Raw veganism

All posts tagged Raw veganism

The 12 Days of Yule – Day 7 – Raw Vegan Chocolates

Published December 26, 2012 by Polana Fowdrey

Raw Vegan Chocolates

Hand-made, raw vegan, gluten-free, sugar-free chocolates; healthy and full of superfoods. Nothing could be finer!

Basic Recipe:

20g Cacao Butter

20g Coconut Butter

(You can use all Cacao Butter if you prefer.)

1/2 cup Cacao Powder

1/4 cup Raw Agave Nectar or Raw Honey

(Raw Honey and Lucuma is a heavenly combination!)

1 pinch Sea Salt (optional, but does bring out the flavour!)

Additions:

1/4 tsp cayenne pepper for Chilli Chocolates

1 extra pinch sea salt for Salty Chocolates

A pinch of Cardamom Powder for Exotic Chocolates

Substitute 1 spoon of Cacao Powder for 2 spoons Cacao Nibs for Crunchy Chocolate

Substitute 1/2 the Cacao Powder for Lucuma Powder for Milk Chocolates

Experiment with your own spice combinations for Your Signature Chocolates!

Method:

Melt the butters in a bowl over hot water or in a bain marie.

Add the Agave Nectar and stir using a whisk.

Add the Cacao Powder slowly, still mixing.

Add the salt and any additions and stir thoroughly until smooth.

Fill silicone ice moulds and place in freezer until set.

Turn out the chocolates and arrange delightfully. Watch them quickly disappear as the faces of your guests take on a rapturous glow!

 

 

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?

Raw Vegan Indian Chai Tea with Nut Milk

Published January 2, 2012 by Polana Fowdrey

 

When I was in India I discovered that the unpasteurised, raw milk used there by Chai Wallers didn’t disagree with me half as much as the usual dairy milk we get over here. I couldn’t have a lot of it and after about 10 days I did start to feel a bit sick, so laid off for a while, but it did demonstrate that most of my dairy allergy is probably due to all the drugs the cows are given and the unnecessary crap which is done to milk and not the milk itself. This is one of the reasons I decided to remain vegan when I came back to Blighty.

 

But I do miss chai. It was such a lovely drink, in tiny rough ceramic pots passed through train windows and supped on street corners. The cries of “chaichaichaichai!” everywhere we went.

 

Today I decided to make Mr H (who has never had authentic chai) a cup of Indian chai tea using nut milk and brewed in the traditional way.

 

“Oh wow!” was the reaction. So here’s the recipe:

 

Authentic Indian Chai – the Raw Vegan Way!

 

Ingredients

 

Serves 2

 

Equipment: saucepan and hotplate, thermometer

 

500ml nut milk*

 

2 pinches of loose black tea (I used Darjeeling)

 

1/2 cinnamon stick, broken into pieces

 

1 tsp ginger powder

 

1 tsp cumin powder

 

1 tsp cardamom powder

 

1 tsp nutmeg powder**

 

1 tsp agave or maple syrup for each person (to taste)

 

Method

 

Pour the milk into a saucepan.

 

Add the tea and spices

 

Stirring continuously, bring the milk up to about 50 degrees C, then leave to stand fo 5-10 minutes

 

Warm the milk up again if you need to but don’t let it boil. It should feel comfortably hot if you place your finger in, but not so hot you need to snatch the finger out.

 

Pour into cups through a tea strainer and add a teaspoon of sweetness to each cup. Stir and enjoy.

* To make Nut Milk:

Soak 1 cup of nuts overnight.

Blend with 1 litre of water and strain through a nut milk bag.

You will have 1 litre of milk which you can use just like dairy milk, although it is much better for you!

** You can vary the spices to taste and alternatively use whole spices instead of ground.

 

Taking It On The Road

Published July 6, 2011 by Polana Fowdrey

Mr H and I went out today to visit an old friend of mine, whom I’ve not seen for many years. He’s married now with no less than five children and they live in Australia. I got back in touch with this friend just in time for one of their rare visits back to Blighty and today we went to meet them.
Why am I telling you this? Well, naturally, we needed a packed lunch, so I put the following together:

The Mighty Salad
In a large box, combine:

2 avocados, chopped
4 tomatoes, chopped
2 stalks celery, chopped
handful mixed seeds
1 red or yellow pepper, chopped
1/2 fennel bulb, chopped
1 apple, chopped
1 handful mushrooms, chopped
several mixed olives, chopped
Lettuce leaves to scoop and wrap the salad, wrapped separately.

For the dressing I used hemp seed oil, red wine vinegar, mustard, agave nectar and lemon juice.

We also took about 8 pieces of fruit with us and a bar of raw vegan chocolate, together with a Tupperware cup of (probably not raw) Karo milk for our tea.

Mr H carried this lot, because he is much stronger than me and we did get several “ooh, that looks tasty” comments as well as my friend’s wife telling me we look “very healthy… for vegans!” Which I’m going to take as a compliment! =)

 

 

Originally published on www.pollyskitchen.blogspot.com

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