A raw look at meals that vegetarians and vegans will love

The Baltimore Sun

The Raw 50

By Carol Alt, with David Roth

I Am Grateful: Recipes & Lifestyle of Cafe Gratitude

By Terces Engelhart, with Orchid

North Atlantic / 2007 / $24.95

The first cookbook from Cafe Gratitude, a group of San Francisco Bay Area restaurants, is vegan - the recipes use no animal products - and gets more into spirituality than Carol Alt's book.

The recipes have names like "I Am Honoring Nachos" and "I Am Releasing Flax Crackers." But the book offers practical advice about equipment and technique, including a way to use your oven as a dehydrator.

I was surprised by how much tahini and cumin made the "I Am Happy Almond Hummus" taste like traditional hummus, which is made with cooked chickpeas.


Almond hummus

Makes 3 cups

2 1/2 cups almonds, soaked for 12 hours

1/4 cup, plus 1 tablespoon raw tahini

3/4 teaspoon freshly ground black pepper

1 1/2 teaspoons chopped garlic

1 3/4 teaspoons cumin

1/4 cup plus 2 tablespoons olive oil

1/4 cup plus 3 tablespoons lemon juice

3/4 cup water (divided use)

3/4 teaspoon salt

In the bowl of a food processor fitted with the "S" blade, grind down the drained and rinsed almonds. Add the remaining ingredients, minus half the water. Begin again to puree the ingredients together, adding water until you reach a creamy texture (or one that you desire).

Taste the hummus and adjust any ingredients to your liking: garlic, lemon juice, cumin, olive oil.

This can be served drizzled with olive oil and dusted with cumin and paprika.

From "I Am Grateful"

Per tablespoon: 68 calories, 2 grams protein, 6 grams fat, 1 gram saturated fat, 2 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol, 37 milligrams sodium

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