The Complete Book of Raw Food (38 page)

B
Y
K
AREN
K
NOWLER

A
DVANCED PREP
:
4 hours for dehydrating
I
MMEDIATE PREP
:
20 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Dehydrator

10 medium portobello mushrooms, sliced into ¼-inch strips

olive oil

1 lemon, juiced

garlic, chopped, to taste (optional)

Mix the olive oil, lemon juice, and chopped garlic (if using) in a bowl.

Pour the dressing over the mushrooms, making sure they are well coated.

Place the mushrooms on dehydrator trays and dehydrate at 105°F for at least 4 hours.

Remove excess oil from mushrooms, patting them with a paper towel. Serve as a side dish.

Marinated Veggies

B
Y
K
AREN
K
NOWLER

A
DVANCED PREP
:
2 hours for marinating
I
MMEDIATE PREP
:
20 min

S
ERVES
Depends on quantities used
S
PECIAL
E
QUIPMENT
None

olive oil

lemon juice

fresh herbs of your choice

vegetables, such as: mushrooms, zucchini, tomatoes, bell peppers, onion, eggplant, leek, okra (any that will soak up the marinade)

Blend some olive oil with lemon juice and fresh herbs of your choice.

Cut a selection of raw veggies into strips and mix them into the dressing. Make sure everything is well coated, and marinate for at least 2 hours.

Use as a topping for a pizza or mix into a green leafy salad with some creamy avocado. Very versatile and yummy too!

Mesquite Melts

B
Y
S
HAZZIE

A
DVANCED PREP
:
1 to 2 hours for marinating + 6 to 12 hours for dehydrating

I
MMEDIATE PREP
:
20 min
S
ERVES
4
S
PECIAL
E
QUIPMENT
Mandolin, dehydrator

2 sweet potatoes

1 lemon, juiced

2 tablespoons olive oil

1 teaspoon sea salt

1 tablespoon mesquite powder

Cut the sweet potatoes into fine chips; a mandolin slicer is great for this. Put the potato chips in a wide-bottomed bowl.

Add the lemon juice, olive oil, and sea salt. Marinate for 1 to 2 hours, then drain the liquid from the potatoes.

Add the mesquite powder to the potatoes, and mix well to make sure it’s evenly spread.

Place the potatoes on dehydrator trays, making sure they aren’t overlapping.

Dehydrate at 115°F for 6 to 12 hours, depending on the thickness of the chips, turning them once.

Contributor’s note:
This is a variation on the recipe for
Curly Crisps

Onion Bhajis

B
Y
S
HAZZIE

A
DVANCED PREP
:
2 hours for soaking + 8 to 24 hours for dehydrating
I
MMEDIATE PREP
:
40 min
S
ERVES
4
S
PECIAL
E
QUIPMENT
Food processor or juicer, dehydrator

2 cups walnuts, soaked for 1 hour and drained

1 cup portobello mushrooms

4 sun-dried tomatoes, soaked at least 2 hours and drained (reserve juice for another recipe or as sweetener)

2 teaspoons paprika

20 to 30 stalks fresh cilantro

10 to 20 stalks fresh parsley

1 clove garlic, finely chopped

1 red pepper, seeds and stalks removed, chopped

1 dessertspoon garam masala

pinch cayenne pepper

2 cups finely chopped red onion, divided

Combine the walnuts, mushrooms, sun-dried tomatoes, paprika, cilantro, parsley, garlic, red pepper, garam masala, cayenne, and 1 cup of the red onion in a food processor, and process.

Transfer to a bowl and use a hand blender to achieve a finer consistency. If you have a Champion or other juicer, use the blank plate to process until smooth.

Add the remaining onions and mix thoroughly.

Roll small amounts of the mixture into ¾-inch balls. Place them in a dehydrator at 115°F for 8 to 24 hours, making sure to turn them several times.

Contributor’s note:
These are great served with cauliflower florets and
Sweet Mango Chutney
as an appetizer.

Pepper-Corn Boats

B
Y
D
AVID
K
LEIN

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
None

2 avocados, peeled and pitted

2 or more fresh ears of corn kernels, cut from cob