Category: Raw savouries


First of all – all credit to the name goes to Samuel Lee, my comi at bhuti.

It has again been a massively long and tiring week, and once cancelled pop up dinner was rescheduled for the last day of June, Thursday the 30th. My initial plans to go with a specific cuisine did not happen as I decided to go with something simple for me to prep, but good, and thus thought that as raw lasagna had been a winner at my last pop up dinner, people should have the chance to also try the raw pizza. As I had another event to do canapes for the same evening, it was non-stop indeed until it was 7.30pm – the estimated time for commencing the dinner service.

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There were very few people present, but most had booked days in advance, and only an addition of two came on the day making my life easier. Also everyone was able to have a chat with all the people present. Welcoming nibbles included battered vegetables, raw courgette hummus, and a beetroot-carrot-orange-lemon-ginger juice.

The first course was courgette rolls, two kinds, both filled with pesto, one with a cherry tomato, the other with carrot, pepper and sprouts. Pesto really works so well with courgette, it is a match made in heaven. And a little canape of candy and purple beetroot layered with cranberry cheese sauce and topped with sprouts. And SUMAC! I love sumac.

The second course was the raw pizza. I made a tomato-oregano raw base with base ingredients such as carrots, red onion, sunflower seeds and flax. The toppings included hand-pitted olives, sweetcorn, red peppers, walnut mince (tamari, agave, smoked paprika flavoured), crispy aubergine (marinated in tamari, EVO, lemon juice, paprika, cumin, chilli -> dehydrated), layered on top of sundried tomato marinara sauce, and topped with basic cashew cheese sauce and some oregano and sprouts. This is way more filling than one might perceive from its looks.

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Third course was a selection of desserts. I did a coconut-carob-chocolate tarts, essentially coconut butter with some coconut milk (from the canned coconut) and some coconut sugar for the base, a slice of banana, and topped with carob chocolate – coconut oil, maple syrup, and carob powder. I got this pack of carob at work which was of such a superior quality I digged the flavour so much I could not stop myself from making the carob chocolate. And also carob truffles. They are also the ‘bhuti balls’ at the time, truffles the tea room sells at all times with changing the recipe with each batch, this time containing sunflower seeds, coconut, cashews, carob, hemp seeds, hemp protein, and dates. I think this is the exhaustive list of ingredients… And the last pieces were fruit roll-ups. The rolls were something in between fruit leather and raw wraps, basically a fruit smoothie with very little of flax blended in, as it looked too liquidy for my liking, and then dehydrated. For the filling I did coconut cream (tinned coconut milk with agave and vanilla) and sliced strawberries. After it had stayed in the fridge for an hour, the ‘leather’ soaked in some of the moisture and yum with the intertwined and infused flavours! And then topped it with a chocolate swirl and edible flowers.

Fourth course, and may I add – respect for the guests to have made it so far – was cultured cream cheese – basic cashew cheese recipe with added probiotics, left to culture for a day in a warm place. I separated the yield in half and chopped a heck of a lot of chives and parsley in one. It was served with raw bread, which was a mixture of carrots, courgette, spinach, onion, sunflower seeds, pumpkin seeds and flax, and herbs/spices. All this accompanied by a handful of grapes and pineapple.

Similar to last time, I decided to serve a hot drink to top it off, this time our Golden Elixir from the menu, which is essentially a spiced turmeric drink including cinnamon, black pepper, nutmeg and cardamom. Together with that I had a spur-of-the-moment idea and did some chocolate covered strawberries to put the cherry on top of the evening.

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From the feedback received, everyone seemed to enjoy all parts of the dinner, and it quite likely beat the option of fish and chips. I think the only part I still need to master is the amounts, for four courses, be as small as the nibbles are, is still rather filling. Me and Andrea, the newest chef addition at bhuti helping me out that evening, had a pizza for our dinner, and only that filled us up to the brim. Thank god for take-away options!

All in all, my ride at bhuti has been an educative one. I do not think I would have had the chance to start as a head chef so soon had it not been for a new startup such as this. And thanks to the steep learning curve I now can value my time and area of expertise much more, and am content with moving on from there to new challenges, and new chance to help up another start-up, this time just around the corner from where I am currently based. I would not have survived as long as I did without my dearest kitchen crew, and all the other colleagues who have lent me a shoulder to cry on and reasons to laugh until my eyes water.

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Kitchen’s angels. My kitchen team of Andrea, Sam, myself, and Junko there in our minds.

Thank you bhuti for offering me all the chances I had to improve myself and the business; and welcome to Rawligion, my new head chef challenge in the raw vegan world.

PS, last chance to catch me at bhuti next week Mon-Fri! After that you will find me on 3 Tottenham Street!

Gracefully yours,

Eli xx

Howdy-ho folk,

This time I thought, inspired by a very delicious weekend, I’d share this incredibly easy idea of making your own veggie burgers.

When I think of veggie burgers, I think mostly of bean-burgers, but they can be made literally with just vegetables. The later takes more preparation time and effort, but the taste is absolutely amazing. So, I’m gonna share three basic recipes/ideas of what I’ve done here.

1. Bean burgers

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In essence the easiest.

You’ll need:

1 can of cooked beans of your own choice (kidney, chickpeas, mixed can, etc)
Herbs/spices
Some veggies (optional) – carrot, onion, celery
Wholegrain flour/wheatgerm/breadcrumbs/buckwheat flour – something dry to bind it all

On the second and third photo we used:
2 cans of chickpeas
1 can of mixed beans in chilli sauce
1 bunch of each – coriander, parsley, chives
~100g wheatgerm
pinch of salt

Process the beans with the herbs/spices, mix in the dry binder – wheatgerm in this case. The batter turned out rather soft, but still possible to form patties with hands and then baked in the oven – turned around after 10-15 minutes, so the water evaporates to an extent and afterwards it stuck together quite well to have it in between the whole burger – bun, tomato, cucumber, gherkin, lettuce, vegan cheese and ketchup. Or, just have it as it is with some nice sauce like hummus or sweet&sour sauce or ketchup or cashew cheese sauce, like I had with the burgers on the first photo.
YUM! If I may say 🙂

2. Seitan burgers

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These are fairly easy to make, it’s just a wee bit of a game to make the seitan. But it’s enjoyable if you like to get your hands dirty.

You’ll need – white flour, salt, and any spices you’d like, I’d strongly suggest soy sauce amongst else.

To make seitan, mix about 3 cups of flour with a pinch of salt. Now comes the wee bit tricky part. You have to mix in just enough water to get it all bound, and not have it sticking to your hands, total should be around 1 cup of water, nae more. It should be pretty thick ball by the end of it. Then cover it with cling film and leave in the fridge for at least 30 minutes.
And now comes the fun part. Once it’s nice and set, you have to start washing it. Now you will need to use cold water so I suggest putting a pair of gloves on to protect your hands from mild hypothermia.
Take the seitan ball, a bigger bowl, put it in there and fill the bowl with cold water. I prefer to do it in the sink so I don’t have to be careful for spillages. And what you do is just play with it. Squeeze it, rip it, what you’re trying to do, it wash away most of it, so there’s only the gluten there left pretty much. Replace the water once it’s pretty full of the flour and not very transparent any more. I change it usually 3 times, and by the end of it, the seitan has reduced significantly. Then I have the tap running slowly and I try to get the last bits and blobs out, until the water runs clean. Now try and drain it as thoroughly as you can, use all the muscles you have in your arms and get it as dry as possible. Then, it’s is ready! Well, in this stage. What it should look like is something like this – except the colour

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On the photo I tried to put spices in the seitan in stage 1 and it pretty much ended up just colouring it without having any flavour, so I don’t suggest wasting spices then, keep them for later.
Now that you have this wee ball of gluten (pretty much), it’s time to put the kettle on and boil some water. To restore some of the lost volume of the seitan, it’s best to boil it. But first you have to decide what shapes you want it to be in. I often make it into a sausage shape and then slice it, so that the pieces would look like burgers in the end. Do take into account that the size will just about double when you boil it.
So, cut up the shapes you want and drop them one by one in boiling water. You can mix them if you want, to make sure they’re not stuck to each other or the bottom of the pot, but if you dropped them in separately, it shouldn’t be much to worry about. They are ready when they rise to the top of the water. Take them out and try to drain any excessive water still on them. Now finally comes the part when you get to spice things up.
You can fry them, bake them or do whatever you want with them now. I have usually fried them in some oil, and put plenty of spices on top – pepper, cumin, chilli, garlic, paprika, but to top it all, when it’s nice and crispy from both sides – add some soy sauce. Now steam will rise and the pan will not appreciate it much, but it sure gives a good colour to the seitan and SUCH a nice flavour. The texture is quite chicken-like if I ever remembered one correctly. And it works brilliantly in a ‘hamburger’. 🙂

3. Veggie burgers

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I love these burgers, but I rarely make them as it just takes a bit too long. A food processor is a VERY valuable tool here.

You’ll need:
Plenty of veggies of your own choice – potato, sweet potato, carrot, courgette, onion, parsnip, celery, leek
RAISINS! I love them, but if you don’t, just skip it.
Flour – wholegrain, I used to use pea flour, but I haven’t been able to find it for over 4 years, so anything pretty much would work. As well as wheatgerm.
Breadcrumbs
Spices
Oil for frying

So, what to do, is grate all the veggies (chop the onion/leek), add the raisins, flour and spices. For spices I’ve used curry, chilli, dill, thyme, basil, garlic, cumin, paprika, and soy sauce. But not too much of the latter. Mix it all together and add enough flour to make sure it all sticks together decently well.
It’s nice to cover it in breadcrumbs after that, but it’s not an obligatory step.
Next, you’ll start frying it. I think actually baking it would work either, but I’ve never done it myself. Fry it well from both sides until nice and golden, it takes at least 5 minutes I think. At the end, I again like to add soy sauce, turn them around once more in it, to add the colour and amazing burst of the flavour when you first bite into it. So as you see, it’s not a particularly difficult to do, but the frying and making them into patties takes quite a while. But, it’s worth it!

Usually I’d have it as a side for any other main meal, or just serve it with dips/sauces, I actually haven’t made it into a full burger as such, but I think it would be grand like that also. 🙂

So, that’s my overview of veggie burgers. Hope I’ve given you some ideas for a quick but amazing meal. Bon appetit!

Eli x

Howdy-ho, my dears!

Just yesterday I was making this lovely salad for meself with a wee different approach and realised I haven’t shared this amazingly easy recipe with your yet!

Well, here goes! 🙂

This rice is made of cauliflower!

So all you really need is whatever other ingredients you wish to add to it.

Here’s what I usually have (enough for 2 reasonably big portions):

1 cauliflower head
1/2 red pepper
1/2 yellow pepper
2 carrots
1 handful of spinach
3-4 sun-dried tomatoes
1 handful of cherry tomatoes
10-15 olives

(basil, coriander, parsley)

And to make it more risotto-alike, all you need to do is add

1 perfectly ripe avocado (needs good planning :P)

The process is simple – pop all the ingredients to the food processor (minus cherry tomatoes (and olives)) (including the avocado if you want the creaminess of a risotto – it’s delicious both with and without it – one just really reminds me more of risotto whereas other is just a nice fresh salad) and let the s-blade do its job. Feel free to add lots of fresh herbs, they give such added freshness to this salad! And also, they’re superhealthy! 🙂
By the end of a minute of processing you should have a small grainy texture left from the cauli and other veggies.
I like olives in bigger chunks which is why I chop them in afterwards (also because I have to cut them anyway because the organic ones I have aren’t de-seeded). And also cherry tomatoes. They’re nicer in bigger pieces. Thus quarter the tomatoes and mix them in with the rest of the salad/risotto when you’re ready to serve it.

And to garnish, you can add some more herb leaves, olive pieces, nutritional yeast for a cheesy added flavour or put the tomato pieces nicely on the top.

To make the serving also more interesting, you can serve them from wee boats – in cabbage leaves! Saves you using cutlery and is much more fun to eat, guaranteed! 🙂

 

I hope you enjoy this recipe and try it out. That’s one of the simplest great dishes I like to have for lunch/dinner. Takes so little time to prepare and gives you enough room for variation with other ingredients as well 🙂

Bom apetite!

Eli x

 

PS: the amount in the bowl below is with wee bit smaller quantities than named above – that was all for my lunch :P)

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It has been a long while since I shared another one of my recipes, so here it comes. I have rediscovered sweet potato for meself and have been making raw chips of them quite often as seen on different photos below. The original recipe I looked up was here, but this seemed awfully fatty for me, thus I changed it a wee bit.

First of all, have a couple of sweet potatoes, peel them and cut them into up to 1x1cm sizes, about. The size will reduce with dehydrating, but thicker ones take ages to dehydrates whereas these get ready in a couple of hours.

Secondly, mix the marinade – 1 part olive oil, some lemon juice if so desired, 3 parts nama shoyu/soy sauce/Braggs amino acid. As I only have the latter for I believe this to be raw, I used that one, but any will do as it’s all with the same flavour. Leave the chopped potato marinate in it for a couple of hours. This lessens the amount of starch in it which benefits for the flavour afterwards. After the time place them on your dehydrator tray. Dehydrate at 115F for about 5 hours, depending on how dry you want them and how thick fries you have. Check on them from time to time 😛 They’re realllllly delicious. Especially with a nice dip 🙂

 

Mayo recipe:

50g pine kernels – soaked (you can see when they’re clearly soaked as the colour changes significantly to a lighter tone) for about an hour. 
1/2 lemon’s juice
1 tbsp nutritional yeast
1/2 clove of garlic (or more if you so desire)
some water
2 tbsp paprika seasoning (I used hot and not-so-hot ones mixed to get nice and spicy flavour)

Blend all together by adding about 50 ml of water to start, more if need be or so desired. 

 

Cheesy sauce recipe (as seen on the second photo) is really the same as I’ve written out sauces for pasta. But here goes again:

a handful of cashews soaked
1/2 lemon’s juice
1 clove of garlic
1 tbsp nutritional yeast
1/2 tsp tumeric (for colour)

As always, blend them all with some water, depending on how liquidy you want it.

 

Avocado dip (as seen on the latter two photos):

1 ripe avocado
1 lemon’s juice
herbs (basil, parsley, coriander, wild garlic, lemongrass, thyme, rosemary, whatever you desire)

Mash the avocado with a fork adding the lemon juice and chopped herbs if fresh, or just plenty when dried. Mix it all and voila.

 

On the latter photo there’s this really delicious salad:

handful of organic spinach
1/2 organic red pepper
2 organic tomatoes
150g organic sweetcorn
2 leaves of chinese lettuce
10 cm piece of organic zucchini
1 avocado
2 pears
(lemon juice, agave syrup for dressing if wished so)

Chop everything to nice bite-size pieces, mix and enjoy! The pear and avocado sort of mix together giving a sort of dressing like feeling anyway, so you don’t have to add the last two ingredients. I served it on a chinese lettuce leaf as it was really handy like that, plus adds more lettuce to it, and I really like that lettuce. Tasted AMAZING!

 

So there you go, I reckon that’s plenty of recipes for the time being. I’ll add a sweet recipe shortly 🙂

Have a lovely day!

Eli x

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Heiya!

I realised it’s been a very long while since I last posted anything here. So, here is a basic recipe for making the amazing kale chips.

You will need:

Kale

And anything you want to coat them with 🙂

One of my favourites coatings are the cheesy ones! For that I’ve used either a blend of presoaked cashews with a pinch of salt, garlic powder, lemon juice and nutritional yeast. Can add any other spices you like.

The first batch I ever made, I mixed a bit of olive oil with agave syrup and quite a lot of chilli powder and paprika. That came out sweet but very hot when you happened to have the chilly bit. But they were nice, really nice.

One of the latest ones I’ve made I used up my sauce from ‘pasta’ which was zucchini blended with some garlic powder, turmeric, salt, birdseye chilli, nutritional yeast and possibly some herbs like parsley and cilantro.

The options are endless! Just follow your taste buds 😛

Once the dressing in ready, wash the kale (and chop if you have whole leaves) and toss in a big bowl with the sauce until everything more or less covered. Dehydrate at 104F for a few hours. They’re very crispy straight from the tray, for taking away and eating later, it might take half a day to dehydrate fully. Worth the wait though! It’s not often I have some left over 😛 

And that’s how it’s done! Enjoy!

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Hello again!

I know that there are already manymanymany different mock potato salad recipes out there in the internet, but I just thought to share my version of it as well because it is kind of a third kind of a combination of ones I’ve seen meself. Below there are two different photos of the salad which’s content vary a bit due to lacking some things one or the other time. But the salad’s divine no matter the details! It’s amazing, really, it is!

The main ingredient in most of the salads they have jicama to substitute potato but living in Scotland, I have looked in a variety of supermarkets and non sell it, therefore my version is done with swede! I think you could do it with parsnip as well but I haven’t tried it yet, and as I love the taste of swede I don’t think I will either, I don’t mind the supercrunchiness 😛

Ingredients chopped up roughly:

1 swede
1/2 red/yellow/green bell pepper (I used variety of two in both)
1/4 red onion (chop finely)
1 cup olives
1/2 cob of corn
1-2 apples
1 stick celery (chop finely)

‘Dressing’:

1 avocado
1/2 lemon juice
1 tbsp tahini
variety of herbs – basil, cilantro, parsley

Mash the avocado, mix with lemon juice and tahini and roughly chopped herbs.
Mix together with the rest of the salad until it looks yummee and all the veggies are covered with the creamy avocado mix. 🙂

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The olives are SO nice in the salad! It was a challenge to stop myself from adding twice the amount to the salad 😛 And I know that celery seems odd in this salad but it’s realllllly healthy and nutritious and transparent in this salad, really, I couldn’t taste it at allll! Do give it a shot even if you’re not a friend of celery. 🙂 

Otherwise – bon appetit! I hope yous enjoy this version of the salad with more accessible ingredients 🙂

 

Eli x

Hello my dear followers! Time for another variety of raw noodles with a nice bit chilli cheezy sauce. It ain’t exactly 801010, but I really felt like something bit more stodgy and honestly ate it guilt-free 😛 Plus, the sauce would be plenty for at least two portions, I used up half of it for kale chips which are currently dehydrating, pictures when they’re ready.

 

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Pasta – as many zucchinis as you’d fancy. I used only one but sauce would cover 2-3 plenty. Use a spiralizer to get the noodle shapes or peel with a peeler. When using a spiralizer use the middle and end part in the sauce so nothing would go waste. 

Sauce:

1.5 cups cashews soaked (a few hours or express method in warm/hot water)
1/2 lemon juice
1 garlic clove (or 1tsp garlic powder)
1 green chilli
1/2 cup water or as much needed to get the consistency you like and blend it all
nutritional yeast to flavour, I like it alot so I used about 1/4 cup
1 tsp sea salt

Blend everything, taste and see if you’d like to add something more 🙂

For garnishing I’ve added some cilantro, parsley and basil torn to smaller pieces and a bit more nutritional yeast and serve with anything you’d like, I’ve done it with two tomatoes and some fresh salad from ‘the garden’ (pots on windowsill :P). DELICIOUS! I have nothing else to say, I loved it so much!

I hope it will appeal to your taste buds as much as it did to mine 🙂

Eli x

Raw sushi

Sushi

 

5 parsnips
2 tbsp tahini
1 tbsp nama shoyu (or soy sauce at the lack of it)
1 tsp sesame oil
Nori sheets
any of your favourite fillings (eg bell pepper, avocado, cucumber, leek, carrot etc).


Process/blend the parsnips into smaller chunks. Before it gets too alike to rice, add the rest of the ‘rice’ ingredients. Place onnori sheets, add your filling ingredients and roll into sushi. Serve with nama shoyu or soy sauce.

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Raw pasta / spaghetti 

 

This is one of the easiest, quickest meals I have discovered so far that tastes amzing, plus you have so much free choice regarding the spices that you could have it (nearly) every day and not get tired of it 🙂

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The spaghetti itself can be made of most vegetables by cutting them either with peeler into long strips or if you happen to have a spiralizer then you can actually have the fancy round-shaped spaghetti. I have mostly made it out of zucchini and carrots, but I bet it tastes amazing with swede and butternut squash and other veggies as well. 

And the rest of the magic is spicing it according to your desires. I usually put some olive oil, bit of salt, black pepper, oregano, basil, cumin. And to add some more freshness to it – finely chopped cilantro and spinach, for crunch I’ve added either sunflower seeds (and/)or pumpkin seeds, could add some crushed nuts as well if you’d like so. 

Or you can go crazy and make some actual sauce. Here’s some ideas:

Cheezy sauce:

1 cup soaked cashews
some water (to blend the cashews into creamy consistency)
2 tbsp lemon juice
tumeric
curry powder
chilli powder
salt
black pepper
1 tbsp nutritional yeast
1/2 tsp cumin powder
and/or anything else you’d desire 🙂 Just blend the cashews with enough water and add things and taste and add more if it feels like it. 

 

Tomato sauce:

2 tomatoes
4-5 sundried tomatoes
1 tbsp vinegar
salt
pepper
(fresh) basil
oregano
Blend everything 🙂

 

 

Chips

 

Chips are also one of the easiest things I have ever made, but they taste sooo nice when the vegetable is ripe and nice and juicy.

I was really like to have got my organic piece of turnip from the VegBag this week and so I had the ingredient(s) for making chips. Ie, it’s swede. Or any other kind of turnip would do, I assume.

Just chop enough of the chosen kind of turnip into chip-shapes and spice with a bit of olive oil, salt and pepper. Add any spices you’d desire, I was quite happy with that simple version as I was eating them with guacamole anyway 🙂

 

 

I hope these wee guidlines are of help to you! Enjoy! x