Rawcos

This is our Raw Taco, now named Rawco by popular demand.  The filling is local 'Shrooms (mixed with onion, jalapeno, local pecans and seasonings), Local Greens act as a taco shell and we top it with a baggie of cashew cheese, yum. 

It comes with a salad on the side.  A salad for which there is not yet a name,  Help me with a good name.  I'm thinking of calling it Farmer Hash, or Reaper Pickle, or Hillbilly Slaw.  Clearly I am fresh out of ideas.  I ask only for inspiation.  Something tells me I should  put it to a vote before I commit.  Your ideas will be listened to.


Now soliciting names for a raw local seasonal carpacio.

Vegan Halloween, watermelon brains

It is Halloween and you are scared of this food. The Graveyard dip reminds you that zombies can rise up from the ground and eat you. You are frightened of the spinach and artichokes that are burried within. Everyone knows that vegan zombies will eat your graaains.

This Phyllo Ghost is filled with some very spooky mushrooms. Perhaps they are poisionous and you too will become a ghost if you eat them.

Just like these ghosts did.

Once I was driving down on Bomar Street and I saw a flying saucer. At first I thought it was my neighbors wife after he complained about dinner. Turns out it was this little green man made of green tea . He abducted me and turned my brain into agar agar arrgg.


This here is a collection I keep of all the fingers that try to steal the vegan shortbread cookies from the bowl before the

party has started. Don't they know

there are plenty of other ways to kill time.

Mummy told me my vegan diet would never amount to anything so I put a curse on her.

Green Avocado Gazpacho

In a hurry as usual, but I have this orginal recipe on file: contents are not neccesarily in this order.
Green Gazpacho
Onion
Cucumber
Celery
Bell pepper
Cilantro
Parsley
Basil
Garlic
Organic Pecans
Sea Salt
Black Pepper
Cumin
Celery Seed
Cayenne Pepper
Organic Lemon and Lime Juice
Little bit of olive oil
Avocado
Tomatillo
White Wine Apple Cider Vinegar The Garnish is Boscoli Italian Olive Salad, in a jar. Oh and an avocado wedge.

Raw Tostada

Just a little raw snack I was hungry and happened to have some raw onion bread laying around. (Sunflower seeds, flax, onions and spice ground up and dehydrated) and some cashew cheese (The simple version just has salt,oil, lemon, water and cashews). The yellow tomatoes were grown at the Emile Street Community Farm and the variegated basil sprig is from my garden.


That's Joe at the farm. He's our hero!
A word about Joe and the farm. The farm sits inside the Houston city limits in a very poor part of town. Joe, who also has a full time job, spends all of his money, heart and soul on this project. He finds land, plops awesome magical mushroom dirt mix on top of the land (sometimes on top of concrete) and then he and the community farm the land. He's gotten the whole community out and involved, based mostly on his good looks and laid back charm. Make it happen Joe. And for all you style watchers out there; farming is the new punk rock!

Vegan Coconut Flan made with Goya Coconut Flan mix and two cans of coconut milk. Super easy!

Slightly less easy is the raw vegan cheesecake made with cashews. I need to work on my picture taking skills. I'm always in too much of a hurry.

vegan raw lasagna

Here is my version of a vegan raw lasagna. It's got a cashew and pine nut cheese, a fresh basil pesto, a sundried tomato sauce, zucchini, crook neck squash and fresh organic heirloom tomatoes.

And here it is in all of it's uncut beauty. The recipe is a doozy.


Cashew Cheez:

1 cup soaked cashews
1 cup soaked pine nuts
1 small handful of onion
1 clove of garlic
2 tbsp lemon juice
salt and pepper to taste

Process all together in a good blender until creamy. You will have to stop and start it and push down the edges a lot because the cheese is so thick but that's how you want it.

Tomato sauce:

1 cup soaked Sun-dried tomatoes
1 small tomato
1 small handful chopped onion
1 small sprig rosemary
1 clove garlic
1 tbsp lemon juice
salt and pepper to taste

Process this in the same way as the cheese. Again, this should be very thick.

Pesto:

2 large handfuls of basil
2 cloves garlic
1/2 cup pine-nuts
2 tbsp. olive oil
salt and pepper to taste

Process in a blender or a food processor

Thin slices of fresh zucchini and heirloom tomatoes.

If you don't have a good mandolin, use a potato peeler to get extra thin zucchini slices and then use a couple of layers in each layer (if that makes sense). Cut the tomatoes by hand.

Line a plastic container with plastic wrap.

Sprinkle the bottom layer with a little pesto and a little cheez. This will end up being the top so this is for garnish. Arrange the prettiest tomatoes you have on the next level. Next, layer the zucchini and then the tomato sauce, then more tomatoes, then pesto, then zucchini, then cheez, then pesto, then more zucchini, then tomato sauce, then more zucchini, then more pesto and finish with a layer of tomatoes.

Cover with the plastic wrap and refrigerate until cool. When cooled place a plate over the whole thing and invert. Remove the wrap. Cut with a serrated knife.