Raw vegan pâté & stuffed mushrooms

raw Pâté stuffed mushroomsToday I did a raw foods “culinary art” demo at the Ogden art festival. It was a sweltering day but I had a blast!  The food left the tray as soon as I sat it down which I assume is a good sign and since  everyone was asking for my recipe I though I would share it with all of you.

This raw pâté  is a quick spread and can be used on sandwiches, wraps and even sushi. I like to use it as a dip for my veggies when we are on picnics or on my morning toast. The great thing about this spread is that it last forever…well up to 2 weeks in the fridge but in our house that is practically forever.

During my demo I used the pâté  to stuff some mushrooms  for a quick and easy faux fancy appetizer, everyone can use a little bit of fancy in their lives now and then.

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What you need

  • 2 bunches of basil
  • 1 cup Raw sunflower seeds
  • 1/4 c sundried tomatoes
  • 1 red pepper
  • 1/4 olive oil
  • 1/4 c braggs or soy sauce
  • 4 tbsp nutritional yeast
  • 2 tbsp sesame seeds
  • juice of 1 lemon
  • 3 cloves of garlic
  • 20 Mushrooms, if you will not be stuffing them  you only need 5 whole mushrooms

How to make it

  • add sesame seeds, lemon juice  and a tablespoon of olive oil in a food processor and blend until a paste
  • add nutritional yeast, braggs and the rest of the olive oil and blend
  • take stems out of all the mushrooms and add stems to blender, if you are not stuffing mushrooms add 4 whole mushrooms to blender
  • add basil, sundried tomatoes, garlic and sunflower seeds and blend until it is a paste, add a but of water if it is too thick
  • chop red pepper and add to blender and blend just until it’s a bit mixed in.
  • fill mushrooms with pâté  and top with a basil leaf and sunflower seeds
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Curry, ginger & coconut carrot soup

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My sister recently went to Bahrain to visit her husband who is stationed there and as soon as I heard where she was heading I begged her to bring me back some spices. When my package arrived I knew right away that there was curry inside,it was so strong I could spell it before I opened the box!

It snowed today (really spring??!) and my daughter was sick and wanted soup. This coconut, ginger & curry carrot soup is the perfect gloomy day meal and it warms you up with a little bit of spice.  The best part is that it is super easy and quick to make, just throw it all together, cook, purree! I topped mine with some Greek yogurt, try it!

Want to know a little trick when buying your coconut milk? Shake the can! Good coconut milk with a lot of the cream and  goodness will be heavy and not make any noise when you shake the can and coconut milk that is mostly coconut water will slosh around.

I also made some roasted honey & curry chick peas to snack on, another quick and easy treat- yum!

*makes 6 servings, yay for leftovers!

What you need

  • 8 carrots
  • 4 cloves of garlic
  • 1 yellow onion
  • fresh ginger,  a chunk the size of your thumb
  • 3/4 c red lentils
  • 1 can of coconut milk
  • 2 c water
  • 4 tbsp curry
  • 2 tbsp honey
  • salt to taste
  • 4 tbsp coconut oil

How to make it

  • in a pot put coconut oil, onions and garlic- cook for a couple of minutes
  • add lentils, carrots, and spices and cook until onions are translucent
  • add coconut milk and water and boil until lentils are done and carrots are tender
  • put in a blender and puree with honey adding a bit of water or salt as needed
  • enjoy!

** to make the chickpeas just dry canned chick peas with a paper towel, toss with curry and honey and  cook at 240 for about 45 minutes or until they are crisp!

Quick and easy creamy potato soup

soup.jpgI had  all four of my wisdom teeth removed yesterday and with a swollen face and lots of after surgery pain I needed something easy to eat. I probably should have gone grocery shopping before hand but since I was a bit unprepared all I had in my house was a whole lot of yogurt and 1 carton of ice cream my husband ran out and purchased for me. When take out miso soup just didn’t cut it  and my husband was out running errands, I had to get out of bed and find something to make quickly.

This recipe turned out amazing and I ended up eating 3 bowls and feeling so much better. A little but of yummy food can really change how you feel in an instant. If you are sick, just got your wisdom teeth out or just need a  quick and easy soup to make then try this out.

Now I am heading back to bed with a full belly and some ice packs.

What you need

  • 4 red potatoes, unpeeled**
  • 1 whole yellow onion
  • half a head of  cauliflower
  • 3 cups of chicken broth
  • 2 tbsp butter
  • 4 table spoons sour cream
  • 4 cloves of raw garlic
  • salt to taste

How to make it

  • In a pot add chopped potatoes, cauliflower onion,butter and chicken broth and boil until potatoes are soft
  • add veggies and broth to a blender, add  tad extra water or broth if needed
  • add sour cream, raw garlic and some sea salt
  • blend!

All done! I like to top mine with cold sour cream, I just love Nancy’s sour cream so much.

**why unpeeled potatoes? When compared ounce for ounce, potato skin has more nutrients that the rest of the potato. Potato skin contains B vitamins, vitamin C, iron, calcium, potassium and other nutrients. Potato skin also provides lots of fiber, about 2 grams per ounce.

PS: I love my new Grandway potholders! Check them out and expect giveaways soon! http://www.shopgrandway.com/