The 12 Days of Yule – Day 5 – Apfelwein and Cranberry Stuffing

Published December 24, 2012 by Polana Fowdrey

Apfelwein and Cranberry Stuffing.

These two dishes are made together. Well, Apfelwein is not really a dish; it’s a drink, but here goes:

Ingredients:

6 medium Carrots

6 Apples

2 cups Cranberries

Fresh Apple Juice

Method:

Grate the apple and carrot and mix in a bowl with the cranberries.

Transfer the mixture to airtight jars (Kilner or Mason or similar) and cover with apple juice.

Close the lids tightly and keep the jars in a safe cool place for a few days.

Strain the solids out of the liquid.

Drink the liquid – Apfelwein! This can be spiced and warmed or drunk cold.

Eat the fruit – Stuffing! (Mix in some oats if you want to, but it’s personal taste.)

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?

The 12 Days of Yule – Day 3 – Date and Walnut Truffles

Published December 22, 2012 by Polana Fowdrey

Date & Walnut Truffles

These little guys are so easy, with only 5 ingredients… and so ver moorish.

Makes about 8 truffles, but scale up the quantities to make more.

Ingredients:

1 cup walnuts, soaked overnight

1/2 cup dates, soaked

3 dsp Raw Cacao Powder

1 tsp cinnamon powder

1 pinch salt

Method:

Put everything into the food processor and process until smooth.

Shape into small balls and dehydrate for a few hours unti the outside is crisp.

Keep in fridge or freezer until you want to eat them.

Try to save some for later…

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.

The 12 Days of Yule – Day 1 – A Jug of Tomato Sauce

Published December 20, 2012 by Polana Fowdrey

Tomato Soup/Sauce

This soup can be used as a warm soup any time of the year, cold like a gazpacho or as a sauce, which incidentally goes very well with the Walnut and Carrot Loaf I’m going to show you tomorrow.

Ingredients:

8 medium Tomatoes

1 litre Date-Soak Water (leftover from soaking dates)

A splash of olive oil

Seasoning to taste: I like to use: Parsley, garlic, paprika (which also gives a good colour) salt and pepper. You can vary this to your own taste.*

Method:

Blend everything in a blender (you don’t need a high-speed blender – an ordinary one will do.)

When you have a smooth mixture, transfer to a saucepan and heat to blood temperature and enjoy.

Can be frozen before heating for later use.

* Add an avocado for a creamier mixture.

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!)

Pink “Rice”

Published March 19, 2012 by Polana Fowdrey

Pink Rice

This is so easy, so colourful and goes well with all sorts of dishes!

Ingredients:

Organic Beetroot

Organic Parsnip

Salt and pepper to taste

Olive oil (optional)

Method:

Peel the vegetables if the skins are tough, otherwise just wash them and snip the ends off.

Chop into manageable pieces and put into food processor with S-blade.

Process until kibbled into rice-sized pieces.

Turn the kibbled veg into a bowl and stir in salt pepper and oil to taste.

Voila – pink rice!

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