I was eager to make this recipe again for two reason: 1) I haven’t made it in awhile, and 2) I was eager to serve this dish to two of my girlfriends. They planned to stop by and visit before continuing on to meet up with their significant others at a Superbowl party. Neither one of my dear friends really likes brussels sprouts, but they are open to try “raw” vegan food, so I thought this would be a great opportunity to introduce them to one of my raw vegan recipes.

Daring to serve my friends who aren’t fond of brussels sprouts a dish made of it and raw to boot, I ran out to buy 10 of the little beauties, and the other ingredients needed to make my recipe. As soon as I returned home I got busy preparing everything.

I love the rich hazelnuts pesto mixed with thinly sliced brussels sprouts, and it is quite filling. Shredding the raw brussel sprouts makes them palatable. I like using a mandoline to shred them by hand to get those even threads. You can also cut it very thin with a knife or use a food process. Another thing I like is fresh tomatoes with this dish. So far, every time I’ve eaten this dish I had fresh chopped tomatoes with it.

We eat with our eyes first and I had in mind how I wanted to present this dish to my friends, so I also thinly sliced Campari tomatoes to use as a layer around the brussels sprouts. I was hoping this would make a pretty camouflage so they wouldn’t figure out right away that they were about to eat a dish with raw brussels sprouts.

I gathered my ring molds, assembled everything, and then quickly took a picture of one plated before my friends arrived.

When I told them I made a raw vegan dish I wanted them to try, they both agreed. I brought one out for them to share. They commented on how pretty it looked, inspected it of course, and asked what it was, but I asked them to taste it first [assuring them there wasn't anything weird in the mix] and then I would tell them all the ingredients. They tossed around a couple jokes, the folks dug in, and…… they liked it! After their forks clearly exposed what was under the sliced tomatoes, there was no hiding the shredded brussels sprout. But they thought it was cabbage or some sort of greens. Well, brussels sprouts are basically miniature cabbages. They took another fork full. I confessed they were eating shredded brussel sprouts and they were pleasantly surprised. Maybe their ambivalence for it has changed. That’s one for the brussels sprouts.

Shredded Brussels Sprouts and Hazelnut Pesto with Fresh Tomatoes

When I shop for brussels sprouts, I always buy them loose and hand pick each, I never buy them pre-packaged. I choose the ones that are bright green, firm and compact with unblemished leaves. The tomatoes I used here are Campari tomatoes on the vine. They are smaller than the average size tomato and larger than cherry tomatoes.

Prepare the brussels sprouts: remove any yellow or damaged outer leaves and rinse. Use the stem end to hold each brussels sprout by hand and shred using a mandoline, or thinly slice each sprout with a knife, or use a food processor to shred. Place shredded sprouts in a bowl and toss with half of the fresh squeezed lemon juice and season with sea salt to taste; set aside.

Make the hazelnut pesto: Place all ingredients in food processor or blender; blend until the pesto mixture is thick and creamy.

Prepare Campari tomatoes: thinly slice

Garnish: chopped tomatoes and chiffonade fresh basil.

Assemble and Plate: Add the hazelnut pest to the bowl of shredded brussels sprouts; coat and mix well.

Take a ring mold and line in inside wall all the way around with slices of tomatoes, then place the ring mold on server plate. Carefully fill in the center of the ring mold with the shredded brussels sprouts and hazelnut pesto mixture just to the top of the mold. Cover the top with slices of tomatoes. Repeat steps for each ring mold. When ready to serve carefully lift the ring mold. Garnish the plate with chopped tomatoes, chiffonade basil, and a light sprinkle of sea salt and pepper.

Serves 4

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I bought a bunch of carrots over a week ago and knew it was high time to use them up before they start to turn bad. At first glance, all the carrots still were good looking – bright orange in color. But it was on second glance that I noticed these carrots were starting to take a turn for the worst. I chopped off the top and bottom tip of each carrot. Armed with my peeler I stripped away the outer skin/layer, then set the prepped carrots aside and gathered the other ingredients.

The destiny of these carrots is nothing too complicated. It’s matter of shredding the carrots and joining it with mediterranean inspired ingredients and flavors, and wrapping them in big beautiful leafy collard greens.

Beautiful colors! The pop of vibrant orange in the center if the pretty leafy green looks beautiful. This is a light yet hearty meal. It doesn’t take too many of these tasty wraps to fill you up.

Speaking of wraps, I don’t know how skilled you might be at using collard greens as wraps, but sometimes I’m just all thumbs when it comes to getting the collards to wrap up nice and neat. Then other times there’s no problem, they roll and wrap perfectly. I say the more practice the better, and it’s a great excuse to make these again and again. Also the right amount of filling in proportion to the size of the leaf plays an important part. If presentation isn’t a major concern, filling the collar and folding it like a taco works.

Shredded Mediterranean Carrots Wrapped in Collard Greens

I will use white, yellow, or purple carrots the next time I come across them. If you don’t have dried currents on hand, substitute with more raisins. The Mediterranean carrots stand alone as a delicious and savory carrot salad or side dish.

Using a shredder attachment, shred the carrots in a food processor or use a handheld shredder. Combine shredded carrots and all ingredients, except the collard greens halves, in a large bowl. Stir and toss to combine well and set aside until ready to wrap. Can make ahead. Keeps refrigerated up to 2 days.

Assemble
Take one half collard leaf, spoon carrot filling in the center, folder over the outer edge, take one end of the leaf and fold it in, and roll to the other end. Plate and garnish with fresh dill sprigs or lemon slices. Enjoy!

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Thanksgiving is just days away and I have so many holiday recipe ideas running through my head I can’t make them fast enough. Most of these ideas at least make it onto paper, and some, like this one, actually get made.

I was dreaming of a smooth silky puree, something close to the texture and consistency of traditional mashed or pureed potatoes. Well, I gave it a go with carrots and butternut squash as stand-ins for potatoes [they aren't good raw], seasoned with the fresh onions, garlic, and fresh ground allspice. This puree is good on its own [it may not look like much in the picture] but I thought it needed something more. Mushrooms go great with carrots and butternut squash so I used shiitake, and dried porcini to make a gravy. You get all that savory flavor, some texture, and creamy goodness in just about an hour because that is about how long it takes to dehydrate the mushrooms.

If you are getting nostalgic for comfort food, this recipe might hit the spot, and if you want to warm it up a bit, make the puree and gravy, then prepare the mushrooms and put everything in a dehydrator at 115-118 degrees for an hour. You’ll have slight warm raw food style comfort food.

Carrot Squash Puree with Shiitake Mushrooms and Creamy Porcini Gravy

This recipe can be a side dish but I can eat this as a meal in itself.

Carrot Squash Puree

Process all the ingredients in a food process into a rice-like consistency. Transfer to a high-speed blender and add the reserved 1/2 cups mushroom water. Blend into a smooth and creamy puree.

Marianted Shiitake Mushrooms

Toss mushrooms and onions with olive oil, allspice, and salt. Place on Teflex sheets and dehydrate for about an hour.

Creamy Porcini Gravy

Remove porcini mushrooms from soaking water and place in a high speed blender. [Reserve the soaking water the puree]. Add remaining ingredients – cashew flour, water, lemon juice, fresh thyme and sage, and sea salt to taste – to the blender and blend until smooth and creamy.

Garnish

Assemble
Spoon carrot squash puree on individual plates. Spoon creamy porcini gravy on top of the puree, then top with marinated shiitake and onions. Garnish with fresh thyme leaves.

Serves 4

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This was lunch today. There was some advance prep work done so making these wasn’t too time consuming. I made the “raw” jicama rice three days earlier, and this morning I marinated the shiitake mushrooms. Mmm, I just love the rich woody flavor and meaty texture of these mushrooms.

When it was almost time for lunch, I started gathering the goodies. I pulled the jicama rice from the fridge to bring it to room temperature, and then about a half hour later had fun making…

Shiitake Sushi

Rice
3 medium jicama, peeled, roughly chopped

Process chopped jicama in a food processor until it resembles small gains of rice. Squeeze out most of the excess liquid with clean hands or a cheesecloth.

Marinated mushrooms

3.5 ozs shiitake mushrooms
1/4 cup soy sauce
1/4 extra virgin olive oil
2 tablespoons minced garlic
2 tablespoons minced fresh ginger

Stir together the soy sauce, olive oil, garlic, and ginger. Add the mushrooms and coat with the marinate. Marinate at least an hour. Slice larger mushrooms into approximately 1-inch strips.

Nori Squares
1 sheet untoasted raw nori [I used Maine Coast Sea Vegetable], cut into bit-sized squares

Take a sheet of untoasted nori and cut with a serrated knife [I used my Kyocera serrated ceramic knife] to cut along the perferations on the sheet. There should be seven nori strips, but I only use the five inner strips, saving the 2 outer strips for another use. Stacked the nori stripe atop each other, picked up the stack, fold it over and cut it in half at the fold with a pair of kitchen scissors. Fold the cut stack in half and cut in half. You should have 20 squares, approximately 1 1/2 inches.

1/2 avocado, thinly sliced
small piece fresh ginger, finely grated
fresh chives, cut in half

Assembly

Shape the jicama rice into small bite-sized squares and place on a nori square. Top the rice with a slice or two of avocado, then a pinch of grated ginger, and then a slice or two marinated mushrooms. Garnish with fresh chives.

Makes about 20 pieces

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What do you get when you bring together some of the classic flavors of Italian cuisine, uncooked, and add a little vino to the mix? You get this wonderful raw vegan version of lasagna created especially for Raw Epicurean readers by Eliza Frey from Frey Organic Wines. What an honor and thank you Eliza!

Eliza has this to say, “This “lasagna” is made with all raw ingredients, a perfect summertime entrée that is a great way to showcase some fresh garden veggies. The recipe seems long, but is quite simple. You will need a potato peeler and a food processor. Remember to use fresh, organic ingredients whenever possible.”

I love the idea of using organic vegan wine in a raw vegan recipe. Eliza used Frey’s Organic Vegan Syrah to make the marinara sauce, and she took the opportunity to showcase bay leaf, this months herb of the month, to make bay laurel infused oil olive. Also I like how they showcase a step-by-step pictorial on how to create and plate this recipe. Just beautiful!

Have you ever tried organic vegan wine? Well, I have great news.
I am thrilled to host our first organic wine giveaway! Frey Organic Wine generously offers three [3] Raw Epicurean readers one [1] bottle of Frey Organic Wine! Visit Frey’s Organic Wine shop and browse their selection.

I wish we could ship everywhere but please keep in mind this giveaway is only open to permanent legal residents of the U.S. who are 21 years of age or older as of the date of their entry. This giveaway begins September 19, 2009, 12:01 AM PST, and ends September 30, 2009, 11:59 PM PST. Please read the rules, regulations, and disclaimer before participating. To participate simply leave a comment below indicating that you would like to enter the drawing.

Oh and one more thing, if you sign up for their quarterly e-newsletter, you will received a $5.00 coupon to use when you shop online at Frey’s Organic Wine shop.

I hope you enjoy this recipe!

Raw Lasagna with Bay Laurel Olive Oil and Red Wine “Syraw” Marinara

The lasagna can be prepared in a casserole dish up to 24 hours in advance, or can be layered to individual plates and served, as shown in the photos. Either way it is a healthy, hearty dish that will please seasoned raw foodies and novices alike. Enjoy!

Make your infused olive oil 1-2 days before preparing the lasagna for maxium extraction. Finely chop or tear the bay leaves and put them into the oil, cover and let stand at room temperature, strain before using.

The zucchini and chard “noodles” can be prepared up to 12 hours in advance, they are tastier if allowed to wilt for a while.

Cut each chard leaf into 2-4 pieces, depending on the size of the leaf. Using a rolling pin or glass jar, firmly roll the leaves until you see that they are bruised (you can also use a mallet or the base of a glass and pound them until bruised). Bruising the leaves softens the tissue and makes them tastier and easier to digest. After they are well-bruised, place them on a plate, sprinkling a little vinegar between each leaf, set aside.

With a potato peeler, “slice” the zucchini across its mid section. The result is a wide and flexible “noodle”.

With a serrated knife, slice the heirloom tomato into several thin rounds.

Combine ingredients in a food processor and blend until smooth. Nutritional yeast can be added if the sauce is too liquid.

Combine ingredients in a food processor and blend. Add a little water, wine, or oil if the mixture is too dry.

Combine ingredients in a food processor and blend. Add a little water, wine, or oil if the mixture is too dry.

Layer the noodles, marinara, olive paste and cheese, drizzling the infused olive oil between layers. Garnish with fresh basil and serve. Enjoy!

Note: Numerous variations of this recipe are possible. Some like to make a mushroom or walnut pate instead of the olive paste. Carrots also make nice noodles if sliced with the peeler. You can use any herbs or make it spicier by adding more pepper or garlic. With fresh organic ingredients, you can’t go wrong!

Makes one 8×12 casserole or six pieces of Lasagna

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This recipe comes from the pages [page 102 to be exact] of Angelina Elliot’s raw gourmet recipe book, Alive in 5, Raw Gourmet Meals in Five Minutes. Her recipe book offers quick, easy, living raw vegan recipes: Beverages, Breakfast, Appetizers, Heavenly Salads, Soups, Sauces, Delightful Entrees, and Scrumptious desserts – for those of us who are on the go and who want to make healthy delicious recipes in minutes.

In this book Angelina explains some of the benefits of raw vegan food, and lists the raw pantry staples and essential equipment used to make the recipes in Alive in 5. She also talks about healthful tips, gives a guide to fruit, how to store your fruit and vegetables, and even offers a meal plan.

In last months newsletter I made an announcement, I said “Before the end of the month [the end of the month being August], I will post a book review of Alive in 5, along with a recipe from its pages, and offer two copies as gifts.”

Clearly I’m running late on my promise, and I’m making good on it here. I’m offering two copies of Alive in 5 as a gift so you can fill your recipe book library with an, or perhaps another, awesome living and raw food recipe book. This way there will be no excuse for not making wholesome healthy recipes. On September 30th, I will draw two names from the comments section below, and contact the two individuals via email. If you participated in the giveaway of this book in last month’s interview with Angelina, you are more than welcome to participate again.

Now about this recipe. I whipped this up in no time and it is delicious. The aioli sauce aka garlic sauce is divine. Consistency wise, it isn’t thick like the classic French version, it’s more of a liquid like goodness but the color is reminiscent of an original aioli sauce. For the Italian seasoning, I had fresh basil, rosemary, oregano, thyme, marjoram – a typical combination to create Italian seasoning – and added about 1 tablespoon of each to the blender. This sauce smells so fresh and well, garlicky. Being a garlic lover, I decided to double the recipe.

Spaghetti with Aioli Sauce

Garlic lovers will ask for this again and again.

Using a vegetable peeler or spiral slicer, cut the zucchinis into long thin strips to create vegetable “spaghetti”. Combine the olive oil, lemon juice, garlic, sea salt, Italian seasoning, and black pepper into a blender, and process until smooth. Pour over the zucchini pasta and serve.

Serves 3

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A recipe courtesy of Carolyn Akens, of Carolyn’s Raw Foods.

We are, all of us, subject to sudden bursts of nostalgia, which might explain why we enjoy recreating a recipe using one type of ingredient versus another. Case in point, have you ever wanted to recreate a meatless version of Italian meatballs and red sauce? Perhaps Neatballs with Puttanesca Sauce is just the recipe to please the desire.

Focusing on the sauce itself, Puttanesca Sauce is an Italian spicy, somewhat salty tomato-based sauce made typically with practical inexpensive, easy to find staple ingredients generally found in an Italian pantry [tomatoes, garlic, olives, capers]. In Carolyn’s delicious version of this sauce, she combines sun-dried tomatoes and roma tomatoes to create a lovely flavorful base, and she pairs this delicious sauce with neatballs, a raw vegan versions of meatballs.

Mmmmm neatballs! These are a snap to make. The fun part was forming my neatballs, which I made pretty tiny, just slightly large than the size of a melon baller. Of course you can make them as small or as large as you want.

This dish is rich enough to satisfy a hearty appetite, and it is a versatile recipe that can be served as an appetizer, or main course, either way it taste great. Also, you could pour the sauce and neatballs over a mound of raw zucchini pasta. The idea of using kelp noodles occured to me, and though this suggestion detours a bit from the Italian theme, I can imagine it would make a delicious alternative choice for noodles. Which ever way you decide to serve this wonderful recipe, I’m sure you will enjoy it. Buon Appetito!

Neatballs with Puttanesca Sauce

Neatballs

Place the first six ingredients in the food processor and process into a pate. Stop and scrape down the sides of the bowl with a spatula. Transfer the pate to a mixing bowl and add the remaining three ingredients and mix well.

Form the pate into neatballs and place on serving plate. Cover each neatball with a tablespoon of marinara sauce and serve.

Puttanesca Sauce

In a Vita-Mix or food processor, combine all of the ingredients and blend until smooth.

Carolyn Akens, Master Raw Food Chef and Instructor

Visit Carolyn’s blog to learn more about her Raw Food Classes, Raw Food Chef & Chef Instructor Certification, Pastry Unbaked Training, 30-Day Raw Weight Loss System

Read my interview with Carolyn

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I love fresh ripe strawberries and could eat a good number of them, possibly a whole bowl full.

Other than eating them straight from the bowl, you might prefer to use these berries to make a simply flavorful recipe like Strawberry Salsa.

I was feeling adventurous and thought I would explore to option of pairing strawberry salsa with the rich creamy texture of avocado. The idea isn’t so far-fetched. Strawberries, like tomatoes, have a sweet-sour taste that pairs well with avocado. I couldn’t resist the urge to add to the mix a subtle hint of spiciness so I created a simple spicy oil-based cilantro vinaigrette.

Strawberry Salsa with Avocado Slices and Spicy Cilantro Vinaigrette

Strawberry Salsa

When shopping for strawberries they can be large or small in size but must be fragrant and a deep red in color. I used white onions, not yellow here for it’s clean, sharp onion flavor.

Gently mix all ingredients together in a bowl. This recipe can be prepared in advance. Keep refrigerated up to 2 days. Bring to room temperature before serving.

Yields 2 1/2 cups

Sliced Avocado Fans

Cut in half an avocado and removed the stone and skin. Take one half of the avocado and cut in into equal, making 1/8-inch vertical cuts but not completely through. Turn on its side or stand it upright and gently spread out the slices.

Spicy Cilantro Vinaigrette

Blend together all ingredients in a blender until smooth. Can be prepared in advance. Keep refrigerated up to 2-3 days. Bring to room temperature before serving.

Yields about 1 1/4 cups

Strawberry Fans

Take a whole strawberry with top still attached, place on a cutting board with the hull side down. Make vertical cuts but not completely through, leaving the top part uncut. Turn the strawberry on its side or stand it upright and gently spread out the slices.

Assemble

Pour or drizzle desired amount of spicy cilantro vinaigrette on individual plates. Place avocado fans on top of the vinaigrette. Place strawberry salsa atop the avocado slices. Garnish with cilantro leaves, strawberry fans, and fresh ground black pepper.

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