/tagged/living+raw+food/page/2
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.

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.

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.

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.

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Raw vegan recipes to inspire my current addiction!