Raw for Real

A raw food vegan journey

Posts tagged tomato

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I’ve blogged this before, but I wanted to share it again. I made a big bowl of isreali salad for dinner, it was soo good! Israeli Salad 2 medium roma tomatoes, cubed 1 1-pound English cucumber, cubed 1/2 medium red onion, cubed, or 4 scallions, finely sliced 3 tablespoons finely minced fresh, flat-leaf parsley Juice of half a lemon 2 to 3 tablespoons olive oil Salt and pepper, to taste

I’ve blogged this before, but I wanted to share it again. I made a big bowl of isreali salad for dinner, it was soo good!

Israeli Salad

2 medium roma tomatoes, cubed
1 1-pound English cucumber, cubed
1/2 medium red onion, cubed, or 4 scallions, finely sliced
3 tablespoons finely minced fresh, flat-leaf parsley
Juice of half a lemon
2 to 3 tablespoons olive oil
Salt and pepper, to taste

Filed under Olive oil Onion Tomato Black pepper Parsley Lemon Cook raw food vegan

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Tomato & Macadamia Mozzarella Linguine Makes 5 starter-size portions Linguine500g carrots (about 4 medium carrots, peeled500g parsnip (about 4 medium parsnips, peeled1/2T salt15 large basil leaves, chiffonade2T Italian seasoning2c baby plum tomatoes, cut into small sections Macadamia Mozzarella1/2c macadamias1/2c cashews1T Nama Shoyu or Tamari2t lemon juice1/4c water 1T nutritional yeast Red Pepper Sauce1/2c pine nuts1 red pepper1/2T lemon juice1T Nama Shoyu or Tamari1T agave Method Turn the carrot and parsnip into thin strands with a mandonline.or vegetable peeler. You can also make spaghetti using a spiral slicer. In a bowl combine the vegetable pasta (linguine)you have produced with the salt and mix well by hand.  Leave to stand whilst preparing the mozzarella. Combine all mozzarella ingredients in a Vita Mix or food processor (a Vita Mix isn’t a food processor, it’s more of a blender but no other blender that I know of is suitable to make the cheese so an ‘ordinary’ processor is the next best thing).  Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix.  Set aside. Mix all Red Pepper sauce ingredients in a Vita Mix or blender until smooth(blender is ok for this at the mixture is saucier :-) than the cheese).  Again, you may need to add water to get a ’sauce’ consistency. Go back to the linguine and you should find that it has released it’s water and is now softer and has a cooked ‘al dente’ feel about it.  Wash the salt off and dry with kitchen towel or a salad spinner. Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients.  When thoroughly mixed add the macadamia cheese ans mix again by hand to coat all linguine in the cheese mixture. Serve with the Red Pepper sauce.  For the dinner party I built the pasta up in a metal ring that I bought from a cookshop and then removed the ring so you get a pasta ‘tower’.  I then put the sauce in a sauce drizzle bottle and drizzled over the top.  You can also garnish with more chiffonade of basil. (via therawchef)

Tomato & Macadamia Mozzarella Linguine

Makes 5 starter-size portions

Linguine
500g carrots (about 4 medium carrots, peeled
500g parsnip (about 4 medium parsnips, peeled
1/2T salt
15 large basil leaves, chiffonade
2T Italian seasoning
2c baby plum tomatoes, cut into small sections

Macadamia Mozzarella
1/2c macadamias
1/2c cashews
1T Nama Shoyu or Tamari
2t lemon juice
1/4c water
1T nutritional yeast

Red Pepper Sauce
1/2c pine nuts
1 red pepper
1/2T lemon juice
1T Nama Shoyu or Tamari
1T agave

Method

  1. Turn the carrot and parsnip into thin strands with a mandonline.or vegetable peeler. You can also make spaghetti using a spiral slicer.
  2. In a bowl combine the vegetable pasta (linguine)you have produced with the salt and mix well by hand.  Leave to stand whilst preparing the mozzarella.
  3. Combine all mozzarella ingredients in a Vita Mix or food processor (a Vita Mix isn’t a food processor, it’s more of a blender but no other blender that I know of is suitable to make the cheese so an ‘ordinary’ processor is the next best thing).  Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix.  Set aside.
  4. Mix all Red Pepper sauce ingredients in a Vita Mix or blender until smooth(blender is ok for this at the mixture is saucier :-) than the cheese).  Again, you may need to add water to get a ’sauce’ consistency.
  5. Go back to the linguine and you should find that it has released it’s water and is now softer and has a cooked ‘al dente’ feel about it.  Wash the salt off and dry with kitchen towel or a salad spinner.
  6. Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients.  When thoroughly mixed add the macadamia cheese ans mix again by hand to coat all linguine in the cheese mixture.
  7. Serve with the Red Pepper sauce.  For the dinner party I built the pasta up in a metal ring that I bought from a cookshop and then removed the ring so you get a pasta ‘tower’.  I then put the sauce in a sauce drizzle bottle and drizzled over the top.  You can also garnish with more chiffonade of basil.

(via therawchef)

Filed under raw food Raw Recipe linguine tomato

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Zucchini-and-Green-Zebra-Tomato Lasagne with Basil-Pistachio Pesto

I had this last night at One Lucky Duck, and it was the best raw dish I have ever had. I will atempt to make it, I’ll let you know how it goes.

Zucchini-and-Green-Zebra-Tomato Lasagne with Basil-Pistachio Pesto
by Matthew Kenney

Ingredients
Lemon-Pignoli “Ricotta”
2 cups raw pignoli nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional; available in health food stores)
1 teaspoon sea salt

Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1/4 small onion, chopped
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
4 teaspoons maple syrup
2 teaspoons sea salt
Pinch hot-pepper flakes

Basil-Pistachio Pesto
2 cups packed basil leaves
1/2 cup raw pistachios
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper

Lasagne
3 medium zucchini, ends trimmed
3 medium green-zebra tomatoes (or other heirloom variety)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Garnish: whole basil leaves


Cooking Instructions
Lemon-Pignoli “Ricotta”

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.

Tomato Sauce
Place all ingredients in a blender, and process until smooth.

Basil-Pistachio Pesto
Place all ingredients in a blender, and process until smooth.

Lasagne
Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.

Filed under raw lasagne Zucchini Tomato Pesto Food processor Olive oil Tomato sauce Sea salt