Hold the Meat- Meatballs!

1 1/2 C raw organic walnuts

1/2 C dried  chanterelle mushrooms, re hydrated

1 1/2 t ground cumin

3/4 t ground coriander

1 T organic tamari (gluten free version)

1 t fresh lemon juice

1/4 t pink Himalayan salt

1/4 t olive oil

Recipe Directions

Take the mushrooms and place them in warm water for 1 hr before you will need them. I will change my water out a couple of times to keep them warm and to insure all dirt is off them. I prefer chanterelles or porcini mushrooms as they take on a more meaty texture and don’t have an overpowering flavor, but feel free to sub out for whatever is in season or available to you.

Place walnuts, cumin, coriander and salt in food processor. Using the S blade, process to a chunky consistency.

Take mushrooms and cut them to a fine consistency and add the lemon juice and olive oil. Massage mixture into the mushrooms to further soften them up.

Add mushrooms to food processor with the walnut mixture. Blend until a dough like texture forms. Form into desired shapes and place onto mesh dehydrator trays.

Place dehydrator at 145 degrees for 35 minutes and then down to 105 for 6-8 hours. If you are in a time crunch this mixture is so tasty that you can crumble it to make a quick taco or wrap.

No dehydrator, no problem!

If you do not have a food dehydrator you can place the no meat meatballs on glass or ceramic. Turn the oven on the lowest setting and preheat to 170 degrees. At 170 degrees, shut the oven off and  place the meatballs in the oven for 20 min. Another option is to skip the warming process and use as a crumble.

*Recipe variations options

Place in your favorite wraps, spaghetti or use as a meat re-placer in a zucchini lasagna.

*Replacement for dietary or preference of tamari; coconut aminos, nama shoyu or braggs amino acids. Note, coconut aminos do leave a sweeter flavoring than the other above listed items.

Remember your health is your greatest investment of all!

Eat to live, you are worth it!

So I’ve been extra inspired lately to create new and hearty raw vegan dishes. I know a lot of my clients have major challenges to get all family members to the table eating the same dish. Some are raw, some are vegan and some are not vegetarian at all! So the timing is perfect to go on this journey with you. 

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My husband has been vegan for two years and loves raw cuisine. Everyone seems to have their own path and progression and it’s been awesome seeing him raised from a parent that grew up on a dairy farm, to vegetarian, to vegan and now raw vegan! He would eat everything that was raw but still craved his morning coffee and an occasional vegan pizza. Realizing the need for a nutritional overhaul, he made the commitment to be 100% raw before doing a juice feast. Such a exciting day here! 

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Nutrition and lifestyle is such a personal thing and I have found that supporting your loved ones and attempting to sneak them a raw snack here and there works wonders. Leading by example and no judgement works amazingly. With all this being said, it has pushed my creativity into overdrive and thinking outside the box to support his journey. 

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I am looking forward in sharing with you new recipes and I encourage you to share your story on my blog as you may help or inspire someone else. After all, there is no wrong or right way to be raw, you’re on my site taking that first step and we are happy to support you! Have a wonderful day. 

Eat for your health, because you are worth it!-

I wanted to update you on our upcoming tasting menu. See you there! 

Tempering chocolate

- Learn chocolate techniques from Russell on how to get that nice glossy finish and ‘snap’ to your raw chocolate and how to make buttercups with even thickness all the way around.

Buttery Shortbread with Sous Vide Peaches & Hazelnut & Anise Ice-Cream

- Russell will also be showing you how to make a beautiful crumbly shortbread, which we’ll top with sous-vide peaches and ice-cream.

Garlic Bread

- Lastly Russell and Teri will be pairing the tree nut cheese with Russell’s brand new recipe! Russell is excited to share with you his never before published garlic bread, that’s spongy and moist and will be sure to satisfy those bread cravings.

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Heirloom Lasagna with Macadamia Ricotta, Savory Pesto & Sun-dried Marinara

-Teri will be sharing a hearty classic. Learn how to make this seasonal dish, served with a pine nut pesto macadamia ricotta and sun dried marinara sure to please the most discerning of pallets.

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Pepper Jack Cashew Cheese

-Teri will show you how to easily and simply culture cashews into a nut cheese that will be sure to satisfy those cheese cravings without going anywhere near dairy products.

 For more information on Russell James go to www.therawchef.com

August 20th join us for a 3 hour raw food demo that will feature 5 courses of some of our favorite dishes. 

Class starting at 11:00 until 3PM  and will be given at the Friends Meeting House in the Social Hall room.

4312 Southeast Stark Street
Portland, OR 97215-1646
(503) 232-2822

Tickets are $45.00 a person. Email me direct to reserve your seat @globalraw@yahoo.com and I will send you a link to paypal.

If seats are available you do have the option to pay at the door by cash or check be sure to contact me for last minute openings. 

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 Cuisine and photo by The Raw Chef

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Cancellation policy for all classes:

Cancellations requested at least three days prior will be given a full refund. If you find you are not able to attend, feel free to send someone in your place.

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A few openings left so be sure to reserve your spot as soon as possible. 

Email me direct for more information and to reserve your seat @ globalraw@yahoo.com.

Attention all you cheese lovers out there, this class is for you! Step-by-step instruction in how to make Artisan Raw Vegan Fermented Cheeses and accouterments for the tastings.
Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Cheese Tasting Menu:

Cashew Three Onion Cheese

Porcini Cashew Cheese

Red Pepper & Jalapeño Cheese 

Heirloom Tomato & Herb Flax Crackers

Crispy Corn Chips 

Olive Tapanade

 In addition to the class, we will be featuring Matthew Kenney’s latest book 

Everyday Raw Express: Recipes in 30 Minutes or Less 

& our best selling bars

Wild Blueberry & Turkish Apricot Bars

Rich Cacao Maca Bars!

Looking forward to seeing you

]]> http://www.globalraw.com/2011/07/17/raw-vegan-artisan-cheese-class/feed/ 0 http://www.globalraw.com/2011/06/18/matthew-kenney-are-you-feeding-your-body-or-feeding-dis-ease/ http://www.globalraw.com/2011/06/18/matthew-kenney-are-you-feeding-your-body-or-feeding-dis-ease/#comments Sat, 18 Jun 2011 19:40:29 +0000 TeriVlaskamp http://globalraw.net/?p=837

Take a moment to view this informative TED cast Matthew just did highlighting the

un-wellness pandemic. 

Email us direct at: globalraw@yahoo.com to reserve your spot. 

A class all about raw vegan desserts, does it get any better than this? Learn how to make quick & easy desserts using natural sweeteners, nutrient dense, practically guilt free dishes no dehydrator needed.

Class Includes:

Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Dessert Menu:

Blueberry Orange “no bake” Cookies, Vanilla Bean Ice Cream, Hazelnut Chocolate Torte plus a bonus recipe.

If you can’t make this one, be sure to check out our “Classes & Events” tab and reserve your place now.

Register early and get 10% off all pre-registered classes.  

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The Menu

Blueberry Acai Super Smoothie

Protein Pate Breakfast Scramble

Buckwheat Crispies Cereal

Vanilla Bean Almond Milk

Cinnamon Raisin “Sunday” Pancakes

Smoky Chipotle Eggplant Fake-en drizzled  with warm Cacao Sauce

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The Food

Protein Pate Breakfast Scramble

Fresh Roma Tomatoes, Avocado, Orange Peppers, Green Onion and Parsley

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Buckwheat Crispies

Cinnamon, Micro-planed Nutmeg, warm Dates, Raisins, Currants & topped with Vanilla Bean Almond milk

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Cinnamon Raisin “Sunday” Pancakes

Warm Maple Syrup, Raspberries and Strawberries to top with a side of Spicy Chipotle Fake-en &

Warm Cacao Sauce

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*Space is limited contact me direct to reserve your seat  at one of our upcoming classes

 at globalraw@yahoo.com.

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Tuesday, June 14^th 6- 8:30PM

Class Title: All “About” Raw Vegan Desserts:

A class all about raw vegan desserts, does it get any better than this? Learn how to make quick & easy desserts using natural sweeteners, nutrient dense, practically guilt free dishes!

Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Dessert Menu: Blueberry Orange “no bake” Cookies, Vanilla Bean Ice Cream, Hazelnut Chocolate Torte.

$45.00/ Per person

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Wednesday, July 13^th 6 – 8:30 PM       

Raw Vegan Artisan Cheeses:

Attention all you cheese lovers out there, this class is for you! Step by step of   how to make Artisan Raw Vegan fermented Cheeses and accompanying Crackers for the tasting.

Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Cheese & Tasting Menu: Cashew Three Onion Cheese, Porcini Cashew Cheese, Heirloom Tomato & Herb Flax Crackers, Corn Chips and Olive Tapanade.

$45.00/ Per person

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Friday, July 29^th 6- 8:30 PM

Raw Vegan Middle Eastern Meza:

Impress your friends and your stomach with these warm and inviting Middle   Eastern dishes.

Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Meza Menu: Crispy Falafel served with Lemon Garlic Sauce, Fattoush Kale     Salad, No- Bean Hummus with Za’atar Flat Bread.

$40.00/ Per Person

1. Try to select restaurants that serve fresh green salads. Vietnamese, Italian & Mexican restaurants are great place to dine.

2. Mexican restaurants usually have homemade guacamole, salsas, pico de gallo and fresh salads.

3. Italian restaurants have extra virgin olive oil, lemons and typically will offer “raw” vinaigrette and raw veggies.

4. Steak restaurants are also a great choice; I know I did say “steak”! The higher end places that offer high quality a la carte everything. They typically do “made to order” vegetable sides and often you could order a side of lemons and olive oil, it’s delicious.

5. Order double orders of salad.

6. Drink plenty of water.

7. Ask for extra veggies on the side or with your salad.

8. When in doubt pack a raw bar or snack, which helps with temptation.

9. Check menus and even call ahead to inquire about specials not listed to take the anxiety out of ordering.

10. Order a fruit smoothie or juice to start. If you are driving to meet friends or clients make a super drink/ smoothie and drink it on the way to your destination.

11. Inquire about cold soups, sometimes they are 100% raw.

12. Bring a mini bottle of your own delicious raw salad dressing, you’re friends will end up wanting to try yours!

13. A side of fresh avocado goes a long way accompanied with a fresh green salad.

14. Bring your own raw hummus and order fresh carrots, cucumbers and celery. It travels well and can be discreetly placed on your veggie plate.