“Raw, Quick & Delicious!: 5-Ingredient Recipes in Just 15 Minutes”
It is hot and everybody is busy but you have to eat. So, what shall it be? Standing over a hot stove or turning on the oven doesn’t sound like a good idea. There is a solution to summer eating dilemma – “Raw, Quick & Delicious!: 5-Ingredient Recipes in Just 15 Minutes” by Douglas McNish.
Douglas McNish is one of my favorite cookbook authors because his recipes are super delicious and easy to make. Newbie vegans will love the ease in putting together his recipes and veteran vegans will love the no-fuss, creatively-inspired dishes. McNish has been cooking since the age of 15. Upon completion of the George Brown Culinary Chef Program, McNish honed his skills working with some of Canada’s best chefs. After viewing a PETA undercover video he realized things needed to change. While still working at a steakhouse, McNish adopted a vegetarian diet and lost weight. This transformation changed the way he prepared food and he started creating lighter, healthier dishes. Always pushing the boundaries of what is possible, McNish challenges mainstream culinary practices by producing dishes using the highest quality, organic plants available and has is a two-time vegan iron chef winner and the 2012 Gourmand Award Vegetarian category.
The book has more than 175 easy raw recipes that use basically 5 ingredients (sometimes 6 or 7) and can be made in just 15 minutes. For breakfast one might consider the Date Muesli on page 44, the Angel Hair Beets and Greens on page 146 for lunch, the Avocado Cucumber Hand Rolls on page 155 for dinner and a Strawberry Coconut Shortcake Tart on page 203 for dessert.
Summer Corn Cakes makes 4 servings
2 cups (500 mL) fresh corn kernels
2 tbsp (30 mL) filtered water
2 tbsp (30 mL) freshly squeezed lemon juice (Tip 1)
1 tbsp (15 mL) chopped fresh thyme leaves
1/2 tsp (2 mL) fine sea salt
1/2 cup (125 mL) finely diced red bell pepper
1 cup (250 mL) ground flax seeds (Tip 2)
- In a food processor fitted with the metal blade, combine corn, water, lemon juice, thyme and salt. Process until smooth. Transfer to a bowl.
- Add red pepper and ground flax seeds. Mix well. Cover and set aside for 10 minutes to allow the flax to absorb some of the liquid and swell.
- Using a 1/4-cup (60 mL) measure, divide mixture into 4 equal portions and, using your hands, shape into round cakes. Transfer to a serving plate. Serve immediately or cover and refrigerate for up to 3 days.
(Tip 1) To yield the maximum juice from citrus fruits, allow them to sit at room temperature for 30 minutes before juicing. Once the fruit is at room temperature, use the palm of your hand to roll it on the counter to release the juices before slicing and squeezing.
(Tip 2) Use either golden or brown flax seeds for this recipe. Golden flax seeds will make the cakes lighter in color while brown flax will make them darker.
Recipe courtesy of Douglas McNish