Mattye Lee's Vegan Kitchen

Rawesome Website!!

2009-11-21T04:33:00.000-08:00

Rawesome website!!!!! The Farmer's Garden is a place where people can post free classifieds to sell, trade or give away their surplus backyard garden produce.

Launched in May 2009, this website is nationwide and ever growing. I think it is a great resource for members of our community. It is very easy to grow more produce than you and your family can use. Why not share your local, fresh and delicious vegetables, fruit, berries, etc. with others too?

Registration is free and required to post classifieds to buy, sell or trade surplus produce. Individuals and non-profit organizations can also post wanted classifieds. Registration is not required to search the classifieds.

So, enjoy - and pay it forward!!

Mattye's Matar Paneer (from FRUGAL RAW!)

2008-02-22T07:43:00.000-08:00

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!)

2008-02-22T07:39:00.000-08:00

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

2008-01-20T10:26:00.000-08:00

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

2007-12-26T04:18:00.000-08:00

...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!)

2007-12-23T15:59:00.000-08:00

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!

2007-12-23T15:53:00.000-08:00

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!

2007-11-03T07:46:00.000-07:00

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!)

Mattye's Breakfast Scramble

2007-10-14T09:07:00.000-07:00

Mattye's Breakfast Scramble
(serves 1-2)
Total Calories: 406, Carbs: 22g, Protein: 15g, Fat 32g

1/4 c. raw cashews
1/4 c. raw sunflower seeds
1 tsp. nutritional yeast
1/4 tsp. tumeric
1/8 tsp sea salt
freshly ground black pepper
up to 1/4 c. water

1/2 fresh jalapeno
1 thin slice purple onion
1 tbsp cilantro leaves
1/2 small tomato (reserve remaining half for garnish)

1/2 c. spinach leaves

Place cashews, sunflower seeds, nutritional yeast, tumeric, sea salt, and black pepper in to food processor and process until gournd small but not powdered. Gradually add water up to 1/4 c. to make a pate consistency. Place in a bowl for mixing.

Next process the jalapeno, onion, and cilantro until diced finely, then add 1/2 the tomato and dice. Add to breakfast pate and fold in gently.

Arrange spinach leaves on a plate and spoon breakfast scramble onto leaves. Garnish with remaining tomato, a cilantro leaf and dust with freshly cracked pepper.

Serving suggestions: serve with a fresh orange to aid your body in iron assimilation! To off balance the fats in this meal, stick to fruits and veggies for the rest of the day:) or split for two and serve with a fruit salad on the side to cut calories and fats in this meal!

Mattye's Solar Salsa Spinach Salad

2007-10-13T03:47:00.000-07:00

Mattye's Solar Salsa Spinach Salad (serves 2)
287 calories: 35 g. carb. / 7 g. protein / 16 g. fat per serving

salad:

3 c. spinach leaves
1 c. romaine, broken into bite-sized pieces
1 avocado, halved and skinned
1 red tomato, halved then each half cut into five sections.
2 slices from a purple onion half
1 lemon, cut in half
sea salt and pepper to taste

Split ingredients between two large dinner plates, squeezing the juice of half a lemon over each assembled salad. Next, make the Solar Salsa:

1 clove garlic
1 medium jalapeno pepper (with seeds)
1/2 habanero pepper (with seeds)
1/2 large purple onion
1 pink tomato
1 yellow tomato
1 orange, peeled and seeded
1/3 bunch cilantro
sea salt and pepper to taste

Begin by placing the garlic, jalapeno, habanero and onion in the feed processor. Pulse until all is finely chopped. Remove from processor and set into a large bowl. Set aside. Process the tomatoes until diced, and add to the onion/pepper mixture. Process the orange and cilantro similarly, and add to the salsa mixture. Stir well and season with salt and pepper to taste.

Top prepared salad beds generously with Solar Salsa, and garnish with an additional cilantro leaf as shown.

Mattye's Mexi-Corn Salad

2007-09-26T15:14:00.000-07:00

Mattye’s Mexi-Corn Salad

1 1/2 Florida avocados
4 ears of corn kernels fresh cut from the cob
1 bunch cilantro
1/2 an onion - diced
1 cup of spinach
3 roma tomatoes - sliced
1 bell pepper - diced
2 handfuls raw pepitas

Dressing: olive oil, apple cider vinegar, salt, pepper, and tajin to taste

Topping: raw salsa: chopped tomatoes, onions, olives, chiles, and enough olive oil and raw vinegar to moisten.

Place all of the salad ingredients in a large salad bowl. Toss with the dressing. Served plated with topping of raw salsa!

Mattye's Raw Creamy Cauliflower Soup

2007-09-26T15:02:00.000-07:00

Mattye’s Raw Creamy Cauliflower Soup

1 head cauliflower
3 leeks (white part only)
1 cup nut sour cream (recipe follows)
2 tbsp minced portabella mushroom
2-3 tbsp olive oil
water to thin to desired consistency
sea salt, pepper, and nutmeg to taste
grated carrots (optional)
raw pumpkin seeds (optional)

Place all in a high-powered blender and blend until smooth and soup warms. Serve with shredded carrots and raw pumpkin seeds as garnish. Serves 4 – 5.

Nut Sour Cream: 1 c. nuts (cashews or pignolas will produce a nice white color) – soaked for at least 12 hours, 2 tbsp raw tahini, 1 tbsp olive oil, juice of 1 lemon, water to thin to desired consistency (add 1 TBSP at a time) and sea salt to taste

Mattye's RAW Vegan Tacos and All the Fixins!

2007-08-02T15:06:00.000-07:00

Mattye’s Raw Vegan Tacos and all the fixins!

Inspired by great raw chefs Storm Talifero and Matt Amsden, but living in an area sadly lacking in young coconuts, I decided to come up with my own version of this tasty treat!

Shells = Organic Collard Leaves – whole, but with the thicker portion of the stem cut out

Fixins = chopped tomato, chopped avocado, shredded lettuce, sea salt

Salsas:

Green (mild):
1 tomatillo (quartered)
¼ purple onion
1 tbsp cilantro leaves
juice of ½ lime
sea salt to taste

Place the tomatillo, onion, and cilantro into a food processor – process until finely minced. Spoon into serving bowl and add lime juice and sea salt – stir well and set aside.

Fiery (hot):
3 habanero peppers
¼ purple onion
2 cloves garlic
1 tsp. cilantro leaves
sea salt
olive oil

Place the habanero, onion, garlic, and cilantro into a food processor – process until finely minced. Stir in sea salt and spoon into serving bowl. Drizzle only enough olive oil over it to moisten. Stir well and set aside.

Taco Filling:
1 c. raw brazil nuts (dry, not soaked)
½ purple onion
2 cloves garlic
1 tbsp olive oil
juice of ½ lime
sea salt, black pepper, cayenne, Mexican chili powder, and cumin to taste

Place brazil nuts in a high-powered, clean, dry blender. Blend until nuts are a coarse meal. Place onion, garlic, and olive oil into a food processor and process to a pulp. Place nut meal and onion mixture into a mixing bowl. Add lime juice and seasoning. Mix well. Final consistency should be semi-sticky/semi solid. Set aside

Cashew Sour Cream:
1 c. cashews – soaked for at least 12 hours
2 tbsp raw tahini
1 tbsp olive oil
juice of 1 lemon
water to thin to desired consistency (add 1 TBSP at a time)
sea salt to taste

Place cashews, tahini, olive oil, and lemon juice into a high-powered blender. Begin blending to a thick creamy consistency, adding water if/when necessary. When “cream” has reached your desired texture, transfer to a serving bowl and add sea salt to taste. Mix well.

Assembly:
Use a collard leaf as your base. Fill in a line down the center of the leaf, with taco filling, sour cream, tomatoes, avocados, lettuce and salsa. Fold up like a taco or roll into a burrito shape and devour! YUM!

Caution: These are more filling than they look.