Stuffed Creminis, Mushroom Soup, Red Cabbage & Apple Salad

Stuffed Cremini Mushrooms

Stuffed Cremini Mushrooms

In an earlier post I showed some wonderful Olive-Stuffed Portobello Mushrooms. Since I was making for only two persons I had, predictably, some of the stuffing left over. Well, it made a nice little snack on flax crackers, using it as a kind of pate, but there was still some left over and it was too good to ignore. Here came my Stuffed Creminis.

I wanted, however, to ring a change on the original stuffing – changing the balance of flavours for, well, for a change. What I did was add quite a bit more carrot and celery, some lemon juice and crushed chilies, and another handful of fresh basil – plus some other spices which I forget for the moment. Blended together with the left-over olive stuffing, this made a delicious stuffing for some smaller mushrooms. Into the dehydrator with them for 3 or 4 hourse, and we had the foundation of yesterday’s lunch.

To accompany that I decided on a Red Cabbage and Apple Salad to use up the last of a head of red cabbage that was weighing heavily on my mind. I shredded the cabbage finely in the food processor along with a big red apple, a tiny bit of onion, a hint of cayenne, some rice vinegar, a little mirin (agave nectar would have worked just as well) and a dash of ground cloves. Just right!

Red Cabbage & Apple Salad

Red Cabbage & Apple Salad

Okay, so it is a blurry photo, but you get the idea 🙂

Before I go I want to mention a mushroom soup I tried for the first time out of Kristen Suzanne’s soup recipe book.

Mushroom Soup

Mushroom Soup

As you see, it was rich and creamy and absolutely wonderful. More about this and other soups another time! But first a peek at two of her recipe books, new on my shelves (well, here on a spare chair in my study!).

Two Recipe Books By Kristen Suzanne

Two Recipe Books By Kristen Suzanne

You’ll be hearing more about these too – especially as I am, some few weeks into this Raw Experiment, delighted with this way of eating. I wouldn’t have believed it, but I find raw foods not only delicious on the palate but also kind to the body. Others had told me I’d be ‘converted’ to raw if I tried it, but I was a skeptic. Not any more. I am not, obviously, one hundred per cent raw. For one thing, many of my herbs, spices and condiments aren’t raw. And we still now and then choose to have from ten to fifteen per cent of a day’s calories in non-raw form. Right now it suits both of us just fine!

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Tomato & Avocado Soup, More Salads, Dehydrator

Tomato Avocado Soup

Tomato Avocado Soup

This Tomato Avocado Soup is more or less a re-run of the one we had three days ago (see here), with a couple or so small changes. Kate Wood’s original recipe did indeed call for the avocado included here  but skipped by me in my first making of the soup. It really does make a big difference – makes it beautifully creamy and absolutely delicious! Also, my husband (whose endeavour it was this time) substituted maple syrup (not raw) for the agave nectar and added a little extra. A couple of tablespoons of Bragg’s raw cider vinegar also went in along with a little more basil than called for and an extra shake of cayenne. This one’s a keeper – just the way we had it today!

The rest of today’s meals were re-runs also: a red cabbage and apple salad with a sprinkle of raisins, heirloom green zebra tomatoes with lemon juice and garam masala, and mushrooms in a spicy cheezy sauce (which I’m busy perfecting and should post exactly one of these days). Here are some quick snaps I took.

CabbageAppleSalad

Mushrooms&Tomatoes

Well that proves it – still eating and enjoying raw! And oh yes we had a bowl of berries for dessert.

Now about that dehydrator I mentioned in the subject line above this post: We decided to take the plunge and get one sooner rather than later, and this Excalibur 2400 arrived yesterday afternoon.

New Excalibur Dehydrator

New Excalibur Dehydrator

It is pictured here with its door removed in order to show the four-tray setup. I have it on the corner of my kitchen table (I have a big table) – and my kitchen mascot has already confirmed acceptance of it by perching on top. (Gotta keep the kitchen gods happy.)

Today was frantic all round, almost busier than yesterday, hence the salads rather than something more adventurous from the dehydrator. We have promised ourselves to experiment with some recipes over the weekend, so stand by for good news or whatever.

And that wraps it up for now, except to confirm that breakfast was, as usual, a smoothie and a little more fruit. Isn’t the fruit wonderful in the northern hemisphere at this time of year!

Miso Ginger Mushrooms, Sesame Beans & Sweet Red Peppers

Miso Ginger Mushrooms

Miso Ginger Mushrooms

Today we thought we’d keep lunch (our main meal each day) simple, but somehow we ended up with four salads rather than the single one we’d planned 🙂 Not a bad thing!

In the photo above is my Miso Ginger Mushroom Salad which is mixed with a little Italian flat-leaf parsley, green onions, lemon zest  and grated ginger. At the last minute (so the mushrooms would stay crisp this time) I added a dressing made of dark miso, tamari (not raw, I know, but bear with me while I make the change to raw, okay?), lemon juice, a little rice vinegar, onion granules, garlic granules, salt and pepper – just enough to moisten the mushrooms without leaving dressing in the bottom of the bowl. Sadly, I didn’t keep track of the exact amounts used here, so will have to do that next time. The effect of the miso on the mushrooms was excellent, as was the fresh taste of lemon. It made a great accompaniment to the rest of the meal, including . . .

Sesame Beans & Sweet Red Pepper

Sesame Beans & Sweet Red Pepper

. . . this Sesame Beans & Sweet Red Pepper dish which turned out very blurry in the photo (sorry!) but was clean and fresh to the taste with a nice nutty under taste because of the sesame. I sliced the skinny green beans in about one-quarter inch pieces, diced some red bell pepper to about the same size and made a dressing to go over the lot. This was rice vinegar, a few drops of sesame oil, tamari , a dash or two of cayenne powder (some like it hot!), onion granules, garlic granules, and a little sea salt, etc.  I topped it with a sprinkle or two of garam masala and a teaspoon of sesame seeds, and the whole had a slightly south-east asian feel to it without upsetting the balance of the rest of the meal.  My husband pronounced it excellent, and I’ll be buying more green beans to perfect this recipe on Tuesday.

To accompany these we had a fresh Spinach Salad with Celery and Apple . . .

Spinach Salad With Celery And Apple

Spinach Salad With Celery And Apple

. . . dressed with just a little vinegar. And we had sliced Tomatoes & Basill to go with it – there are so many tomatoes out there this time of year that we have them at nearly every meal.

Tomatoes & Basil

Tomatoes & Basil

This salad was dressed simply – a little of this and that in the way of salt and pepper, a little crushed dried chilies, lemon juice and basil. The heirloom tomatoes have such wonderful flavour that we are going to feel devastataed when the season ends and we have to make do with ‘ordinary’ tomatoes from far far away.

At the end we more than satisfied, but we had saved a little space for some strawberries and blueberries – a lovely combination with a little cointreau to perk up their flavour.

Yesterday we did a re-run of the previous menu – the Terriyaki Zucchini Noodles and the Spinach and Thyme Soup and agreed, yet again, that Kristen Suzanne’s recipes are exceptional.

Here’s the noodle dish again, which had the red wine she recommends incorporated in the sauce plus the sweet red bell pepper of her recipe. This recipe rocks!

TeriyakiNoodlesPlated

And the previous day we ate the usual salads and marinated mushrooms etc. that I posted last time plus meals of fruit only. It suits us. But we do indeed intend to branch out a little (especially when all this lovely fresh produce isn’t so easily available). Preparing for that, I have ordered a couple of Kristen Suzanne’s books from Amazon.ca. What anticipation!

Tonight? Not quite sure. It’s that time and I think it will be a whole wheat tortilla wrap (not raw of course) with a filling of greens and maybe something else not raw (I still have some soy ham and cheese in the fridge). Baby steps!