Recipes and Pics from June Rawluck:
___________________________________________________________
Raw Pasta Alfredo with Vegan Sausage Bits
Sausage (recipe from the Boutenkos):
1 cup pumpkin seeds
1/2 head lettuce
1/2 cup olive oil
5 cloves garlic
1/2 cup onion powder
1 tbsp caraway seeds
1 tbsp dired sage
1/2 bunch fresh basil
Blend all ingredients in food processor, shape into bits or
patties. (This recipe made about twice as much as I put into the dish
I brought. Also, recipe is very sticky - it helps to put the shaped
bits into the dehydrator for an hour or so at 105 degrees to make them
easier to handle.)
Pasta:
2 small zucchini, spiralized or sliced or shredded into
spaghetti-like pieces.
(In hindsight I would have put this in a strainer for twenty
minutes or so, since the liquid from the zucchini watered down my
sauce more than I would have liked!)
Alfredo Sauce (recipe from Jackie Ayala & David Steinberg):
1/2 cup organic stone-crushed olive oil
1 drop each therapeutic grade basil, thyme, and oregano essential oils
water and meat of 1 young Thai coconut
1/3 cup citrus juice blend (I used orange and lime)
1 tbsp Celtic sea salt
2 large cloves garlic w/ skins
1/2 cup macadamia nuts
In glass bowl combine olive oil and essential oils.
In vita-mix blender, combine coconut water and meat, citrus juice
blend, salt and garlic. Blend on "5" until mixture is smooth. Slowly
add macadamia nuts while machine is running and increase speed to "9."
Scrape sides to be sure everything is well blended. Turn speed down
to "7," add olive oil, and continue to blend for another 5 seconds.
(Sauce will be warm from all the blending - be careful with the
vita-mix not to blend too long or sauce will get too hot to be raw!)
Arrange pasta in serving dish, pour alfredo sauce over top, then drop
sausage bits on top of sauce. Enjoy!
_________________________________________________________________
Maggie's Raw Berry Pie
Crust:
Almonds Dates Coconut Lemon Juice
Filling:Cinnamon, black rapberries, red rasspberries, blueberries,
peaches, and a pinch of salt
___________________________________________________________________
Cabbage w/Ginger
Cabbage
Carrot
Bockchoy
avacado
lemon juice
celtic sea salt
grated ginger
ground cumin
cayenne
grapeseed oil
filtered water
_______________________________________________________________________
Simple is Beautiful Desert!
I Quart Blueberries
1 Pint Strawberries
Squeezed Lemon Wedges
Drizzled with honey
and dressed with fresh mint
____________________________________________________________________
Layered cabbage and sprouts
Layer these (as you would a truffle) in a loaf pan:
french lentils sprouted
shredded red cabbage
shredded celery
shredded napa cabbage
more sprouted french lentils
Make cashew sauce--two fists of raw cashews buzzed until it balls
around the blade. Add a generous splash of lime juice, two minced
garlic cloves, some dried chives and mild green chilies. Then add
enough water to make it pourable. Pour over layered loaf pan. Voila!
___________________________________________________________________
Watermelon Gazpacho
6 cups watermelon, seeded and cubed
1 1/4 cups orange juice
1/4 cup olive oil
1 large english cucumbers, peeled, seeded, & diced
1/2 large red peppers, seeded and diced
1/2 medium onion, diced
1 3/4 cloves garlic, minced
1 tablespoon jalapeno chile peppers, diced fine
2 tablespoons balsamic vinegar, or lime juice
1/4 cup cilantro, chopped
1/2 teaspoon salt
1. Process 4 cups of watermelon with orange juice and oil in blender,
food processor, or with hand blender and puree. 2. Transfer to bowl
and mix with remaining ingredients. Blend with hand blender to desired
consistency. Season with salt & pepper to taste.3. Refrigerate until
ready to use.
Jan Bulla-Baker
Bloomington Cooking School
115 N College Ave., Suite 014
Bloomington, IN 47404
___________________________________________________________________
Kale Avocado Salad
2 bunches Kale
2 avocados
2 celery sticks chopped
1/2 cup pine nuts
cup of cherry tomatoes sliced
Dulse
2 tsp sea salt
juice of one lemon
De-stem kale, sprinkle on salt and massage until the kale is tender.
blend avocado and lemon * add water as needed to blend. Mix all
ingredients and enjoy!
___________________________________________________________________
Summer Cucumber Salad
1/4 cup organic olive oil
1/4 cup organic brown rice vinegar
2-3 Tbsp Indiana clover honey (adjust amount to taste)
1/2 organic white onion minced
2 organic cucumbers peeled and thinly sliced
10-12 fresh basil leaves cut into thin stripes
leaves from 2-3 sprigs of fresh oregano removed from stems
1 tsp of thinly sliced shoots of fresh garlic
The herbs were organically grown in a friend's garden, and the cucs
and garlic came from farmer's market.
Begin by mixing the liquid ingredients, add onion, then cucumber, add
herbs and sliced garlic shoots at the end.
May additionally season with sea salt and black pepper to taste.
For additional information or to contact BloomingtonRaw - Andy Reed, L. Ac., Dipl. Ac. NCCAOM, windriveracupuncture(at)gmail.com, 812-320-3557
BloomingtonRaw! Raw and Living Foods Group
BloomingtonRaw! is a local eco-nutrition group that meets to have raw
potlucks (rawlucks) at least once a month. BloomingtonRaw! mission is
to promote consciousness, compassion, and respect for humanity and the
Earth. We promote the connection between diet and personal
consciousness, including environmental impacts of dietary choices. We
promote the health benefits of simple vegan raw and living foods,
inspiration for healthy dietary transition, and respect diversity of
all personal dietary choices and paths. BloomingtonRaw! is open to all
who are curious about or enthusiasts of living foods and the raw vegan
lifestyle, promoting inclusion of local, organic, and wild foods
whenever possible.
BloomingtonRaw is sponsored by Center for Sustainable Living,
www.simplycsl.org
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Tuesday, July 14, 2009
Monday, April 27, 2009
BLOOMINGTON KITCHEN INCUBATOR 2 0 0 9 P i l o t C l i e n t s
I participated in the Luna Festival Sunday in the Showers building and to my delight the BLOOMINGTON KITCHEN INCUBATOR 2 0 0 9 P i l o t C l i e n t s were there giving out samples of their delicious products! They are all a delicious addition to local food products available in Bloomington, Indiana. I will share what information comes my way.
Katherine (Kat) Forgacs founded Kat’s Kitchen to provide South Central Indiana with “Good Food, Gluten-Free.” Kat’s Kitchen will source the best available
organic and/or local ingredients to create gluten-free, dairy-free prepared meals and baked goods at an affordable price. No more frustration over a gluten-free lifestyle! All of Kat’s products will clearly identify the presence of the most common allergens, including soy, nuts, corn, rice, and potato. No gluten or dairy ingredients will be used, and cross-contamination will be diligently avoided.
Kat’s Kitchen evolved out of a need for more freshly-made, gluten-free and dairy-free food choices in Central Indiana. Kat strives to create interesting, unique, and healthy alternatives to allergen-laden foods. Consumers will benefit by increasing their take-home meal options, by avoiding shipping fees and higher prices of non-local gluten-free bakers, and by knowing that they are supporting their local farmers and food producers.
For more information on products or special orders, contact Kat at kforgacs@gmail.com, or visit http://katskitchenglutenfree.blogspot.com for recipes, tips, and more information on life after gluten.
Alex Kroh says, “Bread Spreads was started
to celebrate the special relationship between the grain and legume. Bread Spreads is taking locally grown edamame and fava beans to create two delicious recipes, Edamame
Hummus and Fava Bean Salad.
“What is so special about these two foods, you ask? Just about everything, depending on who wants to know. Want a healthy snack? Both grains and beans are non-processed/
whole foods packed with nutrients that help to lower your cholesterol while being
virtually fat free. Don’t eat meat? The grain and legume combo is important because
complimentary amino acids allow your body to synthesize protein, which can be scarce in a meat free diet. In a recession? Since grains and legumes are widely grown throughout the world in large amounts, they come together to create inexpensive food for people who are on a budget. Enjoy unique, delicious food? Almost every culture has their own version of a grain/legume combination so the pantry of humanity is full of authentically tasty recipes waiting to be enjoyed.” Find out more at http://breadspreads.blogspot.com.
Joy Shayne Laughter, Founder and President
of Spreadable GOOD and a Bloomington
native, developed Mo’ Buttah! as a healthier
peanut butter alternative. Mo’ Buttah! blends whole-food sources of calcium, iron, and minerals with peanut butter and sunflower butter to make spreads
with a lighter texture than other nut butters, perfect for spreading, dipping, and mixing into your own recipes. Peanut and Sunflower offer their ingredients’ familiar robust flavors, while Peanut Spice and Sunflower Spice are exciting taste alternatives for adventurous palates. Sunflower flavors are made without soy products. All Mo’ Buttah! is dairy-free and vegan-friendly. Healthy and delicious
has got to be Mo’ Buttah!
Spreadable GOOD was founded to develop healthful snacks for low-income children
and teens who rely on non-profit programs for regular meals. Profits from sales of Mo’ Buttah! support production of Mo’ Buttah! for this mission.
HOPE’S HOMEMADES by Hope Lukens
will be coming soon to Bloomington. Hope’s products will include homemade cheesecakes, custom desserts, and baked goods including unique cookies, brownies
and “down-home” style cakes and breads - “Baked goods like you would if you could.”
All products will be highest quality, contain no added preservatives and will feature whole and locally-produced ingredients as much as possible. Hope says, “I am a Bloomington resident of 24 years, a graduate of Indiana University with a diverse past and work history including retail, banking, domestic work as a nanny and customer service and sales. I have worked for the past fifteen years to establish a
consistent and secure home for my children.
About the Bloomington Kitchen Incubator
The Bloomington Kitchen Incubator is a non- profit organization supporting farmers and entrepreneurs as they develop new successful food businesses that strengthen and expand the regional food economy. Members can take advantage of a variety of services that include business planning and development, access to a licensed kitchen, food product development, identifying
market opportunities, compliance with legal and health code regulations, office services, appropriate storage and warehousing options. This work is done in a cooperative atmosphere, which allows members to share in best practices, negotiate for bulk discounts and other benefits.
To learn more about the BKI, please contact Bobbi Boos at 812-272-3656 or
bobbiboos@gmail.com, or check out our developing website:
http:www.bloomingtonkitchenincubator.org
Katherine (Kat) Forgacs founded Kat’s Kitchen to provide South Central Indiana with “Good Food, Gluten-Free.” Kat’s Kitchen will source the best available
organic and/or local ingredients to create gluten-free, dairy-free prepared meals and baked goods at an affordable price. No more frustration over a gluten-free lifestyle! All of Kat’s products will clearly identify the presence of the most common allergens, including soy, nuts, corn, rice, and potato. No gluten or dairy ingredients will be used, and cross-contamination will be diligently avoided.
Kat’s Kitchen evolved out of a need for more freshly-made, gluten-free and dairy-free food choices in Central Indiana. Kat strives to create interesting, unique, and healthy alternatives to allergen-laden foods. Consumers will benefit by increasing their take-home meal options, by avoiding shipping fees and higher prices of non-local gluten-free bakers, and by knowing that they are supporting their local farmers and food producers.
For more information on products or special orders, contact Kat at kforgacs@gmail.com, or visit http://katskitchenglutenfree.blogspot.com for recipes, tips, and more information on life after gluten.
Alex Kroh says, “Bread Spreads was started
to celebrate the special relationship between the grain and legume. Bread Spreads is taking locally grown edamame and fava beans to create two delicious recipes, Edamame
Hummus and Fava Bean Salad.
“What is so special about these two foods, you ask? Just about everything, depending on who wants to know. Want a healthy snack? Both grains and beans are non-processed/
whole foods packed with nutrients that help to lower your cholesterol while being
virtually fat free. Don’t eat meat? The grain and legume combo is important because
complimentary amino acids allow your body to synthesize protein, which can be scarce in a meat free diet. In a recession? Since grains and legumes are widely grown throughout the world in large amounts, they come together to create inexpensive food for people who are on a budget. Enjoy unique, delicious food? Almost every culture has their own version of a grain/legume combination so the pantry of humanity is full of authentically tasty recipes waiting to be enjoyed.” Find out more at http://breadspreads.blogspot.com.
Joy Shayne Laughter, Founder and President
of Spreadable GOOD and a Bloomington
native, developed Mo’ Buttah! as a healthier
peanut butter alternative. Mo’ Buttah! blends whole-food sources of calcium, iron, and minerals with peanut butter and sunflower butter to make spreads
with a lighter texture than other nut butters, perfect for spreading, dipping, and mixing into your own recipes. Peanut and Sunflower offer their ingredients’ familiar robust flavors, while Peanut Spice and Sunflower Spice are exciting taste alternatives for adventurous palates. Sunflower flavors are made without soy products. All Mo’ Buttah! is dairy-free and vegan-friendly. Healthy and delicious
has got to be Mo’ Buttah!
Spreadable GOOD was founded to develop healthful snacks for low-income children
and teens who rely on non-profit programs for regular meals. Profits from sales of Mo’ Buttah! support production of Mo’ Buttah! for this mission.
HOPE’S HOMEMADES by Hope Lukens
will be coming soon to Bloomington. Hope’s products will include homemade cheesecakes, custom desserts, and baked goods including unique cookies, brownies
and “down-home” style cakes and breads - “Baked goods like you would if you could.”
All products will be highest quality, contain no added preservatives and will feature whole and locally-produced ingredients as much as possible. Hope says, “I am a Bloomington resident of 24 years, a graduate of Indiana University with a diverse past and work history including retail, banking, domestic work as a nanny and customer service and sales. I have worked for the past fifteen years to establish a
consistent and secure home for my children.
About the Bloomington Kitchen Incubator
The Bloomington Kitchen Incubator is a non- profit organization supporting farmers and entrepreneurs as they develop new successful food businesses that strengthen and expand the regional food economy. Members can take advantage of a variety of services that include business planning and development, access to a licensed kitchen, food product development, identifying
market opportunities, compliance with legal and health code regulations, office services, appropriate storage and warehousing options. This work is done in a cooperative atmosphere, which allows members to share in best practices, negotiate for bulk discounts and other benefits.
To learn more about the BKI, please contact Bobbi Boos at 812-272-3656 or
bobbiboos@gmail.com, or check out our developing website:
http:www.bloomingtonkitchenincubator.org
Subscribe to:
Posts (Atom)