Ah, today the weather is so nice. It makes my little inner hippie heart want to throw on a yellow dress and dance in the daffodils. But alas, I was stuck inside writing a paper. : P Anyways, a couple of weeks ago I held my first raw food potluck. Lovely people and lovely food. I promised to put up some pictures of the delicious food, along with some recipes. First, I made lasagna, which I’ve already posted the recipe for. This time though, I did the cheese a little bit different, so here it is:
1 ¾ cup cashews, soaked at least 2 hours
1 tablespoon of lemon juice
2 tablespoons nutritional yeast
1 pinch celtic sea salt
1 clove of garlic, crushed
1 small handful fresh or dried parsely
1 small handful fresh or dried oregano
FOR ZUCCHINI STRIPS
2 long and thick zucchini , peeled, and sliced into thin, wide strips with a peeler or mandoline
1 tablespoon extra virgin olive oil
1 dash celtic salt
FOR THE MUSHROOMS
any olive oil left from the zucchini mix, and more if needed
1 cup portabella mushroom caps, sliced into thin, wide and long slices
2 big tomato, sliced into thin, wide slices
1 cup spinach, coated very lightly in any of the extra marinade from the mushrooms and chopped
1. To make the cashew cheez:
-Process the soaked cashews, lemon juice, lemon zest, nutritional yeast, celtic sea salt, onion, and herbs. The measurements are just approximate, so taste as you go, it should taste yummy like ravioli cheese. It should have a ricotta-cheesey texture, so add more lemon juice or water if needed.
2. To make the zucchini layers, coat the thin and wide zucchini strips with the olive oil and salt so they are coated but NOT dripping. Set aside, and reserve any extra olive oil and salt mix you have left for the mushrooms.
3. To make the mushrooms, coat the thinly sliced portabella caps in the EVOO and nama shoyu mixture, again so they are coated but NOT dripping.
4. Coat the baby spinach VERY lightly in any of the leftover marinade from the mushrooms.
5.TIME TO ASSEMBLE!! Arrange the layers like so: zucchini (slightly overlapping), cheez, tomato slices, mushrooms, spinach, and repeat. do this so its as tall as you like, and coat the top layer of zucchini with some more cheez and tomato.
6. Dehydrate at 130 degrees for an hour (this will not destroy enzymes because of the moisture content of the food at this stage), and then at 110-115 for another half hour to an hoour or so.
I also made Carrot Onion Bread that I got from http://goneraw.com/recipe/carrot-onion-bread
1½ pound Carrots, whole
1½ pound Onions (Spanish, Brown), weight after prep.
¾ cup Flax Seed, soak as directed below
.33 cup Olive Oil (cold pressed, unfiltered)
½ tablespoon Salt
Soak Flax seeds in a pint glass filed with water for 30 minutes before using.
While they’re soaking, process 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 very, very 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 that water to blender also. Blend for just a bit, it will become a thick gel/cream with a few 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 one, just less than a half inch thick. Place into Dehydrator and run until dried well on top. Flip onto normal uncovered trays and continue to dehydrate until almost crispy. It’s best to cut it about two hours after you flip it before it gets too crispy.
As an option, try stopping one tray before it dries all the way and leave those squares more flexible.
These cookies are just…yuuum. Decadent? Yes. Rich? Yes. A little on the heavy side? Yes. Overindulgent? Yes. Time consuming? Yes. Worth it? Yes! So I looked over a couple of different raw “samoa” recipes and kind of combined them. Here’s what happened:
For the cookie:
1 cup of almonds or cashews ground into a meal ( I used a coffee grinder, if you use cashews the cookie will turn out much softer, but will still be delicious)
1 cup of raisins or date, soaked
1 cup of shredded coconut, ground into a meal (I used a coffee grinder)
2 tablespoons raw agave nectar, maple syrup, or honey
1 teaspoon natural vanilla extract (optional)
The topping, Part I : (I got this “raw condensed milk” recipe from http://www.loveveggiesandyoga.com/ I love that blog!)
Raw Condensed Milk:
- 3 tablespoons golden flaxseed
- 6 tablespoons water
- 1 cup agave nectar
- ¼ teaspoon sea salt
- 1 cup dried shredded coconut, ground into powder, (I use my coffee grinder)
- 1 tablespoon vanilla extract (or use vanilla seeds)
The Topping, Part II:
1 or 2 cups dried shredded coconut
Chocolate Topping(and bottom):
1/4 cup coconut oil
1/4 cup raw cacao powder
2-4 tablespoons agave nectar, depending on the sweetness you want
So you’ll want to start with the cookie first, because it takes the longest.
The Cookie Directions:
Combine almond meal and coconut in a food processor. Add maple syrup, dates, vanilla and sea salt, and process until it forms a ball of dough.
Flatten the dough into a sheet and cut out cookie-sized circles. To maintain authenticity, you can also cut a smaller circle out of the middle to make its familiar donut-like shape (donuts? Yum! I have such a sweet-tooth. Now, I’m getting off topic). OR you can take small pieces of doll, roll into a “snake” and the join the two ends together to form a circle. Flatten gently.
“Bake” the cookies in the dehydrator, flipping once, until crisp (I left mine in there for almost 24 hours).
The “Raw Condensed Milk” Directions:
Soak the flaxseed in the water overnight.
Blend at high speed in the blender until the mixture is ‘fluffy’ and frothy. Very, very slowly add the agave nectar. Add the sea salt, coconut, and vanilla and continue to blend until mixture is very smooth and creamy looking.
Pour mixture into a shallow dish and place in the dehydrator.
Dehydrate at 115 degrees for at least three hours, or until desired consistency is reached.