Freedom's Raw Recipes

2007-05-17T18:07:00.000-07:00

Chocolate Salad
Does it sound gross? Does it sound non-vegan? Does it sound too good to be true? Well read on my friends...

Ingredients:
2 tbsp raw cacao nibs
2 medjool dates
8 tbsp orange juice, water or a combination
1 1/2 tsp raw tahini

5 bananas
5 sticks celery

Instructions:
Okay I hate to publish recipes on here that need specialised equipment but there is something you're going to need to make this recipe and you really can't do it without... that is a coffee grinder attachment for your blender. It's just essential. I actually use mine several times a week, I think is is great and if you're getting a new blender, definately go for one with a coffee grinder attachment.

Okay, with that said, lets get onto the recipe. For the salad part, just chop up your bananas and celery however you like and mix them together in a bowl. For the chocolate sauce, start by grinding the cacao nibs to a powder with your coffee grinder attachment. Put this powder aside in a bowl and put the dates (minus their stones!) in the blender with half the liquid. Blend to a smooth consistency with the coffee grinder blade. Then put the rest of the liquid and the cacao nib powder in and blend the whole lot together. Pour it over the salad and voila!
You can shock people by having chocolate sauce for dinner or you can use this as a chocolate dip with fruit skewers at parties or you can use it for anything else you can think of! Enjoy!

2007-03-29T17:08:00.000-07:00

Cirrus Salad
Some of you may realise that cirrus clouds are the soft, fluffy, wispy looking ones and that is just why this is named cirrus salad - the dressing is pure white and has a creamy but almost fluffy texture. Divine!

Ingredients:
For the dressing
-slightly less than 1/4 cup really raw cashews
-juice of half a lemon or lime
-half a small clove of garlic
-about 2 or 3 tablespoons of coconut water
-1/2 a medium sized stalk of celery
-a three or 4 centimetre (1 1/2 inch) piece of cucumber, peeled

For the salad-apple
-celery
-zucchini
-cucumber

Instructions:
For the dressing
Grind the cashews to a powder in the coffee grinder attachment of your blender** then add the other solid ingrdients and blend again. Finally, add the lemon/lime juice and coconut water and blend till it is a smooth consistency - I advise adding the coconut water in small amounts until the dressing is a thick/runny as you desire.
For the salad
Chop the celery and cucumber (I don't normally advise peeling things because a massive amount of nutrients are located just beneath the peel - it is necessary to peel the cucmber for the dressing but I add the peel into my salad to make up for it!) Slice the apple using a mandoline or by hand and turn the zucchini into pretty spirals with a spiraliser (or slice it however you desire). Pile the cucmber, celery and apple in the middle of the bowl, surround with zucchini and pour dressing on top. Voila!

2007-03-08T17:54:00.000-08:00

Mushroom Pizzas
I don't know why I call it a pizza - because pizzas make me think meat, cheese, grease, fat and death for both what's on it and the person eating it. These amazingly delicious little guys have none o' that!

Ingredients:
- mushrooms. I would prefer to use two large mushrooms, eg field mushrooms or portobellas, but these little ones were all I could get at the organic markets so I went with it and used about 6.
-1 1cm slice of fresh pineapple
-some fresh basil leaves

For the white sauce (aka 'cheese' minus death and grease)
-1/4 cup raw cashews, soaked then dried (Or just use them straight)
-1/4 cup raw macamdamias (as above re soaking)
-1/2 clove of garlic
-juice of half a lemon
-coconut water (can use young or mature but I prefer mature, find young is too sweet)

For the tomato sauce
-1 quite large tomato
-1/2 a small carrot
-4 tbsp chopped red capsicum (I would never actually measure this, but I would say this is about how much i use)
-6 slices of semi-dried tomato (I dry my own)

Instructions:
For the 'cheese'
Put the nuts and garlic in the coffee grinder attachment of a blender and process until they are finely crumbled. Then add the lemon juice and some coconut water, about 3 tablespoons. Process again, then add more coconut water until you reach the desired consistency. If you don't have a coffee grinder attachment, you can use a regular blender or a food processor.

For the tomato sauce
Put all ingredients in a food processor and process until it reaches the desired consistency.

For the construction
Spread the 'cheese' sauce on your 'pizza bases,' aka mushrooms, until it is all used up. The spread the tomato sauce over the top of this. Tear your basil leaves into small pieces and place on top of the tomato sauce, then finish with pineapple sliced into approximately 1x2cm cubes.

If you cna bring yourself to share, little mini versions like those in my picture would make a nice appetiser at parties, pot-lucks etc. Or you can just sit and gobble a whole plate by yourself, loL!

2007-02-14T16:59:00.000-08:00

Blackberry Mousse

This is delicious, with amazing texture... and what could be better than purple food?

Ingredients:
1.5 - 2 cups of berries (I have tried mulberries and blackberries, mulberries was my personal favourite but I imagine any other berries, eg blueberries or raspberries, would also work!)
2 medium avocados
1 banana
1/2 a very large mango
2 medjool dates

Instructions:
Remove the seeds from the avocados and scoop the flesh into a food processor. Remove the seeds from the dates and roughly chop them, then place in the food processor with the banana and mango. Process all of this until smooth and creamy, stopping to scrape the sides if necessary. Then add the berries and process again until the mousse has a uniform colour.
Serve with a sprinkling of berries or some banana slices on top. Can be eaten on slices of apple, rolled up in green leaves (eg bok choy) or with a spoon! :-)

2006-11-18T05:02:00.000-08:00

Smushy Corn Dip

Not the best name for a dish, is it? But it tastes so good that it doesn't really matter what you call it.

Ingredients:
-1 ear of corn (well, a bit less than a whole one - I ate a bit as I went :-)
-4 tbsp chopped capsicum/bell pepper (I used about 3 tbsp yellow and 1 red)
-1 tbsp chopped onion
-1/2 cup lettuce, packed (any kind - I used buttercrunch)
-a pinch of dukkah (this is a delicious spice blend - if you can't find it, use cumin instead)

Instructions:
Put all the ingredients in a food processor and process until it reaches the desired consistency. That's it! Eat with raw flax crackers or veggie sticks (I suggest carrot, sweet potato and asparagus).

2006-09-29T17:03:00.000-07:00

Tropical Chocolate Ice-Cream Pie
Oh this is so good, you (and any lucky people you share it with) won't believe it is raw and vegan! It tastes so decadent and rich but is actually good for you!

Ingredients:
For the filling -
1 small-medium black sapote (chocolate pudding fruit)
1 medium banana, broken into chunks and frozen
1 tbsp raw carob powder
1/4 cup paw paw (papaya) flesh, chopped
For the crust -
1 large dried fig
1 medjool date
1/2 cup almonds, soaked overnight then dehydrated for 8 hours (you don't need to do this but it makes them easier to digest and better for you, plus I think they taste better)
young or mature coconut water (could substitute orange juice or water)

Instructions:
For the filling - put the chunks of banana in a food processor and process until they resemble a smooth cream. This will take a while and if your food processor starts heating up you might have to let it rest ocassionally. First the banana will go all crumbly and weird, but eventually you will get an amazing cream, honest! When you do, add the black sapote, (scoop the flesh out of the skin and remove the seeds as you come to them) paw paw and carob powder. Process until the mixture is thick brown and chocoalte pudding-y, stopping to scrape down your processor is necessary. Place this is your prepared crust (see below) and either enjoy immediately (the best) or store in the fridge or freezer for laster consumption. (If you put it in the freezer, get it out at least half an hour before you want to eat it).

For the crust - chop the almonds in a food processor until in the smallest chunks you can get (if you have a really good foos processor you will eventually get something resembling flour - stop before this happens!) Then chop the fig and date roughly and add to the processor, processing until they are fully chopped and you have a moist mixture which holds together slightly when pressed. Depending how moist your dried fruit was you may not need any liquid - if the mixture is still a little dry, add liquid sparingly and process until it is just 'shapeable.' Press the mixture into the base of two small individual serving bowls or one large pie pan or similar. Refrigerate overnight before adding the filling.

Now, the filling serves three (me,my mum and my dad) but my mum can't eat nuts, so the crust only serves two. You'll have to figure it out for yourself if you want to serve the same amount of people with both - this was so tasty I didn't want to tamper with the amounts!

2006-09-24T05:50:00.000-07:00

ABC Soup
This is like alphabet soup but only the first three letters... and a zillion times better tasting! And there's two Cs not one. Okay so maybe it's not that much like alphabet soup. But make it anyway!

Ingredients:
1 medium carrot
1 large rib of celery (with leaves!)
about 1/2 a small beetroot
about 1/3 of a medium avocado
1 tbsp finely chopped parsley
1 spring onion chopped

Instructions:
Chop the carrot and beetroot and push them through a juicer, then push the celery through too - this should leave you with about 100ml of juice, so if you don't have this much add a little more of whichever veggie you would like. Pour the juice into a food processor and add the avocado, then process until it is the most beautiful smooth creamy consistency - add more avocado if its not creamy enough. Pour into a bowl, sprinkle the parsley in the middle and drop the slices of spring onion around the outside. This makes for stunning presentation, but make sure to mix all the parsley and spring onion through as you eat, cos it tastes great!

2006-08-28T16:47:00.000-07:00

Pancakes with jam and cream
Bet that's not something you'd expect to see on a raw vegan recipe blog is it? The texture of the pancake might not be quite what you're used to but it is totally delicious.

Ingredients:
For the pancakes-
1/4 cup sprouted buckwheat flour (see below for instructions)
2 tbsp fresh grated coconut
1 medjool date, finely sliced (stone removed)
1 tbsp fresh squeezed orange juice
3/4 tsp cinnamon
4 tbsp coconut water

For the jam-
2 big strawberries
2 small dates (the ones without stones)
water for soaking the dates
a little orange juice

For the cream-
1 banana

Instructions:
For the pancake-
Stir the coconut and cinnamon through the buckwheat flour than add the orange juice and date and mix through. Add the coconut water by the tablespoon, mixing to a wet but not runny consistency. Form into a pancake shape on a lightly oiled dehydrator tray and dehydrate for about 3 hours, then flip over and place on a mesh dehydrator sheet for another two hours.

For the jam-
Finely mince the dates and strawberries in a food processor then add some of the date soak water and a little orange juice until it is as runny/thick as you would like.

For the cream-
Freeze the banana for at least twelve hours. Allow to deforst for about five minutes then place in a food processor and process until it resembles thick luscious cream. Stir through cinnamon/nutmeg/dried grated coconut or anything else you like for different flavours.

To serve-
Put the pancake on a plate, drizzle jam over the top and around the edges and blob cream in the middle. You can eat with a knife and fork but I'm over that metallic taste, so I ate it with my fingers!

Sprouted Buckwheat Flour
Scroll down two posts to my RAW HOMMUS recipe and follow the instructions for sprouting chickpeas, but use buckwheat instead. When it is sprouted, dehydrate for 3-4 hours until crunchy then place into a coffee grinder (or really good food processor!) and turn into 'flour' About half a cup of sprouted buckwheat yields 1/4 cup flour.

2006-08-22T17:20:00.000-07:00

Spice Snap Cookies
I have memories of 'Ginger Snap Cookies' from my childhood but I never was a huge ginger fan - if you are you can increase the ginger in these cookies, or you can make them cinnamon snaps or nutmeg snaps... the snappiness is the best part!

Ingredients:
pulp from one recipe of 'Brazil Nut Mylk' (see below)
1 dried fig
1 big medjool date
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
3 cloves, crushed
2 tbsp home-dried grated coconut
1 to 2 tbsp coconut water (you know, that stuff inside fresh coconuts - could use regular water or fruit juice)

Instructions:
Chop the date and remove the stone, then chop the fig - both should be in pieces about 1cm square, depending on how goo your food processor is. Combine brazil nut pulp, fig, date and coconut in the food processor and whiz around until all mixed together, scraping down the sides as necessary. Then add in the spices and process some more until cobined, before adding the coconut water (or other liquid). Add it slowly, processing in between, until the consistency is such that the mixture will stick together but is not actually 'wet.' The amount you need will depend on how moist your nut pulp is. Shape into cookies of desired size and place on mesh dehydrator trays then dehydrate for 8-12 hours (again, this depends on how moist the cookies are when they start dehydrating, and also how crunchy you want them - the longer they get, the crunchier they become).

Brazil Nut Mylk
In the same way as some people use 'cheeze' rather than cheese to describe nut (or other vegan) cheeses, some use 'mylk' for non-dairy milks. I think it's kinda cute! Whether you agree doesn't matter - you'll be sure to concur that this stuff tastes great, and the leftover pulp makes some damn fine cookies!

Ingredients:
1/2 cup plus about three extra raw brazil nuts
210ml water
extra water for soaking the nuts

Instructions:
Soak the brazil nuts in the extra water for at least 8 hours, preferably 10 or 12. Drain them and then process until well chopped in a food processor. Add about half the water (1e about 100ml) and process some more, then add the rest of the water and process for as long as you can be bothered, stopping a few times to scrape down the sides of the processor. Take a nut mylk straining bag (can be purchased here or you could use something like a piece of cheesecloth) and place it in a jug then pour the nuts/water mixture in a strain it through, squeezing and squeezing until you don't think you can get anymore liquid through. Drink the brazil nut mylk as it is or serve with a tasty raw muesli for breakfast and use the pulp for 'Spice Snap Cookies.'

NOTE: I freeze my pulp then allow it to defrost for only about 1/2 an hour before making cookies. I imagine that less moisture would be required in the cookie recipe if you used the pulp when fresh.

2006-08-04T22:35:00.000-07:00

Freedom's Raw Hommus

However, you spell it, however you say it, hommus is yummy! I've seen lots of recipes called things like "Delicious raw Hommus - Chickpea Free!" or "Yummy Zucchini Hommus" but when chickpeas are so delicious, why would you want to make hommus without them? I consider it a crime... so I got in the kitchen and created this beautiful, chunky, flavoursome dip. Far nicer than any cooked hommus I ever had!

Ingredients:
3/8 cup sprouted chickpeas* (for the non-mathematically minded that means fill the 1/4 cup measure, then half fill it)
1 1/2 to 2 tbsp raw tahini
1/2 tbsp chopped fresh parsley
1 tbsp lemon juice
2 tbsp coconut water (ie fresh from a coconut) or spring/filtered water, or more lemon juice if you like it zingy
1 smallish garlic clove, crushed
1 big spring onion, white part only of course, chopped roughly

Instructions:
Place the chickpeas, onion, parsley and garlic in a food processor and finely mince then add all other ingredients and process until smooth (or not so smooth if thats how you like it :-)
Serve in a bowl with sprouted chickpeas thrown on top.

* To sprout chickpeas, soak them for a minimum of about 8 hours with LOTS of water - these things are seriously like sponges, so if you're going out/to bed while they're soaking make sure there is plenty of water for them to soak up. Place them in a strainer/colander or something similar and put them on the draining board of your sink (or anywhere else really) and leave them to sprout, rinsing a few times a day. Their tails wikll start growing after 1 or 2 days but I love them so much that I usually start munching on them before they even start sprouting...

2006-07-23T06:22:00.000-07:00

Cashew Coconut Halos
They're round, white, and when you take a bite you'll think you've gone to heaven... they're cashew coconut halos! If you have a dehydrator, go make now! Quick!

Ingredients:
1/2 cup raw cashews
1/2 cup fresh cocnut meat, roughly chopped
2 medjool dates, pitted

Instructions:
Place the coconut meat in a food processor and mince until in fairly small pieces. Grind the cashews to a fine powder in a coffee grinder then add to the food processor and process until all combined with the coconut. Add the pitted dates and process until they're nicely chopped up and minced through as well. Form the mixture into small cookies, place on a mesh dehydrator sheet and dry for up to 18 hours until they are very crispy around the edges (the length of time will depend on your dehydrator and how moist they are, which in turn depends on your dates and coconut. Check about about 10 hours, and then every few hours after that).

Yum!

Edit: I forgot to mention that this makes about 10 'normal' sized cookies, (I guess that's a rather subjective term) depending on how much of the mixture you eat before it gets dehydrated! :-)

2006-07-17T17:44:00.000-07:00

RAW Spaghetti Bolognaise with Parmesan 'Cheese'
Mmm, this is so hearty but at the same time it doesn't leave you full and bloated like regular pasta - just perfect!

Ingredients (for the sauce):
4 large sundried tomatoes (not oil packed)
about 3 tbsp chopped brown onion
about 3 tbsp chopped red capsicum (bell pepper)
1/3 cup firmly packed fresh basil
1 medium sized roma tomato
about 3 tbsp chopped peeled cucumber
water or vegetable juice to thin
1 small button mushroom (or other mushy of choice)

Instructions:
Soak the sundried tomatoes for at least half an hour (longer is better). Place in a food processor with the onion and capsicum and mince, then add the tomato, basil and cucumber. Process until saucy and well combined, then add liquid until it reaches your desired consistency (I like mine thick!) Stir through chunks of mushroom and serve with 'pasta' and parmesan cheese (see below).

Ingredients (for parmesan cheese):
2 tbsp raw cashews
1 small clove garlic
pinch sea salt

Instructions:
In a coffee grinder (or a food processor if you've got a good one!) grind the cashews to a powder. Place in a food processor with the sea salt and garlic and process till garlic is chopped - voila, parmesan cheese!

To make the pasta, use a vegetable spiralizer if you've got one or just grab a veggie peeler and peel pasta-like strips of zucchini into your bowl. Add long thin strips of other veggies as desired - I like sweet potato and butternut pumpkin. Dollop the sauce on top and sprinkle with 'cheese.' Enjoy!

Tip: to save time, I make the cheese first, put it aside in a bowl and use my food processor for the sauce without cleaning it.

2006-07-13T01:19:00.000-07:00

Zucchini Cashew Dip
This is a delicious dip, thick and chunky and great with crisp vegetable sticks (I recommend carrot and sweet potato).

Ingredients:
1/4 cup raw cashews
1 small garlic clove
1/2 medium zucchini, peeled (also called courgettes)
2 tbsp parsley
a chunk of cucumber about 3cm (just over an inch) thick, peeled
pinch of sea salt
1-2 tbsp fresh squeezed lemon juice
water as neeeded

Instructions:
Grind the cashews and garlic until quite fine in a food processor (how fine you get it will depend on your processor) then add the zucchini, cucumber, parsley and process until all chopped and combined, scraping down the sides as necessary. Add the lemon juice (depending on how much bite you want it to have) and sea salt and process until all mixed, then add water and process until it reaches your desired consistency. Serve and enjoy!

2006-07-01T02:16:00.000-07:00

Betternut Bites

These little pumpkin cookies are moist and delicious, with just enough pumpkin flavour peeking through amongst the sweetness from the raisins.

Ingredients:
1/3 cup butternut pumpkin chunks
1/4 cup walnuts, soaked
1/4 cup almonds, soaked
3 tbsp raisins
1/2 a small orange

Instructions:
Soak the nuts for at least four hours, then drain. Place pumpkin chunks in a food processor and chop until small pieces, then add the nuts and process until homogenised (all mixed together). Get the orange half in your fist and squeeze out as much juice as you can into the food processor and process for approximately 20 seconds. Scrape down the sides and add 3 'segments' of the orange and the raisins and process, stopping to scrape down the dies as necessary, until the raisins are all chopped. Form the mixture into small balls, place on a mesh dehydrator sheet and flatten a little, then dehydrate for 6 hours, flip over and dehydrate for another six. If you want crispier 'bites,' dehydrate for another 3 hours or so. If you don't have a dehydrator these could probably be cooked in an oven on lowest heat.

2006-06-30T01:42:00.000-07:00

Scrumptious Calcium Bombs

These delicious treats are packed full of calcium and taste great. They're quick and easy to make and eat - this recipe makes only eaight, so I think you would probably want to double it (at least!)Where possible, ingredients should be organic (this is especially important for the apricots - organic taste very different and much nicer than conventional).

Ingredients:
1/4 cup dried apricots, packed loosely
2 medium dried figs
1 (generous) tbsp almonds (raw, not roasted)
raw carob powder as needed

Instructions:
Put the almonds in a food processor and pulse chop to a granular consistency, then add the dried fruit. Pulse chop, stopping to scrape down the sides of the food processor (can also use a blender). When the ingredients are well combined into a sticky mess, take heaping teaspoons of mixture and form into balls, then roll in carob powder. Place in the fridge to firm (Or eat then!)

And it's as simple as that!

2006-06-30T01:04:00.001-07:00

Avocado Roll

Ingredients:
1/2 a small avocado (quite ripe)
about 1/4 tsp finely minced garlic
1-2 tbsp finely minced onion (any colour you like)
2 tbsp corn cut from the cob (or more)
about 1 tbsp finely chopped tomato
1/4 tsp fresh oregano
a tiny bit of fresh rosemary
about 2 tbsp sprouted chickpeas (optional)
1 leaf of any cabbage or lettuce you like eg purple cabbage or romaine lettuce. I uesd a chinese cabbage leaf which was nice but they have little hairs on them so it felt a bit weird.

Instructions:
In a bowl, mash the avocado with a fork and then mix in all the other ingredients except the leaf. Spread the mixture on your leaf, roll up and devour messily. Yum Yum!