Sorry I have not been updating this ..but I have been successful!!
I did loose alot of weigh I went to 124 5'8 and I am currently pregnant without and fertility treatments
http://chickychickitasjourney.blogspot.com/
Friday, October 7, 2011
Tuesday, March 1, 2011
raw foodie dabbler-Raw food recipes"
Well I am not planning to change from a "vegan " into "raw foods " anytime soon !
but I am open to some of the ideas and principles of a raw food diet as it is in line somewhat to the vegan diet
so I will list some of my raw food recipes from time to time now .
Homemade Vegan RAW Bacon
(adapted from No Meat Athlete)
THIS RECIPE HAS BEEN ADAPTED FROM BAKE AND FRIED TO DEHYDRATED!
1/2 cup dried adzuki beans, or other small red beans
1/3 cup whole grain buckwheat groats (not buckwheat flour)
1 tsp onion powder
1/3 tsp garlic powder
1/3 tsp rubbed sage
1/2 tsp thyme
1-1/2 tsp smoked paprika
1 tsp liquid smoke*
3 tbsp pure organic maple syrup
1-1/2 tbsp coconut aminos (if no need to be soy-free, sub bragg's, tamari, or soy sauce)*
1 tbsp tomato paste (you can make a tomato paste from sun-dried tomatoes and water pulsed in a coffee grinder)
1-1/2 tbsp nutritional yeast (optional)
1 tsp coconut oil (may sub any oil you prefer)
1/2 tsp salt
Rinse the beans and buckwheat, place in large bowl covered with several inches of cold filtered water; let soak
overnight so they can sprout.
Drain and rinse the soaked beans and buckwheat. Place in the bowl of a food processor fitted with an s-blade,
along with all of the other ingredients. Pulse several times to combine, scrape down the sides and bottom of
bowl and continue pulsing until uniform, but not completely pureed.
Line a dehydrator sheet with teflex. Place bacon batter on sheet and spread evenly with a spatula. You may choose to take another teflex sheet and press on top of the mixture and flatten with your hands. Remove the top piece of teflex, then use a spatula to spread over and fill in any bare spots.
Dehydrate at 115 degrees for a couple hours. Remove from dehydrator and let cool for 10 minutes. Slice into 24-32 strips, whatever size you prefer, I cut mine into 1 inch by 4 inches slices. (Do this by making one lengthwise cut down the center, and then 12-16 cuts across the shorter side.)
At this point freeze any strips your don't plan on eating immediately. Frozen strips can go back into the dehydrator at a later date, no need to thaw first. To "fry", brush the strips with a very light coating of olive oil and place back into the dehydrator till they reach your desired crispness.
Gingersnaps
Ingredients:
Gingersnaps
1 C almond flour (soaked/dehydrated almonds, then vita-mixed and/or processed)
1 C oat flour (oat groats vita-mixed)
.5 C date powder (date sugar vita-mixed)
.25 C maple syrup
2 T black strap molasses
1-2 T freshly grated ginger
1 T cinnamon
1.5 tsp ground cloves
1.25 tsp sea salt
.75 tsp nutmeg
Preparation:
In a food processor, process all dry ingredients. Slowly add in wet ingredients and pulse until ingredients start to stick together. Once combined, use hands to work into one large ball. On a silpat, roll dough out using quick and short strokes (trust me, don’t go back-and-forth). Using a cookie cutter, cut to desired shape and place on a mesh dehydrator sheet. Dehydrate at 105 for 12 hours, or, 24 for a firmer gingersnap
Sweet & Sour Slaw: Coleslaw with Explosive Flavor
Servings:
2-3
Contrary to popular belief, a diet of raw foods does not have to be bland, or boring. Once we remove the highly processed, salty, and overly sweetened foods found in the standard American diet we find that our taste buds perk up and introduce us to a spectrum of flavors previously undetected. The following raw food recipe for Sweet & Sour Slaw was created to celebrate a complexity of flavors as bright and uplifting to the mouth as it is to the eye. Visit www.meamoeba.com for the complete article.
Ingredients:
Sweet & Sour Slaw
1 cup Carrot, grated
1 cup Green Cabbage, thinly sliced
½ cup Purple Cabbage, thinly sliced
½ Tart Apple, chopped
¼ cup Onion, thinly sliced
⅓ cup Raisins
Sweet and Sour Dressing:
2 ½ Tbsp Apple Cider Vinegar **
2 Tbsp Agave **
1 tsp Lemon juice
¼ tsp Nama Shoyu
¼ tsp Ginger powder
¼ tsp Curry powder
** You may want to bump the agave to 2 ½ Tbs and reduce the vinegar to 2 Tbs depending on your preference and the tartness of your apple.
Preparation:
Thinly slice then lightly chop cabbage and onion. Place in a mixing bowl. Add grated carrot, chopped apple, and raisins.
Mix dressing ingredients in a separate container.
Pour the Sweet & Sour Dressing over the slaw mixture, toss, and serve.
Makes 2-3 servings. Or 1 large serving for a sinless 206 calories and 6.6 grams of fiber.
Sweet Potato “Pasta” with Tangy Marinara
Servings:
2
Sweet potato noodles are nothing more than finely shredded or spiralized raw sweet potato. It has the texture of shredded coconut and makes a good al dente noodle. You can also use a zester to create shorter pieces and use in place of rice. The tangy marinara in this recipe balances the starch present in the raw potato, leaving you with a taste of old-world Italy.
Ingredients:
1 sweet potato
2 Roma tomatoes
¼ cup raw almonds, soaked
7 sun-dried tomato halves
1 tsp lemon juice
1 tsp olive oil
½ tsp oregano
½ tsp basil
½ tsp salt
dash of red pepper flakes
water
Preparation:
Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees.
Choose to peel the sweet potato or leave the skin on (I leave it on). Shred into lengthy strips using the small side of a standard shredder or spiralizer. Set aside.
Dry presoaked almonds (soak for 2-4 hours) with a paper towel. Place them in a blender or food processor and blend into a flour-like consistency. Add lemon juice, olive oil, and seasonings. Blend until mixed, adding a splash of water as necessary.
Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce.
Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish.
Serves 2. Sauce will keep in the fridge for two days.
Thai Carrot Soup
Servings:
3
This is a creamy and flavorful - yet still nice and light - thai soup made from carrot, red peppers and cashew. The version here is relatively mild but you can amp up the flavor a bit by adding more ginger, cilantro, lemongrass or chili peppers. For more tasty raw food recipes, check out http://eatingfoodraw.com
Ingredients:
1cup carrot, shredded
⅓cup red pepper, diced
⅓cup cashew, soaked
½cup water or coconut water
1T coconut oil, warmed
1T lime juice
2tsp soy sauce
1tsp ginger, minced
2tsp garlic, minced
1tsp lemongrass, minced
1T cilantro, minced
1tsp scallion, minced
to taste red thai chili peppers, minced
Preparation:
Soak cashew in advance for 6 hours. Then, add all ingredients except cilantro and blend until smooth. Mix the cilantro in at the end.
Sweet Tart Collards
Servings:
4
A simple and quick collard green recipe with a dynamic twist. Recipe was adapted and tweaked a little from one offered by the Yabba Pot Vegatarian Restaurant in Baltimore. Check them out.
ngredients:
1 Bunch of Collards (or such that will fit into a 12 cup bowl with room to manipulate)
1/2 large Onion (cut lengthwise to create sickle shapes)
1 1/2 T Date Syrup
2 T Fresh lime juice
1 T Olive Oil
1 t Sea Salt
1 dash (or sprinkle lightly to color top)
Preparation:
Soak collard leaves for a few hours in sea salt and lemon juice (I usually soak them over night to soften the leaves). Stem the collard leaves. Roll and cut across the roll to create long strips. Cut onion lengthwise to create thin spears or sickles. Blend the remaining ingredients in large bowl and sprinkle with cayenne pepper. Sit in the frig for and allow the ingredients to get to know each other. Garnish with local cherrie tomatoes. Enjoy.
almond brownie with strawberry
Preparation time: 20-25 minutes, makes 4 servings
Ingredients:
1. 3/4 C raw almonds; 2. 2 table spoons sesame seeds; 3. 1,5 C pitted dates; 4. 1/4 C raw cacao powder; 5. 1/2 C strawberries.
Preparation:
1. Soak almonds in warm water over night;
2. Process almonds in food processor, combine with pitted dates and process again;
4. Combine this mixture with sesame seeds and cacao powder. Mix it well by your hand;
5. Shape this mixture into a bar. Refrigerate for 1 hour, cut this bar into 1" thick slices. Use strawberries for decoration. Bon appetit!
Birthday Cake Alternative - Date and Nut Torte
We used a food processor to whip this up but you may be able to get away with using a blender if that's all you have on hand.
ngredients:
2 cups of raisins
2 cups of walnuts (or try cashes or another fave) - (preferably soaked ahead of time)
1 cups of pitted dates (preferably soaked ahead of time)
1/2 of a juiced lemon
Preparation:
For easier digestion and better assimilation, it might be best to have your nuts and dates soaked beforehand.
For the base:
Blend up the raisins and walnuts and perhaps a few dates in the food processor.
Form onto a plate in whatever shape you want.
For the frosting:
Blend up the dates and the lemon juice and spread over the base.
Try adding a bit of raw cacao powder to the torte base for that 'hint of chocolate'. ... yum.
Melon Milk
Servings:
1
Excellent for breakfast!! we love it during summer in France!!!
Ingredients:
1/2 sweet melon of your choice
1/2 glass water or fruit kefir (excellent!!!)
Preparation:
Just put all into your blender and blend well to have a smooth milk
I also blend melon with ice and a little water for better blending in my blender !!!
Avocado and carrot dip
Delicious dip for sharing with crudites - Broccoli, Carrot, Celery and sugersnap peas.
Ingredients:
1 avocado
1 carrot
1/2 cup of almonds (soaked overnight)
1/4 cucumber (peeled)
1 medium slice melon (canteloupe)
Pinch of black pepper
Cup of water
Preparation:
Peel and chop all ingredients. Whizz in blender till smooth. Pop in a bowl. Serve.
p.s. If you add extra water you can have this as a delicious cold soup.
Yam and Caraway Pizza Crust
Ingredients:
1 1/2 cup ground flax seed
1/2 sunflower seeds and hemp seeds, mix together
1 enormous (or two small) yam, chopped
about 1 cup fresh spinachs
3 onions, roughly chopped
caraway, salt, garlic, to taste (didn't looked at the mesurement... at all!)
Preparation:
Put everything exepted the seeds in your food processor and process!
Add the veggies with enough water to process.
Divide the mixture on two equal parts and gently spread in a large round on 2 teflex sheets. You may want the edges thicker, to mimick traditional pizzas.
Dehydrate 1 hour at 145F and then lower the temperature to 104F.
When dry enough to touch, flip on a dehydrator mesh and dehydrate overnight until.
Crusts may easily rest in the fridge 1 day or 2
Put your favorite raw sauce on, dehydrate 1 hour.
Put your favorite veggies, marinated or not, with extra "cheese" or not, and dehydrate one hour more.
Cashew Cheese
* 2 cups of cashews soaked 2 hours (measured before soaking)
* 2 shallots/spring onions
* 1 red capsicum (you could use yellow or orange instead if you like)
* 2 cloves of garlic
* the juice of 1 - 2 lemons
* pinch of salt
Tomato Sauce
* 2 1/2 cups of tomatoes
* 12 sundried tomatoes soaked one hour
* 3 pitted dates soaked one hour
* 2 cloves of garlic
* 1 table spoon of olive oil
* 1 teaspoon of salt
This recipe is an adaption of Alissa Cohen's Marina Sauce from her Living On Live Foods book.
In the video the toppings we used were:
First Pizza
* 3 button mushrooms washed and peeled and sliced
* 1/2 large zucchini grated
* 1/2 red capsicum, you could use other colours
* 1/2 tomato
* Some parsley chopped roughly
* Some perrenial basil chopped finely
* 8 olives chopped. We used Sunfood Herbed Olives this time
Mix all of these ingredients together in a bowl. Put some alfalfa on your base then top with the zucchini mix. You could add a dash of salt here if you wanted to also.
Second Pizza
I didn't record this sorry. We were off to a social event and had promised to bring a dish. I forgot and topped one of these bases and ran out in a hurry! I can tell you what was on there however:
* 1 avocado mashed with some salt and lemon juice
* 1/2 an orange capsicum sliced finely
* cherry tomatoes about 10 chopped in quarters
* 1 mango (minus a few bites that I couldn't help but eat)
* 1 spring onion/shallot
* topped with shredded perennial basil
Methods/steps
ShareThis
Base
Put your celery, carrots, shallots, tomatoes, and garlic in your food processor with the S blade. Process until everything is chopped very finely but not like it's blended.
Add your flax/salt mix and process again. Add water as needed. Depending on the vegetables, you might not use all of the water or you might need more. It doesn't matter if you add too much. It will dehydrate out.
Spread your base on a non stick sheet and put them in your dehdyrator for 3-4 hours. After this time you should be able to flip them onto a mesh sheet. I've shown how to do this in the video. If you're going to work, or your busy or even if you forget, and can't flip them, don't worry. You can do it later. Leave the bases for another 6-8 hours depending on their thickness.
Then they should be done! You can test by breaking off a little piece and trying it. Yum yum.
Cashew Cheese
Put all of the cheese ingredients in your blender and blend until smooth. If you need to, you can add some water or more lemon juice but if the cashews are soaked long enough they should have enough water in them.
Remove from blender immediately because the cashew cheese does thicken on standing.
Tomato Sauce
Put most of your fresh tomatoes in your food processor with your soaked dried tomatoes and soaked dates.
In your Tribest Personal Blender put your garlic, salt, olive oil, and a couple of chunks of fresh tomato. Blend until smooth. This saves you needing to worry about getting chunks of garlic and ensures and even flavour through the sauce.
Add your blended garlic mix to the food processor and whizz until smooth.
Assembly
Spread the tomato sauce on a base then return base to dehydrator for 1-2 hours
Spread the cashew cheese onto the base, then return to dehydrator (again!) for another 1-2 hours
but I am open to some of the ideas and principles of a raw food diet as it is in line somewhat to the vegan diet
so I will list some of my raw food recipes from time to time now .
Homemade Vegan RAW Bacon
(adapted from No Meat Athlete)
THIS RECIPE HAS BEEN ADAPTED FROM BAKE AND FRIED TO DEHYDRATED!
1/2 cup dried adzuki beans, or other small red beans
1/3 cup whole grain buckwheat groats (not buckwheat flour)
1 tsp onion powder
1/3 tsp garlic powder
1/3 tsp rubbed sage
1/2 tsp thyme
1-1/2 tsp smoked paprika
1 tsp liquid smoke*
3 tbsp pure organic maple syrup
1-1/2 tbsp coconut aminos (if no need to be soy-free, sub bragg's, tamari, or soy sauce)*
1 tbsp tomato paste (you can make a tomato paste from sun-dried tomatoes and water pulsed in a coffee grinder)
1-1/2 tbsp nutritional yeast (optional)
1 tsp coconut oil (may sub any oil you prefer)
1/2 tsp salt
Rinse the beans and buckwheat, place in large bowl covered with several inches of cold filtered water; let soak
overnight so they can sprout.
Drain and rinse the soaked beans and buckwheat. Place in the bowl of a food processor fitted with an s-blade,
along with all of the other ingredients. Pulse several times to combine, scrape down the sides and bottom of
bowl and continue pulsing until uniform, but not completely pureed.
Line a dehydrator sheet with teflex. Place bacon batter on sheet and spread evenly with a spatula. You may choose to take another teflex sheet and press on top of the mixture and flatten with your hands. Remove the top piece of teflex, then use a spatula to spread over and fill in any bare spots.
Dehydrate at 115 degrees for a couple hours. Remove from dehydrator and let cool for 10 minutes. Slice into 24-32 strips, whatever size you prefer, I cut mine into 1 inch by 4 inches slices. (Do this by making one lengthwise cut down the center, and then 12-16 cuts across the shorter side.)
At this point freeze any strips your don't plan on eating immediately. Frozen strips can go back into the dehydrator at a later date, no need to thaw first. To "fry", brush the strips with a very light coating of olive oil and place back into the dehydrator till they reach your desired crispness.
Gingersnaps
Ingredients:
Gingersnaps
1 C almond flour (soaked/dehydrated almonds, then vita-mixed and/or processed)
1 C oat flour (oat groats vita-mixed)
.5 C date powder (date sugar vita-mixed)
.25 C maple syrup
2 T black strap molasses
1-2 T freshly grated ginger
1 T cinnamon
1.5 tsp ground cloves
1.25 tsp sea salt
.75 tsp nutmeg
Preparation:
In a food processor, process all dry ingredients. Slowly add in wet ingredients and pulse until ingredients start to stick together. Once combined, use hands to work into one large ball. On a silpat, roll dough out using quick and short strokes (trust me, don’t go back-and-forth). Using a cookie cutter, cut to desired shape and place on a mesh dehydrator sheet. Dehydrate at 105 for 12 hours, or, 24 for a firmer gingersnap
Sweet & Sour Slaw: Coleslaw with Explosive Flavor
Servings:
2-3
Contrary to popular belief, a diet of raw foods does not have to be bland, or boring. Once we remove the highly processed, salty, and overly sweetened foods found in the standard American diet we find that our taste buds perk up and introduce us to a spectrum of flavors previously undetected. The following raw food recipe for Sweet & Sour Slaw was created to celebrate a complexity of flavors as bright and uplifting to the mouth as it is to the eye. Visit www.meamoeba.com for the complete article.
Ingredients:
Sweet & Sour Slaw
1 cup Carrot, grated
1 cup Green Cabbage, thinly sliced
½ cup Purple Cabbage, thinly sliced
½ Tart Apple, chopped
¼ cup Onion, thinly sliced
⅓ cup Raisins
Sweet and Sour Dressing:
2 ½ Tbsp Apple Cider Vinegar **
2 Tbsp Agave **
1 tsp Lemon juice
¼ tsp Nama Shoyu
¼ tsp Ginger powder
¼ tsp Curry powder
** You may want to bump the agave to 2 ½ Tbs and reduce the vinegar to 2 Tbs depending on your preference and the tartness of your apple.
Preparation:
Thinly slice then lightly chop cabbage and onion. Place in a mixing bowl. Add grated carrot, chopped apple, and raisins.
Mix dressing ingredients in a separate container.
Pour the Sweet & Sour Dressing over the slaw mixture, toss, and serve.
Makes 2-3 servings. Or 1 large serving for a sinless 206 calories and 6.6 grams of fiber.
Sweet Potato “Pasta” with Tangy Marinara
Servings:
2
Sweet potato noodles are nothing more than finely shredded or spiralized raw sweet potato. It has the texture of shredded coconut and makes a good al dente noodle. You can also use a zester to create shorter pieces and use in place of rice. The tangy marinara in this recipe balances the starch present in the raw potato, leaving you with a taste of old-world Italy.
Ingredients:
1 sweet potato
2 Roma tomatoes
¼ cup raw almonds, soaked
7 sun-dried tomato halves
1 tsp lemon juice
1 tsp olive oil
½ tsp oregano
½ tsp basil
½ tsp salt
dash of red pepper flakes
water
Preparation:
Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees.
Choose to peel the sweet potato or leave the skin on (I leave it on). Shred into lengthy strips using the small side of a standard shredder or spiralizer. Set aside.
Dry presoaked almonds (soak for 2-4 hours) with a paper towel. Place them in a blender or food processor and blend into a flour-like consistency. Add lemon juice, olive oil, and seasonings. Blend until mixed, adding a splash of water as necessary.
Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce.
Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish.
Serves 2. Sauce will keep in the fridge for two days.
Thai Carrot Soup
Servings:
3
This is a creamy and flavorful - yet still nice and light - thai soup made from carrot, red peppers and cashew. The version here is relatively mild but you can amp up the flavor a bit by adding more ginger, cilantro, lemongrass or chili peppers. For more tasty raw food recipes, check out http://eatingfoodraw.com
Ingredients:
1cup carrot, shredded
⅓cup red pepper, diced
⅓cup cashew, soaked
½cup water or coconut water
1T coconut oil, warmed
1T lime juice
2tsp soy sauce
1tsp ginger, minced
2tsp garlic, minced
1tsp lemongrass, minced
1T cilantro, minced
1tsp scallion, minced
to taste red thai chili peppers, minced
Preparation:
Soak cashew in advance for 6 hours. Then, add all ingredients except cilantro and blend until smooth. Mix the cilantro in at the end.
Sweet Tart Collards
Servings:
4
A simple and quick collard green recipe with a dynamic twist. Recipe was adapted and tweaked a little from one offered by the Yabba Pot Vegatarian Restaurant in Baltimore. Check them out.
ngredients:
1 Bunch of Collards (or such that will fit into a 12 cup bowl with room to manipulate)
1/2 large Onion (cut lengthwise to create sickle shapes)
1 1/2 T Date Syrup
2 T Fresh lime juice
1 T Olive Oil
1 t Sea Salt
1 dash (or sprinkle lightly to color top)
Preparation:
Soak collard leaves for a few hours in sea salt and lemon juice (I usually soak them over night to soften the leaves). Stem the collard leaves. Roll and cut across the roll to create long strips. Cut onion lengthwise to create thin spears or sickles. Blend the remaining ingredients in large bowl and sprinkle with cayenne pepper. Sit in the frig for and allow the ingredients to get to know each other. Garnish with local cherrie tomatoes. Enjoy.
almond brownie with strawberry
Preparation time: 20-25 minutes, makes 4 servings
Ingredients:
1. 3/4 C raw almonds; 2. 2 table spoons sesame seeds; 3. 1,5 C pitted dates; 4. 1/4 C raw cacao powder; 5. 1/2 C strawberries.
Preparation:
1. Soak almonds in warm water over night;
2. Process almonds in food processor, combine with pitted dates and process again;
4. Combine this mixture with sesame seeds and cacao powder. Mix it well by your hand;
5. Shape this mixture into a bar. Refrigerate for 1 hour, cut this bar into 1" thick slices. Use strawberries for decoration. Bon appetit!
Birthday Cake Alternative - Date and Nut Torte
We used a food processor to whip this up but you may be able to get away with using a blender if that's all you have on hand.
ngredients:
2 cups of raisins
2 cups of walnuts (or try cashes or another fave) - (preferably soaked ahead of time)
1 cups of pitted dates (preferably soaked ahead of time)
1/2 of a juiced lemon
Preparation:
For easier digestion and better assimilation, it might be best to have your nuts and dates soaked beforehand.
For the base:
Blend up the raisins and walnuts and perhaps a few dates in the food processor.
Form onto a plate in whatever shape you want.
For the frosting:
Blend up the dates and the lemon juice and spread over the base.
Try adding a bit of raw cacao powder to the torte base for that 'hint of chocolate'. ... yum.
Melon Milk
Servings:
1
Excellent for breakfast!! we love it during summer in France!!!
Ingredients:
1/2 sweet melon of your choice
1/2 glass water or fruit kefir (excellent!!!)
Preparation:
Just put all into your blender and blend well to have a smooth milk
I also blend melon with ice and a little water for better blending in my blender !!!
Avocado and carrot dip
Delicious dip for sharing with crudites - Broccoli, Carrot, Celery and sugersnap peas.
Ingredients:
1 avocado
1 carrot
1/2 cup of almonds (soaked overnight)
1/4 cucumber (peeled)
1 medium slice melon (canteloupe)
Pinch of black pepper
Cup of water
Preparation:
Peel and chop all ingredients. Whizz in blender till smooth. Pop in a bowl. Serve.
p.s. If you add extra water you can have this as a delicious cold soup.
Yam and Caraway Pizza Crust
Ingredients:
1 1/2 cup ground flax seed
1/2 sunflower seeds and hemp seeds, mix together
1 enormous (or two small) yam, chopped
about 1 cup fresh spinachs
3 onions, roughly chopped
caraway, salt, garlic, to taste (didn't looked at the mesurement... at all!)
Preparation:
Put everything exepted the seeds in your food processor and process!
Add the veggies with enough water to process.
Divide the mixture on two equal parts and gently spread in a large round on 2 teflex sheets. You may want the edges thicker, to mimick traditional pizzas.
Dehydrate 1 hour at 145F and then lower the temperature to 104F.
When dry enough to touch, flip on a dehydrator mesh and dehydrate overnight until.
Crusts may easily rest in the fridge 1 day or 2
Put your favorite raw sauce on, dehydrate 1 hour.
Put your favorite veggies, marinated or not, with extra "cheese" or not, and dehydrate one hour more.
Cashew Cheese
* 2 cups of cashews soaked 2 hours (measured before soaking)
* 2 shallots/spring onions
* 1 red capsicum (you could use yellow or orange instead if you like)
* 2 cloves of garlic
* the juice of 1 - 2 lemons
* pinch of salt
Tomato Sauce
* 2 1/2 cups of tomatoes
* 12 sundried tomatoes soaked one hour
* 3 pitted dates soaked one hour
* 2 cloves of garlic
* 1 table spoon of olive oil
* 1 teaspoon of salt
This recipe is an adaption of Alissa Cohen's Marina Sauce from her Living On Live Foods book.
In the video the toppings we used were:
First Pizza
* 3 button mushrooms washed and peeled and sliced
* 1/2 large zucchini grated
* 1/2 red capsicum, you could use other colours
* 1/2 tomato
* Some parsley chopped roughly
* Some perrenial basil chopped finely
* 8 olives chopped. We used Sunfood Herbed Olives this time
Mix all of these ingredients together in a bowl. Put some alfalfa on your base then top with the zucchini mix. You could add a dash of salt here if you wanted to also.
Second Pizza
I didn't record this sorry. We were off to a social event and had promised to bring a dish. I forgot and topped one of these bases and ran out in a hurry! I can tell you what was on there however:
* 1 avocado mashed with some salt and lemon juice
* 1/2 an orange capsicum sliced finely
* cherry tomatoes about 10 chopped in quarters
* 1 mango (minus a few bites that I couldn't help but eat)
* 1 spring onion/shallot
* topped with shredded perennial basil
Methods/steps
ShareThis
Base
Put your celery, carrots, shallots, tomatoes, and garlic in your food processor with the S blade. Process until everything is chopped very finely but not like it's blended.
Add your flax/salt mix and process again. Add water as needed. Depending on the vegetables, you might not use all of the water or you might need more. It doesn't matter if you add too much. It will dehydrate out.
Spread your base on a non stick sheet and put them in your dehdyrator for 3-4 hours. After this time you should be able to flip them onto a mesh sheet. I've shown how to do this in the video. If you're going to work, or your busy or even if you forget, and can't flip them, don't worry. You can do it later. Leave the bases for another 6-8 hours depending on their thickness.
Then they should be done! You can test by breaking off a little piece and trying it. Yum yum.
Cashew Cheese
Put all of the cheese ingredients in your blender and blend until smooth. If you need to, you can add some water or more lemon juice but if the cashews are soaked long enough they should have enough water in them.
Remove from blender immediately because the cashew cheese does thicken on standing.
Tomato Sauce
Put most of your fresh tomatoes in your food processor with your soaked dried tomatoes and soaked dates.
In your Tribest Personal Blender put your garlic, salt, olive oil, and a couple of chunks of fresh tomato. Blend until smooth. This saves you needing to worry about getting chunks of garlic and ensures and even flavour through the sauce.
Add your blended garlic mix to the food processor and whizz until smooth.
Assembly
Spread the tomato sauce on a base then return base to dehydrator for 1-2 hours
Spread the cashew cheese onto the base, then return to dehydrator (again!) for another 1-2 hours
Monday, February 28, 2011
chick pea,cherry tomato,orange pepper salad
Serves around 2 portions.
INGREDIENTS
around 10 cherry tomatoes, washed & cut in half
1½ cups tinned chickpeas, rinsed & drained
½ medium sized Spanish red onion, finely chopped
3 cloves garlic finely chopped
a handful of fresh flat leaf parsley, finely chopped
½ orange pepper, cut into medium to thin slices lengthways, and again widthways a couple of times
6 or 7 fresh basil leaves, finely chopped
METHOD
Easy as pie. Just toss the ingredients in a bowl of your choice, and make a dressing. I recommend the following dressing with it.
DRESSING
juice of 1 large lemon
double the amount of extra virgin olive oil
salt and pepper to taste
½ tsp sugar
Place the above ingredients in an empty clean jar, close and shake until thick and smooth. Then drizzle as much as you like on your portion of salad.
INGREDIENTS
around 10 cherry tomatoes, washed & cut in half
1½ cups tinned chickpeas, rinsed & drained
½ medium sized Spanish red onion, finely chopped
3 cloves garlic finely chopped
a handful of fresh flat leaf parsley, finely chopped
½ orange pepper, cut into medium to thin slices lengthways, and again widthways a couple of times
6 or 7 fresh basil leaves, finely chopped
METHOD
Easy as pie. Just toss the ingredients in a bowl of your choice, and make a dressing. I recommend the following dressing with it.
DRESSING
juice of 1 large lemon
double the amount of extra virgin olive oil
salt and pepper to taste
½ tsp sugar
Place the above ingredients in an empty clean jar, close and shake until thick and smooth. Then drizzle as much as you like on your portion of salad.
A new take on Dalmas
Serves 2
I myself use brown rice for this due to PCOS but if your just vegan keep the recipe the way it is
INGREDIENTS
2 large iceberg leaves, washed and drained properly
1 cup plain rice (or any other of your choice) washed, boiled and drained
10 walnuts each chopped in a few pieces
1 small raw carrot cut into very small squares (or grated)
½ small, finely chopped red onion (or 2 small spring onions)
1 tsp curry powder
pinch of ground cardamon
½ tsp paprika
finely chopped fresh mint and basil (about 4 leaves of each)
2 tbsps golden sultanas
3 or 5 chopped, black Greek or Spanish olives
a little dash of fresh lemon juice (optional)
a little salt
a little drizzle of olive or sunflower oil
METHOD
In a non-stick pan, fry your pre-boiled rice in a little oil with all the spices for a couple of minutes, then allow to cool down properly. Now add the rest of the ingredients (except for the lettuce), and blend well using a fork. Using a large spoon, place one or two servings into the centre of each iceberg leaf and roll – I would use a couple of toothpicks to keep in place. Serve immediately. A fresh fruit juice complements this wonderfully, and makes not only for a great light lunch but also a highly nutritious one ! Bon Appetit !
I myself use brown rice for this due to PCOS but if your just vegan keep the recipe the way it is
INGREDIENTS
2 large iceberg leaves, washed and drained properly
1 cup plain rice (or any other of your choice) washed, boiled and drained
10 walnuts each chopped in a few pieces
1 small raw carrot cut into very small squares (or grated)
½ small, finely chopped red onion (or 2 small spring onions)
1 tsp curry powder
pinch of ground cardamon
½ tsp paprika
finely chopped fresh mint and basil (about 4 leaves of each)
2 tbsps golden sultanas
3 or 5 chopped, black Greek or Spanish olives
a little dash of fresh lemon juice (optional)
a little salt
a little drizzle of olive or sunflower oil
METHOD
In a non-stick pan, fry your pre-boiled rice in a little oil with all the spices for a couple of minutes, then allow to cool down properly. Now add the rest of the ingredients (except for the lettuce), and blend well using a fork. Using a large spoon, place one or two servings into the centre of each iceberg leaf and roll – I would use a couple of toothpicks to keep in place. Serve immediately. A fresh fruit juice complements this wonderfully, and makes not only for a great light lunch but also a highly nutritious one ! Bon Appetit !
GREEK STEW
Serves 2
INGREDIENTS
extra virgin olive oil
1 medium sized onion, finely chopped
4–5 cloves of garlic, finely chopped
1 large sweet potato, cut into squares
1 large carrot, chopped
1 tin (400g) of cannellini beans, rinsed and drained
6 cherry tomatoes
1½ tbsp tomato puree
2 cups of vegetable stock
1 tsp chilli powder (adjust to suit your palette)
1 tbsp fresh flat leaf celery, finely chopped
½ tsp cinnamon powder
1 tsp vegan margarine
salt to taste
METHOD
In a non-stick casserole, fry your onion, carrots and sweet potato pieces. Allow to cook, and mix for around 3-4 minutes. Then add the garlic, and continue to stir for a couple of minutes (don’t burn the garlic or else it can turn toxic).
Now add the cherry tomatoes and tomato puree, and mix for around another minute. Then add the cinnamon, stock and all the other ingredients and lower the heat. Allow to simmer for 40 minutes, checking on it every so often and stirring.
The stew is ready when the veges are nice and soft. Serve whilst hot with my “Chilli Olive, Garlic & Crusty Herb bread”.
INGREDIENTS
extra virgin olive oil
1 medium sized onion, finely chopped
4–5 cloves of garlic, finely chopped
1 large sweet potato, cut into squares
1 large carrot, chopped
1 tin (400g) of cannellini beans, rinsed and drained
6 cherry tomatoes
1½ tbsp tomato puree
2 cups of vegetable stock
1 tsp chilli powder (adjust to suit your palette)
1 tbsp fresh flat leaf celery, finely chopped
½ tsp cinnamon powder
1 tsp vegan margarine
salt to taste
METHOD
In a non-stick casserole, fry your onion, carrots and sweet potato pieces. Allow to cook, and mix for around 3-4 minutes. Then add the garlic, and continue to stir for a couple of minutes (don’t burn the garlic or else it can turn toxic).
Now add the cherry tomatoes and tomato puree, and mix for around another minute. Then add the cinnamon, stock and all the other ingredients and lower the heat. Allow to simmer for 40 minutes, checking on it every so often and stirring.
The stew is ready when the veges are nice and soft. Serve whilst hot with my “Chilli Olive, Garlic & Crusty Herb bread”.
MY favorite vegan meatballs!!
INGREDIENTS FOR THE ‘MEATBALLS’
* 2 slices of dry wholemeal bread (crusts cut off)
* 1 medium red onion
* 2 cloves garlic
* 1 tbsp fresh mint (or half the amount in dried mint)
* 2 tbsp flat leaf parsley (use a little stem too)
* ½ a grated carrot
* 2 tsp nutritional yeast
* 1 tsp wheatgerm
* 1 tsp vegetable stock granules (use a salted version)
* 1 tsp curry
* ½ tsp cinnamon
* ½ tsp ground cardamon
* ½ tsp coriander seeds
* 3 large mushroom, roughly chopped (and fried)
* 1 tsp egg replacer (mixed with 1 tsp water into a paste)
* 14 pecan halves
* 3 tbsp wholemeal flour
* 1 cup of red quinoa, washed and boiled (remove and drain when ready)
* extra virgin olive oil for frying
METHOD FOR THE BALLS
Start off by placing the bread, nuts, herbs and spices in a food processor, and process until all are very finely chopped. Next, put in the onions, garlic and carrot, and process for a further minute or so.
Add the remaining ingredients, except for the olive oil and quinoa, and process (whilst removing any excess from the sides of the mixer using a spatula). Now add in the cooked quinoa, cooked mushrooms, and egg replacer mix, and process for a few seconds only, so that you are left with a very thick mixture. Remove into a large bowl, and place in the refrigerator for half an hour.
Next sprinkle a large plate with flour, then make sure your hands are totally dry and floured. At this point, begin to take a tablespoon of the meatball mixture at a time, and roll for a few seconds in the palms of your hands, until a ball is formed. Continue to do this, placing the balls on the floured plate, until you have used all the mixture. Sprinkle a little more flour on the top of them, and place them in the fridge for a further 40 minutes or longer if preferrede, so that they bind well prior to frying.
After this, heat a little olive oil in a large non-stick frying plan, and one by one place the balls in the pan, and allow to fry on a medium to low heat, until they are a nice golden brown all over. Then transfer them into an oven-glass, and place in the oven on a low heat. Now it’s time to make the sauce.
SAUCE INGREDIENTS
* extra virgin olive oil
* lots of garlic finely chopped (4 – 5 cloves will do)
* 8 cherry tomatoes, left whole (to compete with the ‘meatballs’ !)
* 4 tbsps tomato puree
* 2 tins (800g) of chopped tomatoes
* a handful of fresh oregano, finely chopped
* salt to taste
* 2 tbsps HP sauce (brown sauce)
* ½ glass of red wine
* ½ tsp fennel seeds
* 1 tsp muscovado sugar
* 2 slices of dry wholemeal bread (crusts cut off)
* 1 medium red onion
* 2 cloves garlic
* 1 tbsp fresh mint (or half the amount in dried mint)
* 2 tbsp flat leaf parsley (use a little stem too)
* ½ a grated carrot
* 2 tsp nutritional yeast
* 1 tsp wheatgerm
* 1 tsp vegetable stock granules (use a salted version)
* 1 tsp curry
* ½ tsp cinnamon
* ½ tsp ground cardamon
* ½ tsp coriander seeds
* 3 large mushroom, roughly chopped (and fried)
* 1 tsp egg replacer (mixed with 1 tsp water into a paste)
* 14 pecan halves
* 3 tbsp wholemeal flour
* 1 cup of red quinoa, washed and boiled (remove and drain when ready)
* extra virgin olive oil for frying
METHOD FOR THE BALLS
Start off by placing the bread, nuts, herbs and spices in a food processor, and process until all are very finely chopped. Next, put in the onions, garlic and carrot, and process for a further minute or so.
Add the remaining ingredients, except for the olive oil and quinoa, and process (whilst removing any excess from the sides of the mixer using a spatula). Now add in the cooked quinoa, cooked mushrooms, and egg replacer mix, and process for a few seconds only, so that you are left with a very thick mixture. Remove into a large bowl, and place in the refrigerator for half an hour.
Next sprinkle a large plate with flour, then make sure your hands are totally dry and floured. At this point, begin to take a tablespoon of the meatball mixture at a time, and roll for a few seconds in the palms of your hands, until a ball is formed. Continue to do this, placing the balls on the floured plate, until you have used all the mixture. Sprinkle a little more flour on the top of them, and place them in the fridge for a further 40 minutes or longer if preferrede, so that they bind well prior to frying.
After this, heat a little olive oil in a large non-stick frying plan, and one by one place the balls in the pan, and allow to fry on a medium to low heat, until they are a nice golden brown all over. Then transfer them into an oven-glass, and place in the oven on a low heat. Now it’s time to make the sauce.
SAUCE INGREDIENTS
* extra virgin olive oil
* lots of garlic finely chopped (4 – 5 cloves will do)
* 8 cherry tomatoes, left whole (to compete with the ‘meatballs’ !)
* 4 tbsps tomato puree
* 2 tins (800g) of chopped tomatoes
* a handful of fresh oregano, finely chopped
* salt to taste
* 2 tbsps HP sauce (brown sauce)
* ½ glass of red wine
* ½ tsp fennel seeds
* 1 tsp muscovado sugar
Easy and delicious scrambled eggs
serves 1
INGREDIENTS
* olive oil
* ½ a packet (175 grms) of firm tofu
* 1 medium-sized red onion, chopped
* 1 large clove garlic, chopped
* 2 medium-sized mushrooms, chopped
* ¼ tsp dried oregano, or 1 tsp freshly chopped oregano
* 1 tsp fresh ginger (grated)
* ¼ tsp nutritional yeast (optional)
* ½ tsp turmeric powder (for the yellow colour)
* 1 tbsp soya sauce
* 1 tsp light tahini
METHOD
Fry the onions in the olive oil, in a non-stick frying pan until transparent. Then add the garlic, ginger and the mushrooms, stirring every few seconds.
Now crumble the tofu into the pan (and quickly rinse your hands), and mix again for a minute or so. Add the soya sauce, whilst continuing to mix, and the rest of the ingredients. Mix all up together for a minute or so, and serve immediately. Enjoy !
TIP : May be served on wholemeal toast, accompanied by freshly squeezed orange juice, to optimize the nutritional value.
INGREDIENTS
* olive oil
* ½ a packet (175 grms) of firm tofu
* 1 medium-sized red onion, chopped
* 1 large clove garlic, chopped
* 2 medium-sized mushrooms, chopped
* ¼ tsp dried oregano, or 1 tsp freshly chopped oregano
* 1 tsp fresh ginger (grated)
* ¼ tsp nutritional yeast (optional)
* ½ tsp turmeric powder (for the yellow colour)
* 1 tbsp soya sauce
* 1 tsp light tahini
METHOD
Fry the onions in the olive oil, in a non-stick frying pan until transparent. Then add the garlic, ginger and the mushrooms, stirring every few seconds.
Now crumble the tofu into the pan (and quickly rinse your hands), and mix again for a minute or so. Add the soya sauce, whilst continuing to mix, and the rest of the ingredients. Mix all up together for a minute or so, and serve immediately. Enjoy !
TIP : May be served on wholemeal toast, accompanied by freshly squeezed orange juice, to optimize the nutritional value.
sweet and savory morrocan couscous
INGREDIENTS
* 3 tbsp olive oil
* 3 cloves garlic, finely chopped
* 1 tsp ground cumin
* ½ tsp chilli powder
* ½ tsp cinnamon
* ½ tsp curry powder
* salt to taste
* 1 tbsp fresh mint, chopped
* ½ cup okra
* ½ an aubergine, cut into squares
* 1 small green pepper, cut into small squares
* 200g chick peas (tinned are fine, and quick to prepare)
* ½ a cup of vegetable stock
* 5 pitted black olives, cut into small pieces
* 6 pitted apricots, cut into slithers
* ½ a cup of pitted prunes, chopped
* 1 tsp brown muscovado sugar
* approx 12 almonds (not roasted if possible)
* 400g dry wholemeal cous cous (cook according to directions.
* some orange zest for sprinkling
METHOD
Use either a large non-stick saucepan, or better still a wok, pour in the oil, and allow to heat slightly. Then begin adding the aubergine pieces, and mix on a medium heat. Now add the spices and a little more oil (as the aubergine will have absorbed most of the oil), and mix well.
Add the remaining ingredients, except for the cous cous, stock, water, nuts and mint, and stir for a few minutes. Then lower the heat, add the stock and the mint, and finally the cous cous. Continue cooking on a low heat until everything has blended well together – 5 minutes should do the trick. Now sprinkle the almonds and orange zest on top and serve hot. Bon Appetit !
* 3 tbsp olive oil
* 3 cloves garlic, finely chopped
* 1 tsp ground cumin
* ½ tsp chilli powder
* ½ tsp cinnamon
* ½ tsp curry powder
* salt to taste
* 1 tbsp fresh mint, chopped
* ½ cup okra
* ½ an aubergine, cut into squares
* 1 small green pepper, cut into small squares
* 200g chick peas (tinned are fine, and quick to prepare)
* ½ a cup of vegetable stock
* 5 pitted black olives, cut into small pieces
* 6 pitted apricots, cut into slithers
* ½ a cup of pitted prunes, chopped
* 1 tsp brown muscovado sugar
* approx 12 almonds (not roasted if possible)
* 400g dry wholemeal cous cous (cook according to directions.
* some orange zest for sprinkling
METHOD
Use either a large non-stick saucepan, or better still a wok, pour in the oil, and allow to heat slightly. Then begin adding the aubergine pieces, and mix on a medium heat. Now add the spices and a little more oil (as the aubergine will have absorbed most of the oil), and mix well.
Add the remaining ingredients, except for the cous cous, stock, water, nuts and mint, and stir for a few minutes. Then lower the heat, add the stock and the mint, and finally the cous cous. Continue cooking on a low heat until everything has blended well together – 5 minutes should do the trick. Now sprinkle the almonds and orange zest on top and serve hot. Bon Appetit !
morrocan smoke eggplant
INGREDIENTS
* 1 medium-sized eggplant (aubergine)
* 3 tbsps olive oil
* salt to taste (it will need it)
* ½ tsp cumin powder
* juice of ½ a small lemon
* 1 tsp sweet paprika
* 2 cloves garlic, very finely chopped
* black pepper
* Drizzle of olive oil for topping
METHOD
You will need an open flame or gas stove for this. Place eggplant (aubergine) with a long fork stuck into it on the naked flame, and turn frequently in order to scorch and blacken it. Have a wide bowl next to you in case the eggplant weeps – all the juices are essential. Once all the eggplant is black, place in a large open bowl, and allow to cool. At this point, peel off the black skin and discard (you may need a bowl of water next to you to wash off any skin that has stuck to your fingers). Place the remaining flesh in a bowl, and mash it until you have a nice thickened pulp.
Fry the olive oil, garlic and spices in a small saucepan for a minute or so, then add the remaining ingredients. Cook the mixture for a few minutes until it takes on a nice deep orange colour. Mix and mash further, and then place in a bowl. Shape it nicely with a fork, and finally drizzle some olive oil on top. Allow to cool, and refrigerate. Now you have yourself a most delicious dip ! Serve as you wish – I often serve it as a stand-alone dip for sharing with friends, or as part of a main course with stuffed artichokes – a healthy and tasty meal indeed
* 1 medium-sized eggplant (aubergine)
* 3 tbsps olive oil
* salt to taste (it will need it)
* ½ tsp cumin powder
* juice of ½ a small lemon
* 1 tsp sweet paprika
* 2 cloves garlic, very finely chopped
* black pepper
* Drizzle of olive oil for topping
METHOD
You will need an open flame or gas stove for this. Place eggplant (aubergine) with a long fork stuck into it on the naked flame, and turn frequently in order to scorch and blacken it. Have a wide bowl next to you in case the eggplant weeps – all the juices are essential. Once all the eggplant is black, place in a large open bowl, and allow to cool. At this point, peel off the black skin and discard (you may need a bowl of water next to you to wash off any skin that has stuck to your fingers). Place the remaining flesh in a bowl, and mash it until you have a nice thickened pulp.
Fry the olive oil, garlic and spices in a small saucepan for a minute or so, then add the remaining ingredients. Cook the mixture for a few minutes until it takes on a nice deep orange colour. Mix and mash further, and then place in a bowl. Shape it nicely with a fork, and finally drizzle some olive oil on top. Allow to cool, and refrigerate. Now you have yourself a most delicious dip ! Serve as you wish – I often serve it as a stand-alone dip for sharing with friends, or as part of a main course with stuffed artichokes – a healthy and tasty meal indeed
vegan corn bread
INGREDIENTS
* 1 cup of organic polenta (corn meal)
* 1 cup of unbleached self-raising white flour
* 1 cup of soya milk
* ¼ cup of white sugar
* 1/3 cup of sunflower oil
* 3 tsp egg replacer (I use Orgran gluten free)
* 4 tbsp water
* 1 tsp baking powder
* ½ tsp salt
* ½ small green pepper, finely chopped
Serves around 6-8 portions depending upon culinary resistance.
METHOD
Start off by preheating your oven to 190°c (375° Fahrenheit), and greasing your oven dish with vegan margarine or oil. Then mix the egg replacer with the water, making sure that you remove any lumps. Place all the dry ingredients in a large mixing bowl, and mix well. Then add in the soya milk, sunflower oil and egg replacer mix, and stir well. Finally add in the chopped green pepper, and mix well. Pour mix into your pan, and bake for around 25 minutes. Check to see if it is ready by poking a stick in the middle – if it is clean when you take it out, it’s ready
* 1 cup of organic polenta (corn meal)
* 1 cup of unbleached self-raising white flour
* 1 cup of soya milk
* ¼ cup of white sugar
* 1/3 cup of sunflower oil
* 3 tsp egg replacer (I use Orgran gluten free)
* 4 tbsp water
* 1 tsp baking powder
* ½ tsp salt
* ½ small green pepper, finely chopped
Serves around 6-8 portions depending upon culinary resistance.
METHOD
Start off by preheating your oven to 190°c (375° Fahrenheit), and greasing your oven dish with vegan margarine or oil. Then mix the egg replacer with the water, making sure that you remove any lumps. Place all the dry ingredients in a large mixing bowl, and mix well. Then add in the soya milk, sunflower oil and egg replacer mix, and stir well. Finally add in the chopped green pepper, and mix well. Pour mix into your pan, and bake for around 25 minutes. Check to see if it is ready by poking a stick in the middle – if it is clean when you take it out, it’s ready
Chili con carne
Serves 3-4 portions
INGREDIENTS
* olive oil
* 400g of crushed tomatoes
* 1 large onion finely chopped
* 5 garlic cloves chopped
* 2 cups of veggie mince (either vegan burgers crushed, soya mince or any other vegan mince sold in your health food store, the choice is yours)
* 1 tin of red kidney beans (240g drained and washed)
* 1 tsp sweet paprika
* ½ tsp chilli powder
* 2 tbsp tomato puree
* ½ a green pepper finely chopped
* 1 tsp brown sugar
* ½ tsp dried oregano
* ½ tsp coriander seeds (optional)
* salt & pepper to taste
* ¼ cup of water
METHOD
Pour some oil in a non stick frying pan, then fry the onion and garlic, but don’t allow it to stick or burn – a minute or two should do the trick. Next add the vegan mince (frozen or otherwise), mix it around a little until it thaws into the pan, and remember to stir at the same time. Now add the tomato puree, continue to mix and add the spices and herbs. Mix again and cover for half a minute on a low heat at this point.
Now add the rest of the ingredients, except the green peppers and cover. Allow to cook on a low flame for around 45 minutes or so. Finally add the green peppers and a little water and continue to cook for a few more minutes. The green peppers will cook in the heat of the mixture as they are very finely chopped, and we want a little crunch for the texture here. Enjoy !
INGREDIENTS
* olive oil
* 400g of crushed tomatoes
* 1 large onion finely chopped
* 5 garlic cloves chopped
* 2 cups of veggie mince (either vegan burgers crushed, soya mince or any other vegan mince sold in your health food store, the choice is yours)
* 1 tin of red kidney beans (240g drained and washed)
* 1 tsp sweet paprika
* ½ tsp chilli powder
* 2 tbsp tomato puree
* ½ a green pepper finely chopped
* 1 tsp brown sugar
* ½ tsp dried oregano
* ½ tsp coriander seeds (optional)
* salt & pepper to taste
* ¼ cup of water
METHOD
Pour some oil in a non stick frying pan, then fry the onion and garlic, but don’t allow it to stick or burn – a minute or two should do the trick. Next add the vegan mince (frozen or otherwise), mix it around a little until it thaws into the pan, and remember to stir at the same time. Now add the tomato puree, continue to mix and add the spices and herbs. Mix again and cover for half a minute on a low heat at this point.
Now add the rest of the ingredients, except the green peppers and cover. Allow to cook on a low flame for around 45 minutes or so. Finally add the green peppers and a little water and continue to cook for a few more minutes. The green peppers will cook in the heat of the mixture as they are very finely chopped, and we want a little crunch for the texture here. Enjoy !
Spinach and ginger soup
Serves 3
INGREDIENTS
* ½ kilo of fresh washed spinach or 10 balls of frozen spinach (allowed to thaw)
* 2 tbsps olive oil
* 3 cloves or two roots of garlic
* 1½ tsp minced ginger
* ¼ tsp ground nutmeg
* juice of a lime (or more if you desire)
* a pinch of ground cardamon
* 1 medium onion finely chopped
* pepper & salt
* 900ml vegetable stock or water
METHOD
Sauté the onion and minced ginger for a minute or so, and then add the garlic, and fry for a further minute. Then add in the chopped spinach, and fry until the spinach has wilted, or, if using the thawed (from frozen) spinach, just mix it through for a minute or so.
Add water or stock, and simmer for about 20-30 minutes.
Allow to cool slightly, and then transfer to food processor and blend, or use an electric hand blender. Add pepper, a good grating of nutmeg, the lime juice (to your taste), and blend for a few seconds. Re-heat and serve hot.
INGREDIENTS
* ½ kilo of fresh washed spinach or 10 balls of frozen spinach (allowed to thaw)
* 2 tbsps olive oil
* 3 cloves or two roots of garlic
* 1½ tsp minced ginger
* ¼ tsp ground nutmeg
* juice of a lime (or more if you desire)
* a pinch of ground cardamon
* 1 medium onion finely chopped
* pepper & salt
* 900ml vegetable stock or water
METHOD
Sauté the onion and minced ginger for a minute or so, and then add the garlic, and fry for a further minute. Then add in the chopped spinach, and fry until the spinach has wilted, or, if using the thawed (from frozen) spinach, just mix it through for a minute or so.
Add water or stock, and simmer for about 20-30 minutes.
Allow to cool slightly, and then transfer to food processor and blend, or use an electric hand blender. Add pepper, a good grating of nutmeg, the lime juice (to your taste), and blend for a few seconds. Re-heat and serve hot.
Sweet potato ,leek,ginger soup
Sweet potato and ginger soup
Serves 3 portions
INGREDIENTS
extra virgin olive oil
1 fresh garlic clove
1 large sweet potato, nicely peeled, washed and cut into medium sized squares
1 large leek chopped
1 inch of fresh ginger peeled and chopped
2 cups of mushroom stock
½ a cup of coconut milk
salt and pepper to taste
soya cream for topping
METHOD
Fry the chopped leeks, sweet potato and ginger in a non-stick casserole, mixing often for a few minutes.
Next, add the chopped garlic and continue to mix for a minute or so. Now add the mushroom stock and simmer for 30 minutes on a medium/low heat.
Finally, add the coconut milk. Make sure that your veges are soft, add the salt and pepper, allow to cool for some minutes and then with an electric food blender, blend until smooth and creamy.
Serve, and with the back of a teaspoon, add some soya cream to delight the eye. Bon Apetit !
Serves 3 portions
INGREDIENTS
extra virgin olive oil
1 fresh garlic clove
1 large sweet potato, nicely peeled, washed and cut into medium sized squares
1 large leek chopped
1 inch of fresh ginger peeled and chopped
2 cups of mushroom stock
½ a cup of coconut milk
salt and pepper to taste
soya cream for topping
METHOD
Fry the chopped leeks, sweet potato and ginger in a non-stick casserole, mixing often for a few minutes.
Next, add the chopped garlic and continue to mix for a minute or so. Now add the mushroom stock and simmer for 30 minutes on a medium/low heat.
Finally, add the coconut milk. Make sure that your veges are soft, add the salt and pepper, allow to cool for some minutes and then with an electric food blender, blend until smooth and creamy.
Serve, and with the back of a teaspoon, add some soya cream to delight the eye. Bon Apetit !
Monday, February 21, 2011
Chinese-style sauteed tofu Recipe
Chinese-style sauteed tofu Ingredients
1 1/2 teaspoons salt
1 tablespoon cornstarch
1 tablespoon hot bean paste
1 tablespoon minced garlic
1 teaspoon granulated sugar
1 teaspoon minced ginger
1 teaspoon sesame oil
1/2 cup soup stock
2 tablespoons water
3 ounces ground pork
4 (3-inch square) pieces tofu
4 cups oil
Chopped green onions (for garnish)
How To Make Chinese-style sauteed tofu
Chinese-style sauteed tofu Recipe Directions:
Cut tofu into 1 1/2-inch square pieces, then cut each piece into 2 triangles. Pat dry.
Heat oil in a wok or large skillet. Fry tofu until golden brown. Remove tofu from pan and remove oil, leaving only 2 tablespoons. Add ground pork to skillet; fry until pink is gone. Add bean paste, garlic and ginger. Add soup stock, then add browned tofu. Cover and cook over low heat for 2 minutes.
Add salt and sugar; bring to a low boil. Make a paste of cornstarch and water; add to mixture and stir until thickened.
Serve garnished with green onions.
Enjoy Chinese-style sauteed tofu!
Make Chinese-style sauteed tofu part of your meal today! Find other dishes that go well with this.
*********NOT TO SELF,my modification would be to use textured vegetable protein instead of pork**************
1 1/2 teaspoons salt
1 tablespoon cornstarch
1 tablespoon hot bean paste
1 tablespoon minced garlic
1 teaspoon granulated sugar
1 teaspoon minced ginger
1 teaspoon sesame oil
1/2 cup soup stock
2 tablespoons water
3 ounces ground pork
4 (3-inch square) pieces tofu
4 cups oil
Chopped green onions (for garnish)
How To Make Chinese-style sauteed tofu
Chinese-style sauteed tofu Recipe Directions:
Cut tofu into 1 1/2-inch square pieces, then cut each piece into 2 triangles. Pat dry.
Heat oil in a wok or large skillet. Fry tofu until golden brown. Remove tofu from pan and remove oil, leaving only 2 tablespoons. Add ground pork to skillet; fry until pink is gone. Add bean paste, garlic and ginger. Add soup stock, then add browned tofu. Cover and cook over low heat for 2 minutes.
Add salt and sugar; bring to a low boil. Make a paste of cornstarch and water; add to mixture and stir until thickened.
Serve garnished with green onions.
Enjoy Chinese-style sauteed tofu!
Make Chinese-style sauteed tofu part of your meal today! Find other dishes that go well with this.
*********NOT TO SELF,my modification would be to use textured vegetable protein instead of pork**************
Brussel sprouts
Health Benefits of Brussels Sprouts
No one knows the origin of Brussels sprouts, though it's logical to assume they originated in Belgium. Like nearly all vegetables, Brussels sprouts are naturally low in fat and calories.
But unlike most vegetables, Brussels sprouts are rather high in protein, accounting for more than a quarter of their calories. Although the protein is incomplete -- it doesn't provide the full spectrum of essential amino acids -- it can be made complete with whole grains. This means you can skip a higher-calorie source of protein, like high-fat meat, and occasionally rely on a meal of Brussels sprouts and grains.
Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are one of those foods that will fill you up, without filling you out.
Health Benefits of Brussels Sprouts
Brussels sprouts are very high in fiber, and they belong to the disease-fighting cabbage family. Indeed, they look like miniature cabbages. Like broccoli and cabbage -- fellow cruciferous vegetables -- Brussels sprouts may protect against cancer with their indole, a phytochemical.
Brussels sprouts are also particularly rich in vitamin C, another anti-cancer agent. Whether you choose them for their healthiness or because you love Brussels sprouts, one thing is certain: You will be getting a good-for-the-body food that is high in protein and low in fat and calories.
Brussels Sprouts, Fresh, Cooked
Serving Size: 1/2 cup
Calories 30
Fat
<1 g
Saturated Fat
0 g
Cholesterol
0 mg
Carbohydrate
7 g
Protein
2 g
Dietary Fiber 2 g
Sodium
17 mg
Vitamin A
604 IU
Vitamin C
48 mg
Folic Acid
47 mcg
Iron
1 mg
Potassium
247 mg
Carotenoids
1,369 micrograms
No one knows the origin of Brussels sprouts, though it's logical to assume they originated in Belgium. Like nearly all vegetables, Brussels sprouts are naturally low in fat and calories.
But unlike most vegetables, Brussels sprouts are rather high in protein, accounting for more than a quarter of their calories. Although the protein is incomplete -- it doesn't provide the full spectrum of essential amino acids -- it can be made complete with whole grains. This means you can skip a higher-calorie source of protein, like high-fat meat, and occasionally rely on a meal of Brussels sprouts and grains.
Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are one of those foods that will fill you up, without filling you out.
Health Benefits of Brussels Sprouts
Brussels sprouts are very high in fiber, and they belong to the disease-fighting cabbage family. Indeed, they look like miniature cabbages. Like broccoli and cabbage -- fellow cruciferous vegetables -- Brussels sprouts may protect against cancer with their indole, a phytochemical.
Brussels sprouts are also particularly rich in vitamin C, another anti-cancer agent. Whether you choose them for their healthiness or because you love Brussels sprouts, one thing is certain: You will be getting a good-for-the-body food that is high in protein and low in fat and calories.
Brussels Sprouts, Fresh, Cooked
Serving Size: 1/2 cup
Calories 30
Fat
<1 g
Saturated Fat
0 g
Cholesterol
0 mg
Carbohydrate
7 g
Protein
2 g
Dietary Fiber 2 g
Sodium
17 mg
Vitamin A
604 IU
Vitamin C
48 mg
Folic Acid
47 mcg
Iron
1 mg
Potassium
247 mg
Carotenoids
1,369 micrograms
Tuesday, February 15, 2011
February "IUI" CYCLE
okay well this is the first IUI cycle I will be back on after almost a year off.
According to my clear blue easy I have been ovulating myself the past two months ,still of course the fertility clinics want you to use meds because they want their money !
Anyways I am on 100 puregon each day .Today February the 15 th is my day 2 at this new clinic . They will be calling me between 1-3 to let me know when my days are to go for blood and /or ultrasounds .
I'll keep you up to date .
By the way I have been if not stated before to many epxert doctors since 1999 in the fertility field .My new doctor started her career in 1996. With all the records she has of me which they have all clearly stated I have PCOS she made me take again 17-hydroxyprogesterone to rule out 21-hydroxylase deficiency (CAH). Many such women may appear similar to PCOS and be made worse by insulin resistance or obesity, but they can be greatly helped by adrenal suppression with low-dose glucocorticoid therapy.
Well yesterday I received a call from her office saying I have unusual high level.
Considering they have it on record when my last cycle was because they did wrong tests on my last day two that I had already done before and the one they should of done I am now booked to do on Friday ....anyways turns out they did it near the end of my cycle when I was about to get an upcoming period ! So I had to waste my time today and to another test over for them . I hope they can straighten out and organize their records better :(
Second test normal----they did previous tests on wrong they of my cycle!!!!!!!!!!!!!!!!!!!!!!!
According to my clear blue easy I have been ovulating myself the past two months ,still of course the fertility clinics want you to use meds because they want their money !
Anyways I am on 100 puregon each day .Today February the 15 th is my day 2 at this new clinic . They will be calling me between 1-3 to let me know when my days are to go for blood and /or ultrasounds .
I'll keep you up to date .
By the way I have been if not stated before to many epxert doctors since 1999 in the fertility field .My new doctor started her career in 1996. With all the records she has of me which they have all clearly stated I have PCOS she made me take again 17-hydroxyprogesterone to rule out 21-hydroxylase deficiency (CAH). Many such women may appear similar to PCOS and be made worse by insulin resistance or obesity, but they can be greatly helped by adrenal suppression with low-dose glucocorticoid therapy.
Well yesterday I received a call from her office saying I have unusual high level.
Considering they have it on record when my last cycle was because they did wrong tests on my last day two that I had already done before and the one they should of done I am now booked to do on Friday ....anyways turns out they did it near the end of my cycle when I was about to get an upcoming period ! So I had to waste my time today and to another test over for them . I hope they can straighten out and organize their records better :(
Second test normal----they did previous tests on wrong they of my cycle!!!!!!!!!!!!!!!!!!!!!!!
Avocado Shami Kababs
Avocado Shami Kababs
FROM one of my favorite BLOGS "HOLY COW! VEGAN RECIPES "
Avocado Kababs
(Makes about 15 kababs)
Ingredients:
1 perfectly ripe avocado, mashed
1/2 cup chana dal (bengal gram dal)
1 bay leaf
3 cloves
2 green cardamom pods
A 1-inch piece of cinnamon
Salt to taste
1 chipotle chili pepper with 1 tbsp of the adobo sauce they are packed in (adjust up or down based on your spicy-hot taste)
1 tsp ground coriander powder
1/4 cup green coriander leaves
2 tbsp chickpea or garbanzo bean flour (besan)
1 tbsp cornflour
Salt to taste
Oil for spraying the griddle
Place the chana dal, bay leaf, cloves, cardamom and cinnamon in a saucepan and cover with water. Bring it to a boil and then lower the heat and allow it to simmer about 40 minutes or until almost tender. Turn off the heat and drain.
Place the chana dal in a food processor and process until you have a pretty fine powder. Add the avocado and process together until everything comes together.
Remove the mixture to a bowl and add the coriander powder, chopped chipotle chili and sauce, cornflour and chickpea flour. Mix thoroughly. You should have a mixture that holds together. If it is still too soft, you can add more chickpea flour.
Shape the mixture into tiny patties, about 3/4 of an inch in diameter.
Spray oil on a cast-iron or non-stick griddle and heat.
Place the kabobs one at a time, with a little distance between each, on the griddle.
Cook over medium-high heat about a minute on each side or until golden-brown. Everything is already cooked, so you don't need to cook this-- all you want is that crisp crust.
Remove to a dish. Serve hot with coconut chutney.
Here's the link to "VAishali's Butterless advocado Brioche"
The Girls has so much talent ! Love her blog.Please give her all the credit and visit her Blog !!!
Monday, February 14, 2011
Vegetarian Tortilla Soup
Make Vegetarian Tortilla Soup
Tortilla soup is a common dish in Mexico, and can easily be adapted for vegetarian diets. In traditional recipes, the tortilla strips can be baked or fried, but baking will result in less fat and less preparation. This recipe yields approximately four servings as a main course. Serve with an avocado salad for a hearty meal.
Things You'll Need:
* Corn tortillas
* Baking sheet
* Extra virgin olive oil
* Basting brush
* Kitchen shears
* Large sauce pan
* Large onion
* Garlic cloves
* Jalapeño pepper
* 2 (14.5 oz) cans diced tomatoes
* Vegetable broth
* Fresh cilantro
* Salt
* Pepper
* Lime wedges
#
1
Preheat the oven to 425 degrees. Lay four corn tortillas on a baking sheet, ensuring that they overlap as little as possible, and brush each one with extra virgin olive oil using a basting brush.
#
2
Place the baking sheet on the middle rack in the oven, and bake for five to seven minutes. Don't allow the tortillas to become too crisp, or they'll be difficult to make into strips. Remove the sheet from the oven and allow the tortillas to cool for several minutes.
#
3
Cut the tortillas into strips about a half inch in width using sharp kitchen shears, and set aside. Some of the strips may break apart during this process. Finely chop one large onion, and mince three cloves of garlic and one jalapeño.
#
4
Heat approximately 2 tbsp. of extra virgin olive oil over medium heat in a large sauce pan until it begins to simmer: about three to four minutes. Add the chopped onion to the oil and sauté for four to five minutes, or until it becomes translucent. Add the minced garlic and jalapeño and cook an additional one minute.
#
5
Add the two cans of diced tomatoes to the pan and slowly stir in three cups of vegetable broth. Turn the heat to high and bring the mixture to a full boil. Add the tortilla strips you made earlier, reserving about one quarter of them for garnish. Add about 2 tbsp. fresh cilantro leaves, stir well to combine, and then place the lid on the pan.
#
6
Remove the pan from the stove and allow it to sit, covered, for about five minutes. Check to make sure the tortilla strips have softened, and then add salt and pepper to taste. Serve the vegetarian tortilla soup immediately and garnish individual bowls with a lime wedge and tortilla strips.
this is the non vegetarian version
Thursday, February 10, 2011
Grilled Rosemary oil Flat bread
basic bread recipe
ingredients
• 1kg/just over 2lb whole wheat bread flour
• 625ml/just over 1 pint tepid water
• 30g/1oz fresh yeast or 3 x 7g/¼oz sachets dried yeast
• 2 tablespoons sugar
• 1 level tablespoon fine sea salt
extra flour for dusting
Stage 1: making a well
Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
Stage 2: getting it together
Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
Stage 3: kneading!
This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
Stage 4: first prove
Flour the top of your dough. Put it in a bowl, cover with clingfilm, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
Stage 5: second prove, flavouring and shaping
Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
Stage 6: cooking your bread
Very gently place your bread dough on to a flour-dusted baking tray and into a preheated oven. Don't slam the door or you'll lose the air that you need. Bake according to the time and temperature given with your chosen recipe. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.
ingredients
• 1 batch basic bread dough
• plain flour, for dusting
• olive oil
• a few sprigs of fresh rosemary, leaves picked
sea salt
Follow my basic bread recipe through steps 1 to 4. After the dough has doubled in size, you need to knock the air out of it by bashing it around for a minute. Now it’s ready to be transformed into pizzas or flatbreads.
Tear off chunks of the dough and roll out your bread, shaping into slightly irregular oval shape rounds, about 0.5cm thick.
Oil the grill on the barbie, then lay the flatbreads on top of the grill and cook them for about 3 minutes. Turn them over and cook for another 3 minutes until they are golden brown, crispy and slightly charred – this’ll give them a real barbecued flavour.
Take the flatbreads off the barbie. Mix a couple of lugs of olive oil with the rosemary leaves and brush (or drizzle) over the hot breads. Sprinkle with salt and serve straight away while still warm.
Vegan Sweet Potato Quesadilla on a Buckwheat Tortilla
Ingredients for 2 to 3 quesadillas:
* 2 large sweet potatoes
* 1 tsp diced garlic
* 1/2 tsp ground cumin
* 1/2 tsp oregano
* 1/2 chilli powder
* 1/2 tsp of onion powder or 2 tablespoons of sauteed onions
* 2 tablespoons of Daiya cheddar “cheese” (vegan cheese)
* 2 tablespoons of Daiya mozarella “cheese” (vegan cheese)
* diced tomatoes (optional)
Directions:
Bake or boil sweet potatoes, peel, mash and mix in garlic, cumin, oregano, chilli powder, vegan cheese, and onions.
Spray griddle with olive oil or vegan butter. Cook tortillas with the filling on one half of the tortilla, then fold (when the tortilla gets a little crusty).
Serve with salsa, vegan sour “cream” (TOFUTTI VEGAN SOUR CREAM), or hot sauce.
Gluten-Free Wrap Recipe- Millet Buckwheat Tortillas
We love these pliable wraps. I stuff them with sandwich fillings, quinoa salads, cooked rice and veggies. This recipe makes about 10 good sized wraps. These are truly best eaten the day they are cooked. Freeze leftovers with sheets of wax paper between each wrap.
Whisk together the dry ingredients:
1 cup millet flour
1/2 cup buckwheat flour
1/2 cup sorghum flour
1/2 cup arrowroot or tapioca starch
2 teaspoons xanthan gum
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon minced onion
1/2 teaspoon garlic powder
1 teaspoon thyme
Add in:
3 tablespoons olive oil
1 tablespoon honey or raw agave nectar
1/4 teaspoon light tasting vinegar
Ener-G Egg Replacer for 2 eggs whisked with 4 tablespoons hot water
1 1/2 cups hot water
1/2 cup hemp milk (or non-dairy milk)
Beat the wet ingredients into the dry mix until the batter is smooth. It should look and feel like a thick pancake batter (though it appears strange and goopy at first, keep beating).
To cook on a griddle or crepe pan:
Heat a lightly oiled griddle or crepe pan over medium high heat. When a drop
of water sizzles and bounces off the surface, your griddle or pan is ready.
Use an ice cream scoop to measure and plop a spoonful of batter onto the hot pan; and working quickly, use the back of a large spoon to spread the batter out as thin as you can. Six inches is usually an average size.
Let the wrap cook for a minute until firm. Using a thin large spatula, slide underneath the wrap and flip it to cook the other side for a minute until done.
Place the cooked wrap on a flat surface to cool.
Repeat the process to make a total of 10 wraps.
These are best eaten fresh.
* 2 large sweet potatoes
* 1 tsp diced garlic
* 1/2 tsp ground cumin
* 1/2 tsp oregano
* 1/2 chilli powder
* 1/2 tsp of onion powder or 2 tablespoons of sauteed onions
* 2 tablespoons of Daiya cheddar “cheese” (vegan cheese)
* 2 tablespoons of Daiya mozarella “cheese” (vegan cheese)
* diced tomatoes (optional)
Directions:
Bake or boil sweet potatoes, peel, mash and mix in garlic, cumin, oregano, chilli powder, vegan cheese, and onions.
Spray griddle with olive oil or vegan butter. Cook tortillas with the filling on one half of the tortilla, then fold (when the tortilla gets a little crusty).
Serve with salsa, vegan sour “cream” (TOFUTTI VEGAN SOUR CREAM), or hot sauce.
Gluten-Free Wrap Recipe- Millet Buckwheat Tortillas
We love these pliable wraps. I stuff them with sandwich fillings, quinoa salads, cooked rice and veggies. This recipe makes about 10 good sized wraps. These are truly best eaten the day they are cooked. Freeze leftovers with sheets of wax paper between each wrap.
Whisk together the dry ingredients:
1 cup millet flour
1/2 cup buckwheat flour
1/2 cup sorghum flour
1/2 cup arrowroot or tapioca starch
2 teaspoons xanthan gum
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon minced onion
1/2 teaspoon garlic powder
1 teaspoon thyme
Add in:
3 tablespoons olive oil
1 tablespoon honey or raw agave nectar
1/4 teaspoon light tasting vinegar
Ener-G Egg Replacer for 2 eggs whisked with 4 tablespoons hot water
1 1/2 cups hot water
1/2 cup hemp milk (or non-dairy milk)
Beat the wet ingredients into the dry mix until the batter is smooth. It should look and feel like a thick pancake batter (though it appears strange and goopy at first, keep beating).
To cook on a griddle or crepe pan:
Heat a lightly oiled griddle or crepe pan over medium high heat. When a drop
of water sizzles and bounces off the surface, your griddle or pan is ready.
Use an ice cream scoop to measure and plop a spoonful of batter onto the hot pan; and working quickly, use the back of a large spoon to spread the batter out as thin as you can. Six inches is usually an average size.
Let the wrap cook for a minute until firm. Using a thin large spatula, slide underneath the wrap and flip it to cook the other side for a minute until done.
Place the cooked wrap on a flat surface to cool.
Repeat the process to make a total of 10 wraps.
These are best eaten fresh.
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