Wednesday, July 28, 2010

Raw Onion Dip

I've mentioned before how much I enjoy Alissa Cohen's "Living on Live Food." It's full of great recipes that are raw, vegan, and most importantly, tasty!

I was looking for something to dip my "Flax Crackers with Everything" into and thought I'd flip through her book for something raw and delicious. I discovered her "French Onion Dip" and immediately thought that I should give it a try.

I've made a few changes and added some things, and I think it really kicks it up a notch. It's creamy, it's delicious, and it's perfect for dipping. I also used it in a wrap as a base for some sprouts, fresh cucumbers, and tomatoes, and it was delicious!

Raw Onion Dip

Raw Onion Dip

2 cups raw macadamia nuts
3/4 cup water
1 tsp salt
1 tsp garlic powder
1/2 tsp celery seed
1 cup diced onion

In a food processor, combine nuts, water, salt, garlic powder, and celery seed until creamy. This took a minute or so for me. Scoop into bowl and stir in onion. Allow to chill in the fridge for a few hours.

Sunday, July 25, 2010

Fun with the Dehydrator: Flax Crackers with Everything

There's something about an Everything bagel that just makes me swoon. Actually, I think it's the combination of the "everything" spices that really gets me. I was in the grocery store yesterday and saw some Everything Pretzels and almost picked them up. But I've been trying to eat as raw and as healthy as possible the past few days, so I left them on the shelf. As I came home and unpacked my groceries, the pretzels still loomed in my mind.

I've been addicted to flax crackers lately, since they are healthy and super easy to make in the dehydrator. I was thinking about making another batch of my standard Mexican flavor until it hit me - flax crackers with "everything!"

This recipe is delicious. The seeds and spices add a wonderful element of flavor to this cracker. They are crispy and delicious, and I've been dipping them into everything lately. I'm sure you can make this in a very low heat oven, so if you try it, let me know how it works out!

Oh, and check back on Wednesday for a lovely creamy Raw dip that pairs wonderfully with these.

Flax Crackers with Everything


Flax Crackers with Everything

Makes 5 trays

1 cup golden flax seeds, soaked in 1 cup water
1 cup golden flax seeds, ground
1 cup onion, chopped
1 cup red bell pepper, chopped
1 cup fresh (or frozen) corn
4 tsp dried minced garlic
1 tbsp poppy seeds
1 tbsp sesame seeds
1 tbsp caraway seeds
1 1/2 tsp salt
More sea salt to sprinkle

In a food processor, combine onion, pepper, and corn until well processed. Pour into medium mixing bowl and add remaining ingredients. Mix by hand, making sure to mix well. Spread onto Paraflex sheet-covered dehydrator trays 1/4" thick. Score with pizza cutter into desired shapes. Dehydrate at 105 degrees for 6 hours, then flip and remove Paraflex. Continue to dehydrate another 18-24 hours. Store in airtight container.

Wednesday, July 21, 2010

It's Zucchini Season, Y'all!

So zucchini is starting to overwhelm local gardeners, so I thought I'd post a few recipes that are great for using up some of that fresh produce. I just made 2 of these recipes myself in the past week, and am sure I'll be using the rest shortly.

Although this original recipe for Indian Fritters was made with eggplant, I tried these using some fresh zucchini and they were amazing!

Indian Eggplant Fritters

This Cilantro Zucchini Hummus is one of my favorite recipes for zucchini of all times. I just made a huge batch of this and have been using it to dip carrots into or to toss with fresh salad greens.

Cilantro Zucchini Hummus

Want a quick AND easy dinner? You can have this Summer Vegetable Cacciatore on the table in under 25 minutes. You can't beat that!

Vegetable Cacciatore I

This oldie-but-goodie recipe is quick, easy, and tasty. I made this Curried Zucchini Soup to take into work a few weeks ago and it was the perfect meal.

Curried Zucchini Soup

Monday, July 19, 2010

Un-Stirfry with Ginger Sauce

I love summer. I do. I love everything about it. I love the weather, the social functions, and the hanging out. But most of all, I love the fresh produce and food that's available this time of year. Everything is just so delicious and flavorful, and you can get it almost anywhere!

This is such a great way to use up some of that tasty local produce. Although I've used carrots, mushrooms, string beans, and onion, you can easily substitute any other vegetables you'd like. The sauce can be thrown together in a matter of minutes, so you can easily have this on the table for dinner in no time!

Un-Stirfry with Ginger Sauce

Un-Stirfry with Ginger Sauce
Serves 2

Sauce
1/8 c sesame oil
1/8 c olive oil
2 tbsp lemon juice
2 tbsp tamari (or soy sauce)
1 tbsp grated ginger
1 pitted date (or 1 tbsp honey)
1 clove garlic, minced
1/4-1/2 tsp crushed red pepper

3 cups chopped veggies of your choice (I used red onion, green beans, mushrooms, and carrots)

In a small food processor, combine all sauce ingredients. Pour over chopped veggies. Can be eaten right away, or for more of a cooked texture, allow to marinate overnight in the fridge.