/tagged/recipe/page/2
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.

4 months ago  42 notes

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.

4 months ago  16 notes View high resolution

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.

4 months ago  25 notes View high resolution

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

6 months ago  16 notes View high resolution

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

Raw Vegan Surf ‘n’ Turf


(source here)

Ingredients:

for the surf ‘n’ turf:

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

for the dill tartar sauce:

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

Directions:

To make the Surf ‘n’ Turf:

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

To make the creamy dill tartar sauce:

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

Notes:

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

6 months ago  4 notes

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.

6 months ago  5 notes View high resolution

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

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

(source here)

For the marinara:

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

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

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

Macadamia “raw”cotta:

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

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

For squash, breading, & spinach:

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

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

8 oz fresh baby spinach
sea salt
extra virgin olive oil

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

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

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

Involtini assembly:

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

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

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

6 months ago  23 notes View high resolution

Brussels Sprouts with Figs 3 cups brussel sprouts, halved (quartered if they are larger) 1 cup fresh figs, quartered 1/3 cup olive oil 1 clove garlic, pressed 1 teaspoon lemon juice Himalayan Sea Salt (optional, to taste) Pepper (optional, to taste) 1. Whisk together all ingredients except brussel sprouts and figs to make marinade.2. Add brussel sprouts to marinade. Toss to coat well.3. Place in dehydrator at 115 for 6 hours.4. Remove from dehydrator and mix in quartered figs. Woo! I’m baaaaaack….

Brussels Sprouts with Figs

  • 3 cups brussel sprouts, halved (quartered if they are larger)
  • 1 cup fresh figs, quartered
  • 1/3 cup olive oil
  • 1 clove garlic, pressed
  • 1 teaspoon lemon juice
  • Himalayan Sea Salt (optional, to taste)
  • Pepper (optional, to taste)

1. Whisk together all ingredients except brussel sprouts and figs to make marinade.
2. Add brussel sprouts to marinade. Toss to coat well.
3. Place in dehydrator at 115 for 6 hours.
4. Remove from dehydrator and mix in quartered figs.

Woo! I’m baaaaaack….

6 months ago  15 notes View high resolution

Sesame Noodles

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

Directions: 

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

9 months ago  18 notes

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

Directions: 

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

10 months ago  46 notes

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

Mushroom Burgers

(source here)

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

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

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

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

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

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

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

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

10 months ago  52 notes View high resolution

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

Chocolate Tacos

(source here)

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

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

nut cream 

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

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

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

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

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

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

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

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

10 months ago  48 notes View high resolution

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.

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.

Brussels Sprouts with Figs 3 cups brussel sprouts, halved (quartered if they are larger) 1 cup fresh figs, quartered 1/3 cup olive oil 1 clove garlic, pressed 1 teaspoon lemon juice Himalayan Sea Salt (optional, to taste) Pepper (optional, to taste) 1. Whisk together all ingredients except brussel sprouts and figs to make marinade.2. Add brussel sprouts to marinade. Toss to coat well.3. Place in dehydrator at 115 for 6 hours.4. Remove from dehydrator and mix in quartered figs. Woo! I’m baaaaaack….

Brussels Sprouts with Figs

  • 3 cups brussel sprouts, halved (quartered if they are larger)
  • 1 cup fresh figs, quartered
  • 1/3 cup olive oil
  • 1 clove garlic, pressed
  • 1 teaspoon lemon juice
  • Himalayan Sea Salt (optional, to taste)
  • Pepper (optional, to taste)

1. Whisk together all ingredients except brussel sprouts and figs to make marinade.
2. Add brussel sprouts to marinade. Toss to coat well.
3. Place in dehydrator at 115 for 6 hours.
4. Remove from dehydrator and mix in quartered figs.

Woo! I’m baaaaaack….

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. 

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.

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Raw vegan recipes to inspire my current addiction!