Another one from Elaina Love via the Raw Divas.
Makes 3 cups
Inspired by Matt Samuelson
- 7 stalks celery, very thinly sliced on mandoline
- 1 ½ radishes, halved and very thinly sliced
- ½ granny smith apple, julienned very thinly
- ¼ small red onion, minced
- ¼ tsp dried sage
- ½ tsp minced rosemary
- ¼ tsp Himalayan salt
- 2 tsp lemon juice
- 1 ½ Tbs olive oil
- pinch of kelp powder
Mix everything together and taste for salt and lemon flavors. Store in a glass container for 1 week.
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!”
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!
Juliano’s Cheezey Kelp Noodles
From Sweetly Raw.
Alex had this alfredo kelp noodle dish and it was insaaaanely good! Definitely dehydrated to warm perfection.
Cheezey Kelp Noodle Recipe
Thanks to my friend Jozzie who is the master finder of raw recipes - she found this on Juliano’s site as the recipe of the month!
2 packages Sea Tangle Kelp Noodles
1⁄2 c nut cheeze (see below)
1⁄8 c olive oil
1 tsp fresh rosemary, minced
1⁄4 tsp Celtic sea salt
1 TBS fresh-squeezed lemon juice
2 tsp Bragg Aminos
3 TBS Nutritional Yeast
1/2 tsp black pepper
Mix everything in mixing bowl and place in the dehydrator for 1 hour
2 c cashews
1 tsp de-stemmed finely minced fresh rosemary
3 TBS fresh-squeezed lemon juice
1 tsp Celtic sea salt
1 1⁄2 c Water
Blend into a thick cream add more water if needed
Raw Herb Essene Bread
Also from the Daily Raw Cafe.
Herb Essene Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.
1 cup almond flour
2 tablespoon olive oil
2 tablespoon Herb Blend*
1 teaspoon sea salt
1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough.
2 Place dough in a large bowl and add almond flour, olive oil, herb blend and sea salt. Combine well.
3 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.
4 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.
* Herb Blend
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon caraway seed
Combine seasonings in a coffee grinder and grind until fine.
Raw Burger Buns
From Raw Food Support
Alissa Cohen’s Burger Buns
2 cups sprouted buckwheat
3/4 cup soaked whole flax seeds
3/4 cup carots
1/2 cup olive oil
1 tsp curry
1 tsp fresh rosemary (or 1/2 tsp dried)
1 tsp fresh thyme (or 1/2 tsp dried)
1 clove garlic
1 tsp sea salt
sesame seeds (optional)
1. Grind the carrots in a food processor until they are diced.
2. Add in other ingredients and blend well until dough-like.
3. Form into buns and place on mesh screens on dehydrator screens. Sprinkle with sesame seeds if desired. Dehydrate at 105 degrees for 24 hours. These should be firm but not hard.
Sweet Tangy Southern Raw-B-Q Sauce
For all that the preparation of the tomatoes is critical to get the right result, it’s late November. Any tomatoes available now are probably expensive and not very flavorful. Rather than letting the perfect be the enemy of the good, I’m planning to use my thoroughly-dried-for-storage tomatoes and rehydrate them first. Perfectionism equals no barbecue sauce; satisficing equals barbecue sauce. Good enough for me.
By the Purely Raw folks, posted at Gone Raw.
A true southern treat. Thick, Sweet and Tangy BBQ Sauce. Combine with my “Grilled Steak” recipe for a authentic BBQ Beef experience that will fool a truck driver from Georgia. Great on top of NutLoaf also.Ingredients:
2 cup Half Dried Tomato halves., Cut in half laying on side and dehydrate halfway.Preparation:
8 clove Dates. Large whole fresh., Not cloves of course. Use 8 whole Dates. Remove stone or pit.
½ cup Red Onion, Quartered.
1 tablespoon Olive Oil, Cold Pressed, Unfiltered
1 tablespoon Lemon Juice, less than the juice from 1/2 of a lemon.
½ tablespoon Rosemary, Dried
½ tablespoon Thyme, Dried
1 teaspoon Ground Coriander, Powder
1 teaspoon Paprika, Dried
½ teaspoon Cayenne Pepper Powder, Dried
The tomato preparation is everything for this to be perfect. Lay a ripe tomato on it’s side and cut in half. You will have half a top and half a bottom from each tomato. I fill a whole tray in my Excalibur Dehydrator with the halves open face up. I run them until they are half done or maybe a litle more. Not dry at all! This makes about 2 cups.
Throw everything into the food processor and run until all chunks are completely gone. Be patient! It’s worth it.
You can add Garlic or more Cayenne if you like also.
Raw Vegan Holiday Mushroom Loaf
Thanksgiving is next week (yikes!) and I have a hunch I need to be a bit more organized this year than in the past — can’t just toss a Field Roast in the oven and throw together a roux-based mushroom gravy to go with the butter-laden mashed potatoes, y’know? (Although one of my family’s traditional recipes is actually 100% raw vegan and really good. I’ll pull that out of the recipe file and post it.)
This mushroom loaf from Addicted to Veggies sounds tasty.
If you’re looking for a non-tofu veggie substitute for your Holiday “meat” then I beg you to try this! The great thing about this recipe is that it can totally be done without any fancy kitchen tools - all you need is a little patience, a good sharp knife, and a hungry tummy (and maybe a couple more things noted in the recipe).
Raw Vegan Holiday Mushroom Loaf
Step 2. Seasoning your Mac nuts:
1/2 tsp dried Thyme
1/4 tsp dried/ground Rosemary
1/2 tsp dried Dillweed
1 tsp Onion powder
1/2 tsp Lemon Pepper
1 tsp dried Parsley
Sea Salt to taste
Add the above ingredients to your ground/smashed Macadamia nuts - proceed to grind/smash again. Remove the contents of your Whitlock baggy, placing them in a mixing bowl and setting them aside.
Step 3. Mushrooms!
2 dozen (24) Crimini Mushrooms - minced very very well (you can either do this by hand, or in a food processor). If you are doing this by hand then you can mince and mash with the flat side of your chopping knife to get a very thorough and fine mince.
2 or 3 Green Onions (scallions) minced very well
Add your Mushrooms and Onions to the bowl containing your seasoned Macadamia nuts. Mix/Mash well )to do this you can use a hand masher or you can pulse with your food processor).
To your mixing bowl add:
1 Tbsp White Mustard //or// 1 tsp Lemon Juice
1 tsp Minced Garlic //or// Garlic Granules (optional)
1 Tbsp Nutritional Yeast
1/4 c Water (for a Smokey flavor use Lapsag Souchong Tea Water)-
Mash/Pulse-You should now have your Mushroom Loaf mixture, and it should look like this:
Okay - not that exciting…yet…-
Step 4. Final Step! Making your Mushroom Loaf //or// Burgers!
I fist shaped these into little Burgers (using a Biscuit cutter), at about 1/2” thick.
Dehydrating Method: Dehydrate Burgers 5 to 6 hours, flipping half way though.
Oven Method: Set Oven at Lowest heat, leaving the Oven Door cracked open Place the Burgers on Parchment paper, place Parchment paper onto a Cookie/Cooling rack, and place cooling rack on a pan. Heat Burgers in oven (keeping door cracked open) for 1 to 2 hours.
To make a Mushroom Loaf:
Form into Patties, and flatten them very thin (1/4” or thinner)
Proceed to Dehydrate or Heat in Oven as noted above. When Patties are finished heating remove from Dehydrator/Oven and simply Form into a Loaf.
Raw Butternut Dumplings with Sage “Butter”
This recipe appeared in my RSS reader yesterday most serendipitously. I had been thinking about a pasta dish that used to be one of my favorites, but which now doesn’t seem so appealing what with it being cooked and having white-flour pasta and dairy and suchlike. This is going onto my “to try, and soon” list.
From Addicted to Veggies (who has a number of excellent-sounding Thanksgiving recipes up, worth checking out).
Butternut Dumplings with Sage “Butter”
This recipe yields roughly 3 dozen small dumplings: 1” length by 3/4” width and 1/2” thick. It’s not a lot if you’re planning on serving it to more than 3 people as a side dish. I would recommend doubling or tripling this recipe if you’re planning on entertaining a group of people.
Step 1.Making your Dumpling
1/2 c packed Butternut Squash - shredded
1 c Macadamia nuts
1 tsp Nutritional yeast
1/2 tsp dried Thyme
1/2 tsp dried Rosemary
1/2 tsp Onion powder
1 tsp Lemon juice
1/2 tsp Pepper
1/2 tsp Sea Salt - or to taste
1/4 c Water
Combine all of the above ingredients into Food Processor and puree for 5 minutes, stopping to scrape down the sides of processor as needed. Transfer your mixture to a mixing bowl - it should look like this:-
Step 2. Assembling and Warming
Each Dumpling should be roughly 1 tsp of the Dumpling mixture. You can do this with a spoon, or with your hands (be prepared to get a little messy if you use your hands). Shape/roll your dumplings into 1” x 3/4” and 1/2” thickness. Transfer those cute little buggers to either your dehydrator or conventional oven and see below for appropriate warming/heating directions:
Raw Dumplings in Conventional Oven: Set your Oven to its very lowest heat, leaving the door closed until your Dumplings have been Assembled —- Place your Dumplings onto a piece of parchment paper, place parchment paper onto a cooling rack, and place cooling rack onto a cooking sheet. Place your Dumplings into your warm oven- leaving the door cracked open - for up to 2 to 3 hours, checking to make sure they aren’t getting to dry (they will get too dry and become crumbly if left in the oven too long. Remove dumplings when firm, but still tender in the center.-
Raw Dumplings in a Dehydrator: Warm dumplings in dehydrator for 3 to 4 hours, checking after 2 hours and flipping them over. Remove dumplings when firm, but still tender in the center.
Make this in your blender or food processor and let it sit for at least an hour so the sage can infuse it’s flavor into the oil.
1/2 c Walnut Oil //or// Canola oil
1 Tbsp + 1 tsp Lemon Juice
1 tsp dried rubbed Sage
1/2 tsp Nutritional yeast
1/2 tsp Date Sweetener //or// Coconut Nectar
1/4 tsp Sea Salt
Serving Sage “Butter” with Butternut Dumplings:
If you’re planning on making this dish as a part of a holiday meal then I recommend serving the Dumplings dry in a dish, with the Sage “Butter” next to it in a separate dish (with a spoon) so your guests can drizzle the “Butter” on top of their dumplings. Otherwise, if you let your dumplings sit in the “Butter” then they can become soggy and totally unappealing in texture (but still tasty though).
Based on Random Daze theme by Polaraul