Gratitude Gourmet Readers: here's a great new gourmet raw cookbook called RawEssence by David Cote and Mathieu Gallant with 180 gourmet recipes including Spinach 'Ricotta' Portabello Mushrooms, Pesto Tagliattelle, Tabouleh Flower Salad, Madras Salad, Meatless Meatballs, Island Lime Pie, Dark Nougat and Carrot Cake!
I've included the gourmet Spinach 'Ricotta' Portabello Mushrooms Recipe below -
Let me know what you think!Ingredients:
4 portabello mushrooms trimmed
1/4 recipe Mushroom Marinade (see below)
1/2 cup Macadamia Ricotta Cheese (see below)
1 large handful of spinachMushroom Marinade
1/2 cup wheat-free tamari sauce
1 1/2 cup cloves garlic, chopped or 1 1/2 tsp garlic puree
1 cup water
1 1/2 tsp dried thyme
1/2 tsp ground black pepper
In a bowl using a whisk, blend all ingredients
Macadamia Ricotta Cheese
1 1/3 cups macadamia nuts
1/3 cup water
2 tbsp freshly squeezed lemon juice
1/4 clove garlic or 1/4 tsp garlic puree
1/2 tsp sea salt
1/8 tsp ground black pepper
In a food processor, reduce macadamia nuts to small pieces, and add remaining ingredients and blend for a few seconds to form an emulsion. The cheese will turn white and creamy with small crunchy pieces of nut.Makes 4 Portions
1. In a large bowl, combine mushrooms and marinade and let stand for about an hour.
2. In a bowl blend together ricotta cheese and chopped spinach. Fill mushrooms with mixture.
3. Place filled mushrooms on dehydrator trays and dehydrate at 105 degrees F (41 degrees C) for 2 hours. The filling will harden, but the entire assembly should remain moist.
Chef Douglas McNish, Author of Eat Raw, Eat Well believes that when you eat raw, unprocessed foods that have all their enzymes intact, your body can use the energy it saves for other things. He considers himself to be a walking testimony to the fact that eating raw can have a profound effect on your life, both physically and mentally.
Raw-food diets (where food is eaten raw or, if heated, the temperature can’t exceed 118 degrees Fahrenheit) are becoming increasingly popular for a variety of reasons: Some seek the benefits of weight loss and increased energy, as well as a reduced risk of certain diseases; others have an aversion to animal-based foods or simply wish to consume more whole, nutrient-rich ingredients.
We might as well start off with a Dessert - Yes, you know how I think :) Enjoy!
Photo: Colin Erricson/www.robertrose.ca
Cashew Cheesecake (page 360)
This rich cake is particularly delicious served with fresh berries and a sprinkle of cinnamon. You will need a high-powered blender to achieve the smoothest consistency possible. Make in a spring-form pan.
Makes 16 servings
* 4 cups raw cashews, soaked
* 1 cup filtered water
* 1 cup raw agave nectar
* 1 cup melted coconut oil
* 1 tbsp raw vanilla extract
* 2 tsp freshly squeezed lemon juice
* 2 cups whole raw pecans
* 1/4 cup chopped pitted soft dates
* 1/2 tsp fine sea salt
1. Filling: In a high-powered blender, combine soaked cashews, water, agave nectar, coconut oil, vanilla and lemon juice. Blend at high speed until smooth and creamy. Set aside.
2. Crust: In a food processor, pulse pecans, dates and salt until smooth (no large pieces should remain). Press into bottom of pan, ensuring that there are no gaps.
3. Assembly: Pour filling over crust and freeze for at least 2 hours or until firm in the center. This dessert can be made ahead and kept in the freezer for up to 1 month.
4. When you are ready to serve, remove from freezer and set aside to thaw for 15 to 20 minutes. Remove pan sides and slice. Serve immediately or cover and refrigerate for up to 1 week.
To soak the cashews for this recipe, cover with 8 cups (2 L) water. Set aside for 1 hour. Drain, discarding soaking water, and rinse under cold running water until the water runs clear.
To check if the cake is frozen all the way through, insert a tester such as a wooden skewer or toothpick. If it comes out clean, then the cake is ready to be thawed.
Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
by Guest Writer Hema KalsiRawsomely Vegan is truly an awesome wholesome meal book. It is for those of us looking to provide a nutrient rich meal. The awesome part lies in the fact that the meal is easy to prepare. As a working professional with a child I am continuously exploring for ways to provide a well balanced nutrition rich meal that is tasty yet not time consuming. Rawsomely Vegan’s recipes provide this with a little bit of pre-planning in terms of having the core ingredients at hand. No need to stir continuously or worry about over cooking, it really makes eating simple and healthful.The book starts with a section on ‘Stocking your kitchen’. I would say once you have stocked your kitchen with the right herbs, seeds and spices preparing the meal is a breeze. One thing that I would have liked here would have been some suggestions as to where to get some of these ingredients from. However, the more one starts creating with these recipes the easier the stocking part should become.The book has about 300 pages worth of recipes with sections on: juices & smoothies, soups & salads, dips, spreads & sides, entrees and deserts. Not just that, each recipe includes nutrient information as well, which I found a bonus! Here is a sample that is simple,easy-breezy and delicious all at the same time:Savoury Spiced String BeansNutrients: Apart from proteins,high in Vitamin A,C,K and folateServes:4Ingredients: 1tsp savory herb seasoning (herbamare or italian seasoning or curry spice), 2 tbspns lemon juice, 2tbspns olive oil plus extra for garnish, 1/4th tspn salt, 2 cups string beans, sprig parsley for garnishMethod:– Stir together seasoning, lemon juice and salt– Place string beans in a large mixing bowl and pour the sauce to coat the beans– Marinate for 3 hrs at room temperature or leave overnight– [Alternately, the author suggests, put the beans in a dehydrator for 2 hrs at 110 F]– Serve at room temperature with a drizzle of olive oil & a sprig of parsleyTo sum it up I would say: Eating wholesome without cooking is awesome and the author Mike Snyder provides a variety of options for the same. Finally while the book is about raw vegan cooking it is not just for vegans! Healthy snacks, juices and meal options that are easy-breezy make me one happy Mom!About Guest Writer: Hema Kalsi is lucky to live in the Silicon Valley at the heart of where it all happens! Where technology and nature co-exist & thrive.