chilled cucumber soup with dill

prep time:  tbd
servings:  tbd

ingredients:
3 cucumbers - peeled and seeded
1 lemon- peeled
1/2 cup cashews
4 cups water
1/4 cup fresh dill or 1/8 cup dried dill
1 teaspoon salt
2 tablespoons olive oil

steps:
1.  blend everything except the dill in a high-speed blender for 3 minutes or until smooth.

2.  add dill and blend for 15 seconds.

3.  serve chilled.

- goop, january 2011

crab-less cakes

prep time:  tbd
cook time:  15 minutes
servings:  12 cakes

ingredients:
1 cup cashew pieces
1 brown rice cake - crumbled
1 yellow onion - peeled and chopped
2 medium carrots - shredded or finely minced
1/4 cup parsley - chopped or 2 tablespoons dried
1 tablespoon cashew butter
1 teaspoon salt
1/2 cup flour
3 teaspoons paprika
1 small clove garlic - peeled
2 tablespoons dulse or nor or kelp granules or flakes
1 teaspoon fresh ground pepper

steps:
1.  preheat oven to 350.  mix all ingredients together in a food processor, blending until all large pieces are broken up and it is sticky and fairly combined.

2.  grease a baking sheet with olive oil and from the sticky mixture into patties (roughly 4 inches in diameter).  bake in the oven for 8 minutes, turn over and bake another 7 minutes.

3.  serve with mustard and sauerkraut.

- goop, january 2011

creamy winter greens

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1/2 cup vegetable broth
1 red onion - finely chopped
1 cup unsweetened rice milk
1/4 cup cashews
2 tablespoons nutritional yeast (optional)
1 teaspoon onion powder
1 teaspoon mellow white miso
pinch of nutmeg
4 cups chopped kale

steps:
1.  heat broth in a large skillet over medium heat.  add onion and cook until softened, 5 - 7 minutes.  transfer to a blender, add rice milk, cashews, yeast onion powder, miso, nutmeg and blend until smooth.

2.  transfer onion mixture back to skillet and bring to a simmer of medium heat.  stir in kale and keep simmering tossing often until kale is just tender, about 5 minutes.

- good, january 2011

pesto baked salmon

prep time:  tbd
cook time:  30 - 40 minutes
servings:  2

pesto ingredients:
2 cups fresh basil
1 cup cashews
1/2 cup sunflower seeds
1/2 cup nutritional yeast
2 cloves garlic - peeled and chopped
1 tablespoon olive oil
1 teaspoon sea salt
1/2 cup water (optional)

ingredients:
2 salmon fillets

pesto steps:
1.  blend all ingredients, except water and olive oil, in a high speed blender or food processor.  add the olive oil and water just enough to thin desired consistency.  set aside.

salmon steps:
1.  preheat oven to 350 degrees.  place the salmon fillets, skin side down, on to a piece of foil on a baking tray.  spoon over 2 tablespoons of pesto onto each salmon fillet and close over the foil to make a "container".  roast in oven for 30 - 45 minutes.

- goop, january 2011