Matt Amsden's Sunflower Cheez

3 Cups sunflowers seeds
3 - 5 cloves garlic
juice of 1/2 half a lemon
1/4 c Nama Shoyu
3/4 c water
whiz

Dehydrated Eggplant

Soak thinly sliced eggplant in Nama Shoyu for 2 hours
then dehydrate until they are plyable but still bendable by dry
Top with
Calamata olives
Sauce
Avacado
Tahini
Lime juice
Garlic
and top with 1/2 of a cherry tomatoe

Cauliflower Pate'

6 cups cauliflower cut up
1 c macadamia or pine nuts (Gale used Pine nuts) these were soaked 8 hrs
1/4 c fresh lemon juice
1/4 water
3/4 T salt
1/2 T fresh garlic
1 T fresh onion chopped
sprinkled with cumin powder
adapted from p 360 TThe live food Factor by Susuan Schenck

Cafe Gratitude -- I Am Hopeful Pad THai

source Cafe Gratitude
Sauce
1 c coconut milk
(Loretta made milk by whizing 1 c water and 1 c shreaded dried coconut and the
running it though a milk bag and removing the pulp)
1/2 c almond butter
1 t. minced jalapeno (can be omitted and replaced with 1/2 t cayenne
1 T ginger minced
2 T Nama Shoyu
1 T red miso
1 t. minced garlic
2 T lemon juice
2 t. chopped dates
whiz

Pour over Vegetables Noodle base
2 c dnikin
1 C red cabbage
1/2 to 1 c kale
1 c zucchini thinly sliced by using a potatoe peeler or a spiralizer
1/2 c carrots
1 scallion chopped
1/2 c cherry tomtoe halves
2 T basil leaves fresh
2 T chopped cilantro

Garnish with almonds and sprouts

Stuffed Peppers

Filling
1 c soaked sunflowers seeds
1/2 pint cherry tomtoes
1 stick celery
1/2 tsp each of cayenne powder, paprika, and basil, organo and garlic
1/2 small onion chopped
2 Tablespoons lemon juice
1 tablespoon olive oil
salt to taste
Process in the food processor until thick and smooth
spoon into 1/2 of small peppers

Cream of Spinach soup

Ingredients
2 cup fresh spinach
1cup cucumber juice
1/2 c cashews
2 tablespoons lemon juice
dash fo sea salt
dash of nutmeg
Put everything in a high speed blender and blend till thick and smooth serve warm or at room
temperature

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:
Pizza:
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.