Raw Living Pizza - Alissa Cohen
Rawkin' Note: The prep involves soaking your pine nuts, macs, and sunflower seeds the 'overnight' before, and your dates and sundrieds an hour before throwing them into the recipe. So approach this recipe with soggy nuts (baaaahahaha) and plan an hour of soaking, then 8 -10 hours of dehydrator time. Then plan a good 1/2 hour of "OMG!!!" Cause it's THAT good :) Sure was worth it, it was divine!!!
Blend the crust, the cheese, and the marinara sauce separately in the food processor.
The crust is:
2 c ground flaxseeds
2 celery stalks
1 large tomato
1 large cloves garlic
1 t salt
1/2 c water
Directions for crust:
smooth crust onto teflex sheets (makes 2 medium round pizzas or one large square pizza) and dehydrate at 105 degrees for 2 hours, then flip off the sheet and onto mesh...then dehydrate another 2 hours.
When it's time to put the toppings on, flip it over to its original side, add toppings, then go shopping or something because it's in there for the next 8 or 10 hours. I took mine out after 8 and it was great, but for a firmer crust, go for 10.
the 'creamy cheddar cheese' is:
1/2 c pine nuts
1/2 c mac nuts
1/2 c sunflower seeds
1 1/2 c red bell pepper
1/2 peeled lemon
2 cloves garlic
1 tbs braggs liquid aminos (which I replaced with a squirt of braggs all purpose, but you can also use rock salt to taste)
the 'marinara sauce is:
2 1/2 c tomatoes
10-12 sundried tomatoes, soaked an hour or so
3 dates, pitted and soaked an hour or so
1\4 c olive oil
4 cloves garlic
2 tbs parsely (opt)
1/8 t cayenne
1 t rock salt/sea salt
As for the toppings, anything you love on pizza. I used mushrooms, red onion, green pepper, tomato, avocado, and pineapple. It's one of those things you make when you really feel like 'cooking'. I found my groove and just had a great time :)
Enchiladas -Alissa Cohen
Rawkin' Note: These are DIVINE
4 cups frozen organic corn
1/2 cup ground flax seeds (not soaked)
1/2 cup orange juice
1 clove garlic
1/8 teaspoon sea salt
4 cups mixed veggies, diced finely - red pepper, spinach, mushrooms, zucchini (broccoli, optional)
1/4 cup olive oil
1/8 teaspoon sea salt
dash chili powder
Directions For Tortilla:
1. Place all ingredients in a food processor and blend until smooth
2. Place mixture on a teflex sheet on top of a mesh dehydrator screen about 1/8 inch thick and dehydrate at 105 degrees.
3. When tortillas are solid enough to turn (after about 3 hours) flip onto mesh screen and dehydrate until other side is solid (another 1-2 hours or so.)
1. In a bowl, combine the filling ingredients and let sit fore at least 1/2 hour or until tortilla is done dehydrating.
1. Place the mixed vegetables down the center of the tortilla in a long thick strip.
2. Carefully fold in the sides and roll the tortilla up so that you have a long, thick, enchilada-looking roll. If you can, seal the 'seam' with your fingers and a little water if necessary.
3. Put the stuffed and rolled enchilada back in the dehydrator for another hour.
Note: When you flip the tortilla after the first 3 hours, it's ok if it's still mushy. It will solidify more after another hour or so. The key to this recipe is to not let the tortilla get too crispy before you roll it. Frozen corn is used for this recipe since fresh corn gives this recipe an undesirable flavor and texture (so says the recipe book).
Rawkin' Note: For the orange juice, I use my citrus juicer and a cup takes about 5 small oranges but of course if you don't mind store-bought orange juice, use that...though it won't be raw...which is fine, just sayin'... This is great with a dipping sauce like chutney or plum sauce and a salad...Enjoy!!!
Carrot Pecan Burgers - Alissa Cohen
curry sauce for an exotic taste explosion!" - Alissa Cohen
4 medium carrots
1 c pecans
1 c mushrooms (I use portebello)
1 c onion
3 tblsp cilantro
2 tblsp olive oil
1/2 teasp dried fennel
1/2 teasp coriander
1/2 teasp curry
1/2 teasp sea salt
pinch black pepper
Directions: Blend carrots in a food processor until diced. Add remaining ingr. and blend until smooth. Form into burgers onto a mesh dehydrator screen, dehydrate at 105 for 7-8 hours. Great with ezekiel sprouted grain burger buns or any home-dehydrated breads. Awesome with avocado fries and a salad.
Rawkin' Note: These are a favorite - verging on 'staple' - at our house!
Rawkin' Note: Before starting anything, soak sundried tomatoes in water about an hour.
1 red pepper
1/4 to 1/2 cup leek
Add about 1/8 cup olive oil and a touch of Celtic salt (original recipe calls for 1/4 c oil...I find it too much). Stir it up and put it in your dehydrator for an hour.
During that time, in the food processor add:
1/2 cup soaked sun dried tomatoes
1 tablespoon fresh grated ginger
A little more Celtic/Rock salt (optional...I don't)
2 tablespoon Chili powder (I use Mexican chili powder)
2 teaspoon ground cuminpinch o' cayenne (HOT!)
Mix this with the veggies above and put it back in the dehydrator for one more hour
Rawkin' Note: Even without a dehydrator, this recipe is great. The veggies, which should be really small cubes, will just be crunchier if you skip this step. The flavors are just so yummy!!
Bean-less Falafel - Alissa Cohen
tortillas (scroll down the page to find them...they are worth it.) Dehydrate them for only a few hours and they come out fluffy and soft.
2 cups almonds
1/2 cup cilantro
1/4 cup parsley
4 Tbs lemon juice
2 Tbs tahini
1 Tbs olive oil
1 ½ tsp ground cumin 1 tsp sea salt
3/4 cups water
1. In a food processor, blend the almonds until fine.
2. Add remaining ingredients, blend well.
3. Roll mixture into small balls and place on a mesh dehydrator screen.
4. Dehydrate at 105 degrees for 4-5 hours, longer if you desire a crispy falafel
Hemp Sunburger on Flax Flatbread - Ani Phyo
makes 4 servings
If you don’t have a dehydrator, you can always bake at low temperature or prepare as you would a veggie burger. Though, raw food dehydration is always the best option for optimal nutritional benefits. (Shown here with avocado fries and topped with eggless egg salad)
This recipe is vegan, vegetarian, organic, gluten-free, wheat-free, sugar-free, healthy, delicious and raw!
2 stalks celery, chopped (about 3/4 cup)
1⁄2 c yellow onion, chopped
1 c red bell peppers, chopped
1 t sea salt
2 t oregano, fresh or dried
1 c sunflower seeds, ground
1⁄2 c flax seeds, ground
1⁄4 c hemp seeds
1⁄2 c filtered water
Place all ingredients in bowl, adding the water last. Mix well.Form 4 balls, flatten into patties.
Dehydrate 3-4 hours at 104 degrees, and serve warm with Flax Flat Bread (or on your favorite whole grain bun).Garnish as you would any burger.
What yummy wraps! My boyfriend and I think these are over-the-top delicious!
The flavorful Indian Spinach Palak gives this wrap its kick! What a taste sensation!
To make 4 wraps, use the suggested amounts of the filling. You will have left over hummus and Palak...there are worse troubles ;)
Ingredients for Spinach Palak:
1/2 cup mac nuts (or cashews)
2 TB lemon juice
2 TB coconut oil
1 inch ginger
2 cloves garlic
4 cups chopped spinach (1 head)
1/2 t salt
1/2 t nutmeg
1 t curry powder
1/4 cup chopped onion
Blend all ingredients in a food processor.
Ingredients for Hummus:
Two 15 oz cans of chickpeas, drained.
Reserve the liquid
1/3 c olive oil
1/3 cup reserved liquid from chickpeas
1 1/2 tsp cumin
generous dash cayenne pepper
1/2 tsp paprika
1 tsp sea salt
juice of 1 lemon
1 clove garlic
2Tbsp raw sesame tahini
Pulse in fp until thoroughly combined but slightly course. For smoother hummus, add more olive oil and reserved chick pea liquid.
Ingredients for wrap filling:
1 1/2 cups carrots
1 red pepper
1/3 cup olive oil
1/2 tsp sea salt
1/2 tsp black pepper
Chop your carrots, zucchini, and red pepper. (I used the disc on my food processor to make little carrot circles and small zucchini and pepper pieces.)
Place veggies in a large bowl and mix completely with olive oil, salt, pepper.
Once coated, put veggies onto a dehydrator tray lined with a teflex sheet and dehydrate at 115 for about an hour, or until veggies are softened.
Spread a thick layer of hummus all over a sprouted grain tortilla (or your favorite raw tortillas). Add a layer of Spinach Palak, then add filling. Wrap burrito style. ENJOY!!
Rawvioli - Brigitte Mars, Rawsome, page 197
3 zucchini, sliced lengthwise into thin strips (I used a peeler)
1 cup pine nuts
1 cup young coconut meat or an additional 1 cup of pine nuts (which is what I did)
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp celtic salt
1 clove garlic
2 tsp fresh rosemary
3 Tbsp chopped fresh basil
1/4 cup chopped fresh parsley
1/4 tsp ground black pepper
3 Tbsp water
Combine all ingredients except zucchini in a food processor and blend. Place a spoonful of the mixture on half of a strip of zucchini and fold the zucchini over the filling, making a rectangle. Repeat with all the zucchini strips. (Rawkin' Note: HOLY LABOR-INTENSIVE BATMAN...but wait'll you taste this, I'd do it in hell forever, it's so good.) Place the stuffed zucchini rectangles in the deydrator for 12 hours (I go with 105 degrees, but I'll see, since this is my first time making these, and she doesn't say in the book. At least, not that I've yet read.) Serve the rawvioli with a pesto or a marinara sauce.