Flatbread with Babaganoush and ‘Roasted’ Peppers
I know there are people out there making raw pizza and you know, it’s pretty good actually. But – let me tell you a secret: it’s not pizza. That is to say, it’s really not anything like what anyone who’s ever had pizza would identify with pizza. Oh sure, on the surface there might be all the components: crust, cheese, and whatever other acoutrements. But the crust isn’t made from white or wheat flour and the cheese isn’t gooey, oily dairy. So where does that leave us? Let’s be thankful for all the bad stuff that isn’t in it, call it flatbread, and revel in that particular taste sensation! And…
Green Mango Salad with Thai Basil and Chile Mango Dressing
Green papaya salad has always been one of my favorite meals, even before I went to Thailand and ate it in it’s land of origin. But green papaya isn’t always easy to find around here. Luckily, green mango is an excellent substitution and it seems to be all over the place. In fact, sometimes it’s harder to find a readily ripe mango than it is to find a firm, green one at any given grocery store. This mango salad uses both ripe and green mango and what may seem like an odd smattering of yellow squash. The combination is exotic and delicious and something the whole family will love. That…
Chocolate-y Cherry Chip Cookies
Once upon a time there was a choke cherry tree right outside my door. It was so prolific that we were able to share cherries with all the critters, the neighbors and still have enough for jams and sauces. I wish that cherry tree was here now. It’s long gone, but it still inspires recipes till this day. The smell and taste of a plump and juicy cherry make this fruit one of my top 5 favorites. Often needing an intervention, I can polish off 2 lbs without batting an eye. And believe me, I have. This year the fresh cherries were very sweet and while they were in season,…
Very Vegetable Nut Loaf
The best things about this vegetable nut loaf is its sheer simplicity and the fact that it can also be ‘messed with’ to create a bunch of other things. I like that. Form into balls and dehydrate for 3 or 4 hours and you’ve got meatballs that are just looking for some veggie noodles and a simple sauce to make a hearty raw meal. Alternately crumble into salads. Or serve on raw bread for a filling sandwich or in lettuce with a sprinkle of other veggies as a lettuce wrap. There are so many possibilities, the mind reels. It’s a playful little loaf, for sure. You may also substitute one…
Five Spice Papaya Steak With Parsnip Pineapple Rice
Papaya wasn’t always a favorite of mine. Even as a teenager, the few times I tried it, it kind of left me cold. Not that I often saw it around the grocery aisles in Switzerland, where I lived at the time. I guess it took a more evolved adult palate – and a few trips to warmer climates – for me to fully appreciate the delicacy of the papaya. And of course there was Papaya King in New York where papaya, orange and God-knows-what-other mystery additives and flavorings tranformed the fruit into a sugary smoothie tasting nothing whatever like itself! I’m not even sure papaya was in there at all!…
- No Dehydrator, Raw food recipes, Raw Vegan Condiments and Toppings, Raw Vegan Recipes, Raw Vegan Snacks
SWEET HEAT CHILE MAYO
Condiments are a big deal around here. From ketchups to mustards, our need for creative toppings are just as lofty as our meals. So we can’t forget mayo. It’s hatch chile season here in Santa Fe and the smell of these fiery peppers permeate the air. Every store, supermarket and restaurant are stocked with these red and green New Mexican delights. It’s a favorite among farmer’s too and you will find them fresh in every market across New Mexico. And if you don’t believe me, just try to find parking. There are entire parking lots dedicated to roasting these savory peppers. If you have never visited the state, you can’t…
- Dehydrator recipes, Raw food recipes, Raw Vegan Condiments and Toppings, Raw Vegan Lunch, Raw Vegan Recipes, Raw Vegan Snacks
Sweet & Spicy Chili Cauliflower
Talk about making a big mistake and liking it better than what I intended to make. This Sweet & Spicy Chili Cauliflower started out as Buffalo Hot Wing Sauce. But I picked up the coconut manna, which has a very rich and distinct coconut flavor. I intended to grab the coconut oil which has a mild to zero flavor profile. Oh well, one person’s mistake is another’s brilliant find. As a kid cauliflower was a real treat. My mom would bread and fry it. Rarely would the cauliflower make it to the table. She would yell “don’t fill up on the cauliflower or you won’t have room for dinner”. And…
Jerk Watermelon “Steak” on Sesame “Fried” Rice
Watermelon “steak”? Okay, I know it sounds weird. I can’t begin to tell you how absolutely delicious this is. For those of you who haven’t tried any type of dehydrated or cooked watermelon, make a point to try this ridiculously easy and tasty dish. When I first saw this on a British cooking show I was quick to look it up. I couldn’t find a raw recipe so like everything else, I adapted it. At first I tried making it in the oven. I wanted to see how the heat changed the structure of the watermelon. At different stages, the texture changed and I realized that doing this as a…
Blueberry Peach Cobbler
This recipe did not start out as a cobbler, it started out as a mini pie. I didn’t have the right pan, so I had to adapt it. As I contemplated the flavor profiles, I thought I would make the first attempt simple. I started out thinking blueberry. The local farmer’s market had blueberries, but when I first walked in, the fabulous aroma of peach hit me like a brick. Choosing the right fruit makes all the difference in the world. Blueberries should be almost hard and give off a mild scent. Choose a peach with a more reddish color than yellow. The closer the red is to the stem,…
Crazy for Carrot Burgers
Veggie burgers have never been something I gravitated towards. What with all the oats and beans and the other stuff they usually put in them, they taste like anything but veggies and everything like mush. So that’ s been another one of those things I ‘ve been on a constant quest for. Except I kind of gave up at some point. It lost its allure and just didn’t seem all that important. Until I came up with these carrot burgers. Mind you: my only motivation was to make something that would work well with Melissa’s yellow tomato ketchup. And then that reminded me that I thought a carrot something-or-other would…
