Archive for July, 2009

Veggie Cumin Couscous

July 30, 2009

Veggie Cumin Couscous

In a word: delicious! This Veggie Cumin Couscous was so simple to make. Whole wheat couscous cooked up in a matter of minutes. Meanwhile, I sauteed some garlic, onion and yellow squash over medium-high heat. Seasoned with salt, pepper and lots of cumin. Laid veggies on a bed of couscous topped with fresh cilantro and a dollop of sour cream. Perfect summertime lunch. Would have been nice to squeeze lemon juice over as well.

Veggie Cumin Couscous

Last weekend, my husband and I purchased a variety of vegetables from a local farm including the squash and onion used in this dish. It was so refreshing to pick our produce straight from the farm. HOLY MOLY! The vegetables were gorgeous and huge! I love going to the farm. I remember during the summers growing up I would go with my Nana to pick strawberries, blueberries, string beans, etc. Those are some of my favorite memories. Did I mention we also picked our own blackberries while we were there? I will share more of that soon!

Head out to a Farmer’s Market, and support local food this weekend!
Find one here.

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RAW Coconut Fudge

July 9, 2009

RAW Coconut Fudge

Wanted to share my first attempt at a RAW Dessert. This was probably the easiest thing to whip up, and did not call for any crazy gadgets. (Not that I mind gadgets, but sometimes you just want ease and simplicity.)

Recipe was taken from RAWvolution, and called for raw walnuts, unsweetened shredded coconut, agave nectar and carob powder. That’s it! Unfortunately, I did not have raw walnuts on hand, so I used what I had. I’m trying this new thing where I use the food I have, even if it’s not exactly what the recipe calls for. I know, it revolutionary! j/k

RAW Coconut Fudge

Now, I will say, even though this is a tasty, satisfying treat… it doesn’t take the place of REAL fudge. That’s OK though, I like knowing it’s good for me! The texture may not please everyone, but those who enjoy coconut would probably like it. I’m wondering, also, if my non-RAW walnuts changed the texture and moistness of the recipe. In the book photo, it appeared much wetter than what I ended up with. I added a splash of Thai Coconut Water to help with the texture. Seemed to do the trick!

RAW Fudge

As the book suggested, I froze the mixture on a cookie sheet for about 20-30 minutes to make it a harder consistency that I could slice through. Worked like a charm! I placed the extra pieces of fudge in a freezer container. I’m assuming that is alright and will keep well. We will see!

RAW Coconut Fudge

Angel Hair Zucchini “Pasta”

July 1, 2009

Mock Lemony Creme Pasta

This was super simple to make, super healthy and pretty darn tasty! I would call this Lemony Creme Zucchini Pasta. I adapted a recipe from RAWvolution and made it my own. The recipe was for a RAW “Alfredo” Sauce for your “pasta” noodles, but I didn’t have all the ingredients. I just threw together what I did have and topped it with raw spinach and a dollop of tapenade. It was very refreshing and bright, basically a cold summer pasta salad.

Mock Lemony Creme Pasta

The noodles I made with my new Saladacco Garnishing Machine. I’m so happy I ended up getting it because it really takes veggies to a different level. The zucchini was super easy to get through the machine, and the “noodles” were quite tender but still had a slight crunch. In the book, it was suggested to let the “noodles” sit out at room temperature for a couple hours to improve the texture a bit. I think this did help to feel more like pasta. Don’t you want to eat that bite?!

Angel Hair Zucchini Pasta

Above is the bottom portion of the Saladacco. It’s pretty fun to run these veggies through the machine. Once the “noodles” have all been cut you have to finger through slightly just to break apart. You could also peel the zucchini first, but I like the extra color. Also, I’m sure there are good nutrients in the skin. It’s much thinner and softer than say cucumber skin, so it doesn’t interfere with the texture of the dish.

Angel Hair Zucchini Pasta

All these noodles came from one zucchini! I would say this would feel 2 adults as a main or 4 side servings. The recipe below would probably be enough for the entire bowl of noodles, but I only prepared about a cup of noodles and spooned the sauce over. You may need to adjust if making a large quantity.

Lemony Creme Sauce

1/4 cup raw pine nuts
Juice of one lemon (more or less depending on the flavor you want)
1/4 teaspoon sea salt
1 garlic clove
1/3 cup Thai Coconut Water

*Optional: black pepper, other seasonings. I added a sprinkling of AllSpice, but the original recipe called for Nutmeg, I didn’t have any.

Simply add all ingredients in a blender and blend away. (The sauce will have small chunks of the pine nuts if you are using a common household blender as I was. If using a high speed blender, I would image the sauce will be a little creamier.)

To plate, I piled noodles high, spooned sauce over the noodles. I then topped mine with sliced, raw spinach leaves and a dollop of Roasted Red Pepper Tapenade from Trader Joe’s.

Please share your ideas! I’m sure there are endless possibilities for these noodles. I can’t wait to experiment more!