/tagged/living+food/page/2
Raw Nacho Cheese Sauce
(Source here)
Ingredients:
1 cup raw CASHEW NUTS
1/4-1/2 cup chopped RED BELL PEPPER
2 tablespoons cold-pressed OLIVE OIL
2 tablespoons WATER
1-1/2 tablespoons LEMON JUICE
1/2 teaspoon SEA SALT (then adjust to taste)
1 teaspoon ONION POWDER
1/4 teaspoon TURMERIC
Directions:
Soak cashews in water 2-4 hours, rinse and drain.
Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.
Notes:
Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.
A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.

Raw Nacho Cheese Sauce

(Source here)

Ingredients:

  • 1 cup raw CASHEW NUTS
  • 1/4-1/2 cup chopped RED BELL PEPPER
  • 2 tablespoons cold-pressed OLIVE OIL
  • 2 tablespoons WATER
  • 1-1/2 tablespoons LEMON JUICE
  • 1/2 teaspoon SEA SALT (then adjust to taste)
  • 1 teaspoon ONION POWDER
  • 1/4 teaspoon TURMERIC

Directions:

Soak cashews in water 2-4 hours, rinse and drain.

Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.

Notes:

Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.

A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.



Green Soup




(source: MINE!)
 Ingredients
Avocado
Bell Pepper
Cucumber
Lime
Garlic
Cilantro
Green Onions
Jalapeno
Olive Oil
Salt & Pepper
Seeds to garnish
Throw everything into the blender except the cilantro. Pulverize  Add the cilantro and pulse to chop. Garnish with seeds and extra cilantro. Consume. 

Green Soup

(source: MINE!)

 Ingredients

  • Avocado
  • Bell Pepper
  • Cucumber
  • Lime
  • Garlic
  • Cilantro
  • Green Onions
  • Jalapeno
  • Olive Oil
  • Salt & Pepper
  • Seeds to garnish
Throw everything into the blender except the cilantro. Pulverize  Add the cilantro and pulse to chop. Garnish with seeds and extra cilantro. Consume. 

(Source: rawfoodjournal)

Corn Tortillas!
(source here)
Ingredients
3 cups raw corn kernels, removed from corn cob
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 cup, plus 1 tablespoon flax meal
4 tablespoons nutritional yeast
6 sundried tomatoes
2 tablespoons water
1 red bell pepper, chopped
What You Do:
In a food processor, process corn, paprika, salt, flax meal, nutritional yeast, sundried tomatoes, and water until smooth, adding additional water if mixture is too thick. Add the red pepper and pulse to combine well.
Onto two Teflex-lined dehydrator sheets, spread dough until 1/8-inch thick. Dehydrate at 115 degrees for 3 to 4 hours, or until the top is firm to the touch. Flip tortillas by flipping Teflex over the tray, and then peeling it off the tortilla’s bottom layer. Continue dehydrating for another hour and a half until tortillas are dry and pliable. Remove tortilla sheets from dehydrator, and place two small bowls on each sheet. Cut out a round shape with a knife. Tortillas should be 5-inches in diameter.

Corn Tortillas!

(source here)

Ingredients

  • 3 cups raw corn kernels, removed from corn cob
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 cup, plus 1 tablespoon flax meal
  • 4 tablespoons nutritional yeast
  • 6 sundried tomatoes
  • 2 tablespoons water
  • 1 red bell pepper, chopped

What You Do:

In a food processor, process corn, paprika, salt, flax meal, nutritional yeast, sundried tomatoes, and water until smooth, adding additional water if mixture is too thick. Add the red pepper and pulse to combine well.

Onto two Teflex-lined dehydrator sheets, spread dough until 1/8-inch thick. Dehydrate at 115 degrees for 3 to 4 hours, or until the top is firm to the touch. Flip tortillas by flipping Teflex over the tray, and then peeling it off the tortilla’s bottom layer. Continue dehydrating for another hour and a half until tortillas are dry and pliable. Remove tortilla sheets from dehydrator, and place two small bowls on each sheet. Cut out a round shape with a knife. Tortillas should be 5-inches in diameter.

Raw Zucchini Match-Stick “Fries”
(source here)

Ingredients
2 medium zucchini (these work best with small to medium zucchini)
1 teaspoon olive oil*
pinch Himalayan salt and pepper
1. Slice zucchini in to match stick size strips. See photo above.
2. Toss with oil, salt and pepper.
3. Dehydrate at 145 for 1 hour, (yes, it’s still raw**) reduce heat and dehydrate at 115 for 10 to 12 more hours or until dry. 

*Go easy on the oil, a little goes a very long way in this recipe.
**It stays raw because the food temperature never goes over 115 in that first hour.

Raw Zucchini Match-Stick “Fries”

(source here)

Ingredients

  • 2 medium zucchini (these work best with small to medium zucchini)
  • 1 teaspoon olive oil*
  • pinch Himalayan salt and pepper

1. Slice zucchini in to match stick size strips. See photo above.

2. Toss with oil, salt and pepper.

3. Dehydrate at 145 for 1 hour, (yes, it’s still raw**) reduce heat and dehydrate at 115 for 10 to 12 more hours or until dry. 

*Go easy on the oil, a little goes a very long way in this recipe.

**It stays raw because the food temperature never goes over 115 in that first hour.

Raw Chili
(source here)
Ingredients
4 cups tomatoes
1 cup each red and yellow peppers diced
1/2 cup diced onion
1/2 cup celery diced
tbl chili powder
1/2 tbl cumin
Sea Salt to taste
2 cups purified water
Directions
Place water, tomatoes, spices in a blender and blend until smooth. Add peppers, onion, celery mix and enjoy.

Raw Chili

(source here)

Ingredients

  • 4 cups tomatoes
  • 1 cup each red and yellow peppers diced
  • 1/2 cup diced onion
  • 1/2 cup celery diced
  • tbl chili powder
  • 1/2 tbl cumin
  • Sea Salt to taste
  • 2 cups purified water

Directions

Place water, tomatoes, spices in a blender and blend until smooth. Add peppers, onion, celery mix and enjoy.

Miso Soup
Miso has a ton of great qualities like being a complete source of protein and is high in antioxidants  For more information click here. 
Ingredients
2 Tbsp. Miso Paste
2 Tbsp. Green Onions
1 Small Mushroom
2 Tbsp. Wakame
Combine and blend water, miso paste and half the green onions until heated. Chop the mushrooms and add to the soup with the wakame and remaining onions. Let sit until mushrooms are heated. 

Miso Soup

Miso has a ton of great qualities like being a complete source of protein and is high in antioxidants  For more information click here. 

Ingredients

  • 2 Tbsp. Miso Paste
  • 2 Tbsp. Green Onions
  • 1 Small Mushroom
  • 2 Tbsp. Wakame

Combine and blend water, miso paste and half the green onions until heated. Chop the mushrooms and add to the soup with the wakame and remaining onions. Let sit until mushrooms are heated. 

Pimento “Cheese” Spread & Caramelized Onion Flatbread
(source here)

For the pimento “cheese” spread:
1 1/2 cups raw macadamia nuts, soaked 10-12 hours
1/2 cup pine nuts, soaked for 4-6 hours
1 cup red bell pepper and/or cherry peppers, dehydrated until soft and diced
1/2 cup filtered water (to thin)
1 tbs lemon juice
1 tbs nutritional yeast
1 garlic clove
dash of hot sauce
1 tsp sea salt
Blend all ingredients except for the water in a food processor until well blended. Gradually add water until you get a thick, creamy consistency. The spread will be soft and fluffy. For a more dense cheese, spread onto a lined dehydrator tray and dehydrate until desired thickness and dryness is reached, then refrigerate. Pimento cheese spread will keep up to 5 days. { Great on celery too! }

Caramelized onion flatbread:
3 cups red onion, thinly sliced (will yield 1 cup reduced)
1 tsp agave
sea salt
1 tbs extra virgin olive oil
2 cups roughly chopped zucchini
2 cups almond flour
1 cup golden flax meal
1/2 cup golden flax seeds
1/4 cup extra virgin olive oil
1 garlic clove
2 tsp dried tarragon
2 tsp dried thyme
2 tsp sea salt
1/4 tsp cayenne pepper
freshly ground black pepper
First prepare the onions: place sliced onions in bowl, liberally season with sea salt, and allow to sit for about 1 hour. Drain excess liquid, drizzle in agave, 1 tablespoon extra virgin olive oil and mix well. Spread onto a lined dehydrator tray and dehydrate at 115 degrees for 2-3 hours, until onions are very soft, reduced and “caramelized”. This will yield about 1 cup.
Meanwhile, put almond flour, flax meal, and flax seeds in a large mixing bowl. Process the remaining ingredients in a food processor until smooth. Pour into the dry ingredients, and mix well until very well blended. Divide mixture to spread evenly onto 2 lined dehydrator trays, about 1/8″ thick. Dehydrate at 115 degrees for 4 hours, until lightly hardened but pliable. Carefully flip onto mesh dehydrator trays (underside of flatbread will still be soft and sticky). At this stage, sample the flatbread for saltiness. If desired, sprinkle sea salt over top of flatbread. Dehydrate for 12 hours longer until crispy.

Pimento “Cheese” Spread & Caramelized Onion Flatbread

(source here)

For the pimento “cheese” spread:

  • 1 1/2 cups raw macadamia nuts, soaked 10-12 hours
  • 1/2 cup pine nuts, soaked for 4-6 hours
  • 1 cup red bell pepper and/or cherry peppers, dehydrated until soft and diced
  • 1/2 cup filtered water (to thin)
  • 1 tbs lemon juice
  • 1 tbs nutritional yeast
  • 1 garlic clove
  • dash of hot sauce
  • 1 tsp sea salt

Blend all ingredients except for the water in a food processor until well blended. Gradually add water until you get a thick, creamy consistency. The spread will be soft and fluffy. For a more dense cheese, spread onto a lined dehydrator tray and dehydrate until desired thickness and dryness is reached, then refrigerate. Pimento cheese spread will keep up to 5 days. { Great on celery too! }

Caramelized onion flatbread:

  • 3 cups red onion, thinly sliced (will yield 1 cup reduced)
  • 1 tsp agave
  • sea salt
  • 1 tbs extra virgin olive oil
  • 2 cups roughly chopped zucchini
  • 2 cups almond flour
  • 1 cup golden flax meal
  • 1/2 cup golden flax seeds
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove
  • 2 tsp dried tarragon
  • 2 tsp dried thyme
  • 2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • freshly ground black pepper

First prepare the onions: place sliced onions in bowl, liberally season with sea salt, and allow to sit for about 1 hour. Drain excess liquid, drizzle in agave, 1 tablespoon extra virgin olive oil and mix well. Spread onto a lined dehydrator tray and dehydrate at 115 degrees for 2-3 hours, until onions are very soft, reduced and “caramelized”. This will yield about 1 cup.

Meanwhile, put almond flour, flax meal, and flax seeds in a large mixing bowl. Process the remaining ingredients in a food processor until smooth. Pour into the dry ingredients, and mix well until very well blended. Divide mixture to spread evenly onto 2 lined dehydrator trays, about 1/8″ thick. Dehydrate at 115 degrees for 4 hours, until lightly hardened but pliable. Carefully flip onto mesh dehydrator trays (underside of flatbread will still be soft and sticky). At this stage, sample the flatbread for saltiness. If desired, sprinkle sea salt over top of flatbread. Dehydrate for 12 hours longer until crispy.

Lemon Sweet Cream with Winter Fruit
(source here)

Ingredients: 
Lemon Sweet Cream:
1 1/2 c Cashews, soaked for 2 hours and rinsed
1/3 c Lemon juice
1/4 c + 1 tbls Agave Nectar
1/2 c + 1 tbls Filtered Water
2 tbls Coconut Oil, melted
1 tbls Lemon zest
 Winter Fruit topping:
1 Grapefruit, peeled and skin removed
1/3 c Pomegranate Arils
Directions: 
Lemon Sweet Cream:
1) Blend all the ingredients until completely smooth.
2) Pour into 4 jars, glasses or 1 large bowl and let set  in the fridge for 1 hour.

Winter Fruit topping:
1) Top each jar, glass or the entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.

Lemon Sweet Cream with Winter Fruit

(source here)

Ingredients: 

Lemon Sweet Cream:

  • 1 1/2 c Cashews, soaked for 2 hours and rinsed
  • 1/3 c Lemon juice
  • 1/4 c + 1 tbls Agave Nectar
  • 1/2 c + 1 tbls Filtered Water
  • 2 tbls Coconut Oil, melted
  • 1 tbls Lemon zest

 Winter Fruit topping:

  • 1 Grapefruit, peeled and skin removed
  • 1/3 c Pomegranate Arils

Directions: 

Lemon Sweet Cream:

1) Blend all the ingredients until completely smooth.

2) Pour into 4 jars, glasses or 1 large bowl and let set  in the fridge for 1 hour.

Winter Fruit topping:

1) Top each jar, glass or the entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.

SAMOSA
(source here)
What you need: 
1 head cauliflower, chopped
1 yam, chopped
1 zucchini, chopped
1/4 cup walnuts
1/4 cup raisins
2 dates
2 cloves garlic, pressed
1 cup green peas
juice of 1 lemon
4 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon red pepper flakes
1 teaspoon salt
1 medium onion, finely minced
2 jalapeno, finely minced Mango sauce:
1 mango, peeled and chopped
3 tablespoons agave
1/2 cup water

What you do: 
1. In a food processor with an “S” blade, process the cauliflower, yam, zucchini, walnuts, raisins, dates, and garlic until pureed. This is a lot and I processed this in a few batches. Mix together with the rest of the samosa ingredients.
2. Form into cone shapes or triangular patties and dehydrate for several hours, until the outside is a bit crispy but the inside is still soft.
3. To make the mango sauce, simply puree mango with the agave and water until smooth. Serve the samosas with a generous dollop of mango sauce

SAMOSA

(source here)

What you need: 

1 head cauliflower, chopped

1 yam, chopped

1 zucchini, chopped

1/4 cup walnuts

1/4 cup raisins

2 dates

2 cloves garlic, pressed

1 cup green peas

juice of 1 lemon

4 tablespoons olive oil

1 tablespoon curry powder

1 teaspoon cumin

1 teaspoon red pepper flakes

1 teaspoon salt

1 medium onion, finely minced

2 jalapeno, finely minced Mango sauce:

1 mango, peeled and chopped

3 tablespoons agave

1/2 cup water

What you do: 

1. In a food processor with an “S” blade, process the cauliflower, yam, zucchini, walnuts, raisins, dates, and garlic until pureed. This is a lot and I processed this in a few batches. Mix together with the rest of the samosa ingredients.

2. Form into cone shapes or triangular patties and dehydrate for several hours, until the outside is a bit crispy but the inside is still soft.

3. To make the mango sauce, simply puree mango with the agave and water until smooth. Serve the samosas with a generous dollop of mango sauce

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.

Polenta with Wild Mushrooms & Porcini Gravy
(source here)

For the polenta:
2 cups fresh or fresh frozen corn
1/2 cup pine nuts, soaked for 4 hours
1/2 cup cashews, soaked at least 4 hours
1 green onion, cut into 2 inch pieces
1 tbsp nutritional yeast
1 tsp lemon juice
1 big garlic clove
1 tsp sea salt
good pinch crushed red pepper flakes
a few grinds of freshly ground black pepper
Put pine nuts, cashews, salt, and garlic in a food processor and blend until finely crumbled. Add the rest of the ingredients and blend until smooth, like creamy cornmeal. Spoon about 1/2 cup each polenta into ramekins, cocottes, or a ring mold. Dehydrate for 4 hours at 115º until polenta becomes slightly firmer and crusty on top.
For the mushrooms:
8 oz. shiitake mushroom caps, sliced about 1/4″ thick
7 oz. royal trumpet mushrooms, sliced lengthwise about 1/4″ thick
3.5 oz. beech mushrooms, separated and whole
1/4 cup arugula, finely chopped
2 tbsp shallot, finely minced
2 tbsp celery, minced
1 garlic clove, finely minced
1 tsp lemon juice
1 tsp sea salt
a few grinds of freshly ground black pepper
Combine all ingredients in a large bowl. Toss well and let marinate for 30 minutes to 1 hours. Transfer to a lined dehydrator tray and dehydrate at 115º for about 2 hours, until mushrooms become chewy and “cooked” in texture.
For the porcini gravy:
3 oz. dried porcini mushrooms
2 cups very warm filtered water
1/4 cup cashew milk
1 tbsp marsala wine (optional)
1/2 celery stalk, cut into chunks
1 tbsp coarsely chopped shallot
1 tsp dried thyme
1 tsp sea salt
a few grinds of freshly ground black pepper
Soak the porcinis in the water until very soft, about 2 hours. Drain and save 1 cup soaking liquid. Combine the mushrooms, 1 cup of soaking liquid, and all other ingredients in a food processor until very smooth. Pour into a bowl and place at the bottom of a dehydrator for about 3 hours, until the liquid reduces and slightly thickens.
To serve:
Transfer the mushrooms to a bowl and stir in about 3/4 to 1 cup of the gravy, or desired amount. Then spoon mushrooms over the polenta and serve If using cocottes or ramekins, cover and heat in the dehydrator before serving.

Polenta with Wild Mushrooms & Porcini Gravy

(source here)


For the polenta:

  • 2 cups fresh or fresh frozen corn
  • 1/2 cup pine nuts, soaked for 4 hours
  • 1/2 cup cashews, soaked at least 4 hours
  • 1 green onion, cut into 2 inch pieces
  • 1 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1 big garlic clove
  • 1 tsp sea salt
  • good pinch crushed red pepper flakes
  • a few grinds of freshly ground black pepper

Put pine nuts, cashews, salt, and garlic in a food processor and blend until finely crumbled. Add the rest of the ingredients and blend until smooth, like creamy cornmeal. Spoon about 1/2 cup each polenta into ramekins, cocottes, or a ring mold. Dehydrate for 4 hours at 115º until polenta becomes slightly firmer and crusty on top.

For the mushrooms:

  • 8 oz. shiitake mushroom caps, sliced about 1/4″ thick
  • 7 oz. royal trumpet mushrooms, sliced lengthwise about 1/4″ thick
  • 3.5 oz. beech mushrooms, separated and whole
  • 1/4 cup arugula, finely chopped
  • 2 tbsp shallot, finely minced
  • 2 tbsp celery, minced
  • 1 garlic clove, finely minced
  • 1 tsp lemon juice
  • 1 tsp sea salt
  • a few grinds of freshly ground black pepper

Combine all ingredients in a large bowl. Toss well and let marinate for 30 minutes to 1 hours. Transfer to a lined dehydrator tray and dehydrate at 115º for about 2 hours, until mushrooms become chewy and “cooked” in texture.

For the porcini gravy:

  • 3 oz. dried porcini mushrooms
  • 2 cups very warm filtered water
  • 1/4 cup cashew milk
  • 1 tbsp marsala wine (optional)
  • 1/2 celery stalk, cut into chunks
  • 1 tbsp coarsely chopped shallot
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • a few grinds of freshly ground black pepper

Soak the porcinis in the water until very soft, about 2 hours. Drain and save 1 cup soaking liquid. Combine the mushrooms, 1 cup of soaking liquid, and all other ingredients in a food processor until very smooth. Pour into a bowl and place at the bottom of a dehydrator for about 3 hours, until the liquid reduces and slightly thickens.

To serve:

Transfer the mushrooms to a bowl and stir in about 3/4 to 1 cup of the gravy, or desired amount. Then spoon mushrooms over the polenta and serve If using cocottes or ramekins, cover and heat in the dehydrator 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 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.

Raw Nacho Cheese Sauce
(Source here)
Ingredients:
1 cup raw CASHEW NUTS
1/4-1/2 cup chopped RED BELL PEPPER
2 tablespoons cold-pressed OLIVE OIL
2 tablespoons WATER
1-1/2 tablespoons LEMON JUICE
1/2 teaspoon SEA SALT (then adjust to taste)
1 teaspoon ONION POWDER
1/4 teaspoon TURMERIC
Directions:
Soak cashews in water 2-4 hours, rinse and drain.
Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.
Notes:
Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.
A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.

Raw Nacho Cheese Sauce

(Source here)

Ingredients:

  • 1 cup raw CASHEW NUTS
  • 1/4-1/2 cup chopped RED BELL PEPPER
  • 2 tablespoons cold-pressed OLIVE OIL
  • 2 tablespoons WATER
  • 1-1/2 tablespoons LEMON JUICE
  • 1/2 teaspoon SEA SALT (then adjust to taste)
  • 1 teaspoon ONION POWDER
  • 1/4 teaspoon TURMERIC

Directions:

Soak cashews in water 2-4 hours, rinse and drain.

Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.

Notes:

Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.

A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.



Green Soup




(source: MINE!)
 Ingredients
Avocado
Bell Pepper
Cucumber
Lime
Garlic
Cilantro
Green Onions
Jalapeno
Olive Oil
Salt & Pepper
Seeds to garnish
Throw everything into the blender except the cilantro. Pulverize  Add the cilantro and pulse to chop. Garnish with seeds and extra cilantro. Consume. 

Green Soup

(source: MINE!)

 Ingredients

  • Avocado
  • Bell Pepper
  • Cucumber
  • Lime
  • Garlic
  • Cilantro
  • Green Onions
  • Jalapeno
  • Olive Oil
  • Salt & Pepper
  • Seeds to garnish
Throw everything into the blender except the cilantro. Pulverize  Add the cilantro and pulse to chop. Garnish with seeds and extra cilantro. Consume. 

(Source: rawfoodjournal)

Corn Tortillas!
(source here)
Ingredients
3 cups raw corn kernels, removed from corn cob
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 cup, plus 1 tablespoon flax meal
4 tablespoons nutritional yeast
6 sundried tomatoes
2 tablespoons water
1 red bell pepper, chopped
What You Do:
In a food processor, process corn, paprika, salt, flax meal, nutritional yeast, sundried tomatoes, and water until smooth, adding additional water if mixture is too thick. Add the red pepper and pulse to combine well.
Onto two Teflex-lined dehydrator sheets, spread dough until 1/8-inch thick. Dehydrate at 115 degrees for 3 to 4 hours, or until the top is firm to the touch. Flip tortillas by flipping Teflex over the tray, and then peeling it off the tortilla’s bottom layer. Continue dehydrating for another hour and a half until tortillas are dry and pliable. Remove tortilla sheets from dehydrator, and place two small bowls on each sheet. Cut out a round shape with a knife. Tortillas should be 5-inches in diameter.

Corn Tortillas!

(source here)

Ingredients

  • 3 cups raw corn kernels, removed from corn cob
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 cup, plus 1 tablespoon flax meal
  • 4 tablespoons nutritional yeast
  • 6 sundried tomatoes
  • 2 tablespoons water
  • 1 red bell pepper, chopped

What You Do:

In a food processor, process corn, paprika, salt, flax meal, nutritional yeast, sundried tomatoes, and water until smooth, adding additional water if mixture is too thick. Add the red pepper and pulse to combine well.

Onto two Teflex-lined dehydrator sheets, spread dough until 1/8-inch thick. Dehydrate at 115 degrees for 3 to 4 hours, or until the top is firm to the touch. Flip tortillas by flipping Teflex over the tray, and then peeling it off the tortilla’s bottom layer. Continue dehydrating for another hour and a half until tortillas are dry and pliable. Remove tortilla sheets from dehydrator, and place two small bowls on each sheet. Cut out a round shape with a knife. Tortillas should be 5-inches in diameter.

Raw Zucchini Match-Stick “Fries”
(source here)

Ingredients
2 medium zucchini (these work best with small to medium zucchini)
1 teaspoon olive oil*
pinch Himalayan salt and pepper
1. Slice zucchini in to match stick size strips. See photo above.
2. Toss with oil, salt and pepper.
3. Dehydrate at 145 for 1 hour, (yes, it’s still raw**) reduce heat and dehydrate at 115 for 10 to 12 more hours or until dry. 

*Go easy on the oil, a little goes a very long way in this recipe.
**It stays raw because the food temperature never goes over 115 in that first hour.

Raw Zucchini Match-Stick “Fries”

(source here)

Ingredients

  • 2 medium zucchini (these work best with small to medium zucchini)
  • 1 teaspoon olive oil*
  • pinch Himalayan salt and pepper

1. Slice zucchini in to match stick size strips. See photo above.

2. Toss with oil, salt and pepper.

3. Dehydrate at 145 for 1 hour, (yes, it’s still raw**) reduce heat and dehydrate at 115 for 10 to 12 more hours or until dry. 

*Go easy on the oil, a little goes a very long way in this recipe.

**It stays raw because the food temperature never goes over 115 in that first hour.

Raw Chili
(source here)
Ingredients
4 cups tomatoes
1 cup each red and yellow peppers diced
1/2 cup diced onion
1/2 cup celery diced
tbl chili powder
1/2 tbl cumin
Sea Salt to taste
2 cups purified water
Directions
Place water, tomatoes, spices in a blender and blend until smooth. Add peppers, onion, celery mix and enjoy.

Raw Chili

(source here)

Ingredients

  • 4 cups tomatoes
  • 1 cup each red and yellow peppers diced
  • 1/2 cup diced onion
  • 1/2 cup celery diced
  • tbl chili powder
  • 1/2 tbl cumin
  • Sea Salt to taste
  • 2 cups purified water

Directions

Place water, tomatoes, spices in a blender and blend until smooth. Add peppers, onion, celery mix and enjoy.

Miso Soup
Miso has a ton of great qualities like being a complete source of protein and is high in antioxidants  For more information click here. 
Ingredients
2 Tbsp. Miso Paste
2 Tbsp. Green Onions
1 Small Mushroom
2 Tbsp. Wakame
Combine and blend water, miso paste and half the green onions until heated. Chop the mushrooms and add to the soup with the wakame and remaining onions. Let sit until mushrooms are heated. 

Miso Soup

Miso has a ton of great qualities like being a complete source of protein and is high in antioxidants  For more information click here. 

Ingredients

  • 2 Tbsp. Miso Paste
  • 2 Tbsp. Green Onions
  • 1 Small Mushroom
  • 2 Tbsp. Wakame

Combine and blend water, miso paste and half the green onions until heated. Chop the mushrooms and add to the soup with the wakame and remaining onions. Let sit until mushrooms are heated. 

Pimento “Cheese” Spread & Caramelized Onion Flatbread
(source here)

For the pimento “cheese” spread:
1 1/2 cups raw macadamia nuts, soaked 10-12 hours
1/2 cup pine nuts, soaked for 4-6 hours
1 cup red bell pepper and/or cherry peppers, dehydrated until soft and diced
1/2 cup filtered water (to thin)
1 tbs lemon juice
1 tbs nutritional yeast
1 garlic clove
dash of hot sauce
1 tsp sea salt
Blend all ingredients except for the water in a food processor until well blended. Gradually add water until you get a thick, creamy consistency. The spread will be soft and fluffy. For a more dense cheese, spread onto a lined dehydrator tray and dehydrate until desired thickness and dryness is reached, then refrigerate. Pimento cheese spread will keep up to 5 days. { Great on celery too! }

Caramelized onion flatbread:
3 cups red onion, thinly sliced (will yield 1 cup reduced)
1 tsp agave
sea salt
1 tbs extra virgin olive oil
2 cups roughly chopped zucchini
2 cups almond flour
1 cup golden flax meal
1/2 cup golden flax seeds
1/4 cup extra virgin olive oil
1 garlic clove
2 tsp dried tarragon
2 tsp dried thyme
2 tsp sea salt
1/4 tsp cayenne pepper
freshly ground black pepper
First prepare the onions: place sliced onions in bowl, liberally season with sea salt, and allow to sit for about 1 hour. Drain excess liquid, drizzle in agave, 1 tablespoon extra virgin olive oil and mix well. Spread onto a lined dehydrator tray and dehydrate at 115 degrees for 2-3 hours, until onions are very soft, reduced and “caramelized”. This will yield about 1 cup.
Meanwhile, put almond flour, flax meal, and flax seeds in a large mixing bowl. Process the remaining ingredients in a food processor until smooth. Pour into the dry ingredients, and mix well until very well blended. Divide mixture to spread evenly onto 2 lined dehydrator trays, about 1/8″ thick. Dehydrate at 115 degrees for 4 hours, until lightly hardened but pliable. Carefully flip onto mesh dehydrator trays (underside of flatbread will still be soft and sticky). At this stage, sample the flatbread for saltiness. If desired, sprinkle sea salt over top of flatbread. Dehydrate for 12 hours longer until crispy.

Pimento “Cheese” Spread & Caramelized Onion Flatbread

(source here)

For the pimento “cheese” spread:

  • 1 1/2 cups raw macadamia nuts, soaked 10-12 hours
  • 1/2 cup pine nuts, soaked for 4-6 hours
  • 1 cup red bell pepper and/or cherry peppers, dehydrated until soft and diced
  • 1/2 cup filtered water (to thin)
  • 1 tbs lemon juice
  • 1 tbs nutritional yeast
  • 1 garlic clove
  • dash of hot sauce
  • 1 tsp sea salt

Blend all ingredients except for the water in a food processor until well blended. Gradually add water until you get a thick, creamy consistency. The spread will be soft and fluffy. For a more dense cheese, spread onto a lined dehydrator tray and dehydrate until desired thickness and dryness is reached, then refrigerate. Pimento cheese spread will keep up to 5 days. { Great on celery too! }

Caramelized onion flatbread:

  • 3 cups red onion, thinly sliced (will yield 1 cup reduced)
  • 1 tsp agave
  • sea salt
  • 1 tbs extra virgin olive oil
  • 2 cups roughly chopped zucchini
  • 2 cups almond flour
  • 1 cup golden flax meal
  • 1/2 cup golden flax seeds
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove
  • 2 tsp dried tarragon
  • 2 tsp dried thyme
  • 2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • freshly ground black pepper

First prepare the onions: place sliced onions in bowl, liberally season with sea salt, and allow to sit for about 1 hour. Drain excess liquid, drizzle in agave, 1 tablespoon extra virgin olive oil and mix well. Spread onto a lined dehydrator tray and dehydrate at 115 degrees for 2-3 hours, until onions are very soft, reduced and “caramelized”. This will yield about 1 cup.

Meanwhile, put almond flour, flax meal, and flax seeds in a large mixing bowl. Process the remaining ingredients in a food processor until smooth. Pour into the dry ingredients, and mix well until very well blended. Divide mixture to spread evenly onto 2 lined dehydrator trays, about 1/8″ thick. Dehydrate at 115 degrees for 4 hours, until lightly hardened but pliable. Carefully flip onto mesh dehydrator trays (underside of flatbread will still be soft and sticky). At this stage, sample the flatbread for saltiness. If desired, sprinkle sea salt over top of flatbread. Dehydrate for 12 hours longer until crispy.

Lemon Sweet Cream with Winter Fruit
(source here)

Ingredients: 
Lemon Sweet Cream:
1 1/2 c Cashews, soaked for 2 hours and rinsed
1/3 c Lemon juice
1/4 c + 1 tbls Agave Nectar
1/2 c + 1 tbls Filtered Water
2 tbls Coconut Oil, melted
1 tbls Lemon zest
 Winter Fruit topping:
1 Grapefruit, peeled and skin removed
1/3 c Pomegranate Arils
Directions: 
Lemon Sweet Cream:
1) Blend all the ingredients until completely smooth.
2) Pour into 4 jars, glasses or 1 large bowl and let set  in the fridge for 1 hour.

Winter Fruit topping:
1) Top each jar, glass or the entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.

Lemon Sweet Cream with Winter Fruit

(source here)

Ingredients: 

Lemon Sweet Cream:

  • 1 1/2 c Cashews, soaked for 2 hours and rinsed
  • 1/3 c Lemon juice
  • 1/4 c + 1 tbls Agave Nectar
  • 1/2 c + 1 tbls Filtered Water
  • 2 tbls Coconut Oil, melted
  • 1 tbls Lemon zest

 Winter Fruit topping:

  • 1 Grapefruit, peeled and skin removed
  • 1/3 c Pomegranate Arils

Directions: 

Lemon Sweet Cream:

1) Blend all the ingredients until completely smooth.

2) Pour into 4 jars, glasses or 1 large bowl and let set  in the fridge for 1 hour.

Winter Fruit topping:

1) Top each jar, glass or the entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.

SAMOSA
(source here)
What you need: 
1 head cauliflower, chopped
1 yam, chopped
1 zucchini, chopped
1/4 cup walnuts
1/4 cup raisins
2 dates
2 cloves garlic, pressed
1 cup green peas
juice of 1 lemon
4 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon red pepper flakes
1 teaspoon salt
1 medium onion, finely minced
2 jalapeno, finely minced Mango sauce:
1 mango, peeled and chopped
3 tablespoons agave
1/2 cup water

What you do: 
1. In a food processor with an “S” blade, process the cauliflower, yam, zucchini, walnuts, raisins, dates, and garlic until pureed. This is a lot and I processed this in a few batches. Mix together with the rest of the samosa ingredients.
2. Form into cone shapes or triangular patties and dehydrate for several hours, until the outside is a bit crispy but the inside is still soft.
3. To make the mango sauce, simply puree mango with the agave and water until smooth. Serve the samosas with a generous dollop of mango sauce

SAMOSA

(source here)

What you need: 

1 head cauliflower, chopped

1 yam, chopped

1 zucchini, chopped

1/4 cup walnuts

1/4 cup raisins

2 dates

2 cloves garlic, pressed

1 cup green peas

juice of 1 lemon

4 tablespoons olive oil

1 tablespoon curry powder

1 teaspoon cumin

1 teaspoon red pepper flakes

1 teaspoon salt

1 medium onion, finely minced

2 jalapeno, finely minced Mango sauce:

1 mango, peeled and chopped

3 tablespoons agave

1/2 cup water

What you do: 

1. In a food processor with an “S” blade, process the cauliflower, yam, zucchini, walnuts, raisins, dates, and garlic until pureed. This is a lot and I processed this in a few batches. Mix together with the rest of the samosa ingredients.

2. Form into cone shapes or triangular patties and dehydrate for several hours, until the outside is a bit crispy but the inside is still soft.

3. To make the mango sauce, simply puree mango with the agave and water until smooth. Serve the samosas with a generous dollop of mango sauce

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.

Polenta with Wild Mushrooms & Porcini Gravy
(source here)

For the polenta:
2 cups fresh or fresh frozen corn
1/2 cup pine nuts, soaked for 4 hours
1/2 cup cashews, soaked at least 4 hours
1 green onion, cut into 2 inch pieces
1 tbsp nutritional yeast
1 tsp lemon juice
1 big garlic clove
1 tsp sea salt
good pinch crushed red pepper flakes
a few grinds of freshly ground black pepper
Put pine nuts, cashews, salt, and garlic in a food processor and blend until finely crumbled. Add the rest of the ingredients and blend until smooth, like creamy cornmeal. Spoon about 1/2 cup each polenta into ramekins, cocottes, or a ring mold. Dehydrate for 4 hours at 115º until polenta becomes slightly firmer and crusty on top.
For the mushrooms:
8 oz. shiitake mushroom caps, sliced about 1/4″ thick
7 oz. royal trumpet mushrooms, sliced lengthwise about 1/4″ thick
3.5 oz. beech mushrooms, separated and whole
1/4 cup arugula, finely chopped
2 tbsp shallot, finely minced
2 tbsp celery, minced
1 garlic clove, finely minced
1 tsp lemon juice
1 tsp sea salt
a few grinds of freshly ground black pepper
Combine all ingredients in a large bowl. Toss well and let marinate for 30 minutes to 1 hours. Transfer to a lined dehydrator tray and dehydrate at 115º for about 2 hours, until mushrooms become chewy and “cooked” in texture.
For the porcini gravy:
3 oz. dried porcini mushrooms
2 cups very warm filtered water
1/4 cup cashew milk
1 tbsp marsala wine (optional)
1/2 celery stalk, cut into chunks
1 tbsp coarsely chopped shallot
1 tsp dried thyme
1 tsp sea salt
a few grinds of freshly ground black pepper
Soak the porcinis in the water until very soft, about 2 hours. Drain and save 1 cup soaking liquid. Combine the mushrooms, 1 cup of soaking liquid, and all other ingredients in a food processor until very smooth. Pour into a bowl and place at the bottom of a dehydrator for about 3 hours, until the liquid reduces and slightly thickens.
To serve:
Transfer the mushrooms to a bowl and stir in about 3/4 to 1 cup of the gravy, or desired amount. Then spoon mushrooms over the polenta and serve If using cocottes or ramekins, cover and heat in the dehydrator before serving.

Polenta with Wild Mushrooms & Porcini Gravy

(source here)


For the polenta:

  • 2 cups fresh or fresh frozen corn
  • 1/2 cup pine nuts, soaked for 4 hours
  • 1/2 cup cashews, soaked at least 4 hours
  • 1 green onion, cut into 2 inch pieces
  • 1 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1 big garlic clove
  • 1 tsp sea salt
  • good pinch crushed red pepper flakes
  • a few grinds of freshly ground black pepper

Put pine nuts, cashews, salt, and garlic in a food processor and blend until finely crumbled. Add the rest of the ingredients and blend until smooth, like creamy cornmeal. Spoon about 1/2 cup each polenta into ramekins, cocottes, or a ring mold. Dehydrate for 4 hours at 115º until polenta becomes slightly firmer and crusty on top.

For the mushrooms:

  • 8 oz. shiitake mushroom caps, sliced about 1/4″ thick
  • 7 oz. royal trumpet mushrooms, sliced lengthwise about 1/4″ thick
  • 3.5 oz. beech mushrooms, separated and whole
  • 1/4 cup arugula, finely chopped
  • 2 tbsp shallot, finely minced
  • 2 tbsp celery, minced
  • 1 garlic clove, finely minced
  • 1 tsp lemon juice
  • 1 tsp sea salt
  • a few grinds of freshly ground black pepper

Combine all ingredients in a large bowl. Toss well and let marinate for 30 minutes to 1 hours. Transfer to a lined dehydrator tray and dehydrate at 115º for about 2 hours, until mushrooms become chewy and “cooked” in texture.

For the porcini gravy:

  • 3 oz. dried porcini mushrooms
  • 2 cups very warm filtered water
  • 1/4 cup cashew milk
  • 1 tbsp marsala wine (optional)
  • 1/2 celery stalk, cut into chunks
  • 1 tbsp coarsely chopped shallot
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • a few grinds of freshly ground black pepper

Soak the porcinis in the water until very soft, about 2 hours. Drain and save 1 cup soaking liquid. Combine the mushrooms, 1 cup of soaking liquid, and all other ingredients in a food processor until very smooth. Pour into a bowl and place at the bottom of a dehydrator for about 3 hours, until the liquid reduces and slightly thickens.

To serve:

Transfer the mushrooms to a bowl and stir in about 3/4 to 1 cup of the gravy, or desired amount. Then spoon mushrooms over the polenta and serve If using cocottes or ramekins, cover and heat in the dehydrator 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 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.

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Raw vegan recipes to inspire my current addiction!