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Raw-food recipes

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Published June 2, 2004

Pear-Walnut Pancakes

1 ripe pear

1 cup soaked walnuts (soaked in water at least 6 hours, then drained)

1 cup pine nuts

1/3 cup maple syrup

1/4 cup water

1 teaspoon cinnamon

1/2 teaspoon vanilla

Place the pear, walnuts, pine nuts, maple syrup, water, cinnamon and vanilla in a food processor or food mixer and blend to make a completely smooth batter.

Pour silver-dollar-sized rounds onto solid dehydrator sheets. Dehydrate 6 hours. Flip, then dehydrate another 6 hours.

Serve with maple syrup and fresh fruit.

Makes about 12 pancakes.

Note: Maple syrup is not raw, but it is a natural sweetener acceptable for strict vegans.

Source: "The Raw Food Primer" by Suzanne Ferrara (Council Oak Distribution, $19.95).

Herb Cheese

1 cup Cashew Cheese (recipe follows)

4 teaspoons filtered water

1 teaspoon minced shallot

1/4 teaspoon freshly squeezed lemon juice

1/2 teaspoon large-flake nutritional yeast

1/4 teaspoon Celtic sea salt, or to taste

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh thyme

Combine the Cashew Cheese, water, shallot, lemon juice, yeast and 1/4 teaspoon salt in a bowl and stir until thoroughly mixed. Stir the basil and thyme until evenly distributed.

Taste and adjust with additional salt, if needed. Use immediately or store in a covered container in the refrigerator for up to 3 days.

Makes 1 1/4 cups.

Source: "Raw" by Charlie Trotter and Roxanne Klein.

Cashew Cheese

3 cups raw cashews, soaked for

10 to 12 hours in filtered water and drained

1/4 cup Rejuvelac (see note)

1/2 teaspoon Celtic sea salt

In a high-speed blender or a Champion juicer with the blank plate in place, process the cashews until smooth. Transfer to a bowl and stir in the Rejuvelac and salt, mixing well.

Line a sieve with a double thickness of cheesecloth and place over a bowl. Transfer the mixture to the sieve, drape the cheesecloth over the top and leave in a warm place to ripen for 12 hours.

Remove the cheese from the cloth-lined sieve. Shape the mixture into a round, place in a covered container and refrigerate at least 24 hours or until it firms.

Use immediately or store in an airtight container in the refrigerator for up to 3 days.

Makes 3 cups.

Notes: Rejuvelac can be homemade or bought at health-food stores. Cashew Cheese also can be ordered from www.roxraw.com

Source: ""Raw'' by Charlie Trotter and Roxanne Klein.

Choconot Mousse Pie With Vanilla Cream Frosting

One 10-inch pie crust (recipe for Pecan Graham Cracker Crust follows)

3 ripe bananas

Choconot Mousse Filling:

1 1/4 cups pitted dates

1 1/2 tablespoons nonalcohol vanilla extract

2 to 4 tablespoons maple syrup

1 tablespoon cold-pressed coconut butter or organic extra-virgin olive oil (optional)

3 avocados

2/3 to 3/4 cup raw carob powder

1/4 cup organic cocoa powder (or 4 additional tablespoons raw carob powder)

Vanilla Cream Frosting:

1 cup whole cashews (raw cashew pieces can be used)

4 to 6 soft dates, pitted

1 tablespoon maple syrup or raw honey

1 tablespoon cold-pressed coconut butter or organic extra-virgin olive oil (optional)

1 tablespoon nonalcohol vanilla extract

Garnish:

1 pint strawberries, sliced

2 sprigs fresh mint

To prepare the pie crust: Slice the bananas and layer on the bottom of the pie crust. With moistened fingers, press the banana slices into a firm, solid layer.

To prepare the Choconot Mousse: Soak the dates in 11/2 cups fresh water for 5 to 10 minutes to soften. Drain the water and set aside. In a food processor, blend the dates, vanilla, maple syrup and coconut butter or olive oil (if desired) into a smooth paste.

It may be necessary to add a few tablespoons of date soak water to blend smooth.

Cut the avocados in half. Insert the blade of a chef's knife into the pit. Twist the knife to extract the pits. Scoop the avocados into the food processor with the dates and blend until smooth.

Spoon in 2/3 cup of the carob powder and cocoa powder, and blend until smooth.

For darker Choconot Mousse, add 2 more tablespoons of carob powder or cocoa powder.

Spread the mousse evenly over the banana slices.

To make the Vanilla Cream Frosting: Soak cashews in 1 1/2 cups fresh water for 30 minutes to 1 hour. Drain and rinse. Soak dates in 1/2 cup fresh water until very soft (about 5 to 10 minutes).

Drain water and set aside. In a blender, blend cashews, softened dates, maple syrup or honey, coconut butter or olive oil (if desired), and vanilla.

Add date soak water 2 tablespoons at a time as needed to blend smooth. With a rubber spatula, spread the frosting evenly over the mousse. For garnish, layer sliced strawberries decoratively on the frosting and place a mint leaf or two on each piece.

The pie serves best after it is chilled in the refrigerator for an hour or two. It keeps fresh for several days.

Makes one 10-inch mousse pie.

Source: "Living Cuisine: The Art and Spirit of Raw Foods" by Renee Loux Underkoffler (Avery, $21.95).

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