Monday, August 8, 2011
Raw Carrot-Veggie Mush
I think one of the main reasons I get sick of eating raw food is that I quickly fall into a routine. Breakfast goes through cycles, spending a week or so on monkey sandwiches then to raw cereals to fruit salad to smoothies. Lunch is usually a salad consisting of kale, broccoli, carrots, raisins, and either a chopped apple or berries, all tossed with olive oil, sea salt, and lemon juice. Dinner will perhaps be a little more varied, sometimes raw pasta, or raw macaroni and cheez, perhaps raw tacos... but it just gets boring.
I once tried a raw chicken salad recipe and found it so delicious, but, like many raw recipes, it required the nuts/seeds to be soaked. Sure, it makes them easier to digest, but it's so inconvenient!
This recipe was just trying to come up with some type of raw vegan meat-like food without the nuts and seeds. Not very meat-like, but still delicious, this recipe can be tossed with a salad, eaten as a little loaf, or on raw crackers or bread. I complemented it with this broccoli mash recipe, and found, with a few modifications, the cheez sauce for said recipe went very well with the carrot veggie mush. With a handful of spinach and raisins (definitely went well with the raisins!!), this was a great lunch!
Carrot Veggie Pate Loaf serves 2-3
1/2 small yellow onion
3 stalks celery
2/3 C chopped bell peppers (I used red and green)
1 T raw almond butter
Pinch of paprika
Pinch of turmeric
Pinch of cumin
salt and pepper to taste
Toss all the ingredients in the food processor until well combined.
1 T and 1 tsp miso
2 T water
2 T olive oil
2 T nutritional yeast
2 tsp red wine vinegar
Mix the miso with the water, and mix in the remaining ingredients.
This is definitely a recipe I will make again, but for dinner tonight, I might just cook up some pasta and roast some veggies! :)