Fresh Cooking Class - A Yummy Surprise!

For those of you who attended the first "Fresh Cooking Class" - What a Yummy Surprise we found in the examples Jessalyn fixed for us! And for those who were unable to attend - We missed you and hope you can come to the next class!

As promised here are the recipes we sampled:

Not Tuna Pate'

2 c soaked raw sunflower seeds (soak 8 hours)
1 c soaked raw almonds (soak 8-12 hours)
1/2 c water
1/4 c fresh lemon juice
1/3 c minced celery
1/4 c minced red onion
1/4 c minced fresh parsley
3/4 tsp salt

Place the sunflower seeds, almonds, water, and lemon juice in a food processor and process into paste. Stop occasionally to scrape down the sides of bowl. Transfer to a small mixing bowl and stir in the celery, onion, parsley, and salt. Mix well. Store in a sealed container in the fridge for up to 5 days. Yield 2 c, 4-6 servings

Pesto

2 c basil leaves (stems removed) tightly packed
1/4 c extra virgin olive oil
1 tsp crushed garlic (2 cloves)
1/4 tsp plus 1/8 tsp salt
1/4 raw pine nuts

Place basil, olive oil, garlic, and salt in food processor and process until basil is chopped. Add pine nuts and process until smooth. Stop occasionally to scrape down sides. Do not over process. Store in sealed container in fridge for up to 5 days. Yield: 1 c, 4 servings.

Tomato Stacks

2 slices large ripe tomato
2 TBS Not Tuna Pate'
2 TBS pesto
2 TBS alfalfa sprouts
1 tsp sliced black olives

Place one tomato slice on plate and spread pate' over it. Place 2nd tomato slice on top, spread with pesto. Top with sprouts and black olives. Serve immediately.

California Rolls

2 nori sheets (seaweed)
2 tsps mellow white miso
1 carrot, peeled
1/2 cucumber, peeled, seeded and cut lengthwise into thin strips
1/2 ripe avocado, thinly sliced
1/2 red pepper, cut lengthwise into thin strips
1/4 c Not Tuna Pate'
Tamari for dipping (optional)

Make carrot ribbons, by drawing vegetable peeler down all sides of the carrot. Lay one sheet of nori, shiny side down, on a bamboo sushi mat (a paper towel will work in a pinch). Using the back of a teaspoon, spread 1 tsp of miso in a single horizontal strip anywhere along the bottom third of the nori. along the edge of the nori closest to you, layer the carrot ribbons, cucumber, avocado, red bell pepper, and Not Tuna Pate'. Roll up, pressing filling back toward you. Just before completing roll, dip fingers in water and run along edge of nori to seal. Cut into 6 pieces with a serated knife. Fill other nori sheet in same manner. Arrange on plate and serve immediately with tamari for dipping if desired.

Chocolate Mousse Tart 
with Raspberries

Yield: One 9-inch pie or tart

1 recipe Coconut Crust
1 recipe Chocolate Mousse
2 cups fresh raspberries

Scoop the crust into a pie plate or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be 3/4 in lip of crumbs along the sides. Firmly press bottom of crust and shaped until the crust is firmly up the sides and flush with top. Spread the Chocolate Mousse over the bottom of the crust. Arrange the raspberries on top. Chill for at least one hour before serving.  Covered with plastic wrap in fridge, it will keep up to 3 days.

Chocolate Mousse
Yield: 2 c - 6 servings

1/2 c pitted dates, soaked
1/2 c agave nectar (or more to taste)
1 tsp vanilla extract, optional
1 1/2 c mashed avocados (3 or 4 depending on size)
3/4 c unsweetened cocoa or carob powder (start with 1/2 c then add to taste)
1/2 c water

Place dates, agave nectar, and vanilla in food processor and process until smooth. Add avocado and cocoa and process until creamy. Stop occasionally to scrape down sides. Add water and process briefly. Stored in sealed container in fridge it will keep up to three days and up to 2 weeks in freezer.

Coconut Crust

Yield: 3 cups

1 1/2 c unsweetened shredded dried coconut
1 1/2 c raw walnuts or macadamia nuts, unsoaked
1/2 tsp salt
1/2 c pitted dates, unsoaked

Place coconut, nuts, and salt in food processor and process until coarsely ground. Add dates and process until mixture resembles coarse crumbs and begins to stick together. Do not over process. Stored in a sealed container in fridge, it will keep up to one month and up to three months in freezer.

All recipes are from:

Raw Food Made Easy Guide
by Jennifer Cornbleet http://www.healthy-eating.com/