Tasty Bite!
An edible fall flower, Hollyhock, with stamen removed and filled with: Saffron Risotto, Butternut Squash, topped with Sprouted Black Lentils and Micro Leeks

Saturday, December 26, 2009

Live Vibe: Salads

Cucumbers, Mushrooms, Greens & Fenugreek Sprouts with
Live "Creamy" Dill, Sunflower-seed Dressing.
Top with BBQ Tempeh & Live Seed Crackers

Frugal Raw Gourmet: I purchase fresh organic produce from It costs less than corporate organic supermarket food. It's mostly local, always seasonal, always exquisite and I do not have to drive anywhere to get it! No Brainer!

Lunch or Dinner Salad
with Easy Dill Dressing

Organic ingredients:
  • Mixed Greens
  • Sliced Mushrooms
  • Sliced cucumbers
  • Sprouted Sunflower Seeds
  • Toppings: Fenugreek Sprouts, BBQ Tempeh, Live Seed Crackers

Easy Oil-free Dill Dressing:
  • Fresh Dill
  • 1/2 a cucumber, peeled
  • 1/4 an onion, peeled
  • juice of one large lemon or orange
  • 1/3 cup of sprouted rinsed sunflower seeds
  • 1 TBs of raw honey
  • Live sea alt and fresh ground pepper corns to taste
  • Optional: 1 to 2 cloves of garlic
Place ingredients in the Vitamix or blender. Pulse at first, then blend until creamy. the cucumber makes "liquid" for you! Reserve a few dill fronds for garnish. (Reserve extra dressing to ferment into seed cheese.)

Pour dressing over salad garnish with BBQ Tempeh and Live Seed & Coconut Crackers

BBQ Tempeh

Organic Ingredients:
  • 6 to 8 oz of Tempeh
  • 1/2 cup Organic Catsup
  • 1/4 cup Tamarind Paste
  • 1 to 2 TBs of Nama Shoyu
  • 1/4 cup Raw Honey
  • Juice of one orange plus the zest
You can add fresh ground black pepper, cayenne and sage to this mix, if you like spicy sauces.

Slice tempeh cake into "ribs", place in glass or stainless steel dish.
Whisk together ingredients for the sauce. Pour over tempeh, coating each slice on both sides. Marinate for an hour (or a day) in the fridge.
Dehydrate for 1/2 hour to 40 minutes on a teflex sheet at 115 degrees prior to serving. Flip once.

Fennugreek Sprouts
Soak Fenugreek seeds overnight in clean source water. Rinse and drain. Return to a clean glass dish, cover with a plate or loose-fitting lid. Leave at room temp for a minimum of two days. Rinse well before serving. Fenugreek can also be planted to sprout into spicy mircogreens!

No comments: