Preparation time: 25 minutes (plus advance soaking time)
Cooked marinara sauce obtains its flavour from long simmering on the stove to reduce and thicken the sauce. In raw cuisine, the secret to creating a thick, rich, flavourful marinara sauce without cooking is using dehydrated tomatoes. Try this sauce as a substitute for pesto with zucchini pasta.
2 to 3 cups (500 to 750 mL) sun-dried tomatoes (not packed in oil)
8 to 10 plum or Roma tomatoes, coarsely chopped
1/4 small onion, chopped
1/4 cup (60 mL) fresh basil leaves, loosely packed
2 Tbsp (30 mL) extra-virgin olive oil
2 sprigs fresh parsley
2 cloves garlic, crushed or chopped
4 fresh oregano leaves or 1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) Italian seasoning
2 pitted soft dates (optional)
Soak sun-dried tomatoes in water to cover until softened, about 2 hours. Drain well, but reserve the liquid (use it to thin the sauce later if necessary).
Blend fresh tomatoes until smooth; then measure 3 cups (750 mL) tomato purée. If necessary, blend additional tomatoes until you have 3 cups (750 mL). Add 1/2 cup (125 mL) of the drained sun-dried tomatoes and blend; then gradually add remaining sun-dried tomatoes until mixture is thick and dark red. Add onion, basil, olive oil, parsley, garlic, oregano, sea salt, and Italian seasoning, and blend again. If some sweetness is needed, add 1 or 2 dates and blend until smooth.
source: "Raw and tasty", from alive #318, April 2009
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.