My recipes
Silvia Likavec
I know there is so many recipes out there. My modest contribution is
intended towards many people that keep asking for them. And towards
myself, since I do need a reminder sometimes no matter where I am. I am
actually trying to eat more raw food, so this page might change in the
future. For the time being my favourite is goneraw.com
Enjoy! Feel free to copy, use, moderate, give to friends etc.
Note: all my measures are a bit approximate, so feel free to put more
or less
of anything, according to your taste. Also, I tried listing the recipes
and individual ingredients alphabethically.
DRINKS
Serves one person (one big glass = 2 cups) unless specified differently.
Instructions for all are the same: put everything into a blender,
liquid parts first and blend. Add water or milk if needed (depends how
thick you like it), start with just a little bit first. Milk in my case
means rice, oat, hemp or almond, since I am not
drinking cow's milk. But if you like it, go ahead and substitute. Or
add yogurt.
CHUNKY MONKEY SHAKE
1/2 cup milk (rice, hemp, oat or almond)
1/2 banana
1/4 avocado
2 loaded teaspoons cacao powder
3 dates
2 tbs peanut butter (skip if kids too young)
GREEN
1/4 cup milk (rice, hemp, oat or almond)
1 ring pineapple
1/2 pear
1/2-1 banana
a few spinach leaves
1 kale leaf
juice of 1/2 lime
a piece of ginger (start with a small one before you get used to it. It
is very healthy, so the goal is actually to take a piece as big as
possible)
ORANGE
1/4 cup milk (rice, hemp, oat or almond)
1 ring pineapple
1/2 papaya
1 carrot
1 banana
juice of 1/2 lime
a piece of ginger
RED
1/4 cup pure cranberry juice (or less or skip if it is too bitter/sour
for you)
1 small red beet (or 1/2 for beginners)
1 handful strawberries
1 handful mixed other berries (blueberries, blackberries, raspberries)
juice of 1/2 lime
dash of agave sirup or honey if it is not sweet enough for you
water (add last)
YELLOW
1/4 cup milk (rice, hemp, oat or almond)
1 banana
1 ring pineapple
1/2 mango
juice 1/2 lime
SALADS
CUCUMBER WITH YOGURT
Thinly slice 1 cucumber, put into colander, put salt on it and leave to
drain for 30 min. Dry with a napkin and put into a shallow dish.
Add fresh basil leaves and toss with the dressing. Decorate with
additional basil leaves.
Dressing: 150ml yogurt, 1 clove minced garlic, juice 1/2 lime, 1 ts
honey, salt, pepper
GREENS WITH AVOCADO, BEANS, AND TUNA
Mix mixed salad greens with sliced avocado, kidney beans, and tuna
(with
its olive oil). Add mozzarella if you like. Add salt and pepper.
GREENS WITH CARROTS, CORN, AND TUNA
Mix mixed greens with shredded carrots, corn, tuna (optional),
sunflower and pumpkin seeds and olive oil and salt.
TOMATOES WITH GARLIC
Thinly slice tomatoes and mozzarella (optional). On a plate, put a
layer of
tomatoes, sprinkle with olive oil, put some minced garlic and salt on
it. On each tomato put one piece of mozzarella, again salt and olive
oil. At the end put fresh basil leaves
on it.
DIPS,
DRESSINGS, SPREADS
HUMMUS WITHOUT TAHINI
from http://mideastfood.about.com/od/dipsandsauces/r/hummustahini.htm
1 can garbanzo beans/chickepeas
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon cumin
salt & pepper
In a food processor, blend all indgredients together until smooth and
creamy. Store in a airtight container for up to three days (I think
longer is fine).
PESTO WITHOUT DAIRY
1 bunch basil (4 cups)
2-3 garlic cloves
1/2 cup olive oil
pinch salt
Blend everything in a blender till creamy. Can sit in the fridge for 1
week. Or freeze small cubes and use as basil cubes in recipes.
SOUPS
All the soups start the same. Put some (olive) oil on the pan, add
chopped medium onion and sprinkle with paprika. I'll call this OOP. You
can skip paprika if you want.
CAULIFLOWER SOUP
To OOP add sliced carrots and cauliflower. Fry for a few minutes, then
add water and/or veg broth, salt, pepper. Shortly before end add basil
(or any other green leaves). Beat 1-2 eggs in a cup with a bit of milk.
Add to the soup, cook for a few minutes.
CUCUMBER SOUP
HOKAIDO PUMKIN SOUP (Ulla Stork)
Cook cubed pumpkin with 2 veg cubes and water or veg broth, salt
and herbs de Provence. Hokaido pumpkin doesn't have to be peeled, use
the skin! When cooked, add a few cooked potatoes (I guess you could
cook everything together) and blend till smooth. If you want add cream
or some vegan substitute. Serve with pumpkin seeds and pumpkin seed
oil.
JAPANESE PUMPKIN SOUP (Amy Saneto)
On some olive oil fry finelly chopped onion till golden brown.
Add finelly chopped pear and fry till golden. Add pumpkin cubes (peeled
and deseeded), veg broth, salt, pepper. When cooked blend to a smoothe
consistency. Add coconut milk to your taste.
LEEK SOUP WITH MUSHROOMS AND BEANS
To OOP add sliced leek (thin circles or if leek is big, cut lengthwise
in half first). Fry a bit and add sliced mushrooms. Add water and cook
10-15 min. At the end add beans (either cooked or canned). Salt+pepper.
LENTIL SOUP WITH BROCCOLI,
CARROTS, AND POTATOES
Soak 1.5 cup lentils for at least half an hour. Drain water. Put
lentils into a pot and add fresh water. Let it boil, drain the water
once again and put fresh water again. Cut 2 potatoes into cubes and add
into pot. Add 2-3 cut carrots and broccoli stems. Then add medium
finely chopped onion and 2-3 minced garlic cloves. When almost done
add broccoli florets (1 medium broccoli). Salt. You can add veg broth
but I prefer it only with water.
LENTIL SOUP WITH KALE AND SWEET
POTATOES
The same as previous one, but add two sweet potatoes instead of the
white ones and add kale instead of broccoli (when you would add
broccoli stems).
MUSHROOM SOUP
To OOP add sliced mushrooms and potatoes, salt, pepper, and water just
to cover everything. When done, add more water and some soup noodles.
PUMPKIN SOUP (Viviana Patti)
RADISH AND TOMATO SOUP
RED LENTIL SOUP WITH ZUCCHINI
Soak 1.5 cup lentils for at least 20 min. To OOP add 2-3 grated
carrots. Add 2-3 cut zucchini (quarters
lengthwise and then sliced). Drain water from lentils, add them to the
pot and add water/veg broth + salt. Add 1 basil cube. Cook til
everything done (it doesn't take long, red lentils are quick).
ZUCCHINI SOUP
To OOP add 1/2 kg zucchini diced, 2-3 potatoes, salt, pepper, and
water. When everything cooked, blend in a blender and add sweet
corn.
PASTA
"GREEK" SALAD
Cook pasta, drain, and cool. In a pan, fry minced garlic, add sliced
mushrooms and oregano and cook until only a bit of water is left (if
mushrooms are
old, you would have to add water at the beginning). Cool. Mix pasta
with mushrooms, diced feta cheese, and sliced olives.
PASTA WITH ASPARAGUS AND SHIITAKE
MUSHROOMS
Olive oil into pan, coarsly chopped garlic, 1 halved chili pepper
(optional, don't leave the chili there for too long). Add thinly sliced
shiitake and fry a bit. Add asparagus cut into 1-2cm long pieces (only
the harder bottom parts, add the heads later), mushroom broth, basil
cube, cover and simmer for a few minutes (till asparagus tender). Mix
with fussilli (or any other pasta from which the mushrooms wouldn't
slide down).
PASTA WITH BEANS, MUSHROOMS, AND
SPINACH
Cook pasta. In very little olive oil fry some garlic and mushrooms. Add
spinach leaves and some water/veg broth/mushroom broth. Cook a bit. Add
black beans. Mix with pasta. Skip mushrooms if you want.
PASTA WITH BOK CHOI AND SALMON
Cut salmon in squares/cubes 5cmx5cm, put salt (pepper if you want) and
lemon on it. In a bowl mix olive oil, minced garlic and ginger (finelly
chopped). Marinate salmon in it for about half an hour (could be
longer). Meantime wash bok choi, cut stems into pieces and leaves into
pieces. Put the whole content of a bowl into a pan and fry the salmon
from one side. When you turn it over, put bok choi stems on top, add
salt, and
cover the pan. Cook/fry for a few minutes and add the bok choi leaves.
You can mix everything now (don't have to), cook it covered until the
leaves are to
your taste (we like them not overcooked). Cook some fussilli and mix
with salmon/bok choi.
PASTA WITH CHICKEN AND VEGGIES
Cut chicken into cubes, add salt, nutmeg, and garlic and let it sit for
a while. Then fry on some olive oil and chopped onion. Add tomato cubes
and cook for a few minutes. Cook thinly sliced carrots in salty water
for a few minutes. Drain. Add to chicken-tomato and add corn. Cook
pasta and mix with chicken-veggies.
PASTA WITH EGGPLANT AND ZUCCHINI
Finely chop onion and add to a pan with olive oil. Add one dry chili
pepper and take it out after some time (depending how spicy you want
it). Cut eggplant into very small cubes and add to the pan. Fry,
stirring constantly. Add finely chopped zucchini and fry a bit more.
Add one garlic cube, salt and pepper. Mix with cooked pasta.
PASTA WITH TUNA AND ZUCCHINI
Cut zucchini into quarters lengthwise and then into slices (you get
qarter circles). Olive oil into pan, coarsly chopped garlic, 1 halved
chili pepper (optional), zucchini,
and salt (don't leave the chili there for too long). Fry a bit. Add
tuna from the can (with olive oil), just heat
up and mix with pasta.
RICE NOODLES WITH PEANUT BUTTER AND
SESAME SEEDS
6 ts sesame seeds
3 ts sesame oil
4 ts peanut butter
3 tbs soy sauce
2 ts chili sauce
1/2 ts sugar
6dl water
250g rice noodles
On dry pan roast the sesame seeds (or get the roasted ones). Mix all
the ingredients except noodles. Then add noodles, heat up a bit and
sprinkle with extra sesame seeds.
RICE NOODLES WITH PRAWNS
Put olive oil into pan, add minced garlic, and sliced mushrooms. Add
coarsely chopped onion, peas, corn, and prawns. When the water
evaporates, add 2-3 eggs. When eggs nearly done add the cooked noodles
and stir well.
STIR FRIES
EGGPLANT, TOFU, AND ZUCCHINI WITH
CURRY
Cut tofu into 1cmx1cm cubes. Sprinkle with soy sauce, curry, and cumin.
To oil in the pan add chopped onion and garlic, fry a 3-4min, add tofu,
stir and fry another 1-2min. Add thinly sliced zucchini and eggplant,
sprinkle abundantly with curry and soy sauce, cover and simmer till
veggies are done.
HAZELNUT TOFU WITH BROCCOLI AND CARROTS
In a pan heat a mix of olive and sesame seed oil. Add coarsely chopped
garlic, dry chili pepper (optional, take it out quickly). Add tofu and
fry
a bit. Add sliced carrots and broccoli (and mushrooms if wanted).
Sprinkle with soy sauce. Simmer for a few minutes covered. Serve with
rice or noodles.
PURPLE CABBAGE WITH TOFU (Silvia
Ghilezan)
Slice leek. Add to olive oil in a pan. Add mushrooms, fry for a few
minutes, add tofu, fry for a few minutes, add shredded cabbage, fry for
a few (more) minutes. Add curry, chili, salt, pepper, oregano.
Variation: add kidney beans (either from a can or previously cooked).
Eat with rice or with brown bread.
CHICKEN AND
FISH
BAKED JOHN DORI (WHITE FISH) (Chris
Stork)
Wash the potatoes, carrots, zucchini, mushrooms, no need to peel them.
Cut them into stripes. In two separate bowls mix potatoes/carrots and
zucchini/mushrooms with olive
oil and salt. Put potatoes/zucchini on the baking tray on aluminium
foil. Bake
for some time, than add zucchini and mushrooms. Bake for some time. For
the fish, put
salt and pepper and lemon and last oil and put it on top of veggies.
Bake some more. (any other veggies ok).
CHICKEN WITH CAULIFLOWER (Danica
Baricova)
Cut chicken into 2cmx2cm cubes. In a bowl, on the bottom, put soy
sauce, ginger (fresh, finely chopped or powdered), salt, and corn
starch. Add
one layer of chicken. Repeat the soy-ginger-salt-cornstarch layer,
Repeat
chicken layer. Alternate till all the chicken is used and finish with
soy-ginger-salt-cornstarch. Leave in the fridge for minimum 1h.
Meanwhile cook cauliflower florets in salty water just a bit (to remain
al dente). In a
frying pan, heat oil and dry chili pepper. Add chicken and fry on both
sides. Take chili out. Add cauliflower. Stir. Serve with rice. Instead
of/in addition to cauliflower, you can use broccoli, sweet corn and/or
cabbage.
CHICKEN WITH MUSHROOMS
Cut chicken breast into cubes, salt. Fry on some olive oil/butter,
onion finelly chopped and coarsly chopped garlic (garlic is always your
pick, you can either mince it or chop it coarsely, we like garlic so we
eat both. Coarsly chopped is easier to do and to take out). Add thinly
chopped shiitake (try to fry them in between the chicken) and
champignons. Add chicken broth and cook for a few minutes. In a bit of
cold water dilute some corn starch and add to the pan. This makes
thicker, chinese style sauce, you can skip it if you want. Careful, it
can burn quickly, reduce heat. Cook some rice on the side. You can also
steam some broccoli.
WHITE FISH WITH MUSHROOMS AND SPINACH
Wash fish fillets (tilapia, john dori or similar), cut into 4cmx4cm
squares, put salt and lemon. Mix olive oil with minced garlic and
finely chopped ginger and marinate fish in it for 15min. Add the fish
with oil to the pan. Fry from one side. When done on one side, add
thinly sliced shiitake and white mushrooms on top. Salt. Cover and cook
for 5 min (make sure that shiitake are in between fish pieces so they
get to be fried themselves). On top add 2-3 handfuls fresh spinach,
salt and sprinkle with "kale spice" (I put a bunch of kale in a food
processor and shred it, so I end up having something like chopped basil
or parsley and freeze it). Cook for a few more minutes. Don't
stir.
WHITE FISH WITH TOMATOES
Wash fish fillets (tilapia, john dori or similar), cut into 5cmx5cm
squares, put salt and lemon. Mix olive oil with minced garlic and basil
and
marinate fish in it for 15min. Add the fish with oil to the pan. Fry
from one side. When done on one side, add cubed tomatoes on top, salt,
and sprinkle with basil. Cover and cook for 5min. If you want thicker
sauce dissolve 1 ts corn starch in cold water and add to the pan,
stirring carefully in between the pieces.
MISC
BAKED POTATO WITH TOMATO
Cook potatoes. Slice potatoes and tomatoes into 1cm slices. In a baking
dish, put one row of potatoes (kind of 45 degree angle to the dish),
one row of tomatoes. alternate further till the whole dish is filled.
Salt on everything. Beat 1-2 eggs, mix with minced garlic, a bit of
sour cream, basil, salt, and pepper and pour over the
potato-tomato rows. Sprinkle with grated cheese. Bake on 150-200C for
1/2h. Good with cucumber-yogurt salad.
EGGPLANT WITH TOMATO (Danica Baricova)
Cut eggplant lengthwise into 1cm thick slices (my aunt peels them, I
don't). Put salt on it and leave
aside for 15min. Tap with a napkin to soak the water. Roll in flour (it
works even with rice flour, so I might try with buckwheat). Fry on both
sides till golden. When all eggplant is used, in the hot oil already in
the pan, add 2-3 cloves chopped garlic and 1 can cubed tomato (or a few
fresh ones, cubed). Sprinkle generously with parsley. Add salt and
pepper and cook for a few minutes. It would thicken from the flour
already in the pan from eggplant.
PROJA - SERBIAN CORN BREAD (Silvia
Ghilezan)
3 eggs
3 cups (cca 1dl) corn flour
3 cups corn meal (coarse) or some other flour
3 cups milk (cow milk here, didn't try with the other ones)
3 tbs crumbled cheese like feta (could do without it or with more)
2-3 cups oil
salt
baking powder (could do without it)
Optional: chopped vegetables like leeks or pickled cucumbers.
Mix everything and pour into greased baking dish. Bake for 30-40min.
SPINACH BALLS
Boil 1/2 kg spinach, drain and cut into small pieces. Add salt and
pepper, 1-2 eggs, grated cheese and flour and/or bread crumbs. If you
don't eat eggs, mix soy flour with water and add that. Make balls and
cook or fry them.
THAI
Sauce: Heat the juice of 1 lemon with 3 cloves minced garlic. Add 1
chili pepper (seeds taken out and diced), 1 ts coriander and 1 ts
cumin. Cook for 1-2 min. Add 250ml coconut milk and stir till it boils.
Add 3 tbs peanut butter. Take the chili out.
Thinly slice 125g white cabbage, 125g carrots, 125g cauliflower.
Carrots and cauliflower minimally cook in salty water. Leave the
cabbage raw. You can also add stripes of cooked/fried chicken or any
other vegetable. Mix with the sauce and sprinkle with coconut.
This recipe can be turned into a raw version by simply not
cooking the lime and adding powdered chili. Also, coconut milk should
be than made by putting into a blender the meat and water of a young
coconut. Hm, but peanut butter is not raw. No perfect world.
TOFU BALLS
150g tofu
soy sauce
spices
2 tbs sesame seeds
100g grated cheese (mozzarella or edam)
2 eggs
flour and/or bread crumbs
Mash tofu, sprinkle with soy sauce and spices. After some time add
sesame seeds, cheese, eggs, flour and/or bread crumbs to make
manageable paste. If you don't eat eggs mix soy flour with water and
add. Fry in hot oil till golden. Skip cheese if you want.
ZUCCHINI FRITTERS
Grate 2-3 zucchini (with peel). Add salt and leave aside for 15 min.
Drain the water. Add 1 egg, salt, pepper, oregano and flour. Fry
spoonfuls in hot oil from both sides. The same can be done with
potatoes instead/in addition.
DESSERTS
CHEESE CAKE
3/4 cup graham cracker crumbs
2 tablespoons butter or margarine, melted
200g ricotta cheese
1/2 cup plain yogurt
1/2 cup sugar
1 tablespoon lemon juice
50g cream cheese
2 large eggs or 4 yolks (better)
1 teaspoon vanilla extract
1/2 cup raspberries
2 'ribs' dark chocolate
1. In a bowl combine graham cracker crumbs and melted butter. Pat into
a 20cm springform pan; set aside. Or buy ready made chocolate crust :).
2. In a blender, combine ricotta cheese, yogurt, sugar, lemon juice,
cream cheese, eggs, and vanilla and blend until smooth.
3. Pour into prepared pan. Add rasberries and chopped dark chocolate.
4. Bake at 160°C for about 1 hour (try with a fork if it is done).
CHOCOLATE MOUSSE
adapted from http://goneraw.com/recipes/1422-chocoalate-pudding
1 young coconut meat
2-3 tbs agave nectar
2 tbs cocoa powder (or carob or carob/cocoa mix)
1 tbs vanilla extract
1/2 avocado
1/4 cup coconut water (add slowly, depending what thickness you want to
achieve)
Mix everything in a blender until creamy. You can make the mousse just
with avocado (i.e without coconut) or you can add 1/2 banana instead.
Good with fresh strawberries or blueberries.
MANGO MOUSSE
1 young coconut meat
2-3 tbs agave nectar
1 papaya
1/3 avocado
1 orange
1/4 cup coconut water (add slowly, depending what thickness you want to
achieve)
MOA's STRUDLA (Jelena Trajkovic)
4 cups flour (1kg)
2 cups milk (3.5dl)
4 tsp yeast (20g=2bags)
3-4 egg yolks (whites would be used for final brushing)
2/5 of 1/4lb butter (50g)
5 tbs sugar (50g)
1/2 ts salt
If you have yeast, mix it with 1 ts flour and 1 ts sugar and a bit of
luke warm water to raise in warm environment. If you have dry yeast,
mix it with flour.
Mix flour, salt, yeast, and yolks, add luke warm milk and gradually
melted butter. From the whole flour quantity, leave 3/4 cup for adding
and sprinkling. Work the dough till it is smooth. Leave it to grow.
Make 3-4 smaller parts and spread them thinly. Spread them with your
favorite spread. Roll up, put on the greased baking tray, put egg
whites on top of each one, put into a pre heated oven on 375F, and bake
on 350F.
My favorite filling: in 1 cup water cook 3 cups sugar until disolved.
Add 4 cups ground almonds. Stir well. When cold add dark chocolate
pieces.
RAW CHOCOLATE CAKE from goneraw.com
RAW CHOCOLATE CAKE from thedailyrawcafe.com
"LEGALLY RAW BAR" from thedailyrawcafe.com
Jelena's recipes http://www.ics.uci.edu/~jelenat/mamini_recepti.html
Vera and Fabri's site http://www.ilgiornaledelcappero.it/
Last updated
17.04.2008.
Comments and mail welcome.