- No Dehydrator, Raw food recipes, Raw Vegan Condiments and Toppings, Raw Vegan Lunch, Raw Vegan Recipes, Salads
Thousand Island Crunchy Romaine Salad
Thousand Island Dressing was always one of my absolute favorites growing up. Maybe it’s because it was the one thing that elevated simple iceberg lettuce to the altered state of actual flavor. Because that’s what seemed to constitute a salad way back when: iceberg lettuce. Maybe it would have a few carrot shavings. Maybe a few tomatoes. But that was never a guarantee. The iceberg lettuce – that was a given. And, let’s face it… it’s basically water in leaf form. Yet somehow this rudimentary combination became somewhat of a comfort food to me. As a young woman I lived with my very old world Hungarian godmother when I first…
Kung Pao Coconut
Here’s what happens when you take an old Chinese restaurant classic and turn it raw vegan. These are the kind of experiments that seem almost fruitless at first; it just doesn’t seem possible. Even when they make vegan ‘chicken’ it doesn’t taste much like chicken to me at all. I feel like saying, “Just stop! Call it what it is and stop messing with people’s heads!” Theres no way cauliflower is ever going to taste like chicken. And why would we want it to? So this is Kung Pao Coconut. You might say tomato and I say toe-mah-to but none of us be calling this ”chicken. That said, my inspiration…
Orange Pomegranate Salad with Citrus Chia Dressing
Sometimes you just feel like something light, refreshing and easy. It’s been so hot lately that, even though I’m not usually a big mono-meal girl, it seems like I’ve been seduced to that side by the sheer availability and ease of all this great summer produce that’s not really around for the rest of the year. Suddenly I’ve found myself indulging in mega portions of peaches, whole watermelons and baskets of cherries – all at different times, of course – and calling that breakfast or lunch or dinner. In between I eat even more fruit. It’s been satisfying on so many levels but perhaps the biggest boon has been… nothing…
Sunchoke Salad With Apples and Kumquats
You know those strange little traditions that everyone has? Like “Fruit Salad Sundays!” or treating themselves to a coffee when they go to the bookstore? Well, my mother and I have a tradition like that. Every time we go to the grocery store, we try to find one fruit or vegetable that we have never tried. They are often in that “strange, exotic foods” section where rambutans, and gooseberries, and dragon fruit. To be fair, at this point in my life, I’ve tried most of the produce that pops up in that section. But the other day, I saw something that I had never tried. Never even thought about trying!…
Baingan Bharta
Some vegetables are tricky to eat raw. Heating and cooking changes their texture and sometimes, you need a little heat to enhance the flavors. The dehydrator is perfect for helping spices to marinate and soften vegetables without stripping them of the nutrients that are too often cooked out of food. Take eggplant for instance. Not something most people consider good for a raw meal, but we have already proven that it’s perfect given a little time in the dehydrator with our Eggplant Carpaccio Caprese and our Babaganoush Dip . Craving Bharta, I figured I’d give it a whirl. Back in Los Angeles there is a fantastic restaurant called Akbar. Best…
- Dehydration, Dehydrator recipes, Happy Raw, Healthy Raw, Raw food, Raw Food Diet, Raw food recipes, Raw vegan, Raw Vegan Desserts, Raw Vegan Lunch, Raw Vegan Recipes, Raw Vegan Snacks, Vegan
Pear Sauce with Black Currents
Back in the 1980’s I had a boyfriend who introduced me Michio Kushi’s Macrobiotics book. At first I followed the recipes religiously, layering my food, only eating “in season” fruits and vegetables. I was pretty religious about this for a couple of years. One of my favorites was the pear sauce and I continued to make it through the years. It’s cooked, and honestly, usually overcooked, so I didn’t think of it to add here right away. Since we started this site we’ve done many experiments using the dehydrator to soften foods and enhance the flavors of a dish. Sometimes it takes a few tries but not this time. Perfect…
Galia Melon and Gingered Cucumber Chilled Fruit Soup
I remember very well the first time I ever had a chilled soup… and believe it or not. it wasn’t either Vichysoisse or your traditional gazpacho. No. My introduction to cold soup came to me as a full-on adult when my ex-husband (although we weren’t even married at the time) took me to this amazing place in the Florida Keys called Little Palm Island. It was one of those places where you parked on the shore and drank colorful tropical drinks with flowers and pineapple in them while you were waiting for a boat to transport you to a Paradise Island. This particular Paradise Island came replete with an amazing…
Vegetable Spring Rolls
Marie and I have been on a kick to find the perfect pot stickers and spring rolls. We have been perusing restaurants here in Santa Fe, including ones that specialize in dim sum. None of the spring rolls and pot stickers we found were raw of course, but there were tons that are vegan or at the very least, vegetarian. Some were delicious, and this is no slight to any of them, but I personally like the flavor of these much, much better. Obviously the texture of rice paper is a far cry from a wonton wrapper. These are not a handheld goodie; knife and fork it. Now if you…
- Dehydration, Dehydrator recipes, Fermenting Foods, Healthy Raw, Plant Based Dinners, Raw food, Raw Food Diet, Raw food recipes, Raw vegan, Raw Vegan Lunch, Raw Vegan Recipes, Vegan
Watermelon Sushi Rolls
As some of you may know we have a couple of watermelon recipes here on the site. Dehydrated, watermelon takes on a completely different texture. Somewhat reminiscent of raw tuna, it lends itself to the perfect substitute for raw fish. I made sashimi Watermelon Sashimi & Forbidden Rice and regularly make poke bowls, but this is the first time I attempted to make sushi rolls. I’m not going to lie, this is not the easiest thing to do. Not that making sushi rolls are hard; they aren’t. The difficulty lies in using the raw Forbidden Rice and keeping it in the nori wrapper. Unlike sushi rice, which is sticky (glutinous),…
Pineapple Salad with Jerk Plantain Chips
We eat a lot of salads around here and I love fruit dressing. So it seemed like a good idea to try and make a dressing using pineapple. The acid content isn’t as high as lemon, lime or vinegar, making it a super light alternative for people looking for something a bit milder. This is a simple recipe, but you will need to soak the rice from 24-48 hours. If you use forbidden rice, it will not sprout but will open up and soften. If you use purple rice, it will sprout but won’t get soft. As a matter of fact, no other rice will get soft the way Forbidden…
