Raw Butter Crackers
From Addicted to Veggies.
Every once in a while you find a new food that is so tasty, so decadent, it makes you want to hide in a corner and do nothing but eat it quietly and peacefully without any interruption or distraction. I like to call this kind of food: Dangerously Tasty.
I know it might seem silly that a Cracker would be included in this catagory of food, but this isn’t just any cracker. This is THE cracker of all crackers. It’s buttery, it’s salty, it’s crumbly, it’s melt in your mouth amazing, and it’s yours to make. Just be prepared to eat an entire batch all to yourself…because these little buggers are dangerously tasty. Special Thanks goes out to Nikki who mentioned (via Addicted to Veggies facebook page) that she was looking for a Cracker similar to the famous Saltine, to crumble into her Mushroom soup. Thanks for the inspiration Nikki!
Gourmet Butter Crackers
This recipe makes about 3 dozen crackers (maybe more). Make sure pay close attention to to the thickness noted in the recipe - and have a measuring tape on hand!
Step 1. Cracker Batter:
2 c Macadamia Nuts
Grind your Macadamia Nuts in your food Processor first! This ensures that they break down evenly when combining the rest of the ingredients.
With your ground Macadamia Nuts still in the Food Processor add the following:
1/2 c AtV Sour Cream
1/4 tsp Celery seed - ground
1/2 tsp Sea Salt
1/4 c warm water & 4 Tbsp Flaxseed Meal - whisk together and let sit for 3 to 5 minutes so the flaxmeal can thicken
Puree all of the above together until it becomes a thick and creamy texture like so:
Step 2. Assembling your Crackers:
Now I’m gonna warn you - the batter alone for these crackers is so gosh darn tasty, you might be tempted to start spooning it into your mouth and forgo the cracker making process. I won’t blame you if you decide to do this, but I promise the next steps are worth it! Don’t forget to have a measuring tape on hand for these steps!
Place your Dough onto a large 12”x12” sheet of Parchment Paper:
-Spread your Cracker dough into a 1 inch thick Circle or Square. I recommend shaping it into a Square contrary to what my photos suggest (I was in a bit of a hurry when making these):
Place your Dough (seen above) into the Freezer (yes - the freezer) so it can firm up. This is very important because the dough will roll out better once it’s cold and firm. Leave your dough in the freezer for 1 hour.
Remove your chilled Dough from the freezer after 1 hour, place it (along with the Parchment Paper it’s sitting on) onto your counter.
-Place another 12” x 12” sheet of Parchment Paper on top of your chilled dough:
- Proceed to roll out your dough (that should now be sandwiched in between to sheets of Parchment Paper)
IMPORTANT: You do not want your cracker dough to be any thicker than 1/8” thick (that’s a half of a quarter inch) The thinner your cracker the better - and the faster it will dehydrate.
-Leave the Parchment Paper on top of your Cracker dough and place it back into the freezer to chill for another 20 to 30 minutes (this is very important! I promise!)
-Remove your Cracker dough one last time from the freezer and proceed to peel off the top layer of Parchment Paper! Your cracker dough should not stick to the top layer of Parchment you are removing because it is chilled. If the dough sticks then place it back into the freezer for another 20 minutes or so. Score your Crackers into desired shape like so:
Leaving your cracker dough on the Parchment paper trim off any access paper and transfer the dough into your Dehydrator.
-Dehydrate your Crackers for 5 to 6 hours.
Very carefully flip the Crackers after 5 to 6 hours in the dehydrator and slowly peel off the Parchment Paper (The paper should come off fairly easily - if not leave the crackers upside down with the Paper still on, checking every so often to see if the paper will peel off easily)
They are also a fairly crumbly cracker - so don’t be sad if they break a little. They’ll still taste wonderful!
Once your Crackers have been flipped Dehydrate them for another 2 to 3 hours.
-The crackers should firm after sitting and cooling for 30 minutes or so. Don’t be discouraged if they still seem a little soft right out of the warm dehydrator.
-Conventional Oven Directions - **If you don’t have a dehydrator**:
- Set your Oven to it’s lowest heat
- Place your Scored Crackers (and Parchment Paper) onto a wire cooling rack
- Place the cooling rack onto a backing sheet
- Place all of the above into your oven
- Leave the oven door cracked open about 6 or 7 inches
- Proceed to dry your crackers in the oven for roughly 4 hours, checking them ever so often. —-
Creamy Dill Dip
Tip: the simpler way to express “1 Tbsp & 1 tsp Onion powder” (which doesn’t count on people noticing the bold type or the ampersand) is “4 tsp onion powder”.
The sour cream recipe can be found here.
From Addicted to Veggies.
One of my favorite things about Holiday parties is the finger food I get to make (and eat). There’s no question that I have an affinity for appetizers, but for someone who loves dips as much as I do I definitely have a very discriminating palate. I like my dips to taste like they’re loaded with all kinds of flavor - in short, I like my dips to taste like they’re NOT raw/vegan.
I’m happy to say that this Holiday season I have successfully fooled my non raw vegan friends with some amazingly tasty dips…and I’m going to share one of them with you right now!
AtV Creamy Dill Dip
Make a batch of AtV Sour Cream (you will need to use half of 1 batch)
*** In a small mixing bowl combine the following dry ingredients:
2 heaping Tbsp Dillweed - dried
1 Tbsp & 1 tsp Onion powder
1 tsp Garlic Granules
1/4 tsp ground Celery Seed
Sea Salt and Pepper to taste
Using a fork, mix together your dry ingredients evenly. Slowly add your dry ingredients into your Sour Cream. Once you’ve mixed your dip let it chill in the fridge for about an hour - this will let the flavor of the dried Dillweed develop.
—-My favorite way to serve this dip for parties is with a HUGE bowl of thinly sliced Cucumber rounds. You can pair it with chips, bread wedges, sliced apple…and probably many more things. Either way you can’t go wrong!
In the photo above I paired the Dill dip with fresh cucumber, apple, and a dash of lemon pepper - all piled onto flax/rye ‘bread’ (recipe for bread will be coming soon). This is probably my favorite way to eat the dip as a meal or snack.
Creamy Leek and Cucumber Soup
See the previous recipe for the “caramelized” leeks.
Addicted to Veggies, again.
Creamy Leek and Cucumber Soup
Dearsweetbabyjesus this soup is SO good. It’s definitely a favorite of last week’s meals. And it’s fairly simple too! This recipe makes roughly 2 small bowls or 1 large bowl of Soup.1/2c Chopped Leeks
1/2 c Cucumber (seeds removed)
1 medium Avocado
1/4 c Cashews (soaked 2 hours)
3 pinches Lemon Pepper
3 pinches Garlic Granules (can also use fresh garlic if you prefer)
2 pinches Celery Seed ground
1/2 tsp Dill weed
2 tsp Onion powder
1 Tbsp Nutritional Yeast
1 c Water
Sea Salt to taste
In food processor puree the above ingredients very well – for roughly 5 minutes, stopping to scrape down the side of processor once or twice as you go.
Top the Soup with ‘Caramelized’ Leeks and a dash of Cayenne.
Raw Green Bean Casserole
Although green bean casserole was not a traditional dish in my family, this sounds great, and very seasonal. I would not use canola oil, myself.
From Addicted to Veggies.
AtV Green Bean Casserole
In a mixing bowl combine the following:
1 lb (2 1/2 to 3 cups) fresh Green Beans - sliced on the bias, or chopped however you like
1 Tbsp Lemon Juice
1 tsp Coconut Nectar //or// 1 tsp Date Sweetener
1/2 tsp Garlic Granules //or// Garlic powder
1/2 tsp Onion Powder
Mix all of the above ingredients into a bowl and let marinade for at least a couple of hours. I let mine marinade overnight.
1/2 Large White Onion - thinly sliced.
Toss Onion in a pinch of salt and 1/2 tsp of Canola oil
Dehydrator: Place sliced Onion onto Parchment paper and Dehydrate for 2 hours or until “wilted” looking. Remove and refrigerate until ready to assemble Casserole.
Conventional Oven: Place sliced Onion onto a sheet of Parchment paper, place parchment paper onto a cooling rack, place cooling rack onto a cooking sheet/pan. Set oven to lowest heat possible, leaving the oven door cracked open place your Onions in oven and “dry” them for roughly 1 hour, or until “wilted” looking.
Into a zip-lock baggy combine:
1/2 c Amonds
1 tsp Onion powder
pinch of Salt and Pepper
Get out your roling pin or heavy flat skillet and pound those Almonds into a crumble!
Creamy Mushroom Sauce
You can make this sauce in either a Food Processor or by hand. Please read carefully for *directions to successfully make this by hand.
*By Hand: 1/2 c raw unsalted Cashew Butter
Food Processor: 3/4 c raw Cashews
1 tsp Lemon juice
1 tsp Onion powder
1 tsp Nutritional yeast
1/4 tsp ground Celery Seed (celery salt will work, just be careful with any additional salt)
2 pinches of dried/ground Thyme
*1 or 2 Handfuls of dehydrated Crimini Mushroom - crumbled (you can usually find these pre-dried at any grocery store, just ask!)
Salt & Pepper to taste
*1 c Water
*By Hand: In a large mixing bowl combine all of the sauce ingredients. Crumble your Mushroom into the bowl. Proceed to slowly add your water, whisking as you go. You may not end up needing the entire cup of water, so be careful to not add it all at the same time! Once all of the ingredients have been mixed together move on to assembling your Casserole!
In Food Processor/Highspeed Blender: Combine all of the sauce ingredients including Mushrooms and Water. Puree until smooth - for roughly 3 to 5 minutes. Now get ready to make that casserole!
Assemble & Heating your Green Bean Casserole
Heating with a Conventional Oven:
Set your Oven to its very lowest heat, leaving the door closed until your Casserole has been Assembled —-
Add your Caramelized Onions and Green Beans together in a Shallow Casserole dish, spreading them out evenly. Pour your Sauce over/on-top of your Green Beans. Top it off with the Onion Almond Crumble. Place your Casserole dish into the warm oven - leaving the door cracked open - for up to 1 hour. Remove when warmed through and ready to eat!
Heating with a Dehydrator:
Assemble Casserole as noted above in a very shallow Casserole dish. Warm in dehydrator for 2 to 4 hours. When Beans are warmed through remove from Dehydrator and serve immediately!
Based on Random Daze theme by Polaraul