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
Cosmic Carrots with Deviled Mango Dressing
I love the combo of sweet + spicy.
From Kristen Suzanne.
This salad is gorgeous, vibrant and absolutely delicious. Click on the picture to enlarge it and you’ll see what I mean!
Dressing Yield 1 1/2 cups
1/4 cup water
2 tablespoons olive oil
2 tablespoons coconut oil
1 tablespoon fresh lemon juice
1 tablespoon vegan, organic white wine
1 mango, peeled, pitted, and chopped
2 dates, pitted
1 teaspoon garlic powder
1/4 teaspoon Himalayan crystal salt
1/8 teaspoon red Limo pepper*
2 carrots, sliced into thin rounds, using a mandoline or v-slicer
Garnish: 2-4 leaves fresh basil, chopped
Blend all of the ingredients together (except the carrots and basil) until creamy. Drizzle a few tablespoons of the dressing over the sliced carrots. Garnish with a few leaves of fresh basil, chopped.
*Red Limo pepper is available online at NaturalZing or substitute with cayenne pepper, of which you might want to add a little more.
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.
Raw Pizza Crust + Raw Hiking/Camping Pizza Recipe
From the Raw Food Hikeathon, a web page by a guy who did a 3,000-mile hike along the Continental Divide, raw.
Raw Pizza Crust
by Doug Walsh
2 cups soaked raw buckwheat groats (1 cup dry).
2 cups soaked sunflower seeds (1 1/3 cup dry).
3 cups grated carrot (3 med. carrots).
1 cup chopped, packed parsley (approx. 1 small bunch).
1/2 cup diced onion (1/2 small onion).
1 tsp. sage.
1 tsp. Thyme.
1 tsp rosemary
1 tsp celtic salt.
1 Tbl. Extra Virgin Olive Oil
1 cup soaked flax (6 Tbl. Flax soaked in ¾ cup water).
Place all ingredients, except flax, into food processor with S-blade. Blend until homogenized. Mix in flax by hand. Form mixture into thin crust 1/4” to 3/8” thick on dehydrator tray. Dehydrate for 18 to 24 hours at 105? F. Turn crust over after 8 hours and make indentations with knife that will allow you to easily break off an individual serving size when dehydration is complete. Makes one 14” by 14” dehydrator tray (six 4” by 6” individual servings, after shrinkage).
Raw Pizza - dinner
Before heading out on the trail, I blend up sundried tomatoes in a vitamix at home. This produces a sticky dried tomato paste that keeps well in a plastic bag. When I first wake in the morning on the trail, I start sunflower seeds soaking in an old peanut butter jar I bring along to soak seeds. I carry these soaking seeds with me all day until I reach my dinner spot. I start dinner by adding water to the tomato paste, along with powdered garlic, dried basil and oregano, and Himalayan salt to make a pizza sauce. Next I grind up the soaked sunflower seeds in a 4 oz. baby food grinder (http://store.yahoo.com/saltoflife/hapbabfoodgr.html) that I carry with me. I spice this in an appealing way to go on the pizza as ‘cheese.’ I put the sauce and cheese on a dehydrated pizza crust, along with any veggies I’ve carried out of town and cut up, and some of the sprouts I’ve grown. Nothing like a gourmet raw food dinner on the trail!
Balsamic Tahini Dressing
Thumbs up on this one from me, and from my husband, to my surprise. Ordinarily he’s a one-dressing man (balsamic vinaigrette, thankyouverymuch), but he liked this one a lot. Into the “keepers” file.
From Choosing Raw.
A few nights ago, my boyfriend was struck with the ingenious notion of combining tahini and balsamic vinegar. As soon as I heard it, I declared it brilliant. Not a typical flavor pairing, but since when do I like conventional flavor pairings? If avocado and chocolate didn’t forever persuade me that conventional pairings are nonsense, then nothing will. And actually, tahini and balsamic work really beautifully. The sweet and sour balsamic offsets the salty tahini, and since tahini is a relatively mellow flavor, it’s a perfect canvas for a really strong acid.
Our original tahini and balsamic experiment was just that: tahini and balsamic vinegar, tossed with a bowl of chopped veggies. The following day, at lunch, I made a slightly more refined version. I hope you’ll love it.
Balsamic Tahini Dressing (yields 1 1/2 cups)
1/2 cup tahini
1/4 cup balsamic vinegar
3/4 cup water
1/4 tsp garlic powder (or 1/2 clove finely minced garlic)
1 tbsp tamari or nama shoyu
Blend all ingredients together in a food processor. Enjoy over salad, as a sandwich/falafel dressing, or as a dip. Adjust the water in the recipe to suit your purposes: you may want to add a bit more or less depending on whether this is a dip or dressing.
Ideas from the comments: add turmeric (1/8-1/4 tsp) for the color; replace some of the nuts with buckwheat for increased crispiness (although it’ll affect the flavor). From Raw Food Talk.
I just took these out of the dehydrator and they’re beyond good- cheezy, little spicy, trademark orange… and RAW!
The original recipe is from goneraw.com, I added a few things to it… and after a few hours in the dehydrator I scored them into little squares with a fondant cutter I found at Hobby Lobby, I’ll post pics soon…
* 1 C Sunflower seeds (soaked 4 hrs and dehydrated)
* 1 C Brazil nuts (soaked and dehydrated)
* 1 C Almonds (soaked and dehydrated)
* 1 big tomato
* 1 cup red pepper, diced *I used a whole red pepper*
* ¼ C ground flax *I left this out*
* 1 pinch cumin or to taste *I used about 1 tsp Cumin*
* 2 teaspoons salt or a bit less to taste *I used at least 2 tsp salt*
*I added 1 Tbsp taco seasoning*
*I added 1 tsp onion powder*
*I added 1 tsp garlic powder*
Process all ingredients and spread on teflex or parchment paper as thin as you like, after a few hours score with a pizza cutter and leave until dry on top then flip and leave until crispy (all day!) then eat eat eat!!!
Shoestring Carrot Crisps
From Raw Epicurean.
When I was playing around with garnish ideas to spruce up the look of my Raw Mirepoix Soup, shoestring potatoes came to mind. I don’t know why that thought entered my mind exactly, but it became my inspiration for shoestring carrot crisps.
I reached for a carrot, the longer the better, and made julienne strips with my Trio Vegetable Peeler [positioned on the julienne peeler blade]. Use any type of julienne vegetable peeler, a spiral slicer [like Joyce Chen Saladacco Spiral Slicer, or Spiral Vegetable Slicer, a food processor, or a good sharp knife [use with care].
The julienne strips went into a dish with a drizzle of extra virgin olive oil [about 1 teaspoon], and equal parts of onion and garlic granules [about 1/2 tablespoon each]. After I mixed everything together to coat, I arranged little clusters of shoestring carrot swirls on a dehydrator tray and popped it in the dehydrator.
After dehydrating about 1 1/2 hour or so, I lifted pieces of carrot string from each cluster and pulled from the center to give height and form. When the crisps completely dehydrate, they really do have a nice crisp crunch.Shoestring Carrot Crisps
Next time I make carrot crisps I will go with a sweeter flavor. The onion/garlic granules made these crisps a bit on the salty side. Next time I’ll try onion and garlic powder. Experiment with different herb and spice flavors, or let the carrot simple with no seasoning. Use these carrots crisps to garnish soup, like I did, crumble it on a salad, or use it in other dishes.1 carrot, thin julienne strips
1 teaspoon extra virgin olive oil
1/2 tablespoon onion granules
1/2 tablespoon garlic granules
Combing the julienne carrot strips and remaining ingredients in a bowl and combine to coat well. Arrange in clusters on a dehydrator tray. Place in the dehydrator at 115-118 degrees. About 1 1/2 hour or so into dehydrating, lift pieces of carrot string from each cluster and lift from the center to add height and form. Continue dehydrating for another 7-8 hours or until each cluster is completely dry and crispy.
Yield about 16 crisps
Raw Savory Garden Veggie Pasta
By Kristen Suzanne.
Savory Garden Veggie Pasta
By Kristen Suzanne of KristensRaw.com
Yield 3-4 servings
1/2 cup olive or hemp oil
2 tablespoons tamari (wheat free)
2 cloves garlic, pressed
Juice of one lemon
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
2 pinches black pepper
2 cups carrots, diced
1 head broccoli florets, chopped into bite size pieces
1 cup red bell pepper, chopped
1 cup yellow bell pepper, chopped
1 large zucchini (or 2-3 medium), spiralized
Whisk the marinade ingredients together and set aside. Place the veggie mix in a large bowl and pour the marinade on top. Stir to mix and coat the veggies with the marinade. Set aside for 30-60 minutes, stirring every 10 minutes or so. (Alternately, you can make this a day ahead of time and put the marinated veggies in the refrigerator overnight.)
Put your spiralized noodles in serving bowls and top with the marinated veggies. Voila! Yummy, easy, extraordinarily nutritious, and delicious!
*For extra mojo, sprinkle on some hemp seeds and raisins!
Raw Garlic Toast
Scroll down for the burger bun recipe. I think these would be nice cut up small and used as croutons on a salad.
From Raw Food Talk.
the garlic toast is Alissa’s Burger Bun recipe with the following modifications:
1. Leave out the rosemary and other herbs
2. Spread thin, but not “flax cracker thin” onto the teflex sheet (I use unbleached parchment paper)
3. Add a little more garlic than the recipe calls for.
4. I don’t “score” them, but when it’s almost completely dry (but not crackly dry), I have a pair of utility scissors specifically for when I make crackers, bread, etc. (got that idea from someone here on this forum, but forgot who to give proper credit) and I cut them into my square “slices” of bread. Then, I mix up some coconut oil, a little olive oil, some sea salt and some garlic powder (sorry I don’t measure so you’ll have to do your thing for all you who NEED exact measurement!) in a bowl and brush on the slices with a pastry brush. Then, pop back into the dehydrator to “seal” it all in! You can make it a soft garlic bread by not drying it too long or you can dry it longer until crunchy for “toast” (which are really just thicker crackers, but I like saying toast!)
Raw “Crazy Bread” Crackers
The recipe collection over at Gone Raw is dangerous — you start out looking at one, then click just one or two of the “related recipes” links, and *boom!* what do you mean it’s an hour later?
This is adapted from a recipe that was originally posted by Sweetlips on Raw Food Talk, and then adapted by Rawkinlocs. They are rumoured to taste like a certain pizza chain’s Crazy Bread. I don’t know about that, but they sure are tasty!
Apparently, you should not use green peppers for these crackers. I usually use half red pepper, and half yellow, which gives the crackers a lovely flavor and color.Ingredients:
½ cup cashews (or pine nuts)Preparation:
1 whole bell pepper
¼ cup sundried tomatoes
1 tablespoon nutritional yeast
1 slice jalapeno (or 1/4 tsp of hot pepper flakes)
¼ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon sea salt
juice from half a lemon
Blend all the ingredients until smooth.
Pour onto a Teflex sheet and use a spatula to score into squares. Dehydrate at 115 overnight, or at least 8 hours. Then flip over onto the mesh sheet, and dehydrate until the crackers are crispy, approx. another 6-8 hours.
If you like, you can sprinkle a little more sea salt on the top of the crackers.
Based on Random Daze theme by Polaraul