Cashew Vegetables and Portobello Mushrooms Veggie Bites By GreenChef Nadia

veggies mushroom bites vegan raw 01 Cashew Vegetables and Portobello Mushrooms Veggie Bites By GreenChef Nadia Photographer: Nadia

This is not one of my typical nice and easy recipes, but it’s so delicious that I couldn’t help myself and spend half of my day in the kitchen trying to recreate something I ate a couple of days ago. To be more precise, these should be the infamous mini bites with cashew, vegetables and portobello mushrooms as stated on the menu of the Food Forum list. They were part of our free lunch menu, created by the Chefs of Menu magazine and tasted so good that I ignored my natural sense of shame, got back to the table and asked for one more :)

The main problem with preparing the bites at home was that I had absolutely no idea what’s in them except for the obvious part – vegetables and mushrooms. So I decided to trust my palate and cooked them combining most of my favorite vegetables – broccoli, cauliflower, aubergines, carrots, garlic, red peppers and baby spinach. A feast for all the senses with the added portobello mushrooms, cashews, ginger and powdered indian pecans.

Except for the divine food the Forum was also rich in interesting lectors and visitors, a bunch of raw chefs, vegans, Ayurveda specialists, nutritionists, all kinds of healthy foodists and some misguided adventurers like my paraglider instructor. The best place to meet “one of your kind” and share ideas. Like the girl who offered to sell me earrings made of small jars filled with flaxseeds… really cute. Or a vegan canadian woman working for the bulgarian Cru restaurant. People like “uncle Mitko” who decided to start a biodynamic agriculture farm at the age of 55 and working in it for 15 years now! That man looked better at 70 then most 50 years old you can meet on the street. A marvelous event, which I wish will happen more often from now on, because the 400 seats theater was sold out well in advance and lots of people couldn’t attend. Great job, Gorichka, for the Food forum!

“Everybody wants to go to heaven, but nobody wants to die” – a graffiti quote seen in Belgrade from one of the Food Forum lectors, Yana Petkova.

veggies mushroom bites vegan raw 02 Cashew Vegetables and Portobello Mushrooms Veggie Bites By GreenChef Nadia

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Spicy Cheesy Kale Chips Even A Monkie Can Love

vblak kookiekarma cheesy kale chips 02 Spicy Cheesy Kale Chips Even A Monkie Can Love Photographer: V Blak (CC)

What do you think, time for a follow up to my Double Down Spicy Cashew Cheese post. I know, I am a one recipe skipping record kind of guy. This time, its Juli Novotny’s (kookie karma) famous spicy cheese kale chips. I made them the sameday I made the first patch of cheese, but I never got around to posting the photos or the how to instructions for the kale chips, so today is your lucky day or maybe not.

If you have never had a Kale Chip and think the whole idea of turning a green leafy lettuce into a chip is a bit odd, I am right there with you. The first time I heard about Kale Chips, I thought… what come on. A dried up leaf? But when I got my first bag of Juli’s chips, I was sold. WOW… I mean.. they were just great, but maybe they shouldn’t be called Chips. They are nothing like a corn or potato chip. They are more like a dried leaf or if you don’t fully dry them, they have a texture of a light jerky. Anyways… they are great in their own way. I would eat them any day over potato chips. Especially the cheesy version.

They are more like a dried leaf or if you don’t fully dry them, they have a texture of a light jerky

Now lets get into the how to make them part. The batch I made was enough for 8 people at a party or one hungry Monkie. The hungry monkie being me. I didn’t share any of them. In fact I ate them all within a day I think. I know… what a piggy monkie. But that is okay, it was my first batch and I earned the right to suck them all down and hey I live alone, so who am I going to share them with anyways? Basil the dog? I don’t think Cheese Kale Chips are something that should be on a dogs menu anyways. Carrots, definitely, heavy cashew cheese… hell no.

For this recipe you will need to make the Double Down Spicy Cashew Cheese before you start on the Kale. Follow the link to the recipe. Then follow the instructions below. Plus you will need a dehydrator or a really hot sunny location outside to sun dry thee chips. I am using a dehydrator by Excalibur. Oh and I have added step by step photos to the instructions after the jump, for all you Flesh Monkies out there who are completely new to this thing called Raw Foods. Lets get started… so exciting, right? Continue Reading / See Additional Photos

Stress, Good Times, Kids and Some Raw Macaoni and Cheese By GreenChef Juli Novotny

juli mac cheese raw food 04 Stress, Good Times, Kids and Some Raw Macaoni and Cheese  By GreenChef Juli NovotnyPhotographer Juli Novotny

Ok, so it’s been a long couple of weeks for me. I have tons and tons of work to do and NO SITTERS! Our last sitter {that I talked about before} had to start her teaching career and has officially left us! We have been sitter searching and have found some lovely ladies but nobody has yet to start!

So that means next week will be well over a month without any help around here and I’m starting to go CRAZY. It’s been really fun at times, but mostly it’s been 1 hour naps {just enough time to clean the house, or take a shower, MAYBE}, me falling to sleep in bed at night with my oldest, waking up at 5:30 and sometimes 6:30a every day to “mom, I want juice…can I watch a show? Where are my toys? Mom, I’m hungry. Can we have a treat?” and LITERALLY having NO time to myself.

We’ve had a biting episode {oldest biting youngest}; Older pushing younger child in the bathtub, clothes and all; House paint being dumped all over our nice patio floor and super exciting stuff like that.

The TV, that I normally despise, has become my best friend.

Having my house cleaned yesterday was the HIGHLIGHT of my week. And driving in the car has become a nice relaxing time for me too: “ok boys, we’re getting in the car and driving to my office for kale chips and kookies!!!!!”

juli mac cheese raw food 01 Stress, Good Times, Kids and Some Raw Macaoni and Cheese  By GreenChef Juli Novotny Continue Reading / See Additional Photos

Double Down Spicy Cashew MMM Cheese Wonder Stuff By Amateur GreenChef V Blak

spicy cashew raw cheese 01a Double Down Spicy Cashew MMM Cheese Wonder Stuff By Amateur GreenChef V BlakPhotography V Ol Blakheart

Life is full of un-expected surprises. Some are good, some seem like they maybe bad and then there are those moments or events which just change everything. Well, that last one seems to keep happening to me again and again lately. First I found new dog love, when I rescued Basil my wonder boy from the Long Beach Harbor Shelter. Then without even knowing I was open to a relationship, someone new enters my life and shows me what true happiness looks like. And now, being inspired by her love for making recipes and some encouragement, I too caught the recipe making bug. I know, shocking, right. I bet everyone out there thought I was already making recipes a long long time ago, since I am the guy who runs greenchefs, right? Well, it is sad to say, I somehow thought it was beyond me. I admired all the GreenChefs and loved having them in the studio and I loved eating their creations, but I really never thought I would be any good at it. That is crazy thinking! The whole point of GreenChefs is to inspire everyone to get their asses into the kitchen to make good for you, amazing tasting dishes! Now I am proof that really anyone, I mean anyone can make these recipes and they will blow you away.

Now this week I have been left alone to fend for myself and I am happy to report, I am now on my 4th recipe, if you count this Cashew Cheese, and the Kale Chips with the Cashew Cheese on them as separate recipes. Yes, four down and 1000′s to go. I am now addicted and very very full. I may go from Mighty to Plumpy at this rate. Wow, especially with this cheese recipe. Oh man, I am in love. I have been a vegan for a long long time and cheese of any kind hasn’t really been on the menu, so this has been a treat. I discovered this Spicy Cashew Cheese recipe when my friend Juli Novonty sent me a care package of her Kookie Karma Kookies and some of her new products which included a bag of Spicy Cheese Kale Chips.. mmmm so good. When I decided to make a cheese sauce for a pasta dinner, I reached out to Juli and she hooked me up with the complete recipe, which I promptly posted for you guys on GreenChefs a few days ago.

Why am I posting about the Cashew Cheese again, just a few days later? Well, while I was elbow deep in making this Cheese in my Blendtec’s I started feeling my inner amateur GreenChef coming out and I decided to alter the recipe just a bit to bring out some additional flavors and to kick the spice level to something a Texan would think is hot. Well, not HOT but mmm spicy. My big additions are the garlic, dried chili flakes, and the fresh red chili peppers. And I used some of the water from the nut soaking to smooth the cheese out into more of a sauce I think. I have never seen Juli make this, so she may add some water too. Anyways.. WOW, I love it. I can’t stop eating it, which is a good thing, since I made a double batch. I made the pasta and I did Kale Chips, which I will post next week. And yes I ate them all (3 large heads of Kale). So good. Okay if you love rich, spicy, creamy, so good it will make your toes curl, this is a recipe for you and I know what I am talking about, remember, I have tried all the dishes by the visiting GreenChefs and this gives all those recipes a run for their money. If I can say so myself. Enjoy!

spicy cashew raw cheese 02 Double Down Spicy Cashew MMM Cheese Wonder Stuff By Amateur GreenChef V Blak Continue Reading / See Additional Photos

GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

cashewcheese3 GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

Cashew Cheese
(Candied Pecan, Honey Comb, Pumpkin Seed Oil)

Serves 6-8

For the Cashew Cheese:

2 Cups cashews soaked 12-14 hours

¾ Tsp. *New Chapter Probiotics dissolved in 1 cup warm water, or 1 cup fresh rejuvelac

2 TB nutritional yeast, small flake

¼ Tsp. fine grated nutmeg

½ Tsp. stevia powder

1 ½ Tsp. sea salt, fine

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GreenChef Sarma Melngailis | Red Beet Ravioli

sarma red beet ravioli01 GreenChef Sarma Melngailis | Red Beet Ravioli

Red Beet Ravioli
with cashew cheese filling, tarragon, and pistachios (raw)

The colors in this dish are amazing: the bright blush of beets, the sunniness of yellow or orange pepper sauce, the summer-green herbs. When in season, experiment with candy stripe beets and try other herbs for the cashew filling. We use Sicilian pistachios that we buy at a Middle Eastern market. They’re a darker green and better-tasting than other types, especially when raw.

“Originally I tried to make red beet gnocchi using beet juice and ground up whole beets with other ingredients. They came out tasty, but our kitchen looked as if a gruesome crime had been committed. So I deconstructed the components a bit and came up with these much more manageable raviolis instead.” – SM

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

Serves 6 as a starter or 4 as a main course

For the filling:

3 cups cashew nuts, soaked for 2 hours or more

1/4 cup lemon juice

1 tablespoon grated lemon zest

1/4 cup nutritional yeast

1 1/4 to 2 teaspoons salt

2 green onions, white and 1 inch green, minced

3 tablespoons minced tarragon

2 tablespoons minced parsley

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GreenChefs Russell James | Stuffed Vine Leaves with Mint Cashew Aioli

stuffedleaves1 GreenChefs Russell James | Stuffed Vine Leaves with Mint Cashew Aioli

“Oh man, I don’t know which of Russel’s recipes I want to try first. I love stuffed vine leaves and these look so amazing. I’m not so much into nori and the salty soy sauce flavors, they’re ok sometimes. What I really love though is Mediterranean food. Hummus, pita, tabouli, couscous, olives, and especially dolmas! I have never come accross grape leaves though in the store, not even the canned kind. Maybe I haven’t been looking in the right isles or hard enough, or maybe you can only get them at special greek grocers or something. I would love to find the fresh organic grape vine leaves. I’ve been scouring the internet to see if there is a speciality source I can order from online. My search so far has turned out disapointing. All I can find is recipes or the canned kind. I guess you have to live near a vineyard and go beg them in the spring for their leaves. But anyways, if you can find some good vine leaves, this recipe looks worth trying." – Indulge

Stuffed Vine Leaves with Mint Cashew Aioli (raw)

Makes 16+ stuffed vine leaves
Time: 30 mins (once you’ve got the hang of rolling the things)
Ease rating: ***
Equipment: Knife, Food Processor
What you’ll need to do ahead of time: Pickle the vine leaves, soak the sun-dried tomatoes.

For the Vine Leaves:

3 Cups Cauliflower or Parsnip

1/2 Cup Olive Oil

1 Clove Garlic

1/2 Cup Pine Nuts

3 Tsp Lemon Zest

2 TB Lemon Juice

1/2 Tsp Cinnamon

1Tsp Sea Salt

5 Spring Onions

1 Cup Sun-dried Tomatoes, soaked for 2+ hours, then chopped into thin strips

2 Cups tightly packed fresh mint, minced

1/2 Cup Raisins, roughly chopped

*Pickled vine leaves

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