Wish Me Luck (taking raw food to a SAD event!)

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Permalink Reply by Ian on December 11, 2007 at 3:54pm

Good luck with this endeavor. I love taking raw dishes to SAD, veg, or vegan events and watching the expressions on people's faces when I tell them it's raw. Then they're usually the ones admitting later "uh ... ya know, this stuff really isn't that bad, ya know ...."

Let us know how it goes

Ian

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Permalink Reply by Anisha on December 11, 2007 at 4:00pm

Good Luck!!

I am going to a family dinner on Saturday and contemplating to make something.. I assume the carrot cake you are making is raw and so will people know it is raw before eating it? Cause in my experience when I used to made vegan treats people said they didn't want to eat it, but when I didn't warn them ahead of time, they ate and loved it. Ha and then I told them!

Also, I made a raw dessert in front of my friend and explained her what I was doing; when I finished she wanted to try it and then asked for more. (=

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Permalink Reply by Michelle on December 11, 2007 at 4:39pm

Wishing you luck. Carrot cake sounds yummy. I am going to my own SAD party on Sat. Still deciding what to make. I can't wait to hear how it goes. I wouldn't tell anyone until after...if at all :o)

Michelle

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Permalink Reply by outofthebox on December 11, 2007 at 5:10pm

The cake looks good.

I also made a salad with 'french' dressing, just incase there's really nothing to eat there.

I'm off! I'll let you know how it went when I return.

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Permalink Reply by AwesomeUniverse!!! on December 11, 2007 at 5:23pm

That is great. I think dips are a great thing to bring and raw maccaroons. I can't wait to hear the response!

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Permalink Reply by outofthebox on December 12, 2007 at 9:00am

Well all...

It went reasonably well.

There was fruit salad (grapefruit and orange segments), my salad which, btw rocked the dressing (lots of people lurved it), and the carrot cake, which was taken, but I don't think it went over entirely well.

I did have one lady ask what was in it, so I told her. She seemed a little... shocked. Actually there was silence for the span of several minutes and some blinking. Meh. It didn't go so well.

I came home and dh tells me that little guy doesn't care for the carrot cake, so that's two no's.

I probably didn't add enough agave to it, but then I like my stuff less sweet. *dratdratdrat* LOL

I did whip up some pecan blondies that rocked though...

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Permalink Reply by Jenny on December 12, 2007 at 9:13am

The food sounds wonderful I would have been happy someone made it for me x

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Permalink Reply by AwesomeUniverse!!! on December 12, 2007 at 9:11am

Wow You made a lot of food! Do you have the recipe for the blondies? We have a lot of pecans where I live. What was the dressing for the salad you made? Congrats on going for it!

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Permalink Reply by outofthebox on December 12, 2007 at 10:26am

The dressing was a faux "french" dressing - you know the creamy, orange kind that costs next to nothing and is horrible for you but fantastic tasting???
Here it is:

1/2 c mango
2 Tbsp dehydrated raspberries
1/4 c apple cider vinegar
1/4 c+ olive oil
1/4-1/2 c agave nectar
1/4 c really minced onion
1/4 tsp sea salt
Whir together in the blender until done.

Pecan Blondies
This tasted so good I kept licking the batter bowl.
2 c millet, soaked and drained
8 medjool dates
1 c agave nectar
2 tsp vanilla or a vanilla bean scraped
1/2 tsp salt
1-2 c flaxmeal ground extra fine
1 c pecans, chopped, optional

Process the millet until it's a paste. Add everything but the flax and pecans and process until it resembles a pancake batter (it will be loose!)

In a separate bowl, stir in the flaxmeal, until it thickens to cookie dough consistency and stir in the pecans.

Dehydrate at 105 degrees for 10-12 hours or until firm (test it, if you like moister brownies)

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Permalink Reply by AwesomeUniverse!!! on December 12, 2007 at 11:36am

WOW Those recipes look so great!! I love millet and that is such a great way to use it. That salad dressing looks scrumptous!!! Ok I'm psyched now! =) =)=)

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Permalink Reply by outofthebox on December 12, 2007 at 5:42pm

Millet -- the most under appreciated grain the the raw foodists' arsenal.

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