Sunday, February 28, 2010

Flying Egglplant Pizzas

(from The Raw Food Primer, by Chef Suzanne AlexFerrara
Make the marinara sauce ahead of time:
Marinara Sauce:
1 cup dried tomatoes
1 cup water (for soaking tomatoes)
1 cup chopped fresh tomatoes
½ cup chopped carrot
3 Tblsp olive oil
2 Tblsp minced fresh oregano
1 tsp fresh rosemary
½ tsp fresh thyme
1 to 2 cloves garlic
Soak dried tomatoes in 1 cup water until soft, about 30 minutes, and add them with the soak water, to a blender. Add all other ingredients and blend until smooth. I didn’t have fresh herbs, so used a dried Italian seasoning blend. Makes 2 cups.
Start the pizza assembly about 5 hours before the meal:
1 eggplant
1 large portobella mushroom (or several crimini)
½ tsp onion powder
2 Tblsp. olive oil
1 Tblsp. nama shoyu (soy sauce)
1 Tblsp. water
½ tsp. dried thyme
Pizza topping:
sun-dried olives, cut in halves and pitted (Greek olives can be used)
¼ cup white onion slivers
minced fresh oregano (or some dried oregano)
sea salt
onion powder
¼ cup red bell pepper slivers
Peel eggplant and slice into thin rounds. Sprinkle with sea salt and dehydrate at 110 F for 30 minutes. Mince or slice the mushroom and combine the pieces with the onion slivers. Marinate in a bowl with the onion powder, olive oil, nama shoyu, water, and thyme.
Spoon marinara sauce over each eggplant slice, then top with olives, onion, mushrooms, and oregano. Dust with sea salt and onion powder. Accent with thin bell pepper strips. Dehydrate for 3-4 hours, they can be left in a sunny window, but they are better dehydrated.
Serves 4 as a meal entrée or 8-12 as an appetizer.

Wednesday, February 24, 2010

Chocolate Chews

1/2 c coconut oil
1/4 c cocoa butter
1/3 c agave
1 t vanilla
1/2 c cocoa powder
1/4 c dried gojo dired berries not soaked
1/2 c walnuts
1 c. coconut shreaded
freeze for 5 min.

Corn Wrap

2 cups corn fresh or frozen
1 cup hemp seed
1 c almonds soaked overnight and rinced well
1 clove garlic
1/2 t. tumeric
enough water to cover in the vita -mix
whiz starting at slow and moving up to high
Pour into mixing bowl
stir in 1 cup golden ground flax seeds as a thickener
Set aside for 10 min - this will allow it to thicken up
This makes 1 1/2 trays full trays in the dehydrator
Try them in taco size round shapes dry 3/4 hour then flip and dry 2 more hours at 115 degrees Enchilada Sauce

1 c sundried tomato with just enought boiling water to cover it
1/2 t cocoa
1/2 t garlic
2 T olive oil - this will help hold the whole thing together
Whiz to a salad dressing like consistancy

Elain Love's Taco Filling

From your juicer collect
1 c carrot pulp
3/4 c beet pulp
1 c celery root pulp
mix in a big bowl and set aside.

1 c. sun dried tomatoes soaked for 2 hours in just enough water to cover them
1 T. pre-packaged chili seasoning mix
1 teaspoon cumin
1 T. onion powder
1 t. garlic powder
1 t. salt you may add more to taste
1 t. Dark Miso
1/3 c. olive oil (dont change this ingredient out for another oil)
1/4 c. water
whiz on slow and move up to high
you may add more water the finished product needs to be thick like a pancake batter
Remove the above sauce from the blender and put into a big bowl
Stir in by hand
1 c finely minced purple onion
can be saved 4-5 days
or you can make it into a cracker by adding
1 cup ground flax seeds and dehydrating

Sour Cream

1/2 c coconut meat set aside the milk for a smoothie another time
1 c hemp seed ground
4 T lemon juice
1 T apple cider vinegar
pinch of salt
1 T white miso
add water to just cover in your vita-mix
whiz start on slow and progress to high
This will be runner right at first but by the second day it is very creamy
so the longer it sits the thicker it gets
keeps 2 weeks in the frig.

Gails Best Ever Apple Pie

1 c almonds
1 c. walnuts
1c. pecans
1/2 t celtic salt
1 t. vanilla
3/4 to 1 cup dates and soaked for 20 minutes
1. Place almonds in food processor with the S blade in place Grind into a flour
2. Add celtic salt and vanilla. Pulse to combine.
3. Add pecans, walnut and dates. Process till well mixed
4. Top with pie filling
6- 8 apples
4-6 Medjool dates, soaked 20 min and rained
1/2 t. celtic salt
1 t. ground cinnamon
1 t. vanilla
1/2 c raisins soaked in water to cover
2 t. golden flax seed, ground fine
Peel and core the apple. Place 1/3 of the apple and salt and dates cinnamon and vanilla into the food processor and process until the consistency of applesauce. Put into a bowl.
Process remaining apples into small to medium sized pices. Add to the applesauce with the raisins, ground flax and stir well. Let sit 15 minutes. Place into pie crust.
Dont try to add the flax with the processor do it by had - otherwise you will get a big glob
of unmixed flax.
This recipe comes from the book "Sprout Raw Food by Jackie Graff"

Nacho Macadamia Nut Cheese

2 cups macadamia nuts
Juice of 2 lemons or 4 T
1 T Nama Shoyu or Bragg Liquid Aminos
1 Tablespoon turmeric
1 t cayenne pepper
3/4 c water
this tastes even better the 2 or 3 day