Condiments

All posts in the Condiments category

Cheezy Sauce

Published March 10, 2012 by Polana Fowdrey

This quick and easy sauce goes with lots of things. I like to have a jug of it in the fridge for those emergency cheezy recipes.

Ingredients

1 cup cashews, soaked for at least half an hour

2 or 3 tablespoons nutritional yeast

1 tablespoon cider vinegar

1 tablespoon lemon juice

pinch salt

water to blend

Method

Blend everything together until nice and smooth. Adjust the quantities as required. You could add some herbs for variation. Parsley and basil are nice.

It’s also really nice with some red pepper and chilli added.

Will keep about a week in the fridge if covered up.

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Cashew Cream

Published March 8, 2012 by Polana Fowdrey

I like to mix up a batch of this and keep it in a box in the fridge.

I use it in smoothies, sweet recipes and as a creamy side dish with fruit and sweet treats.

CASHEW CREAM

Ingredients:

1 Cup Cashew nuts, soaked and rinsed

1 Banana

1 dsp/tbs Baobab Powder (this is optional – I use a lot of baobab!)

1 dsp/tbs Honey or Agave syrup (again optional, but gives a lovey taste)

Fruit juice/ Water or Fruit-Soak Water as required.

A pinch of Vanilla Powder or a bit of chopped Vanilla Bean

Method

Blend or process everything until really smooth. UseĀ  little liquid if required.

The consistency should be that of a thick cream, but make it thinner if you want to pour it.

Keeps for about a week in the fridge.

Raw Cashew “Cheese”

Published January 26, 2012 by Polana Fowdrey

I haven’t eaten actual cheese for decades and don’t miss it at all, but as a vegan I have sometimes enjoyed a dairy-free alternative to cheese. It’s certainly a useful thing to have in the fridge, turning a simple salad into something a bit more interesting and nutritious and providing a great filling for a raw (or even almost-raw) sandwich.

I have adapted a recipe originally shared by Russell James (the Raw Food Chef) here.

Russell’s recipe uses macadamia nuts, which I absolutely adore, but they are a little expensive so, finances being how they are, I used cashews instead.

Here is my version, but I urge you to check out Russell’s (and his other recipes too – they are superb and always work out perfectly!)

Cashew Cheese

Equipment:

Blender/Liquidizer, Sieve, Bowl, Muslin (or Nut Milk Bag), Dehydrator (or fan oven – use fan only,) Ring Mould

Ingredients:

2 cups cashew nuts

1 cup water

2 probiotic capsules

pinch salt

2 teaspoons nutritional yeast (or 1 teaspoon Marmite (yeast extract) if you don’t mind a non-raw condiment!)

Squeeze of lemon juice

Method:

Blend the nuts and water together until you have a smooth paste.

Add the powder from the probiotic capsules and mix in thoroughly.

Pour the mixture into a nut milk bag or a piece of muslin and place in a sieve, over a bowl. Place a plate on the top and a weight to squeeze the excess liquid out. I used a fairly full jar of coconut oil which seemed heavy enough.

Leave at room temperature for 24-48 hours. It’s a good idea to place a cloth over the whole thing so that no dust or unwelcome flying insects get in.

After 24-48 hours, unwrap the mixture and place it into a clean bowl. Add the salt, yeast and lemon juice and stir everything in.

Now pour the mixture into a ring mould. I put mine on top of a non-stick dehydrator sheet (on a DH tray) and placed it in the dehydrator for 24 hours to dry out a little and get a crust. Then I placed it in the fridge, where it lives whilst it is being eaten.

You can just put it straight into the fridge without dehydrating if you are in a hurry or don’t want a crust.

It’s delicious and can be customised with herbs, onion, garlic… the list is limitless!

I think this should last about a week, but ours won’t. Nom nom… =)

A Good Drying Day

Published August 9, 2011 by Polana Fowdrey

The dehydrator has been used to dry and preserve foods for many years.
When you have a glut of something, it’s useful to have a raw-food way of preserving some, and keeping all the nutrients.
Here are some of the foods I preserve in the dehydrator:

Tomatoes
Slice into 4 or 5 slices each
Dry as they are or…
Dip in olive oil
Sprinkle with salt and chopped herbs
Keep in a jar and use just like sun-dried tomatoes

Plums
Cut in half
Remove stone
Dip in olive oil and mixed spice

Apples
Cut into slices
Either dry as they are or…
Dip in olive oil and ground cinnamon for a spicy Autumnal treat

Root Vegetable Crisps
Use a vegetable peeler to slice carrots, sweet potatoes, parsnip and beetroot
Dry just as they are, until crispy.

Garlic
Peel a lot of garlic cloves
Chop finely in a food processor (or by hand, if you can be bothered)
Dry in a nut milk bag or a dehydrator tray until completely dry
The pieces will clump together, so use an electric mill to crush them
Keep in a jar and use anywhere you’d use fresh garlic

Raw Fridge Staples

Published July 29, 2011 by Polana Fowdrey

Here are a couple of useful sauces to make and keep in the fridge.
I had to dash out this afternoon, so I whipped them up quickly before I caught my train.
They are both good for making salad dressings, spreading on crackers, dipping vegetables in… etc, etc…

Raw Tahini
Soak 1 cup sesame seeds for a couple of hours. (Be careful not to soak the seeds too long or you will waterlog them and the tahini won’t last as long.)
Drain and blend with 1/2 cup water and some salt & pepper
It’s that easy! It will last about 4 days in the fridge.
This Raw Tahini comes out really pure and white and is perfect for making Raw Hummus! go on, soak some chick peas now…

Green Cashew Cream
This uses the pulp from making Cashew milk.
1 cup cashew pulp
1 tomato, chopped
1 tsp maca powder
1 tsp spirulina
1 tsp agave syrup
1/2 cup water
Blend everything together. The Spirulina gives it a bright green colour which makes it look like it’s doing you a lot of good, which it is!

A great base for salad dressings or dips. Again, keep in the fridge and use within a week.

 

Originally published on www.pollyskitchen.blogspot.com

Getting a Bit of Culture

Published July 28, 2011 by Polana Fowdrey

I’ve been hearing and reading a lot about Cultured Vegetables.
Now, to be honest, I had no idea what these were, but when the universe keeps banging on about something, I have to sit up and listen.
About a month ago I read a Sauerkraut recipe in one of Shazzie‘s books: Detox Your World (it’s a great book, by the way – I highly recommend it)
My first thought on reading the recipe was “Eeuw! No way! I’m not eating rotting vegetables, thank you very much! I’ll have something else.”
And that was that. I left it, until I saw this interesting article on Cultured Vegetables, which explained it all to me. I had one of those “Aha” moments (and no, not a flashback to the 80s pop group!) suddenly it made sense, but I still felt a bit anxious about making my own.
What if I did it wrong? Could I accidentally introduce a pathogenic bacteria and give it room to grow?
However, a quick look at the price of Cultured Vegetables convinced me that I had to make my own.
I found this useful tutorial and had a go.
I used cabbage and cucumber (keep it simple to start with,) and a couple of lettuce leaves to keep the vegetables under the water. Here is my Sauerkraut in a Kilner jar. I ‘pop’ the gas 2 or 3 times a day and it should be ready to eat on Monday!

 

 

Originally published on www.pollyskitchen.blogspot.com

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