Raw BBQ Eggplant-Chicken Pizza with Smokey Cashew Gouda

What came first, the chicken or the eggplant?

Who cares, I'm eating pizza.

What you'll need:

Crust

1 obo squash, peeled

1/2 C flax meal

1 T gluten free tamari

1 t italian spice mix

1 t oregano

1/2 t black pepper

1. puree squash in food processor until smooth
2. add remaining ingredients and mix well in a separate bowl
3. spread to 1/2cm thickness on a parchment lined dehydrator tray
4. dry overnight (~10hrs) at 41 C, until crisp

BBQ Sauce

1 fresh tomato

1/2 C sundried tomatoes

1 apple, cored

1 garlic glove 

2 T tamari

3 T maple syrup

1/4 t cinnamon

1/2 t cumin

1 T hickory flavour

1 T onion powder

1/2 C water

1. puree tomatoes, apple and garlic in food processor until very smooth (2-3min), adding water as needed
2. blend in remaining ingredients

Eggplant Chicken

1 medium Japanese eggplant

bbq sauce from above

1. chop off the ends and peel the eggplant
2. cut into 1 cm cubes and toss with bbq sauce
3. spread onto a parchment lined dehydrator tray, ensuring even sauce distribution
4. dry at 41C for 3-5 hours until no longer crunchy but still slightly firm

'Roasted' Veggies

12 mushrooms

8 thin asparagus spears

2 T olive oil

1 T balsamic vinegar

1/2 t black pepper

1/4 t pink salt

1. slice mushrooms thinly and chop asparagus into 3cm sticks
2. toss oil and seasonings
3. dry on a parchment lined dehydrator tray for 4 hours at 41 C

Smokey Cashew Gouda

1 C raw cashews, soaked overnight and drained

2 T raw apple cider vinegar

2 t Wizard's gf/veg Worcestershire

2 t hickory flavour

2 T agave nectar

1/4 C nootch

1/2 t pink salt

3 T water

1. puree raw cashews in food processor until very smooth (~3 min)
2. add remaining ingredients and blend until smooth

Assembly

1. spread half of gouda mixture on prepared crust
2. cover with roasted veggies and bbq chicken 
3. top with dollops of remaining gouda
4. dehydrate for another 1-2 hours
5. remove from dehydrator by lifting the entire parchment sheet
6. cut into slices and enjoy while still warm!

Raw Vegan Ground Beef

The trick to this recipe is dehydrating the mixture just right to get the soft-firm texture of ground beef. This beef works great for sauces or taco mixes.

What you'll need:

1 head broccoli, florets only

3 carrots

10 crimini mushrooms

1 1/2 C sprouted lentils

1/2 C raw walnuts

1-2 t hickory flavour

3 T gluten free tamari

1 T onion powder

1 t garlic powder

2 t black pepper

1/4 t cinnamon 

1. puree all the vegetables in a food processor in batches to get them into a fine mush, combine in a large mixing bowl
2. process lentils, walnuts and seasonings together until smooth
3. combine all processed ingredients and mix thoroughly
4. spread roughly over 2 parchment lined dehydrator trays
5. dry at 41C for about 8 hours, stirring/mushing the mixture twice throughout
6. your 'beef' is done when it has turned a uniform brown colour and is firm to the touch, but not yet crunchy or hard

Blueberry Vanilla Faux-Yo

For all fellow fro-yo lovers out there. 

Sadly, we cannot offer sample cups like Menchies.

What you'll need:

2 frozen bananas

1/2 C blueberries

1/4 t vanilla extract

1. blend all ingredients in a food processor until chunky, scrape down the sides
2. blend for about 2 minutes more until smooth and slightly whipped, scraping sides as needed

Kale Slaw

Coleslaw is like the junkfood of salads and is totally awesome in my opinion. I'm a big fan of cabbage. This is a nice fresh tasting rendition of it using kale instead of green cabbage because kale is good for you or something.

What you'll need:

(makes about 6 servings)

Salad

1/2 head purple cabbage, cored

1 bunch kale

2-3 carrots

raw pumpkin seeds to top

Dressing

6 T vegan mayo

1/4 C fresh lemon juice

3 T tamari

2 T balsamic vinegar

pepper like cray

I make this entire salad in my food processor with the grating/slicing attachment. 

Ain't nobody got time for that chopping.

1. cut the cabbage and kale into pieces that will fit into the processor opening
2. feed the pieces into the slicing side of the attachment to slice all of the kale and cabbage, set aside
3. shred the carrots using the grating attachment 
4. mix together dressing ingredients in a salad bowl and toss with the rest of the salad mix
5. dish into bowls and top with pumpkin seeds

RAWFL Falafel and Yellow Zucchini Pita Wraps

What you'll need:

Falafel

2 carrots

1 onion

3 stalks celery

5 C broccoli florets

12 crimini mushrooms

1 orange/yellow capsicum

1 C sprouted lentils

5 cloves garlic

1 T curry masala

3 T cumin

1 t pink salt

2 t black pepper

1. process carrots, onion and celery until fine and set aside in a mixing bowl
2. process broccoli and mushrooms and add to mixing bowl
3. process capsicum with lentils and spices and mix thoroughly with the rest of the mush
4. form into 3cm balls and place on a lined dehydrator tray (they will shrink apart once dry so you can cram them on pretty tight)
5. dehydrate at 41C overnight, flip and dehydrate until they hold together firmly 

Pita

4 yellow zucchini

2 carrots

1 C flax meal

1 T onion powder

1 T tamari (gf)

1. juice the zucchini, reserving the juice (or grate and squeeze, but you want as little water left in the pulp as possible)
2. process the carrots until fine and add to zucchini pulp in a mixing bowl
3. mix in flax meal and spices until thoroughly combined, adding zucchini juice as needed until the batter is smooth but still thick
4. spread into pita-size circles on a parchment lined dehydrator tray
5. dry for 2 hours at 41C, flip and dry for another 2 hours (you want the pitas to be dry to the touch and firmly holding together, but still soft and flexible, if you dry them too much they will also soften in the fridge so it's not a big deal)

Wrap Stuff

garlic paste (optional)

tahini (so not optional)

spinach/kale

tomato

alfalfa sprouts

avocado

pree much anything you want

1. spread your sauces of choice on either side of the pita and add toppings and falafels
2. eat it like a taco

supes portable

Raw Broccoli and Cheddar Calzone (Gluten Free and Vegan)

         Kent here. Shane came to visit me this past weekend in Vancouver! Aside from antique shopping, bookstore exploring and dollar store raiding, we managed to eat some really good food. On Saturday we went to Gorilla Food downtown (an all-raw organic and vegan kitchen). We'd both been wanting to go for a long time so we were really excited. While the food was delicious, we couldn't help but think "we could do better". And this is what we came up with:

Disclaimer: This is definitely a recipe you need to start the night before. There's a lot of parts that need to be made separately but it's worth it. 

What you'll need:

(~6 servings)

Crust
3 C sprouted buckwheat (dehydrated)

1 C sprouted quinoa (dehydrated)

1 1/2 C ground flax seed soaked in 1 C water

5 carrots, roughly chopped

2-3 T agave nectar

1 T curry powder

1 T cumon powder

1 T onion powder

1 T garlic paste

1/2 t pink salt

1. process carrots until fine
2. add sprouts and seasonings and process until smooth
3. in a separate bowl combine with soaked flax seed using a spoon (preferably a wooden one because they are significantly more legit)
4. spread onto a parchment lined dehydrator tray in a 11/2cm thick square/circle
5. dehydrate overnight, flip in the morning and dehydrate until firm but not too dry
6. refrigerate until needed

Cheddar Cheez Sauce

1/2 C cashews + 1/4 C sunflower seeds + 1/4 C pine nuts soaked in 1 C water overnight

1/2 orange capsicum

1/2 red capsicum

1 T onion powder

1/2 T Wizard's gluten free vegan worcestershire sauce

1 T sauerkraut

3 T nootch

1/2 T garlic paste

1-2 t pink salt (by taste)

1. process nuts and seeds together until smooth and clumping together
2. add remaining ingredients and blend until smooth

Spinach Sauce

1 avocado

1 1/2 C spinach

1/2 t black pepper

1 T fresh lemon juice (or 1/2 a lemon)

1. blend all ingredients together until smooth

'Roasted' Broccoli and Mushrooms

1 C chopped broccoli florets

1 C chopped mushrooms

2 T EVOO

1 T tamari

1/2 t black pepper

1. toss veggies in oil and seasonings
2. dehydrate for 2 hours until roasty looking

Marinara Sauce

2 whole roma tomatoes

1/2 C sundried tomatoes

1/4 onion

2 t dried greek oregano

2 t dried basil

1 t garlic powder

1. roughly blend ingredients together to make a chunky sauce

Assembly:

1. spread cheddar sauce on one side of the crust and spinach sauce on the other
2. distribute the roasted veggies evenly over the spinach side
3. carefully fold the cheezy side over the veggie side to form the calzone and push the crusts together
4. top with marinara sauce
5. warm in the dehydrator (optional) and serve

          Shane completed the meal by whipping this simple but delicious plum and cucumber salad drizzled with olive oil and balsamic vinegar (he was a mildly heartbroken he couldn't find fresh figs to put on it as well):

Raw Vegan Loaded Veggie Quiche

You wouldn't even know there wasn't eggs in this.

(except for the fact that you're making it and not putting eggs in it...)

What you'll need:

(serves 6-8)

1/2 batch of Raw Rosemary and Sprouted Buckwheat Crust 

Eggz

3/4 C raw macadamia nuts

1/4 C raw sunflower seeds

1/2 C Vegan Cashew Sour Cream

1 T onion powder

2 T nootch

1/2 t Bragg's 'Sea Kelp Delight'

1 T yellow mustard

1/2 T fresh garlic paste

1/4 t pink salt

Veggies

1 C dried mushrooms (I use the Chinatown-style 'black fungus' kind), or thinly sliced fresh mushrooms

1 onion, thinly sliced

4 stalks purple kale, thinly sliced

2 handfuls spinach, coarsely chopped

1/2 orange capsicum, 1/2cm dice

1/2 cup sundried tomato, julienned (rehydrated if needed)

1/2 cup saurkraut, squeezed

6 olives, minced

1/4 cup raw, unfiltered apple cider vinegar

2 T EVOO

1 t black pepper

1. prepare and shape your crust into a 1/2cm thin circle or 2 semi-circles if you have a holey dehydrator like me, dry for 2-3 hours until crusty
2. mix all veggie ingredients together and let sit until wilted from the oil and vinegar
3. combine all eggz ingredients in food processor and blend until very smooth, about 2 minutes
4. mix eggz with wilted veggies and smooth onto your crust in a 2-3cm thick layer
5. dehydrate overnight at 41 C (at least 8-10 hours) until the top is dry to the touch and the eggz/veggie mixture holds together firmly when pressed (don't overdry as you want a moist (ew sorry for using that word) quiche-y texture)
6. enjoy! this recipe keeps very well in a sealed tupperware in your fridge.

Vegan Cashew Sour Cream

This sour cream is slightly aged with raw unfiltered apple cider vinegar to make it a little extra funky and totally awesome.

What you'll need:

2 C raw cashews

1 1/2 C water

1/4 C raw unfiltered apple cider vinegar

1 t pink salt

1 T agave nectar

1/2 t fresh lemon juice

2 T top foam of coconut milk*

1. soak cashews in water and apple cider vinegar in a sealed container (I use a bowl with a plate over it) on top of your fridge or any warm place for 2 days
2. drain cashews, reserving liquid
3. process soaked cashews until smooth, about 2-3 minutes
4. add salt (if you stop here this is actually a pretty simple and kickass cashew parmes-almost)
5. add agave, lemon juice and coconut milk and blend 
6. pour reserved water into the whole in your food processor lid while blending until mixture is thick and smooth
7. store in an airtight container in your fridge

* When you open a can of coconut milk it is usually separated into a thick foam at the top and the coconut water at the bottom. For this recipe don't mix the coconut milk and use only the thick top foam.

Raw Rosemary and Sprouted Buckwheat Crust

DISCLAIMER: This recipe is not for those afraid to get their hands a wee bit dirty.

This recipe is a double batch, so you can either halve it if you are using it for a crust or make the whole thing and freeze half for later. For a cheezy rendition mix in 2-4 T of nootch* with the dry ingredients!

What you'll need:
2 C RAW pumpkin seeds
2 C RAW sunflower seeds
1 C RAW coconut flour**
4 C buckwheat sprouts
1 sprig rosemary (leaves only)
1 T EVOO***
1 T onion powder
2 t pink salt
1 t black pepper
1/3 C ground flax seed****
2/3 C water

Procedure:

1. mix flax meal and water thoroughly and let sit in your refridgerator for 15 minutes, DO NOT skip this wait time, it really makes a difference in the eggy binding power
2. grind seeds in food processor into a fine powder
3. place in mixing bowl with coconut flour, onion powder, salt and pepper; mix thoroughly and break up any clumps
4. process buckwheat sprouts, rosemary leaves and EVOO until it is  a homogenous mush
5. add buckwheat mush and flax goop to dry ingredients
6. using your hands, knead everything
   
   together until uniform and the mixture sticks together when pressed
7. take half of the dough and press onto a parchment lined dinner plate and press evenly to the edges to make your pie crust shape of your desired thinness (thicker will hold together, I make mine about 3/4cm thick)
8. if your dehydrator is like mine, you will need to cut this crust in half and place each half on either side of the center hole 
9. dehydrate at 41 C for about 2 hours until it is a darker brown and holds together firmly
10. the remainder of the dough can be frozen or dehydrated into crackers/raw bread

* nutritional yeast flakes

** make sure the coconut flour is raw (like Coconut Secret brand), most brands use pressurized steam to defat their coconut flours. Coconut heats well though, so it's not the worst thing ever.

*** extra virgin olive oil

**** you can grind your flax seed yourself or buy pre-ground flax meal, just make sure that you store ground flax seed in the freezer as it will go rancid much quicker than the whole seeds. Basically the general rule of thumb, is the better an oil is for you, the worse it is for you once heated (coconut is fine). That's why it really urks me when brands sell flax-containing baked goods or roasted nuts/seeds as 'healthy'...you might as well inject plaque straight into your arteries.

This recipe was inspired Sarafae Bedelia (possibly related to Amelia Bedelia?) and her awesome raw vegan blog: addictedtoveggies.com

Raw Carrot Linguini in Spicy Thai Almond Satay Sauce

This recipe is super quick to prep (as far as raw cuisine goes anyhoo) and you can make extra sauce as it keeps well and makes an excellent spread or dip. If you're not a fan of spice you can omit the chili flakes and it will still be super tasty. The recipe shown here does not use any water making the sauce is quite thick and dip-like, so you may find you like it slightly dilluted to make it easier to toss on the 'noodles'.

What you'll need (2 servings):

Spicy Thai Almond Satay Sauce (makes 1 cup)

1/4 C top part of unmixed coconut milk

1/4 C raw almond butter

3 pitted dates

1 t full lime juice*

2 T apple cider vinegar

1 T fresh garlic paste

1 t curry masala

1 t crushed chili flakes

2 T tamari

2 green onions, roughly chopped

Pasta

~5 carrots

1/2 cup mushrooms, sliced

1/2 red capsicum, julienned

2 green onions, thinly sliced

1. blend all sauce ingredients until smooth
2. store in container in fridge until ready to use
3. with a carrot peeler, peel carrots lengthwise (I find it's easier if you pull the peeler towards you) in a spiral fashion to get extra long ribbons
4. place carrot ribbons in a large tupperware and cover with sauce and 2 T water
5. close tupperware and shake until carrots are well coated, adding more water if needed
6. let the saucy carrots sit for about 20 minutes until softened
7. add capsicum and mushrooms and shake to coat
8. dish into bowls, top with green onion and serve
   
   
   
   
    *full lime juice is what I call the product of taking an entire lime and shoving it in your juicer, it has a great full flavour from both the juice and the zest without too much pulp.
   
   
   
   This recipe was adapted from Sarafae and her awesome blog: addictedtoveggies.com !

Raw Vegan Burgers on a Kale 'Bun' (complete protein) - original recipe!!

What you'll need:

Burgers (makes ~12):

3/4 C almonds

3/4 C walnuts

1/2 C RAW pumpkin seeds

3 carrots

1 celery stalk

1/2 yellow/white onion

1 T fresh garlic paste

1/4 C fresh lemon juice

1 T cumon powder

1/2 t cayenne (chipotle is better but not raw)

6 cranks himalayan pink salt

12 cranks black pepper

1/4 C loose fresh cilantro

BunToppings

1 bunch purple kale (or portobello mushroom caps)

Toppings

pretty much anything you'd want on a burger

I used sundried tomatoes, onion, avocado, pepper and  a tiny bit of garlic paste

1. blend all burger ingredients until very smooth
2. spoon onto parchment lined dehydrator trays
3. shape into burgery shapes that are slightly larger and thicker then what you want in the end (they lose more width than height though as they dry)
4. dehydrate over night at 41 C
5. flip in the morning and dehydrate until you are ready to eat them (they won't get too dry because of the oils in the seeds)
6. rip the stem of the kale and rip each leave in half across the stem
7. rip each half slightly down the middle by the stem and fold the ends underneath to make a round shape
8. place the burger (or 2) on top and toppings
9. cover with second kale circle and squish down
10. repeat, because you will probably want 2

Beach, Sandwich and RAW CASH STASH BUTTER

I think a beach day is one of the best ways to enjoy the final sunny days in Vancouver. I decided to use my raw bread to make a sandwich to bring with me for my day in the sun.

On my sandy:

• raw carrot-ginger bread
• one side cashstash butter (see recipe below)
• one side fresh garlic paste
• some spinach
• 1/3 cucumber, sliced
• 1 golden beet, shaved
• 2 big hunks of red capsicum
• pepper

This sandy was super flavourful and filling. The cashstash butter went really nicely with the sweetness of the beets and the garlic and pepper accented the spinach, cucumber and capsicum (which is just what my Kiwi roomy calls bell peppers, which I think is cool because there's like 15 different kinds of pepper and one less is just fine by me.)

           





         

RAW CASH STASH BUTTER:

what you'll need:

3/4 C cashews, soaked for ~30min (the cash)

1/4 C raw, shelled pistachios (the stash)

1T fair trade coconut oil (to help blending and prevent separation)

1/4 t cinnamon (optional)

1. drain soaked cashews

2. blend all ingredients in food processor until smooth