3 years ago
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 -
Step 1.

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!"



3 years ago
Oatmeal Cookie Biscotti

Considering none of these are baked — which (says my inner pedant) really means they’re not biscotti, they’re uncotti or noncotti or something like that — having them not even shaped like traditional biscotti makes calling them biscotti a little far-fetched. Maybe my opinion will change once I try them. From Raw Test Kitchen.

Oatmeal Cookie Biscotti

photos by Jessica

2 c almonds
1 c oat groats, soaked, divided
1/2 c dried cranberries, soaked
1/4 c agave nectar
1 t cinnamon
1/4 t sea salt

In food processor, pulse almonds into a flour. Remove from processor.

Add half of oat groats to food processor and process until smooth. Place mixture in a bowl.

Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries.

Spread mixture on Teflex sheet. Dehydrate at 110 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time.

(Source: rawtestkitchen.blogspot.com)



3 years ago
Raw Cinnamon-Pecan Rolls

Between all the nuts and frozen fruit for the humans and the frozen raw diet for the cats, space in our freezer is at a premium. Dehydrating the nut pulp instead of freezing it until ready to use it sounds like a great idea to me.

From Raw Food Talk.

I tried Elaina Love’s and hers were okay, but I didn’t care for the texture using wet nutmilk pulp. So, I came up with the idea to dry it out and grind into a flour and that works SO much better. This recipe is also based on Serene Allison’s Pecan Pie rolls, but I did some altering to the dough (she used wet and dry sprouted wheat berries…tried that once and didn’t care for the flavor much) I also added an icing/frosting as Serene just has you put some of the filling on top.

You might want to…no, you’ll definitely want to double this especially if you decide to take it to an event.

Cinnamon-Pecan Rolls - Rawkinlocs Style

Cinnamon Rolls

1 c. oat groats, ground into flour (WARNING: These are NOT truly raw, they are steamed! If you want, you can sub with all almond flour with maybe a little ground flax or sprouted/dehydrated wheat berries or order truly raw oats from Alissa’s website!)
¼ c. ground golden flax seeds (unsoaked)
2. c. dehydrated nut pulp, ground into flour (nut pulp is the stuff you have left over after blending and straining nut milk)
¼ c. olive oil (or other light oil)
A drizzle of honey or agave nectar
Dash of sea salt
Water – added 1 TBS. at a time to help it turn over and until it becomes a soft, workable dough (exact measurements to come!)

Mix the two flours together and set aside approximately ¼ cup of the flour. Process the ingredients in food processor, adding a little water at a time to get it moving. You want this to be a dough-like consistency and not too watery.

Form into a ball, gently knead the dough and roll out using rolling pin and some of the flour you set aside. Roll out thin. TIP: Make sure the dough isn’t too stiff when you take it out of the processor…kinda like a really thick batter. Plop onto some unbleached parchment paper and let it rest for about 10 minutes and it will be more workable. I like to roll the dough out ON the parchment paper so that when it’s time to roll it up, it’s easier and not sticking on the surface.

Filling: (Note - if you don’t want to use the nuts, you don’t have to. Just blend the filling ingredients and spread on the dough before rolling out)

½ c. dates
1 ½ c. of pecans and/or walnuts (I use both – however, nuts are optional)
¼ - ½ tsp. sea salt
½ c. raw honey or agave nectar
2 Tbs. cinnamon (or more to taste)

Pulse chop the dates and nuts in food processor. Remove to bowl. Add remaining ingredients and mix well. Spread evenly on the rolled out dough. Roll up in jellyroll fashion and slice ½” thick rolls. Place on teflex sheet and dehydrate until warm. Top with frosting (below). Can be stored in refrigerator and warmed in dehydrator later!

3 TBS. honey or agave (or more to taste)
3 TBS. orange juice or lemon (for more of a “cream cheese-type” frosting) – Add more if needed to make it smoother or more of an icing to drizzle
1 c. cashews (I prefer soaking them)
Dash of sea salt
¼ - ½ tsp. vanilla

Blend all in blender or food processor (blender will make it smoother) until creamy and smooth. For a thinner icing to drizzle, add more orange juice.

You can also omit the juice and use water and more vanilla if you choose. I make a batch and do both.

(Source: rawfoodtalk.com)



Based on Random Daze theme by Polaraul