Mediterranean awesomeness.
A sweet yellow squash ‘filo’ wrap stuffed with a cheesy spinach filling. That’s our raw version of the spanakopita. When I lived in Greece my diet heavily relied on those tasty pies but that was long before I was vegan, not to mention raw…therefore I had to try transforming it into a more health friendly dish. Of course the squash wrap isn’t exactly filo pastry but I can assure you it tastes damn good. The sweetness compliments the salty cheesy filling perfectly. 
And since we were doing Mediterranean we felt obligated to make some feta. We blended up macadamia nuts with water, salt, and vegan probiotic, then left it hanging overnight. Turned out so close to the real thing it was slightly freaky. Perfect for a nice fresh Greek salad. 
The third component is the coconut yogurt and beet salad. Light, fresh, and good for ya.

Mediterranean awesomeness.

A sweet yellow squash ‘filo’ wrap stuffed with a cheesy spinach filling. That’s our raw version of the spanakopita. When I lived in Greece my diet heavily relied on those tasty pies but that was long before I was vegan, not to mention raw…therefore I had to try transforming it into a more health friendly dish. Of course the squash wrap isn’t exactly filo pastry but I can assure you it tastes damn good. The sweetness compliments the salty cheesy filling perfectly. 

And since we were doing Mediterranean we felt obligated to make some feta. We blended up macadamia nuts with water, salt, and vegan probiotic, then left it hanging overnight. Turned out so close to the real thing it was slightly freaky. Perfect for a nice fresh Greek salad. 

The third component is the coconut yogurt and beet salad. Light, fresh, and good for ya.

A saucy jicama ‘lamb’ pilaf with a medley of marinated veggies. 
Jicama is such a good rice substitute. It has a sweet but fairly neutral flavour so it easily takes on whatever spice or sauce you decide to dress it with. To get the rice consistency I simply pulsed it in a food processor for a few seconds. Then I tossed it in a creamy tomato sauce.
I also marinated carrots, garlic, onion, and corn in Moroccan spices, fresh herbs, olive oil, orange juice, a bit of nama shoyu, and let it sit in a dehydrator for 1-2 hours. This made the flavours absorb and give the veg a stir-fried taste and mouth feel. 
Instead of the meat I used marinated and dehydrated mushroom stems. They’re extremely meaty in both texture and taste so I use them a lot to imitate meat. 
I gotta say, I was hesitant at first attempting to re-create a raw version of this middle eastern favourite but I’m very happy with how it turned out. Its an explosion of amazing flavours and it has that ‘comfort food’ feel to it. Yet its much better for you than the source of inspiration. And since the rice is replaced with jicama its much lower in calories but higher in fiber and vitamin C. 

A saucy jicama ‘lamb’ pilaf with a medley of marinated veggies. 

Jicama is such a good rice substitute. It has a sweet but fairly neutral flavour so it easily takes on whatever spice or sauce you decide to dress it with. To get the rice consistency I simply pulsed it in a food processor for a few seconds. Then I tossed it in a creamy tomato sauce.

I also marinated carrots, garlic, onion, and corn in Moroccan spices, fresh herbs, olive oil, orange juice, a bit of nama shoyu, and let it sit in a dehydrator for 1-2 hours. This made the flavours absorb and give the veg a stir-fried taste and mouth feel. 

Instead of the meat I used marinated and dehydrated mushroom stems. They’re extremely meaty in both texture and taste so I use them a lot to imitate meat. 

I gotta say, I was hesitant at first attempting to re-create a raw version of this middle eastern favourite but I’m very happy with how it turned out. Its an explosion of amazing flavours and it has that ‘comfort food’ feel to it. Yet its much better for you than the source of inspiration. And since the rice is replaced with jicama its much lower in calories but higher in fiber and vitamin C. 

And the daily lunch special is…
a raw vegan version of the good old BLT sandwich. The ‘bacon’ is eggplant marinated in chipotle, nama-shoyu, and a bit of maple syrup, then dehydrated at a low temperature over night. I made an onion bread out of sundried tomatoes, onions, and flax meal - super nutritious and tasty as hell. Then there’s some garlic mayo (young coconut meat, garlic, olive oil), ‘Swiss’ cashew cheese, mesculin, tomato, avocado, and a raw ‘napoli’ sauce’. So technically its a ‘BLTCAMN’ but who cares. It comes along with a citrus chard salad. Awesome!

And the daily lunch special is…

a raw vegan version of the good old BLT sandwich. The ‘bacon’ is eggplant marinated in chipotle, nama-shoyu, and a bit of maple syrup, then dehydrated at a low temperature over night. I made an onion bread out of sundried tomatoes, onions, and flax meal - super nutritious and tasty as hell. Then there’s some garlic mayo (young coconut meat, garlic, olive oil), ‘Swiss’ cashew cheese, mesculin, tomato, avocado, and a raw ‘napoli’ sauce’. So technically its a ‘BLTCAMN’ but who cares. It comes along with a citrus chard salad. Awesome!

Best part about my job: I get to eat awesome food. I made these little open faced sammies using capsicum flax crackers, avocados, creamy cashew cheese, raw vegan ‘meat’ (made out of almonds,veggies, and spices. We use it in our tacos), spicy salsa, and a drizzle of pinenut sour-cream. Topped it off by sticking in a ‘sun-dried’ tomato which I made by tossing thinly sliced romas with a bit of salt, a bit of Italian herb mix, and a bit of agave…then dehydrating overnight. Yummy! 

Beet carpaccio with horseradish aioli and a zesty chard salad. 

Beet carpaccio with horseradish aioli and a zesty chard salad. 

We’re about to go traveling again so I’m trying to use up all the ingredients in the house. Had a bit of cocoa butter, cocoa powder, and agave left over so I made some extra quick and easy chocolate. Then I put sprinkled goji berries, raisins, and bee pollen all over it cause why the hell not, right? Oh yeah, I used a 10cm x 30cm tray as a mold so it was a pretty big chocolate bar…which is so much better. 

We’re about to go traveling again so I’m trying to use up all the ingredients in the house. Had a bit of cocoa butter, cocoa powder, and agave left over so I made some extra quick and easy chocolate. Then I put sprinkled goji berries, raisins, and bee pollen all over it cause why the hell not, right? Oh yeah, I used a 10cm x 30cm tray as a mold so it was a pretty big chocolate bar…which is so much better. 

Mmm..raw vegan carrot cake. A cake that tastes awesome AND benefits your health. The way food should be, really…

Mmm..raw vegan carrot cake. A cake that tastes awesome AND benefits your health. The way food should be, really…

Turned these guys into some kick ass raw chocolate.

Turned these guys into some kick ass raw chocolate.

Box o’ Pears!

Box o’ Pears!