Read Ani's Raw Food Essentials Online
Authors: Ani Phyo
Ani's Raw Food Essentials (24 page)
MAKES 4 SERVINGS
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Chopped asparagus and mushrooms are mixed into a tangy cashew cream cheeze. The mixture is scooped into your Quiche Crust and dehydrated for a couple of hours before serving warm.
1 recipe Quiche Crust (page 86), dehydrated as directed
2 teaspoons garlic (about 2 cloves)
1 teaspoon sea salt
2 cups cashews
¼ cup lemon juice (from about 2 lemons)
½ to ¾ cup filtered water, as needed
1 cup sliced thinly and chopped asparagus
2 cups sliced mushrooms (any type)
2 teaspoons garlic (about 2 cloves)
1 teaspoon sea salt
2 cups cashews
¼ cup lemon juice (from about 2 lemons)
½ to ¾ cup filtered water, as needed
1 cup sliced thinly and chopped asparagus
2 cups sliced mushrooms (any type)
Place the garlic and salt in a food processor, and process the garlic into small pieces. Add the cashews; process into small pieces. Add the lemon juice and water, as needed, to produce a thick consistency similar to that of cottage cheese.
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Add the asparagus and mushrooms; pulse lightly to mix the filling. Scoop into your Quiche Crust.
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Dehydrate for 2 to 4 hours at 104°F and serve warm.
MAKES 4 SERVINGS
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Broccoli bits mixed with a cheezy orange-colored sunflower seed sauce and scooped into a Quiche Crust. It's then topped with Coconut Bacon bits. The quiche is dried in a dehydrator for a couple of hours before serving warm. Use Eggplant Bacon if you don't have coconuts available.
1 recipe Quiche Crust (page 86), dehydrated as directed
2 teaspoons garlic (about 2 cloves)
1 teaspoon sea salt
2 teaspoons turmeric, for color (optional)
2 cups sunflower seeds
¼ cup lemon juice (from about 2 lemons)
½ to ¾ cup filtered water, as needed
1 cup broccoli florets, broken into small pieces
2 cups chopped Coconut Bacon (page 76) or Eggplant Bacon (page 78)
2 teaspoons garlic (about 2 cloves)
1 teaspoon sea salt
2 teaspoons turmeric, for color (optional)
2 cups sunflower seeds
¼ cup lemon juice (from about 2 lemons)
½ to ¾ cup filtered water, as needed
1 cup broccoli florets, broken into small pieces
2 cups chopped Coconut Bacon (page 76) or Eggplant Bacon (page 78)
Place the garlic, salt, and turmeric (if using) in a food processor, and process the garlic into small pieces. Add the sunflower seeds; process into small pieces. Add the lemon juice and water, as needed, to produce a thick consistency similar to that of cottage cheese.
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Add the broccoli and pulse lightly to mix the filling. Scoop into your Quiche Crust. Sprinkle with the Coconut Bacon bits.
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Dehydrate for 2 to 4 hours at 104°F and serve warm.
Raw toast is made by using your favorite crispy dehydrated breads, such as Basic Flax Cracker, Tomato Flax Cracker, or Rye Flatbread, as you would slices of toasted baked breads, but without the wheat and gluten.
Top with your favorite ingredients, such as jam and butter, tomato and fresh basil, or slices of creamy avocado and spicy chipotle powder.
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The Biscuits and Gravy recipe is one of my favorites for a Sunday brunch. Buckwheat Biscuits with jam, butter, and kream are great for high tea in the late afternoon. That's the inspiration for the Scones with Clotted Kream and Jam recipeâa real treatâat the end of this section.
MAKES 4 SERVINGS
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Enjoy this recipe with any of your favorite bread or pizza crust recipes, such as Rye Flatbread (page 23), Kalamata Olive Crostini (page 114), or Buckwheat Pizza Crust (page 213). Top with your favorite fruit jam and butter. Simple and delicious.
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