Roasted Fennel - Super Quick and Easy

 

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This is a great meal when you don't have a lot of time to prepare. Also, I am trying to incorporate the jasmine rice and nama shoyu into my meals for my program this week. It's challenging and I'm finding it hard to eat raw all the time with the rice requirement. For lunch I simply cut up some raw celery and carrots and serve with rice and raw sesame seeds, but when dinner rolls around, I tend to lean towards cooked, but crunchy veggies. 

I had some fennel that I needed to use and this is what I came up with. It was really easy and surprisingly delicious. We were both totally satisfied and full.

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Stuffed Portobella Mushrooms

This is one of my favorite cooked meals..although when I prepared it this evening, I left the veggies pretty crunchy and the mushroom was still pretty firm. I usually make this with  spinach, but I didn't have any available, so I used kale leaves and some bok choy leaves instead. It came out great. Coupled with some jasmine rice cooked in mushroom broth, this was a very pleasing meal.

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Zippy Black Bean Burgers on Mediterranean Almond Bread

Last night some frozen "leftovers" came in very handy. I removed both the Mediterranean Almond Bread and Zippy Black Bean Burgers from the freezer and placed them in the D for a few hours. I made W a scrumptious "cheeseburger" on the bread with lettuce, avocado mayonnaise, veggie mac cheese spread, sliced tomato and red onion. He loved it.

The Zippy Black Bean Burgers are tasty and from my experience freeze very nicely. Here is the recipe:

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Black-Eyed Pea (Not Quite) Fritters and Dipping Sauce

After our busy day yesterday, I was really too tired to fuss and was happy to find this fairly simple recipe from "Cooking the Whole Foods Way."I made some changes to suit my requirements and combined these little fritters with the leftover kelp and soba noodles, and added a small salad. I try to avoid fried foods, but managed to use very little oil, just enough to brown the outer layer. It was yummy with a spicy dipping sauce.

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Raw - Soba and Kelp Noodles With Roasted Eggplant

W and I visited with my daughter "L" and her boyfriend today. They recently moved into their new condo, and we had not seen the little love nest yet. L wanted to make us dinner, but due to my dietary restrictions, I suggested that I bring the ingredients and she and I prepare the meal together. We agreed upon Soba Noodles with Roasted Eggplant.  (Note: I have not tried it, but this dish could be converted to raw if you eliminate the soba noodles, use only kelp and/or spiralized zucchini, and dehydrate the eggplant for an hour or more instead of roasting). 

We had such an enjoyable afternoon cooking together. They both loved the meal, but especially loved the Chocolate Lucanilla Ice Cream from the "Just Desserts" e-book for dessert. Without a high speed blender or ice cream maker, it was a tad challenging, but L grabbed her hand mixer, and after freezing the mixture in ice cube trays, we managed to whip it into a delicious, rich chocolate mousse. We topped the dessert with sliced bananas and some crumbled Chocolate Fruit and Nut Bar from yesterday . L and P devoured the Chocolate Fruit and Nut Bar, so I now know what I have to make more of when we visit the next time!

The Soba Noodles with Roasted Eggplant was refreshing! Here is my variation:

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Zippy Veggie Fajitas With Taco Nut "Meat"

I love being able to take an SAD (Standard American Diet) meal that W enjoys and turn it into a RAW recipe that he absolutely loves! Woohoo! Success tonight! We both feel soooo much more energized after eating live food than we ever felt with cooked food. No more heavy, full feeling after meals. I used variations from 3 different recipes for this delicious dish. You have to let the veggies marinate ahead of time, but the recipes are all super quick and easy to prepare!

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Raw Cheesy Lasagna Roll

Yesterday I experimented with a small batch of Shari Viger's Award Winning Veggie Mac Cheese Spread. You have to prepare the Macadamia Nut Cheese the day before, and from that you create the Veggie Mac Spread. I did not have any Ume plum vingear, so I used sea salt. I also added some oregano  and chives to her recipe.

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"Peanut" Sauce With Veggies with Noodles

I am fighting a wicked cold today, but determined to be okay for tomorrow night. I have used the Neti pot several times today, and hoping for some big improvement.





 I wasn't in the mood to prepare anything intricate tonight and ended up throwing together a pretty tasty dinner, thanks to The Sunny Raw Kitchen. I was lazy wasn't about to clean the food processor yet again, so I made a few adjustments and came up with this dish.

In place of Medjool dates, I used agave nectar. (Yes, it isn't 100% raw).  I didn't have kelp noodles available, so I boiled up bean thread noodles. (Okay, so definitely not raw). But damn, those noodles are soooo delicious, and W really enjoys them and the sauce and veggies are all raw. I have also had this sauce on soba mugwart noodles, which is another tasty, but un-raw alternative. It's all about choice and tonight it was easier to make some alterations and still end up with a delicious meal.

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Garbanzo Beans, Mushrooms, Zucchini and Rice

1 red, yellow or green bell pepper,  chopped

3 1/2 tablespoons extra virgin olive oil

1 medium onion, chopped

1-2 garlic cloves, minced

1 pint mushrooms, sliced

1 zucchini, diced

15-ounce can garbanzo (or white) beans, drained and rinsed well

1 tomato, chopped

¼ to ½ c snow peas (may also use broccoli, green beans, bok choy)

1/2 cup short grain brown rice, cooked

¼ to ½ cup vegetable broth

1 Tbsp Nutritional yeast (optional)

Fresh basil ( to taste)

1 tsp cumin

Salt and pepper to taste

Pinch of cayenne  

In a large skillet, heat 2 tablespoons oil over medium heat. Add onion, garlic and peppers; cook, stirring, for 3 minutes. Add mushrooms and zucchini and increase heat to medium-high. Cook about 4 minutes. Add tomato and snow peas and cook for about 3 min. Taste for seasoning and serve over bed of rice.  

It's Christmas Eve and we have to get up very early and drive 2.5 hours to see my girlies & family. By girlies, I am of course referring to my two daughters, and my precious granddaughter.

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