Recipes / Main Courses « G Living | Dark Twisted Space Monkies Go Green

In caveman days, I think I actually would have done pretty well. While my un-evolved cohorts were off worrying about getting stampeded by woolly mammoths in their quest for a meaty entree, I would have stayed at home feasting on berries and nuts and nutritious greens, and feeling – yes – totally fabulous. I probably would have looked hot in my cavelady dress too.

Ironically, it’s some of the modern social settings that can, at times, be a wee bit problematic. Like barbecues. Oh yeah – the smokey grills full of animal-bits, bowls of greasy chips, and ubiquitous offerings of “mystery ingredient” coleslaw have me basically locked into the one thing I can share with everyone: beer. And while beer is great and all it’s not exactly my idea of a well-rounded meal . . . which is why I always BYOB.

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GreenChef Julie Morris | Dairy Free Cheesy Broccoli Bowl

Contributing Monkie Julie Morris

Topics of Interest Broccoli, Cheese

Published on June 10, 2009

Section All / Recipes, Recipes / Main Courses, Recipes / Raw, Web Videos About Green Living

Comments 4

I grew up on broccoli with cheese – my mother made it once a week. Such a delicious combo! Over the years I’ve turned her family classic into an even more eco-friendly and healthy modern dish . . . without sacrificing any of the flavor. This dairy-free and cholesterol-free version brims with calcium, iron and protein, while also complimented by all the wonderful antioxidants and polyphenols from the broccoli.

I like to serve this recipe “as is” (uncooked), enjoying the maximum nutritional potential of these great superfoods. If you’re craving a warm dish though, no worries — simply steam the florets lightly for a few minutes, then combine with the sauce. Either way, the delicious cheesy flavor and addictive broccoli crunch will have you coming back for a healthy second round every time.

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GreenChefs | Mediterranean Sushi

Contributing Monkie Omid

Topics of Interest mediterranean, organic, Sushi

Published on April 27, 2009

Section All / Recipes, Recipes / Main Courses, Recipes / Vegan

Comments 9

Recipe by G Living Member Omid

Mediterranean Sushi (vegan)

Mediterranean sushi is very similar to the original sushi in the way that it is presented but it has an entirely different and a standalone taste. It is completely vegan, made with unique vegetables like Lebanese eggplants, violin heads, and organic brown rice.

Serves about 4

For the Vegetables:

4 Lebanese eggplants, halved and cut lengthwise

4 vine ripe tomatoes, cut in half

4 cloves garlic, sliced

6 Violin heads, tails cut

4 Tbsp olive oil

4 sprigs Rosemary

Himalayan pink sea salt, to taste

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Black Sesame and White Coconut Dumplings | Recipe by GreenChef Matthew Kenney

Contributing Monkie Matthew Kenney

Topics of Interest Dumplings, matthew kenney

Published on April 13, 2009

Section All / Recipes, Recipes / Main Courses, Recipes / Raw

Comments 5

Black Sesame and White Coconut Dumplings with creamy miso sauce (raw, vegan) Recipe by GreenChef Matthew Kenney

Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney

These dumplings are perhaps the most stunning dish I have ever served—they are ultra simple and elegant, like a black-tie affair, but the concept is undeniably charming and sophisticated. Fortunately, they taste even better than they look and have became an instant classic of mine.

Yields 16

For the Black Sesame Dumplings:

2 cups young coconut meat

1/3 cup black sesame tahini

1/4 teaspoon salt

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Smoky “Roasted” Garlic & Red Pepper Soup

Contributing Monkie Omid

Topics of Interest Garlic, Soup

Published on April 12, 2009

Section All / Recipes, Recipes / Main Courses, Recipes / Raw, Recipes / Soups & Salads

Comments 3

Recipe by G Living MemberOmid

Smoky “Roasted” Garlic & Red Pepper Soup (raw)

A perfect starter for any meal, this red pepper and garlic soup is completely raw and has a smoky flavor, thick creamy texture and has an absolutely delicious taste.

Serves about 4

For the Soup:

4 large red peppers, deseeded & chopped

1 cup chopped white onion

6 cloves garlic, grated

1/2 Tbsp finely chopped fresh rosemary

2 tomatoes, sun blushed & chopped

4 Tbsp sunflower oil

8 strawberries

4 Tbsp of honey

Himalayan pink sea salt & fresh black pepper to taste

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Hallacas Vegetarianas: Vegetable Tamales with Tomato-Chile Sauce | Recipe by GreenChef Matthew Kenney

Contributing Monkie Matthew Kenney

Topics of Interest chile sauce, matthew kenney, Tamales

Published on March 31, 2009

Section All / Recipes, Recipes / Main Courses, Recipes / Raw

Hallacas Vegetarianas: Vegetable Tamales with Tomato-Chile Sauce (raw, vegan) Recipe by GreenChef Matthew Kenney

Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney

These tiny tamales, wrapped in a strand of corn dyed with beet juice, are so charming that they would be delicious filled with air—yet, the filling has a very silky body and deep flavor that is surprising, given the lack of heavy fats or dairy.

Serves 4 to 6 people

For the Filling:

1 quart corn, divided

1 1/4 cups minced tomatoes

1 1/2 cups minced red bell pepper

6 tablespoons sun-dried tomatoes, soaked

1 1/4 cups pine nuts, soaked 1–2 hours

1 1/4 cups cashews, soaked 1–2 hours

1 teaspoon sea salt

3/4 teaspoon nutritional yeast

2 tablespoons minced red onion

2 tablespoons stemmed and chopped fresh cilantro

1 clove garlic, peeled and minced

3/4 cup fresh lime juice

Photographer: G Monkie

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Golden and Green Cannelloni | Recipe by GreenChef Matthew Kenney

Contributing Monkie Matthew Kenney

Topics of Interest Cannelloni, matthew kenney

Published on March 27, 2009

Section All / Recipes, Recipes / Main Courses, Recipes / Raw

Comments 2

Golden and Green Cannelloni with Sun-Dried Tomato–Ginger Marinara, Mint-Basil Pistachio Pesto, Green Zebra Tomatoes, and Pine Nut and Black Truffle “Ricotta” (raw, vegan) Recipe by GreenChef Matthew Kenney

Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney

The first raw food dish (or at least, the first successful raw food dish) that I ever created was a green zebra tomato lasagna that I designed for my first raw food menu. There was never a single evening that it wasn’t the best-selling dish on the menu, which lies in the fact that it offers familiar flavors in a unique form. Raw food can often be intimidating, especially for those who have never tried it, and the components of this dish resemble a welcoming gesture—tomato sauce, pesto, ricotta, tomatoes. They work together, we’ve all tried them, and the dish is full flavored.

Serves 4 to 6 people

For the Cannelloni:

1 Golden Zucchini

2 Green Zucchini

Olive Oil

Salt

2 Green Zebra Tomatoes, Sliced

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