Monday, January 21, 2013

Raw Corn and Red Pepper Soup

adapted from The Vegan Chef

3 cups cut corn, divided
2 cups water
1/4 tsp celtic sea salt
1/8 tsp fresh ground black pepper
3/4 cup red pepper, deseeded, destemmed, diced

Optional ingredients:
1 Tbsp nama shoyu
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh parsley, chopped

Blend 2 cups of the corn, water, shoyu (if desired), sea salt, and black pepper in a blender or food processor for a minute or two. Add the rest of the corn, red pepper, and the herbs (if desired) and blend for about 30 seconds.

* This recipe is suitable for both raw and vegan diets *

Wednesday, January 2, 2013

Marinated Veggie Salad

8 oz. small whole mushrooms (fresh not canned) 2 small summer squash (either zucchini or yellow), sliced
1 small red bell pepper
1 clove garlic (or more!), minced
1/4 cup lemon juice
2 TBS olive oil
1 TBS sugar
1/4 tsp salt
1/4 tsp oregano
1/4 tsp pepper

Put veggies into a plastic bag (or bowl). Mix the rest of the ingredients up to make the marinade and pour over the veggies. Seal the bag. Marinate in the refrigerator for 8 hours, making sure you turn the bag once in a while. Serve it up in a bowl that's ready for picnicking!

This recipe is adapted from Betty Crockers Low-Fat and Lucsious cookbook.