Another Dinner Down…And many more to go!
Now, let’s get to the good part. Just what was on the menu?!
Caesar Salad with pine nut parmesan cheese, and almond croutons
Cream of Mushroom Soup topped with marinated mushrooms, almond milk swirl and parsley
Spicy Thai Veggie Wraps with sweet mango dipping sauce and spicy nuts
Cheesy Broccoli Cannelloni with sundried tomato basil sauce
Strawberry Lime Mousse Cake with strawberry sauce
Apple Crumble with vanilla ice cream
Creating the menu is always so much fun for me, but never easy, as there are so many great raw dishes that it’s hard to decide on just a few. One day I’ll have to make it buffet style, or “chef’s surprise” – actually, I’m contemplating that for my next dinner. No one will know what they’re getting until they arrive! How fun is that?!
All the recipes here are as I’ve made them for the dinner, so they need to be cut in half or more, for a smaller group.
I ended up creating my own Caesar dressing and parmesan, just days before. I’ve made Woody Harrelson’s dressing before, and while it’s great, I was wanting something a bit different.
Here’s a variation I came up with, based on his and Café Gratitude’s dressing.
This salad is my new favourite! I’ve been eating it literally all week (since I had to test the recipe and now I’m enjoying a bit of leftovers from the dinner) and I still love it!
½ c cashews
½ c water
¼ c lemon juice
¼ c olive oil
2.5 tbs acv
2 tbs nutritional yeast
2 tsp sea salt
1-2 tsp black pepper
2 medium cloves garlic
1 large date
Blend till smooth.
½ c pine nuts
1 tsp nutritional yeast
1 small clove garlic, minced
¼- ½ tsp sea salt
Pulse brazils, yeast, garlic, and salt in FP until almost ground. Add pine nuts and grind until crumbly.
5 cups almond milk (soak 1.5 c almonds)
5-6 cups chopped mushrooms
1 cup dried porcini soak water
2/3 cup dried porcini mushies
½ medium avocado
½ cup chopped zucchini
1/3 c olive oil
¼ c lemon juice
4 sm cloves garlic
2 tsp sea salt
Blend till smooth. Garnish w marinated mushies (sliced button mushrooms in tamari and then dehydrated for a few hours), almond milk swirl, and chopped parsley.
The first entrée is an adaptation of the cheesy broccoli cannelloni by chef Dan Hoyt, from Carol Alt’s, The Raw 50 . I’m not so big on some of the herbs in the recipe (as I did try it before), but I love the idea, so I decided to create a new version. The all versatile zucchini makes the cannelloni tubes, filled with cheddar sauce mixed with chopped broccoli. They get topped with sundried tomato basil sauce, pine nuts and fresh parsley, and were served with a mixed greens salad.
Cheesy Broccoli Cannelloni
Pulse 1.5-2 heads broccoli, with a bit of nutritional yeast and sea salt, to small bits in food processor. Fold into cheese sauce.
Peel/ make strips out of zucchini. Let sit to soften or dehydrate for a few hours. Roll up with the filling.
¼ cup soak water
1 pitted, medjool date or 2 tsp honey
2 tbs olive oil
2 small clove of garlic
Sea salt & dried oregano to taste
4 large tomatoes, chopped
½ cup fresh basil, chopped & packed
Blend all but fresh tomatoes/basil. Pulse last 2 ingredients into the blend.
Mine look quite disheveled (do to probs with the lettuce as wraps) but they do taste great and are fun eaten with your hands!
Sarma’s Spicy Thai Wraps
1 cucumber, cut into matchsticks
1 red and green pepper, sliced thin
In a high-speed blender, puree the maple syrup, lemon juice, ginger, red chile, and nama shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary, to get a thick, cake batter - like consistency.In a medium bowl, add the shredded cabbage and the almond butter mixture and toss well to combine.
2 cups soaked sunflower seeds
2 tbs sesame oil
1 ½ tsp cayenne pepper
1/2- 1 tsp chili powder
cumin to taste
Mix spices with nuts. Dehydrate until dry.
5 cups mango
½ medium banana
Lemon and lime juice to taste
Agave to sweeten
Blend until smooth. Serve with thai rolls.
1 cup walnuts
1 cup pitted and packed, medjool dates
In a food processor, combine all ingredients until they become crumbly.
10 medium sized apples (2 pureed/ 8 sliced)
2/3 cup pitted and packed, medjool dates
1/3 cup raisins
2 -3 tsp cinnamon
3-4 tbs honey or agave
2 tbs lemon juice
2 tsp vanilla
½ tsp nutmeg
1 tsp sea salt
Puree 2 apples and rest of ingredients till smooth and creamy. Set aside.
Peel and thinly slice the 8 apples. Toss with cream.
Place into a large dish, sprinkle with nut crumble topping. Warm at 115F a few hours.
(Heathy’s Note: For soft “cooked” apples, let the sliced apples sit in the blended cream overnight)
6 cups water
2 large bananas
¾ cup packed, pitted dates
2 tbs lecithin
Blend the almonds with water and then strain in a nut milk bag. Blend the almond milk with remaining ingredients until smooth. Chill overnight. Process in an ice cream maker, or freeze in an ice cube tray and then process through a juicer.
So overall, I think the dinner was a success - meaning everyone enjoyed good company and good food. I now look forward to my next big dinner which will be held outside in the summer. Im already dreaming up new possibilities...