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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“Lately, I’ve found myself drawn to the snowy white cluster of flowerets and eating much more of it. … I’m now on a mission to serve it in exciting new “raw” ways.”

The “it” I refer to is cauliflower. During the past couple weeks this cruciferous vegetable has been the sole instigator in my frequent trips to the health food store. Each visit I walked out with one, sometimes two heads of cauliflower and I could sense inquiring mind beginning to wonder. In an attempt to call attention away from yet another cauliflower purchase, I’d toss one or two additional items in the mix but, the slightly tilted heads and curious looks from my friends behind the counter finally led to the inevitable question, What are you doing with all the cauliflower? Well, um, I’m having a little fun in the kitchen.

Some of my creations were good, some turn out great, and others were a complete flop. This particular cauliflower recipe is one of the good ones that I am happy to share with you. It is also one that I submitted as part of my menu contribution for the soon-to-be-released ebook, One Week Raw by Heather of Kombucha Chic, more on her upcoming ebook soon.

Cauliflower makes a great vegetable rice-like alternative. It has a subtle nutty, slightly sweet flavor and is available year round but it’s in season and at its best from December through March.

Serve this recipe as a main or a side dish, either way it is delicious. Another good thing, I love the simplicity of one-dish meals, and this one has a great mix of flavors for little fuss.

Orange Cauliflower Rice with Dried Currants and Almonds

Cut away the cauliflower florets from the stalk by making incisions along the base of the stalk with a shape knife. Break away the cauliflower flowerets, then break or roughly chop the cauliflower into 1-inch pieces. Wash the florets carefully and drain off any excess water. Working in batches, chop the cauliflower in a food processor in short pulses until roughly the size of grains of rice (the sizes will vary from a combination of very fine pieces to larger pieces). Transfer the cauliflower into a large bowl.

Cut one orange in half and juice one of the orange halves [reserve the other half for segmenting]. Add the extra virgin olive oil the juice and whisk together and season with sea salt and fresh ground pepper, to taste. Pour over the cauliflower rice and stir to mix. Add the parsley, celery, onions, dried currant, and almonds; stir until well mixed, then carefully fold in the orange segments.

Garnish with parsley or orange segments.

Serves 4

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When the day is full, and time is short, the ideal of preparing a dish that is nearly effortless is rather appealing. Most of us have a bunch of carrots laying in wait at the bottom of the fridge, as I generally do, and one of the easiest ways to turn these humble staples into a delicious dish is to make a grated carrot salad.

When I look at a mound of shredded carrots, it’s like a vibrant orange blank canvas. The fun and flexibility of creating something delicious with it depends on your approach, …will you go simple, will you go exotic, or will you experiment with a number of ingredients, sweet, savory, spicy…, and what you have on hand.

This time around, I opted to experiment; yet keep it simple using only a few ingredients, literally. I choose to intermingle the juicy crunch of pomegranate and the anise-fennel flavor of tarragon with the natural sweetness of the carrots. Each bit yields a light and fresh mix of flavors, leaning more on the flavorful side than sweet.

I served this salad to my mother and husband, both gave it the thumbs up, though my mother prefers carrot salad on the sweeter side with pineapple chunks.

Regardless of the way you like your carrot salad, be sure to choose organically grown produce. Besides being a healthier choice, it really does make all the difference in the overall flavor.

When shopping for pomegranates, choose one that is heavy for its size and for those of you who aren’t familiar with working with pomegranates, read this post for a few helpful tips.

Grated Carrot Salad with Pomegranate and Tarragon

Besides bright orange, carrots come in a rainbow of colors – bold yellow, deep red, purple – the next time you see these colorful root veggies, I encourage you to try them.

Grate carrots in a food processor using the grater attachment, or a hand-held grater. Place the grated carrots in a large bowl. Add the lime juice, sea salt and pepper; toss well. Add the pomegranate seeds and fresh tarragon leaves, and gently toss to mix.

Cover and refrigerate for at least 30 minutes to allow the flavors to come together.

Divide among individual plates and serve. Keeps stored in the refrigerator up to 2 days.

Serves 4

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Cauliflower is one of those vegetables that you know you should eat more of, right? Like Broccoli, Cabbage, and Kale, it is a cruciferous vegetable, and we all know this family of vegetables is famous for its incredible health benefits.

Somehow it seems cauliflower doesn’t get as much attention as it should. Could it be that we just don’t know what to do with it? Yet around here we love the freshness and crunch of raw cauliflower. Lately, I’ve found myself drawn to the snowy white cluster of flowerets and eating much more of it.

Typically, I’ve been serving it as a crudité, but I’m now on a mission to serve it in exciting new “raw” ways, hence this recipe.

Cauliflower Florets with Mustard Cream Sauce and Capers

The cream sauce gets a kick of spiciness from the ground yellow mustard. Prepared Dijon-style mustard can substitute for the dry mustard. If capers aren’t available, green or black olives are great stand ins.

Cut away the core of the cauliflower from the bottom by making incisions along the base with a shape knife. Break away the cauliflower flowerets; then break into small bite-sized floret pieces. Wash the florets carefully and drain off any excess water. Set aside.

Place all the remaining ingredients, except the cauliflower florets, in a high-speed blender, and blend until smooth and creamy, about 15 seconds.

Divide the cauliflower florets between serving plates or bowls, pour the mustard cream sauce over the florets to coat, and sprinkle with capers and fresh chopped parsley or cilantro.

Serves 4

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From the book Ani’s Raw Food Kitchen by Ani Phyo. Reprinted by arrangement with the Perseus Books Group. Copyright (c) 2007.

For those of you who are looking for an easy, delicious raw vegan recipe that works as a main dish, side dish, and is perfect for a holiday themed menu, this one if for you.

The vibrant orange color of butternut squash mixed with the gorgeous green leaves of cilantro, deep dark cranberries, creamy white onions, and the earthy brown hues of walnut and the spices make a beautiful presentation.

Some of you might shy away from working with this squash, but don’t. The hard outer skin is easy to peel using a common kitchen tool, a vegetable peeler. I begin by cutting off the top and bottom end and then using a vegetable peeler, peel from the top down to the beginning of the bulbous end. I generally peel twice in the same spot to get to the ripe orange flesh. When I have worked my way round the top end, I begin peeling off the outer skin from the bulbous end and then I cut the butternut in half. You can cut it in half lengthwise or widthwise at the point where the top and the bulbous ends meet. Scoop out the seeds and fibers (save for another use or discard) from its cavity; then make cubes of the squash.

This raw rice recipe is delicious. I made it this morning to have for lunch. I really enjoyed my bowl full. Each fork full provides a nice crunch and the mix of flavors is wonderful.

Walnut Cranberry Squash “Rice”

This is a great recipe to make ahead. Bring it to a raw potluck or as a raw contribution to a traditional holiday themed meal.

In Ani’s book, she suggests using raisins and dates if cranberries aren’t available or hard to find. I didn’t have cumin seeds on hand so I used cumin powder to substitute. Also, if you aren’t a fan of cilantro, use fresh parsley in its place.

Put small batches of cubed squash in a food processor and process into small pieces.

Put processed squash in a large mixing bowl. Add onion, cumin, coriander, cilantro, cranberries, walnut, and salt and mix well.

Will keep for two days in the fridge.

Makes 4 servings

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