/tagged/fruit/page/3
Raw Vegan Surf ‘n’ Turf (source here) Ingredients: for the surf ‘n’ turf: 2 zucchini, peeled, grated and finely chopped 1 small-med. onion, chopped finely 3 stalks celery, grated and chopped finely 1 red bell pepper, minced 3 Tbs. nutritional yeast flakes 3 Tbs. almond flour or small handful of almonds without the skins 2 Tbs. kelp powder (or self made nori powder) 2 Tbs. lemon juice 1 clove garlic, minced for the dill tartar sauce: 1/2 cup cashew butter 1 lemon, juiced 2 Tbs. mirin vinegar 1 stalk celery, minced 2 Tbs. horseradish 1 small red onion, minced 1 tsp. lemon grass 3 Tbs. fresh dill, finely chopped Directions: To make the Surf ‘n’ Turf: If you want the Surf ‘n’ Turf to be white in color, then peel the skin from the zucchini, otherwise the Surf ‘n’ Turf will be greenish in color. Grate the zucchini and place in a sieve to drain the moisture. I used a spoon to further press the excess water from the zucchini. Using a food processor, finely chop the onion, garlic and celery and almonds then add the zucchini and chop once more. Remove from the food processor, add the mined bell pepper, nutritional yeast and kelp powder and mix well. Season to taste with lemon juice, salt and pepper. Using round pastry forms, put the Surf ‘n’ Turf mixture in and gently push down to form a nice “cake” . Remove the form carefully and continue to use up the mixture. Serve with a small dollop of the dill tartar sauce and garnished with a bit of dill. To make the creamy dill tartar sauce: Place the cashew butter in a bowl. Add the lemon juice and mirin and mix well. Add the rest of the ingredients. Season to taste with salt and pepper. Notes: As kelp powder was not available, we improvised with nori sheets that were ground in a coffee grinder.

Raw Vegan Surf ‘n’ Turf


(source here)

Ingredients:

for the surf ‘n’ turf:

  • 2 zucchini, peeled, grated and finely chopped
  • 1 small-med. onion, chopped finely
  • 3 stalks celery, grated and chopped finely
  • 1 red bell pepper, minced
  • 3 Tbs. nutritional yeast flakes
  • 3 Tbs. almond flour or small handful of almonds without the skins
  • 2 Tbs. kelp powder (or self made nori powder)
  • 2 Tbs. lemon juice
  • 1 clove garlic, minced

for the dill tartar sauce:

  • 1/2 cup cashew butter
  • 1 lemon, juiced
  • 2 Tbs. mirin vinegar
  • 1 stalk celery, minced
  • 2 Tbs. horseradish
  • 1 small red onion, minced
  • 1 tsp. lemon grass
  • 3 Tbs. fresh dill, finely chopped

Directions:

To make the Surf ‘n’ Turf:

  1. If you want the Surf ‘n’ Turf to be white in color, then peel the skin from the zucchini, otherwise the Surf ‘n’ Turf will be greenish in color.
  2. Grate the zucchini and place in a sieve to drain the moisture.
  3. I used a spoon to further press the excess water from the zucchini.
  4. Using a food processor, finely chop the onion, garlic and celery and almonds then add the zucchini and chop once more.
  5. Remove from the food processor, add the mined bell pepper, nutritional yeast and kelp powder and mix well.
  6. Season to taste with lemon juice, salt and pepper.
  7. Using round pastry forms, put the Surf ‘n’ Turf mixture in and gently push down to form a nice “cake” .
  8. Remove the form carefully and continue to use up the mixture.
  9. Serve with a small dollop of the dill tartar sauce and garnished with a bit of dill.

To make the creamy dill tartar sauce:

  1. Place the cashew butter in a bowl.
  2. Add the lemon juice and mirin and mix well.
  3. Add the rest of the ingredients.
  4. Season to taste with salt and pepper.

Notes:

As kelp powder was not available, we improvised with nori sheets that were ground in a coffee grinder.

6 months ago  4 notes

Spinach, “Raw”cotta, & Squash Involtini with Marinara (source here) For the marinara: 2 lbs roma tomatoes (about 10-12 medium sized), sliced in half lengthwise8 sundried tomatoes in extra virgin olive oil4 to 5 smashed garlic cloves3 tbsp chopped fresh basil3 tbsp chopped fresh parsley2 tbsp extra virgin olive oilpinch of crushed red pepper1 tsp sea saltcup of water Put the roma tomatoes in a large bowl, add all ingredients except for the sundried tomatoes and water, and gently toss to evenly distributing herbs, olive oil, garlic and salt. Allow to marinate for 1 hour. On lined dehydrator trays, place tomato halves cut side up. Press the garlic cloves inside random tomato halves. Pour over extra marinade from bowl, and dehydrate at 115 degrees for 18 to 20 hours until tomatoes are reduced and “roasted” in appearance. In a food processor, add the romas, sun-dried tomatoes, and 2 of the garlic cloves (discard or save remainder for another use). Process until well blended. The mixture will be thick, so begin streaming water little by little until there is a marinara sauce consistency. Check for seasonings and make adjustments if necessary. Add more basil and parsley if desired. Macadamia “raw”cotta: 1 cup macadamia nuts, soaked 8 hours1/4 cup pine nuts, soaked 4 to 6 hours1 garlic clove1 tsp lemon juice1 tsp nutritional yeast1 tsp sea saltcold water First blend all ingredients, except for water in food processor until very crumbly. Gradually stream in cold water until creamy, light and fluffy. For squash, breading, & spinach: 3 to 4 large straight neck or goldbar squashsea saltextra virgin olive oil 1 cup golden flax meal1 tbsp finely minced basil1 tbsp finely minced parsley1/2 tsp sea salt1/8 tsp cayenne pepper 8 oz fresh baby spinachsea saltextra virgin olive oil With a wide vegetable peeler, slice squash lengthwise from end to end as evenly as possible. The thickness should be that of a lasagna noodle. Continue peeling one side until the seeds are reached, then rotate squash to peel each side evenly. Lay the peeled squash layer by layer in a square or rectangular casserole dish, lightly sprinkling each layer with sea salt. Allow to sit 1/2 hour, then drain excess water. Drizzle squash lightly with olive oil. Meanwhile, combine flax meal, basil, parsley, salt, and cayenne in another casserole dish and mix well with a fork. Coat each slice of squash in the breading on both sides and then place on dehydrator trays. Dehydrate at 115 degrees for a little over an hour, until it gets lightly crisp. While the squash is dehydrating, add the spinach to a large bowl and very lightly drizzle with olive oil, then sprinkle with sea salt. Use hands to toss and distribute the olive oil and salt evenly. Allow to marinate and wilt while the squash is dehydrating, and periodically use your hands to remix. Involtini assembly: First, in a casserole serving dish, spoon in some marinara to cover the bottom of the dish. Take two like-sized slices of squash, even in length, and lay them on a flat surface slightly overlapping each other with the ends closest to you. Spoon on about 1 tablespoon of the rawcotta and spread evenly from end to end. Repeat using an even layer of the spinach, and carefully take the ends close to you and roll into a pinwheel. Carefully place each involtini into the casserole dish on top of the marinara. The casserole dish can be kept at the bottom of a dehydrator or warm oven for up to an hour before serving.

Spinach, “Raw”cotta, & Squash Involtini with Marinara

(source here)

For the marinara:

2 lbs roma tomatoes (about 10-12 medium sized), sliced in half lengthwise
8 sundried tomatoes in extra virgin olive oil
4 to 5 smashed garlic cloves
3 tbsp chopped fresh basil
3 tbsp chopped fresh parsley
2 tbsp extra virgin olive oil
pinch of crushed red pepper
1 tsp sea salt
cup of water

Put the roma tomatoes in a large bowl, add all ingredients except for the sundried tomatoes and water, and gently toss to evenly distributing herbs, olive oil, garlic and salt. Allow to marinate for 1 hour. On lined dehydrator trays, place tomato halves cut side up. Press the garlic cloves inside random tomato halves. Pour over extra marinade from bowl, and dehydrate at 115 degrees for 18 to 20 hours until tomatoes are reduced and “roasted” in appearance.

In a food processor, add the romas, sun-dried tomatoes, and 2 of the garlic cloves (discard or save remainder for another use). Process until well blended. The mixture will be thick, so begin streaming water little by little until there is a marinara sauce consistency. Check for seasonings and make adjustments if necessary. Add more basil and parsley if desired.

Macadamia “raw”cotta:

1 cup macadamia nuts, soaked 8 hours
1/4 cup pine nuts, soaked 4 to 6 hours
1 garlic clove
1 tsp lemon juice
1 tsp nutritional yeast
1 tsp sea salt
cold water

First blend all ingredients, except for water in food processor until very crumbly. Gradually stream in cold water until creamy, light and fluffy.

For squash, breading, & spinach:

3 to 4 large straight neck or goldbar squash
sea salt
extra virgin olive oil

1 cup golden flax meal
1 tbsp finely minced basil
1 tbsp finely minced parsley
1/2 tsp sea salt
1/8 tsp cayenne pepper

8 oz fresh baby spinach
sea salt
extra virgin olive oil

With a wide vegetable peeler, slice squash lengthwise from end to end as evenly as possible. The thickness should be that of a lasagna noodle. Continue peeling one side until the seeds are reached, then rotate squash to peel each side evenly. Lay the peeled squash layer by layer in a square or rectangular casserole dish, lightly sprinkling each layer with sea salt. Allow to sit 1/2 hour, then drain excess water. Drizzle squash lightly with olive oil.

Meanwhile, combine flax meal, basil, parsley, salt, and cayenne in another casserole dish and mix well with a fork. Coat each slice of squash in the breading on both sides and then place on dehydrator trays. Dehydrate at 115 degrees for a little over an hour, until it gets lightly crisp.

While the squash is dehydrating, add the spinach to a large bowl and very lightly drizzle with olive oil, then sprinkle with sea salt. Use hands to toss and distribute the olive oil and salt evenly. Allow to marinate and wilt while the squash is dehydrating, and periodically use your hands to remix.

Involtini assembly:

First, in a casserole serving dish, spoon in some marinara to cover the bottom of the dish.

Take two like-sized slices of squash, even in length, and lay them on a flat surface slightly overlapping each other with the ends closest to you. Spoon on about 1 tablespoon of the rawcotta and spread evenly from end to end. Repeat using an even layer of the spinach, and carefully take the ends close to you and roll into a pinwheel. Carefully place each involtini into the casserole dish on top of the marinara.

The casserole dish can be kept at the bottom of a dehydrator or warm oven for up to an hour before serving.

6 months ago  23 notes View high resolution

Sesame Noodles

  • Kelp Noodles
  • Sesame Oil
  • Tahini
  • Rice Vinegar
  • Garlic Powder
  • Agave
  • Chopped nuts

Directions: 

For a more tender noodle, soak your kelp noodles in water and lemon up to two hours before hand. Combine the rest of the ingredients for the sauce. Garnish with a dash of sesame oil and chopped nuts 

9 months ago  18 notes

Apple Avocado Soup (source here) Ingredients 1 avocado, chopped ($.88) 2 medium apples, peeled and chopped ($1.29) 1 tablespoon chopped onion handful arugula leaves ($.50)  2 tablespoons olive oil ($.20) 2 cups water, for blending minced onion salt and pepper to taste red pepper flakes Directions:  Set aside a few arugula leaves for garnish. In a blender, combine the avocado, apples, chopped onion, arugula leaves, olive oil, and water, and puree until very smooth. Salt and pepper to taste, and garnish with a few chopped arugula leaves, some finely minced onion, and red pepper flakes. 
Apple Avocado Soup
(source here)
Ingredients
  • 1 avocado, chopped ($.88)
  • 2 medium apples, peeled and chopped ($1.29)
  • 1 tablespoon chopped onion
  • handful arugula leaves ($.50) 
  • 2 tablespoons olive oil ($.20)
  • 2 cups water, for blending
  • minced onion
  • salt and pepper to taste
  • red pepper flakes

Directions: 

Set aside a few arugula leaves for garnish. In a blender, combine the avocado, apples, chopped onion, arugula leaves, olive oil, and water, and puree until very smooth. Salt and pepper to taste, and garnish with a few chopped arugula leaves, some finely minced onion, and red pepper flakes. 

10 months ago  46 notes

Raw Cashew Mayo (source: I have no idea where I picked this one up from, it’s in my recipe program) Ingredients 1 cup raw cashews 1/4 cup water   1/4 cup lemon juice   2 soft dates, pitted   1 teaspoon Celtic salt   1 teaspoon onion powder   1/2 teaspoon garlic powder   1/2 cup olive oil Directions 1. Puree all ingredients, except oil, in food processor or blender and blend until smooth. 2. While continuing to blend, add oil in a steady stream, until emulsified. 3. Store in a tightly sealed container the fridge for up to 2 weeks.

Raw Cashew Mayo

(source: I have no idea where I picked this one up from, it’s in my recipe program)

Ingredients

  • 1 cup raw cashews
  • 1/4 cup water  
  • 1/4 cup lemon juice  
  • 2 soft dates, pitted  
  • 1 teaspoon Celtic salt  
  • 1 teaspoon onion powder  
  • 1/2 teaspoon garlic powder  
  • 1/2 cup olive oil

Directions

1. Puree all ingredients, except oil, in food processor or blender and blend until smooth.

2. While continuing to blend, add oil in a steady stream, until emulsified.

3. Store in a tightly sealed container the fridge for up to 2 weeks.

10 months ago  18 notes

Mushroom Burgers (source here) mhmm… I might try to make these for dinner tonight :D burgers 1/2 red pepper ($.45) 1/4 cup ground flax seeds ($.10) 10 oz mushrooms ($2.49) 1/3 cup walnuts ($.50) 1/2 white onion, chopped ($.13) 1 jalapeno pepper, chopped ($.05) 1 rib celery, chopped 2 tablespoons olive oil ($.20) avocado mayo 1 ripe avocado ($.78) 1 teaspoon agave ($.10) 1/4 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon paprika 1 teaspoon vinegar Clean the mushrooms with a soft cloth. To enhance the flavor slightly, dehydrate the mushrooms for an hour or two. This is optional. To enjoy the fresher tasting version, just skip the dehydrating step. In a blender, puree the red pepper until liquefied, adding water as needed for blending. Stir together with the ground flax seeds and let the flax seeds soak in this for 15 minutes or so, until the flax seeds have become gooey. This is what will hold the burgers together. In a food processor fitted with an “S” blade, pulse the mushrooms, walnuts, jalapeno, onion, and celery until chopped finely. Stir in the red pepper and flax mixture and two tablespoons olive oil.   Form burgers and place on a teflex or plastic sheet. Spread just a bit of olive oil on your sheets so the burgers will flip easily, if needed. Dehydrate for about 2 hours then flip onto a regular dehydrator screen and let finish dehydrating, which takes about another 2 hours. The avocado mayo is simple. Just blend the avocado, agave, vinegar and spices until creamy. A blender will make this nice and creamy, but  mashing with a fork would probably suffice. Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, and chopped jalapenos. 

Mushroom Burgers

(source here)

mhmm… I might try to make these for dinner tonight :D

burgers
  • 1/2 red pepper ($.45)
  • 1/4 cup ground flax seeds ($.10)
  • 10 oz mushrooms ($2.49)
  • 1/3 cup walnuts ($.50)
  • 1/2 white onion, chopped ($.13)
  • 1 jalapeno pepper, chopped ($.05)
  • 1 rib celery, chopped
  • 2 tablespoons olive oil ($.20)

avocado mayo
  • 1 ripe avocado ($.78)
  • 1 teaspoon agave ($.10)
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon vinegar

Clean the mushrooms with a soft cloth. To enhance the flavor slightly, dehydrate the mushrooms for an hour or two. This is optional. To enjoy the fresher tasting version, just skip the dehydrating step.

In a blender, puree the red pepper until liquefied, adding water as needed for blending. Stir together with the ground flax seeds and let the flax seeds soak in this for 15 minutes or so, until the flax seeds have become gooey. This is what will hold the burgers together.

In a food processor fitted with an “S” blade, pulse the mushrooms, walnuts, jalapeno, onion, and celery until chopped finely. Stir in the red pepper and flax mixture and two tablespoons olive oil.
 
Form burgers and place on a teflex or plastic sheet. Spread just a bit of olive oil on your sheets so the burgers will flip easily, if needed. Dehydrate for about 2 hours then flip onto a regular dehydrator screen and let finish dehydrating, which takes about another 2 hours.

The avocado mayo is simple. Just blend the avocado, agave, vinegar and spices until creamy. A blender will make this nice and creamy, but  mashing with a fork would probably suffice.

Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, and chopped jalapenos. 

10 months ago  52 notes View high resolution

Chocolate Tacos (source here) shells 1/2 cup ground flax seeds ($.25) 1/2 cup water 2 ripe bananas ($.30) 4 tablespoons cacao or cocoa powder ($.80) pinch salt banana ice cream  4 bananas ($.60) 4 tablespoons cacao or cocoa powder ($.80) pinch salt nut cream  1/2 cup nuts ($1.00) 1/4 cup water 1 tablespoon agave ($.20) 1/2 teaspoons vanilla pinch salt chocolate sauce  2 tablespoons cacao or cocoa powder ($.40) 2 tablespoons agave ($.20) 2 tablespoons olive oil or coconut oil ($.20) a few chopped walnuts and strawberries These are so much fun. They really do look like little chocolate tacos with all the fixings. And … it’s chocolate, which is always a good thing. Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey. In a food processor with an “S” blade, puree the bananas until smooth. Add in the soaked flax, cocoa powder and salt and process briefly. Spread in eight circles on lined dehydrator trays. Let dehydrate for about an hour at 105 degrees, until dry to the touch on the side facing up. Flip and peel the sheet away. Let dry another couple hours in the dehydrator. Then, gently fold in half. Use a twisted piece of wax paper to make a brace to hold the taco shell slightly open. Let dry this way for another couple hours. Let cool to room temperature. Make the banana ice cream. Combine all the ingredients in the food processor and puree until very smooth. Then put in an ice cream maker and process until like soft serve. Freeze. The nut cream is just the ingredients pureed in a bullet type blender until smooth. Refrigerate. It will thicken some as it cools. The chocolate sauce is just cacao powder, agave, and either olive oil or coconut oil stirred together. Coconut oil will  make a hard chocolatey shell; olive oil will stay liquid. Either way is really good.To assemble, spoon the ice cream into the shells, add a dollop of nut cream, a few walnuts and strawberries, and a drizzle of sauce. You can add a bit of heat to any chocolate ice cream by adding a big pinch of cayenne before processing. It adds heat without changing the flavor much.

Chocolate Tacos

(source here)

shells
  • 1/2 cup ground flax seeds ($.25)
  • 1/2 cup water
  • 2 ripe bananas ($.30)
  • 4 tablespoons cacao or cocoa powder ($.80)
  • pinch salt

banana ice cream 
  • 4 bananas ($.60)
  • 4 tablespoons cacao or cocoa powder ($.80)
  • pinch salt

nut cream 

  • 1/2 cup nuts ($1.00)
  • 1/4 cup water
  • 1 tablespoon agave ($.20)
  • 1/2 teaspoons vanilla
  • pinch salt

chocolate sauce 
  • 2 tablespoons cacao or cocoa powder ($.40)
  • 2 tablespoons agave ($.20)
  • 2 tablespoons olive oil or coconut oil ($.20)
  • a few chopped walnuts and strawberries

These are so much fun. They really do look like little chocolate tacos with all the fixings. And … it’s chocolate, which is always a good thing. 

Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey. In a food processor with an “S” blade, puree the bananas until smooth. Add in the soaked flax, cocoa powder and salt and process briefly. Spread in eight circles on lined dehydrator trays. Let dehydrate for about an hour at 105 degrees, until dry to the touch on the side facing up. Flip and peel the sheet away. Let dry another couple hours in the dehydrator. Then, gently fold in half. Use a twisted piece of wax paper to make a brace to hold the taco shell slightly open. Let dry this way for another couple hours. Let cool to room temperature. 

Make the banana ice cream. Combine all the ingredients in the food processor and puree until very smooth. Then put in an ice cream maker and process until like soft serve. Freeze. 

The nut cream is just the ingredients pureed in a bullet type blender until smooth. Refrigerate. It will thicken some as it cools. 
The chocolate sauce is just cacao powder, agave, and either olive oil or coconut oil stirred together. Coconut oil will  make a hard chocolatey shell; olive oil will stay liquid. Either way is really good.

To assemble, spoon the ice cream into the shells, add a dollop of nut cream, a few walnuts and strawberries, and a drizzle of sauce. 

You can add a bit of heat to any chocolate ice cream by adding a big pinch of cayenne before processing. It adds heat without changing the flavor much.

10 months ago  48 notes View high resolution

Curried Corn & Brocoli Salad (source: my fridge) Seriously, this is not so pretty, but it is tasty. But, I think that’s usually the sentiment with curry.  Ingredients 1 cup Corn  1 cup Brocoli 1 cup Spinach, chiffonade For the sauce: 1 Bell Pepper 1/2 Tomato 1 Tablespoon Curry Powder 1 Tablespoon Nutritional Yeast 2 Tsp Salt 1 Tsp Garlic Powder 1 Tsp Onion Powder Combine all the ingredients for the sauce except the tomato in a blender. Blend until smooth. Add the tomato. I like a chunky consistency with all the vegetables, but make it how you like.  Layer the spinach on your plate and pile on the brocoli and corn. Pour the sauce over top and voila done! 

Curried Corn & Brocoli Salad

(source: my fridge)

Seriously, this is not so pretty, but it is tasty. But, I think that’s usually the sentiment with curry. 

Ingredients

  • 1 cup Corn 
  • 1 cup Brocoli
  • 1 cup Spinach, chiffonade

For the sauce:

  • 1 Bell Pepper
  • 1/2 Tomato
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Nutritional Yeast
  • 2 Tsp Salt
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder

Combine all the ingredients for the sauce except the tomato in a blender. Blend until smooth. Add the tomato. I like a chunky consistency with all the vegetables, but make it how you like. 

Layer the spinach on your plate and pile on the brocoli and corn. Pour the sauce over top and voila done! 

10 months ago  13 notes

Portobello Mushroom and Eggplant Terrine with Rapini Purée (source here) The rich nature of portobello mushrooms makes this a hearty start to your fall meal; the pleasant bitterness of the Rapini plays nicely with the crisp earthiness of celeriac.  The thin-sliced vegetables create a brilliant plate presentation, and you can finally take down that family heirloom terrine thats been sitting on your hutch for years. Ingredients 4 Portobello mushrooms, destemmed and degilled, then sliced very thin 2 Japanese eggplants, sliced lengthwise very thin 1 celery root, peeled and sliced thin 2½ tablespoons fresh thyme, minced 1 tablespoon garlic, minced 2 tablespoons sherry vinegar 2 tablespoons lemon juice ¾ cup filtered water 1 teaspoon Himalayan rock salt ½ cup Bariani extra-virgin olive oil ½ bunch broccoli rabe 7 tablespoons water 1 lemon, juiced 5 tablespoons Bariani extra-virgin olive oil 1 teaspoon shallot, minced 1 tablespoon orange juice, fresh squeezed 1½ teaspoons raw agave nectar Preparation Dehydrate the celeriac at 105°F for 12–14 hours. Chop the broccoli rabe into ¼-inch pieces and dehydrate at 105°F for 12–14 hours. After degilling the mushrooms, slice them, paper thin, by cutting off the overhanging edges, and slicing from the middle outward on a heavy bias.  Then turn the mushroom 180 degrees and repeat the process. In a shallow non-reactive container, mix the thyme, garlic, vinegar, lemon juice, water, olive oil and salt, and pack the mushroom, eggplant, and celery root into the container, making sure to press down firmly in order to submerge the ingredients.  Refrigerate and allow to marinate for at least 8 hours, but preferably overnight. Line a 6”-x-2” terrine mold or loaf pan with plastic wrap, allowing for some overlap to hang over both sides.  Layer the marinated vegetables, starting with the mushrooms, then the eggplant, then the celery root.  Repeat this until the terrine is filled to the top, pressing down firmly after adding each layer.  Fold the remaining plastic wrap over the top, sealing tightly, and weight it; you can use a can of soup, or even an aluminum-foil-covered brick for this.  Refrigerate and allow to set for at least 8 hours, but preferably overnight. Prior to serving, make the Broccoli rabe purée by combining the dehydrated broccoli rabe, water, lemon juice, olive oil, orange juice, agave, and shallot in a blender and process until completely smooth.  Add salt and pepper to taste. Take the weight off the terrine and flip it out onto a cutting board.  Using a sharp knife, cut into ¼-inch slices (leave the plastic wrap on while cutting); this will make it easier to keep it together.  Serve with a generous portion of broccoli rabe purée.

Portobello Mushroom and Eggplant Terrine with Rapini Purée

(source here)

The rich nature of portobello mushrooms makes this a hearty start to your fall meal; the pleasant bitterness of the Rapini plays nicely with the crisp earthiness of celeriac.  The thin-sliced vegetables create a brilliant plate presentation, and you can finally take down that family heirloom terrine thats been sitting on your hutch for years.

Ingredients

  • 4 Portobello mushrooms, destemmed and degilled, then sliced very thin
  • 2 Japanese eggplants, sliced lengthwise very thin
  • 1 celery root, peeled and sliced thin
  • 2½ tablespoons fresh thyme, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons sherry vinegar
  • 2 tablespoons lemon juice
  • ¾ cup filtered water
  • 1 teaspoon Himalayan rock salt
  • ½ cup Bariani extra-virgin olive oil
  • ½ bunch broccoli rabe
  • 7 tablespoons water
  • 1 lemon, juiced
  • 5 tablespoons Bariani extra-virgin olive oil
  • 1 teaspoon shallot, minced
  • 1 tablespoon orange juice, fresh squeezed
  • 1½ teaspoons raw agave nectar

Preparation

Dehydrate the celeriac at 105°F for 12–14 hours.

Chop the broccoli rabe into ¼-inch pieces and dehydrate at 105°F for 12–14 hours.

After degilling the mushrooms, slice them, paper thin, by cutting off the overhanging edges, and slicing from the middle outward on a heavy bias.  Then turn the mushroom 180 degrees and repeat the process.

In a shallow non-reactive container, mix the thyme, garlic, vinegar, lemon juice, water, olive oil and salt, and pack the mushroom, eggplant, and celery root into the container, making sure to press down firmly in order to submerge the ingredients.  Refrigerate and allow to marinate for at least 8 hours, but preferably overnight.

Line a 6”-x-2” terrine mold or loaf pan with plastic wrap, allowing for some overlap to hang over both sides.  Layer the marinated vegetables, starting with the mushrooms, then the eggplant, then the celery root.  Repeat this until the terrine is filled to the top, pressing down firmly after adding each layer.  Fold the remaining plastic wrap over the top, sealing tightly, and weight it; you can use a can of soup, or even an aluminum-foil-covered brick for this.  Refrigerate and allow to set for at least 8 hours, but preferably overnight.

Prior to serving, make the Broccoli rabe purée by combining the dehydrated broccoli rabe, water, lemon juice, olive oil, orange juice, agave, and shallot in a blender and process until completely smooth.  Add salt and pepper to taste.

Take the weight off the terrine and flip it out onto a cutting board.  Using a sharp knife, cut into ¼-inch slices (leave the plastic wrap on while cutting); this will make it easier to keep it together.  Serve with a generous portion of broccoli rabe purée.

10 months ago  26 notes View high resolution

Spicy Flax Seed and Seaweed Crackers (source here) Ingredients 2 cups flax seeds (brown or golden) 1 whole jalapeno pepper, diced to small pieces 1 whole habanero pepper, diced to small pieces 3 teaspoons nutritional yeast 1 cup of wakame seaweed, torn in pieces 1 teaspoon nutritional yeast Dash of sea salt Rinse and drain flax seeds.  In a large bowl, soak flax seeds in pure water.  Use enough water to cover seeds.  Soak until seeds become gelatinous in texture.  This process usually takes up to an hour.  In a small bowl, combine torn pieces of wakame with jalapeno and habanero peppers.  After flax seeds become viscous, stir in all remaining ingredients. Pour flax seed mixture onto teflex sheets.  Dehydrate at 110 degrees for 8 to 10 hours.  As crackers start to dry on one side, turn teflex sheets upside down and peel off of crackers.  Allow other side to dry. Once done, cut into squares or break into large pieces.

Spicy Flax Seed and Seaweed Crackers

(source here)

Ingredients

  • 2 cups flax seeds (brown or golden)
  • 1 whole jalapeno pepper, diced to small pieces
  • 1 whole habanero pepper, diced to small pieces
  • 3 teaspoons nutritional yeast
  • 1 cup of wakame seaweed, torn in pieces
  • 1 teaspoon nutritional yeast
  • Dash of sea salt

Rinse and drain flax seeds.  In a large bowl, soak flax seeds in pure water.  Use enough water to cover seeds.  Soak until seeds become gelatinous in texture.  This process usually takes up to an hour. 

In a small bowl, combine torn pieces of wakame with jalapeno and habanero peppers.  After flax seeds become viscous, stir in all remaining ingredients.

Pour flax seed mixture onto teflex sheets.  Dehydrate at 110 degrees for 8 to 10 hours.  As crackers start to dry on one side, turn teflex sheets upside down and peel off of crackers.  Allow other side to dry. Once done, cut into squares or break into large pieces.

10 months ago  8 notes

Raw Vegan Creamy Cheese of Mont Saint Michel (source here) Ingredients 1/2 Cup Macadamia Nuts 1/2 Cup Cashew Nuts 1/2 Cup + 2 Tbsp Pure Water (or just enough to cover all the nuts when in blender) Optional: Herbs and Spices -Blend everything together (If you are not using a high speed blender, you may need to occasionally stop and scrape the mixture off the sides back onto the blade. Pulse from time to time, making sure there is always some mixture touching the blades). Make sure the nuts are well ground and the mixture is creamy-Place the colander on a plate (this will stop the whey, which will be strained out in the process, from making a mess on the table). Place cheese cloth inside the colander-Pour the mixture onto the cloth (on the right, you can see the consistency is blobby, not liquidy)-Place the bag inside another one, or if you only own one- try turn it over itself, just as long as no mixture can escape when placing a weight on top-Place whatever you decided to use as a weight on top and put the stack in a place away from draughts (mine is inside the dehydrator with trays out)-Walk away for 24 hours. (I must admit I can never just walk away and readjusted the weight from time to time to squeeze more Whey out and also tasted the cheese in the process, but 24 hours seems to be the perfect time)-Transfer to the fridge for half an hour to harden, shape into logs and then roll into any herbs or spices you like (I had one log in Cracked Black, Red Pepper and Paprika and the other log in a Mix of Dried Herns including Thyme, Marjoram, Parsley, Oregano, Sage and Basil) I hear it lasts in the fridge for over a week too, but I wouldn’t know

Raw Vegan Creamy Cheese of Mont Saint Michel

(source here)

Ingredients

  • 1/2 Cup Macadamia Nuts
  • 1/2 Cup Cashew Nuts
  • 1/2 Cup + 2 Tbsp Pure Water (or just enough to cover all the nuts when in blender)
  • Optional: Herbs and Spices

-Blend everything together (If you are not using a high speed blender, you may need to occasionally stop and scrape the mixture off the sides back onto the blade. Pulse from time to time, making sure there is always some mixture touching the blades). Make sure the nuts are well ground and the mixture is creamy

-Place the colander on a plate (this will stop the whey, which will be strained out in the process, from making a mess on the table). Place cheese cloth inside the colander

-Pour the mixture onto the cloth (on the right, you can see the consistency is blobby, not liquidy)

-Place the bag inside another one, or if you only own one- try turn it over itself, just as long as no mixture can escape when placing a weight on top

-Place whatever you decided to use as a weight on top and put the stack in a place away from draughts (mine is inside the dehydrator with trays out)

-Walk away for 24 hours. (I must admit I can never just walk away and readjusted the weight from time to time to squeeze more Whey out and also tasted the cheese in the process, but 24 hours seems to be the perfect time)

-Transfer to the fridge for half an hour to harden, shape into logs and then roll into any herbs or spices you like (I had one log in Cracked Black, Red Pepper and Paprika and the other log in a Mix of Dried Herns including Thyme, Marjoram, Parsley, Oregano, Sage and Basil)

I hear it lasts in the fridge for over a week too, but I wouldn’t know

10 months ago  263 notes View high resolution

Carob Confections (source here) 1 cup almonds 1 1/2 cups of raw carob powder 2 tablespoons pine nuts 1/2 cup coconut 1/4 cup honey, plus 1 tablespoon honey (or agave) 1/4 cup water, plus 1 tablespoon water carob powder or coconut or ground almonds In a food processor, fine chop the almonds. Add the carob, pine nuts and coconut and process until mixed. Mix the honey and water together and add gradually to the almond mixture while the processor is running. Keep the processor running until a dough is formed. Roll into balls and then coat with the carob or coconut or ground almonds. Refrigerate until needed.

Carob Confections

(source here)


In a food processor, fine chop the almonds. Add the carob, pine nuts and coconut and process until mixed. Mix the honey and water together and add gradually to the almond mixture while the processor is running. Keep the processor running until a dough is formed. Roll into balls and then coat with the carob or coconut or ground almonds. Refrigerate until needed.

10 months ago  13 notes View high resolution

Raw Vegan Surf ‘n’ Turf (source here) Ingredients: for the surf ‘n’ turf: 2 zucchini, peeled, grated and finely chopped 1 small-med. onion, chopped finely 3 stalks celery, grated and chopped finely 1 red bell pepper, minced 3 Tbs. nutritional yeast flakes 3 Tbs. almond flour or small handful of almonds without the skins 2 Tbs. kelp powder (or self made nori powder) 2 Tbs. lemon juice 1 clove garlic, minced for the dill tartar sauce: 1/2 cup cashew butter 1 lemon, juiced 2 Tbs. mirin vinegar 1 stalk celery, minced 2 Tbs. horseradish 1 small red onion, minced 1 tsp. lemon grass 3 Tbs. fresh dill, finely chopped Directions: To make the Surf ‘n’ Turf: If you want the Surf ‘n’ Turf to be white in color, then peel the skin from the zucchini, otherwise the Surf ‘n’ Turf will be greenish in color. Grate the zucchini and place in a sieve to drain the moisture. I used a spoon to further press the excess water from the zucchini. Using a food processor, finely chop the onion, garlic and celery and almonds then add the zucchini and chop once more. Remove from the food processor, add the mined bell pepper, nutritional yeast and kelp powder and mix well. Season to taste with lemon juice, salt and pepper. Using round pastry forms, put the Surf ‘n’ Turf mixture in and gently push down to form a nice “cake” . Remove the form carefully and continue to use up the mixture. Serve with a small dollop of the dill tartar sauce and garnished with a bit of dill. To make the creamy dill tartar sauce: Place the cashew butter in a bowl. Add the lemon juice and mirin and mix well. Add the rest of the ingredients. Season to taste with salt and pepper. Notes: As kelp powder was not available, we improvised with nori sheets that were ground in a coffee grinder.

Raw Vegan Surf ‘n’ Turf


(source here)

Ingredients:

for the surf ‘n’ turf:

  • 2 zucchini, peeled, grated and finely chopped
  • 1 small-med. onion, chopped finely
  • 3 stalks celery, grated and chopped finely
  • 1 red bell pepper, minced
  • 3 Tbs. nutritional yeast flakes
  • 3 Tbs. almond flour or small handful of almonds without the skins
  • 2 Tbs. kelp powder (or self made nori powder)
  • 2 Tbs. lemon juice
  • 1 clove garlic, minced

for the dill tartar sauce:

  • 1/2 cup cashew butter
  • 1 lemon, juiced
  • 2 Tbs. mirin vinegar
  • 1 stalk celery, minced
  • 2 Tbs. horseradish
  • 1 small red onion, minced
  • 1 tsp. lemon grass
  • 3 Tbs. fresh dill, finely chopped

Directions:

To make the Surf ‘n’ Turf:

  1. If you want the Surf ‘n’ Turf to be white in color, then peel the skin from the zucchini, otherwise the Surf ‘n’ Turf will be greenish in color.
  2. Grate the zucchini and place in a sieve to drain the moisture.
  3. I used a spoon to further press the excess water from the zucchini.
  4. Using a food processor, finely chop the onion, garlic and celery and almonds then add the zucchini and chop once more.
  5. Remove from the food processor, add the mined bell pepper, nutritional yeast and kelp powder and mix well.
  6. Season to taste with lemon juice, salt and pepper.
  7. Using round pastry forms, put the Surf ‘n’ Turf mixture in and gently push down to form a nice “cake” .
  8. Remove the form carefully and continue to use up the mixture.
  9. Serve with a small dollop of the dill tartar sauce and garnished with a bit of dill.

To make the creamy dill tartar sauce:

  1. Place the cashew butter in a bowl.
  2. Add the lemon juice and mirin and mix well.
  3. Add the rest of the ingredients.
  4. Season to taste with salt and pepper.

Notes:

As kelp powder was not available, we improvised with nori sheets that were ground in a coffee grinder.

Spinach, “Raw”cotta, & Squash Involtini with Marinara (source here) For the marinara: 2 lbs roma tomatoes (about 10-12 medium sized), sliced in half lengthwise8 sundried tomatoes in extra virgin olive oil4 to 5 smashed garlic cloves3 tbsp chopped fresh basil3 tbsp chopped fresh parsley2 tbsp extra virgin olive oilpinch of crushed red pepper1 tsp sea saltcup of water Put the roma tomatoes in a large bowl, add all ingredients except for the sundried tomatoes and water, and gently toss to evenly distributing herbs, olive oil, garlic and salt. Allow to marinate for 1 hour. On lined dehydrator trays, place tomato halves cut side up. Press the garlic cloves inside random tomato halves. Pour over extra marinade from bowl, and dehydrate at 115 degrees for 18 to 20 hours until tomatoes are reduced and “roasted” in appearance. In a food processor, add the romas, sun-dried tomatoes, and 2 of the garlic cloves (discard or save remainder for another use). Process until well blended. The mixture will be thick, so begin streaming water little by little until there is a marinara sauce consistency. Check for seasonings and make adjustments if necessary. Add more basil and parsley if desired. Macadamia “raw”cotta: 1 cup macadamia nuts, soaked 8 hours1/4 cup pine nuts, soaked 4 to 6 hours1 garlic clove1 tsp lemon juice1 tsp nutritional yeast1 tsp sea saltcold water First blend all ingredients, except for water in food processor until very crumbly. Gradually stream in cold water until creamy, light and fluffy. For squash, breading, & spinach: 3 to 4 large straight neck or goldbar squashsea saltextra virgin olive oil 1 cup golden flax meal1 tbsp finely minced basil1 tbsp finely minced parsley1/2 tsp sea salt1/8 tsp cayenne pepper 8 oz fresh baby spinachsea saltextra virgin olive oil With a wide vegetable peeler, slice squash lengthwise from end to end as evenly as possible. The thickness should be that of a lasagna noodle. Continue peeling one side until the seeds are reached, then rotate squash to peel each side evenly. Lay the peeled squash layer by layer in a square or rectangular casserole dish, lightly sprinkling each layer with sea salt. Allow to sit 1/2 hour, then drain excess water. Drizzle squash lightly with olive oil. Meanwhile, combine flax meal, basil, parsley, salt, and cayenne in another casserole dish and mix well with a fork. Coat each slice of squash in the breading on both sides and then place on dehydrator trays. Dehydrate at 115 degrees for a little over an hour, until it gets lightly crisp. While the squash is dehydrating, add the spinach to a large bowl and very lightly drizzle with olive oil, then sprinkle with sea salt. Use hands to toss and distribute the olive oil and salt evenly. Allow to marinate and wilt while the squash is dehydrating, and periodically use your hands to remix. Involtini assembly: First, in a casserole serving dish, spoon in some marinara to cover the bottom of the dish. Take two like-sized slices of squash, even in length, and lay them on a flat surface slightly overlapping each other with the ends closest to you. Spoon on about 1 tablespoon of the rawcotta and spread evenly from end to end. Repeat using an even layer of the spinach, and carefully take the ends close to you and roll into a pinwheel. Carefully place each involtini into the casserole dish on top of the marinara. The casserole dish can be kept at the bottom of a dehydrator or warm oven for up to an hour before serving.

Spinach, “Raw”cotta, & Squash Involtini with Marinara

(source here)

For the marinara:

2 lbs roma tomatoes (about 10-12 medium sized), sliced in half lengthwise
8 sundried tomatoes in extra virgin olive oil
4 to 5 smashed garlic cloves
3 tbsp chopped fresh basil
3 tbsp chopped fresh parsley
2 tbsp extra virgin olive oil
pinch of crushed red pepper
1 tsp sea salt
cup of water

Put the roma tomatoes in a large bowl, add all ingredients except for the sundried tomatoes and water, and gently toss to evenly distributing herbs, olive oil, garlic and salt. Allow to marinate for 1 hour. On lined dehydrator trays, place tomato halves cut side up. Press the garlic cloves inside random tomato halves. Pour over extra marinade from bowl, and dehydrate at 115 degrees for 18 to 20 hours until tomatoes are reduced and “roasted” in appearance.

In a food processor, add the romas, sun-dried tomatoes, and 2 of the garlic cloves (discard or save remainder for another use). Process until well blended. The mixture will be thick, so begin streaming water little by little until there is a marinara sauce consistency. Check for seasonings and make adjustments if necessary. Add more basil and parsley if desired.

Macadamia “raw”cotta:

1 cup macadamia nuts, soaked 8 hours
1/4 cup pine nuts, soaked 4 to 6 hours
1 garlic clove
1 tsp lemon juice
1 tsp nutritional yeast
1 tsp sea salt
cold water

First blend all ingredients, except for water in food processor until very crumbly. Gradually stream in cold water until creamy, light and fluffy.

For squash, breading, & spinach:

3 to 4 large straight neck or goldbar squash
sea salt
extra virgin olive oil

1 cup golden flax meal
1 tbsp finely minced basil
1 tbsp finely minced parsley
1/2 tsp sea salt
1/8 tsp cayenne pepper

8 oz fresh baby spinach
sea salt
extra virgin olive oil

With a wide vegetable peeler, slice squash lengthwise from end to end as evenly as possible. The thickness should be that of a lasagna noodle. Continue peeling one side until the seeds are reached, then rotate squash to peel each side evenly. Lay the peeled squash layer by layer in a square or rectangular casserole dish, lightly sprinkling each layer with sea salt. Allow to sit 1/2 hour, then drain excess water. Drizzle squash lightly with olive oil.

Meanwhile, combine flax meal, basil, parsley, salt, and cayenne in another casserole dish and mix well with a fork. Coat each slice of squash in the breading on both sides and then place on dehydrator trays. Dehydrate at 115 degrees for a little over an hour, until it gets lightly crisp.

While the squash is dehydrating, add the spinach to a large bowl and very lightly drizzle with olive oil, then sprinkle with sea salt. Use hands to toss and distribute the olive oil and salt evenly. Allow to marinate and wilt while the squash is dehydrating, and periodically use your hands to remix.

Involtini assembly:

First, in a casserole serving dish, spoon in some marinara to cover the bottom of the dish.

Take two like-sized slices of squash, even in length, and lay them on a flat surface slightly overlapping each other with the ends closest to you. Spoon on about 1 tablespoon of the rawcotta and spread evenly from end to end. Repeat using an even layer of the spinach, and carefully take the ends close to you and roll into a pinwheel. Carefully place each involtini into the casserole dish on top of the marinara.

The casserole dish can be kept at the bottom of a dehydrator or warm oven for up to an hour before serving.

Sesame Noodles

  • Kelp Noodles
  • Sesame Oil
  • Tahini
  • Rice Vinegar
  • Garlic Powder
  • Agave
  • Chopped nuts

Directions: 

For a more tender noodle, soak your kelp noodles in water and lemon up to two hours before hand. Combine the rest of the ingredients for the sauce. Garnish with a dash of sesame oil and chopped nuts 

Apple Avocado Soup (source here) Ingredients 1 avocado, chopped ($.88) 2 medium apples, peeled and chopped ($1.29) 1 tablespoon chopped onion handful arugula leaves ($.50)  2 tablespoons olive oil ($.20) 2 cups water, for blending minced onion salt and pepper to taste red pepper flakes Directions:  Set aside a few arugula leaves for garnish. In a blender, combine the avocado, apples, chopped onion, arugula leaves, olive oil, and water, and puree until very smooth. Salt and pepper to taste, and garnish with a few chopped arugula leaves, some finely minced onion, and red pepper flakes. 
Apple Avocado Soup
(source here)
Ingredients
  • 1 avocado, chopped ($.88)
  • 2 medium apples, peeled and chopped ($1.29)
  • 1 tablespoon chopped onion
  • handful arugula leaves ($.50) 
  • 2 tablespoons olive oil ($.20)
  • 2 cups water, for blending
  • minced onion
  • salt and pepper to taste
  • red pepper flakes

Directions: 

Set aside a few arugula leaves for garnish. In a blender, combine the avocado, apples, chopped onion, arugula leaves, olive oil, and water, and puree until very smooth. Salt and pepper to taste, and garnish with a few chopped arugula leaves, some finely minced onion, and red pepper flakes. 

Raw Cashew Mayo (source: I have no idea where I picked this one up from, it’s in my recipe program) Ingredients 1 cup raw cashews 1/4 cup water   1/4 cup lemon juice   2 soft dates, pitted   1 teaspoon Celtic salt   1 teaspoon onion powder   1/2 teaspoon garlic powder   1/2 cup olive oil Directions 1. Puree all ingredients, except oil, in food processor or blender and blend until smooth. 2. While continuing to blend, add oil in a steady stream, until emulsified. 3. Store in a tightly sealed container the fridge for up to 2 weeks.

Raw Cashew Mayo

(source: I have no idea where I picked this one up from, it’s in my recipe program)

Ingredients

  • 1 cup raw cashews
  • 1/4 cup water  
  • 1/4 cup lemon juice  
  • 2 soft dates, pitted  
  • 1 teaspoon Celtic salt  
  • 1 teaspoon onion powder  
  • 1/2 teaspoon garlic powder  
  • 1/2 cup olive oil

Directions

1. Puree all ingredients, except oil, in food processor or blender and blend until smooth.

2. While continuing to blend, add oil in a steady stream, until emulsified.

3. Store in a tightly sealed container the fridge for up to 2 weeks.

Mushroom Burgers (source here) mhmm… I might try to make these for dinner tonight :D burgers 1/2 red pepper ($.45) 1/4 cup ground flax seeds ($.10) 10 oz mushrooms ($2.49) 1/3 cup walnuts ($.50) 1/2 white onion, chopped ($.13) 1 jalapeno pepper, chopped ($.05) 1 rib celery, chopped 2 tablespoons olive oil ($.20) avocado mayo 1 ripe avocado ($.78) 1 teaspoon agave ($.10) 1/4 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon paprika 1 teaspoon vinegar Clean the mushrooms with a soft cloth. To enhance the flavor slightly, dehydrate the mushrooms for an hour or two. This is optional. To enjoy the fresher tasting version, just skip the dehydrating step. In a blender, puree the red pepper until liquefied, adding water as needed for blending. Stir together with the ground flax seeds and let the flax seeds soak in this for 15 minutes or so, until the flax seeds have become gooey. This is what will hold the burgers together. In a food processor fitted with an “S” blade, pulse the mushrooms, walnuts, jalapeno, onion, and celery until chopped finely. Stir in the red pepper and flax mixture and two tablespoons olive oil.   Form burgers and place on a teflex or plastic sheet. Spread just a bit of olive oil on your sheets so the burgers will flip easily, if needed. Dehydrate for about 2 hours then flip onto a regular dehydrator screen and let finish dehydrating, which takes about another 2 hours. The avocado mayo is simple. Just blend the avocado, agave, vinegar and spices until creamy. A blender will make this nice and creamy, but  mashing with a fork would probably suffice. Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, and chopped jalapenos. 

Mushroom Burgers

(source here)

mhmm… I might try to make these for dinner tonight :D

burgers
  • 1/2 red pepper ($.45)
  • 1/4 cup ground flax seeds ($.10)
  • 10 oz mushrooms ($2.49)
  • 1/3 cup walnuts ($.50)
  • 1/2 white onion, chopped ($.13)
  • 1 jalapeno pepper, chopped ($.05)
  • 1 rib celery, chopped
  • 2 tablespoons olive oil ($.20)

avocado mayo
  • 1 ripe avocado ($.78)
  • 1 teaspoon agave ($.10)
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon vinegar

Clean the mushrooms with a soft cloth. To enhance the flavor slightly, dehydrate the mushrooms for an hour or two. This is optional. To enjoy the fresher tasting version, just skip the dehydrating step.

In a blender, puree the red pepper until liquefied, adding water as needed for blending. Stir together with the ground flax seeds and let the flax seeds soak in this for 15 minutes or so, until the flax seeds have become gooey. This is what will hold the burgers together.

In a food processor fitted with an “S” blade, pulse the mushrooms, walnuts, jalapeno, onion, and celery until chopped finely. Stir in the red pepper and flax mixture and two tablespoons olive oil.
 
Form burgers and place on a teflex or plastic sheet. Spread just a bit of olive oil on your sheets so the burgers will flip easily, if needed. Dehydrate for about 2 hours then flip onto a regular dehydrator screen and let finish dehydrating, which takes about another 2 hours.

The avocado mayo is simple. Just blend the avocado, agave, vinegar and spices until creamy. A blender will make this nice and creamy, but  mashing with a fork would probably suffice.

Serve the burgers on a bed of lettuce leaves, with a dollop of avocado mayo, some chopped red onion, and chopped jalapenos. 
Chocolate Tacos (source here) shells 1/2 cup ground flax seeds ($.25) 1/2 cup water 2 ripe bananas ($.30) 4 tablespoons cacao or cocoa powder ($.80) pinch salt banana ice cream  4 bananas ($.60) 4 tablespoons cacao or cocoa powder ($.80) pinch salt nut cream  1/2 cup nuts ($1.00) 1/4 cup water 1 tablespoon agave ($.20) 1/2 teaspoons vanilla pinch salt chocolate sauce  2 tablespoons cacao or cocoa powder ($.40) 2 tablespoons agave ($.20) 2 tablespoons olive oil or coconut oil ($.20) a few chopped walnuts and strawberries These are so much fun. They really do look like little chocolate tacos with all the fixings. And … it’s chocolate, which is always a good thing. Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey. In a food processor with an “S” blade, puree the bananas until smooth. Add in the soaked flax, cocoa powder and salt and process briefly. Spread in eight circles on lined dehydrator trays. Let dehydrate for about an hour at 105 degrees, until dry to the touch on the side facing up. Flip and peel the sheet away. Let dry another couple hours in the dehydrator. Then, gently fold in half. Use a twisted piece of wax paper to make a brace to hold the taco shell slightly open. Let dry this way for another couple hours. Let cool to room temperature. Make the banana ice cream. Combine all the ingredients in the food processor and puree until very smooth. Then put in an ice cream maker and process until like soft serve. Freeze. The nut cream is just the ingredients pureed in a bullet type blender until smooth. Refrigerate. It will thicken some as it cools. The chocolate sauce is just cacao powder, agave, and either olive oil or coconut oil stirred together. Coconut oil will  make a hard chocolatey shell; olive oil will stay liquid. Either way is really good.To assemble, spoon the ice cream into the shells, add a dollop of nut cream, a few walnuts and strawberries, and a drizzle of sauce. You can add a bit of heat to any chocolate ice cream by adding a big pinch of cayenne before processing. It adds heat without changing the flavor much.

Chocolate Tacos

(source here)

shells
  • 1/2 cup ground flax seeds ($.25)
  • 1/2 cup water
  • 2 ripe bananas ($.30)
  • 4 tablespoons cacao or cocoa powder ($.80)
  • pinch salt

banana ice cream 
  • 4 bananas ($.60)
  • 4 tablespoons cacao or cocoa powder ($.80)
  • pinch salt

nut cream 

  • 1/2 cup nuts ($1.00)
  • 1/4 cup water
  • 1 tablespoon agave ($.20)
  • 1/2 teaspoons vanilla
  • pinch salt

chocolate sauce 
  • 2 tablespoons cacao or cocoa powder ($.40)
  • 2 tablespoons agave ($.20)
  • 2 tablespoons olive oil or coconut oil ($.20)
  • a few chopped walnuts and strawberries

These are so much fun. They really do look like little chocolate tacos with all the fixings. And … it’s chocolate, which is always a good thing. 

Make the shells first. Use finely ground flax seed and soak in water for about twenty minutes, until gooey. In a food processor with an “S” blade, puree the bananas until smooth. Add in the soaked flax, cocoa powder and salt and process briefly. Spread in eight circles on lined dehydrator trays. Let dehydrate for about an hour at 105 degrees, until dry to the touch on the side facing up. Flip and peel the sheet away. Let dry another couple hours in the dehydrator. Then, gently fold in half. Use a twisted piece of wax paper to make a brace to hold the taco shell slightly open. Let dry this way for another couple hours. Let cool to room temperature. 

Make the banana ice cream. Combine all the ingredients in the food processor and puree until very smooth. Then put in an ice cream maker and process until like soft serve. Freeze. 

The nut cream is just the ingredients pureed in a bullet type blender until smooth. Refrigerate. It will thicken some as it cools. 
The chocolate sauce is just cacao powder, agave, and either olive oil or coconut oil stirred together. Coconut oil will  make a hard chocolatey shell; olive oil will stay liquid. Either way is really good.

To assemble, spoon the ice cream into the shells, add a dollop of nut cream, a few walnuts and strawberries, and a drizzle of sauce. 

You can add a bit of heat to any chocolate ice cream by adding a big pinch of cayenne before processing. It adds heat without changing the flavor much.
Curried Corn & Brocoli Salad (source: my fridge) Seriously, this is not so pretty, but it is tasty. But, I think that’s usually the sentiment with curry.  Ingredients 1 cup Corn  1 cup Brocoli 1 cup Spinach, chiffonade For the sauce: 1 Bell Pepper 1/2 Tomato 1 Tablespoon Curry Powder 1 Tablespoon Nutritional Yeast 2 Tsp Salt 1 Tsp Garlic Powder 1 Tsp Onion Powder Combine all the ingredients for the sauce except the tomato in a blender. Blend until smooth. Add the tomato. I like a chunky consistency with all the vegetables, but make it how you like.  Layer the spinach on your plate and pile on the brocoli and corn. Pour the sauce over top and voila done! 

Curried Corn & Brocoli Salad

(source: my fridge)

Seriously, this is not so pretty, but it is tasty. But, I think that’s usually the sentiment with curry. 

Ingredients

  • 1 cup Corn 
  • 1 cup Brocoli
  • 1 cup Spinach, chiffonade

For the sauce:

  • 1 Bell Pepper
  • 1/2 Tomato
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Nutritional Yeast
  • 2 Tsp Salt
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder

Combine all the ingredients for the sauce except the tomato in a blender. Blend until smooth. Add the tomato. I like a chunky consistency with all the vegetables, but make it how you like. 

Layer the spinach on your plate and pile on the brocoli and corn. Pour the sauce over top and voila done! 

Portobello Mushroom and Eggplant Terrine with Rapini Purée (source here) The rich nature of portobello mushrooms makes this a hearty start to your fall meal; the pleasant bitterness of the Rapini plays nicely with the crisp earthiness of celeriac.  The thin-sliced vegetables create a brilliant plate presentation, and you can finally take down that family heirloom terrine thats been sitting on your hutch for years. Ingredients 4 Portobello mushrooms, destemmed and degilled, then sliced very thin 2 Japanese eggplants, sliced lengthwise very thin 1 celery root, peeled and sliced thin 2½ tablespoons fresh thyme, minced 1 tablespoon garlic, minced 2 tablespoons sherry vinegar 2 tablespoons lemon juice ¾ cup filtered water 1 teaspoon Himalayan rock salt ½ cup Bariani extra-virgin olive oil ½ bunch broccoli rabe 7 tablespoons water 1 lemon, juiced 5 tablespoons Bariani extra-virgin olive oil 1 teaspoon shallot, minced 1 tablespoon orange juice, fresh squeezed 1½ teaspoons raw agave nectar Preparation Dehydrate the celeriac at 105°F for 12–14 hours. Chop the broccoli rabe into ¼-inch pieces and dehydrate at 105°F for 12–14 hours. After degilling the mushrooms, slice them, paper thin, by cutting off the overhanging edges, and slicing from the middle outward on a heavy bias.  Then turn the mushroom 180 degrees and repeat the process. In a shallow non-reactive container, mix the thyme, garlic, vinegar, lemon juice, water, olive oil and salt, and pack the mushroom, eggplant, and celery root into the container, making sure to press down firmly in order to submerge the ingredients.  Refrigerate and allow to marinate for at least 8 hours, but preferably overnight. Line a 6”-x-2” terrine mold or loaf pan with plastic wrap, allowing for some overlap to hang over both sides.  Layer the marinated vegetables, starting with the mushrooms, then the eggplant, then the celery root.  Repeat this until the terrine is filled to the top, pressing down firmly after adding each layer.  Fold the remaining plastic wrap over the top, sealing tightly, and weight it; you can use a can of soup, or even an aluminum-foil-covered brick for this.  Refrigerate and allow to set for at least 8 hours, but preferably overnight. Prior to serving, make the Broccoli rabe purée by combining the dehydrated broccoli rabe, water, lemon juice, olive oil, orange juice, agave, and shallot in a blender and process until completely smooth.  Add salt and pepper to taste. Take the weight off the terrine and flip it out onto a cutting board.  Using a sharp knife, cut into ¼-inch slices (leave the plastic wrap on while cutting); this will make it easier to keep it together.  Serve with a generous portion of broccoli rabe purée.

Portobello Mushroom and Eggplant Terrine with Rapini Purée

(source here)

The rich nature of portobello mushrooms makes this a hearty start to your fall meal; the pleasant bitterness of the Rapini plays nicely with the crisp earthiness of celeriac.  The thin-sliced vegetables create a brilliant plate presentation, and you can finally take down that family heirloom terrine thats been sitting on your hutch for years.

Ingredients

  • 4 Portobello mushrooms, destemmed and degilled, then sliced very thin
  • 2 Japanese eggplants, sliced lengthwise very thin
  • 1 celery root, peeled and sliced thin
  • 2½ tablespoons fresh thyme, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons sherry vinegar
  • 2 tablespoons lemon juice
  • ¾ cup filtered water
  • 1 teaspoon Himalayan rock salt
  • ½ cup Bariani extra-virgin olive oil
  • ½ bunch broccoli rabe
  • 7 tablespoons water
  • 1 lemon, juiced
  • 5 tablespoons Bariani extra-virgin olive oil
  • 1 teaspoon shallot, minced
  • 1 tablespoon orange juice, fresh squeezed
  • 1½ teaspoons raw agave nectar

Preparation

Dehydrate the celeriac at 105°F for 12–14 hours.

Chop the broccoli rabe into ¼-inch pieces and dehydrate at 105°F for 12–14 hours.

After degilling the mushrooms, slice them, paper thin, by cutting off the overhanging edges, and slicing from the middle outward on a heavy bias.  Then turn the mushroom 180 degrees and repeat the process.

In a shallow non-reactive container, mix the thyme, garlic, vinegar, lemon juice, water, olive oil and salt, and pack the mushroom, eggplant, and celery root into the container, making sure to press down firmly in order to submerge the ingredients.  Refrigerate and allow to marinate for at least 8 hours, but preferably overnight.

Line a 6”-x-2” terrine mold or loaf pan with plastic wrap, allowing for some overlap to hang over both sides.  Layer the marinated vegetables, starting with the mushrooms, then the eggplant, then the celery root.  Repeat this until the terrine is filled to the top, pressing down firmly after adding each layer.  Fold the remaining plastic wrap over the top, sealing tightly, and weight it; you can use a can of soup, or even an aluminum-foil-covered brick for this.  Refrigerate and allow to set for at least 8 hours, but preferably overnight.

Prior to serving, make the Broccoli rabe purée by combining the dehydrated broccoli rabe, water, lemon juice, olive oil, orange juice, agave, and shallot in a blender and process until completely smooth.  Add salt and pepper to taste.

Take the weight off the terrine and flip it out onto a cutting board.  Using a sharp knife, cut into ¼-inch slices (leave the plastic wrap on while cutting); this will make it easier to keep it together.  Serve with a generous portion of broccoli rabe purée.

Spicy Flax Seed and Seaweed Crackers (source here) Ingredients 2 cups flax seeds (brown or golden) 1 whole jalapeno pepper, diced to small pieces 1 whole habanero pepper, diced to small pieces 3 teaspoons nutritional yeast 1 cup of wakame seaweed, torn in pieces 1 teaspoon nutritional yeast Dash of sea salt Rinse and drain flax seeds.  In a large bowl, soak flax seeds in pure water.  Use enough water to cover seeds.  Soak until seeds become gelatinous in texture.  This process usually takes up to an hour.  In a small bowl, combine torn pieces of wakame with jalapeno and habanero peppers.  After flax seeds become viscous, stir in all remaining ingredients. Pour flax seed mixture onto teflex sheets.  Dehydrate at 110 degrees for 8 to 10 hours.  As crackers start to dry on one side, turn teflex sheets upside down and peel off of crackers.  Allow other side to dry. Once done, cut into squares or break into large pieces.

Spicy Flax Seed and Seaweed Crackers

(source here)

Ingredients

  • 2 cups flax seeds (brown or golden)
  • 1 whole jalapeno pepper, diced to small pieces
  • 1 whole habanero pepper, diced to small pieces
  • 3 teaspoons nutritional yeast
  • 1 cup of wakame seaweed, torn in pieces
  • 1 teaspoon nutritional yeast
  • Dash of sea salt

Rinse and drain flax seeds.  In a large bowl, soak flax seeds in pure water.  Use enough water to cover seeds.  Soak until seeds become gelatinous in texture.  This process usually takes up to an hour. 

In a small bowl, combine torn pieces of wakame with jalapeno and habanero peppers.  After flax seeds become viscous, stir in all remaining ingredients.

Pour flax seed mixture onto teflex sheets.  Dehydrate at 110 degrees for 8 to 10 hours.  As crackers start to dry on one side, turn teflex sheets upside down and peel off of crackers.  Allow other side to dry. Once done, cut into squares or break into large pieces.

Raw Vegan Creamy Cheese of Mont Saint Michel (source here) Ingredients 1/2 Cup Macadamia Nuts 1/2 Cup Cashew Nuts 1/2 Cup + 2 Tbsp Pure Water (or just enough to cover all the nuts when in blender) Optional: Herbs and Spices -Blend everything together (If you are not using a high speed blender, you may need to occasionally stop and scrape the mixture off the sides back onto the blade. Pulse from time to time, making sure there is always some mixture touching the blades). Make sure the nuts are well ground and the mixture is creamy-Place the colander on a plate (this will stop the whey, which will be strained out in the process, from making a mess on the table). Place cheese cloth inside the colander-Pour the mixture onto the cloth (on the right, you can see the consistency is blobby, not liquidy)-Place the bag inside another one, or if you only own one- try turn it over itself, just as long as no mixture can escape when placing a weight on top-Place whatever you decided to use as a weight on top and put the stack in a place away from draughts (mine is inside the dehydrator with trays out)-Walk away for 24 hours. (I must admit I can never just walk away and readjusted the weight from time to time to squeeze more Whey out and also tasted the cheese in the process, but 24 hours seems to be the perfect time)-Transfer to the fridge for half an hour to harden, shape into logs and then roll into any herbs or spices you like (I had one log in Cracked Black, Red Pepper and Paprika and the other log in a Mix of Dried Herns including Thyme, Marjoram, Parsley, Oregano, Sage and Basil) I hear it lasts in the fridge for over a week too, but I wouldn’t know

Raw Vegan Creamy Cheese of Mont Saint Michel

(source here)

Ingredients

  • 1/2 Cup Macadamia Nuts
  • 1/2 Cup Cashew Nuts
  • 1/2 Cup + 2 Tbsp Pure Water (or just enough to cover all the nuts when in blender)
  • Optional: Herbs and Spices

-Blend everything together (If you are not using a high speed blender, you may need to occasionally stop and scrape the mixture off the sides back onto the blade. Pulse from time to time, making sure there is always some mixture touching the blades). Make sure the nuts are well ground and the mixture is creamy

-Place the colander on a plate (this will stop the whey, which will be strained out in the process, from making a mess on the table). Place cheese cloth inside the colander

-Pour the mixture onto the cloth (on the right, you can see the consistency is blobby, not liquidy)

-Place the bag inside another one, or if you only own one- try turn it over itself, just as long as no mixture can escape when placing a weight on top

-Place whatever you decided to use as a weight on top and put the stack in a place away from draughts (mine is inside the dehydrator with trays out)

-Walk away for 24 hours. (I must admit I can never just walk away and readjusted the weight from time to time to squeeze more Whey out and also tasted the cheese in the process, but 24 hours seems to be the perfect time)

-Transfer to the fridge for half an hour to harden, shape into logs and then roll into any herbs or spices you like (I had one log in Cracked Black, Red Pepper and Paprika and the other log in a Mix of Dried Herns including Thyme, Marjoram, Parsley, Oregano, Sage and Basil)

I hear it lasts in the fridge for over a week too, but I wouldn’t know

Carob Confections (source here) 1 cup almonds 1 1/2 cups of raw carob powder 2 tablespoons pine nuts 1/2 cup coconut 1/4 cup honey, plus 1 tablespoon honey (or agave) 1/4 cup water, plus 1 tablespoon water carob powder or coconut or ground almonds In a food processor, fine chop the almonds. Add the carob, pine nuts and coconut and process until mixed. Mix the honey and water together and add gradually to the almond mixture while the processor is running. Keep the processor running until a dough is formed. Roll into balls and then coat with the carob or coconut or ground almonds. Refrigerate until needed.

Carob Confections

(source here)


In a food processor, fine chop the almonds. Add the carob, pine nuts and coconut and process until mixed. Mix the honey and water together and add gradually to the almond mixture while the processor is running. Keep the processor running until a dough is formed. Roll into balls and then coat with the carob or coconut or ground almonds. Refrigerate until needed.

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Raw vegan recipes to inspire my current addiction!