Chocolate Mousse Torte

Chocolate Mousse Torte
brought by Doris

Crust:
1 C shredded dry coconut
1 C macadamia nuts or soaked & dehydrated nuts such as almonds, hazelnuts, etc.
1/8 – 1/4 C packed pitted dates
0.5 t Himalayan salt

dash or cayenne pepper
Optional: for extra rich crust, add 1 t cocoa butter or coconut oil

Filling:
2 large avocados, peeled and chopped
1 T vanilla extract
0.25 t Himalayan salt crystals
0.5 C organic raw cocoa powder or 0.75 C carob powder
0.5 C agave nectar

Layering:
4 bananas, thinly sliced

Press crust into pan. Add half the filling, then the bananas, then the rest of the filling. Decorate
with flowers made from sliced strawberries.

Cauliflower Miso Mash

Ani’s Cauliflower Miso Mash (from Ani Phyo’s Ani’s Raw Food Kitchen)
brought by Gail

1 clove garlic
1 head cauliflower, chopped
2 T white miso or raw tahini
0.5 C extra virgin olive oil
juice of one lemon
1.5 t psyllium powder
1 t poultry seasoning

Blend everything together until smooth.

Serve with miso gravy:
0.25 C miso
1 T apple cider vinegar
1 clove garlic
0.5 orange, peeled and seeded
1/3 C olive oil
2 T pitted dates

Blend until smooth

Collar Rolls

CollardRolls with Almond Ginger Filling
brought by Kim

collard leaves
soaked almonds
almond flour
cucumber
ginger
garlic
celtic salt

Grind up the almonds and mix with the spices. roll up with cucumber sticks in the collard leaves.

Cheesey Wraps

Cheesy wraps (modification of Russell James’ samosa wraps)
brought by Bob and Loretta

5c peeled zucchini
3T olive oil
1 T Lemon juice
Red bell pepper
Cashews or tahini (optional)
1t salt
1/4c flax meal

• Blend all ingredients in a high-speed blender until smooth.
• Add flax meal and blend again until smooth.
• Pour mixture onto a non-stick dehydrator sheet and spread evenly into a square.
• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.
• Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides
are dry to the touch but still pliable.

Cut the wraps in two. Spread some onion dip on one side, then add sliced avocado, carrot, celery,

Nacho Kale Chips

Nacho kale chips (from my niece Jessica)
brought by Loretta

bunch of kale
2 fresh tomatoes,
1/2 cup sundried tomatoes soaked, save the soak water,
2 Tablespoons tahini,
1 Tbs tamari/nama shoyu,
1 Tbs lemon juice,
1 Tbs honey or agave
1/3 red bell pepper,
1 Tbs dry basil,
1 Tbs dry oregano,
1/4 teasp cayenne pepper,
1/2 teasp sea salt,
1 small clove garlic,
some pepper.

Add enough water to make a thick sauce in the blender (maybe1/2 or 1 cup, use the soak water
and the smallest amount you can and still get the ingredients to turn). Dehydrate until crisp.

Onion dip

Onion Dip (from Rawdawg Rory)
brought by Loretta

1 C sunflower seeds, soaked for 2 hours
2 T onion powder
0.5 t garlic powder
0.5-1 t sea salt
Pinch black pepper
0.5 C ice-cold water

Hearty Tomato Soup

Hearty Tomato Soup
brought by Eric

1 pint cherry tomatoes
0.5 C soaked sundried tomatoes
1 T agave nectar
1 C water
2 T olive oil
1-2 cloves garlic
0.5 tsp each of dried basil, oregano, and thyme
2 T lemon juice
sea salt to taste
dash of nutmeg

Blend everything in a high speed blender until thick and smooth. Serve at room temperature.