Raw vegan Chili

My own invention of a raw vegan chili, just as thick and saucy (or rather not saucy) as I like it:

3 cobs of corn (you can use frozen sweetcorn as well. Some of them do parboiling so try to avoid those, just make sure that country of origin is not where GM corn is produced)
3-4 large handfuls of sprouted green lentils
3-4 small diced mushrooms

satay sauce (about 50% used):

4-5 tomatoes
6 soaked sun-dried tomatoes
1 red bell pepper
8 dates

Enjoy and just go YUUUUM ♥

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Cucumber stew

I was in a bind tonight. I usually use blended tomatoes as the base for me stew/soup/dressing (unless we talking sweet), but none here at the moment, yet I wanted a stew/soup. What to do, what to do? Hmm, hmmm, hmmm – AH! I finally remembered that Andrew Perlot had a cucumber recipe in his “savory raw dressings and sauces” so I combined that with a standard soup/stew base I follow (with some modifications depending on situation) and it was WONDERFUL – even better than tomato maybe. Nah, pretty much 50/50 I say, but variation is wonderful.

So how did I do it, well I threw together one peeled cucumber and 2 tangerines and blended them. Used a celery stick as a tamper and as I pushed the ingredients down the blade ripped off about an inch so that’s in there too (not too fond of celery, but they make excellent tampers and in small amounts blended). Then I poured that over 1/2 diced cucumber ,1 diced small zucchini, maybe 200-250 grams and 2 red bell peppers. Stirred around, took a bite and started hallucinating ❤

Back at planet RAW

Yes, I know that there is also a restaurant by this name in LA, but I am not referring to this, although I would love to go there sometime. What I am referring to is that I was home visiting my mom (and had a lovely time with my sister), but unfortunately since I need to take my changed diet in steps with my mother I could not keep a raw diet there. I also had to eat a little bit of cheese and some eggs – but otherwise could keep the vegan style – next time I can, probably, avoid eating any dairy as well. I still had a very nice time – I got to eat many nice vegan dishes, albeit too much bread – don’t like it, but for some time that will probably have to be a staple while home since I have to make sure not to undereat, while not creating overdue tensions with my so-called “extreme” raw dishes. Someday there will be raw in the house though – for now I would be happy if it was only no-grains vegan cuisine while home.

So how was my trip? It was wonderful. My sis and I have a special connection – we always have such a nice time together – I love being together with nice people who I can just be upright honest with without needing to watch my words and they love me for it and shower me with warm energy. It was such a recharge of my energies that are depleted from being in Uppsala all the time. Don’t get me wrong – I love Uppsala, but you need a change of scenery once in a while.

I got back together and at once got back on the raw diet, which was wonderful…that was a lie. I fell for the temptation to relax after a tiring day of travels and classes so I got some corn chips and salsa as well as some vegan ice-cream. Sigh, silly me. But today I went back to raw, which was amazing. While I don’t enjoy being away from my raw diet, I do not experience any wish to turn away from it – quite the opposite actually, it strengthened me in my conviction that this is the true way. Started with a fruit smoothie this morning and finished off with a delish stew. The recipe is a variation on a dish in Chris Kendall’s 101-recipes. Originally supposed to be used with romaine, but I used lettuce, since that is what I had on hand and I didn’t want to waste an entire 15 MINUTES for a round-trip to the store. Added some cucumber as well.

Lettuce

3-4 tomatoes

1/4 zucchini

1/4 cucumber

1/2 cup sundried tomatoes

1. Dice 1/4 of the lettuce and put the rest in blender.

2. Add 1/4 zucchini and cucumber to the lettuce and put the rest in the blender.

3. Add 1/2 of both sundried and normal tomatoes (rest in blender). I usually quarter the normal ones and halve the sundried ones (don’t want those too small or you won’t feel the taste).

4. Blend together with some water, moving around with a spoon a few times to get it to get going properly.

5. Enjoy. This dish serves two – or rather, it filled me up once at 5 and once again at 8 when I got hungry again 😛

 

Raw stew

One of the kinds of dishes that used to be steadily on my menu before I started my journey was the stew, in particular different curries. The stew lends itself very well in the menu of a student because it will keep very good in the fridge for a couple of days with little deterioration in taste or texture. This allows for making big batches that can be eaten over the course of several days, thus minimizing the “damage” of spending a long time in preparing and cooking these dishes, which were always very tasty as well. Becoming raw thus seemed difficult for me, because I would have to give up this pleasure. Not so fast, buster – I saw in Chris Kendall’s cooking book “101 simple delicious raw recipes” that there are in fact a number of raw stews that can be made. Isn’t that wonderful. While nature might never have intended for the cooking we have done over the course of evolution, it did allow us to create very many tasty dishes, which we once we become aware of how and what we should eat can recreate in the proper fashion. The dish I attempted today was called “Bell peppers best” and was just amazing. Really need to get myself a bigger bowl now though. While the current one was fine for an animal diet it simply won’t keep the amounts I need to eat on a raw vegan diet anymore.

Recipe:

2-3 tomatoes

a bunch of celery

2 red bell peppers

some fresh basil

1. Dice 1 bell pepper, 1/4 of the celery and all tomatoes and put in bowl.

2. Blend the rest, basil in a second batch. Eventually using a small amount of water to get the blender going.

3. Pour sauce on top and mix around.

4. Transfer to bowl and serve.