December 19, 2012

Natural Foodie: May your days be merry and ... meatless

(Continued from page 3)

20121204_NaturalFoodie
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Kids Gone Raw chefs Elizabeth Fraser, left, and Maggie Knowles show off their holiday dish, maple Dijon papaya steaks.

Gordon Chibroski/Staff Photographer

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Smoky roasted sweet potatoes with black beans and cashew cream.

Courtesy photo

Additional Photos Below

Toni Fiore shows how to create Mushroom Pate in this video.

Blend cashews, 2 cups water and agave nectar to a creamy consistency.

In a large glass bowl or among individual parfait glasses, spoon in a dollop of cashew cream, cover with a thin layer of flax or granola, then arrange a thin layer of strawberry (or fruit) slices.

Repeat with one, two or more layers. Serve chilled.

CRAZY DICK'S LEGAL SWEET POTATO CRUNCH

From Rich Curole, owner of Crazy Dick's Cajun Foods, crazydickscajunfoods.com

Serves six to eight

FILLING:

1 to 2 teaspoons Crazy Dick's Hot or Smoky Cajun Seasoning

3 cups cooked and mashed sweet potatoes

1/2 cup applesauce

1/2 cup almond milk

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/8 cup butter (melted)

TOPPING:

1 cup chopped pecans

1/3 cup all purpose or whole wheat flour

1/3 cup honey

2-2/3 tablespoons butter (melted)

Preheat oven to 375 degrees. Bake sweet potatoes on baking sheet for 45 minutes or until cooked thoroughly and tender throughout. Chop pecans in food processor, then mix in flour, melted butter and honey in that order. Set aside.

Once sweet potatoes are safe to handle, cut into small chunks (leaving the skin on) or scoop meat of potatoes into food processor. As sweet potatoes are mixing, add applesauce, almond milk, vanilla, cinnamon, melted butter and Crazy Dick's Cajun Seasoning.

Place sweet potato filling in 8-by-8 baking pan or similarly sized casserole dish.

Lightly warm pecan topping, then spread evenly across the sweet potato filling.

Lower oven to 350 degrees and bake for 35 minutes, until topping is golden to dark brown. Scoop to serve as a side or cut into squares to serve as dessert.

 

Staff Writer Avery Yale Kamila can be contacted at 791-6297 or at:

akamila@pressherald.com

Twitter: AveryYaleKamila

 

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Additional Photos

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An individual portabello bourguignon stuffed squash.

Courtesy photo

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Toni Fiore's mushroom pate.

Courtesy photo

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Crazy Dick's sweet potato crunch.

Courtesy photo



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