Jicama Perogies

This is another recipe from RAWvolution. It's pretty simple and really delicious. It's as easy as slicing jicama very thin on a mandolin slicer and mixing up a batch of cashew cheese in a food processor! A dollop of cheese is placed in the center of a slice, and then another slice of jicama is placed on top. Voila! Raw Perogies!

Jicama is a root vegetable that is used a lot in Mexican and Asian cooking. It has a crisp texture that resembles a raw potato or a pear. It is sweet and starchy, reminiscent of apples or raw green beans. It is usually eaten raw and is often paired with chilis and lime juice. Jicama is high in dietary fiber, potassium, folic acid, B vitamins and vitamin C. It's also low in calories and fat free.

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Sunflower Burger

Summertime's all about burgers and barbecues, right? Well, I thought it was time to give a raw burger a try. The recipe is another one from Ani's Raw Food Kitchen. The burgers are made with sunflower seeds, flax, celery, peppers and onion, and they're dehydrated for about three hours. I served them on Ani's Sunflower Sesame Bread with raw cashew cheddar, lettuce and tomato. They were quite delicious, and Dennis was really happy to try something new and tasty. I think this is probably the perfect summer burger, because it doesn't require turning the oven on or heating up the grill - both of which would overheat me!

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Raw Burritos and Stuffed Peppers

This "burrito" is kind of a mixture of things from different recipes, but it's based on a recipe from Ani's Raw Food Kitchen. I made taco filling from sunflower seeds, sun-dried tomatoes and some spices. I made Ani's salsa, which uses corn, tomatoes, peppers, cilantro and hot peppers. Also on the burrito was raw cashew cheddar. The wrap is supposed to be a cabbage leave, and it's filled with spinach before all of the other goodies are added to it. I wasn't able to get full leaves off of the head of cabbage though, and what I was able to get off was too thick to use as a wrap. (Perhaps I should have bought a different kind of cabbage!) The cabbage leaves did hold up nicely to the fillings and they ended being more like tacos.

As a side, I also made stuffed peppers. The pepper recipe is also from Ani's Raw Food Kitchen, but I used my raw cashew cheddar instead of Ani's cheese. The pepper is topped with chocolate molé sauce. This was a really delicious meal!!

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Raw Sandwich with Coleslaw

Yes, it's another raw sandwich! These are quickly becoming my favorite warm weather meal! The bread is Sunflower Sesame bread from Ani's Raw Kitchen. It's then topped with Sunflower Seed Cheese from RAWvolution and the pesto that was leftover from the stuffed mushrooms I had yesterday. I also added olives, avocado, fresh tomatoes and crispy tomatoes - also left over from yesterday's meal. With the exception of the fresh produce, all of the ingredients used to make this sandwich were leftovers from other meals that I had in my fridge. Preparing raw food can sometimes take a little longer than cooking would, but I like to make things in large batches and store them in my fridge for meals later on. That way prep time over the course of the week evens out!

I served the sandwich with a side of coleslaw. I bought a bag of prepackaged organic coleslaw mix at Whole Foods, and then I made mayonaise from RAWvolution. The mayo is made with cashews, mustard, coconut water, garlic and lemon juice. It was nice and creamy and went well with the coleslaw mix!

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Raw Pizza Italiano

This pizza was inspired by the Pizza Italiano recipe from RAWvolution by Matt Amsden, but the base is Ani Phyo's Sesame Sunflower Bread. There's a layer of sunflower seed cheese, then a layer of raw tomato sauce. The pizza is topped with fresh basil, oregano, chopped red peppers and marinated mushrooms. When I made this, I didn't think two "slices" would fill me, but it did - it was really filling and satisfying. The cheese is rich and delicious, and the tomato sauce is tangy and flavorful. The mushrooms really did taste as if they were marinated and cooked - not raw at all. This was a really great meal, and I now need to make more bread so I can use up the rest of the tomato sauce and cheese I made!

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