Spring Holiday Recipes
Vegetarian Mock Gefilte Fish, Stuffed Peppers, Cranberry Walnut Salad, Mango/Avocado salad, raisin cookies
If you celebrate Passover, Robin Silberman offers an interesting living foods book for the holiday . This traditional style gefilte fish dish is an interesting idea. Even if you don't celebrate Passover, try it, you'll like it. For the Living Foods for Passover Cookbook or the first Living Foods Passover Haggadah. E-mail Robin at Cockatoo77777@Yahoo.com for more information
By Robin Silberman
Traditional gefilte [pronounced guh-FIL-tuh] fish is a standard part of any Ashkenazi Passover seder. Children of generations past would always watch as their grandmothers would spend the day preparing the four kinds of minced fish and boiling them for hours until all the flavors would blend together. As living fooders, we do not need to sit on the sidelines watching others eat. Here is one contribution that will be welcomed by all vegetarians at the seder table.
½ cup cashews, soaked overnight
½ cup almonds, soaked overnight
½ cup pine nuts, soaked overnight
½ cup green onion, finely minced
½ bunch parsley or fresh dill
¼ cup lemon juice (more or less)
1 clove or more of fresh garlic
1 tablespoon kelp granules or more (this gives the "fishy" and salty flavor)
Run the soaked cashews, almonds, and pine nuts through a Champion juicer using the "solid" (blank attachment. The mixture will come out very thick. [If you don't have a Champion, you can blend these in a food processor.] Put into a bowl and add the lemon juice, the salty liquid, and a small amount of water until it is a wet paté consistency. Mix. Add the minced onions, parsley, and other seasonings. Taste for flavor and "fishiness." Form into balls or patties, and let stand to flavor the paté. Serve on a bed of lettuce with a small amount of freshly grated horseradish on the side. Serves 4 or more, depending on the size of the patties.
Great entree for any holiday meal
Vegetarian Stuffed Peppers Entree
Picture and recipe from the rawfood guru at http://www.rawguru.com/recipe16.html
2 red bell peppers (cut into quarters)
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Filling
1 cup raw sunflower seeds or raw cashews, soaked
1 and half cups cherry tomatoes, sliced in half
1 stick of celery, chopped
1/2 tsp. each of cayenne powder, paprika, basil, and garlic and fresh cilantro
1/2 small red onion (chopped)
2 tbs.fresh lemon juice
1 tbs. olive oil
Sea salt to taste
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Preparation: Put all the filling ingredients into a food processor and process till thick and smooth.
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Assembly: Spoon 2 tbs. of the filling into each pepper half and garnish with cilantro
This salad is outstanding and will be a hit at any dinner; It is my favorite.
Waldorf Cranberry/ Broccoli Slaw
- 1 bag of organic broccoli slaw ( Giant Supermarket Brand)
- 1-2 small apples diced
- 1/4 cup chopped raw walnuts
- 1/3 cup dried cranberries
Dressing:
- 1/2 cup soaked raw cashews (optional)
- 1/4 cup raw honey
- 1/4 cup fresh lemon juice
Blend all ingredients in blender and pour over vegetables ( if you don't have the cashews, just do the honey and lemon juice and a little water)
http://www.welikeitraw.com/rawfood/2006/03/mango_avocado_s.html
Ingredients
- 2 Ripe Mangoes, peeled, pitted and chopped
- 1 Large Avocado, peeled, pitted and chopped
- 1 Tablespoon fresh Lime Juiced
- 2 Teaspoons Olive Oil
- 1 Tablespoon Cilantro Leaves
- 1 Tablespoon Black Sesame Seeds
Instructions:
Hand mix all of the ingredients together and serve.
This mango recipe is from : http://www.welikeitraw.com/rawfood/2006/03/mango_avocado_s.html
End the meal with a simple dessert that is sweet and tasty and simple to make
Raisin cookies ( Raw/ Dairy Free/ Gluten Free)
- 3/4 cup raw walnuts
- 1 cup raisins
- 12 cup dried cranberries
- 1/4 raw carob powder ( health food store)
Mix together in food processor, roll into balls and roll in raw shredded coconut if desired.
