tonight’s menu consisted of dishes you might not necessarily pair flavor-wise, but somehow it all worked. it felt like a tribute meal to my favorite season: autumn.
Usually i have a good plan for what i’m gonna make for raw tuesday, but this weekend got away from me and i didn’t have a thing in mind when I got home from work. i had about an hour to get my house in shape for guests and think of what to make. after staring at my fridge for a while, one idea turned into two, which turned into three. i tend to get carried away ;)
So, i threw together a quick and easy raw Caesar Salad and topped it with some “rawmesan” cheese.
Gary tried a new recipe for raw chilli.
it was slightly warmed, fully of flavor and had a great texture. plus, it was topped with avocado, and everything is better with avocado.
Kaz made a raw beet ravioli with ‘goat cheese’.
it . was . scrumptious .
I think this was one of my favorite dishes Kaz had made. it was one of those “savor every bite” sort of deals. the filling was cashew based, the sauce referenced goat cheese flavors and the beets were so full of flavor. definitely a winner.
like i said earlier, i started with just making a simple salad, but i couldn’t stop there. I have a bunch of carrots in the fridge (read: a 25lb bag i’ve been trying to make a dent in.. by myself… i think i may start to turn orange soon), so i decided to put those to good use.
I started by concocting a carrot-cake cookie ball…
but i still wasn’t done… i decided to take the rest of the “dough” and take it one step further. I divided it in half, got out 2 spring form pans and pressed equal portions in both. i made sure they were flat and even and stuck them in the freezer to set. i whipped up a quick “cream cheese frosting” filling in my magic bullet blender and put it in the fridge for later. after dinner, i took the cake out of their molds, spread the frosting on one half and topped it with the second. For presentation, of course, i needed a garnish. Mint leaf + pumpkin pie spice. done.
not too shabby for a last minute meal!
Raw Carrot Cake Balls*
Ingredients
1 cup raw almonds (best if soaked and/or dehydrated first)
¼ cup walnuts
¼ cup pecans
3 Medjool dates, pitted
1 T raisins
1 teaspoon coconut oil
¼ cup raw dessicated coconut,
2 large carrots, shredded in food processor
1 tablespoon chia, ground
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
pinch of salt
Instructions
• Place all ingredients in a food processor and process until fully combined, but still retaining texture. Taste and adjust accordingly, you might want to add another date or two for more sweetness.
• Using a large spoon or cookie scooper, shape into balls.
• Optional: roll in cinnamon, coconut, or pumpkin pie spice (i did some of each for variety!)
* To make cake, press into springform pan rather than forming balls.
