Pickled mustard seeds (aka plant-based caviar) – A wonder condiment, delivering tiny bursts of sour-sweet flavor in each bite, also perfect for garnish.
Ingredients
1 cup yellow mustard seeds
1 cup white wine vinegar or mirin
1 cup water
4 tbsp coconut sugar
2 garlic cloves halved
1 bay leaf
Instructions
1. Rinse the mustard seeds with water through a sieve.
2. Add in a pot and bring to boil for 10 minutes. Then rinse and add the clean water. Repeat the process X6 to remove their bitterness. Total time is 60 minutes to boil them.
3. Meanwhile add all the rest of ingredients in a deep pot. Stir to mix well.
4. Bring to a quick boil, then reduce the heat and simmer for 15 minutes. Make sure the sugar is dissolved.
5. Allow to cool. Then add the boiled and rinsed mustard seeds in the mixture.
Taste it, add 1-2 tbsp vinegar if needed according to your taste.
6. Transfer to a sealable jar or container. Keep in the refrigerator.
Storage: Can be stored in the refrigerator up to 2 months or more. They will continue to absorb liquid while they are refrigerated. To keep them from getting too thick, you can periodically stir more white wine vinegar or mirin into the jar, about 1 tablespoon at a time.
Ingredients
1 batch of fermented raw bread (recipe from our Gourmet Raw)
Ripe avocados sliced
Pickled red onions or fresh onions thinly sliced
Pickled jalapeños chopped
Yellow capsicum thinly sliced
Dehydrated Jerusalem artichoke crumb
Microgreens or desired herbs
Celery pearls
Instructions
1. Slice the raw bread and dehydrate until crispy and fully dried in the dehydrator.
2. Then lay the thinly sliced yellow capsicum.
3. Place the sliced avocados on the top.
4. Sprinkle some Jerusalem artichoke crumb, add the jalapeños and onions. Top with celery pearls.
5. Decorate with desired flowers and micro greens. Serve!
Time: 20 minutes
Serves: 4
Sauted Asparagus
400 g asparagus
1-2 tbsp olive oil or water to saute
1 tbsp grated ginger
2 garlic cloves minced
1 medium onion chopped
Salt and pepper to taste
Fresh parsley to serve
Heat the olive oil if using or water in a large pan over medium high heat.
Add the asparagus (whole or chopped of your choice), minced garlic, ginger, chopped onion and cook for 3-4 minutes or until just tender.
Stir in the salt and pepper. Cook for 1-2 more minutes, stirring constantly.
Sprinkle with parsley, then serve.
For the Pasta
2 lasagna sheets
1 tbsp olive oil
Water as needed
Place the lasagna sheets in boiled water, cook according to package instructions. Once done, strain and transfer to the pan. Drizzle little bit olive oil and toss once.
Harissa Sauce
6 dried chiles
1/2 tsp cumin powder
1 tsp coriander seeds
1/2 tsp caraway seeds
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp sea salt
1 tbsp lemon juice
1 tsp white wine vinegar
1 tsp tomato paste
2-3 tbsp water to thin
Add dried chilies to a small bowl cover with hot water. Once submerged, cover and steam for 10 minutes to rehydrate.
Meantime, add the cumin and coriander seeds to a small pan and toast over medium heat for a few minutes or start to pop. Then transfer to a mortar and pestle, crush into a fine powder.
Then add caraway seeds, minced garlic, smoked paprika, and salt, and mix all together. Next, add lemon juice and vinegar and mix again until get the desired consistency of paste. Transfer paste to food processor and add the tomato paste. Set aside.
Once chiles are rehydrated, drain and remove the stems and seeds, then add to food processor. Add all the rest of the ingredients.
Blend everything until a smooth paste is achieved. Add some water if needed until you get desired consistency.
Transfer the paste into a jar to store in the refrigerator for up to 1 month.
Garnish Elements
Nasturtium Leaves
Fresh dill
Assembly
Divide the sautéed asparagus between plates.
Cut the lasagna in two. Place on the top of sautéed asparagus.
Transfer harissa sauce in a piping bag. Drop some dots leaving some space between.
Fill the spaces with nasturtium leaves. Add fresh dill on the harissa dots.
Serve immediately!
Pickled red onions are the best way to give almost any dish a bright pop of flavour with tangy and sweet twist. Make a big batch to use later, they add an irresistible extra dimension of flavour so you will want to use them in almost everything from salads to tacos, bowls, pizzas, pasta and much more.
Time: 15 minutes
Ingredients
1 large red onion, peeled and very thinly sliced*
3/4 cup apple cider vinegar**
2 tbsp coconut sugar or maple
1/4 cup water
1 teaspoon fine sea salt
Instructions
Thinly slice the onions using a mandolin slicer or a sharp chef knife, then place them in glass jars.
Meanwhile, place the vinegar, water, sweetener, and salt in a small pot on the stovetop, whisk well. Cook on medium heat until the sugar dissolves. This will only take a minute or so.
Let the brine cool slightly for 5-10 minutes, and pour it over the onions in the jar. Allow the jar to cool to room temperature before covering them and transferring them to the fridge.
Your onions will be ready to eat when they are bright pink and tender. This could take anywhere from 1 hour to overnight, depending on the thickness of your onions.
This is a very basic recipe, you can also add a few peppercorns or garlic cloves to the jar along with the onions to make their flavor a little more complex and the slightest hint of heat.
Storage: They will keep for up to a month in an airtight container in the fridge.
*Only use red ones, you won’t achieve this vibrant pink color with any other onions.
** You can try with white vinegar, white wine vinegar, or rice vinegar, too.
Ingredients
1 cup sprouted cannellini beans
1 small onion roughly chopped
1 tbsp fresh parsley chopped
1 small zucchini grated
1 small carrot grated
2 garlic cloves minced
1/2 tsp pink himalayan salt
1 tsp coriander powder
1/4 cup ground sunflower seeds
1 tbsp psyllium husk powder
1 tbsp lemon juice
2 tbsp unroasted tahini
1/2 cup water
Instructions
1.Process all ingredients in a food processor until broken down and mixture holds together.
2. Use 2 tablespoon measure to portion out mixture on to a nonstick sheet.
3. Roll all 14 balls then press to flatten. When you flatten out, they will dry easily.
4. Dehydrate at 42 C for 8 to 10 hours, depending on how dry you like them. The longer you dehydrate, the more crisp the outside will be.
5. Serve with salad, pomegranates and tahini cream or your favorite dip sauce.
Tahini Cream
3/4 cup unroasted tahini
1/4 cup filtered cup water (as needed to thin the consistency)
4 garlic cloves minced
3 tbsp fresh lemon juice
1 tbsp maple syrup
3 tbsp coconut aminos
1 tbsp cold press sesame seed oil
1/2 tsp chili powder
Salt to taste
To make the dressing, place all the ingredients into a high-speed blender and blend until smooth. Pour in a bowl. Serve with your falafel.
Time – 12 hr soaking + 15 min prep.
Serves – 2
Ingredients:
90 g wild black rice ( blackened or wood-parched)
1 cup pomegranate seeds
1 large tomato
1 large red bell pepper
1/4 cup fresh mint leaves
1/4 cup fresh mint leaves
1 cup fresh parsley
1/2 cup fresh dill
1/4 cup green onions Juice of 1 whole lemon Salt and pepper to taste
Instructions:
Place the wild black rice in a pot, cover with water. Let it soak at least 12-14 hours or overnight. Then rinse well. Eating any other rice raw is not recommended. Black rice blooms when soaked overnight, and this is why it can be eaten raw. The hard outer shell of the black rice (also known as the hull) will bloom during overnight soaking. Blooming means the rice softens and the hull breaks open exposing the innards of the rice as if it were cooked. So even though it’s raw, it has the texture of being cooked.
Chop your herbs finely, cut the red bell pepper and tomato into small cubes.
In a large mixing bowl, mix all bloomed rice with the rest of the ingredients together. Give them a good toss. Taste, adjust the salt and pepper.
TIPS – You can also use cooked quinoa or rolled oats in the place of black wild rice, if you prefer.
If you loved this recipe, you might be interested in our GOURMET RAW cookbook.
Serves: 3
Time: 15 minutes
220 g padróns
1 tbsp olive oil or vegetable broth
2-3 garlic cloves halved
A good pinch of Malden salt
Instructions
1. Wash and dry your padrón peppers, leaving them whole.
2. Heat some olive oil in a large pan. (A cast-iron skillet is the best way to blister padróns as it holds heat evenly.)When the oil is hot, add the peppers and halved garlic in a single layer and cook a couple minutes either side until they become slightly shriveled and brown in patches.
3.Keep on a high heat; turning occasionally until their shiny skins are wrinkled and blistered.
4. Once done, remove from the heat. Serve warm with a good pinch of salt.
Fresh cacao fruit packed with iron, magnesium and antioxidants tastes so far away from chocolate you are used to eat in chocolate form. The white cacao fruit pulp surrounding the beans is pretty delicious when blended in smoothies or raw cakes, it has a wonderful complex fruity flavor, sweet and tart, with hints of citrus. But when people make commercial chocolate, they discard the pulp and only use the beans. If you have cacao fruit, you can enjoy the fruit pulp and cacao beans together. Do not waste it!
You can also make cacao juice from the pod, it doesn’t have an intense chocolate taste. It tastes zestier and more floral.
Cacao Fruit Banana Smoothie
Ingredients
6-7 pieces whole cacao (with the white pulp) from the pod
1 cup frozen banans
1/8 tsp cinnamon powder
A pinch of pink himalayan salt
Instructions
1. Place everything in a high speed blender. Blend everything. Consistency should be thick and somewhat hard to blend, use tamper if necessary.
2. Top with raw cacao nibs from the pod, sliced bananas, coconut chips or any toppings you like. Enjoy!
Serves: 6
Time: 15 minutes prep + 20 minutes cooking
Ingredients
1 kg peeled cleaned pumpkin chunks
250 g leeks
1 large red onion
6 garlic cloves
1.5 lt filtered water + more as needed to thin
2 tbsp olive oil or vegetable broth
1 tsp cinnamon powder
1 bay leaf
2 tbsp dried juniper berries
1 tsp yellow or black mustard seeds
1 tsp cayenne
Salt and pepper to taste
Lemon wedges to serve
Sauted kale to serve
Instructions
1. Peel, chop and add the leeks, onion, garlic cloves in a deep pot. Add olive oil or vegetable broth to saute for 2-3 minutes on medium heat.
2. Then add the pumpkin chunks. Continue to saute for another 2-3 minutes.
3. Then add the water, bay leaf, juniper berries, mustard seeds, cayenne, salt and pepper.
4. Cook for 20 minutes or until pumpkins are soften enough.
5. Once done, remove bay leaf from the pot. Transfer mixture in a high speed blender (I use Blendtec Wide-side jar). Add the cinnamon, salt and pepper.
6. Blend on soup mode, until silky smooth. Taste and check the consistency, adjust if needed, add more water or salt.
7. Divide between bowls, serve with sautéed crispy kale and lemon wedges.