Vegetarian Taste Fest

East Pasco Seventh-day Adventist Church and Florida Hospital-Zephyrhills present:


The 9th Annual Vegetarian Taste Fest on Sunday, March 18, 2012.  Please call 813-782-2000 to reserve your spot!  $6.00 per person.


Location:


East Pasco Seventh-day Adventist Church
7333 Dairy Rd.
Zephyrhills, FL  33540


3 Sessions:  11:15 am, 12:30 pm, and 1:45 pm

• Sample a variety of delicious vegetarian dishes
• Health presentation included with each session
• Receive a free vegetarian recipe booklet

I will be passing out raw brownie samples, and possibly selling spicy raw kale chips.  Hope to see you there!

Recipes

Spicy-Sweet Gazpacho Soup  

3 tomatoes, chopped
1 tomato, diced
1 cucumber, peeled and chopped
1/4—1/3 cup extra virgin olive oil       
2 tablespoons fresh lime (or lemon) juice
Stevia, to taste
1 teaspoon sea salt
1 teaspoon fresh ginger, peeled and grated
3/4 teaspoon cumin
3/4 teaspoon coriander
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper


Blend well.  


Add 1/4 cup fresh cilantro, and pulse briefly.


Divide these ingredients into 2 serving bowls:


1 tomato, chopped
1/4 cup raw cashews
1/4 cup raisins (or other sweet dried fruit)

Pour the soup on top.  Delicious!

Celery Soup

1 cup fresh celery juice, reserve celery leaves for garnish
1 cup filtered water
1 avocado halved with pit removed
3 tablespoons lime or lemon juice, fresh squeezed
2 tablespoons extra virgin olive oil
4 tablespoons of coconut aminos (optional)
1 tablespoon chopped shallot or red onion
1 tsp of minced garlic
Stevia, to taste
Sea salt and pepper, cayenne to taste, optional

 Run the celery stalks through a juicer. Juice enough celery to yield one measuring cup. Pour the celery juice in a blender. Then add the water, lime juice, extra virgin olive oil, aminos, garlic, shallot, stevia and seasonings. add the avocado last blending lightly. Blend until smooth and creamy. Store in a covered container, and refrigerator an hour or overnight.

 Kale Chips

2-3 large bunches of kale

Cashew “cheeze” sauce (recipe follows)

Remove kale leaves from center stem.  Keep the leaves as large as possible.  Drench in cashew “cheese” sauce and dehydrate at 115 for at least 12 hours or until desired crispiness. 

Cashew “cheeze”

2 Red Bell Peppers, cut into chunks
2 cloves of garlic
Juice of 1-2 limes
Chunk of onion (approximately 2-3 Tablespoons)
1/2 cup nutritional yeast
pepper (can use jalapeno or other spicy pepper)
Celtic or Himalayan salt
3/4-1 cup of raw cashews
Water, as needed (to blend)

Blend until creamy. 

Jalapeno Poppers

Cashew "cheeze"

jalapeno peppers or small sweet peppers

Fill the peppers with "cheeze."

Cucumber Boats

Ingredients:

1 Cucumber (makes 4 boats)

Cut out middle portion of cucumbers - the seeds - in order to fill with filling.  Use seeds for filling, too.

Small lettuce leaves for lining (3 lettuce leaves each boat).

Filling:

3 cloves garlic, finely minced
1 half-dollar sized chunk of ginger, finely minced
Inner portion of cucumber, finely chopped
1/2 avocado, finely chopped.


Mix all in a bowl and place in hollowed-out cucumbers.

Raw Brownies

Everybody loves brownies.  Here's a raw version that tastes even better than the cooked!  

Raw Brownies

1 cup of raw pecans

1 cup of dates (or half dates, half raisins)

5 Tablespoons of raw cacao powder

2 Tablespoons of coconut nectar

4-5 Tablespoons of shredded coconut

1/4 teaspoon of Celtic or Himalayan sea salt

Powdered stevia (optional)

Pulverize the pecans in a food processor. Add dates/raisins and process again.  Add the remaining ingredients and process until well-combined.  Use your hands to press into a small pie pan or brownie dish.  

Raw Chocolate Icing

1 cup dates (or half dates, half raisins)

1/4 cup raw cacao powder

1/4 cup cold-processed coconut oil/butter

3/4 cup of water

Powdered stevia (optional)

Blend extremely well - the icing should be creamy.

Assembly:

Spread the Raw Chocolate Icing on top of the Raw Brownies.  Place whole or chopped pecans on top of the icing.  You may also sprinkle raw cacao nibs on top of the icing, if desired.

Green Smoothies

When I first attempted to make green smoothies, they were anything BUT delicious.  I couldn't figure out what to do to make them better, until I read this wonderful Green Smoothie book, then browsed around online for helpful Websites.  This video has some great tips that will help you make creamy, delicious smoothies.   

If you cannot pay $400+ for a Vitamix blender, there's an alternative - the high performance Omni Blender.  

Uncertain about Raw Foods?

So – you’ve heard about eating raw foods, but aren’t sure where to start. If eating plain zucchini or nibbling on carrots and celery isn’t very appealing to you, rest assured, it’s not appealing to me, either. I’m talking about preparing delicious raw soups, noodle dishes, wraps, cheeses, crackers, smoothies, decadent desserts, including brownies, cheesecake, and cookies, and so much more. Here you will learn how to prepare easy raw food recipes that are also delicious and satisfying. You will also learn about kitchen equipment that will make the job easier and add more texture and variety to your meals.


Raw foods are NOT boring!

Lunch

I make this for lunch sometimes! It is so simple, yet delicious. I made the "cheeze" and mango-salsa for other recipes a few days before, so this was made entirely of leftovers! The remainder of a salad, leftover pepper “cheeze”, tomato – mango salsa, and leftover kelp noodles all went into beautiful purple cabbage leaves. Doesn’t it look good?


Here’s the recipe:


Salad Ingredients:

Spring Mix
Purple onion
Raw sunflower seeds
Red bell pepper
Tomatoes
Avocado


Mix well.


Bell Pepper “Cheeze”

2 Red Bell Peppers, cut into chunks
2 cloves of garlic
Juice of 1-2 limes
Chunk of onion (approximately 2-3 Tablespoons)
1/2 cup nutritional yeast
pepper (can use jalapeno or other spicy pepper)
Celtic or Himalayan salt
3/4-1 cup of raw cashews
Water, as needed (to blend)


Blend the bell peppers first, as they will release liquid to facilitate easier blending without adding much water, then blend all ingredients thoroughly.


Kelp Noodles

Soak in warm water for a few minutes, until soft. Drain.


Tomato–Mango Salsa

1 mango – peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
3 tablespoons lime juice
1 tomato, diced
Stevia (liquid or powder) to taste


Mix together.