Yule

All posts tagged Yule

The 12 Days of Yule – Day 12 – New Year Cheese

Published December 31, 2012 by Polana Fowdrey

After all that festive merriment (admit it, you had a sherry, didn’t you?) we all need some probiotics.

Here’s what I do with mine:

New Year Cheese

Ingredients:

2 cups cashew or macadamia nuts, soaked

1 cup finely shredded celery

water to blend

a generous handful of nutritional yeast

4 probiotic capsules (just open them up and drop the powder in.)

lemon juice.

Method

Blend everything together. Use as much water as you need, but try not to get the mixture too runny.

Pour or spoon the mixture into moulds (I use cookie cutters which gives me a selection of fun festive shapes) placed onto a non-stick dehydrator sheet.

Dehydrate until the mixture is firm enough to remove the mould.

Dehydrate some more, until you can remove the non-stick sheet and place the cheese on the mesh.

Dehydrate until you have the consistency you want.

Use like regular cheese. Only this is much better for you.

Happy New Year!

salt and seasoning to taste

Advertisements

The 12 Days of Yule – Day 9 – The Yule Log

Published December 28, 2012 by Polana Fowdrey

The tradition of the Yule log goes back centuries. A specially selected log was burned at Yule and the ashes saved for the new year.

Today most of us don’t have open fires and I don’t think the landlord would appreciate me burning a yule log, so a cake version is required.

This yummy mixture can be made in advance and frozen or whipped up the day before the hoards arrive.

Yule Log

Ingredients

  •   1 cup almonds, soaked overnight
  •   1 cup walnuts, soaked overnight
  •   1 cup raisins, soaked for a few hours
  •   1 cup organic apricots (unsulphured) soaked for a few hours
  •   1 cup dried figs, soaked for a few hous
  •   6 organic dates, soaked for a few hours and cut into small pieces
  •   1 dsp(UK) (US tablespoon) maple syrup or agave nectar
  •  The grated zest and juice of 1 organic orange

Method

Drain the almonds and walnuts, and place them in the food processor and process until broken down into very small pieces.

Add the raisins, cranberries, cinnamon, orange juice and orange peel.

Add the date pieces down the chute of the food processor as this will bind the mixture together.

Remove the mixture from the food processor and put it in a large mixing bowl.

Chop the apricots and figs into small pieces and mix into the main mixture.

Shape the mixture into a log shape (be creative – do knobbly branches etc!) onto a dehydrator non-stick sheet and dehydrate on 115˚ F until it is the right consistency. You can remove the non-stick sheet half-way for more even dehydrating and re-shape the log.

Slice this and serve with a warm sauce. (Tomorrow’s recipe!) Tip: Save the cranberry soak water.

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?

%d bloggers like this: