Preparations:
The kids helped out in the kitchen as we awaited the guests.
The kids love to get involved in the food preparations and I find if they help out, they are more inclined to not only taste the final products but actually eat it all and enjoy it! A little dressing is created and carefully poured over a bed of fresh greens while some fruit is chopped for dessert.The Raw Feast:
Entree:
Parsnip and chilli soup with essene bread sticks. (recipe for essene bread sticks to come in following blog) Thanks Jess for this warming creation.
Main Course:
Mixed platter of savoury Pies with side of fresh garden salad.
I made a large batch of empty pie cases and filled each with a mix of fillings to add variety.This is my prefered pie base as it gives a final result similar to regular pastry shells and will stay firm.
Base:
I use an even mix of zucchini and soaked walnuts with enough freshly ground flax seed to bind dough and then press into pie tarts. I left these to dehydrate for 24 hours to ensure they had a crispy, buttery texture. For this recipe I blended the ingredients until smooth to give an even texture and consistancy. These can be handy as they can be 'mass produced' in one morning and then used over a course of a week filling them up with left overs or new creations.
Wild mushroon quiche pie (adapted from- the raw chef)
Filling:
Coat 2 cups of wild mushrooms in a small dash of olive oil and lime juice and salt and leave in the fridge overnight.
Next blend together 1 cup of zuchini with 1/4 cup of water, 1 cup of cashews, 1 tablespoon of brown miso paste, juice of half a lime, 3 tablespoons of nutritional yeast and a pinch of salt.
Add this sauce to the marinated mushrooms and a cup of diced cherry tomatoes and 1 cup of baby spinach leaves.
Pour this mix into the hardened pie cases and dehydrate overnight.
Eggplant, pea and tamarind curry topped with parsnip mash pie (recipe also adapted from the raw chef)
Filling:
First I sprinkled the diced eggplant with some salt to leach the bitterness for an hour. I then rinsed the eggplant and marinated it a dash of lime juice, Nama Shoyu, olive oil and a sprinkle of curry powder overnight in the fridge. I also added a cup of frozen peas to the mix. In the morning I then made a sauce in the blender with 1 red capsicum, 2 garlic bulbs, juice of half a lime, 1 tablespoon of tamarind pulp scraped off the seed, 1/2 cup of fresh coriander, 1 tablespoon of curry powder, 1/2 cup of left over coconut pulp from making coconut milk, 1/4 cup of water and a dash of salt. This was blended until smooth and poured over the marinated eggplant and peas. This mixture was then scooped into the empty hardened pie cases and topped with a parsnip mash.
Parsnip mash:
Blend until whipped 2 fresh parsnips, 1/2 cup of pine nuts, olive oil, garlic and cracked black pepper and salt. I also added a sprinkle of fresh chives.
This pie could be eaten without further dehydrating, but as I was serving them all together, it went in the dehydrator with the others until I was ready.
Cherry tomato and cheese pie.
Filling:
This is a simple pie filling that can be made in moments if you have pre dehydrated pie crusts on hand. Simply dice 2 cups or so of cherry tomatoes and marinate in olive oil, dash of salt and some fresh basil leaves. Pour these into the pie tart and top with dollops of macadamia cheese.
Macadamia cheese:
Blend together 1 cup of macadamias with juice of half a lime, 1 tablespoon of nutritional yeast and a dash of salt.
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| Feasting |
Dessert:
Sweet potato pie with fruit salad
Im not sure what was the exact ingredients in this delicious pie but it did have some surprise ingredients like sweet potato, avocado and banana. Thanks Tash for the contribution.
Its such a pleasure to share beautiful food with beautiful people that nourishes the soul, mind and earth. Thankyou.
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