Raw Carrot Brazil Nut Soup30 minutes / 2-3 servings
makes 5 cups
Soup3 ½ cups carrot juice, fresh (approx. 3 ½ lbs carrots)
½ cup Brazil nuts, soaked
¼ cup avocado, mashed
1 tablespoon peeled and minced ginger
1 clove garlic
1 tablespoon lemon juice, fresh squeezed
1 tablespoons wheat-free tamari (optional)
2 tablespoons fresh mined Italian parsley
1 teaspoon seeded and diced jalapeno pepper
2 tablespoons thinly sliced green onion
Pinch crushed red pepper flakes
Sea salt, to taste
Black pepper, ground to taste
Raw Creme Fraiche1/2 cup cashews, soaked in a few cups of water for 45 minutes or longer
1/2 cups water
2 teaspoons freshly squeezed lemon juice
Sea salt to taste
1. Prepare the soup by placing all ingredients except parsley, red pepper flakes, salt, pepper and cashews in a blender and blend until smooth. Transfer to a large bowl.
Add the parsley, red pepper flakes, salt and pepper and stir well.
2. Prepare the Creme Fraiche by draining the cashews and rinsing well. Blend with water and lemon juice, transfer to a small bowl and add salt to taste.
3. Serve soup with a dollop of the Creme Fraiche and garnish with colorful grated or chopped veggies.
Serving SuggestionsGarnish with grated carrots, beets, zucchini, jicama or daikon radish. Sprinkle with black sesame seeds. Enjoy cold or at room temperature.
VariationsReplace carrot juice with other veggie juices. Experiment with different nuts, seeds and herbs.
Pecan Crusted Tofu with Golden GravyMakes: 8 small cutlets (serves 4)
Prep Time: 15 minutes
Cook Time: 20 minutes
Tofu Marinade2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon water
2 cloves garlic, pressed or minced
1 14-ounce package extra firm tofu, drained well
Tahini Spread1/4 cup tahini
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
1 teaspoon soy sauce
Coconut Pecan Crust1/2 cup plus 2 tablespoons chopped pecans
3 tablespoons dried shredded coconut
2 tablespoons minced Italian parsley
1/2 teaspoon ground cumin or chile powder, optional
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/8 teaspoon sea salt, or to taste
1. Preheat the oven to 375°F. Place all of the tofu marinade ingredients in a 9 inch by 13 inch casserole dish and stir well. Slice the tofu lengthwise to form 4 cutlets. Slice each cutlet in half diagonally to yield 8 triangle shaped cutlets.
2. Place the cutlets in the casserole dish and allow to sit for 5 minutes, flipping occasionally. Place the casserole dish in the oven and bake for 10 minutes.
3. Meanwhile, combine the tahini spread ingredients in a small bowl and mix well. Depending upon the consistency of the tahini, you may need to add some water to get a smooth consistency.
4. Place all of the crust ingredients in another bowl and stir well.
5. Remove the tofu from the oven. Spread a thin layer of tahini on each cutlet and top with the pecan crust. Return to the oven and bake for an additional 10-15 minutes before serving.
Variations~ Replace the tofu with tempeh or portobello mushrooms.
~ For added flavor, try toasting the pecans and the dried coconut. To do this, place them on separate baking sheets and bake in the 375°F oven until golden brown. The pecans will take approximately 8 minutes, and the coconut will take approximately 3 minutes. Be careful not to overcook.
~ You can replace the pecans with other chopped nuts such as walnuts, pistachios or macadamia nuts.
~ Replace the Italian parsley with other fresh herbs such as basil, dill, or cilantro.
Golden Gravy Makes 4 cups
¼ cup flour
¼ cup + 1 tablespoon safflower oil
1 ½ cups onion, half moon slices
1 cup shiitake mushrooms, sliced
4 teaspoons garlic, minced
2 ½ cups water or veggie stock
¼ cup nutritional yeast
¼ cup wheat-free tamari or soy sauce
1 tablespoon dried or fresh sage, minced
½ teaspoon fresh ground black pepper
sea salt - to taste
1. Create a roux by combining flour and ¼ cup oil in a small bowl and whisking well.
2. Place remaining tablespoon of oil in a sauce pan on medium high heat. Add onion and garlic and cook until onions are translucent, approximately 5 minutes, stirring frequently. Add water, nutritional yeast, tamari, sage and bring to a boil, stirring frequently.
3. Reduce heat to simmer, add roux and stir constantly until sauce thickens. Add salt and pepper to taste.
Serving suggestions~ serve over mashed potatoes (see the Garlic Mashed Potatoes recipe in The 30-Minute Vegan), pasta, rice, tofu or tempeh cutlets.
Variations~ try replacing sage with other fresh minced herbs like parsley, dill or basil.
~ you can also create the roux by cooking the flour and oil over high heat for a few minutes until the flour browns this will impart a rich flavor and darker color to your gravy.
Raw Cranberry RelishMakes 1/2 cup
1/2 cup dried cranberries, soaked for 30 minutes, drained
2 medjool dates, chopped (2 tablespoons)
1/2 teaspoon seeded and diced jalapeno
2 tablespoons freshly squeezed orange juice
1/4 teaspoon orange zest
1/8 teaspoon cinnamon
pinch cardamom or nutmeg
pinch allspice
1. Place all ingredients in a food processor or strong blender and quickly pulse chop. If you do not have a food processor, you can chop the cranberries and combine them with other ingredients in a bowl and mix well.
See also Chris Cringles Cranberry Sauce recipe in
Vegan Fusion World CuisineWild Rice PilafMakes 5 1/2 cups
1 cup wild rice
3 cups water or vegetable stock
3/4 teaspoon sea salt
2 cloves garlic, pressed or minced, optional
1/2 cup thinly sliced celery
1/4 cup thinly sliced green onion
1/4 cup chopped walnuts
2 tablespoons minced Italian Parsley
1 tablespoon minced rosemary
1 tablespoon minced fresh sage
1/4 cup dried cranberries
ground black pepper to taste
1/4 teaspoon crushed red pepper flakes
1. Place the wild rice, water and salt and garlic if using, in a pot and bring to a boil. Cover, reduce heat to simmer and cook until rice kernels are open and just soft and chewy, approximately 45 minutes. Drain well.
2. Add to a large bowl with remaining ingredients and mix well.
Toasted Hazelnut Vinaigrette20 minutes prep
Makes 3 1/2 cups
1 cup water
1 cup hazelnuts
½ cup safflower oil
1 tablespoon maple syrup or agave nectar
1 tablespoon plus 2 teaspoons raw apple cider vinegar
1 tablespoon plus 2 teaspoons wheat-free tamari, or to taste
1 teaspoon freshly squeezed lemon juice
1 small clove garlic, optional
pinch cayenne pepper
sea salt and ground black pepper to taste
1. Preheat oven to 375 degrees. Place hazelnuts on baking sheet and bake for 10 minutes. Allow to cool. Remove as much of the skin as possible.
2. Place all ingredients in a blender and blend until smooth.
Holiday NogRecipe courtesy of
The 30-Minute VeganThis recipe makes this yummy sweet beverage available to you at all times, not just the holidays. And no one gets freaked out about drinking eggs! For the creamiest nog, use the Silk creamer.
Makes 1 quart
1 quart Silk creamer or vanilla soy milk
¼ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon cinnamon powder
1 teaspoon nutmeg
½ teaspoon almond extract
2 tablespoons arrowroot powder
4 tablespoons cold water
1. Heat the soy creamer in a pot over medium heat. When it approaches boiling, reduce the heat to simmer. Whisk in all of the ingredients except the arrowroot and water.
2. Whisk the arrowroot and water together in a small bowl or measuring cup, and add to the pot.
3. Whisk until the liquid thickens, approximately 5 minutes. Pour into glasses. Sprinkle with cinnamon before serving. Happy Holiday!
VariationFor those wishing for a thinner nog, use only 1 tablespoon of arrowroot dissolved in 2 tablespoons of cold water.
Mark Reinfeld
