Saturday, June 2, 2012

Raw Tacos

In this recipe, I was following 'Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food (p. 146)'.  This book also initiated researching food dehydrators.

To make both of the items below, place in food processor separately. It's really that easy. Will last in the refrigerator 5 - 7 days.

raw cheese (view previous ravioli recipe)

1 tsp garlic (chopped)
1/2 tsp salt
2 cups Brazil nuts
1/4 cup fresh lemon juice
1/4 cup water

taco meat

1 cup walnuts
1 tblsp olive oil
1 tblsp cumin
2 tsp ground coriander
1 tsp Bragg Liquid Aminos

As pictured, avocado, tomato, and olives were added to the taco 'meat' and 'cheese' inside romaine lettuce. Two are very filling. Do not eat this if you have an allergy to nuts!  The more we eat raw, the less I see it necessary to use an oven or stove top. My dehydrator is scheduled to arrive Tuesday. No one carries them in town, so I ordered it on Amazon.

Friday, June 1, 2012

Raw Cheese Ravioli

Admitting that cooking beans and rice has gotten somewhat boring makes a creative get, well, creative. When thinking of how to change things up a bit, I turned to a few raw ideas. My pantry has accumulated some interesting things, and I decided to put my creative cooking mind to good use. After doing a bit of research, I went all in raw territory. Eating raw is not only vegan, healthy, and extremely delicious, its also EASY and very fast!

raw cheese

1 tsp garlic (chopped)
1/2 tsp salt
2 cups Brazil nuts
1/4 cup fresh lemon juice
1/4 cup water

Chop the garlic, cut up the nuts a bit and mix all in a food processor.


1 beet (thinly sliced)

The beet should act as the 'wrap' for the cheese, then topped with the marinara. That's it! I know, I know, it doesn't sound very good if  you aren't a beet fan. As my grandmother always said, "You'll never know unless you try!" ... don't let her down!

Cherry Tomato Marinara

1/2 cup cherry tomatoes
2 teaspoons dates (or raisins)
1 tsp dried oregano
1/2 tsp dried rosmary
1/3 cup olive oil
1/2 teaspoon salt

Put all the ingredients in a blender and mix until done. You'll know it when you see it. I have to admit, I didn't have enough tomatoes. We used many from our garden for guacamole. I did have about a cup, and the other half I substituted red pepper. It came out a bit more tangy then I would have preferred.