GreenChefs | Apricot Tarts with Chocolate Sauce

apricot tarts chocolate sauce 01 GreenChefs | Apricot Tarts with Chocolate Sauce

Apricot Tarts with Chocolate Sauce (vegan)
Recipe by Veganlicious

These pretty tarts are very nice and light, especially nice after a full meal. Using a heart shaped tart form makes them a perfect dessert for Valentine’s Day.

Serves 4 people

For the Crust:

 

1 & 1/4 Cups Unbleached White Flour

1/2 tsp Baking Powder

2 TB Powdered Sugar

1/4 tsp Salt

1/4 Cup Coconut Oil (measure it in solidified form, in a dry measure)

2 TB Vegan Margarine, Chilled or Frozen

1 tsp Apple Cider Vinegar

3-5 TB Ice Water

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GreenChefs | Onion Soup In the French Tradition

onion soup 02 GreenChefs | Onion Soup In the French Tradition

Onion Soup In the French Tradition (vegan)
Recipe by Veganlicious

A Vegan rendition of the traditional French Onion Soup. It was mighty tasty indeed.

Serves 4 people

For the Ingredients:

 

4 tablespoons vegan margarine

8 medium yellow onions, thinly sliced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup dry red wine

8 cups vegetable bouillon (I used 2 vegetable bouillon cubers)

8 thin slices French bread

2 cups freshly grated soy cheese

 

onion soup 01 GreenChefs | Onion Soup In the French Tradition

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GreenChefs | Jerusalem Style Dolma With Zesty Pine Nut Cheese and Sweet Pepper Sauce

omid dolma 01 GreenChefs | Jerusalem Style Dolma With Zesty Pine Nut Cheese and Sweet Pepper Sauce

Photographer: Omid

Jerusalem Style Dolma With Zesty Pine Nut Cheese and Sweet Pepper Sauce (raw, vegan)

Recipe by GreenChef Omid

This is a raw vegan version of the classic Middle Eastern recipe that has grape leaves stuffed with creamy pine nut cheese and a healthy salsa made of alfalfa sprouts, raisins and pine nuts and finished with sweet pepper sauce.

I learned a very similar recipe to this one when I was working in a Moshav in Israel for two months from a dear Palestinian friend when we were invited over for dinner one night after work. The beautiful part was that there were people from different religious background who shared long-lived cultures that are now suffering from past attachments. This is why I decided to call it Jerusalem Style Dolma, because I also share the same vision that we shared that night, the vision of freedom from ourselves.

Serves about 2 people

For the Dolma Leaves:

12 medium-sized brined grape leaves

Step 1 Rinse grape leaves and set them aside on a plate.

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Roasted Garlic Mashed Potatoes

potatomash Roasted Garlic Mashed Potatoes

Chive & Roasted Garlic Mashed Potatoes

For the Mashed Potatoes:

2 lbs of Yukon Gold Potatoes (or Russet)

2 TB of Coconut Butter (or Olive Oil)

1/4 Cup of Soy Milk (or Almond Milk)

4 Cloves of Garlic, Peeled

1 Tsp. Fine Sea Salt

Black Pepper to Taste

Handful of Chives, Finely Chopped (about 2 TB)

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Instant Cashew Milk

cashewmilk2 Instant Cashew Milk

Cashew Milk (raw)

Quickly whip up some creamy sweet cashew milk. I prefer using the cashew butter method as it is so fast and I don’t need to soak cashews or strain anything. Although you can get it even smoother by straining it, if you want. Most recipes for nut milks use a little less nuts, although I like mine creamier and more like a whole milk then skim. If you prefer it lighter and lower fat, just reduce the cashews some.

Instant Cashew Milk:

2 1/2 Cups Pure Water

4 TB Cashew Butter

2 TB Agave Nectar

1 Tsp. Vanilla Extract

1/8 Tsp. Sea Salt

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GreenChef Russell James | Marbled Chocolate Orange Tavoletta

orangemarblecake GreenChef Russell James | Marbled Chocolate Orange Tavoletta

I was inspired to create a raw version of this after seeing something similar ‘cooked’ in a cafe one rainy afternoon. The mix of chocolate and orange is a classic and can really hit the spot when you’re looking to spoil yourself or your guests.

For the Crust:

¾ Cup Carob Powder

1 Cup Almonds

½ Cup Dates

4 TB Coconut Butter

2 Tsp. Vanilla Extract

2 Tsp. Cinnamon

¼ Tsp. Sea Salt

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GreenChef Omid | Trio Tomato with Burdock Salsa

tomato trio raw recipe GreenChef Omid |  Trio Tomato with Burdock Salsa

Recipe by G Living MemberOmid

Trio Tomato with Burdock Salsa (raw)

Trio Tomato with Burdock Salsa is a colorful, attractive, flavorful, filling and nutritious recipe which can be used as an entire, canepe or a mini meal. With different colors, complex flavors and attractive presentation, this is sure to tickle your taste buds.

Serves about 2

For the Sun Blushed Tomatoes:

6 medium sized vine tomatoes

2 cloves of garlic, thinly sliced

3 tsp fresh thyme, chopped

2 Tbsp sesame oil

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GreenChef Omid | Cold Negi Soba Soup

negi soba soup GreenChef Omid | Cold Negi Soba Soup

Cold Negi Soba Soup (raw)

Recipe by Omid

This Cold Negi Soba Soup is a refreshingly delicious cold soup made with fresh raw vegetables and with a slight hint of ginger and garlic and all naturally nama shoyu. The shredded and julienned fresh, raw, crunchy, colorful vegetables are attractively presented on the Shiitake-kombu base.

Serves about 2 people

For the Broth:

3” piece Fresh Kombu

1/2 cup Shiitake mushroom caps

1 Tbsp sesame seed oil

1 Tsp grated ginger

1 1/2 cups Water

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GreenChef Vanessa Sherwood | Nori Rolls with Pecan Pate

nori rolls vanessa01 GreenChef Vanessa Sherwood | Nori Rolls with Pecan Pate

Nori Rolls
with Pecan Paté, Spicy Miso, and Fresh Veggies (raw)

If you make the pecan pate ahead of time, it’s easy to make these rolls when the urge arises. The pate will last a good week or so in the fridge. I wouldn’t recommend making the entire roll ahead of time, because the nori will get soggy. But if you’ve pre-made the pecan pate, all you have to do is cut up the veggies, smear the miso paste on the nori and roll.

For the pecan paté:

2 Cups Pecans

1/3 Cup Minced Red Onion

1/2 Cup Chopped Parsley

2 Tablespoons Lemon Juice

1 Teaspoon Garlic Powder

2 Teaspoons Nama Shoyu

2 Teaspoons Cold Pressed Sesame Oil

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GreenChef Sarma Melngailis | Zucchini and Green Zebra Tomato Lasagna

zucchinilasagna01 GreenChef Sarma Melngailis | Zucchini and Green Zebra Tomato Lasagna

Zucchini and Green Zebra Tomato Lasagna with basil-pistachio pesto, tomato sauce, and pignoli ricotta (raw)

We like the vibrant color and tart flavor of green zebra tomatoes, a heirloom variety, for this dish. Of course you can use any tomatoes, preferably heirloom. Use the best quality sun-dried tomatoes you can find (but not he kind packed in olive oil, as this is most often not cold-pressed). The brighter ones make for a redder sauce, which will add good, Italian-flag contrast to the dish.

The first real raw food dish that we ever prepared was a rougher version of this. It has since become the best-selling dish on our restaurant menu and is a perfect introduction for anyone trying raw foods for the first time. The flavors and textures are all familiar, and the vibrant nature of the dish always leaves a strong impression. Many variations on this are possible. Feel free to add marinated wild mushrooms or substitute summer squash for zucchini. As in so many other dishes, the quality, seasonality and freshness of the ingredients are the most important elements.”

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

Serves 6

For the pignoli ricotta:

2 cups raw pignoli (pine) nuts, soaked for 1 hour or more

2 tablespoons lemon juice

2 tablespoons nutritional yeast

1 teaspoon sea salt

6 tablespoons filtered water

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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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