Monday, April 30, 2007

carrot juice soup

I bought fresh carrot juice at the Kensington Natural Bakery for far too much money, but I figured that for this recipe, fresh was definitely prefered to non-fresh. I forgot about the green onion, but I did add some fresh ginger, and I used a lime instead of 1/2 a lemon.

Before adding the carrot juice, it just looks and tastes like basil-y guacamole.

The soup was sort of more like a vegetable smoothie, but it was tasty. I did add the cumin, but I didn't find it to be very strong. I should have added more.

Friday, April 27, 2007

Raw Soup Recipes

Yeah!!!! I am posting 3 recipes. One I've already made and damn it was yummy and two I am making this weekend :)

Everyone give it a try and let me know how yours come out!

Creamy Carrot Soup
3 cups carrot juice (I've am not sure what happens if you just blend it)
I large avocado
1 green onion
1 cup fresh basil
1 tomato
1/2 lemon
1/2 tsp cumin

Juice the carrots in a juicer, add it to a blender with all the other ingredients. Blend till smooth. What ever you do don’t omit the cumin. It makes the soup extra yummy!

These are the two I have not, but will be trying tomorrow

Broccoli Soup
3 Cups water
1 cup almonds
1 tsp agave
2 cups broccoli chopped
1 clove garlic
1 TBPS Extra Virgin Olive Oil
1 tsp sea salt
1/8 tsp cumin
1/8 tsp black pepper

Carrot Asparagus Soup
1 cup cut up asparagus
1 cup carrot juice
2 heaping TBSP's tahini
1 tsp cut-up onion
pinch of sea salt

in a blender, blend all ingredients till smooth. Garnish, serve!

Thursday, April 26, 2007

Hello everyone!

I joined last week. Sorry I am only introducing myself now! I'm carolina. Am a huge cooking blog addict!!! And am about to go 100% raw for the month of May. Will still have cooked food once in a while as am also addicted to trying out new vegan recipes.

I am obessed with Raw Soups. Is any one up for trying more and maybe inventing a few smoothies :)

xo c

Thursday, April 19, 2007

Raw pomegranate, walnut and tomato soup; green peppers with raw pepita, walnut and mango pate.

2 good sized tomatoes.
2/3 cup pomegranate juice.
1/3 cup walnuts.
1 tablespoon evoo.
1 teaspoon garlic.
1 tablespoon red onion.
Sea salt and black pepper to taste.
Minced basil and red onion for garnish.

Core the tomatoes and puree the ingredients.

1/2 cup walnuts.
1/2 cup pepitas.
1 peeled and diced mango (yellow will be riper and sweeter, while green will be sharper).
1/3 cup red onion.
1 teaspoon of garlic.
1/3 - 1/2 nutritional yeast (add more to absorb liquid from the mango if you need to).
sea salt and black pepper to taste.
Puree ingredients.
Let the puree chillax in the fridge for a couple of hours or overnight if you can.

Slice one large green pepper to remove seeds and pith.
Spoon pate onto the slices.

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Wednesday, April 18, 2007

"So, the soup's not cooked?"

That was the question one of my co-workers asked me when I told her about my dinner plans. I have to give her a full report tomorrow!

Before I left work today I printed out a list of a few different raw soup recipes - the ones not requiring avocado since there was no chance in heck of finding a decently ripe one - and I took my list to the NFS to see what I could get. The decision was made to create my own based on the recipes I'd read, and this is what I used:

4 roma tomatoes
3 baby cucumbers
a good handful of curly parsley
1/2 inch of ginger
1/2 yellow onion
1/2 beet
2 kale leaves
1 carrot
sunflower sprouts
a few squirts of Bragg
a squirt of lemon juice
water for consistency

Raw soup ingredients

Raw soup, before blending

Raw vegetable soup

I blended all the chopped ingredients except for the water and sprouts in my food processor, adding the water just to thin the soup out. In the large mug I placed some sunflower sprouts, the soup, then more sprouts. I had originally hoped to add some garlic but I was out and I thought the soup might be bland and tasteless. I was wrong! It had a very nice flavour and chunky texture. The garlic would be great for next time, but I'm so pleased with how this turned out. It made a whole lot, and I'm glad because I'm still kinda hungry.

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Monday, April 16, 2007

raw spaghetti

I made the "raw spaghetti" from the website.

I didn't get celery, but the rest of the ingredients are in there.

I just used a cheese grater for the zucchini noodles, and it worked out pretty well.

Final product was pretty tasty. I had my doubts, but I guess with basil, garlic, and tomatoes, this recipe is just like bruschetta.

I am woman, feed me raw!

Hey hey, I made two salads from the website Mishka suggested. I didn't use the exact ingredients. The only challenge was assembling the ingredients, produce is wilty this time of year. Neither of these have much protein in them but I could have changed that by adding nuts.

The Zucchini Zalad ingredients:

I didn't eat the little space bunny, she just wanted to have her picture taken!

Then I made T.C.'s Super Salad. The leaf lettuce was the only green that looked okay when I went food shopping, so that's what I went with. The combination of the grapefruit juice and the avocado made up for having no dressing.

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Sunday, April 15, 2007

UNcookalong + a cute little button

Hey gang! I ordered a button from MoonArts, it's so cute! I didn't make any design requests at all, and look at what she came up with, a pot of hearts. Nothin' but love in our kitchens! You can save this little box and make a link to here on your own blog.

So we're doing raw this week? From the website Mishka mentioned, I started with the Energizing Smoothie. Dropped mango, pineapple and strawberries in blender and whirred:

I forgot the banana and ice cubes. It turned out thick, more of a pulpie than a smoothie (nod to Vincent), so I slurped it with a spoon:

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Wednesday, April 11, 2007

taquitos at last

Taquitos at last! I got store-bought tortillas so this was easy, and hit the spot. I used a potato-sweet potato combination, with the cumin, garlic and cilantro the recipe calls for.

I didn't really see the need for toothpicks. When I folded the tortilla over and fried it, it split, but that was okay. I put a bit of salsa on top and served it with steamed rapini and red pepper:

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Tuesday, April 10, 2007

Raw, raw, raw!

It's not Friday, so I'm either late for a suggestion this week or early for a suggestion next week.

First, I was wondering what people's thoughts were on the timing of our recipes. Sometimes a recipe a week seems daunting and we end up missing a week or a recipe doesn't get tried out. So what do you think about a recipe every 2 weeks? Discuss!

And now for the suggestion. I thought it might be fun to try something raw. There is a great website filled with a lot of recipes and not all require appliances like juicers or dehydrators. This time around, why don't we go through the list of recipes and try the one that appeals to each of us?


Monday, April 09, 2007


This was a little blander than I would have liked. I later made these with beans, and like Vincent, only folding them in half. They were delicious.
Also, gotta say, you really need to wet both sides of the tortillas (at least the store-bought corn ones) with the hot oil, so that they can roll up nicely. Otherwise they crack and split and just don't make taquitos.

Sunday, April 08, 2007

Potato taquitos

I tried twice to make a corn tortilla from scratch without a little wheat flour, and I couldn't get the job done. I hang my head in shame! But I did find some reasonable gluten-free tortillas made from rice flour (depicted).

I'm not coordinated enough to take photos while I cook, but basically, I roasted the potatoes until done (this varies depending on the size and age of your potatoes, but anticipate at least 30 minutes), while I prepared what amounted to a pepita cream on the stop top. When the potatoes were done, I chopped them, tossed them in with the cream and then blended everything with my immersion blender. I stuffed the tortilla with the filling, folded, and the fried the tortilla a little on each side just to heat through.

The pepita cream was the only thing that really would have required a recipe, so:

1/2 cup of pepitas
1 cups of water
2 tablespoons (or more!) of nutritional yeast
1/2 cup of vegan white wine
1 teaspoon of chipotle (or whatever you have spicy),
1 tablespoon of garlic
cumin, black pepper, and sea salt to taste.

Bring the water to a boil, toss everything in, blend with an immersion blender and then cook to reduce by at least half. You'll probably want to reblend once it's reduced. You could thicken with corn starch if you want to make a gravy instead of a cream. I'm sure a raw version of this would be possible (but you'd probably want to leave out the wine and reduce the amount of water or pick up some pepita butter and add the spices).

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Saturday, April 07, 2007


I actually made these with the rest of you, but my friend just forwarded me the pictures last night. I went with the breakfast bars and I used cashew butter, dried cherries, coconut, and chocolate drops.

Already delicious!

I actually ended up eating 2 each morning for breakfast. With the size I cut them, one just didn't seem like enough food. I will definitely be making these again. They were super easy and way better tasting than store bought.

Sunday, April 01, 2007


I had the advantage of reading all your trials and tribulations, so I went straight for the Maseca. I also saw that it made 12 pupusas, so I cut the recipe in half.

But that only gave me 5, and small ones at that.

I have a problem when it comes to stuffing things...

I always overstuff. And this was no exception.

I'm thinking I'll roll the dough thinner next time.

I'll also add salt.

Overall this was great though! I've never had pupusas, so I don't know if mine turned out authentic, but they sure did turn out tasty!

potato taquitos?

Sort of continuing the theme of last week, how about potato taquitos? It will give people a way of using up some of the remaining masa if they choose to make their own corn tortillas...