As I mentioned in the last post, this week’s take-away was basically old-fashioned comfort food. I supposed everyone has their own definition of comfort food, but this meal, with the “meaty” mushrooms, rich pesto, rosemary “mashed potatoes” and marinated greens harkens back to more traditional, meat and potatoes kinds of meals. By making raw, vegan versions of old classics, you get to enjoy the flavours of nostalgia, without the bad health effects. Instead, the raw version is packed with vitamins, minerals and sorts of other healthy goodness.
mushrooms, stems removed
lemon juice (from 1/2 lemon)
splash of tamari
pumkin seed pesto (see below)
Instructions: Mix together lemon juice, olive oil and tamari in a low, flat container. Place mushrooms in the container and toss to coat. Let marinate at least a few hours, preferably overnight.
Once marinated, place mushrooms top side down and stuff with a few teaspoons of pesto.
Pumkin seed pesto
(note: this is a great pesto to make for people who don’t eat nuts)
1/2 cup pumkin seeds, soaked overnight and drained
1/2 cup fresh basil
1 cup fresh spinach
1 clove garlic
pinch of Himalayan salt
olive oil (approx 2 Tbsp)
Instructions: Combine all ingredients in food processor or blender and process until a chunky paste forms. Add olive oil last, processing until combined.
Parsnip mashed potatoes
1 large or 2 small parsnips, peeled
1 clove garlic
handful of macadamia nuts
olive oil (1-2 Tbsp)
water as needed
Himalayan salt and freshly ground pepper to taste
Fresh or dried rosemary to taste
Instructions: Process parsnips in food processor until they reach the size of rice. Add garlic, macadamias, olive oil and process until smooth, adding water as needed until the mixture reaches the consistency of mashed potatoes (this could be a few tablespoons, or as much as 1/4 cup). Season with salt, pepper and rosemary to taste.
This recipe is based on one found here. The filling is basically plums, thinly sliced and mixed with a little bit of agave syrup, lemon juice and cinnamon. The crisp topping is pecan nuts with vanilla, a pinch of Himalayan salt, cinnamon and a date or two, processed until crumbly.
This dessert is light and delicious. It would be great topped with a little cashew (or coconut) whipped cream.