Salad

All posts tagged Salad

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 loveĀ  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!)

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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.

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.

Salade de Marmande

Published August 1, 2011 by Polana Fowdrey

After all that dehydrated food of the past week, I was craving something fresh and pure.
We had this gorgeous Marmande tomato in the organic veg box this week. Just one, but oooh! How lovely:

I knew I didn’t want to process it, so I sliced in neatly and made this simple layered salad:

* first, a handful of baby spinach leaves,
* next, a spoonful of fresh home-made raw hummus,
* then the Marmande tomato, sliced (I had to share mine with Mr H, but there was plenty!)
* finally a couple of spoonfuls of the Cultured Vegetables I made last week
a drizzle of olive oil completed the dish…. Mmm, just what we wanted!

Dehydrated food is all very well and really does add texture and interest to food, as well as making some things more edible (eg aubergines) but as with everything – in moderation. It would be maybe not dangerous, but certainly unwise to rely too heavily on using the dehydrator, or any other appliance, in making a meal. Sometimes it’s good to just get back to easing fresh food. In fact, our diest should consist mainly of fresh vegetables, so no wonder my body was craving that juicy purple tomato!

The Cultured Vegetables are really delicious. I couldn’t believe it! I thought they would smell or taste a bit ‘off’ but they are soft and sweet. I confess I have always had difficulty with raw cabbage, but this makes it palatable and more easily digested. I recommend it. Easy to make, easy to store (pop the jar in the fridge to slow down the process once fermentation has started) and so delicious to eat!

 

 

Originally published on www.pollyskitchen.blogspot.com

Thai Spicy Mushrooms

Published July 30, 2011 by Polana Fowdrey

The weather has turned a bit cooler today, so I’m experimenting with a warmer dish. This one will be good in the winter time.

Thai Spicy Mushrooms
4 Portobello Mushrooms, sliced
hemp seed oil
Thai spices
sesame seeds
garlic chips
a drop of cider vinegar
Marinade the mushrooms with the other ingredients and leave to stand for about half an hour.
Then dehydrate on a low setting for 4-5 hours.
These are delicious served with Green Cashew Cream. (yesterday’s recipe!)

 

 

Originally published on www.pollyskitchen.blogspot.com

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

Salad Dressings

Published July 11, 2011 by Polana Fowdrey

Surprise surprise! I’ve been making a lot of salads lately!
Sometimes I don’t pour and sprinkle stuff on top of my salad, but more often than not, I do. Here are some of my favourite mixings:

Kiwi Mint Dressing:
1 Kiwi Fruit, chopped
wine vinegar
mustard
hemp seed oil
lemon juice
agave nectar
chopped fresh mint
A few garlic flakes
All of these are to taste. I like mine really minty, so I chop up loads of fresh mint.
Blend everything with a hand-held blender and pour or dip to your heart’s content!

Tahini “Special” Sauce
This reminds me of the ‘special sauce’ I used to pour on my houmous and falafel, back in the day…
2 dessertspoons raw tahini
1 teaspoon chopped chilli
olive oil
lemon juice
paprika
chopped coriander
Blend everything together and dream of the Middle East! =)

Simple Salad Sauce
This one is easy. The old ones are the best, eh?
Lemon Juice
Olive Oil
Mix in quantities to suit. Usually more oil than lemon juice works best.
Sea Salt
Ground Pepper
Ground Mustard
Garlic flakes
These are to taste, so don’t overdo it.

Tomato Treat
6 small plum tomatoes, cut into quarters
1/2 cup olive oil
1 generous pinch of: seaweed, pumpkin seeds and garlic granules
1 crushed Chlorella tablet
Blend together and mix into salad.

Mr H’s Raspberry Relish
My lovely man first made this for me with tinned (!) raspberries, but he’s seen the error of his ways now and makes it with fresh!
1 punnet raspberries (this is a good thing to do with those raspberries that really should have been eaten yesterday… you know the ones!)
Red wine vinegar
Olive oil (although probably he’ll use hemp oil from now on – it’s his new favourite!)
Blend and season to taste (not that it needs any!)
Yummy on any salad and quite nice just licked off fingers… but I digress! =)

 

 

Originally published on www.pollyskitchen.blogspot.com

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