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The 12 Days of Yule – Day 11 – Apricot Bars

Published December 30, 2012 by Polana Fowdrey

Apricot Bars

These low-fat bars contain ginger, which is a lovely winter spice for calming upset tums. Apricots are high in iron, which helps build good blood, so an all-round pick-me-up!

Ingredients

1 cup buckwheat, soaked and dehydrated ( I do plenty of this in advance and keep it in the fridge for whenever it’s needed.)

1/2 cup dessicated coconut

25 dried unsulphured apricots, pre-soaked

1 tsp powdered ginger (a bit more if you like it!)

1 dsp coconut nectar (sugar alternative made from coconut.)

Method

Grind the buckwheat and coconut to a fine powder in a coffee or nut grinder.

Transfer to a food processor and add the apricots, ginger and coconut nectar.

Mix thoroughly until you have a sticky mixture.

Transfer the mixture to a silicone pie tray and spread evenly. Score into 8 bars with a pizza cutter.

Dehydrate for a few hours to repel some of the liquid.

freeze or refrigerate until needed.

The 12 Days of Yule – Day 10 – Sweet Cashew Cream

Published December 29, 2012 by Polana Fowdrey

This is perfect with Yule log, or any sweet dessert. It is the consistency of whipped cream and tastes heavenly.

Sweet Cashew Cream

Ingredients

1 cup Cashew nuts, soaked

1 cup cranberry soak water (from soaking cranberries. Any other fruit soak water will do.)

1 tsp cinnamon powder

1 dsp Coconut nectar (a nearly-raw sugar alternative made from coconut.)

Method

Simply blend all the ingredients together until you have a smooth cream.
Use straight away or keep in the fridge for a couple of days.

The 12 Days of Yule – Day 6 – Sweet Christmas Cashews

Published December 25, 2012 by Polana Fowdrey

Sweet Christmas Cashews

What could be more festive than these spicy snacks?

Ingredients:

1 tsp Lucuma Powder

1 tsp Mixed Spice Powder *

4 dessertspoons (dsp)  raw Honey or Agave Nectar (I used a mixture!) A Dessertspoon is an American Tablespoons.

3 cups Cashew Nuts, soaked

1 dsp olive oil

Method:

Drain the soaked nuts into a bowl and add the olive oil.

Mix thoroughly to coat the cashews in oil.

In a separate bowl, mix the other ingredients to a thick paste.

Pour the nuts into the second bowl and stir thoroughly to coat the cashews in the sauce.

Dehydrate on a non-stick sheet until sticky, then scrape off and remove non-stick sheet to continue dehydrating until crunchy.

Messy to clean-up, but delicious and so worth it!

* Mixed Spice contains: Coriander, Cinnamon, Ginger, Nutmeg, Fennel, Cloves. In the US I believe this is called Pumpkin Spice. Mix your own if you need to. It tastes so Christmassy!

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 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.

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