Tag Archives: bloody mary

Fundamentals of Raw Food: Day 10

raw vegan seaweed salad

I just completed day 10 of my classes teaching the fundamentals of raw food!

Today was awesome for so many reasons. In addition to the tasty things I made and ate, I took my knife skills test and aced it, both the written portion and the actual cutting portion. It was a little tedious for me, but I really did learn a lot from making a daily practice of it. My cutting skills improved dramatically, and most importantly, my hands now automatically use the correct methods for holding my knife and cutting while protecting my fingers.

There is still room for improvement, but I’m very happy with my progress, thus far. I will miss making a daily juice from the vegetables I practiced chopping. 😉

knife skills test

My raw vegan banana bread also went into the dehydrator today! This is not a recipe that I have found in any of Matthew Kenney’s books, so I am not able to provide any sources for it. I was really pleased with the final product and would definitely make this again! I’ve been enjoying it as a wonderful healthy breakfast with a big cup of fresh juice in the mornings!

raw vegan banana bread raw vegan banana bread raw vegan banana bread

The second recipe I worked on for Day 10 was a seaweed salad. This recipe appeared to be an adaption of the “Seaweed Salad” that is on page 83 of Everyday Raw by Matthew Kenney. I was very happy with the way the flavors blended together in the final product. I made extra so I could take some into work for lunch.

raw vegan seaweed salad raw vegan seaweed salad

I also checked on my wheatgrass growing project this morning. It looks very good! It is supposed to be 6-7″ tall before harvesting, so it’s not quite there yet, but it’s getting closer. Probably just a couple days left. I’m really excited to be able to grow my own so cheaply now! It’s super easy too. 

growing wheatgrass growing wheatgrass

The last project of the day was to create one of my own recipes, following a specific list of criteria designed to challenge us, and utilizing the lessons that we have learned in the class so far. I made a Bloody Mary Gazpacho! 

I was really happy with the way this turned out. It is by far one of the most flavorful and beautifully plated dishes I have come up with on my own so far. It makes me realize just how much I have learned in the last month, and I’m really only half way through the course! My husband even said the flavor was good, and he’s not a huge fan of raw food. That’s how good it was. 😉

raw vegan bloody mary gazpacho raw vegan bloody mary gazpacho raw vegan bloody mary gazpacho

Bloody Mary Gazpacho (Raw Vegan)

raw vegan bloody mary gazpacho

To finish off the 10th day of my raw food classes, we were tasked with a challenge to come up with an original recipe based on a set of given criteria (I won’t spoil the fun for anyone who wants to take the class – no cheating!). Ultimately, my strange thought process led me to create a Bloody Mary Gazpacho. 

I was really pleased with myself when I tasted the final result. The soup base does indeed taste like a fresh Bloody Mary base, and all without the need for any animal products (goodbye Worcestershire sauce!) or heat treated juices that are devoid of nutrition. This particular dish is loaded with vitamin C and vitality! 

Part of the assignment was to get fancy with the presentation, so I had a lot of fun with the plating, but if that’s not your thing, feel free to just dump your vegetables right on top. 

raw vegan bloody mary gazpacho

Bloody Mary Gazpacho
Serves 2
A savory twist on the traditional gazpacho, this dish is infused with rich Bloody Mary flavors that combine smokey, sweet, and slightly spicy. Your friends will swear they're eating cooked food!
Write a review
Print
Prep Time
40 min
Total Time
40 min
Prep Time
40 min
Total Time
40 min
Chopped Vegetable Ingredients
  1. cucumber, small dice - 1/2 cup (appx 1/2 large cucumber)
  2. yellow bell pepper, small dice - 1/2 cup
  3. tomato, chopped roughly to small dice - 1/2 cup
  4. green olives, rough chopped - 1/4 cup (I used Castelvetrano olives - my new favorite!)
  5. shallot, minced - 2 TB
  6. fresh parsley, finely chopped - 1 TB
  7. carrots - 1/2 carrot - cut paper thin on mandolin
Bloody Mary Gazpacho Soup Base Ingredients
  1. red sweet pepper, chopped (appx 2-3 small peppers) - 1/4 cup
  2. pearl and/or plum tomatoes, chopped - 1 cup
  3. sun dried tomato, chopped - 1/4 cup + 2 TB
  4. celery juice - 1/2 cup (juice of 4-5 stalks)
  5. lime juice - 2 TB (juice of 1-2 limes)
  6. wasabi powder (all natural - make sure there are no additives!) - 1/2 tsp
Instructions
  1. Put sun dried tomatoes (for soup base) in warm water to soak for 10-15 min while you prepare the chopped vegetables and marinade.
  2. Juice the celery and the limes.
  3. Chop the vegetables and add all of them except the carrots to a medium sized mixing bowl.
  4. Add the marinade ingredients to the chopped vegetables and mix until well coated. Let it sit while you make the sauce.
  5. Add all of the sauce ingredients to the blender on high speed until smooth and well combined. If you want to thin it out a bit, you can add a little bit of filtered water, 1 TB at a time.
  6. Divide the chopped vegetables into two portions - one for each plate.
  7. For each plate: If you want to get fancy, line a ring mold with the sliced carrots. It helps to have them in a bowl of water so they stick together better. Then, fill the ring mold with half of the chopped vegetables and pack it down. Juices will leak out and this is ok. Pour appx half of the soup mix into the bowl BEFORE removing the ring mold. Let the juices mingle and swirl them with a spoon for an even consistency. Then, carefully, remove the ring mold, and garnish with some fresh herbs.
  8. If you want a more rustic dish that looks like a traditional gazpacho, then add the soup base to the bowl first, forget the ring mold, and add the vegetables right on top. Use the shaved carrots as a garnish around the edges of the soup.
Notes
  1. If you REALLY want to, you can thin out the soup base to make it a more drinkable texture and it does make an excellent vegan Bloody Mary base.
  2. If you add some flax seed to the water that the carrots are in, they will adhere together even better.
  3. You can find ume plum vinegar at any Asian grocery story or you can order it online. I like this one: Eden Foods Selected Ume Plum Vinegar -- 10 fl oz
  4. The ume vinegar really does provide a depth of flavor, even though there is a small amount. If you can't find it, you can try substituting with ACV and then adding an extra 1/2 tsp of dulse flakes to increase the "fishy" factor.
  5. You can probably use coconut aminos in place of the tamari if you prefer.
  6. The smoked spices REALLY make the flavor pop on this. Please don't omit them. I used an applewood smoked sea salt from a local spice company, but you can use any that you like which has a strong wood-smoked infusion of taste and fragrance.
A Taste of Two Plates http://tasteoftwoplates.com/