Tuesday, 19 February 2008

Awesome, Rawsome Dinner!


From Gabriel Cousens' Rainbow Green Live Food Cuisine
Need a dehydrator, a blender, and a food processor

Sun Raw Samosas
p. 200

2 c red cabbage
1 1/2 c water
3 tbsp curry
2 tbsp cayenne
1 1/2 c pine nuts, unsoaked
3/4 c olive oil
2 cloves garlic, minced
2 tbsp ginger, minced
1 tbsp lemon juice
3 tbsp celtic salt
1 1/2 c peas fresh or frozen thawed
1 1/2 c sweet potatoes, chopped
1/2 c golden flax seed, ground


In a blender, process cabbage, water, curry, and cayenne until smooth.

Place in a food processor with 'S' blade and blend 2 tbspn celtic salt, pine nuts, olive oil, garlic, giner, and lemon juice until smooth.

Transfer to mixing bowl and add peas, sweet potatoes and remaining celtic salt and mix well.

Place a heaping tablespoon of the mixture into hands and form into a ball. Roll in ground flax and place on a dehydrator tray with a Teflex sheet. Form into a triangle and dehydrate at 145 degrees for 2-3 hours.

Remove from Teflex sheets and continue dehydrating for 2 hours at 115 degrees F. Serve warm with Mysore Mint Chutney.




Mint Chutney
p. 276

1/2 c raisins, soaked
1/2 c water
1 apple
2 tbsp fresh mint, minced
1 teaspoon fresh ginger, minced
3 black peppercorns
1 teaspoon garam masala
1/2 teaspoon cardamom

Process all ingredients in a blender until smooth.



Tabouleh
p. 247

2 c cucumbers, chopped
1 c tomato, seeded and diced
1 c parsley, finely chopped
2 1/2 tbsp oilve oil
2 tbsp lemon jucie
1 tbsp fresh oregano, minced
1 tbsp garlic, minced
1 teaspoon celtic salt
1/2 teaspoon cayenne
1/4 teaspoon ground black pepper

Combine all ingredients in a large mixing bowl and mix well.


8 comments:

Anonymous said...

so are the samosas really sposed to have 6 tbsp of curry, or did the curry repeat on you?! ;)

i am wondering if there is any way to make this without the dehydrator ... do you think the very low oven thing would work?

xx

sg

Rawkin' said...

Hi SG :)
I just checked the cookbook and it is laid out exactly as I typed it...but apparently is a typo that I somehow glazed over when typing and fortunately glazed over when uncooking...as I indeed used 3 not 6. I'll fix it here, thanks.
I have heard that dehydrator recipes can be oven-substituted but I haven't tried it myself. Gabriel Cousens is a big believer in dehydrating at 145 degrees for the first 2 or 3 hours then turning it down...but I don't know how that would translate in ovenspeak.

xo
Rawkin'

Anonymous said...

thanks chica ... i also need to work out the fahrenheit/celsius thing, cos i am assuming all the dehydrator temps are in fahrenheit? (and my oven is celsius)

alissa said...

that looks fab AND my boyfriend gave me that book for xmas.

yay!

Rawkin' said...

Oh I hope you enjoy some of his recipes, alissa... so far we've really enjoyed the Avocado Kale Salad on p.227...although I made a note to put a pinch rather than a teaspoon of salt, and to add an extra 1/2 teasp of lemon... then it was perfecto...although tastebuds are all different. Also enjoyed the Mexican Burritos on p. 176

:)

tie-dyed doula said...

I am not familiar with the dehydrator. Do you have any suggestions of the type or brand that I should buy? I am really interested in getting one because lots of recipes that have come across my path need a deydrator. my email is ssealing@cfaith.com

Rawkin' said...

Hi tie-dyed doula,
Excalibur 9 tray all the way... especially with a timer. It's the brand known for consistency of airflow and great results. While there must be other good brands, this is the one most raw foodists go with. They also have a 5 tray, but you would find, I think, that you miss the extra trays, since it takes hours to dehydrate something, and you would be best off to time things at the same time instead of waiting for tray space.

beth said...

I dehydrate in my oven all the time. The manual for it tells how to do it. As long as it's a convection oven (one with a fan) it will work. The lowest temp the oven will go to and I leave it propped open just a tad. I have made raw crackers, raw pizza crusts, dehydrated fruit. I dehydrate onions in the fall for use later in the season. Hope this helps

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