Retete Si Sfaturi Row

29
Ultimate Sriracha Veggie Burger Face 4 portii Sriracha-chimion Aioli 1/4 ceasca maioneza vegan sau in maioneza 2 linguri Sriracha Chimen 2 lingurite de teren 1 catel de usturoi, tocat Veggie Placinte 1 3/4 cesti fierte fasole neagra, sau 1 (15-oz), clătită și scursă 1 lingura seminte de in 3 linguri de apa 3 linguri ulei de masline extra-virgin 1 cană cuburi ceapa rosie 8 uncii cremini sau butonul ciuperci, tăiate în felii subțiri Coriandru proaspat tocat 2 linguri 2 catei de usturoi, cojit 1/4 ceasca Sriracha 1 lingura Bragg lichide Aminoacizii sau sos de soia scăzut de sodiu 2 lingurite de piper negru proaspat macinat 1 la 1 1/2 cani de pesmet proaspete Chifle de semințe de susan sau 4 role ciabatta Frunze de rucola, pentru servire 1 prăjită ardei roșu, tăiat în fâșii lungi 1 avocado copt Hass, fără sâmburi și tăiate chiar înainte de servire Pentru a face usturoi, combina maioneza vegan, Sriracha, chimen, și usturoi într-un castron mic și se amestecă până când sunt bine combinate. Acoperiti si bagati la frigider până la gata de utilizare.

Transcript of Retete Si Sfaturi Row

Page 1: Retete Si Sfaturi Row

Ultimate Sriracha Veggie Burger Face 4 portii

Sriracha-chimion Aioli

1/4 ceasca maioneza vegan sau in maioneza

2 linguri Sriracha

Chimen 2 lingurite de teren

1 catel de usturoi, tocat

Veggie Placinte

1 3/4 cesti fierte fasole neagra, sau 1 (15-oz), clătită și scursă

1 lingura seminte de in

3 linguri de apa

3 linguri ulei de masline extra-virgin

1 cană cuburi ceapa rosie

8 uncii cremini sau butonul ciuperci, tăiate în felii subțiri

Coriandru proaspat tocat 2 linguri

2 catei de usturoi, cojit

1/4 ceasca Sriracha

1 lingura Bragg lichide Aminoacizii sau sos de soia scăzut de sodiu

2 lingurite de piper negru proaspat macinat

1 la 1 1/2 cani de pesmet proaspete

Chifle de semințe de susan sau 4 role ciabatta

Frunze de rucola, pentru servire

1 prăjită ardei roșu, tăiat în fâșii lungi

1 avocado copt Hass, fără sâmburi și tăiate chiar înainte de servire

Pentru a face usturoi, combina maioneza vegan, Sriracha, chimen, și usturoi într-

un castron mic și se amestecă până când sunt bine combinate. Acoperiti si

bagati la frigider până la gata de utilizare.

Pentru a face chiftele, răspândit fasole clătită și scursă într-un singur strat pe un

prosop de bucatarie curat sau prosoape de hârtie. Acoperiti cu un prosop

suplimentar sau mai multe prosoape de hârtie și se usuca.

Într-un castron mic, se amestecă semințelor de in și apă și se lasa sa stea timp

de câteva minute, până când se formează un gel.

Page 2: Retete Si Sfaturi Row

Se incinge uleiul intr-o mare de fontă sau lipeasca tigaie la foc mediu-

mare. Adauga ceapa si sotati pana se moaie, 5 până la 7 minute.

Adauga ciupercile si sotati pana cand le-au dat de pe umiditate și începe să

maro 5-7 minute,. Eliminați de la căldură și lasa sa se raceasca putin.

Se transferă într-un procesor de alimente și se adaugă fasolea, gel de seminte

de in, coriandru, usturoi, Sriracha, aminoacizii lichide, piper, si 1 ceasca de

pesmet. Puls doar până la combinat, cu unele biți de fasole chunky încă

intacte. Forma amestecul în 4 chiftele si se lasa sa stea timp ce preîncălziți

grătar. Dacă chiftele nu sunt suficient de ferm pentru a menține forma lor,

includerea firimituri de pâine suplimentare cu mâna, apoi formează chiftele din

nou.

Ușor de ulei un gratar sau grill tigaie și de preîncălzire a foc mediu-

mare. Folosind o spatula de metal, transfera ușor chiftele pe grătar. Gatiti până

când se rumeneste bine pe ambele părți, aproximativ 10 minute total, flipping

ușor o dată la jumătatea.Chifle ușor pâine prăjită în ultimul minut sau două de

gătit, dacă se dorește.

A asambla burger, răspândit usturoi pe partea de sus și de jos a fiecărui

bun. Încărcați fiecare cu un pateu, un mic pumn de rucola, și-un sfert de ardei

roșu și avocado.Serviti imediat.

(Gluten: făină de migdale supleant pentru pesmet Folosiți-gluten chifle de

hamburger, sau înveliți burgeri de depasit in frunze mari de iceberg, Boston, sau

Bibb salata verde.).

Raw peanut butter chocolate chip cookie recipePosted in: Raw Cakes, Cookies and Bars

Page 4: Retete Si Sfaturi Row

Amount % Daily

Fat 17 g 23 %

Carbohydrate24 g 7 %

Dietary Fiber6 g 18 %

Source: USDA, The Rawtarian

More Nutrition

Directions1. Place almonds in food processor. Process almost into a fine meal. You are almost making

"flour" out of almonds! Except don't go quite that far - leave a few tiny almond chunks.

2. Add dates to the food processor mixture - process again until well-combined.

3. Add tahini to the the food processor mixture - pulse briefly until the tahini is well-

distributed.

4. Transfer mixture to a large bowl. Add the cacao nibs and stir with a spoon to distribute.

5. Using your hands, form batter into 14 small cookie shapes (or, alternatively, form into

balls).

6. Your cookies are ready immediately! (Store leftovers in the fridge.)

The Rawtarian's ThoughtsYou'll note that there are no actual "peanuts" in these raw peanut butter cookies. This is

because you should not be eating truly raw peanuts. Thus, we're using the tahini for a

peanutty-flavor and the tiny chunks of almonds resemble the tiny chunks of peanut butter in

chunky peanut butter!

Page 5: Retete Si Sfaturi Row

The tahini (aka sesame seed butter) is the critical ingredient that holds this recipe together,

thanks to its oily goodness :) (You can use runny cashew butter or almond butter instead of

the tahini, but it won't quite taste as peanutty.)

I had a difficult time deciding whether to call for 1/3 or 1/2 cup tahini in this recipe. So I'd say

it's somewhere between the two! If your cookies aren't holding together very well, add a little

more tahini, one small spoonful at a time.

Also, a little warning about cacao nibs. So, you love chocolate, right? So you think you

should add more cacao nibs than called for, right? Mmmmno wrong. You see, I love

chocolate as much as the next crazy sweet-toothed raw vegan, but, you see, cacao nibs are

not sweet. So if you add more than called for, you're turning a good cookie into a bitter

cookie, mmkay? You have been warned, my pretties.

If you don't hava cacao nibs, you can use raisins instead for a peanut butter *raisin* cookie.

Not quite as good as chocolate, but it works in a pinch!

Images

Page 6: Retete Si Sfaturi Row

Chocolate Fudge Base2 cups cashews

1/2 cup honey (or maple syrup or agave nectar)

1/3 cup raw cacao powder

1/3 cup lemon juice

1/3 cup coconut oil

2 teaspoons pure vanilla extract

2 tablespoons water

Page 7: Retete Si Sfaturi Row

Cherry Topping2 cups cherries (pitted)

1/2 cup dates

Switch to Metric

Per 83 g (3 oz) suggested serving

Amount % Daily

Calories 252 10 %

Protein 5 g 9 %

Fat 16 g 21 %

Carbohydrate26 g 8 %

Dietary Fiber2.5 g 8 %

Sugars 18 g

Source: The Rawtarian, USDAMore Nutrition

Directions1. Throw all chocolate fudge base ingredients into your high-speed blender and blend,

starting very slowly and then increasing the speed. (You may need to stop and start it a bit if

your blender is getting hung up. If your blades won't move, turn blender off, create an air

pocket down the side with a knife, and then blend again starting on low.) Keep blending until

it's very smooth, like a creamy chocolate fudge with no cashew chunks at all.

2. Pour chocolate fudge mixture into the final pans/molds and place in freezer (to let them

firm up a bit while you are making the cherry topping).

3. To make the cherry topping, throw the cherries and dates into your high-speed blender.

Blend until nice and smooth. 

Page 8: Retete Si Sfaturi Row

4. Hopefully your chocolate fudge base has firmed up a bit in the freezer (15 mins or so?),

now use a spoon and plop the cherry topping onto the chocolate filling and smooth it out with

the back of a spoon.

5. Place recipe back in freezer. Freeze until it reaches the desired (firm) consistency (5 hours

or so!).

6. Store in freezer at all times. To eat, just open the freezer, slice and eat immediately.

The Rawtarian's ThoughtsAlthough this recipe looks fancy, it's actually quite easy. All you need is a blender!

If you don't have cherries, you can use strawberries instead. In these pictures, I

used frozen pitted cherries. Frozen berries will be harder to blend, but will work fine. (Refrain

from using raspberries though, since they have so many little seeds your topping will be

gritty.)

The biggest question mark will be deciding what kind of dish or molds to use. If you don't

have a lot of kitchen gear, you can just get a big brownie pan, cake pan or pie dish and

dump the entire recipe in it (first the chocolate base, then add the cherry topping on top

about 10 minutes later). Then freeze, and slice once frozen like a big cake. Easy!

As you can see in my pics, I made a few different sizes of cherry fudge cakes, from a little

"cake" (using a mini springform pan) to two smaller versions using silicone molds (medium

square molds and tiny round molds). I actually prefer the tiniest "bites", because they're a

nice little snack in a small portion. Also, a tip if you're using silicone molds, just fill them up

and leave them in the freezer in the molds. Then pop them out of the molds just before

eating.

One last note, these will melt really quickly so you must eat them frozen.

Page 9: Retete Si Sfaturi Row

Shortbread Bars2 cups dried, shredded coconut

1/2 cup cashews

1/4 cup maple syrup (or honey or agave nectar)

1/4 teaspoon sea salt

Raspberry Jam1 1/2 cups raspberries

1/2 cup dates

Directions1. Process all white shortbread ingredients in food processor. Process briefly until you get a

crumbly consistency, similar to the white topping in my photos. (Mixture should stick together

when pinched.)

2. Take 3/4 of the white mixture and press it down firmly into your pan/molds. Refrigerate

immediately so the bars can start firming up. (Set remaining 1/4 white mixture aside, to be

used later.)

3. Blend all raspberry jam ingredients together until a smooth, jam-like consistency is

reached.

4. Get your white bars out of the fridge, and smooth the raspberry jam on top of the bars

using the back of a spoon. Place back in refrigerator.

5. Refrigerate bars for at least 1 hour so that the jam can firm up a little bit.

Page 10: Retete Si Sfaturi Row

6. Sprinkle remaining white crumble mixture on top of the bars.

7. Place in freezer for at least 3 hours to firm up.  Your raw raspberry bars are now ready.

 

The Rawtarian's ThoughtsI enjoyed making these raspberry bars for Christmas this year. They add lovely holiday color,

and they are easy to keep in the freezer so you can make them a couple of days in advance.

Bars can be kept in the freezer for up to 1 week.

If using frozen raspberries, you may need to add an optional 1-2 tablespons water to the jam

mixture to help it blend. 

To make the cute little bar shapes seen in my pictures, I used silicone financier molds. (I love

them.) If you don't have molds, you can simply make the bars in a large sheet or pan and cut

them into bars once frozen.

 

Images

Page 11: Retete Si Sfaturi Row

Pumpkin filling1 cup pumpkin (chopped)

1/2 cup dates

1/8 cup water

3 tablespoons maple syrup (or agave nectar or honey)

2 tablespoons coconut oil

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

Page 12: Retete Si Sfaturi Row

Crumble1 cup dried coconut

1 cup pecans (or walnuts)

1/4 cup dates

1/4 teaspoon sea salt

1/4 cup dried cranberries (optional)

Switch to Metric

Per 59 g (2 oz) suggested serving

Amount % Daily

Calories 231 9 %

Protein 3 g 6 %

Fat 19 g 25 %

Carbohydrate15 g 4 %

Dietary Fiber3 g 10 %

Sugars 10 g

Source: USDA, The RawtarianMore Nutrition

Directions1. Place all "pumpkin filling" ingredients into blender and blend until well combined. Set

aside.

2. Re: "crumble," briefly process coconut, nuts and salt until pecans are reduced in size.

Page 13: Retete Si Sfaturi Row

3. Add dates and continue to process until mixture is coarse meal that still looks fluffy. Do not

over-process. (You may still see small dark chunks of dates, but that’s okay.)

4. Optional: Once crumble is done, you can optionally add in your dried cranberries for

additional festive color.

5. Once you are ready to eat, combine as you wish (see pics). Generally, the crumble should

go on TOP because it won't get soggy as quickly.

The Rawtarian's ThoughtsHere's a perfect Halloween, Thanksgiving or Christmas treat that can be whipped up super

quickly. No prep or waiting required!

Some warnings for ya!

Do not combine the fruit with the crumble mixture until you are ready to eat!! Otherwise

everything will get soggy. Avoid assembling the two until *immediately* before eating.

Leftovers should be stored separately - one container for crumble, another container for the

pumpkin mixture. Feel free to make both items and store them in the fridge in advance

though. 

I love cinnamon, I mean, I am BONKERS for cinnamon. But PLEASE listen to my cinnamon

measurement. Stick to the 1/2 teaspoon. Don't over-do it! Thank you.

Images

Page 14: Retete Si Sfaturi Row

Lemon Cheesecake Base2 cups cashews

1/2 cup lemon juice

1/2 cup honey (or maple syrup or agave nectar)

1/3 cup coconut oil

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Cranberry Topping

Page 15: Retete Si Sfaturi Row

2 cups fresh cranberries

1/2 cup dates

Switch to M

Directions1. Throw all lemon cheesecake ingredients into your high-speed blender and blend, starting

very slowly and then increasing the speed. (You may need to stop and start it a bit if your

blender is getting hung up. If your blades won't move, turn blender off, create an air pocket

down the side with a knife, and then blend again starting on low.) Keep blending until it's very

smooth, like a creamy white fudge with no cashew chunks at all.

2. Pour lemon filling mixture into the final pans/molds and place in freezer (to let them firm up

a bit while you are making the cranberry topping).

3. You do NOT need to wash the blender. (It will have some lemon filling leftovers in it, but

that's okay.) Throw the cranberries and dates into your (dirty) high-speed blender. Blend until

nice and smooth. 

4. Hopefully your lemon cheesecake bases has firmed up a bit in the freezer (15 mins or

so?), now use a spoon and plop the cranberry topping onto the lemon filling and smooth it

out with the back of a spoon.

5. Place recipe back in freezer. Freeze until it reaches the desired (firm) consistency (5 hours

or so!).

6. Store in freezer at all times. To eat, just open the freezer, grab what you want and eat

immediately.

Page 16: Retete Si Sfaturi Row

The Rawtarian's ThoughtsAlthough this recipe looks pretty fancy, it's actually quite easy. All you need is a blender, and

although you need to use it twice you don't even have to wash it in between uses so this can

be whipped up very quickly.

The taste of this recipe is majorly tangy, what with the lemon and the cranberries. Little

children might not care for it, but I think it has a gourmet flavor and I absolutely love it.

Now, I've explained everything quite nicely in the directions, so you should be able to follow

along quite well. (If I do say so myself!)

The biggest question mark will be deciding what kind of dish or molds to use. If you don't

have a lot of kitchen gear, you can just get a big brownie pan, cake pan or pie dish and

dump the entire recipe in it (first the lemon filling, then adding the cranberry on top about 10

minutes later). Then freeze, and slice once frozen like a big cake. Easy!

As you can see in my pics, I made a few different sizes of cheesecake "bites", from a little

"cake" (using a mini springform pan) to two smaller versions using silicone molds (medium

square molds and tiny round molds). I actually prefer the tiniest "bites", because they're a

nice little snack in a small portion. Also, a tip if you're using silicone molds, just fill them up

and leave them in the freezer in the molds. Then pop them out of the molds just before

eating.

One last note, these will melt really quickly so you must eat them frozen.

Images

Page 17: Retete Si Sfaturi Row

Ingredients2 cups sesame seeds

1 cup raisins

1/2 cup dried, shredded coconut

1/2 cup flaxseed meal (ground flax seeds)

1/2 cup tahini (a nut butter)

1/4 cup coconut oil

Page 18: Retete Si Sfaturi Row

1/3 cup maple syrup

1 teaspoon pure vanilla extract

3/4 teaspoon sea salt

Switch to Me

Directions1. Place all dry ingredients in a large bowl and stir.

2. Add remaining ingredients and stir gently with a spoon.

3. Press mixture FIRMLY down into a large dish. (I use a large brownie pan.)

4. Cover and freeze for at least 1 hour.

5. Bars should always be kept in the freezer and eaten when chilled.

The Rawtarian's ThoughtsGotta love this no-equipment-required recipe! Just mix in a bowl, press down into a pan and

freeze.

Lately I've been eyeing up some gourmet sesame seed bars at the grocery store and

wanting a similar chewy texture. Well, I've replicated it myself! Nomnomnom.

There are a number of critical ingredients in this recipe. The sesame seeds are important

because they lend that chewy texture, the ground flaxseed (AKA flaxmeal) is important

because it holds the bars together, the tahini (or another nut butter) is important because it

Page 19: Retete Si Sfaturi Row

provides creaminess, and the coconut oil is important because it semi-hardens the bar in the

freezer.

But feel free to substitute different dried fruit for the raisins, and instead of coconut you could

use hempseed hearts or just substitute even more sesame seeds. As for sweeteners, I've

made these with maple syrup, but feel free to substitute with agave nectar or honey.

The only problem with this recipe is that they are so tasty they may spoil your dinner!

Ingredients2 cups dried, shredded coconut

1/2 cup tahini (sesame seed butter)

1/2 cup maple syrup (or agave nectar or honey)

1/2 cup coconut oil (liquid)

1 teaspoon pure vanilla extract (or 1 vanilla bean)

1/2 teaspoon celtic sea salt

Directions1. Add all ingredients into large bowl except the shredded coconut.

2. Stir with spoon until well mixed.

3. Once combined, add shredded coconut. Stir again until well combined.

4.  Drop cookies onto a cookie sheet. Cover and freeze for at least 30 minutes. (Cookies will

harden when cooled.)

5. Store leftover raw vanilla drop cookies in freezer.

The Rawtarian's ThoughtsNo equipment required! Which means less dishes to clean, which is always a good thing!

Page 20: Retete Si Sfaturi Row

Best served cold, straight-out of the freezer because coconut oil will liquify again once warm.

This recipe makes approximately 15 drop cookies. These are super sweet and rich, so just

one after dinner does a lot to satisfy that sugar fix!

Please note: the tahini is definitely the secret ingredient in this recipe. So do not try to

substitute it with anything. (And do NOT use sesame seeds instead of real oily/liquidy tahini!

The texture will be all screwy and not good if you do that. For realz!)

Images

Page 21: Retete Si Sfaturi Row

Cake ingredients:1 cup carrots (roughly chopped)

2 cups walnuts

1 cup raisins

1/2 cup dried shredded coconut

1 tablespoon sunflower seeds

1/8 cup honey, agave nectar or maple syrup

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

1/2 tablespoon water

Icing ingredients:1 cup cashews

2 tablespoons lemon juice

1/8 cup honey, agave nectar or maple syrup

1 teaspoon vanilla extract

1 teaspoon water

Switch to Metric

Rating4

.754.8 / 5   (from   12   ratings)

Preparation Time10 min

Page 22: Retete Si Sfaturi Row

Wait Time2 hours

Total Time2 hours 10 min

Suggested Servings8 servings

Shelf Life4 days in fridge

EquipmentBlenderFood Processor

Nutrition FactsPer 99 g (3 oz) suggested serving

Amount % Daily

Calories 407 17 %

Protein 9 g 16 %

Fat 30 g 39 %

Carbohydrate33 g 10 %

Dietary Fiber5 g 15 %

Sugars 20 g

Source: USDA, The RawtarianMore Nutrition

Page 23: Retete Si Sfaturi Row

Directions1. Place carrots in food processor by themselves. Process them very briefly - just to reduce

them to littler chunks - about the size of pieces of popped popcorn. Leave carrots in food

processor.

2. Now add all cake ingredients into food processor. Process briefly and slowly, stopping to

monitor the process. You want to get the texture seen in the above pictures - you want to be

able to see small chunks of carrots, walnuts, etc. Do not over-process!

3. Press cake down into a cake pan or square baking dish. Alternatively, you can shape the

raw carrot cake mixture into a "cake" shape on a plate using your hands.

4. Place all icing ingredients into a high-speed blender and blend until smooth.

5. Ice cake.

6. Refrigerate this raw carrot cake recipe for at least two hours. The cake and the icing will

both harden up a bit in the fridge.

The Rawtarian's ThoughtsThis raw carrot cake recipe strangely mimics the texture of cooked carrot cake - without the

need for dehydrating. Just throw the ingredients in the food processor, form into a cake

shape, ice with your preferred icing and pop into the fridge.

Depending on how you'd like to use your cake, you can press the cake mixture down into a

cake pan, or you can mold it into a cake shape on a plate using your hands.

This recipe keeps surprisingly well - for 4 days or so. You can make this in advance and it

holds its shape and does not get soggy (provided that you did not overprocess the cake).

This raw carrot cake recipe should always be kept in the fridge.

Page 24: Retete Si Sfaturi Row

No dehydrator required for this recipe! (However, if you want a dehydrated raw carrot cake

recipe for some reason, I do have a completely different dehydrated raw carrot cake

recipe right here.)

That was my 2013 birthday candle. I am now 31! (Oops! I since replaced the birthday candle

picture with new, better pictures from 2014's 32nd birthday cake! It's a tradition in my

household that my husband make this carrot cake recipe for me. He made the cake pictured

above, and I photographed it. :)

Ingredients1 1/2 cups almonds

1/4 cup honey or agave nectar

2 teaspoons pure vanilla extract

1/4 cup coconut oil

1 tablespoon cinnamon

1/4 teaspoon sea salt

1/2 cup raisins - reserve!

Switch to Metric

Page 25: Retete Si Sfaturi Row

Directions1. Place almonds in food processor. Process until very fine - slightly coarser than flour. You

are making almond flour! Will still have a few small chunks, but that's ok.

2. Place "almond flour" into large bowl. Add everything else except raisins. Stir with spoon

until well combined, resembling cookie dough.

3. Add raisins and stir again until will distributed.

4. Place bowl in fridge for one hour. Once refrigerated for one hour, mold into cookie shapes.

Serve immediately.

5. Store leftover cookies in refrigerator. (Cookies are best served right out of fridge,

otherwise they will crumble.)

The Rawtarian's ThoughtsTry these refrigerator cookies with a tall glass of chilled cashew milk. Just like grandma used

to make!

As written, these cookies are super sweet. Ease up on the honey - start with slightly less

than the called-for measurement.

As with many of my recipes, the coconut oil is extremely important for hardening this recipe.

Do not omit.

Images