GreenChef Russell James | Fennel and Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese

cherrytarttomato GreenChef Russell James | Fennel and Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese

Fennel and Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
(Raw)

Makes 8, 11cm tarts.

For the Base:

2 Cups Cashews

1/2 Cup Pine Nuts

2 TB Flax Meal

2 Tsp Italian Seasoning

1 Clove Crushed Garlic

1 TB Nutritional Yeast

1 TB Olive Oil

1 Tsp Balsamic Vinegar

1/2 Tsp Salt

3 TB Water

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GreenChef Sarma Melngailis | Soft Corn Raw Tacos

sarma taco01 GreenChef Sarma Melngailis |  Soft Corn Raw Tacos

Soft Corn Tortillas
with spicy “beans,” avocado-corn guacamole and tomato-lime salsa (raw)

Make this dish as spicy as you like. Don’t cut too deep into the corncobs or you’ll end up with those hard little pieces that get stuck in your teeth. When making the “beans,” keep in mind that they will be tossed with a mild tomato sauce, so the spiciness will be mellowed out. If you want to make them ahead of time, keep all the components separate and assemble at the last minute, as the tortillas will get soggy if left to sit too long. The flaxseed can be ground in a coffee or spice grinder or Vita-Mix with dry blade (it will yield about 1 cup ground flaxseed).

“We sometimes get large, skeptical men in the restaurant who may have been dragged in by a girlfriend or family member and who proudly insist ‘I’m a meat and potatoes guy!’ For them, I always recommend this particular dish. It’s very filling and hearty. Then I smile graciously as the same guys later inevitably tell me something like, ‘I thought I was going to have to go for a burger after this, but I’m really full!’ I’ve had so many variations of this conversation, and it’s always the tortillas that get the best response from the self-proclaimed ‘carnivores.” – SM

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Serves 6

For the corn tortillas::

3 cups fresh corn kernels, cut from 2-3 ears, or thawed frozen corn

1 1/2 cups chopped yellow or red bell pepper

3/4 cup golden flaxseed, finely ground

1 tablespoon lime juice

1 tablespoon ground chili powder

1 1/2 teaspoons sea salt

2 teaspoons ground cumin

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GreenChef Chad Sarno | Raw Beetroot Ravioli

chad ravioli GreenChef Chad Sarno | Raw Beetroot Ravioli

Beetroot Ravioli

Cashew-chive bourson cheese, green garlic oil, aged balsamic (raw)

This is one of my favorite and easiest versions of raw ravioli. In my Istanbul restaurant we offer many small plates, encouraging our guests to share and experience many options off of the menu. I offered this dish on our opening menu and it was by far the best selling small plate we offered for the winter and spring. It is a great starter or amusé for any Mediterranean focused meal, really giving the diner that first delicious introduction of what is to follow. The sweetness of the beetroot, and cashew based cheese is balanced out very nicely with the acid of the balsamic and spiciness of the garlic oil.

SERVES 6-8

For the Ravioli:

1 Large Beet, slice paper thin rounds and marinated in garlic oil, salt and pepper

½ Cup Cashew Herb Bourson Cheese (see recipe)

Aged Balsamic

Green Garlic Oil (see recipe)

Minced Chives

Course Sea Salt to taste

Fresh Cracked Black Pepper

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GreenChef Russel James | Cacao Pistachio Florentine Mint Ice Cream Sandwich

mintice GreenChef Russel James | Cacao Pistachio Florentine Mint Ice Cream Sandwich

Cacao Pistachio Florentine and Mint Ice Cream Sandwich
(Raw)

Serves 4

For the Ice Cream:

2 Cups Cashews

1/2 Cup Coconut Butter/Oil

1/4 Cup Agave Nectar

1 Vanilla Pod

1 Cup Almond Milk*

1 Tsp Lemon Juice

1/2 Cup tightly-packed Fresh Mint Leaves

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GreenChef Vanessa Sherwood | White Chocolate-Strawberry Cheesecake

strawches11 GreenChef Vanessa Sherwood | White Chocolate Strawberry Cheesecake

“The Cheesecake that started it all! When Vanessa Sherwood posted her White Chocolate-Strawberry Cheesecake on the forum she got everybody salivating and obsessing over cheesecakes, Continue Reading / Additional Photos / Videos

GreenChef Melissa Davison | Tropical Salad with a Raspberry Poppy Seed Dressing

“This was a beautiful and refreshingly sweet salad, perfect for a light lunch. The mixture of the fresh fruit and greens together with a sweet and tangy creamy dressing was a great combination. I don’t usually eat poppy seeds, but it worked rather well with this dish and added a nice crunch. It’s important to remember that poppy seeds contain opiates like morphine and codeine, although the cultivated western poppy seeds contain little opium if any. I’m sure they’re safe in small quantities as a garnish as they are usually used.” – Indulge

poppy seed salad GreenChef Melissa Davison | Tropical Salad with a Raspberry Poppy Seed Dressing

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GreenChef Vanessa Sherwood | Coconut Persimmon Flan

coconut persimmon flan vanessa GreenChef Vanessa Sherwood | Coconut Persimmon Flan

Coconut Persimmon Flan
with Strawberry, Mango, and Banana Salsa (raw)

Young Thai coconut has to be my all time favorite ‘raw food’ ingredient. It’s so versatile; you can use it in sweet or savory recipes. I tend to have a sweet tooth, so I end up using it mostly for puddings, flan, or tart fillings.

The only thing I hate is the labor involved in hacking the coconuts open, scraping out the meat, and cleaning it. There’s just no easy way about it. Other that that, they’re great! I’ve experimented with several different knives. I destroyed my very expensive Viking cleaver- it worked, but the blade is too thin. I tried a couple of those cheap Chinese cleavers, but they don’t seem to be sharp enough. The guys at Northwestern Cutlery in Chicago (www.futurechef.com) came up with the solution- a heavy-duty cleaver that I think they use for chopping off fish heads (gross, I know). It was either that or a machete, and that would have just been too crazy.

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GreenChef Chad Sarno | Maine Blueberry Flan

blueberrymainflan GreenChef Chad Sarno | Maine Blueberry Flan

Maine Blueberry Flan
(Hazelnut Maple Cookie, Candied Citrus, Warm Yukon-Cinnamon Syrup – Raw)

Makes 6-8 flans

For the Cookie (base):

1 1/4 Cup Hazelnuts

1/2 Cup Maple Sugar, fine

1 Tsp. Ground Cinnamon

1 TB. Coconut Butter

1/2 Tsp. Sea Salt

Complete Recipe after the jump. Continue Reading / Additional Photos / Videos

GreenChef Sarma Melngailis | Raw Pumpkin Tart

sarma pumkintart 01 GreenChef Sarma Melngailis | Raw Pumpkin Tart

Pumpkin Tart
with candied pumpkin seeds (raw)

This recipe makes enough crust for abut 10 tarts if you are using 4 1/2-inch shells. At the restaurant we use 3-inch shells, which are a nice size for a small dessert. Smooth-sided tart shells work best for this recipe, but any kind will do. If you try making a large tart, the crust should be a bit thicker to withstand the pressure of removing it from the shell or using a tart ring would work well too. As with the sour cherry tart, the recipe calls for both coarse and fine almond flour. Again, you can just grind the almonds and use 3 cups total, rather than separating between the coarse and fine crumbs. However, to make a slightly more refined crust, you may want to sift through the nut crumbs to remove any larger pieces – either way it will taste the same.

Try also serving it with the Vanilla Cream and spiced pinch of ground ginger.

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Makes 10 Tarts in 4 1/2 Shells

For the tart crusts:

1 1/2 cups coarse almond flour

1 1/2 cups fine almond flour

3 tablespoons date paste

3/4 cup maple syrup powder

3/4 cup coconut butter

Large pinch of sea salt

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GreenChef Matt Amsden | Fresh Italian Wrap Recipe

iwi GreenChef Matt Amsden | Fresh Italian Wrap Recipe

Fresh Italian Wrap (raw)

For the Sunflower Seed Cheese Sauce:

1/2 Cup Lemon Juice

1/2 Cup Soy Sauce (Nama Shoyu)

3-4 Cloves Garlic

2 Cups Ground Sunflower Seeds

Add all ingredients to a high speed blender and blend on high until smooth and well combined. Continue Reading / Additional Photos / Videos

GreenChef Sarma Melngailis | Spicy Peanut Coconut Noodles

spicy peanut coconut noodles GreenChef Sarma Melngailis | Spicy Peanut Coconut Noodles

Spicy Peanut Coconut Noodles
with ginger and lime (raw)

Peanuts are technically a legume, although you wouldn’t necessarily think so considering someone misleadingly named them “peanuts.” Make sure you get really fresh, organically grown peanuts. Some debate persists about peanuts having toxicity, but it seems this may be from peanuts that are too old; at any rate, most toxins and other undesirables are washed away in the soaking process. However, if you don’t feel comfortable eating peanuts, try this with cashews.

"One of our chefs, Amanda, helped us turn this idea into a really great, flavorful dish. The flesh of young Thai coconuts makes perfect noodles — although they are soft, they do not stick together and are as easy or easier to eat then regular starchy noodles."

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Serves 4

For the spiced peanuts:

1 1/2 cups raw peanuts, coarsely chopped and soaked 4 hours or more

1/4 cup raw honey

2 teaspoons ground chili pepper

1/2 teaspoon sea salt

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GreenChef Vanessa Sherwood | Hazelnut Chocolate Mousse Cake

blkmousse GreenChef Vanessa Sherwood | Hazelnut Chocolate Mousse Cake

True story: I got a call last week from the Food Network of all places. There is/was a contest going on called the Ultimate Recipe Contest- basically looking for the best recipe in six different categories (chicken, pasta, comfort foods, burgers, cookies and cakes). The casting director had come across my personal website www.somelikeitraw.net and thought that I would be able to come up with some pretty unique recipes for the contest and wanted me to enter some.

I have to admit I was a little flattered and a wee bit surprised. Yet another sign that raw food has hit the mainstream!! Anyways, I’ve entered my manicotti recipe for the ‘Pasta’ category and came up with a new chocolate cake recipe for the ‘Cake’ category which I am sharing with you today.

A lot of people ask where I get my ideas from. It does vary, but many times it’s just looking at a cooked recipe and trying to convert it to raw. This time I happened to have an old Gourmet magazine lying around with a fabulous photo of a chocolate-glazed hazelnut mousse cake on the cover. The light bulbs went off and I set to work on creating it ‘raw-style’. Hope you like it and wish me luck with the contest!

Hazelnut-Chocolate Mousse Cake

Serves 12

Crust:

½ cup shredded dry coconut

1 tablespoon cocoa powder

Pinch of sea salt

2 tablespoons agave nectar

1 teaspoon virgin coconut oil

11 tablespoon raw cacao nibs- optional

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