Posts filed under ‘Appetizer’
Raw Pesto Stuffed Mushrooms
This delicious little number is from Living on Live Food by Alissa Cohen. If you want to go raw and need a good “starting out” cookbook, I love this one. Get the DVD too and you’re all set! This was my first raw cookbook and it’s super inspirational. This recipe is great as an appetizer or an entree.
Raw Pesto Stuffed Mushrooms
18-22 button mushrooms, washed and stemmed
Stuffed with:
1 cup walnuts
½ cup pine nuts
2 cups basil
½ cup extra virgin olive oil
3 cloves garlic
½ t sea salt
Place mushroom caps top side down on dehydrator tray. Blend the stuffing in the food processor and scoop a small amount into each mushroom.
Dehydrate at 105 degrees for 5-6 hours until soft. Serve with a large green salad and enjoy!
Spring Rolls with Peanut Love Sauce
This recipe was given to me by a wonderful, eclectic mama that I met while I was in college. They would have people over to their little on campus apartment for one reason only…to serve the Peanut Love Sauce. It’s that amazing.
Peanut Love Sauce
4 T almond butter
2 T creamy organic peanut butter (for peanut allergies, substitute almond butter for all)
3 T nama shoyu or soy sauce
2 T extra virgin olive oil
2 T apple cider vinegar
1 T honey or maple syrup
2 soft dates, pitted
2 green onions, finely chopped
1-2 garlic cloves
1 T ginger, finely minced
½ cup chopped cilantro
½ cup chopped parsley
1-2 t dried chili pepper
¼ – ½ cup fresh water
In a blender, blend almond and peanut butter (optional), soy sauce, olive oil, vinegar, honey or maple syrup, dates, green onions, garlic, ginger, cilantro, and parsley until smooth. Add fresh water a little at a time as necessary to blend smooth. The sauce should be pourable, but should still be thick. Set aside half the sauce and add the chili pepper…so you have one hot and one not
Dip your spring roll into the sauce…and experience heaven on earth. Ahhhhhh…..
Avocado Feta Salsa
This is a recipe that my mother in law has made famous…and it’s my favorite salsa of all time. It’s simply amazing…there is just something about these ingredients, and the feta that makes it ADDICTING! People literally swarm around the bowl at parties…it’s gone within 20 minutes. Can’t wait to have you try it!
2 plum tomatoes
1 avocado, chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 T snipped fresh parsley
1 T snipped fresh oregano
1 T olive oil
1 T red or white wine vinegar
4 oz. feta cheese, coarsely crumbled
In a medium bowl, combine all ingredients except feta cheese. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve with tortilla chips, pitas, or homemade bread. Makes 12 (1/4 cup) servings.
Creamy Hummus
Ok, yes…I’m addicted to Vive Le Vegan. It’s so great! I made this tonight to dip some chips in…and it’s completely addicting. After I looked at the recipe again, I realized I forgot the tahini (kind of an important thing!) and it was STILL great. Don’t EVER buy hummus from the store again…this is the best recipe I’ve found!
2 cups cooked chickpeas (canned is ok, soaking your own is best)
3.5 – 5 T freshly squeezed lemon juice (adjust to taste)
2-3 T tahini
2 T extra-virgin olive oil
1 small to medium garlic clove
1/2 t toasted sesame oil
1/2 t sea salt
3-4 T water (or less/more as desired)
Freshly ground pepper to taste
In a blender or food processor, combine all the ingredients and puree until smooth, adding a little water at first, then more if desired to thin it. Scrape down sides of bowl several times throughout and puree again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. Serve in a large bowl, drizzled with extra-virgin olive oil.
