I’ve been a bit intimidated by making raw vegan crackers but this was easier than I thought. I used already ground up flax seeds as the base and flavored them with beautiful heirloom tomatoes from Fully Belly farms and some Trader Joe’s sundried tomatoes infused in olive oil. I tend to like things crunchy so I dehydrated them for 12 hours until they became cracker-like (still somewhat on the softer/chewier side), though if you would like it to have more bread-like texture, you can pull them from the dehydrator after 8 hours. These are best topped with something like avocado or pesto which balances the crackers nicely.
1. 1 cup of ground flax seeds
2. Optional: 1/4 cup of other seeds of your choice – I used hemp (you can use sesame, pumpkin, sunflower, etc.)
3. 1 small heirloom tomato, chopped
4. 1/4 cup sundried tomatoes packed in oil
5. a few basil sprigs
6. 1 garlic clove chopped
7. 1 tbsp olive oil
8. Sea salt – as much as you like
1. Line dehydrator trays with parchment paper
2. Place all ingredients in food processor and process until it turns into a doughy consistency
3. Evenly spread the dough on parchment (spatula helps!)
4. Dehydrate at 110 degrees for 4 hours. Remove from tray and cut into sizes you like. Remove parchment paper, flip over and dehydrate 4-8 more hours until you get the consistency you like.
Serving suggestions: Top with pesto and sundried tomatoes, hummus or avocado 🙂
Today I was feeling in the mood to make something extra colorful. Beets never disappoint in the color department so I took my beloved spiralizer (best new kitchen tool of 2014) and made curly beets and apples, chopped up some carrots, and threw some dried sour cherries and freshly crushed walnuts on top. Then I mixed together a quick dressing with olive oil, Meyer lemon, coconut sugar, salt and pepper.
1. 1-2 medium beets
2. 1 apple (I used granny smith but you can use whatever varietals you have)
3. 1 carrot or a few baby carrots, chopped
4. handful of walnuts
5. handful of raisins or dried cherries
1. 2 tbsp olive oil
2. 1/4 Meyer lemon (or regular works too)
3. 1 tsp coconut sugar or honey
4. salt + pepper to taste
1. Peel beet and apple
2. Place beet and apple through spiralizer to create thin spirals. Place in bowl.
3. Top with chopped carrots, walnuts and raisins or dried cherries.
4. Mix together dressing and drizzle on top of salad.
Note: This recipe was inspired by, though significantly adapted from, “Raw Beet Slaw” recipe in Roots cookbook (a really beautiful cookbook for those who want to explore cooking with root veggies).
My dear friend Lisa was kind enough to gift me my very first food processor, which has been great for making faux cheese crumbles (from nuts) and lots of different sauces and dips. Today I made a quick zucchini pasta with spicy tomato sauce and salad with tahini turmeric dressing:
I’ve been drinking a lot of young thai coconuts lately and playing around with different recipes where I can use all the luscious raw coconut meat. These creamy, decadent raw vegan treats are a great protein packed sweet indulgence.
I’ve been reading about the health benefits of tumeric (see here) and decided to make an extra healthy batch of kale chips infused with all the medicinal properties of tumeric.
1. Curly kale- 1 bunch
2. Olive Oil (garlic or regular)- 2 tbsp
3. Tahini (roasted or raw – I buy 365 brand from Whole Foods) 2-3 tbsp
4.1 tsp. Braggs amino acid OR sea salt
5. 1 tbsp tumeric
6. 1/2 tbsp sweetner of your choice e.g. honey, agave, maple, date/coconut sugar
7. 1/2 cup nutritional yeast
8. Optional toppings for added crunchy texture: 1 tbps sunflower seeds and or chia seeds
1. Wash + cut kale into chip-sized pieces and place in large bowl.
2. In a small bowl, mix together ingredients 2-6 above. Whisk it until fully blended in with other ingredients
3. Pour wet mixture onto kale and massage into kale pieces.
4. Sprinkle 1/2 cup of nutritional yeast on top and massage into kale.
5. Dehydrate on 160 for 4 hours, or lower heat setting for longer if you observe raw food heat levels. Note if you don’t have a dehydrator and are thinking about getting one, do it!!!! It’s only ~$60 and if you are buying $6 kale chips regularly, this pays off quickly. Mine is this model and I love it: Nesco dehydrator
Prep time: 10 min