Book of Yum

You may know that I have a crush on raw foods. After all, barring a few instances of nama shoyu (fresh wheat soy sauce) raw foods are mostly gluten free and almost always vegetarian (depending on who you ask). That’s why avoiding nuts for Baby Yum may be one of the more difficult restrictions, because some of my favorite raw food dishes at restaurants or at home require them. I was at the library the other day and I saw a book by Ani Phyo on the shelves. I couldn’t resist bringing it home, even though I was pretty sure most of the recipes were currently off limits. I enjoyed browsing the tasty recipes, but I was most struck by one dill-sunflower seed spread that could be adapted to fit my current diet. Ani took this nut sauce and mixed it up with grated carrot and nori (i think) and dehydrated it to make un-fish salmon cakes. It sounded yummy! Someday I might go and make that recipe with all three parts including an un-hollandaise sauce. However, this time I was happy to take the idea of using sunflower seeds and dill together in a “nutty” un-cheese sauce and run with it in my own direction. I ended up making a salty, onion dill sauce which i then used on everything I could think of.. including this light and lovely salad. I highly recommend the addition of avocado slices- the creaminess is such a nice contrast to the spread! And on amaranth crepes- it really was divine, even if it abandoned any hope of being a real raw foods recipe. (Yeah yeah, I know, the roasted sunflower seeds already sabotaged the mission- but they taste so good!) Anyway, hope you enjoy this tasty recipe that takes a salad to a whole new level of yumminess… And to think, I once thought I didn’t like salads!

Almost Raw Dill un-cheese Havarti Spread and salad Recipe Sauces & Condiments  Vegetables  American

Ingredients Un-havarti: 1/2 cup raw sunflower seeds 1/2 cup roasted, unsalted sunflower seeds 2 green onions, chopped 1 bunch of small dill, or to taste (reserve 1 tsp or more for dressing) 1/4 to 1/2 cup water salt to taste Salad: your favorite salad greens (I like arugula mixed into a more mild green romaine) 1 carrot (or more, depending on desired serving) peeled and shredded small lemon wedge (optional) Avocado slices, optional (but very nice) Dressing: 1 tbsp. cider vinegar 1 tbsp lemon juice 2 tbsp. olive oil agave nectar to desired sweetness your favorite salt 1 tsp. minced fresh dill Directions Grind sauce ingredients in small food processor or blender, adding water slowly to get the desired consistency. Salt to taste. Assemble salad ingredients. Whisk together dressing ingredients and drizzle on salad. Top with a big dollop of un-havarti sauce and garnish with a lemon wedge. If you want to be really fancy with it, and aren’t wanting an entirely raw foods meal, serve on amaranth flatbread. Heavenly!

Rating:  9 Original Source:  Un-havarti inspired by Ani Phyo’s Sunny Dill Cheese. Ultimately my original creation. Please do not replicate without my permission. Thanks! Recipe ID:  1481 Added:  January 16, 2010 Last Modified:  January 27, 2010

Saturday: party food
french bread, jamaican bbq

Sunday: Fusion Southern Food
Pan fried okra
mashed potatoes
Indian red pinto bean veg chil

Monday: Chinese
Fresh veggie stir fry with basmati rice

Wednesday: Italian
Cafe Gratitude pizza toppings and cashew ricotta on Carol Fensters pizza

Friday: Eastern European
Potato knish in chebe pastry

Dessert: Dairy-free Coconut Pumpkin Pie

This week the gluten-free menu swap is hosted at Celiacs in the House with pumpkin as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

The September Edition of Adopt a gluten-free blogger is open for adoptions! Adopt a gluten-free blogger today!

I was inspired by last week’s ingredient of the week to create this mint quinoa salad that borrows from middle eastern tahini sauce for a dish that even quinoa skeptics will enjoy. I know I certainly gobbled this dish up! It was almost even better the second day after flavors got a chance to fully develop.

Vegan Gluten-free Tahini Fresh Herb Quinoa Salad Recipe Main Course  Salad  Alternative Grains  American

Ingredients 1 cup quinoa 2 cups vegetable broth tahini sauce: 2 tbsp. tahini 1 tbsp. olive oil 3 tbsp. water juice from one lemon 2 tsp. agave nectar 2 green onions, diced freshly ground pepper zest from one lemon 1/4 cup fresh basil leaves 1/4 cup fresh mint leaves 1 large carrot, cut into matchsticks 1 heirloom tomato, sliced, de-seeded and lightly salted, cubed 1/2 sweet red pepper, diced 1/4 avocado, cubed lemon olive oil, to drizzle, optional sesame seeds salt to taste Directions Prepare quinoa according to directions. If you have time, chill. Otherwise salad can be prepared warm. Whisk sauce ingredients together. Combine fresh herbs, zest veggies and fruit and immerse in sauce, folding into the quinoa. drizzle with lemon olive oil if you have it, and sprinkle with sesame seeds and any additional salt. Notes Good the next day as well!

Rating:  9 Original Source:  Completely original creation from my own brain, please do not replicate without permission. Thanks! Recipe ID:  1456 Added:  September 16, 2009 Last Modified:  September 17, 2009