Mattye's Matar Paneer (from FRUGAL RAW!)

Matar Paneer

Matar Paneer is Peas and Cheeze cubes in a milk tomato curry sauce. Begin the dish early in the day for the cheese to have time to dry. If using frozen green peas, thaw to room temperature.

Cheeze Cubes:
2 cups soaked sunflower seeds - drained
3 tbsp olive oil
juice of 1/2 lemon
1 tbsp miso
sea salt to taste

Process sunflower seeds until finely ground. Add olive oil, lemon juice, and miso - process until very smooth and thick. Add sea salt to taste. Drop by tablespoonfuls onto a mesh screen and dehydrate at 105 degrees for 8 hours. Then using a spatula, turn each cheese cube and dry for 2 additional hours.

Tomato Curry Sauce:
1 c. soaked sunflower seeds
½ c. water
1 tbsp tahini

4 medium tomatoes - chopped
½ c. dried tomatoes (soak until soft if using a standard blender)
1 tsp asafetida (hing)
2 tsp ground ginger or 1” fresh ginger peeled and grated
2 tsp ground coriander
½ tsp tumeric
½ tsp sea salt
½ tsp ground cumin
¼ tsp crushed red chilies

Place sunflower seeds, water, and tahini in blender and blend until smooth. Add chopped tomatoes and blend until smooth. Add dried tomatoes and all of the seasonings. Blend until dried tomatoes are pureed and spices are well combined.

Place a 2-lb bag of thawed green peas (fresh if you have them) in a large bowl and pour the curry sauce over it. Stir well. Pour mixture into deep container that will fit in your dehydrator and evenly distribute the cheeze cubes, covering them with the sauce. Cover each container with plastic wrap and place in dehydrator at 105 degrees for an additional 1-2 hour or until ready to serve.

Serve atop a bed of riced parsnips.

Mattye's Dolmas! (from FRUGAL RAW!)

Dolmas!

I wilted these in the dehydrator, BUT if prepared enough time ahead, the collards should wilt fine on their own - I'd prepare them in the morning and allow them to sit at room temp for the day if you don't have a dehydrator...

filling:
2 c. parsnips - riced
1 c. soaked sunflower seeds - coarse chopped
3/4 c. dried currants
2 tsp dried or 1 tbsp fresh mint
zest of 1 lemon
1/2 tsp sea salt

Combine all filling ingredients in a large bowl and set aside.
Use collard leaves for the dolmas wraps.

dip for leaves:
equal parts of lemon juice and olive oil on a deep plate

Prior to filling the leaves, bathe each side as you go in the olive oil and lemon juice mixture, coating each leaf well. Lay on a cutting board and fill with a couple of tables spoons of filling. Roll tightly and place on mesh dehydrator screen. Continue with the filling leaves until all filling is used. If desired/necessary, dehydrate at 110 degrees for 1 hour to speed up the wilting of the collard leaves.

Mattye's Kofta Nuggets with Lime Curry Sauce

Mattye's Kofta Nuggets with Lime Curry Sauce

I originally formed these to 1/4" thickness. I feel that was too thin, and that would be better served by forming to 1/2" thickness so that thy don't become too dry.

Kofta Nuggets

6 carrots
1 large onion
8 oz. pkg sliced white mushrooms
1 16 oz. bag angel hair shredded cabbage
1 c. pecan meal
2 tbsp olive oil
1/2 tsp crushed red pepper
2 ½ tsp ginger
2 tsp cumin
1 ½ tsp tumeric
1 ½ tsp coriander
1 ½ tsp garam masala
¼ tsp hing (asafoetida)
sea salt and cracked black pepper to taste

Process carrots, onion, mushrooms, and cabbage until finely diced. Add olive oil and seasonings and blend well. Add pecan meal and mix well until evenly blended. Form into nugget shapes, about 1/2” thick and place on mesh dehydrator screens. Dehydrate at 105 degrees until desired doneness (approximately 8-10 hours).


Lime Curry Sauce

zest from 1 lime
1 ½ large limes' fruit only (pith and seeds removed)
½ c. raisins – soaked (reserve water)
2 bananas
1 clove garlic
¼ c. raw honey
1 tsp coriander
2 tsp cardamom
½ tsp cloves
1 tsp ginger

Place all ingredients (reserving raisin soak water) in high-powered blender and blend until thick and smooth. Slowly add the soak water to desired thickness. Adjust seasonings to taste.

Mattye's Spinach & Mushroom Cream Pastas

...undressed.


and dressed up in my Raw Parm:


This is a modification I created, inspired by Carmella's "The Sunny Raw Kitchen" site. OH-SOOOOO-GOOOD!!!

Pasta:

2 zucchini, peeled and grated (I used my grate plate on my food processor)
1/2 2.5 ounce bag of dried black mushroom strips - rehydrated

Sauce:

1 1/2 c. raw macadamias
3/4 c. water
2 garlic cloves
Juice of 1 large lemon
salt, cracked black pepper, and crushed red pepper to taste

Grind macadamias in food processor until a fine meal. Add water, garlic, and lemon. Season to taste. The sauce should be a fairly thick cream. It will thicken a bit more as it sets. If necessary, prior to serving, add a tablespoon of additional water at a time to thin out. It should be the consistency of a thick alfredo sauce.

Spinach and Mushroom Prep:

5 cups baby spinach leaves (this will equate to 3 c. post marindae wilt)
2 1/2 tbsp cold pressed olive oil
2 tsp Herbs du Provence
salt and black pepper to taste

Wash and slice spinach into thick strips, then stir oil and herbs well into it. Set aside to wilt.

1 1/2 c. fresh crimini mushrooms - sliced.
cold pressed olive oil
Nama Shoyu or tamari

Toss mushrooms in just enough equal parts of olive oil and Nama Shoyu (or tamari) to coat. Let marinate for 1 hour.

Dehydration is optional - if you choose to warm in dehydrator, place spinach, mushrooms and pastas separately in small glass bowls in the dehydrator, and warm for 1 hour.

Assembly: This dish can be plated individually, or family style on a large platter. Begin by placing alternating, equal sized mounds of the black mushroom strips and zucchini shreds on a plate or large family-sized platter. Cover the entire base of the plate. Next, spoon the macadamia cream sauce over the pastas. Top with spinach and then mushrooms, lining the bottom edge of the plates/platter with mushrooms as well. Have a dish of Raw Parm on the table so that each can use as much or little as they wish. Bon Appetit!

Mattye's Raw Parm (in FRUGAL RAW!)

Mattye's Raw Parm

1 1/2 c. raw sunflower seeds (not soaked)
3 tbsp. nutritional yeast
red pepper flakes, s&p to taste

Place sunny seeds into food processor and process to a fine meal. Add nutrional yeast and spices and process until well combined. Store in an airtight container in the refrigerator.

Mattye's Mushroom Pizzas!

Mattye's Mushroom Pizzas!

base:
8-10 Large white mushrooms

sauce:
3 roma tomatoes
1 clove garlic
Italian seasoning, s&p to taste

Toppings of your choice
Raw Parm (see recipe above)

Cut each of the mushrooms in half, producing 2 disks from each. If you have any with any holes in them after cutting, place a very thin slice of onion over the base before saucing. Spoon sauce over the caps to the edge of each. Top with toppings of your choice - here I used onion, bell pepper, jalapeno, black olives, and pineapple. Place in dehydrator for 5-6 hours. Remove and dust with Raw Parm. Serve!!

Mattye's Kimchee!

Mattye's Kimchee

1 head chinese cabbage
1/2 onion
2 cloves garlic

1-2 TBSP HOT Korean red pepper powder (usually sold in the produce section of Korean markets)
Salt to taste

Was and Chop up the cabbage and place in a large bowl. Slice thinly the onion and add to cabbage. Slice or dice garlic and do the same. Add red pepper powder and salt and mix well. It won't look very red or wet at this point - but it will in a few days!

I start mine in 2 quart-size mason jars and after two days, I combine the two to one. As the salt breaks down the cabbage, it softens and the red liquid we are all so familiar with begins to appear and fill the jar.

Let stand for 4-5 days before eating to allow the kimchee to fully ripen. People in Korea will often have this over hot rice on cold winter mornings and it keeps them warm throughout the day! (I like mine straight up!)