3 years ago
Jalapeno Burgers

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.

Jalapeno Burgers
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

http://www.recipezaar.com/290879

One of my favorite seasonings from olden days!

Ingredients:

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

(Source: rawfreedomcommunity.info)

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3 years ago
Unfried Unrice

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 Cauliflower
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

Preparation: 

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.

(Source: goneraw.com)

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3 years ago
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!

(Source: rawhike.com)

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3 years ago
Strawberry Gazpacho

Another not-quite-seasonal-yet recipe (no peppers or cucumbers yet).

One more from Manresa.

Strawberry Gazpacho
Ingredients

(Serves six)
550g strawberries, hulled and lightly crushed
115g white onions, thinly sliced
115g red bell peppers, thinly sliced
150g cucumber, peeled, seeded, thinly sliced
1/2 clove garlic, crushed
5g tarragon leaves
50ml balsamic vinegar
50ml extra virgin olive oil
Salt and pepper

For garnish
Strawberries, hulled, cut in fine dice
Chives, finely minced
Red bell pepper, cut in fine dice
English cucumber, peeled, seeded, cut in fine dice
2tbs almond oil
Chervil sprigs

Method
Place all ingredients in a bowl, mix well. Cover with plastic wrap and refrigerate overnight. The next day, purée in a blender and season with salt and pepper. If it is too thick, you can thin with water.

Allow to chill thoroughly.

For the garnish, gently toss all the diced vegetable and fruit with almond oil. Mound in the centre of a soup plate and top with some chervil sprigs. Pour the gazpacho over the garnish when serving.

If you don’t have chervil, some possible substitutes include parsley, tarragon, fresh fennel fronds, or fines herbes.

(Source: manresarestaurant.com)

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3 years ago
Is it true that “all the nutrition is in the peel, so don’t peel it”?

From the New York Times.

Q. I have read serious assertions that all the nutrition of carrots is in the peel, and so you shouldn’t peel them. Is this true? What about other vegetables?

A. Plenty of nutritional value is left in a peeled carrot, said Dr. Stephen Reiners, associate professor of horticulture at Cornell’s New York State Agriculture Experiment Station in Geneva, N.Y., who works with root vegetables.

The deep orange color of a carrot indicates the presence of beta carotene, a precursor of vitamin A, he said, ”and when you peel the carrot, it is just as orange when you take off the outer layer.”

One hundred grams of raw carrots would have more than 28,000 international units of beta carotene, he said. ”Carrots also have sugars, fiber, calcium, phosphorus, iron, and a little sodium and potassium, too,” he continued.

As for other similar vegetables, he said, ”if it is the same color throughout, you are getting the same nutrition with a peeled vegetable.”

A radish has a thin red peel, but the color comes from a water-soluble color called anthocyanin, which does not have a lot of nutritional benefits, Dr. Reiners said. Even with peeled onions, the loss of one thin layer of onion skin does not make a big difference.

The big exception is the potato, where there is a striking difference between peel and flesh. ”There is a lot of nutrition in the skin,” Dr. Reiners said, ”but this is not to say the rest of the potato is without nutritional value.”

(Source: The New York Times)

Comments

 

3 years ago
Raw Thai Green Curry

From the Raw Divas.

This recipe comes to us care of our in-house kitchen goddess, Angela Elliott. Angela is the author of Alive in 5 and The Simple Gourmet!

Ingredient List 1 (Curry Sauce):

Water and flesh of 2 Thai young coconuts
2 small jalapenos
2 tablespoons garlic, minced
2 shallots or ½ medium Onion
2 tablespoon fresh lemongrass
2 tablespoon fresh ginger
1 tablespoon coconut oil
1/2 lime, juiced and its rind minced
1/4 cup fresh basil, packed
1/2 cup cilantro, packed
 
1/8 teaspoon ground black pepper

Ingredient List 2 (Vegetables):
Mixed chopped vegetables (snow/snap peas, cabbage, carrot, green beans, cauliflower, etc) Spinach and chopped cilantro for serving

Directions:
Blend List 1 ingredients. Pour sauce over mixed vegetables and serve on a bed of spinach garnished with chopped cilantro. For a true Thai custom, offer side condiments of dried red pepper flakes and chopped jalapenos in lemon juice. NOTE: Inland Sea Water can be added to taste, if needed

Comments

 

3 years ago
"Even Better" Raw Onion Bread

From Gone Raw.

Ingredients: 

1 Medium Zuchinni Shredded
1 Large Carrot Shredded or 2 Medium
2 Large Onions Sliced in a FP or Slicer
¼ cup Olive Oil
1 tablespoon Braggs
½ cup Water
1 cup Ground Flaxseed
1 cup Ground Sunflower or Pumpkin Seeds

Preparation: 

Mix Onions Zuchinni and Carrots. Then add water, Braggs and Olive Oil. Then add in Ground seeds. Miz well and spread onto teflex sheet and dehydrate at 100 degrees for 12hours. At 12hours, flip the bread onto a regular dehydrator tray and continue o dehydrate for 12 hours. At this point check to see if the bread is dry on the outside, othrerwise continue for a couple more hours. Slice bread and enjoy with fresh tomatoes!!

And some notes from the comments:

  • I made this twice in the last week. Once adding extra grated squash, celery, rosemary, sage and thyme, using soaked, ground and whole pumpkin seed, trying to get the stuffing effect, it worked. The next time, the basic recipe with ground sunflower seeds. I still soaked the seeds first, but both times I added the liquids/oil to the ground flax meal, and let it sit to absorb it all, then the finely ground seeds, the grated veggies, and onion very last. The batter was nice to work with and I used parchment paper; the bread came out very wrap like the first time, because I made some round ones, and just did squares the second batch. I think alot of people don’t really grind the flax into a meal, and I know it is important to make a nicer flexible texture. Most of my family, who are not eating raw really liked it. I will probably use this as a basic recipe and try dried fruit instead of onoin.

  • I have to say AGAIN how much I love this bread! I made it with apple instead of zucchini and replaced the Braggs with a scant 1/2 t salt. Dehydrate on two trays for about 18 hours for a nice, soft bread that works beautifully for sandwiches. Oh yeah, I also do my sweet onions in the food processor almost to a pulp. Than I do the carrot followed by the apple. Doing them separately helps me get them all finely grated. I put the nuts and sunflower/pumpkin seed combo together in my K-Tec to grind, so making this bread is a snap. Spreading it on the dehydrator trays takes the most time. I peel off the Teflex sheet after about 12 hours. This is the best bread ever… flavorful, chewy and soft!! It has taken me 2 years (non-continuous) of raw to find a bread I love.

(Source: goneraw.com)

Comments

 

More onion bread variations

From the comments on the Gone Raw onion bread recipe.

THE famous Onion bread

2 1/2 lbs sweet onions, peeled
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu

Put onions in food processor with ‘s’ blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4” thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.

*If you don’t have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.

Carmella’s note: I’ve been replacing the oil with a mixture of (roughly) 1/4 avocado, 2 tbs olive oil and water whipped up in the FP to obtain 1/2 cup and it works fabulously! I also cut down on the Nama Shoyu quite a bit.

This recipe is extremely flexible. You can transform it into a more cracker-like version by omitting the oil and using various seeds. Here’s Mel’s version also posted on RFT:

1 cup ground flax
1/3 cup whole flax
1/2 cup ground sesame
1/3 cup whole sesame
1/2 cup pumpkin seeds
2 lbs. onions (I’ll try putting only 1 onion next time as I find that the onion flavor seems somewhat stronger than with the original version for some reason!)

No oil, no salt.

Both versions are delish! I agree completely! This recipe is addictive! It has become a staple in our house.

(Source: goneraw.com)

Comments

 

3 years ago
Raw Onion Bread

Onion bread seems to be one of those basic recipes with many variations. Note, a lot of the comments recommend reducing the nama shoyu by half or more, and a lot recommend cutting down the onion.

From Gone Raw. Lots of notes from the comments attached - click through for those.

Based on a recipe by Matt Amsden in RAWVolution. I’ve made a few changes: the paste to onion ratio has been boosted for a thicker consistency and the Nama Shoyu percentage is down for taste.

Ingredients: 

3 yellow onions, large
1 cup flax seeds (golden, brown or a combo), ground
1 cup raw sunflower seeds, ground in a food processor
½ cup Braggs Liquid Aminos or Nama Shoyu
¼ cup cold pressed olive oil

Preparation: 
  1. Peel and half the onions. Slice in a food processor (with slicing disc).
  2. Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
  3. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets).
  4. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours.
  5. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically). Usually makes 18 pieces.

And click through for notes from the comments:

Read More

(Source: goneraw.com)

Comments

 

Raw Carrot Onion Bread

The food processor isn’t necessary, if you have a good knife or a mandoline. And maybe a scuba mask to help keep the onion tears at bay…

Recipe by Purely Raw. Comments from the recipe thread on Gone Raw.

Carrot Onion Bread

Light, Crispy Edges and Buttery, yet Chewy and Strong. This one’s got it all! The same recipe that was our Best seller on PurelyRaw.com - Our top selling item during our UK delivery days.

Carrots - 1 & 3/4 pounds
Onions - 1 & 3/4 pounds
Flax Seed - 3/4 cup
Olive Oil - 1/3 cup
Salt - 1/2 Tablespoon

Soak Flax seeds in a pint glass of water for 30 minutes before using.

While they’re soaking continue recipe by processing the Onions (quartered) in your Food Processor (FP) with the finest (smallest) slicing blade. (not the chopping/normal ‘S’ blade). Should make long thin strips/slices of onions. (Julienne) Set aside in large bowl.

Change your FP blade to the finest grating blade you have and process the Carrots. Add to the bowl with the sliced Onions.

If soak time has passed. Put soaked Flax Seeds and the soak Water into your Blender. Refill the pint glass with water and add to blender. Blend for just a bit, it will become a thick cream with many whole flax seeds and bits of all sizes.

Pour Flax cream blend into bowl with Onions and Carrots. Add the Olive Oil and the Salt. Stir very well with large spoon. Allow to sit for 5 to 10 minutes. While waiting cover 3 Excalibur dehydrator trays with cling film or use teflex sheets.

Divide your mixture evenly between the 3 trays and spread out evenly on each just less than a ½ inch thick. Place into Dehydrator and run until dried well on top. Flip onto normal uncovered trays and continue to dehydrate until almost crispy.

Carrot Onion Bread - Here is a link to the recipe on the GoneRaw forum complete with user comments.

And some comments:

  • Once it is dried it will keep for weeks in a paper bag on the counter top. It could also be refrigerated or frozen I guess. I always eat my batch in a few days.
  • Make sure you weigh your onions after you clean and quarter them. The ratios of everything here is so crucial since there are only 5 ingredients.

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