The Complete Book of Raw Food (66 page)

Dehydrate for at least 1 hour before serving. Place the pizza on a pan, and use a cutting wheel to cut the pie into 8 slices.

Avocado Burritos

B
Y
D
AVID
W
OLFE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
None

2 avocados

2 jalapeño peppers

4 tomatoes

1 orange, juiced

8 lettuce leaves

In a medium bowl, mash and mix together the avocados, peppers, and tomatoes. Squeeze in some orange juice for sweetness. Divide mixture among lettuce leaves and roll up burrito style.

Tip:
Omit the jalapeño pepper if you’re serving this dish to young children, or others who don’t enjoy hot food.

Calabasa Relleno with Pico de Gallo

B
Y
Q
UINTESSENCE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
1 hour

S
ERVES
5
S
PECIAL
E
QUIPMENT
Food processor

5 sunburst squash

For the stuffing:

½ cup pine nuts

1 cup Brazil nuts

¼ cup macadamia nuts

3 sun-dried tomatoes

1 ½ tablespoons olive oil

1 ½ tablespoons cumin powder

1 ½ tablespoons chili powder

¼ tablespoon cayenne powder

1 clove garlic

sea salt, to taste

½ bell pepper

¼ bunch green onions

½ bunch cilantro

For the sauce:

1 large tomato

1 ounce sun-dried tomato

1 clove garlic

1 ounce lemon juice

¼ cup filtered water

¼ medium onion, minced

½ bunch green onions, minced

¼ bunch cilantro, minced

2 tablespoons olive oil

To prepare the Calabasa Relleno, remove the tops of the squash and set them aside. Hollow out the squashes, and save the insides. If you want, dehydrate the squash at 95°F degrees for 4 to 5 hours to soften.

Process the nuts, sun-dried tomatoes, olive oil, cumin, chili powder, cayenne, garlic, and sea salt in a food processor. Blend until lumpy and transfer to a bowl.

In the food processor, pulse-chop to mince the meat from the 5 squash together with the bell pepper, green onion, and cilantro. Mix together with the nut stuffing and set aside.

To prepare the Pico de Gallo, blend half of the fresh tomato with the sun-dried tomato, garlic, lemon juice, and filtered water. Transfer to a mixing bowl.

Chop the remainder of the fresh tomato. Add the minced onion, green onion, cilantro, olive oil, and the chopped tomato to the sauce, and mix well.

Fill each individual squash with the stuffing, and replace the squash caps. If you want, place them in the dehydrator to warm until serving. When ready to serve, spoon sauce onto plates and place each squash on top.

Chili Rellenos

B
Y
R
OBERT
Y
AROSH AND
L
ISA
S
OTO

A
DVANCED PREP
:
2 hours for dehydrating
I
MMEDIATE PREP
:
50 min

S
ERVES
6 to 8
S
PECIAL
E
QUIPMENT
Food processor, dehydrator

For the pâté:

½ cup pumpkin seeds, soaked and drained

½ cup almonds, soaked and drained

½ cup walnuts, soaked and drained

½ cup chopped red peppers

½ onion, chopped

1 ½ tablespoons Mexican seasoning

½ cup fresh cilantro

3 cloves garlic

½ teaspoon Celtic sea salt

1 tablespoon yellow miso

6 to 8 Hatch chili peppers

For the cheese:

1 teaspoon yellow miso

1 teaspoon tahini

For the salsa:

3 tomatoes

2 mangos, diced

2 avocados, diced

½ red pepper, diced

½ cup papaya, diced

¼ jalapeño, diced

2 cloves garlic

3 green onions, chopped

¼ teaspoon Celtic sea salt

¼ cup olive oil

¼ cup fresh lime juice

½ bunch fresh cilantro, chopped

½ teaspoon chili powder

Combine the pumpkin seeds, almonds, walnuts, red peppers, onion, Mexican seasoning, cilantro, garlic, sea salt, and yellow miso in a food processor and blend to a chunky pâté.

Stuff the chili peppers with the pâté. Place the chilis in your dehydrator at 115°F for 2 hours.

To make the cheese, combine the yellow miso with 1 teaspoon tahini and 2 teaspoons water in a bowl and mix well.

Mix together all the salsa ingredients in a bowl. Top the warm rellenos with the salsa and cheese. Enjoy!

Fajita Vegetables with Chili Pistachios