Archive for Dips, Mixes and Sauces
I’ve always been a fan of pesto but a pesto featuring one of my favorite nuts – oh yeah. I love this flavorful pesto salad that Chef Matthew from Living On The Veg whipped up for us this week. It’s simple but so delicious and perfect for lunch or dinner.
Enjoying raw pistachios in their shell has always been one of my favorite snacks. Cracking them open takes a little effort, but the reward is well worth it. Using them as a substitute for pine nuts can add an interestingly flavorful change to what you call a customary pesto recipe, and help your budget a bit too. Pairing this untraditional pesto with protein rich quinoa, ripe heirloom tomatoes, and fresh spinach leaves is a surefire way to get your taste buds to become your best friends. You can also try this pesto recipe with other dishes, such as pastas, risotto, squash noodles or use it as a spread, topping or even make a salad dressing with it, the possibilities are countless.
~Chef Matthew from Living On The Veg
For the pesto:
- 2 cups packed basil leaves
- 1/2 cup shelled raw pistachios
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp garlic, minced
- 1 tbsp nutritional yeast
- 1 tsp sea salt
- 1/4 tsp fresh black pepper
For the quinoa salad:
- 4 cups cooked quinoa
- 2 cups packed and chopped spinach leaves
- 1 cup finely diced heirloom tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup finely diced orange or yellow bell pepper
- 2 tbsp freshly chopped parsley
- Place all the ingredients for the pesto, except the oil, in a food processor. Start the processor and slowly pour in the oil. The pesto should be creamy but still have a bit of texture to it.
- In a large bowl mix together the quinoa and pesto until evenly coated. Add the remaining ingredients in the bowl and gently toss until mixed.
- Serve immediately or place in the fridge until ready to serve.
Makes 4-6 servings.
Leftover salad can be stored in an airtight container in the fridge for up to 5 days.
You can easily double or triple the pesto recipe and use it in a number of different ways.
Eggplant is one of my favorite items to work with. It’s royal purple beauty is a sight to behold but this glorious fruit’s beauty isn’t just skin deep. It’s good through and through and plays nicely with others lending it’s mellow flavor to whatever it’s paired with like this toasty sandwich topped with Lemon Garlic Aioli. Check out the Eggplant Stacks in the notes section at the bottom of the page for a lighter option.
For the sandwich
- 1 medium/large eggplant, unpeeled and cut into 1/2 inch rounds (approximately 8 pieces)
- 4 portabella mushrooms, stems and gills removed (about the same size around as the eggplant)
- 24 or so grape or cherry tomatoes
- 1/2 cup baby spinach
- 1/4 cup olive oil
- 1 1/2 tsp sea salt, divided
- 1 tsp lemon peel granules *see notes
- 1/2 tsp black pepper, or to taste
- 1/2 tsp garlic granules
- 1/4 tsp onion granules
- 1/4 tsp oregano
- 1/4 tsp marjoram
- 8 slices whole grain bread (gluten free if needed)
For the aioli
- 1/2 cup olive oil
- juice of 1 lemon
- 2 cloves garlic, chopped
- 2 tbsp dijon mustard
- 2 tbsp unsweetened soy milk or other non dairy milk
- 1/2 tsp salt
- Sprinkle 1 tsp salt evenly over the eggplant slices. Place in a colander in the sink or over a bowl and let sit for 1 hour. Rinse and pat dry with paper towels. You can skip this step if necessary but the eggplant is firmer and soaks up less oil when prepared this way.
- In a small bowl mix together the lemon granules, remaining 1/2 tsp salt, pepper, garlic, onion, oregano and marjoram. Set aside.
- Preheat oven to 400 degrees. Brush both sides of the eggplant and mushrooms with oil. Arrange on a single layer on a baking sheet (cover the bottom with foil or parchment paper for easy clean up). Sprinkle evenly with the herb mixture.
- Roast 5 minutes and then add the tomatoes to the baking sheet. Roast an additional 20 minutes or until the eggplant and mushrooms are tender and lightly browned.
- While the vegetables are roasting prepare the aioli.
- In a small food processor ( I use a Magic Bullet style blender) add the lemon juice, garlic, mustard, milk and salt. Process until smooth. Add the oil and process until thickened.
- Toast the bread then spread 4 pieces with a layer of aioli. Arrange 2 eggplant slices and 1 mushroom on each. Add 6 tomatoes and spinach to each and top with remaining bread.
Makes 4 sandwiches.
If you can’t find lemon peel granules you can make your own by peeling off the rind of a lemon (no white pith). Cut into thin strips then lay it on a baking sheet and dry at the lowest setting in your oven or dry in a food dehydrator. Once dry, grind in a spice or coffee mill until finely ground. Store in an airtight container in a cool dry place.
In warmer weather you can prepare this sandwich on the grill for a quick and easy summer time meal. Cooking time will vary.
For a lighter version skip the bread and make Eggplants Stacks. Start with one piece of roasted eggplant then layer on the mushroom (cup side up). Fill the mushroom with roasted tomatoes. Spread on the Lemon Garlic Aioli, add a little spinach and then top with another piece of eggplant. Maybe slide in a piece of roasted red pepper too if you are in the mood!
I love making my own almond butter. Not only is it cheaper than buying it premade but you can make so many yummy varieties. Here’s my current favorite. So simple yet so delicious!
- 2 cups roasted almonds (you can use raw almonds but roasted adds a great flavor)
- 1/4 cup coconut crystals
- 2 tsp ground cinnamon
- 1 tsp sea salt (if using salted almonds you can omit this)
- Place all the ingredients in a food processor and blend until you have a smooth creamy mixture.
Makes 1 cup.
Store almond butter in an airtight container in the fridge for up to 2 weeks.
Can you believe that I spent the first 24 years of my life thinking that I hated avocado?! Crazy, right?! Luckily, one fateful night at dinner I ordered an entree that didn’t mention it contained avocado and I was too hungry to send it back so I buckled down and ate it – and thus began my love of avocado. Living in California there is always an abundance of avocados and I’m always looking for fun new ways to add them to my favorite dishes. I’ve been craving pasta salad lately and the thought of a creamy pesto sauce sounded perfect. This pesto is hands down the tastiest I’ve ever had. I love how the lemon and miso add a salty and slightly tart flavor to the creamy avocado and walnuts. I only wish I had made a double batch because there were no leftovers after my family and I had this for lunch. Don’t say I didn’t warn you!
For the Creamy Lemon Avo Pesto:
- 1/2 cup raw walnuts
- 1 small avocado
- 1-2 cloves garlic, peeled and minced
- large handful of spinach (about a cup)
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp chickpea miso (a sweet white miso would also work well)
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt or to taste
- 1/2 cup extra virgin olive oil
For the Pasta Salad:
- 10-12 ounces pasta of your choice
- 2 cups broccoli florets
- 1/4 cup diced red bell pepper
- 1/3 cup diced red onion
- 2 carrots, chopped or diced
- 2 ounces sliced black olives (optional)
- Prepare the pasta according to the directions on the package.
- While the pasta is cooking add all the ingredients for the pesto sauce, except the olive oil, to a food process or blender. Process for a few seconds until a chunky sauce forms.
- While the machine is still running, slowly add in the olive oil until you have a smooth, creamy sauce.
- Once the pasta is cooked, drain and add to a large bowl. Add the broccoli, pepper, onion, carrots and olives if using. Stir well.
- Pour the pesto sauce over the pasta salad and stir well until throughly mixed. Place the salad in the fridge until chilled and serve immediately.
Makes 4-6 servings.
Leftover salad can be stored in an airtight container in the fridge for up to 5 days. This salad makes for amazing leftovers and is a great dish to have on hand for a quick and healthy lunch.
The pesto sauce is very versatile and can be used as a spread on a piece of toasted bread, a topping for a baked potato or as a veggie dip. It also makes a terrific pizza sauce!
Have you heard the birds singing lately? They always seem to me to sing most joyfully in spring. Well, all that joyful warbling got me thinking about the seeds the birds eat and seeds got me thinking about how I like seeds as much as the birds do. So, here is a little pate I whipped up to celebrate spring. Three healthful seeds combined with bright lemon and ginger and a little herbaceous parsley to add a touch of fresh green the color of new leaves budding out on the trees. It’s no wonder the birds are singing so beautifully with so much goodness and beauty to be thankful for. Enjoy!
- 1 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup hemp seeds
- 1 cup chopped green onions
- 1/3 cup lemon juice
- 1/4 cup roughly chopped parsley
- 1/4 cup diced celery
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- 2 tbsp tahini
- 2 tbsp Nama Shoyu or other soy sauce
- 2 tbsp chickpea miso or other yellow miso
- Soak the sunflower and pumpkin seeds overnight or at least 8 hours. Drain and rinse well. Place in the bowl of a food processor.
- Add the hemp seeds, garlic and ginger. Process until ground, scraping the sides of the bowl as needed.
- Add the remaining ingredients and process until smooth and creamy.
- Spread on your favorite crackers, roll in collard greens, use as a dip for veggies, spread on bread with tomato and lettuce for a delicious sandwich or any way you choose.
Makes about 12 servings. Serving size 1/4 cup.
Store in an airtight container in the refrigerator for up to 5 days.
I adore spring rolls. They are so versatile and you can’t really go wrong when making them. You can add any of your favorite veggies along with rice or noodles and serve with a side of delicious dipping sauce – an easy lunch or dinner. I was playing around a few weeks ago trying to come up with a new dressing recipe and the results ended up being thicker than I wanted. I loved the flavor and realized that it would make a better spread then dressing anyways so I paired it with some crunchy vegetables, wrapped them in a spring roll wrapper and I had one delicious creation. I used the dipping sauce from my Perfect Potsticker Wraps but it would also be great with some Savory Peanut Dipping Sauce.
For the Creamy Ginger Spread:
- 2 green onions, roughly chopped
- 1 shallot, peeled
- 3 tbsp grated ginger
- 1/2 tsp sea salt
- 6 tbsp neutral oil (sunflower or safflower are good choices)
- 1 tbsp fresh lemon juice
- 1 tbsp miso (I used chickpea miso but a sweet white miso would work too)
For the Crunchy Spring Roll:
- several bok choy leaves, dark leafy green part only
- handful snow peas, ends trim and cut into thin strips
- 1/2 an orange bell pepper, cut into thin strips
- 2-3 ounces rice noodles, cooked according to the directions on the package
- 1/2 a cucumber, peeled if desired, seeded and cut into thin strips
- 1 avocado, cut into thin strips, optional
- sprouts of your choice, optional
- mushrooms, optional
- 6-8 spring roll wrappers
- Place all the ingredients for the ginger spread in a blender and process until you have a thick paste. If the mixture is too thick or won’t blend add another tbsp or so of oil or water if desired. Set aside.
- Dip each spring roll wrapper in a bowl of hot water for about 3 seconds. The wrapper should still be somewhat stiff (don’t worry – it will soften as it continues to absorb the water!).
- Lay the wrapper on a smooth work surface and add a generous dab of creamy ginger spread. Evenly distribute the spread along the middle of the wrapper.
- Add a layer of bok choy, snow peas, bell pepper, noodles and cucumber. Top with any of the optional ingredients.
- Take one end of the wrapper and fold it over your ingredients. Gently roll away from you as you tuck the filling toward you.
- Using a sharp knife, cut the spring roll in half and serve with your favorite dipping sauce.
Makes 2-3 servings.
Spring rolls are best when served right away. You can store leftovers in an airtight container in the fridge but be aware that they tend to stick together.
For a truly raw meal try substituting the spring roll wrapper with Pure Wraps – they are made entirely from coconut meat!
In winter I start to crave pasta – mostly spaghetti. There is just something so comforting about sitting down with a hot bowl of pasta and a slice of crusty bread. I love a simple pasta sauce yet I don’t like to skimp on flavor. This sauce is super quick to make and is full of flavor. For those that like a kick to your sauce – add in an extra 1/2 tsp of red pepper flakes. This recipe is proof that simple, wholesome ingredients make the most delicious, flavorful meals!
- 1 red bell pepper, roasted, seeds removed
- 2 roma tomatoes, quartered
- 1 small onion, roughly chopped
- 1/4 cup packed fresh basil
- 2 cloves garlic, peeled
- 1/2 tsp crushed red pepper
- 8 ounce jar oil-packed sun-dried tomatoes
- 1/4 cup red wine vinegar
- 3 tbsp fresh lemon juice
- 1/4 cup olive oil
- 2 tbsp Dijon mustard
- 1 tsp sea salt or to taste
- Cooked pasta (reserve a little cooking water)
- In a blender or food processor add the first 5 ingredients and process until everything is very finely chopped.
- Add in the remaining ingredients and blend until throughly incorporated.
- Transfer to a large skillet and heat over low until simmering. Add cooked pasta and a little reserved cooking water until you have your desired consistency.
- This sauce is also good over rice, roasted vegetables or any other of your favorite grains.
Makes approximately 3 cups of sauce.
Leftover sauce can be stored in an airtight container in the fridge for up to 5 days. You can also freeze individual serving sizes in the freezer for future use.
I have lusted over Nutella for many years and now Jif has gotten in the market with their own version of this creamy dreamy spread and tempted me yet again. You would think that hazelnuts and chocolate would speak for themselves but no……both Nutella and Jif’s first 2 listed ingredients are sugar and oil and Jif sinks even further with other unhealthy and unnecessary ingredients.
I wanted the delicious rich flavor of the toasted hazelnuts to be the star of the show so they are the main ingredient. I’ve also used chocolate cacao powder (a good antioxidant source as well as vitamins and minerals) and mesquite powder (rich in fiber, protein, potassium, iron, zinc, calcium and magnesium) to add a little more sweetness and flavor. What a bonus to get a little extra nutrition in such a sweet delight!
Mmm, I love apples topped with Chocolate Hazelnut Spread. What’s your favorite way to use it?
- 2 cups raw hazelnuts (filberts)
- 1/2 cup non-dairy milk (coconut milk add a nice flavor)
- 1/4 cup chocolate cacao powder
- 1/8 cup mesquite powder
- 1 tbsp raw coconut nectar (add more if you want it a little sweeter)
- 1/4 tsp sea salt
- Preheat oven to 350 degrees. Spread the hazelnuts out on a baking sheet in a single layer. Bake 10 minutes, stir then turn off the oven, leaving the nuts inside to toast another 3-4 minutes. Watch carefully so the nuts don’t burn.
- Transfer the nuts to a dish towel. Fold the towel over the nuts and rub to get the skins off. You probably won’t get all of the skins off but a little left on won’t be a problem.
- Place the nuts and the rest of the ingredients in a high powered blender or food processor. Blend until smooth, tamping down the mixture as needed until you have a smooth consistency.
- Spread on toast, dip pretzels, apple slices, bananas, pears, celery in it, use as a topping on cupcakes or waffles. The possibilities are endless.
Makes approximately 2 cups.
Store the spread in an airtight container in the refrigerator for up to 7 days. You can also freeze in small batches for longer storage.
This time of year has always been one of my favorites. I love the crisp cool mornings, the warm and comforting foods and the beautiful colors that nature displays. It’s no wonder that our first ebook focuses on our favorite recipes from this time of year.
CELEBRATE! is a collection of 50 mouth watering recipes that you’ll be thrilled to have on your holiday dinner table. Along with classics like Cranberry Relish, Herbed Holiday Dressing and Just Like Mom’s Gravy, you’ll also find some new, original recipes like Fall Bruschetta, Wild About Squash Salad and Apple Walnut Lentil Loaf.
We want to help make your holiday meals as yummy and delicious as possible so we’ll be giving away a copy of our new book to 2 lucky winners! We’ll also be throwing in an official Naked Kitchen organic t-shirt, water bottle and apron! You have 3 different ways to enter (or do all 3 to increase your chances of winning!). You can leave us a comment below telling us what your favorite holiday tradition is, you can tweet about the giveaway or you can leave a comment on our Facebook page letting us know what your favorite holiday meal is.
EVERYONE is eligible to enter the giveaway below and the winner will be announced on Monday, November 26th, 2012. Merchandise products however, will only be mailed to those living in the 50 US states.
If you just can’t wait to get your hands on a copy of our ebook you can purchase it right now for only $4.99! You can buy a pdf version from our homepage or Facebook page.
To get you in the holiday mood we thought we’d share this delicious, seasonal donut with you. Moist and fluffy pumpkin spiced donuts with a creamy pumpkin flavored frosting – YUM! The donuts themselves are fantastic with or without the frosting but for those ultimate pumpkin lovers out there we decided to take it up a notch and create this fantastic pumpkin flavored frosting. Along with being delicious on your donuts, this frosting is also perfect for bagels, toast, other baked goods or as a yummy dip. It’s going to be such a yummy holiday season! Enjoy!
For the donuts:
- 1 cup whole wheat pastry flour or brown rice flour
- 1/2 cup coconut crystals (do not substitute with maple syrup, honey or any other liquid sweetener)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp ground ginger
- 1/16 tsp nutmeg
- pinch of cloves
- pinch of allspice
- 1 tsp vanilla powder or vanilla extract
- 1/2 cup non dairy milk
- 1/2 tsp apple cider vinegar
- 1/4 cup cooked pumpkin puree (canned is fine)
- 3 tbsp melted coconut oil
For the frosting:
- 1 cup cashews, soaked for at least 2-3 hours then drained
- 1 cup cooked pumpkin puree (canned is fine)
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp lemon juice
- 1/2 tsp sea salt
- 1/8 tsp cinnamon
- dash of nutmeg
- 1/8 tsp vanilla powder or vanilla extract
- 1 tsp coconut nectar
For the donuts:
- Preheat oven to 350 degrees.
- In a large bowl add in the flour, coconut crystals, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and vanilla powder (if you are using vanilla extract, wait and add it with the wet ingredients). Mix well and set aside.
- Place the milk, vanilla (only if using vanilla extract), vinegar and pumpkin puree in a small saucepan over low heat. Once the mixture is slightly warm add the coconut oil. Stir continuously until the coconut oil is completely melted. Set the mixture aside and let it cool down to room temperature.
- Add the wet ingredients to the dry ingredients and mix together. Do NOT over mix. You should have a light and fluffy batter.
- Lightly spray your donut tin with olive oil. Fill each donut mold with batter about 1/2 to 3/4 full. You should have just enough batter to fill each donut mold of a 6 count tin.
- Bake donuts in the oven for 12 minutes. Remove from the oven and let cool for 1 to 2 minutes.
- Place a sheet of wax paper or parchment on your countertop and turn the donut pan on top of the paper. Gently tap the back of your donut pan and the donuts should pop right out.
- Let the donuts cool completely before adding any toppings. Enjoy plain or top with Creamy Pumpkin Frosting.
For the frosting:
- Place the cashews in a food processor and process 1-2 minutes.
- Add in the remaining ingredients and process until you have a smooth, creamy mixture.
- This frosting be used to frost donuts, cakes or other pastries. Also great in place of cream cheese on bagels and toast.
Makes 6 donuts and 2 cups frosting.
Leftover donuts can be stored at room temperature for up to 24 hours or in the fridge for up to 5 days.
Frosting can be stored in an airtight container in the fridge for up to 1 week.
******GIVEAWAY NOW CLOSED********
Aren’t these beautiful?! I had a version of these a few weeks ago that were made by my very good friend, Chef Matthew Purnell from Living On The Veg. He made these during a raw foods class that he was teaching and they were amazing! The original recipe featured a wrap made of coconut meat that was created by dehydrating it until it was a pliable wrap.
I’ve altered the recipe to fit the ingredients I had on hand and I absolutely loved the results. These are the best potsticker wraps I’ve ever tasted – hands down. The best part is that it is so simple to make! These would be fantastic for a party or get together – just don’t forget to make the dipping sauce! Even though these are not your traditional potsticker, they are a fun variation that is beyond delicious. Enjoy.
For the wraps:
- 6-8 spring roll wraps (also called rice paper wrappers)
- 2 cup raw almonds
- 1/4 cup carrot, minced
- 1/4 cup celery, thinly sliced
- 3 green onions, finely chopped
- 10 mushrooms, diced
- 1/4 cup fresh ginger, minced
- 1/4 cup Nama shoyu, reduced sodium soy sauce or tamari
- 1/4 cup toasted sesame oil
- 2 tbsp fresh lime juice
- 1 red bell pepper, thinly sliced
- 1 ripe avocado, cut into 1/4″ sliced
- 2 cups sprouts of your choice (I used pea sprouts but onion or sunflower would be great too)
For the dipping sauce:
- 1/2 cup Nama shoyu, reduced sodium soy sauce or tamari
- 1/2 cup brown rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, minced
- 1 clove garlic, minced
- 1 green onion, finely sliced
- 1 tbsp coconut nectar
- 1 thai or Serrano chili pepper, finely diced (optional)
For the wraps:
- Place the almonds, carrots, celery, green onion, mushrooms, ginger, soy sauce, sesame oil and lime juice in a food processor and process until you have a ‘meat-like’ consistency. Set aside.
- Fill a large shallow bowl with about 1 inch of slightly warmed water. Place a spring roll wrapper in the center for 3-4 seconds or until the wrapper is pliable.
- Transfer the wrapper to a bamboo mat or damp dish towel (do not place the wrapper directly on your work surface or on a plate – it will stick and you will not be able to roll it properly).
- Place 4-5 tbsp of filling in the center or each wrap. Add in 2-3 slices of each red pepper and avocado plus a side of sprouts.
- Carefully fold one side of the wrap over and continue rolling, tucking in as you go.
For the dipping sauce:
- Place all the ingredients in a small bowl and whisk together until combined. You can also place the ingredients in a blender and pulse once or twice until throughly mixed.
Both the wraps and the dipping sauce can be made ahead of time. The wraps are best when stored separately and assembled right before serving. The filling can be stored in an airtight container in the fridge for up to 3 days. The dipping sauce can be stored in the fridge for up to 5 days – this sauce is also great served over Crispy Fried Rice or as a dipping sauce for our Sesame Rice Balls.
For a completely raw option substitute the spring roll wrapper with a golden coconut wrap. Simply add 5 cups of coconut meat, 1 tsp tumeric and 1 tsp sea salt to a blender and process until smooth. Transfer the mixture to a teflex sheet and use a spatula to spread evenly. Place in a food dehydrator for 8-12 hours or until throughly dried. Cut into desired size with kitchen shears. Refrigerate until needed.