Plant-based food for sensual satiation.
PLANT-BASED FOOD FOR SENSUAL SATIATION.
MAY 25, 2021
RECIPES BY CHARLIE MAX
Charlie Max is a chef, art director, and the founder of Fude.
Charlie’s perspective on the art of nourishment and expression through human form has inspired thousands to look within and express joyfully.
Cooking for yourself is a nurturing act of kindness for the body and the mind and can access the sensual part of your brain through aromatics, taste and kinship.
Below, Charlie walks us through how to make her some of her sensually certified vegan dishes.
SPICY GODDESS DISH WITH ROASTED CARROTS AND FARRO
IN COLLABORATION WITH CHEF TARA THOMAS
INGREDIENTS:
1 diced onion
3 stalks of celery
1/2 cup of coconut oil
1/2 cup of avocado oil
1 tbsp coriander seed
3 lime/lemon leaves
1 sprig of thyme
2 cups farro
1 tbsp white wine vinegar
1 bundle of carrots
1 green bell pepper
1 tbsp coriander seed
1 tbsp paprika
2 lemons
3 cloves garlic
1/2 bunch parsley
1 cup tahini
Farro Instructions
1. Sauté 1 diced onion, 3 stalks of celery with ¼ cup of coconut oil, ¼ cup of avocado oil, 1 tbsp coriander seed, 3 lime/lemon leaves & 1 sprig of thyme for 5 minutes.
2. Add 2 cups of farro, 8 cups of water, and 1 tbsp white wine vinegar. Simmer for 15-20 minutes. Add salt to taste.
Spiced Roasted Carrots Instructions
1. Preheat oven to 400 degrees
2. Mix 3-4 cups of chopped carrots, ½ diced onion, 1 chopped green bell pepper, 2 tbsp coconut oil, 2 tbsp avocado oil, 1 tbsp coriander seed, 1 tbsp paprika, squeeze of lemon.
3. Add to baking sheet & bake for 20 minutes.
Parsley Goddess Sauce Instructions
1. Add 3 cloves of garlic, 1/2 bunch of parsley, 1 cup of tahini, juice from 2 lemons.
2. Blend in food processor & add salt to taste.
3. Optional: top with Nasturtiums and sliced Almonds.
PEAR THYME COUSCOUS
INGREDIENTS:
2 cups of Israeli couscous (Follow package instructions)
3 thinly sliced pears
1 sliced bell pepper
1 cup of grape tomatoes, cut in half
1 cup of diced cucumbers
1/2 cup diced red onions
1/2 cup cranberries
1/2 cup sliced almonds (optional)
DRESSING
1/4 cup olive oil
2 lemons, squeezed
1/4 cup fresh thyme
3 tbsp agave
INSTRUCTIONS
1. Add couscous to a large bowl and cool.
2. Once couscous is chilled, add all other ingredients to the bowl.
3. In a separate bowl, whisk together dressing ingredients. Salt & pepper to taste.
4. Add dressing to the bowl and enjoy!
CARROT TUMERIC SOUP
INGREDIENTS:
2 cups of diced carrots
1 diced yellow onion
1 can( 13.5oz) of unsweetened coconut milk
1 can (13.5oz) of unsweetened coconut cream
2 tbsp of turmeric
Fresh thyme
Cayenne pepper
INSTRUCTIONS
1. Sauté 2 cups of carrots diced (I used mine from @flamingo_estate 🤍)
2. Boil the onion for 15 minutes
3. Add one can of unsweetened coconut milk, one can of unsweetened coconut cream, 2 tsbp of tumeric
4. Blend in the food processor
5. Add fresh thyme, salt and pepper to taste, and add a dash of cayenne pepper for some heat :)
6. Plate and enjoy!
BEET ROSES
INGREDIENTS:
6 sliced beets
1 cup of cashews
4 tbsp of @sperofoods herb cream cheese
1/4 cup of cashew milk
2 tsp of @wildfoodsco black truffle
DRESSING
1/4 cup of basil
2 tbsp of olive oil
1/2 of a lemon
INSTRUCTIONS
1. Soak 1 cup of cashews in hot water for 15-30 minutes
2. Drain water and add to food processor
3. Add 4 tbsp of @sperofoods herb cream cheese
4. Add 1/4 cup of cashew milk
5. Add 2 slices of red beets
6. Blend & add 1-2 tsp @wildfoodsco black truffle salt to taste
7. Layer cooked beets largest to smallest & add cream in between
8. To create the dressing, blend 1/4 cup of basil, 2 tbsp of olive oil, 1/2 lemon squeezed. Salt and pepper to taste.
9. Add dressing to the plate and enjoy!
THE MOST DELICIOUS SPINACH ARTICHOKE DIP YOU’LL EVER EAT
INGREDIENTS:
16oz of fresh spinach
2 cups of cashews
3 cloves of garlic
1/4 cup of cashew milk
1/4 cup of avocado oil or olive oil
3 artichokes (optional)
1 white onion
INSTRUCTIONS
1. Soak 2 cups of cashews overnight or in hot water for 30 minutes to 1 hour.
2. Preheat oven to 375 degrees
3. Drain water & add to food processor
4. Add 3 cloves of garlic
5. Add 1/4 cup of cashew milk
6. Add 1/4 cup avocado oil or olive oil
7. Blend
8. Salt & pepper to taste
Optional:
— Add artichoke
— Steam 3 artichokes (cut stems) for 30 min
— Peel back leaves (save for dipping)
— Cut out fuzz and dice artichoke hearts
9. Sauté 1 white onion
10. Add 16oz of fresh spinach
11. Add artichoke
12. Add cashew cream
13. Add to baking pan, drizzle some avocado oil on top
bake for 15-20 min
14.Plate and enjoy!
Serves 6-8
MUNGBEAN SOUP
INGREDIENTS:
1 Bunch Celery
1 Yellow Onion
4 Large Carrots
2 Garlic Cloves
1 Can (13.5oz) of Organic Unsweetened Coconut Cream
1 Can (13.5oz) of Organic Unsweetened Coconut Milk
1 Cup Unsweetened Cashew Milk
2 1/2 Cups of Mungbeans
16oz. Spinach
1/4 cup avocado oil or olive oil
INSTRUCTIONS
1. Dice 1 bunch celery, 1 yellow onion, 4 large carrots and two cloves of garlic
2. Saute diced vegetables in avacodo or olive oil
3. Simmer 1 can (13.5oz) of organic unsweetened coconut cream, 1 can (13.5oz) of organic unsweetened coconut milk, 1 cup of unsweetened cashew milk, and 2 1/2 cups of mungbeans for 45 minutes to 1 hour.
4. Stir in 16oz of spinach
5. Garnish with fresh cilantro and salt and pepper to taste
6. Plate and enjoy!
