From a post on Ask MetaFilter.
Carrot Chips! Slice thin with a mandoline or make long ribbons with a vegetable peeler. Spice as you wish and then dehydrate/crisp in a low oven or dehydrator. Smoked salt makes them almost baconlike in flavor.
Chia-Sunflower-Pepita-Sesame Endurance Crackers
These could probably be made raw in the dehydrator.
From Oh She Glows.
These Endurance Crackers are extremely light and crispy while providing long-lasting energy. They are also vegan, gluten-free, soy-free, nut-free, sugar-free, and oil-free to boot! Feel free to change up the seasonings and spices as you wish. Nutritional info follows.
Yield: 22 large crackers
- 1/2 cup chia seeds*
- 1/2 cup sunflower seeds
- 1/2 cup pepita seeds (or pumpkin seeds)
- 1/2 cup sesame seeds
- 1 cup water
- 1 large garlic clove, finely grated
- 1 tsp grated sweet onion
- 1/4 tsp kosher salt, or to taste
- Herbamare & kelp granules, to taste (optional)
1. Preheat the oven to 325F and line a large baking sheet with parchment paper.
2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt, and optional Herbamare and Kelp granules, to taste. Add spices or fresh herbs if you wish.
3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.
4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.
Note: See the bottom of this post for where you can purchase chia seeds.
Nutritional Info: (per cracker, makes 22 large crackers): 77 kcals, 6 grams fat, 4 grams carbs, 0 grams sugar, 3 grams fibre, 3 gram protein.
Do I really have to specify “vegan watermelon prosciutto” or “watermelon unprosciutto” or anything like that to make it clear that I haven’t suddenly started posting recipes for pork? Surely not.
From Ideas in Food.
Sometimes Alex gets a little nutty and because we are partners in crime, I ride the wave to see where it will take me. Today it took me to what he called watermelon prosciutto. Prosciutto because of the texture, which was amazingly similar to that of my favorite pork product eaten raw. He made his version by removing the skin from watermelon, slicing it paper thin, brushing it with Ayu fish sauce and dehydrating it. It became chewy and pliable instead of crisp and seemed to melt on the tongue, breaking apart as I chewed and leaving a lingering sweet-savory flavor behind. It’s a pretty fun ingredient to play with. In the picture above we have watermelon “prosciutto” with nasturtium leaves and blossoms, mitsuba and Minus 8 vinegar. Sounds simple and in reality it’s a pretty darn tasty dish.
Almond Butter Sweet Potato Chips
From The Mommy Bowl.
Almond Butter Sweet Potato Chips
1 large sweet potato, peeled
2 T. raw almond butter
2 T. water (approximately)
1/4-1/2 t. salt
With a spiralizer or mandolin, slice the sweet potato as thin as you can. Mix the almond butter, water and salt in a small bowl. Pour over sweet potato slices and toss to coat evenly. (Adjust the water so that you can coat the slices. Use as little as you can get away with, which will vary based on how thick your almond butter is.)
Spread evenly on dehydrator trays and dehydrate at 115° until crispy. (Mine went overnight and then some. It will vary. Check them and keep going until they’re as crisp as you’d like.)
Spring Fiesta Salad (Beet, Carrot, and Cabbage Salad with Sweet and Spicy Pepitas and Golden Raisins)
This is from Garlic and Sea Salt, a Minnesota blogger who’s probably got worse spring fever than I do. Around here, though, this could be made year-round and still be seasonal. Do the pumpkin seeds in the dehydrator to keep it raw.
Spring Fiesta Salad
(Beet, Carrot, and Cabbage Salad with Sweet and Spicy Pepitas and Golden Raisins)
1/2 cup pepitas
1 Tbsp agave nectar
1 Tbsp maple sugar
1/4 tsp ground chipotle powder
1 tsp sea salt
2 Tbsp lime juice
2 tsp agave nectar
1 Tbsp olive oil
1/2 tsp cumin
1/4 tsp sea salt or to taste
1/8 tsp ground chipotle, or to taste
1 garlic clove, minced
1 cup golden beets, very thinly sliced (paper thin)
1 cup carrots, very thinly sliced (paper thin)
1 cup red cabbage, very thinly sliced
2 Tbsp minced cilantro
1/4 cup golden raisins
To make pepitas, preheat oven to 375 degrees line a baking sheet with foil, and spray with non-stick spray. Toss pepitas together with agave, sugar, chipotle and sea salt, then spread out on the baking sheet and toast until nuts are starting to lightly brown and are fragrant, about 10-15 min. Remove from oven and let cool. In a small bowl, whisk together dressing ingredients. In a large bowl, combine veggies and cilatro and pour over dressing. Toss well to coat. Place salad on a serving plate, and sprinkle with pepitas and golden raisins.
Raw Sweet Potato Bread
We don’t have sweet potatoes on hand, but we do have butternuts coming out our ears. I bet this would work pretty well with butternut. And we don’t have a high-speed blender, but I could pre-grate the squash before using the regular blender… Hm.
From Raw Food Passion.
Sweet Potato Bread Recipe:
2 sweet potatoes
1 cup of flax seeds
1/4 cup of honey
1 tbsp cinnamon
1 dash of sea salt to taste
Directions: Combine all of the ingredients into a vitamixer and blend until smooth and well combined. Spread the mixture onto a dehydrator tray and set the temperature at 115 degrees. Leave it in the dehydrator for 15 hours and then break them apart and eat them with a favorite dish!
Raw Spicy Coconut Noodles
I’m not sure what she means by “ground chili pepper”. In my cooking vocabulary, there are chile peppers, which come in a variety of levels of spiciness and are available both fresh and dried, and there’s chili powder, which is a blend of ground chiles and spices. My best guess for “ground chili pepper” is cayenne. (Here endeth the detail-freak digression for the evening. *grin*)
From a post on Raw Freedom Community.
Spicy Peanut Coconut Noodle
By Sarma Melngailis
Posted on GreenChefs here [RRN note: link seems to be broken/domain has been nabbed by a squatter]
Peanuts are technically a legume, although you wouldn’t necessarily think so considering someone misleadingly named them “peanuts.” Make sure you get really fresh, organically grown peanuts. Some debate persists about peanuts having toxicity, but it seems this may be from peanuts that are too old; at any rate, most toxins and other undesirables are washed away in the soaking process. However, if you don’t feel comfortable eating peanuts, try this with cashews.
“One of our chefs, Amanda, helped us turn this idea into a really great, flavorful dish. The flesh of young Thai coconuts makes perfect noodles — although they are soft, they do not stick together and are as easy or easier to eat then regular starchy noodles.”
For the spiced peanuts:
1 1/2 cups raw peanuts, coarsely chopped and soaked 4 hours or more
1/4 cup raw honey
2 teaspoons ground chili pepper
1/2 teaspoon sea salt
Drain and dry the peanuts and toss them in a medium bowl with the honey, chili pepper, and salt until well coated. Spread them in one layer on a Teflex-lined dehydrator tray and dehydrate at 115F for 1 to 2 days, until crunchy.
For the peanut sauce:
1/2 cup coconut meat
1 cup coconut water
2 cups peanuts, soaked 4 hours or more
1/4 cup nama shoyu
1 cup chopped ginger
1/2 cup galangal
3/4 cup raw almond butter
2 small red chili peppers, seeds optional
1/2 to 1 cup filtered water
3 tablespoons maple syrup
1/2 cup lime juice
In a high-speed blender, blend all the sauce ingredients except the lime juice until smooth. If using right away, add the lime juice and blend further to combine. If not, store the sauce in a covered container in the refrigerator for up to 2 days. Before serving, bring to room temperature and thoroughly stir or blend in the lime juice to thin it out again.
2 cups coconut noodles, from about 4 coconuts
1 cup julienned jicama
1 cup julienned green papaya (or green mango)
1 cup julienned bok choy
1 cup julienned French radishes
2 green onions, white and 1 inch green, thinly sliced on a bias
1 large handful cilantro
1 small handful Thai basil
1 tablespoon finely minced red chili pepper
Coarse sea salt
2 tablespoons sesame oil
2 tablespoons nama shoyu
2 limes, cut in half
In a large bowl, add the coconut noodles, jicama, green papaya, and the peanut sauce and toss to coat well. Add the bok choy, radishes, green onions, cilantro, half of the basil, half of the red chile, a sprinkle of salt, and gently toss. Divide among 3 serving plates and sprinkle with the spiced peanuts and the remaining basil and chili. Drizzle the sesame oil and nama shoyu on the plate around the noodles and garnish with the lime halves (which should be squeezed over the noodles just before eating).
I bet this could be rawified very easily. Rolled raw oats instead of quick-cooking, dehydrator instead of oven… worth a try.
Quinoa is extremely bitter if it’s not rinsed, so if you’ve got time it would be good to rinse and then dehydrate the quinoa before using.
From Leaves of Wheatgrass (a name that just makes me crack up every time I look at it).
A little of this, a little of that: oats, quinoa, wheat germ, banana, walnut butter, almonds, cinnamon, and just a touch of agave — all the good, beige stuff I could find.
After it baked up all nice and toasty, I tossed in some raisins and tried to let it cool before I ate it all. I was only moderately successful.
- 1 large ripe banana
- 2 tablespoons nut butter
- 1/4 teaspoon almond extract
- 2 teaspoons agave (or more to taste; I don’t like mine very sweet)
- 1 1/2 cups quick cooking oats
- 1/4 cup raw quinoa
- 1/4 cup wheat germ
- 1 tablespoons ground flax
- 3/4 cup sliced almonds
- 1 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/2 cup raisins
Preheat oven to 300F.
Mash the banana in a large bowl with a fork. Add the rest of the wet ingredients, and stir to combine.
Add all the dry ingredients, except for the raisins, into the wet mixture. Stir it all together and spread onto a parchment-lined baking sheet. Try to break up any huge clumps that might otherwise stay mushy inside. I try to keep most of them because I like clumps.
Bake for approximately 1 hour, stiring every 10 minutes, until the granola is starting to crisp up and the nuts are getting toasty. It will burn easily, so keep a close eye on it. It will get crunchier as it cools, so it’s okay if it’s still a little soft when it comes out of the oven.
After removing the granola from the oven, stir in the raisins. Allow to cool completely on the pan before transferring to an air-tight container. I store mine in the fridge.
Unroasted Brussels Sprouts
From Alissa Cohen’s blog.
When I went to the health food store the other day they had organic baby brussel sprouts. I bought all three bags and came home and made the Unroasted Veg recipe from my new book, Raw Food for Everyone. We used to make these in the restaurant with brussel sprouts, carrots, broccoli, green beans and any other in season vegetables.
So easy! Heres the recipe with pix:
Take the brussel sprouts and cut them in half
Melt some coconut oil (I put some in a plastic baggie and ran it under hot water)
Place the brussel sprouts in a bowl with the coconut oil and mix well until they are coated.
Lay the brussel sprouts out on a teflex sheet and sprinkle with sea salt. (I like to sprinkle them with salt after they are on the sheet. If you add it to the mixing bowl it tends to clump)
They will shrivel up a bit in the dehydrator. I left them the entire day because I like them well done. you can dehydrate them as little or as much as you like. I like them almost crispy on the outside.
Place them in a bowl and snack on them. Add them to salads or as a side dish. I actually like them much better once they were sitting out and cooled off.
Based on Random Daze theme by Polaraul