Raw Caponata Turkey:)

If you have been following this blog, today's post probably isn't much of a surprise!

Of course I had to find a way to celebrate this Thanksgiving with my favorite recipe, raw eggplant caponata.

Here is the caponata recipe, and you can see how it is arranged on the large platter with assorted lettuce and cut mini sweet peppers. It took me a few days to eat the whole thing, but it would be a nice side dish to a raw Thanksgiving feast.

Raw Eggplant Caponata Recipe
makes about 6 cups

Ingredients:
1 medium eggplant,peeled, 1/4"dice approx 4 cups
1 cup tomato, 1/4" dice
1 sweet bell pepper, I used yellow today, 1/4" dice
1 celery stalk, 1/4" dice
¼ cup red onion,or more to taste, 1/4" dice
¼ cup olives of choice,I used a mix of green and black, 1/4" dice
2 tablespoon capers,optional, not raw
````````````````````````````````````````````
Dressing:
½ cup sundried tomato, soaked... or use 1/4 cup fresh tomato and 1/4 cup dried
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons agave, or 2 soaked medjool dates
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
1 clove garlic, or more to taste
all organic if possible

Preparation:
1. Prepare dressing ingredients in magic bullet or blender.

2. Combine first 7 ingredients in a bowl and mix well with dressing.

I love to use my vidalia chop wizard for cutting all the veggies quickly and uniformly:)

If you would like to reduce the amount of oil, replace with equal amount of tomato soak liquid:) .

Good right away or can be marinated several days in fridge. This keeps very well and almost gets better as it sits. I love it served at room temperature or warmed in the dehydrator:)

The liquid that forms after marinating may be mixed back in, or carefully poured off.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
My family has a tradition on Thanksgiving day after we are all seated at the table. We take turns saying what we are thankful for. It is so nice to hear what everyone says, especially the little ones:)

This year, I have something very special to be thankful for...YOU!

Since I am alone in my raw journey, I am so thankful to have you to share my passion for raw food with. I am especially grateful to those of you who comment here, and all the people that have taken time to email me. Your encouraging words mean so much to me.

I am very happy to have gotten to 'know' some of you through your own blogs too:) You are all such an inspiration to me! Thank you.

Happy Thanksgiving everyone!

Creepy Caponata

It looks:) like my favorite recipe has gotten a Halloween makeover! This will be added to my complete list of Healthy Raw Halloween Recipes.

Creepy Peepers Caponata

For creepy peepers:
eggplant globes, cut using a melon-baller
black olives
green pimento stuffed olives, these are probably not raw but look cute:)
pine nuts, for "maggots"
capers
~~~~~~~~~~~~~~~~~~
1 Recipe Raw Eggplant Caponata, recipe follows

Preparation:

1. Peel eggplant and create as many globes as desired for eyeballs. Use the un-seedy parts.

2. Cut slices from green olives, cut black olives in half lengthwise.

3. Apply olives to eggplant globe, securing with decorative picks if desired.

4. Prepare caponata using all scraps from any garnishes.

5. Plate caponata and garnish with eyeballs, capers, and pine nut "maggots".

I had this today with the cheezy tombstone crackers I recently made, but my caponata crisps recipe would be good too.

You can check out some of the comments on gone raw for the different ways people have eaten this caponata, without the creepy peepers, of course:)

I made myself laugh when I realized what I was drinking with this...kom-boooo-cha!!!

If you want a very quick decorating idea, simply make some chive and olive spiders, and cut out a few moon shapes from yellow pepper. For spiders, cross (like an "X") 4 chives approx. 2 inches long and top with half a black olive.

Here is my caponata recipe re-posted for convenience.

Raw Eggplant Caponata
makes about 6 cups

Ingredients:
1 medium eggplant,peeled, 1/4"dice approx 4 cups
1 cup tomato, 1/4" dice
1 sweet bell pepper, I used yellow today, 1/4" dice
1 celery stalk, 1/4" dice
¼ cup red onion,or more to taste, 1/4" dice
¼ cup olives of choice,I used a mix of green and black, 1/4" dice
2 tablespoon capers,optional, not raw
`````````````````````````````````````````````
Dressing:
½ cup sundried tomato, soaked... or use 1/4 cup fresh tomato and 1/4 cup dried
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons agave, or 2 soaked medjool dates
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
1 clove garlic, or more to taste
all organic if possible

Preparation:
1. Prepare dressing ingredients in magic bullet or blender.

2. Combine first 7 ingredients in a bowl and mix well with dressing.

I love to use my vidalia chop wizard for cutting all the veggies quickly and uniformly:)

If you would like to reduce the amount of oil, replace with equal amount of tomato soak liquid:) .

Good right away or can be marinated several days in fridge. This keeps very well and almost gets better as it sits. I love it served at room temperature or warmed in the dehydrator:)

The liquid that forms after marinating may be mixed back in, or carefully poured off.
~~~~~~~~~~~~~~~~~~~~~~~~

This month has been so much fun for me! I have so many more ideas, but Halloween is next week! I would love to hear from anyone if there is something special you are looking for, like more kid ideas, or a main course, or anything. Please send me an e-mail with any suggestions. My contact info is on my profile here:) Thanks!

Raw Vegan Bacon

It seems like there are a lot of raw recipes for SAD foods. This may be because people want to find a raw substitute for their old favorite foods, especially comfort foods.

Some people don't mind this idea, especially while transitioning to a raw food diet. It does make it easier to have foods you are used to eating.

However, some raw foodies think you should not try to copy a SAD food, mainly because the results fall short of actually tasting like the food they are imitating. Also because it may be trying to re-create a food that you don't want to eat, like the "M" word. (meat, sssshhhhh)

With this in mind, I am still going to offer you several raw vegan bacon recipes...lol!

There are some really cute names that people have given their recipes, like bac-un, and fake-un. This is a fun idea, since it is not really bacon:)

I'll just refer to mine as bacon, but you gotta love mock meat names like sham ham, fakin’ bacon, not dogs and phoney baloney, right?

I know everyone has different tastes, so there are a few options, if you are craving something bacon-like.

Although there are actual recipes, I encourage you to mix and match the components and find your perfect bacon. Most recipes have just two parts, a base veggie for the bacon, with some kind of marinade. If you come up with your own recipe, and would like me to post it here, let me know!

For the bacon base there are several options. Here are some suggestions.
1. Eggplant, aka aubergine, I think is the most popular
2. Zucchini, aka courgette
3. Yellow summer squash
4. Jicama, if you can slice it really thin:)*
5. Young coconut strips, or coconut chips for bacon bits

*To slice the base veggie used for the bacon, I love to use my electric food slicer. This is the one I have, pictured below.
JCPenney has several models, and they are sometimes on sale.
A mandoline will work, but if you have a very large veggie it may be difficult to slice.
I find the electric slicer to be faster and safer than the mandoline.
If you make raw veggie lasagna, veggie chips, ravioli, manicotti, or bacon, you will find it very useful.

I find the thinnest possible slices of jicama to be my favorite.
You don't have to slice squash paper thin because it shrinks so much, and may be too thin after drying.
Eggplant works well sliced a little thicker than a nickel, and looks the most like real bacon. I love making the eggplant bacon:)

For the marinade:

Some spicy options include black pepper, cumin, paprika, cayenne, garlic, onion, and salt.

For a bit of sweetness you can try agave, dates, honey, or maple syrup.

There is often some kind of vinegar, with the most popular eggplant bacon recipe using ume plum vinegar. You may want to check the nutrition facts for the plum vinegar, especially if you are watching your sodium, as it has 1050mg per teaspoon.
Apple cider vinegar is a common ingredient most raw foodies have on hand.
Nama Shoyu is also popular for raw bacon.

Another ingredient necessary for creating an authentic bacon is oil or some kind of fat. Any mild oil, or olive oil, or even an avocado should give you a bacon-esque texture:)

For the smokey flavor, there aren't any raw options, so you may choose to leave these out. Smoked paprika, liquid smoke, chipotle pepper, smoked salt, smoked black pepper, and Lapsang Souchong tea. I find a little goes a long way with these ingredients, and they do give an authentic smoked bacon flavor to the finished product:)

Now for the recipes! There are many online, which I will provide the links to. One simple BLT recipe just used long strips of dulse as the bacon:) I hope you find one you like. Please let me know if there is another raw bacon recipe you would like to see here. Also, if your recipe is posted here, but you would like it removed, just let me know:)

Most of the following recipes are for eggplant bacon.

Raw Bac-un(bacon) from queenfluff on gone raw

Yummy Raw Vegan Bacon from Detox Darling

Recipe by Matthew Kenney, posted here by raw+simple

Raw Bacon by missveganlove, posted on sparkpeople

Bacon! by inspiredbyeverything, posted on gone raw

Raw Bacon, by rawclaire, posted on gone raw

Eggplant Bacon (raw vegan) by iRaw, posted on Foodbuzz

Bacon and Eggs, posted by rawbryan (raw Chef Bryan Au) on gone raw

Bacon, Why Not posted on from sad to raw website

My own recipe is posted on gone raw, of course:)

Here it is with some slight modifications

Crisp Bacon

Servings:
2 or 3 excalibur dehydrator sheets

Ingredients:

1 medium eggplant, sliced thin, lengthwise*
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 tablespoon paprika
or
1 tablespoon smoked paprika, not raw
2 tablespoons apple cider vinegar
2-3 tablespoons sunflower oil
1 tablespoon agave, or maple syrup
1 teaspoon garlic powder
½ teaspoon salt, or to taste
2 tablespoons water, or a little more to thin mixture

*I split the wide end of the eggplant an inch or so vertically in the middle and overlapped it to create straight slices (after marinating), or trim the eggplant to a rectangular shape before slicing, as pictured. Trimmings can be chopped for bacon bits. Peeling the eggplant is up to you. You can slice the eggplant into rounds if you prefer, like eggplant bacon chips:)

Preparation:

1. Mix all ingredients, except eggplant.

2. Lay the slices out on parchment paper.

3. Brush one side of the sliced eggplant lightly with mixture, add water to mix as needed. I use my fingers or a pastry brush. Turn each slice over, and brush the other side. The eggplant will become soft and if you like you can shape it to resemble real bacon:)

4. Transfer with the parchment to mesh dehydrator sheets.

5. Dehydrate at 115 degrees till crisp, flipping and transferring to mesh sheets 1/2 way through. Mine took about 12 hours as they were very thin.

Store in glass jars 2 weeks. If they wilt, you may re-crisp in dehydrator about 1 hour.

Adjust all ingredients to your own taste. Quantities also vary according to the size of your eggplant, and how thinly it is sliced. I use organic eggplant, which is usually a bit smaller than conventional.

Here are a few pics of makin' the bac'un!

Slicing the eggplant

Laid out on parchment

Brushing with the marinade

Scrunching to look like bacon:)


Here are a few pics of things you can make with the bacon:

One of my favorite ways to eat the bacon, a BLT salad


A BLT with sprouts on an ezekiel tortilla


Russell James' Wilted Kale Salad with eggplant bacon chips added

`````````````````````````````````
The following recipe was my very first bacon. It was one of those happy accidents:) I was trying to make a BBQ "potato" chip, and was using jicama for the chip. This is the recipe I was rawifying. After tasting it, I realized it tasted quite bacon-like, and so my bacon recipe was born! I must admit at the time I was transitioning, and had some in a BLT on real toast with some vegenaise..hehe.

Crispy Jicama Bacon

Ingredients:
1 jicama peeled, and sliced paper-thin into rounds, strips, or chopped into 1/4 inch dice for bacon bits
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Marinade:
2 tablespoons sunflower oil
1-2 tablespoons smoked paprika
1 tablespoon agave, or maple syrup
1 teaspoon garlic powder
1/2 teaspoon salt

1. Lay jicama out on parchment paper.

2. Coat both sides of jicama with a marinade. If making bacon bits, just mix the marinade with the jicama and spread onto parchment.

3. Dehydrate until crisp, flipping and transferring to mesh sheets 1/2 way through. The jicama may take up to 24 hours to get really crispy.

Here is the jicama as Canadian style bacon..sorry for the old pic:)

Jicama bacon bits on little tomatoes filled with nut cheese. Sorry, another old pic:)

I hope you find this collection of raw vegan bacon recipes helpful. It does make a unique addition to the raw food diet:)

Caponata Tartlets

A weekly staple for me is raw eggplant caponata. It is a very versatile recipe as it can be used on top of salad, to stuff mini tomatoes or peppers, or just "as is":)

Today I filled some mini-tart shells with the caponata. I made the shells a week or so ago and kept them in a glass jar. They held up perfectly! Just as crisp as when they were made. I used my Crisp Italian Herb Cracker recipe for them, but any of my almond cracker recipes work well for tart shells. The Italian herb blend matched those in the caponata today.

I have my caponata recipe in my very first post here, but will copy it for convenience:

Raw Eggplant Caponata

Servings:
makes about 6 cups

Ingredients:
1 medium eggplant,peeled, 1/4"dice approx 4 cups
1 cup tomato, 1/4" dice
1 sweet bell pepper,I used orange, 1/4" dice
1 celery stalk, 1/4" dice
¼ cup red onion,or more to taste, 1/4" dice
¼ cup olives of choice,I used a mix of green and black, 1/4" dice
2 tablespoon capers,optional, not raw
`````````````````````````````````````````````
Dressing:
½ cup sundried tomato, soaked...or use 1/4 cup fresh tomato and 1/4 cup dried
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons agave, or 2 soaked medjool dates
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
1 clove garlic, or more to taste
all organic if possible

Preparation:
1. Prepare dressing ingredients in magic bullet or blender.

2. Combine first 7 ingredients in a bowl and mix well with dressing.

I love to use my vidalia chop wizard for cutting all the veggies quickly and uniformly:)

If you would like to reduce the amount of oil, replace with equal amount of tomato soak liquid:) .

Good right away or can be marinated several days in fridge. This keeps very well and almost gets better as it sits. I love it served at room temperature or warmed in the dehydrator:)

The liquid that forms after marinating may be mixed back in, or carefully poured off.

Tarts should be assembled as close to serving as possible, but will stay crisp for an hour or so after.

Of course the caponata recipe is posted on my favorite raw recipe site, gone raw, along with my Caponata Crisps.

Caponata Crisps

makes 3 excalibur dehydrator trays
Ingredients:

½ cup sundried tomato, soaked
1 small peeled eggplant, approx 2cups
1 sweet bell pepper, red,yellow,or orange
1 stalk celery
¼ cup red onion
1 clove garlic, or more to taste
2 tablespoon dried oregano
2 tablespoon dried parsley
2 tablespoon dried basil
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon agave
2 tablespoon olives, raw, black and green
2 tablespoon capers.optional, not raw
3 cup golden flax meal
all organic if possible
Preparation:

1. Process everything,except flax meal, in bowl of food processor until fine.

2. Add flax and mix well.

3. Roll,(covered with food wrap) 1/8” thick on parchment on mesh, or teflex sheets.

4. Pre-cut,and decorate with sliced olives and capers if desired.

5. Dry at 115 degrees approx 18 hours or till crisp.

Most crisps had a gentle curve to them, perfect for scooping caponata