The Complete Book of Raw Food (71 page)

BY
M
ARY
R
YDMAN

A
DVANCED PREP
:
6 hours to soak nuts, 3 ½ hours dehydrating time

I
MMEDIATE PREP
:
20 min

S
PECIAL
E
QUIPMENT
Food processor, dehydrator
S
ERVES
3–4

½ large red bell pepper, chopped

2 medium portobello mushroom caps, chopped

1 small carrot, cut into ½ inch slices

1 cup almonds, soaked

2 tablespoons onion, chopped

1 small clove garlic, sliced

1 ½ tablespoons mild flavored miso

1 teaspoon lemon juice

¼ tsp dried basil

Process all in food processor to smooth consistency. You will need to keep scraping down the sides and may need to add a couple tablespoons water, but be careful not to add too much. Drop by ¼ cups-full onto Teflex sheets and form into patties about ¾ inch thick. Dehydrate 2 hours at 145 degrees (Excalibur dehydrator only), then about 1 ½ hours at 110 degrees to moist burger consistency. Serve warm from dehydrator. Serve with your favorite sauce and sliced tomatoes. They will keep a day in the refrigerator if necessary.

Contributor’s note:
Moist and meaty, these will amaze you!

Broccoli with Chedda Sauce

B
Y
R
HIO

A
DVANCED PREP
:
6 hours for soaking; 2 to 4 hours for dehydrating

I
MMEDIATE PREP
:
40 min
S
ERVES
3 to 4
S
PECIAL
E
QUIPMENT
Blender, dehydrator

3 cups finely chopped broccoli

For the sauce:

1 large red bell pepper, chopped with seeds and stem removed

¾ cup pine nuts, soaked overnight or for at least 2 hours and drained

½ cup sunflower seeds, soaked overnight or for at least 2 hours and drained

½ lemon, juiced

1 ½ tablespoons nutritional yeast flakes

1 small clove garlic (optional)

2 teaspoons nama shoyu

For the marinade:

1 tablespoon olive or flaxseed oil

1 lemon or lime, juiced

1 to 2 teaspoons nama shoyu or dash Celtic sea salt

Toss the broccoli with all the marinade ingredients until it is well coated. Cover and let marinate overnight in the refrigerator.

To make the sauce, place the red bell pepper in the blender first. (It releases liquid so you won’t have to add any water.)

Rinse the soaked pine nuts and sunflower seeds and add to the blender. Add the lemon, yeast flakes, garlic, and nama shoyu and blend well. If the red bell pepper doesn’t liquefy readily, add a little water (not too much).

Mix the broccoli with some of the sauce; serve as is or dehydrate for 2 to 4 hours at 95°F and serve warm.

Variation 1:
For those who don’t care for the flavor of pine nuts, you can make the recipe with 1 cup sprouted, blanched almonds, and reduce the amount of sunflower seeds to ¼ cup. You may also add 1 to 2 tablespoons soaked macadamia nuts for a creamier sauce. All other ingredients remain the same.

Variation 2:
This sauce can also be made into a cheddar-type cheese by dehydrating it. Spread the sauce ¼-inch thick on a Teflex-lined dehydrator tray and dehydrate at 95°F for 1 to 2 days. The resulting sheet can then be cut into pieces or crumbled with your hands and used like grated cheese. It will keep for more than 2 weeks in the refrigerator.

Broccoli with Red Pepper Dressing

B
Y
R
ITA
R
OMANO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
25 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Cuisinart or heavy-duty food processor

2 red peppers, chopped

1 young yellow squash, chopped

1 large clove garlic, minced

½ red onion, chopped

4 tablespoons tahini

1 teaspoon curry powder

1 teaspoon maple syrup (optional)

¼ teaspoon cayenne (optional)

Bragg Liquid Aminos or yellow miso, to taste

1 bunch broccoli florets

Combine the red peppers, squash, garlic, onion, tahini, curry powder, maple syrup (if using), and cayenne (if using) in a Cuisinart and process using the “S” blade. Blend the mixture and add enough water to create a thick dressing. Add more miso or Bragg Liquid Aminos to taste.

Coat the broccoli with the dressing. It sticks to the florets and gives the crunchy broccoli a great flavor.

Buttery Peas and Corn (Fast Food Raw Food)

BY
J
ULIAN
H
UERTA

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

S
PECIAL
E
QUIPMENT
None
S
ERVES
1

½ cup corn (I use the frozen kind and warm them with warm water)

½ cup peas (same as corn)

3 teaspoons cold pressed organic olive oil

dashes of salt

⅛ tsp cayenne powder

⅛ tsp basil (optional)

… Mix it up … Yeah!

This is one of my favorite fast foods for its ease, simplicity, tastiness, and easily accommodates other ingredients that I have on hand that I want to add. It will fill you up if you want to feel full.

Coconut Rice