According to one of the commenters, “the taste is so much greater than the sum of its parts! Something happens to those walnuts after they’re soaked and combined with everything else - it’s incredible.” From Raw Freedom Community.
1 jalapeno pepper, finely chopped
1/2 onion, finely chopped
1 cup walnuts, soaked for 4 hours
1/4 cup sun-dried tomatoes, soaked until very soft, reserve 1/8 cup soaking water
1 tablespoon Nama Shoyu
1 teaspoon Hamburger seasonings
1 teaspoon sea salt
1/2 teaspoon black pepper
In a food processor, combine walnuts, sun-dried tomatoes and soaking water until you achieve a meat consistency. Remove from processor.
In a mixing bowl, lightly mix together walnut meat, onions, jalapeno peppers, Nama Shoyu, salt and pepper. Shape into 6 patties. Serve.
Optional: Dehydrate at 115 degrees for 1 hour.
And regarding the “hamburger seasonings”, which one person found had the ingredients list “Salt, Spices, Onion, Red Bell Peppers, Sugar, Garlic, Grill Flavor (from Partially Hydrogenated Soybean and Cottonseed Oil), Natural Flavor,=MSG!!!!!!!!!!!!!!!! and Sulfiting Agents”, here’s a supplemental recipe from the comments:
‘friend’ sent me this recipe; we can make our own! however, IT WILL NEVER EVER BE THE SAME WITHOUT THE MSG AND THE ‘SULFITING’ AGENTS !!!!!!!!!!! LOL
One of my favorite seasonings from olden days!
2 teaspoons paprika
1 1/2 teaspoons ground black pepper
1 1/4 teaspoons Sea Salt
1/2 teaspoon dark brown sugar (Rapadura)(Stevia) * agave?
IF PREPARING A BATCH FOR STORING DO NOT USE AGAVE
YOU CAN ALWAYS ADD IT WHEN PREPARING THE ‘BURGERS’
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Raw Brown ‘Rice’ Autumn Salad with Smokey Pumpkin Sauce
Here’s a recipe using the previous Smokey Pumpkin Garlic Dip. Also from Addicted to Veggies, of course.
Brown ‘Rice’ Autumn Salad with Smokey Pumpkin Sauce
Makes 2 to 3 meal sized servings or 5 to 6 “side dish” servings
Step 1. Brown ‘Rice’ Autumn Salad:
Make a HALF batch of Brown ‘Rice’ - for the Brown ‘Rice’ in this Salad I chose to chop the Oat Groats a little bit smaller than normal and it seemed to work really well.
Combine the following into a mixing bowl:
1 & 1/2 c Apple - chopped (roughly 1 medium Apple)
3/4 c sweet grape Tomatoes sliced in half
3/4 c Red Bell Pepper - chopped
3/4 c Green Onion
Mix together evenly!
Step 2. Smokey Pumpkin Sauce:
6 Tbsp Smokey Pumpkin Garlic Dip
1/4 c Water
Sea Salt and Pepper to Taste
In a small mixing bowl whisk together the above ingredients. Proceed to either pour on top of your Brown “Rice” Autumn salad, or mix into the salad.
Raw Rustic Brown ‘Rice’ & Veggies with White Miso Gravy
This looks like the sort of fundamental recipe that could be easily varied according to one’s preferences or desired cuisine. Change the spicing and you’d have something different.
From Addicted to Veggies.
Today’s post is a tribute to some of my favorite spices, coming together to make my favorite kind of dish: Comfort Food.
- This Recipe makes enough for roughly 4 generous servings -
Rustic Brown ‘Rice’
Recipe Note: While this recipe calls for the use of Oat Groats for the ‘Rice’ please note that this is only my preference due to my own diet restrictions. If you’re not a fan of Oat Groats then please feel free to substitute them with anything you’d like. I recommend: Wild Rice or Quinoa. Just be sure to toss whatever grain you decide to use with the Dry Spice Flavoring.
3 c Oat Groats - soaked 6 to 8 hours
Oat Groats naturally expand (grow in size) when soaked in water. Always re-measure your Oat Groats AFTER you’ve soaked them. The amount noted in this recipe is for post-soaked Oat Groats.
Rinse and Drain your Oat Groats after they’ve been soaked:
Transfer your Oat Groats to your food processor and chop/pulse them evenly. Transfer chopped Groats to a mixing bowl:
Toss your Oat Groats with 3 Tbsp of Safflower Oil //or// Walnut Oil. Set them aside and move on to making your spice flavoring…
-Rustic Dry Spice Flavoring
In a Spice Grinder add the following:
1/2 c Raw Pumpkin Seeds
3 Tbsp ground Flaxseed meal
1 Tbsp Onion powder
1 tsp dried Thyme
1/2 tsp dried Rosemary
1/2 tsp Sea Salt
Grind all of the above into a fine powder.
Add this to your mixing bowl with your Oat Groats (or grain of choice)
Mix it all together…
Set your Rustic Brown ‘Rice’ aside and move on to the next step.
—-Step 2. Savory Veggie Mix
1 & 1/2 c Zucchini - peeled and chopped
1/2 c Red/Yellow Bell Pepper - chopped
1/2 c Green Onion - chopped
1/2 c dried Apricot - chopped
Toss all of your veggies together with a dash of salt and pepper. It’s that simple!
—-Step 3. Heating your Brown ‘Rice’ & Veggies
In two separate dishes/trays place your Veggies & Brown ‘Rice’ into your Conventional Oven set at it’s lowest heat. Leave the oven door cracked open and proceed to warm your food for about 30 minutes. Move on to the final step while you are waiting for your food to warm in the oven…
—-Step 4.White Miso Gravy
1 & 1/2 c AtV Sour Cream
1 c Water
3 Tbsp Mellow White Miso paste (found in the refrigerated section of your grocery store)
1 Tbsp Lemon Juice
1 Tbsp dried Parsley
2 tsp Onion powder
2 tsp Nutritional Yeast
1/4 tsp ground Celery Seed
1 tsp Cracked Black Pepper (the more the better!)
Place all of the above ingredients into your blender and puree.
Gently warm the gravy in a sauce pan on your stove top whisking continuously until it’s warm to the touch —- or in you can heat it in a shallow dish in your dehydrator.
Enjoy this Miso Gravy drizzled atop your Rustic Brown ‘Rice’ & Veggies.
You can also have it cold as a lovely dip or dressing for your salad
Recipe review: “It tastes like Thanksgiving!”
Texture is important with dishes like this —you don’t want to overprocess the cauliflower or the final dish will have a wet, mushy mouthfeel. It’s best to stop when you think it’s still a little underprocessed and taste it. You can always process it more, but there’s no way to undo it if you’ve gone too far.
From Gone Raw.
Servings: Makes 6+ cups
This rice is as close as you’ll come to real fried rice. It’s got the right balance of mouth feel and taste, and it was a winner here at the house, even with Mr. Picky. You’ll find this serves 3 VERY generously, or four, with a side dish. Feel free to serve it very cold as a salad, or slightly warm, as I’ve suggested, for an authentic Fried Rice.Ingredients:
1 Head of CauliflowerPreparation:
1 ten ounce package peas, thawed, or fresh peas
2 tablespoon onion
2 clove garlic
¼ cup cilantro or flat leafed parsley
1 inch of lemongrass
3 tablespoon olive oil
a drizzle of sesame oil, optional
2 teaspoon ginger, grated
nama shoyu, Braggs, or gf tamari
1 cup hulled sunflower seeds
In the bowl of your food processor, pulse cauliflower into ‘rice’ and place in a bowl.
In the FP, pulse the onion, garlic, lemongrass, and cilantro or parsley until finely minced. Place in bowl.
Place peas in bowl. Stir all ingredients together.
Drizzle with oils and nama shoyu. Stir in sunflower seeds.
Heat on very low heat ina saucepan, stirring contstantly until just warm to the touch, or place in dehydrator for 30 minutes.
Raw Moroccan Butternut Squash Parcels
From Gone Raw.
A great lunch snack with the taste of Morocco but even better as a dinner dish to be eaten with friends.Ingredients:
1 cup Butternut Squash, GratedPreparation:
1 cup Pine Kernels
4 Dried Apricots, Soaked till soft
1 tablespoon Agave Nectar or Honey
1 pinch Garlic Powder
1 pinch Onion Powder
1 pinch Paprika
1 pinch Cinnamon
1 pinch Cumin Powder
1 pinch Turmeric
1 pinch Salt
1 pinch Pepper
- Grate one Zucchini and the Butternut Squash into a bowl.
- Ground ½ of the Pine Kernels and add to the mix along with the un-ground ones.
- Chop the soft Apricots into small chunks and add to the mixture.
- Add the Agave Nectar or Honey and mix in well.
- Now in another bowl mix all the spices together (this is so we don’t end up with the spices not getting evenly mixed in) and then mix into your main mixture and set aside while you do the next stage.
- With a vegetable peeler, peel thin slices length ways down the Zucchini. With these slices lay one on top of the other to form a cross.
- Place a heaped tablespoon of the Moroccan Butternut Squash mix in the middle and then bring the ends of the Zucchinis up to cross over the top to seal the parcel.
- Now these can be eaten like this but for best results place in the dehydrator for 4 ½ hours to firm up.
Serve with a nice fresh green salad.
Leek Broccoli Cauliflower “Risotto” w/ Herb Cheeze Sauce
The last recipe from that Addicted to Veggies post about leek recipes. And me with broccoli, cauliflower, and a leek in the fridge…
Based on past experience with a raw cabbage-based “Mexican rice” recipe, I’m guessing it’s important not to over-process the “risotto”. And parsley is another herb not worth bothering with in dried form, IMO, especially since it’s available year-round.
Leek Broccoli Cauliflower “Risotto” w/ Herb Cheeze Sauce
This next recipe is my top favorite, and I’ve already eaten it at least five times. It does require a little bit of “before-hand prep” but I promise you it’s totally worth it!
Take a handful of the following three ingredients:
Place them in your food processor with
1 Tbsp Nutritional Yeast (optional)
S&P to taste
Pulse all of the ingredients together until them are evenly broken down and resemble the size of rice
Place the “Risotto” into a large mixing bowl and move onto the next step.
Cheezy Herb Sauce
You will first need to make 1 batch of Monsterella Cheeze. This takes a little bit of time, but in order for the sauce to mimic the creamy cheese-like flavors and texture you HAVE to do it. I promise it’s worth it one hundred percent!
3/4 batch of Monsterella Cheeze
1/4 c (soaked) Cahsews
1 Tbsp Dijon mustard
1 Tbsp Nutritional Yeast
1 tsp Onion powder
1 pinch dried Parsley
3 big pinches Italian Herbs
1 Tbsp Apple Cider Vinegar
S&P to taste
1 c Water
Blend very well in food processor
*Optional - once Sauce has been made stir in a handful of dried Leek greens. Place herbed Cheeze sauce into a mixing bowl with dehydrated Leeks and mix well.
Place sauce in refrigerator for half hour to chill. Pour Herbed Cheeze sauce over “Risotto” and mix ingredients together —- you will have leftovers of the cheese sauce, but it will keep for 3 to 4 days. It probably won’t last very long though…it’s that darn good!
Raw Almond Curry Nori Sticks
I wouldn’t bother peeling the skins off the almonds — to the best of my knowledge, once they’re soaked it’s not necessary. If you do want to peel them, you’ll need to hot-soak them (the raw equivalent of blanching).
And as far as dehydrating goes, something like this seems like it’d be a useful staple for when one’s on the go with no access to refrigeration. In a situation like that, I’d rather eat something dehydrated and drink more water, if the other choice is “take my chances on what I can find while I’m out that’s raw and vegan”.
I like that the Nutritional Info section on this recipe is not “here’s how much fat, here’s how much sodium”, it’s “here are some of the healthy and nutritious components of these whole foods!” From HKitchen.
Prep: After having soaked the almonds for 4 hours, peel the shell off (just squeeze, it will come right off after soaking). Throw away the shells, which contain a little bit of toxins. In a food processor, place the almonds, walnuts, sunflower seeds, and grind them all until they are very finely chopped and mixed. In a medium mixing bowl, pour the nut mix from the food processor. Add the rest of the ingredients and blend well with a flat wooden spoon. Take a nori sheet (with the lines going straight in front of you) and cut it into three long sheets. Turn them sideways with the glossy part at the top and place the curried almond mix along the first line. Roll it up like the picture above, and before you finish rolling seal the end (on the inside) by adding a little bit of water with your finger. Fnish rolling them up and they will seal right up with the bit of moisture from the water on the nori. VOILA.
You can cut them in half and eat them right away or put them in the fridge in a sealed container for later. Some people put them in the dehydrator but the more you eat foods that are not dehydrated the better, they take to much water away from your body and this means you will have to be diligent about drinking lots of extra water lest you want dry skin.
Note: If you want to change the flavor to Mexican, Italian, Thai or any other cuisine style, use your fave organic spices instead of curry powder to give this snack the taste you love. Once you are knowledgeable about nutrition don’t be afraid to have fun with meal preparations by being creative and adding your own twist to this or any other recipe.
Nutritional Info: First of all, almonds are the only alkaline nut and technically a seed, which is why they have so much nourishment. Almonds are high in monounsaturated fat, which actually helps lower your LDL-cholesterol and reduce your risk of heart disease. Besides the healthy fats, almonds also contain a hefty amount of Vitamin E, an extraordinary antioxidant that keeps your skin youthful, relieves symptoms of arthritis (and other inflammations), reduces the risk of prostate cancer in men and can inhibit the the growth of breast cancer cells. Also, 1/4 cup of almonds contains 99 mg of the mineral magnesium. The body contains over 300 different enzymes that require magnesium in order to function; this mineral also relaxes your nerves and muscles, builds and strengthens bones and keeps your blood circulating smoothly. The language of the Universe and Nature is symbols, and a walnut looks like a brain…nuff said. Walnuts are 60% to 70% omega-3 fatty acids (the body does not manufacture it), which contribute to the promotion of better cognitive function, have anti-inflammatory benefits, and give neurons quality oil for better communication from neuron to neuron. Walnuts also have an antioxidant compound called allagic acid. This compound supports the immune system and it seems to have several anticancer properties. Sea veggies like nori are an excellent source of iodine. Iodine is essential for the production of thyroid hormones that regulate metabolism in every cell of the body and play a role in virtually all physiological functions. Nori is also rich in Vitamin K, folate (prevents birth defects), magnesium, iron and calcium, and the B-vitamins riboflavin and pantothenic acid. It is also a fat and cholesterol-free food, and a good source of Vitamin C.
From Addicted to Veggies.
Leek Cucumber Zucchini No ‘stir-fry’
1 half of a medium sized Leek (mostly the white part) you can either Spiral slice or shred the leek lengthwise as thin as possible.
1 half of a medium sized Cucumber peeled, and Spiral sliced or shredded lengthwise as thin as possible
Zucchini Peels dehydrated for 2-4 hours. I don’t always eat my zucchini with the peel so I’ve recently begin dehydrating them as a more pungent substitute for the usual zucchini ‘pasta’.
In a bowl combine the above Leek/Cucumber/and Zucchini peels and toss with a few drizzles of Coconut Aminos. Let it chill/marinade for an hour or so.
You can add just about anything you’d like to this dish, for my no ‘stir-fry’ I added:
Thinly sliced Red Bell pepper
Creamy ripe Avocado
And topped it all off with black sesame seeds.
Raw Cashew Chow Mein
From Raw Food Talk.
You have got to try out this recipie I made up. It’s the best food I have eaten in a long time.
Cashew Chow Mein
First I made a Peanut type Sauce
1/2 cup of peanut butter or almond butter
1/2 cup warm water
3 Tablespoons Nama Shoyu
3 Tablespoons Agave
2 Cloves of Garlic Minced
2 Tablespoons sesame seed oil
about 1/2 to 1 inch of fresh ginger minced
1 tsp apple cider vinegar
Add all ingredients to taste and blend in the blender. So good and out of the world taste.
Then I took a package of Raw Kelp Noodles and rinsed them in water and cut them up into manageable pieces. I tossed the noodles in the sauce which was slightly warmed from blending and the warm water. I finely chopped up fresh carrots and zucchini and tossed them in. I threw in some raw cashews for crunch. Warm in the dehydrator for thirty minutes or so until noodles are soft and tender.
They are so Delish!!! It tastes like the best chow mein ever. If I had more vegies, I would of added snow peas and marnated mushrooms and other favorite vegies. The possibilities are endless.
Sprinkling on black or white sesame seeds adds an extra kick to it.
From the comments:
- AMAZING RECIPE! THANK YOU!! Sorry to shout, but this just bowled me (and my SAD BF) over! All your quantities were right on! I doubled the recipe and added 1/2 a jalapeno pepper to the sauce. I used red bell pepper, carrots, and baby asparagus as my veggies, and garnished with fresh cilantro (coriander) and thinly sliced green onions. DELISH! Thanks again!
Raw Butternut Squash Pappardelle
From Russell James/The Raw Chef’s latest email newsletter.
Butternut Squash Papardelle
4 cups butternut squash ribbons
½ teaspoon lemon juice
¼ teaspoon salt
1 tablespoon olive oil
- To turn the butternut squash into ribbons: Remove the thick skin from the butternut squash by peeling it with a knife. Then use a vegetable peeler to cut it into ribbons.
- Combine all remaining ingredients with the ribbons and massage by hand until thoroughly combined. Set aside.
½ cup cashews
¼ cup pine nuts
½ clove garlic
1 teaspoon lemon juice
¼ teaspoon salt
1 ½ teaspoons nutritional yeast
1 tablespoon fresh thyme, mince
- Blend all ingredients except thyme in a high-speed blender.
- Stir in the minced thyme by hand.
2 cups rocket/arugula
3 tablespoons shallot, sliced paper thin on a mandoline
1 cup cherry tomatoes
½ teaspoon lemon juice
¼ teaspoon salt
- Combine all assembly ingredients just before serving.
- Optional step: toss the tomatoes in a little olive oil, salt and pepper and dehydrate for 4 hours at 105 degrees F.
- Combine the cream sauce with the pappardelle.
- Combine the pappardelle and cream sauce with all the assembly ingredients and lightly toss. Serve immediately.
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