thank you very muchrooms

rishi — Tue, 25 Nov 2008 05:47:50 +0000

Its getting to be that time of year again. The time when family comes together, smiles are exchanged, and food is shared (my favorite part). I have to admit, though, that Thanksgiving food is in my list of Top 10 meals of the year, and its the day I’m most likely to have non-raw food. Something about mashed potatoes and gravy (vegetarian, of course), makes me giddy like a raw-foodist with a plate full of mango. Still, I’d like to offer all of you this dish to try. If you’re as much of a fan of stuffing and mushrooms as I am, you’re sure to love this one. I tried to fit all those wonderful Thanksgiving flavors in, so whoever you make it for it sure to show plenty of gratitude. Hope you like it!

Ingredients

*3/4 cup almond pulp – squeezed dry
*2 tablespoons olive oil
*1 large date
*5 long sprigs rosemary, chopped
*1 tablespoon dried parsely
*1/2 teaspoon salt
*1/2 teaspoon grated ginger
*1/2 apple, grated
*1/2 pomegranate, peeled

*8 button mushrooms

Directions

Well the directions for this one are just too short, so I have to write a little extra so it looks more substantial. I hope you’re ready for this. Gather ingredients. Chop and grate as instructed above. Mix everything besides pomegranate first, then add pomegranate. For a little extra fruity flavor, pop some pomegranate seeds into the mix. Finally, put the stuffing in mushrooms. Serve!!!

Happy Thanksgiving!

–Rishi

malai kofta

rishi — Mon, 17 Nov 2008 16:55:59 +0000

It occurred to me this weekend that even though I’ve been making Indian dishes for the last few recipes, I haven’t made the one thing that Indian food is known for: curry. Actually, I haven’t made a curry since my very first post (curried vegetable wrap), so I figured this week should definitely be a curry week. With my spice cabinet out in full force, I was really feeling the recipe flow on this one. Its got every flavor you could ask for, all joining together to provide one deliciously memorable experience for the taste buds. As always, preparation is less than 20 minutes. I hope you love it as much as I do.

(click for more views and to enlarge)

Ingredients

Curry:

* 2 bananas
* 1 tomato
* 1 tbsp coconut oil
* 1 tsp coriander
* 1 tsp cumin
* 1/2 tsp garam masala
* 2 pinches cinammon
* 1/2 tsp turmeric
* 1/4 tsp salt
* red chili powder (to taste)
* 1 handful cashews
* about 1/2 cup water

Koftas:

* 1 1/2 handfuls walnuts
* 1/2 tsp cumin
* 1/2 tsp coriander
* 1 tsp Nama Shoyu/Bragg’s Liquid Aminos
* 1 large soft date

Directions

Place bananas, tomatoes, and coconut oil into food processor and mix until smooth. Next add spices and cashews. Depending on the thickness of the curry, add water until it reaches the desired consistency. Taste a little and see if you’d like it a little spicier (if so, add equal amounts coriander, cumin, garam masala). To make the koftas, pulse walnuts, cumin, coriander, and nama shoyu in food processor until walnuts are in small pieces. Mash walnut mixture together with dates by hand, then roll the mixture into little balls.

To serve: Places koftas on plate and cover with sauce. For “rice,” use shredded cabbage, and for “naan” use pieces of any leafy lettuce. For salad, use cherry tomatoes or sliced tomatoes.

And remember to eat with your hands to get the full flavor!!!

Please check out 2 new projects we are running focused on LOCAL FOOD:

Follow the ‘local’ movement:

Our home, which we have converted into a suburban farm:

–Rishi

Roshi's Raw Lifestyle » raw lifestyle

thank you very muchrooms

malai kofta