Here are a few recent dishes I've enjoyed - all eaten on separate occasions, but together they make an excellent dinner!
Italian Spinach Soup
2 cups packed spinach
1 stalk celery
1 roma tomato
1/3 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 small clove garlic
1 tsp lemon juice
1 tsp apple cider vinegar
2 Tbs olive oil
1/4 tsp dry oregano
Sea salt, to taste
Blend all ingredients until completely smooth, using hot water to thin.
Onto the main course, a few weeks ago Adam and I made the calamari from Sarma Melngailis', Living Raw Food. The recipe uses king oyster mushrooms, but unfortunately in my little town, I don't have access to them so I decided to use eggplant
instead and was thrilled with the result, although I'd still love to try the oyster mushroom version.
The mushies/eggplant gets cut into rings, (we salted the eggplant and squeezed out the moisture to make them super pliable) and dipped in a flax/herb coating before dehydrating for a few hours. Traditional tartar and cocktail sauces are served along side the rings. I had to make a number of modifications because I didn't have fresh horseradish, so I used some wasabi, added a bunch of apple cider vinegar to make it tangy, and a few other changes which I don't remember now. But it was zingy and tasty! We opted not to make the tartar sauce because we already had some cheddar cheeze dip on hand which we thinned with water and lemon juice.
Chopsticks are the perfect utensil to dip the eggplant into the coating.
Onto the teflex sheet to dehydrate
Crispy on the outside, chewy and moist on the inside... with sauces to complement!
Time for dessert! I loved the lemon meringue pie so much the first time around that I decided to make it again, especially because my friend Denyse was visiting last week and she loves lemon. Here I dolloped the coconut meringue over the pie since it hadn't quite firmed up enough.