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raw day 5: do you love color? – swell

raw day 5: do you love color?

fresh fruit tart with citrus banana cashew cream on a buckwheat crumble crust

today, i loved colors.  well, more than usual, and in my food.  i am fully aware that it is much hotter and muggier in other parts of the world than it is here in minnesota, but today was our first really hot day.  my one-block walk to work left me uncomfortably hot and sweaty, which was an unfortunate follow-up to the morning of fun food-making.

i had some soaked cashews waiting to be used in the fridge and a bunch of bananas on the counter, which i thought would pair well together to make a rich and creamy topping for the buckwheat crumble (again, from living cuisine) crust i’d made over the weekend.  and though i love bananas and have been adding them to smoothies and eating them plain, i thought they might work well with some citrus flavors for variety.  at work i have to bake these (unfortunately not vegan) citrus pistachio shortbread cookies that smell SO good.  until i feel inspired to turn my oven on and veganize them, i thought i’d borrow the intoxicating trio of lemon, orange, and lime for this little creation.

most of my raw eating has been from cookbooks because i am far less familiar with the concepts and i wanted to learn new ideas and techniques.  this time, however, you’re in luck if you’re jonesing for a homemade recipe!  i’m going to go out on a limb and say you could probably make this with all bananas and no cashews if you can’t eat nuts, as well as subbing avocado for bananas if you’d like to keep the creaminess but skip the banana flavor.  it works equally well as a pudding with granola and fresh fruit.  or you can do it like i did.

citrus banana cashew cream filling (makes enough for a 10″ deep pie crust, maybe more):

1 ½ cups cashews, soaked 6-8 hours

2 bananas, peeled and broken into chunks

8 dates, pitted*

1 whole orange, zest and juice

½-1 lemon, zest and juice (start with 1/2)

½-1 lime, zest and juice (start with 1/2)

2 teaspoons vanilla, or vanilla bean

water, as needed

Place soaked and drained cashews in a food processor or blender and process into a meal. Add remaining ingredients (except water), and blend thoroughly, scraping down the sides as needed, until as creamy and smooth as possible. Add water as needed to adjust thickness (how much juice you get out of your fruits will affect this too). This may take 5 minutes depending on the strength of the processor/blender (but if you choose the no-nuts route, far less time). Taste and add more zest if desired.  Use as a pudding or pie/tart filling with fresh fruit, eat, and pass out from creamy deliciousness.

*the dates do darken the cream up a bit, so you can use agave to taste if you prefer, or leave it out if you just want to rock the banana.

why yes, i did have a piece for breakfast!

after a quick rinse in the sink, the bowl went back on the food processor to whip up some pea mole (that’s the guacamole kind of mole) for a “torta” i was planning to bring to a dinner party later.  however, that’s when i had to get creative.  the “torta” crust i had made the day before out of sprouted wild rice and some other things didn’t smell quite right.  i noticed this about the wild rice the last time i rinsed it – it smelled off in a way that made me worry it had gone bad.  i rinsed it really really well and the smell seemed to go away, but after dehydrating it the smell was back and i just couldn’t risk sacrificing perfectly good fillings on a crust that might make me (not to mention my friends) sick.  painful as it was, i tossed it and hoped i could come up with some sort of elaborate new dish.  but i had no good ideas, and not much time.  luckily my eyes landed on the massive container of rosemary crisps sitting innocently on the kitchen table, and i found my purpose.  the summer manitok torta from living cuisine became, instead, spicy pea mole with avocado and tomato on rosemary crisps:

i actually added garlic (and some cayenne for kick) to the mole, since that flavor was meant to be in the wild rice crust, but otherwise kept it the same.  instead of a torta, i had individual servings with a slice each of avocado and tomato, and parsley for garnish.  despite a slightly less crispy cracker from being prepped in the morning, these were well received as my somewhat self-conscious contribution of raw.  since i sadly couldn’t partake in the delicious-looking quinoa and garbanzo salad, i had three mini tortas!

i don’t know what tomorrow will bring, but i do have a small bowl of leftover mole, tomatoes, and avocado, so they will likely end up in something.  that, and i have half of the fruit tart left (yep, it was all me).  perhaps i’ll conjure up an appropriate vehicle during my haircut after work tomorrow?

15 Responses to “raw day 5: do you love color?”

  1. jessy says:

    oooooooooooooooooooh my goooooooooooodness! your fruit tart is a work of art! i would have eaten all of that for breakfast!

    that stinks that you had to toss the wild rice, but it IS better to the safe than sorry. especially since the rice was still smelling a little funky. rosemary crisps with spicy pea mole sound (and look) heavenly!!

    all of the raw yummies are making me hungry! it looks divine! and thanks for sharing this process with us – i’m really enjoying everything, and i’m learning a lot, too!

  2. Ricki says:

    Just stunning! The colors are gorgeous–and they must taste just as good. (Sorry about the rice, though–better safe than sorry).

  3. shellyfish says:

    That tart is just beautiful! I was thinking to myself today that a raw tart might be in order. And those mini-tortas are just so beautiful looking! I love that you were able to come up with a plan “B” after having to ditch the rice, but you’re right, better safe than sorry.

  4. Courtney says:

    Oh wow–that tart is gorgeous! I hope it was as delicious as it is beautiful :o )

    Oh and I agree, fall is my favorite time of year! If only it were a little closer to fall…

    Courtney

  5. Aly says:

    It’s so colourful! Looks like all your meals are packed with vitamins. Everything looks delicious!

  6. Your presentation is beautiful for both dishes! And I’ve been known to show up for haircuts with a cookbook for my reading pleasure. Hope your haircut time helps you percolate some ideas!

  7. quarrygirl says:

    that food looks so delicious. if i had the time and was a better chef, i would love to try i raw diet. and i would REALLY love to try that tart.

  8. [...] seeds for the week.  most of the nut-inclusive recipes were actually the crackers and later the tart topping.  after that the bulk of the food was fresh fruits and veggies which is what i had to shop for [...]

  9. Nikki says:

    This is just breathtaking – I love raw food and this has to be one of the most lovely raw food items I’ve seen. It’s like its out of Charlie Trotter’s Raw. I cannot wait to try it.

  10. a-k says:

    the tart was finished in two days! kind of sick, but healthy really! i should make one every week. and i’m really glad i ditched the wild rice crust, though it would have been interesting. the rosemary crisps worked out great!

  11. Vegan_Noodle says:

    What a gorgeous tart!!! Desserts like these make me think I might could do the raw thing….

  12. Liz² says:

    oh my god. stunning is right!

  13. atxvegn says:

    Beautifully done!

  14. [...] been getting a lot of requests for the Rosemary Crisps recipe since posting this.  I’ve posted about them before, and while I wish I could take credit for their ultra-delicious existence, they are from Rene [...]

  15. Gauri Radha गौरी राधा says:

    So colorful and delicious!!

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