Summerfest Raw Bar Day 5

Raw Bar Day 5

Lunch

 

Avocado Spinach Salad

Creamy Greens Soup

Nori Rolls with Wasabi Ginger Pate

Key Lime Ice Cream with Raspberry Syrup

      The last day of the raw bar is lunch only, as most people have departed for locations both near and far flung. Having the late afternoon and evening off gives me some time to catch up on much needed rest, as well as say my goodbyes and enjoy the company and good vibes of all my veghead friends.

Though not the same recipe used at Summerfest, this recipe for lime ice cream is one of my favorites, and the raspberry sauce just seals the whole deal.

Lime Ice Cream

Ingredients:

2 ½ cups young coconut meat

1 2/3 cups coconut water

1/3 cup lime juice

1/3 cup agave nectar

½ teaspoon sea salt

Blend all ingredients in high speed blender for about one minute, or until thoroughly blended. If you don’t have an ice cream maker, transfer into a container and freeze. If you have an ice cream maker, transfer mixture to machine and follow the manufacturer’s instructions.

Raspberry Syrup

½ cup fresh or frozen raspberries

½ cup agave

¼ cup lime juice

2 teaspoons vanilla powder or extract

Pinch of sea salt

Blend all ingredients and use to top ice cream.

Summerfest Raw Bar Day 4

Lunch

  

Rainbow Kale Salad

Cream of Tomato Soup

 Swedish Neatballs

Apple Crumble

Swedish Neatballs

I’ve been making this recipe for many years now, its savory, slightly sweet, satisfying and delicious.

This recipe is in two parts, the meatball itself and the sauce. You’ll want to make the meatballs first so that you can get them dehydrating. About halfway through the dehydrating process, once they are firm enough to hold their shape, you’ll want roll the meatballs in a liberal application of the sauce, and then return them and complete the dehydrating process.

The Meatballs

1 cup sun-dried tomatoes, soaked

1 cup sunflower seeds, soaked

1 cup water

½  cup almonds, soaked

½ cup walnuts, soaked

¼ cup olive oil

3 T celery

2 T parsley

2 T red onion, minced

2 cloves garlic

1 inch ginger

½ T cumin

½ T sea salt

1 t rosemary

1 t sage

½ t cayenne

½ t fennel

½ t crushed red pepper

Combine all ingredients in a food processor and process.

Using a spoon or small scoop, scoop and shape into meatballs and placed on dehydrator trays lined with non-stick sheets.

Dehydrate for 3 hours at 115 degrees and then, if firm enough, toss in sauce, before returning to dehydrator for 2-3 hours or until desired consistency is reached.

Sauce

1 cup tomato, chunked

¾ cups sun-dried tomatoes, soaked

¼ cup water

¼ cup agave

2 T olive oil

3 dates, soaked and chopped

1 chipotle pepper, minced

½ T gluten-free tamari

½ T basil, fresh

½ T oregano

1 t sea salt

½ t black pepper

½ t chili powder

Combine all ingredients in a high speed blender and process until smooth/free of chunks. Coat meatballs liberally.  

Dinner

Spicy Strawberry Soup

Pizza

Zucchini Corn Cakes

Cherie’s Chocolate Mousse

 

Zucchini Corn Cakes

This is one of my all time favorite recipes…I love corn cakes! The addition of zucchini adds a crisp flavor, nice texture and is a great way to make use of abundant summer squashes. You can make this recipe as spicy as you like.The ones in the picture are topped with an ancho chili sauce we had extra of and a little pico.

4 cups corn, fresh or frozen

2 cup zucchini, shredded

1 1/2 cups cashews

¾ cup bell pepper

1 medium shallot, minced

1-2 jalapenos, diced

2 T cumin

2 T chili powder

1 T gluten-free tamari

2 tsp sea salt

1 tsp black pepper

Place all ingredients in food processor and process until a consistent batter is formed. Scoop and form into cakes using hands or a cookie cutter. Dehydrate for 4-6 hours a 115 degrees until desired consistency is reached.