Raw Cashew Sour Creamed Mushroom Salad

I have fond memories of spending spring and summer school breaks out in the country at a relative's house. I always loved to be in the garden, chasing geese and hen, and hanging out on a plum tree, eating fresh fruit. After summer rain, the folks went out in the field to pick mushrooms.

Although, I loved the shape, color and scent of different mushroom varieties, as a kid, no one could make me eat them in any form. I was terrified of getting ill from poisonous species. One day, I said my prayers, and ate some plain white mushrooms. I absolutely loved the taste, but I didn't want to react; I wanted to make sure I survived the night. After this experience, nothing could stop me from eating these tasty little things.

This salad is one of my all time favorites, somewhat of a traditional Hungarian dish. The original recipe uses all cooked or canned mushrooms and standard mayonnaise blended with sour cream. During my second pregnancy, I was craving different foods from my childhood, including this mushroom salad. Because I was already on a vegan, raw food diet, I decided to try a raw version of it. Frankly, I love it more than the original version. Green onions and bell peppers are some of the staples of a spring Hungarian dish; they give it a fresh, light flavor, and the tarragon gives it an earthier flavor. Tarragon is a fairly strong spice, with a combination of mint, licorice, pine and peppery taste. If you prefer other herbs or spices, substitute tarragon with fresh organic dill. The cashew sour cream has a tangy flavor just as the standard sour cream, however it keeps the dish light and easily digestible, unlike it's original counterpart.

It always amazes me, how a few ingredients can bring forth such an abundance of flavors. As a busy mama, the less ingredients a recipe has, the faster it can be made and eaten. And taking care of a toddler and infant leaves me pretty hungry at times.

What you need

1 box of organic white mushrooms, thinly sliced
1/2 organic red bell pepper, chopped
6 organic green onions, chopped
2 tbsp tarragon, chopped

Wash mushrooms, bell pepper, green onions and tarragon, well. Chop and add to a bowl. Leave out a tablespoonful of bell peppers, green onions and a teaspoon of chopped tarragon. You will use it to garnish your salad.

I just had to take a picture of all the ingredients in one bowl, the aroma of all these fresh items was irresistible.

You will use your high-speed blender to make the Raw Cashew Sour Cream mixture.

Raw Cashew Sour Cream

1 cup raw organic cashews
1 tsp apple cider vinegar
Juice of one lemon
2 tbsp of chopped red onions
1/2 tsp salt

In a high-speed blender, add apple cider vinegar, lemon juice, red onions and salt. Blend until smooth, then add cashews 1/2 cup at a time. The end result should be a smooth, sour cream-like texture. If the cream is too thick, add water to it a 1/4 cup at a time, to assure smooth blending.

Add the sour cream mixture to bowl with the rest of the ingredients, and gently combine. Sprinkle top with the remainder of 1 tablespoon of green onions, 1 tablespoon of chopped red bell peppers, and 1 tsp tarragon.

I usually serve this salad with raw crackers, or in raw collard greens, as wraps. Enjoy.

In a near future post, I will provide my favorite green crackers recipe made of green vegetable pulp left over from our daily juicing.

Hummus with Sprouted Chickpeas

I love to use hummus on wraps, crackers or just vegetables, so I thought I would share the sprouted version of the traditional hummus. There are several benefits to sprouting. Sprouts are easier to digest and their protein, vitamin and mineral content increase, as well as some enzymes that give our bodies more energy. The flavor of sprouted chickpeas is light and fresh with a crunchy texture which makes it a great addition to your salads.

Hummus with Sprouted Chickpeas

Hummus with Sprouted Chickpeas

3 cups Sprouted Chickpeas (follow instructions below)
3/4 cup lemon juice
3/4 cup olive oil
1 cup tahini
3-4 cloves garlic (adjust to taste)
3 heaping Tbsp of cumin
1 1/2 tsp salt

Process in food processor until smooth. Serve it with wraps or crackers. Store leftover in airtight container. It usually lasts a week in the refrigerator.

The Sprouting Process

The sprouting process is simple. Take 1 cup of dried chickpeas, soak it in 5 cups of water for 12 hours.

 Drain, rinse, and place it in a dark place; this will start the sprouting process. I usually leave it in the pantry. It can be sprouted from 12 to 48 hours. During the sprouting process, rinse chickpeas every 8 hours.  1 cup of chickpeas make approximately 3 cups of sprouted chickpeas.

Chickpeas sprouted for 18 hours