high raw

All posts tagged high raw

Cream Corn Chowder & Jalapeño Parsley Pesto – Matthew Kenney’s Everyday Raw Express

Published October 5, 2012 by Vegan Derby Cat Party

Week 1: High Raw mini-theme continues in VeganMofo post #4 with a delicious and filling raw soup and fresh pesto from Matthew Kenney’s Everyday Raw Express, but first…

I’m going to start off by saying sorry for the picture of the finished soup with the big shadow [of me] across the bottom. I tried to clean it up in Photoshop, and it made the soup unnaturally lemon yellow. I do hold an Art degree, but it was strictly in studio arts. No technology.  So I’m going to just go with the fact that I am after all the “camera phone vegan” and hope I’m off the hook until they start making better camera phones!

Since I’m off on a tangent right now anyway, I’ll tell you something else that has nothing to do with this soup, and everything to do with vegan blogging and technology. I realized today that I WILL be in Seattle for the Vegan Vida Con Tech seminar! It’s a pretty steep $150 for a 1 day “on the technical aspects of serious Internet veganism: blogging and social media”, but I think it’d be really beneficial. Two of my soon to be neighbor tweeps, Helen of Vegtastic, and Dawn of Vegan Moxie, are going to be doing presentations. In fact, they both also just gave away free tickets to the seminar, but unluckily, I didn’t realize that I’d be in Seattle for it until today. (Feeling generous? You can donate to my cause here! hah!)

In addition to that, while we’re on the topic of Vegan Vida Con, I realized last night that I had said if we made it out to Seattle this year, then I’d definitely go to Vegan Vida Con in Portland, Spring 2013. And well, now that it IS happening, I’ll be needing to buy a conference ticket soon too! Pretty exciting! It’s going to be held over Memorial day weekend.

And now on to the soup!


Jalapeño pesto consisted of parsley, pine nuts, lime juice, agave, jalapeño, nooch, olive oil, salt & pepper. It was unbelievably delicious, and made plenty!


More than enough for two recipes of the soup!


Soup was made from corn, pine nuts, almond milk, miso, olive oil, lemon juice, agave, salt & pepper.


I ran it on high in the Vitamix until it was steaming and warm-hot.



Wow! Except for the soup being a bit too sweet with the full amount of agave called for in the recipe, this was absolutely incredible!  I did cut back the olive oil just slightly on the first go, as well as added some Braggs to counteract some of the sweetness. The pesto gave this a spectacular contrast, visually, as well as in taste and texture. The pesto seemed to keep really well, because I made another batch of the soup [with less agave] a week later, and I swirled plenty of it in, with no problems! It’s like drinking amazing, spicy cornbread! Like most raw food, it made for a surprisingly filling meal with robust flavor.

I really like this book. The recipes are quick, simple, and flavorful, and best of all, don’t require a dehydrator to deliver professional tasting results. More recipe reviews to come from it! Yum!!

Oh, and before I forget, here’s a picture of our kitten Ganon, doing one of his most favorite activities of all. He’s 15 weeks and extremely exhausted from a long day of sleeping! Gotta throw in a kitten picture here and there for good measure! 😉

Jarrow Formulas Optimal Plant Proteins – Vegan Protein Powder Review

Published October 4, 2012 by Vegan Derby Cat Party


Continuing on with this week’s VeganMofo mini-theme of high rawish posts, I want to tell you about a new addition to our green smoothies. We got gifted this tub of Jarrow Formulas Optimal Plant Protein powder from my pescetarian parents, who decided they really didn’t need it. After a quick inspection to confirm the vegan-ness of the ingredients, I agreed to take it home to try. I had only tried the Garden of Life raw vegan protein powder before, but it made me very nauseated just after drinking it, so I was a bit skeptical about this one.

Only good news to report here! I haven’t been making smoothies regularly anymore, but I still try for about once or twice a week. (Usually when I work the [half an hour] later shift at work, and have some extra time.) This has made a lovely addition. Not only does it agree with both of us, it lends a nice, sweet flavor to our drinks, and does not leave a gritty texture in its wake.


Here is my smoothie in the making. Mixed greens (kale, collards, mustard), blueberries, mango, banana, water, almond milk…


And with a just a little pineapple for extra sweetness… after! I love that purple color!


And ready to travel with us to work! 🙂

Do you have a favorite vegan protein powder?

High Raw, Week Two: Kale Salad & Thai Wraps

Published January 22, 2012 by Vegan Derby Cat Party

So this week we continued on our raw journey, though it wasn’t full raw; we added in some grains. Thomas had some grits for breakfast a few days this week, and we had that brown rice. We also ate a whole loaf of sprouted grain bread, most often toasted.

After I made the brown rice to go with the beet burgers on Monday, I ate the leftovers for lunch Tuesday with some sunflower seeds, nutritional yeast, and dijon mixed in. It was tasty and filling, but it felt heavy after all my raw food eating, and all I craved for the rest of the day was a kale salad, in the worst way! So for dinner I came home and made a BIG kale salad adapted from The 30 Minute Vegan‘s Rainbow Kale Salad, pg. 138 (amongst other things, I added a pear for some sweetness),  and a whole lot of Thai Wraps adapted from RAW FOOD real world. This made so much that we were able to eat this yumminess for days (the latter is actually an appetizer recipe for 12), a major plus.

Kale Salad

1 bunch of kale, stems removed and chopped into tiny pieces
1 half green cabbage, shredded and chopped
1 grated carrot
1/2 red bell pepper, chopped finely
1/2 yellow bell pepper, chopped finely
1 green pear, finely chopped


1 tbsp. fresh lemon juice
1 tbsp. evoo
1 garlic clove, grated
1 tsp. maple syrup
1 tsp. braggs
pinch of cayenne

Directions: Combine salad ingredients in a very large bowl. Whisk dressing ingredients and massage dressing into salad with clean hands. Let it sit in the fridge or out for a little while to let the flavors absorb, and the kale soften slightly.


I made a lot of adjustments to the  Spicy Thai Vegetable Wraps, RFRW pg. 143. I cut the oil in half for the chopped raw cashew mixture, which worked just fine. I used green instead of savoy cabbage, and for the almond butter sauce, I halved the recipe, and had more than enough sauce to coat it completely. I also used a combination of lemon and lime juice, and instead of a red chile,  a little cayenne and red pepper flakes. My bean sprouts went bad, so sadly they were also left out. Also, I ran out of basil, so I just used a little more cilantro and mint. I didn’t bother at all with the tamarind dipping sauce, since they were plenty tasty on their own. So I ended up with…

Thai Wraps

1/2 c. raw cashews, chopped
1/2 tbsp. sesame oil
couple pinches of sea salt

1/2 green cabbage, shredded

2 tbsp. maple syrup
2 tbsp. lemon juice
2 tbps. lime juice
2″ piece of ginger, chopped
pinch of cayenne
pinch of red pepper flakes
3/4 tbsp. braggs
1/2 c. almond butter

1 bunch of collard greens, stems removed and cut down the middle into two halves
2 small carrrots, cut into matchsticks
1 ripe mango, cut into thin strips
large handful of cilantro, finely chopped
large handful of mint, finely chopped

raw cashews, sesame oil, sea salt, mixed in a small bowl

maple syrup, lemon juice, chopped ginger, cayenne, crushed red pepper flakes, braggs, and almond butter blended in blender and tossed into green cabbage

ready to assemble

take the stem out of the collard leaf and use half for each wrap

fill and roll

I ended up with 10 beautiful wraps. 12 if you don't have any halves you don't like.


The leaves were really sturdy and thus, made these keep really well. So we were able to eat these delicious and fresh tasting wraps for days. The flavors complemented each other well, all the different textures were nice together, and provided a lot of crunch. Once they were all assembled, I thought they would’ve looked like pretty little Thai enchiladas if I had drizzled them with some tamarind dipping sauce, but I was already ready to be out of the kitchen and eating at that point, so I didn’t bother! ; )

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