Feeds:
Posts
Comments

Posts Tagged ‘raw vegan’

To be happy I need a generous daily dose of straight up greens, relatively unaltered and preferably raw. Here’s what it looked like today.

Kale and wakame salad.

Ingredients

  • 1 bunch kale, chopped
  • 20 gr wakame seaweed, rehydrated and drained well
  • 3 scallions, sliced thinly
  • 30 ml raw tahini
  • 30 ml toasted sesame oil
  • 30 ml wheat free tamari
  • 45 ml rice wine vinegar
  • 60 ml water
  • 15 ml sriracha hot sauce
  • 1 clove garlic
  • 3 cm piece of fresh ginger
  • 45 ml sesame seed

Clean and chop kale. Rehydrate wakame in plenty of warm water until tender. Drain well. Thinly slice scallions. Combine these 3 ingredients in a large salad bowl.

Put tahini, sesame oil, tamari, rice wine vinegar, water, sriracha, garlic and ginger in a blender and process until creamy and smooth. Pour the dressing on the salad, adjust seasoning to taste and sprinkle with sesame seeds. Let sit for an hour for flavours to combine.

Unlike many other salads, this one keeps well in the fridge overnight.

serves 6

Read Full Post »

Do you see a pattern emerging here?… What can I say, tomatoes are in season and my tiny urban garden is bursting with them! This salad was homegrown except for the crunchy little Persian cucumbers. Grow your own food, it tastes so much better!

Cherry tomatoes and Persian cucumbers salad.

Ingredients

  • 500 ml (2 cups) cherry tomatoes
  • 500 ml (2 cups) persian cucumbers
  • one handful fresh lime basil leaves
  • one handful fresh mint leaves
  • 60 ml (1/4 cup) Extra Virgen olive oil
  • 15 ml (1 tbsp) apple cider vinegar
  • salt and freshly ground pepper to taste

Trim and cut the cucumbers in quarters length wise then slice across thickly. Cut the cherry tomatoes into halves. Roll up the basil leaves tightly and cut into thin strips. Repeat with mint. Combine all ingredients into a large salad bowl. Adjust seasoning to taste and serve.

Serves 4

Read Full Post »

Just in time for summer, when I rarely feel like firing up the stove, the kitchen gods have sent me a new dehydrator. It’s been going non-stop for the last 3 days. Here’s what’s cooking.

Mango raspberry “leather”
Next up: zucchini “bacon” and dill & vinegar zucchini chips
BBQ kale chips
Ginger sesame kale chips

Read Full Post »