Raw Food: Blondie Cashew Fudge

Blondie Cashew Freezer Fudge
Ingredients

• 2 cups raw cashew butter
• 2/3 cup dark agave syrup or maple syrup
• 1 tablespoon virgin coconut oil, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup raw cashews, coarsely chopped

Directions

• Place the cashew butter, agave syrup, coconut oil, vanilla extract, and salt in a food processor and process until smooth.
• Add the cashews and pulse just until mixed.
• Press the mixture into an 8-inch glass baking dish.
• Place in the freezer for at least 2 hours before serving.
• Cut into squares.

Stored in a sealed container in the freezer, Blondie Cashew Freezer Fudge will keep for 3 months.

Original Recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/throw_a_raw_dessert_recipes_tasting_party/

Turkey Loaf

A delicious yet healthy version of meatloaf made with ground turkey.  Could also be made with lean ground beef. Serves 8.

• 2 1/2 pounds (40 oz.) ground turkey
• 1 large onion, chopped
• 2 large eggs *
• 1-2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes (optional)
• 1 cup applesauce (unsweetened) **
• 1 tsp. salt
• 1 cup dry unseasoned breadcrumbs
• 1/4 cup grated Parmesan cheese ***
• 2 cups spaghetti sauce

Mix all ingredients EXCEPT the spaghetti sauce together.  Clean hands work best for this.  Press into a greased 9" x 13" pan/dish. (You can form this into several loaves, but I find that it is quicker and easier to just place into dish and cut like a cake to serve.)  Pour sauce over top.  Place in a 350 degree oven for 60 minutes.

*To lower the fat in this recipe you can substitute 4 large eggs for the 2 whole eggs.
**When I am out of applesauce I have substituted ketchup, baby food, or cooked and pureed vegetables.
***May be eliminated if trying to keep this dairy-free.

Original recipe here.

Create-A-Enchilada

Formula for making any kind of homemade enchiladas,  Great way to use up leftovers or scrounge from you pantry.

The components:

1. Filling
2. Wrapper
3. Sauce
4. Cheese

Filling Ideas:

• Cooked Meat:  chicken, ground beef, shredded beef or pork.  You can cook with taco seasoning.
• Beans - any type of cooked beans will work
• Vegetables:  whatever you like, but they should be lightly cooked

Wrappers:

• Flour or corn tortillas

Sauce:

• Enchilada sauce - canned or homemade
• Salsa
• Tomato sauce seasoned with chili powder or taco seasoning.
• Salsa + sour cream
• Salsa + sour cream + canned cream soup

Shredded Cheese:

• Any kind you like or have on hand in copious amounts.  Good choices are Cheddar, Colby, Monterrey jack, Colby jack, Mexican blend.

ASSEMBLING:

1. Place the filling in the center of the wrapper, top with a bit of sauce and shredded cheese.
2. Roll up and place in a rectangular casserole dish that you have either greased or lightly covered the bottom with sauce.
3. Cover enchiladas with plenty of sauce and shredded cheese.  Do not leave any tortilla dry.  Garnish with green onions if desired.
4. Bake in a 350 degree oven until hot and bubbly.  (approx 45 minutes)
5. These can be frozen in the pan before or after baking.

Creamy Chicken Enchiladas

This is a great way to use up leftover cooked chicken.  These are a great thing to mega-cook and freeze.  This is a recipe that I make on the fly and to taste.  Quantities listed below are APPROXIMATE.  Taste test!

• 2 cups cooked chicken
• 2 cans Cream of Chicken or Mushroom soup
• 1 cup sour cream
• 1/2 cup salsa
• Sprinkle of chili powder or taco seasoning to taste
• 3-4 cups shredded cheddar cheese
• Tortillas
• Enchilada sauce (optional)

Directions:
These are several ways that you can put these together.  Typically I mix the soup, sour cream, salsa and seasonings together.  I assemble the enchiladas by putting some chicken down the center of the tortilla.  Top it with some sauce and a bit of cheese and roll up.  Place enchiladas in a 9 x 13 casserole dish.  Top with remaining sauce and plenty of shredded cheese.

Alternatively, you can mix the chicken with the sauce mixture and use this in the center of the enchiladas.  After rolling them up and placing in the casserole dish, top with enchilada sauce and plenty of shredded cheese.

You can get creative and add onions, veggies, rice, or beans.