Chef Johan's Raw & Tasty

Archive for the ‘Entrees’ Category

Ingredients

1 cup raw sunflower seeds

1 tbsp fresh lemon juice

1/4 tsp salt

1/3 celery stalk

1/8 medium onion

1/3 carrot

2 tbsp minced fresh parsley

seasonings as desired

Directions

Soak the sunflower seeds for at least 1 hour until soft.  In food processor combine onion, celery, and carrot, and chop until fine.  Add the soaked sunflower seed, salt,  parsley, and any desired seasonings.  Process till finely chopped (do not over-process or the end result will be a pate which makes a great dip).  Serve by itself,  stuffed into a tomato, bell pepper, mushroom, or rolled in a lettuce leaf.

Ingredients:
1 small head of cauliflower
1 turnip, small dice
1 carrot, small dice
1 tbs. garlic, minced
1 tbs. shallot, minced
2 dried apricots, diced
2 dates, diced
4 leaves dinosaur kale, chopped
2 tbs. pine nuts
2 tbs. olive oil
1 tbs. nama shoyu
1 tbs. tamarind, soaked at least 30 minutes in 3 tbs. water
2 tsp. cumin seed
2 tsp. corriander seed
1 tsp. fresh tumeric root
1 tbs. cilantro
1 tbs. mint
1 jalapeno, minced

Preparation:
To prepare the cauliflower, you want to break it down to the smallest piece you can — the best way we’ve found is to grab a large piece and start by snapping off the big stem and begin to “flake” the smaller pieces off by working around the head using your thumb to pull them apart. It’s a little tedious to be sure, but you really want small pieces here. Add them to a large mixing bowl.

Dice the carrot, turnip, dates and apricot into small 1/4″ pieces. Mince the jalapeno, shallot and garlic. Shred the kale into 1/4″ strips. Add all of these plus the pine nuts to the cauliflower mixture.

Add the olive oil and nama shoyu, stir to combine.

Push the soaked tamarind pulp through a fine mesh strainer over the bowl. Stir to combine.

Add the freshly ground cumin seed, coriander seed, grated turmeric root, black pepper, chopped mint and cilantro. Stir to combine.

Check for seasonings — it may need a pinch of sea salt to balance the tamarind.

At this point you could eat it as is — or you can dehydrate it for two hours at 105F to bring all of the flavors together. You may need two dehydrator shelves so it lays in a single layer.

These lettuce wraps have a hint of Mexican spiciness to them, hence the “burrito” simile. These wraps make a great entree for a meal or a raw food potluck.

Ingredients:

• 2 very ripe avocados
• 3 tomatoes, diced
• 1/2 jalapeno pepper, diced
• 2 tbsp yellow onion, diced
• 3 cloves fresh garlic, minced
• 1/4 cup fresh cilantro, chopped
• kernels from one ear raw corn
• 2 tsp fresh lime juice
• 6-8 large lettuce leaves

Preparation:

In a medium sized bowl, mash the avocado.

Add remaining ingredients and stir until well mixed.

Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap. Enjoy!

This delicious and simple raw food recipe from Cherie Soria and Living Light Culinary Arts Institute
Serves 4

Crust
2 C macadamia nuts
2 C packed fresh basil leaves
2 T coconut oil
1/2 tsp. Himalayan crystal salt

Tomato Topping
6 lg heirloom tomatoes, sliced 1/8″ thick
1/4 C capers, packed in olive oil
1/4 tsp. Himalayan crystal salt

Preparation:
To make the crust, put the macadamia nuts into a food processor outfitted with the “S” blade, and process to a fine powder. Add the salt, basil leaves and coconut oil and continue grinding until the mixture becomes sticky. Do not over process.

Press the crust mixture firmly into four small tart pans. Place tomatoes attractively over the crust and sprinkly with salt and capers. Serve immediately.

Recipe provided by Cherie Soria - www.RawFoodChef.com

Very satisfing and versatile.
Serves 4-6

Cheese Filling
2 C almonds, soaked and sprouted with outer skins removed
1/2 C cold filtered water
1 tsp Herbs of Province
1 tsp dried basil
1/2 tsp. sea salt
1/2 tsp nutritional yeast (optional)
1/4 tsp dried onion powder
1/4 tsp dried garlic powder
dash of white pepper
1/4 tsp good quality probiotic powder (optional)

- 2 fresh zucchini, sliced very thin with a mandoline
- marinara of your choice
- marinated mushrooms

Preparation:
Combine almonds and water in a high-powered blender and process until the almonds are soft and “fluffy.” The texture will be very similar to ricotta cheese. Remove from container and place in a small mixing bowl. Stir in remaining cheese ingredients mixing well. You may use this mixture as-is or continue.

If you choose to make a true “raw cheese”, add the probiotics and stir well. Place mixture in a double layer of cheese cloth and gently tighten the around the cheese. Place in a small colander and set in a corner of your kitchen to all the fermenting process to take place – about 4-5 hours. Be sure to place a bowl or plate underneath the colander to catch any liquids (whey) that will release.

Remove the cheese cloth and place in an air-tight container in the refrigerator. It will keep for about three to four days.

Once the cheese is ready, you can finish putting the dish together. Place about 2 T of the cheese in the center of a slice of zucchini and roll it up. Topping with your favorite raw marinara and marinated mushrooms.

Yummy!

Recipe provided by Purely Delicious Magazine

Namanamashii Nori-Make Sushi | Photo by: Johan Everstijn

Ingredients

Nut filling

3/4 cup raw sunflower seeds soaked
1/4 cup raw almonds soaked
1/4 cup chopped muchrooms
1 Tbsp fresh lemon juice
1 Tbsp wasabi paste
3 Tbsp water

Namanamashii

4 sheets of Nori
4 leaves of Romaine Lettuce
12 leaves of baby spinach
1 carrot shredded
1/2 cup purple cabbage
2 green onions sliced lenghtwise
1 cup sprouts

Dipping Sauce

1 Tbsp Nama Shoyu
1 Tbsp Lemon Juice
1 Tbsp Water
1 tsp minced ginger
1/2 tsp blue agave nectar

Methods/steps

Nut Filling: Place nut filling ingredients in food processor with an S blade and process until it becomes a rough paste. The nuts should still be visible but past should be sticky. Set aside.

Rolling the Nori-Make: Place the bamboo sushi mat onto cutting board. Trim 1 inch (along line) from Nori sheet. Place the trimmed edge even with edge of rolling mat closest to you.
On the Nori, place the Romaine lettuce and spinach making sure to leave clear 1 1//2 inches of Nori furthest away from you. Spread 1/4 of the nut mixture over the lettuce and spinach. Top the nut mixture with 1/4 each of the remaining ingredients.
Start rolling the mate and Nori from the edge closest to you. Once the full roll has been made, press slightly to set the shape of the sushi. Untuck the edge of the rolling mat form the roll. Moisten the free edge of the Nori and complete roll.
Place completed rolls into container an wait at least 20 minutes before cutting.
With sharp moistened knife, cut into 6 to 8 pieces. Serve with dipping sauce.

This is great served with a Sunomomo Wakame Cucumber Salad.

Garden Lasagna Grezzo

Ingredients
Tomato Sauce
2 cups sun dried tomatoes soaked for 6 hrs.
7 roma tomatoes
4 garlic gloves
1/2 tsp. salt
1 tbs. red or yellow onion
3 tbs. extra virgin olive oil
2 tbs. lemon juice
2 tsp. dried basil
1-2 tsp. dried oregano
1/2 tsp. dried thyme
1 tbs. agave nectar or 3 pitted dates

Mushroom layer
3-4 cups mushrooms (sliced)
3 tbs. or more of raw soy sauce or 1 tbs. miso and 2 tbs. water
2 tbs. olive oil

Noodle sheets & marinated veggies
4 zucchini

1/2 small onion sliced really thin
1 red bell pepper sliced really thin
1 yellow bell pepper sliced really thin
2 tbs. olive oil
2 tbs. lemon juice

Herb Ricotta Cheeze
1 cup raw cashews
1/2 cup mac nuts
2 tbs. pine nuts
1/2 tsp. salt
2 tbs. lemon juice
1 tsp. fresh basil, dill, oregano, parsley, etc..
1 cup and 2 tbs. of water, or less

1 cup spinach
1/2 cup chopped drained raw olives
1/2 cup fresh basil

Methods/steps
How to tomato sauce: Blend everything together till smooth. Set aside.

How to mushrooms: Marinate mushrooms in the soy sauce for 2 hours. Drain and set aside.

How to noodle sheets and marinated veggies: Cut the zucchini on a mandolin into into wide, paper-thin slices. Set aside. Combine the onion and the bell pepper in a bowl with the oil, lemon juice and salt and let marinate for 16hrs in the fridge.

How to cheeze: Combine everything in a food processor and process till smooth. Add more water to give it a ricotta cheeze consistency, add less water if too watery. When smooth, put into a glass bowl, cover it with a moist terry cloth towel and set it out for 6 hrs. at room temp. After 6 hrs. keep it refrigerated till ready to use.

Making the lasagna: Put thin slices of the zucchini on the bottom of a glass lasagna pan. Top this layer with a thin layer of the ricotta cheeze, top the cheeze layer with a layer of mushrooms, then again the zucchini, top that layer with the tomato sauce, top the tomato sauce layer with a layer of the sliced onions, red and yellow peppers, top that with a layer of more zucchini slices, layer on top of that with more ricotta cheese, then top it with a layer of the spinach leaves, top that with mushrooms, and then some marinated sliced onions, red and yellow peppers, then again with the zucchini and then top the whole thing with the tomato sauce and garnish the top with chopped olives and fresh basil leaves. Now, cover (plastic wrap) the lasagna and place it into the fridge to set up, about 3-5 hours. 

That’s it! It looks kinda hard, but if you break it down, it’s really easy. You and your family are worth it! Make it once or twice a week. Add marinated eggplant as one of the layers, or your favorite veggie. You can cut a piece and put it into the dehydrator so it will get warm and then serve it. Raw food doesn’t have to be served cold. Enjoy!