Some of you extreme foodies may have seen a new catering business around town called That's So Raw.
For those of you that have not, it's a raw vegan and wellness catering company, started by Kendalyn Mckisick and Natashia Burch, based in the capital city. As their website states, their number one goal "is to cure illness and disease with food, share knowledge about benefits of real food, and help people reach their goals of overall health and wellness."
That's So Raw advocates plant-based and fully raw diets. The company provides personalized meal plans and meal preparation based on individual consultations. That's So Raw also offers catering for business meetings, parties and private dinners of two or more people.
The girls at That's So Raw were kind enough to share a few recipes with Soirée that we would like to share with you. The recipes are for Lentil Loaf and Throwback Coleslaw. We hope you enjoy.
•1 cup dry lentils
•3 tablespoons flax meal
•1/2 cup warm water
•1 tablespoon coconut oil
•3 garlic cloves
•1 cup diced yellow onion
•2 stalks celery thinly sliced
•half bunch kale finely chopped
•1 carrot grated
•1/4 cup wild blueberries (optional ingredient, if you opt to use, you can use sweet or unsweet)
•3/4 cup chopped walnuts
•1 tablespoon dried thyme
•1 teaspoon black pepper
•1 tablespoon Himalayan pink salt
•1/2 cup teff flour
•1/2 cup oat flour
For the Glaze:
•1 red tomato
•1 tablespoon balsamic vinegar
•1 tablespoon maple syrup or 1 date
•1 clove garlic
Cook lentils. Rinse, drain, and cool. Blend half of the lentils and place all lentils in a large mixing bowl. Prepare flax egg by mixing the flax meal with the warm water. Let sit for 5 minutes.
Lightly Sauté onion, carrot, garlic, celery, and kale in coconut oil for about 5-10 minutes. Preheat oven to 350 and line a glass baking dish or loaf pan with parchment paper.
Add vegetable mixture to lentils along with walnuts, flours, flax egg, blueberries(if using), and seasonings. Mix together well. Mixture should not be runny but should be thick and completely wet(no dry parts). Pour mix into pan. Spread evenly and press firmly into the pan using a spoon.
Blend sauce ingredients well and then spread over top of loaf.
Cook in oven uncovered for about 45 minutes. Cool 20 minutes, remove from dish, slice, and serve.
•2 cups finely-diced red cabbage
•2 cups finely–diced green cabbage
•5 green onions (white part only) sliced
•2 carrots ribboned and diced
•2.5 tablespoons black sesame seeds
•10 spicy pickles sliced
•3 tablespoons coconut sugar
For the mayo:
•1/2 cup cashews soaked
•1/3 cup olive oil
•1 tablespoon liquid aminos
Combine slaw salad ingredients into bowl. Separately, blend mayo ingredients well and pour into slaw salad. Then, mix all ingredients well, and enjoy.
If you like what you see, check out That's So Raw's website and look for them at the Bernice Garden Farmer's Market this weekend.