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The 12 Days of Yule – Day 4 – Raw Vegan Bavarian Sausage

Published December 23, 2012 by Polana Fowdrey

Raw Vegan Bavarian Sausage

Nothing says Christmas (or Yule in my house) like a slice of Bavaria. The Germans gave us a lot of the traditions we now take for granted at this time of year. Bavarians do sausage in a big way, but of course they’re all meat and all cooked and so not suitable for a raw vegan lifestyle, but this recipe brings a little bit of spicy Bavaria into the Yuletide festivities…

Ingredients:

2 large handfuls of soaked cashew nuts

2 large handfuls of fresh mushrooms

2 medium tomatoes

1 banana

Sea salt to taste

Lots of ground black pepper

1 tsp garlic flakes, or a couple of cloves of fresh (chopped)

Fresh or dried parsley

A pinch of paprika

a pinch of shilajit mushroom powder

1 cup oats

Method:

Cut the mushrooms and vegetables into chunks and place everything except the oats in the food processor.

Process until the mixture is smooth, scraping down the sides with a spatula as required.

Add the oats and stir in by hand. Adjust the seasoning at this stage if required, but remember that flavours become more concentrated after dehydrating.

On a dehydrator non-stick sheet, shape your sausages. I used an ice-cream scoop to make 2 scoops for 1 sausage and shaped it with wet hands. This gave me 9 sausages.

Make your sausages any shape or size you want. Perhaps use photographs of real German sausages for inspiration!

Place your tray in the dehydrator and dehydrate until the sausage is firm enough to turn over. Remove the non-stick sheet and re-shape. Continue to dehydrate the sausages until they’re just right.

I like mine garlicky and peppery. how do you like yours?

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The 12 Days of Yule – Day 2 – Walnut and Carrot Loaf

Published December 21, 2012 by Polana Fowdrey

Walnut and Carrot Loaf

A delicious alternative to meat for special occasions.

Ingredients:

6 medium carrots, grated

2 cups walnuts, soaked overnight

1 tsp garlic flakes

Olive oil, nutritional yeast, soy sauce and dried herbs to taste.

You can vary your seasoning according to your taste. Maybe add some fresh chilli for a bit of a kick, or make a curry version with curry spices. I like it plain and simple with a bit of garlic and parsley in.

Method:

Place everything in the food processor and process with the S-blade until well mixed. A few larger lumps is fine – it all adds to the flavour and texture.

Transfer the mixture into a silicone cake or loaf mould and place in the dehydrator on a low setting until the mixture is firm enough to turn over and remove the mould.

Dehydrate further until the loaf has reached the desired texture.

You can freeze this until you are ready to use it. I transfer mine back into the mould and wrap in greaseproof paper.

Serve with the Tomato Sauce I showed you yesterday.

Ridiculously Healthy Garlic Mushrooms

Published November 28, 2012 by Polana Fowdrey

I went on a mushroom forage last week. I didn’t find any to bring home, but I did learn a lot and it has renewed my love of all things fungi (and edible!)

I love  mushrooms and garlic and this raw garlic mushroom recipe really is the bees knees…

Garlic Mushrooms

Ingredients

Mushrooms (I used a whole box of mushrooms from the supermarket, but any edible mushrooms will do)

1 cup cashew nuts (soaked until soft)

water to blend

1 – 2 tbs olive oil to help emulsify the water

1 tsp garlic chips or 1 clove garlic very finely chopped

salt and pepper to taste

nutritional yeast flakes – about a handful

seeds (I used sesame seeds and pre-soaked & dried sunflower seeds) – about a handful

Method

Blend the cashews with water and oil until creamy and smooth.

Add the garlic and seasoning and blend again.

Pour into a large bowl and add the yeast flakes and seeds.

Stir thoroughly.

Chop the mushrooms into bite-size pieces and drop them into the mixture.

Stir the mushrooms gently to coat them in the mixture and leave for about an hour to soak up all the liquid.

Lay the coated mushrooms out on a dehydrator mesh and dry overnight.

These keep for a few days in the fridge and can be eaten as they are, or with salads etc as a side dish.

The seeds add a bit of crunch to the mushrooms and soaking them in the sauce for a while adds to the flavour as they absorb all the delicious juices.

You can add herbs or spices to the mixture as you wish. Parsley goes nicely with garlic and I like adding a bit of paprika (I love paprika – perhaps I’m secretly Hungarian!)

Planet of the Ood

Published March 15, 2012 by Polana Fowdrey

If you’re not a fan of Doctor Who, you won’t know what I’m talking about, but if you are… you’ll know what I mean when I tell you that the humble Celeriac is know as an “Ood” in our house! They just look like them, don’t they? And “Ood” is so easy to say.

We’ve had an Ood in our veg box every week this month so I have needed to be creative in coming up with things to do with them.

Here are three ideas… or is that Ood-eas… (sorry!)

OODLES

Ingredients

1 Ood (Celeriac)

Olive oil

Soy sauce/ Tamari/ Miso

Nutritional Yeast

Seaweed sprinkle

Method

Cut the Ood into manageable pieces and spiralize into a large bowl.

Marinate with the rest of the ingredients to taste.

Best served about an hour after making so all the flavours have mingled.

Ooh… lovely! =)

MASHED OOD

We compromise here sometimes by partially cooking part of a meal.

Here, I’ve gently steamed the Ood in the process of creating a soft mash.

Method

Chop your Ood and place in the food processor with the S-blade. Process until it is kibbled into small pieces.

Transfer the kibbled Ood into a sieve and place over a pan of boiling water for a few minutes with a plate over the top.

Stir regularly. The steam will escape around the top of the sieve and gently steam the Ood.

Transfer the steamed Ood to a bowl. Mash with a potato masher and season to taste.

This warm dish is a great complement to the rest of the meal, especially on a really cold night.

OOD SOUP

Another warm dish for the winter months

Ingredients

1/2 Ood (Celeriac)

3 carrots

2 Sweet Potatoes

Olive oil

Liquid (nut milk/ water, stock) as required

Seasonings

Method

Chop the vegetables and then kibble in a food processor (omit this step if you have a high-speed blender)

Transfer to a blender and add the rest of the ingredients.

Blend until the mixture is as smooth as possible.

Warm in a pan over a low heat unit blood temperature is reached.

Serve immediately.

I like to sprinkle dried seaweed, dried leek and nutritional yeast on mine!

Raw Mushroom Burgers

Published January 12, 2012 by Polana Fowdrey

These were a hit at my birthday bash back in September, so I thought I’d share the recipe here…

Mushroom Burgers

Equipment: food processor, dehydrator (or fan oven)

Ingredients:

2 parsnips

2 carrots

8 mushrooms

olive oil

pine nuts

sundried tomatoes

Method

Soak the pine nuts and sun dried tomatoes in a little water for an hour

Break the mushrooms into tiny pieces and marinade with olive oil (add some tamari or miso if you wish)

Chop parsnips and carrots in the food processor into rice-size pieces. You can use a blender if you prefer.

Add pine nuts and sun dried tomatoes and mix again. You may need some of the tomato soak water to aid mixing.

Add the mushrooms and mix again.

Use an ice-cream scoop to measure out portions of mixture onto a non-stick dehydrator sheet and shape into burgers.

Dehydrate overnight and flip them over in the morning. Give the burgers another couple of hours dehydrating. They will keep well for a week or more in a sealed box in the fridge.

If you do not have a dehydrator, use a fan oven on the lowest setting, or fan-only and leave the door ajar to let the warm air out.

You will need to reduce the “baking” time if you are using an oven.

 

These burgers are lovely with a nice big green salad and are handy enough for packed lunches or picnics.

Beet Burgers

Published January 1, 2012 by Polana Fowdrey

This is one of Mr H’s favourites. It uses up some pulp from juicing and nut milk.

BEET BURGERS

Equipment: Blender or Food Processor, Dehydrator or fan oven.

Ingredients:

Pulp from 4-6 beetroot (can use less)

Pulp from a green smoothie

Pulp from 1 cup nuts (leftover from making nut milk)

1/4 to 1/2 cup oil (olive, hemp, sunflower, flaxseed, etc…)

1 avocado (flesh only, obviously!)

water sufficient to blend

Method:

Blend or process all ingredients

Stir in a pinch of salt and a handful of seeds (I like to use sesame) at the end

Shape into burgers on a non-stick dehydrator sheet. I use an old-fashioned ice-cream scoop, with a lever and flatten my burgers slightly.

Dehydrate overnight. Flip the burgers over and dehydrate until they reach a nice consistency.

Can be frozen and defrosted in the dehydrator for later use.

If you have no dehydrator, place in a fan oven on fan-only and leave the door ajar.

Butternut Curry

Published September 27, 2011 by Polana Fowdrey
I have finally managed to produce a decent raw curry! Here it is:
Butternut Curry
Serves 2
Ingredients
½ medium butternut squash
1 Tbsp olive oil
¼ tsp sea salt
2 Tbsp shredded coconut
1 tsp curry powder
½ tsp chili powder
½  tsp ginger powder, or fresh minced
splash of water
1 tsp agave nectar/ maple syrup
1T soy sauce
1 handful sprouted green beans

Method
De-seed one half of a medium butternut squash and remove the skin–either with a sturdy peeler or skin it with a knife. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.

In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.

Add coconut mixture, soy sauce and agave to the squash noodles. Mix thoroughly with hands. Add Sprouts and mix in.

Serve Curried Butternut Squash à la carte, or alongside a simple salad of romaine lettuce tossed with a sweet and sour dressing (olive oil, apple cider vinegar, lemon juice, and agave).

Alternatively, serve with Parsnip Rice.

 

 

Originally published on www.pollyskitchen.blogspot.com

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