Wednesday, January 10, 2007

Raw Food Wednesday: Arugula Salad, Cashew Cheese and Flax Seed Crackers, Fava Bean and Shiitake Tart, Coconut and Date Balls, Spirulina and Carob Tart

Raw Food Wednesday 1/10

Fava Bean and Shiitake Mushroom Tart
(adapted from "Raw Food / Real World")

Arugula Salad with Cashew Cheese

Cashew Cheese topped with Peppercorns with Flax Seed Crackers


Coconut Date Balls

Spirulina and Carob Tart
(from RAWvolution)

The fava bean tart is adapted from Sarma's book -- subbed shiitake mushrooms, otherwise it's pretty much the same. The tart shell is macadamia and almonds, the filling is soaked walnuts, garlic, cayenne, salt, pepper and "caramelized" onions -- thinly sliced onions mixed with agave, nama shoyu and olive oil and dehydrated for 24 hours. They're very addictive to snack on afterwards ;)

We left the tart in the dehydrator until the last second so it was still warm when it came to the table...

The spirulina tart had just enough carob to make you forget that there's spirulina in there ;)

Raw Coconut Balls

1 cup raw macadamia nuts
1 cup chopped dates
3/4 cup dried coconut
(about) 2 tbs of raw agave
splash of vanilla extract

Grind the nuts and dates separately, combine into a bowl. Add the coconut, salt, vanilla extract. Add just enough agave so that when you are forming the balls that they retain their shape. This depends on how "wet" the nuts are after grinding.

Optionally, you can dehydrate them for up to eight hours @ 105F -- or just pop them into your mouth ;)

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