Savoury Dishes

Cauliflower Soup

Ingredients

Cauliflower Soup

Approximately half a head of a small cauliflower

1 large tsp of miso

A few drops of lemon juice

A dash of oil (eg olive, hemp, avocado)

Handful of cashews

Water

Courgette, Carrot & Ginger Soup
Courgette, Carrot & Ginger Soup

Kelp powder (optional)

Nutritional yeast (optional)

Method

Cut the cauliflower into pieces, small pieces for a less powerful blender, and put them in the blender.

Add all the other ingredients, finishing with water (enough to create the desired thickness of the soup). For hot soup, the water can be boiled and added when it has come off the boil (any remaining in the kettle could be used to warm up the bowls prior to use). Blend everything until the desired consistency is achieved. Serve immediately.

This recipe can easily be adapted for use with other vegetables.

Optional toppings: a small sprinkle of kelp powder & / a more generous sprinkling of nutritional yeast


Superfood Salad

Superfood Salad

Ingredients

Any choice of dark leafy greens (enough for two servings)

1 small avocado, sliced

1 cup of sprouted seeds eg alfalfa, broccoli, sunflower, clover

1 cup of chopped tomato

1 tbsp of hemp seeds

1 tbsp of nori flakes

1 level tbsp of spirulina (or less if spirulina is a new ingredient)

For the dressing:

1 tbsp of lemon juice

1 tbsp of oil eg hemp, flax, olive

1 tsp garlic crushed

Pinch of sea salt

Method

Combine all the salad ingredients in a large bowl. For the dressing, whisk all the ingredients together, pour over the salad and toss gently.

Adapted from Going Raw by Judita Wignall


Root & Fruit Salad
Root & Fruit Salad

Ingredients

Salad:

1 medium beetroot

2 medium carrots

1 apple

½ C vine fruit (raisins / sultanas)

Handful of coriander leaves

Handful of walnuts / pumpkin seeds

Dash of lime juice

Dressing:

3 tbsp olive oil

1 tbsp apple cider vinegar

Salt & Pepper to taste

 

Method

Grate the root vegetables (either in a food processor or by hand)

Chop the apple into bite size pieces and add to the vegetables and then stir in the lime juice to prevent oxidation

Add the other salad ingredients and mix by hand in a large bowl.

Combine the dressing ingredients and add to the salad.


Salad with lime ginger dressing

Dressing ingredients. Adapted from a recipe by Tanya Maher

4 tbsp extra virgin olive oil

2 tbsp sesame oil

1 – 2 tbsp apple cider vinegar

2.5cm grated ginger root

1 tbsp white miso

1 tbsp coconut blossom nectar

Juice of 1 lime

Himalayan salt to taste

 

Salad Ingredients: (proportions for a medium salad to serve 2 – 3 people)

1 generous handful of rocket 

1 grated carrot

Half a leek thinly sliced

Handful of sprouted beans

Dulse seaweed approx 1 tbsp

Handful of pumpkin seeds

Method

Process the dressing ingredients in a mini blender and set aside. Immerse the dulse in water for a couple of minutes to soften and then remove from the water and slice. Mix all the salad ingredients together, sprinkling the pumpkin seeds on last and finally drizzle with the dressing.


Miso Gravy & Cauliflower Mash

Ingredients for Miso Gravy

1 level tbsp miso

Half tbsp apple cider vinegar

1 clove garlic

Half a small orange peeled and seeded

1 tbsp olive oil

1 tbsp pitted dates

Method

Blend everything together until smooth.

Will keep 4 days in the fridge

This 'mash' is made with a blend of broccoli and cauliflower
This ‘mash’ is made with a blend of broccoli and cauliflower

 

Ingredients for Cauliflower Mash

1 clove garlic

Pinch of black pepper

Pinch of salt

Half a cup of Brazil nuts

1 cup of chopped cauliflower (or broccoli if preferred)

 

Method

Process the garlic and pepper into tiny pieces. Add Brazil nuts and process to a powder and set aside. Next process cauliflower whilst gradually adding the Brazil nut powder back in.

Serve the mash topped with gravy.

Adapted from Ani’s Raw Food Kitchen by Ani Phyo


Chili Courgette Pasta

Ingredients:

1 medium – large courgette spiralized into ‘spaghetti’

Handful of rocket leaves

2 tsp olive oil 

1tsp lemon juice

1 small chili finely diced

Small handful of basil leaves cut into small pieces or chiffonade

2 tbsp capers

Handful of chives chopped into small pieces

Half a Cup of baby tomatoes halved and tossed in olive oil and salt

Method:

Toss all the ingredients together in a large bowl and serve immediately

Recipe from ‘Raw Chef’ Russell James