Sunset Soup

Sunset Soup

Sunset Soup

I originally posted a similar recipe to this one for Sunset Soup on my Bean Vegan blog last year – with this photograph. This recipe is slightly different, using golden beets instead of squash. I think I like it better! Anyway, we had it at suppertime a couple of days ago and we’re planning on having it again soon. Great soup.

SUNSET SOUP

1 orange
1 cup chopped raw carrots
1 cup chopped raw golden beet
3/4 cup raw cranberries (I used frozen)
1 Tbsp grated ginger root
1-1/2 to 2 cups water (This is approximate. Fiddle around until it’s the right consistency for you.)
1 Tbsp white miso
1 Tbsp Braggs aminos/all-purpose seasoning
Freshly ground black pepper to taste
salt (if needed) to taste

Zest the orange, remove the white pith with a sharp knife and discard, slice and chop the orange flesh, removing seeds as you go.
Put all ingredients (including the orange zest, unless you want to reserve a few strands for garnish) into your blender and puree, adding more water if needed to get to the desired consistency.

Garnish if you like with some of the orange zest – and a few dried cranberries are pretty if you forgot to save some of the fresh ones.

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Falafel, Golden Beets & Carrots

Falafel (Raw Version)

Falafel (Raw Version)

This dish came as a surprise to me. I do so enjoy falafel, but I haven’t made it very often for some reason or other. Now going ‘raw’, I figured that would definitely be a dish which would be off the menu. Not so.

Thanks to Kate Wood’s Eat Smart Eat Raw Falafel recipe and my new dehydrator, my husband and I enjoyed falafel with a fresh green salad at lunchtime today.

The recipe required sprouted chickpeas, which I had prepared ahead of time, and some time in the dehydrator (I did them overnight), but otherwise was quick and easy. It used the chickpeas, tahini, a little olive oil, a bunch of cilantro/coriander leaves, a little tamari and lemon juice. The photo above shows them as I brought them out of the dehydrator this morning, and the one below shows my plate. Lovely!

Falafel as part of a salad meal.

Falafel as part of a salad meal.

The recipe made 20 of the little falafel darlings, as promised, and although I clearly have to work a bit on the shaping of them they were otherwise unproblematic in preparation and digestion. Lovely things!

Now yesterday was a pretty quiet day in our kitchen. What we did was have more salads and fruit, and for a change prepared a Golden Beet & Carrot dish to have atop a bed of baby spinach and some strips of Portobello mushrooms. Here’s my plate:

Golden Beet & Carrot Salad

Golden Beet & Carrot Salad

I should add that the dressing for these included ginger, freshly squeezed orange juice, a little vinegar and a very little sesame oil.

(If you’re wondering, I took the photo below to show that not all my breakfast smoothies have to be green. Yesterday I decided to keep it light – bananas and blueberries only. Frankly, I think I prefer my usual version of a breakfast with the green leaves, spirulina and flaxseed meal added, but a change is nice too.)

PinkSmoothie

And did I say I was eating fruit, fruit and more fruit? Believe it!

Already I have something purring away in the dehydrator for tomorrow, so we’ll see how that goes. Back in a little while!

Golden Beet ‘Fries’ With Spinach, Portobello Stacks & Veg Puree

Golden Beet 'Fries' With Spinach

Golden Beet 'Fries' With Spinach

This is a simple dish and a simple variation on a dish I have made earlier with cooked red beets in their own tender greens, but this one is to me nicer and has the virtue of being raw.

GOLDEN BEET FRIES WITH SPINACH

I peeled the golden beets and sliced thinly, then stacked a few at a time and sliced down the stack to produce what are either thick matchsticks or skinny ‘fries’. (With the delicate golden colour of the beets they look more like fries, so that’s what we call them at home.) I then chopped up a couple of handfuls of baby spinach and tossed it with the beets. For the dressing I used a mix of condiments – which should be mixed to your taste.

(NOTE: Not all my condiments are raw as yet, so please substitute your own ingredients accordingly if you prefer.)

The Dressing:

Raw cider vinegar
Small amount Dijon mustard or similar
Plain horseradish (from a jar), to taste
1/2 to 1 tsp Raw agave nectar

Mix just enough of this to lightly coat the beets and the spinach but be carefully not to drown the dish in it.

Pour the dressing onto the vegetables, toss thoroughly and serve at room temperature or chilled.

PortobelloStackSauced4

PORTOBELLO MUSHROOM STACKS WITH VEGETABLE PUREE

I adore portobello mushrooms – and the firm texture is part of that. We had one each as part of our lunch today, topped with brandywine heirloom tomato slices, onion slivers, green zebra heirloom tomato slices, and finally topped with a vegetable puree (see below).

But first I sprinkled a little Braggs Aminos (soy liquid) and lemon juice over them and turned them in the juice to coat on both sides. I left them for a while to take in some of the flavour on the outside – after all, they’re pretty thick mushrooms. It would take a while to marinate thoroughly and we were hungry. Besides, we like them firm 🙂 I did pop them into a very very slightly warmed over to help the process a bit, but not for long.

Slice the tomatoes, onion, etc., and when ready to eat pile them onto the portobellos. Meanwhile, prepare the puree for the top.

For the puree, I mixed a number of vegetables and seasonings together (and please continue to bear in mind that all my seasonings/condiments are not yet raw):

VEGETABLE PUREE

half a small to medium carrot
a chunk of zucchini
chopped Italian flat-leaf parsley
half a celery stalk
a small slice of onion
1 tomato
1/4 cup raw cashews
two or three Tbsp nutritional yeast flakes or to taste
1 or 2 Tbsp flaxseed meal
ground cayenne pepper to taste
lemon juice to taste

– and/or whatever else suits your fancy.

Puree the lot in a blender, adding just enough water to let it blend properly (because you want it thicker rather than thinner) and add to the top of the
vegetables on the portobellos just before serving. Eat immediately.

We declared this to be a keeper!

Dessert? Some lovely fresh strawberries!

Oh we are so very much enjoying eating all this lovely fresh produce. What a lovely time of year it is!