Archive for the 'Appetizers' Category

Eggplant Bacon

September 16th, 2009

I was trying to figure out what to do with the eggplant I got in one of my recent CSA BOXES, and I remembered this recipe from EVERYDAY RAW. It looks a LOT like bacon.

sliced eggplant
Starts with chopping up some eggplant…

…marinate in a chipotle-like dressing.

Then, you just set it out to dry. I have to say that the biggest obstacle with these is the expectation that they will taste like bacon. Because they really don’t. When I first tried them, I was kind of put off by that. But then I came back to them later without that expectation, and I loved them.

Got to live in the now, I guess. Maybe I should just call them spicy eggplant sticks. That might go over better.


Mango Magic

June 13th, 2009

mango wrappers
I finally got around to trying the mango wrappers from EVERYDAY RAW. They’re kind of like a thai style romaine wrap with a secret weapon.

mango wrapper
They have these mango wrappers. Kind of like a fruit rollup. But with cilantro. They really add a lovely flavor accent. This is a really great dish for summer.

mango magic
We also tried the mango guacamole EVERYDAY RAW. It’s so good! We made it three days in a row.


Quinoa Tabouli

June 6th, 2009

Quinoa tabouli
This is the quinoa tabouli from EVERYDAY RAW. It was incredibly yummy, but I don’t know that I would ever eat it again.

It uses sprouted quinoa instead of bulgur wheat. All I can say is that a person would need to have a stronger digestive system than I to process raw sprouted quinoa. Granted, I have IBS. So I’m probably not the best candidate for this recipe anyway. Definitely not. Unless you appreciate everything grinding to a screeching halt. And then having an awkward conversation with your boyfriend about…well never mind. You get the idea.



April 29th, 2009

empanada plate
Fiesta continues with this raw version of empanadas from ENTERTAINING IN THE RAW. Oddly, we were serving empanadas at work tonight (beef). They looked gross to me. Everyone said they were bland.

These empanadas were AMAZING. They were stuffed with marinated spinach and a pignoli sour cream (leftover from the CHOCO CHILI TACOS).

Then, dehydrated to perfection.

The sauce was this amazing cilantro mint chutney that I LOVED. I might even marry it. Or at least get engaged to it long enough to make a splash on celebrity magazines.


Avocado Tartar

April 12th, 2009

I knew that as soon as my boyfriend saw this recipe in ENTERTAINING IN THE RAW, he was going to have to make it.  He is ADDICTED to avocadoes.

It’s an interesting combo of Indian and Mexican cuisines.  These are the pappadams going in to the dehydrator.

The froth is kind of a mango curry mixture.  And the tomatoes are marinated in a tamarind sauce.  The guacamole is more traditionally Mexican.  I have to say though that although it was good, the recipe was a lot more work than it looked like in the picture.  It’s deceptively complex.  And for that reason, I probably won’t be making it again soon.  Unless I have a lot of time and something in mind to do with all the leftover froth.  I would definitely recommend making less froth.


Sesame Cashew Dumplings

March 12th, 2009

I finally got around to making the Sesame Cashew Dumplings from EVERYDAY RAW while I wait for my copy of ENTERTAINING IN THE RAW to show (the post office botched their first delivery, and it’s taking forever). I had been putting off making these. I’ve been meaning to get the SPECIAL SPATULA for making wrappers forever. Somehow it never happened. But once PENNI sent it to me, I went to town.

first batch
I made a couple of batches of these because they were so yummy. Plus, the first batch turned out a little mangled.

The wrappers are mostly made of coconut meat. What could be yummier (though a very decadent treat for the economic downturn)?

Here’s a pic my magic spatula in action.

Look how pretty!

They get a little darker in the dehydrator.

The sauce is really easy to make, and REALLY delish.

second batch
My second batch of dumplings were much more well formed. I think I prefer the flavor of the beet wrappers too. They definitely could inspire some interesting possibilities. The coconut really mellows out the beet flavor in a lovely way.

I snuck some sprouts in the beet colored batch and caught my boyfriend off guard. He wasn’t prepared, and he was unhappy with me. It kind reminds me of this very traumatic lunch I had in the first grade that I still remember. Every day for months, my mom had filled my thermos with milk. Then, one day out of the blue, she switched to LEMONADE. Well, I was expecting milk. And when I took my first gulp, I was caught off guard. I spit it out. I thought it was rotten milk. But once I realized it was lemonade, I was fine. It was kind of like that. Except in his case, he wasn’t expecting anything stringy in his dumpling. I can relate, but I still think my lemonade story was more traumatic.


Curried Cabbage Pillows

February 15th, 2009

cabbage pillow
This is another recipe I got out of my ‘I’M IN DENIAL ABOUT WINTEReBOOK.

Admittedly, the weather HAS been improving a little, but we still have a LONG way to go before we catch up with LA.

This recipe got spread out over a few days. It started out with making the wraps which are actually really versatile and could be used to make a lot of things. I’m thinking of trying to approximate some of my mom’s ‘spring’ rolls. It’s funny to me now that our idea of ‘spring’ used to mean fried, beef, and ketchup. HA! HA! My roomates in college used to gobble those puppies up in half a day. Every time I opened the fridge, there would be a few less of them that would just magically disappear.

vegan version
Well, that was then. These days, the vegan version is more like cabbage and herbs.

Which would of course be rolled inside our lovely pillow.

mango cilantro
We also made this lovely mango cilantro dipping sauce. Pretty yummy. I might have to revisit this one again when it’s in season. Because somehow, I don’t think I’m experiencing the full power of the curried cabbage pillow in the middle of a Minnesota winter.


Miang Kum

February 1st, 2009

mk shot
OK. I admit. This isn’t exactly aligned with the seasons. It’s really more like wishful thinking. But, you would do it too if you’re reality looked like this…

OY! Yesterday was our first day above freezing in over a month. Sprinkle in some cold snaps with 20 below temperatures, HACKERGATE keeping me out of the loop, and a boyfriend traipsing around europe instead of getting on my case, and you get one little raw baby falling off the wagon.

miang kum
Well, my boyfriend discovered this new exotic recipe during his travels…Miang Kum. It’s usually made with dried shrimp and peanuts, but we substituted some CHILI LIME MACADAMIA NUTS and chopped cashew for those.

mk sauce
My boyfriend also made this lovely dipping sauce on the fly. It tasted a lot like the dressing from our favorite THAI SALAD.

We mixed all that up with some bits of lime, ginger, shallots, shredded coconut, and a little jalepeno.

Then, we sprinkle it on an unsuspecting spinach or basil leaf…and VOILA! Instant summer. Just don’t look out the window.



July 14th, 2008

My boyfriend made the most wonderful discovery last week…raw pakoras. It all started with a quest for tempura. We found this RECIPE on VEGANNOSAURUS REX. Unfortunately, my boyfriend really doesn’t like cauliflower. And we were on a mission to finish all the food in the fridge. So he threw some carrots, onion, and zucchini in the food processor and shredded them. Then, he marinated the veggies fragments in a 1:1 mix of soy sauce and apple cider vinegar (the same mix we use to marinate ONION RINGS).

Next, he mixed the marinated vegetables with the tempura batter along with some chopped parsley and cilantro. We dehydrated for about 24 hours.

The coup de gras was that he made the most INCREDIBLE cilantro mint chutney with mint from our HERB GARDEN.

VOILA! The best pakoras I’ve ever tried. I was amazed. Who knew my boyfriend was such a chef.


Renewed Effort

June 27th, 2008

So…as many of you may have noticed, my posting has been slightly more irregular as of late. It all started with some TECHNICAL DIFFICULTIES and was lengthened by a couple trips to the HOSPITAL. Anyway, admittedly I haven’t been as vigilant in my raw preparation as I have in other periods. I’ve read lots of accounts of people who have a more all or nothing approach. Overnight, they become raw sensations. Me, I’m more of a creature of habit, I’m afraid. I have these periods of clarity and progress, but then I also have periods of interference and falling back on old habits. It’s more of a gradual shift in consciousness.

Slow and steady wins the race, they say. Anyway, today I’m featuring a couple of the recipes that I keep coming back to. The ones that make me realize that I’m developing some new old habits. Signs of progress, so to speak.

TOMATO TARTAR was the first recipe that made me realize, ‘Hey! I can do this thing. Even with my overdeveloped palatte.’ It was the first thing I made that was really great.

STUFFED ANAHEIM PEPPERS WITH MOLE SAUCE was the first recipe that made other people realize that maybe all my ‘weird’ food wasn’t so bad. In the beginning, I was endlessly razzed by co-workers thinking that I would eventually give up and go back to my old ways. Now, whenever I bring mole sauce to work, everyone wants to try it. AND what’s more, my BOYFRIEND who was morally opposed to eating at home likes to make it.

I’ve come a long way, baby…