Raw Falafels

3 cups sprouted garbanzo beans
1 cup chopped onion
2 cloves garlic
1 cup sunflower seeds
1/2 cup ground flax seeds
1/4 cup fresh squeezed lemon juice
1/4 cup parsley or cilantro
2 Tablespoons cold-pressed extra virgin olive oil
2 teaspoons coriander
1 Tablespoon cumin
1 Tablespoon Nama Shoyu
Alfalfa Sprouts (for serving)

1. Sprout garbanzo beans. Place 2 cups dry beans in a jar, cover with water and let soak for 24 hours. Make sure there is plenty of room in the jar as these will expand quite a bit. Drain water off and rinse 3 times a day until little sprouts appear. Usually 2-3 days.

2. Place sunflower seeds in food processor and grind until fine. Place ground sunflower seeds in large bowl.

3. With food processor running, drop 2 cloves of garlic in. Let run until garlic has been chopped.

4. Place sprouted garbanzo beans in food processor with garlic. Process until a mash is achieved. Remove to bowl with sunflower seeds.

5. Chop onion in food processor, pulsing until a very fine chop is achieved. Place in a bowl with garbanzo bean mixture.

6. Chop parsely and add along with remaining ingredients to bean mixture. Combine well.

7. Shape into golf size balls and dehydrate at 115 degrees for 6-8 hours. You will want to check as they dehydrate. They should be crispy on the outside and still a little soft on the inside.

Create a bed of alfalfa sprouts, place falafels on top of the sprouts. Top with "sour cream" (recipe is on the blog) and serve with raw salsa of your choice.

http://www.rawmazing.com/

Corn Kale Chips

4 cups fresh corn (cut off the cob)
2 packed cups kale, chopped
1 clove garlic
1/2 lime, juice from
1/2 cup ground flax seed
1-2 teaspoons vegesal or celtic sea salt

1. Place 2 cups of corn, garlic and lime juice in food processor. Puree. Remove to large bowl.
2. Place remaining 2 cups of corn in food processor and process until pureed. Add kale. Pulse until chopped fine and well combined. You may have to scrape down the sides of the processor a few times.
3. Add corn kale mix to corn mix in large bowl. Stir to combine.
4. Add ground flax and salt. Mix well.
5. Spread 1/4 inch thick on non-stick dehydrator sheets and score. Dehydrate at 115 for approx. 12-14 hours--until crisp. You will need to flip them half way through the dehydration and move to a screen.

These are really yummy dipped in fresh guacamole! See the recipe for Chunky Guacamole here on the blog.

www.rawmazing.com

Mushroom Leek Tart

**This was a wonderful dish to serve on Christmas as an appetizer preceding Christmas dinner. If it is chilled, it can be cut and eaten as a quiche. Even though I didn't plan it that way, I let it warm to room temperature and then it was pretty soft and made a great dip for raw crackers which I served on a plate next to it. So you can pick which way you prefer to serve it.

2 cups sliced mushrooms
1/3 cup cold-pressed extra virgin olive oil
3 Tablespoons Nama Shoyu (raw, organic soy sauce)
2 cups spinach
1-1/2 cups leeks (thinly sliced)
1-1/2 cups raw cashews
1-1/2 cups water
2 teaspoons tarragon or basil
1 teaspoon white pepper
1 teaspoon celtic sea salt or vegesal

The night before: combine mushrooms, olive oil and nama shoyu. Mix well, place in refrigerator to marinate.

10 hours before serving: Wrap foil around the outside of an 8" tart pan (or pie pan). Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach.

In Vitamix or other powerful blender, combine cashews, water and seasonings. Blend until very well blended. Pour over veggies in tart pan. Place in dehydrator. Dehydrate at 115 degrees for 10-12 hours.

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Broccoli Raisin Sunflower Seed Salad

Salad:
6 cups chopped broccoli (small flowerettes)
1/2 red onion, medium, chopped
1 cup raisins
1 cup sunflower seeds

Dressing:
1 cup raw cashews, soaked at least two hours
Juice from 1-1/2 lemons
2 Tablespoons cold-pressed, extra virgin olive oil
1/4 cup water
1 shallot (2 tablespoons, chopped)
1 clove garlic
2 tablespoons raw agave nectar
1/2 tablespoon mustard powder
Pinch sea salt--I used about 2 teaspoons vegesal

Combine all ingredients in powerful blender such as a vitamix. Blend until silky smooth. Then pour onto salad and mix well.

http://www.rawmazing.com/

Basil Pesto Recipe, raw & vegan

1/2-3/4 cup organic raw pine nuts
1/4 cup fresh de-stemmed organic fresh basil
2 Tablespoons organic unfiltered, cold-pressed olive oil
1-2 Tablespoons organic fresh squeezed lemon juice
1-2 cloves garlic--or more if you're a garlic fan :-)
1 teaspoon celtic sea salt or Himalayan salt
1/4 cup filtered water, reserved

Add all the ingredients to the food-processor or blender. Pulse the mixture in food-processor or blender, adding 1 Tablespoon of water at a time to help facilitate blending and in order to reach the desired consistency for the sauce. It should keep for about 2-3 days sealed in the fridge. This makes a nice dressing for spiralized vegetable noodles or kelp noodles--kelp are my favorite!

www.eatrawvegan.com

Healthy Raw Onion Rings

1 Large Onion
4 cups almond milk (see recipe in this same blog--Sept. 2010)
3/4 cup almond milk pulp, dehyrated for 1-2 hours at 110 degrees
1 cup ground flax (3/4 c before grinding)
1 tablespoon smoked paprika
1/2 teaspoon ground chipotle
1/2 teaspoon salt

Slice onions and place in a zip lock bag with almond milk. Soak while pulp is dehydrating. When pulp is done dehyrating, place in food processor with flax, spices and salt. Separate into two batches. If you use all of it at once, a lot of it will become saturated and too wet to use. Splitting it into separate batches protects against waste. Drain onion rings, RESERVING milk. Dip onion ring in the milk, then in the almond flax mixture. Dip into milk once more and then into the dry mixture again to get a heavier coating. Dehydrate for 6-8 hours at 110 degrees until dry. You want the onions to retain a little moisture, the breading should be dry. Store in airtight containers with moisture absorbing packets to keep them crisp.

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Sprouted Quinoa/Cilantro Salad with Lime, Mint Dressing

SALAD
2 cups quinoa, rinsed well, soaked overnight, drained, and sprouted 1-2 days, rinsed again
2-3 cups red grapes, sliced
4-6 stalks celery, chopped
1 bunch cilantro, chopped
1/2 cup fresh basil leaves or 1 Tbs. dried
2-3 green onions, sliced
1-2 cups diced broccoli flowerettes
1 cup red pepper, diced
1 cup raw cashews, chopped (optional)

Mix above ingredients together in a salad bowl exept cashews. Add them right before serving.

DRESSING
Juice of 3 small or 2 large limes
1 apple (pink lady, fuji, jonagold--I used golden delicious and it worked fine)
1/4 cup cold pressed extra virgin olive oil
1/4 cup fresh mint leaves, chopped (or 1-1/2 tsp. dried)
1-1/2 tsp. sea salt
freshly ground black pepper (optional)

Place above ingredients in a blender and blend until very smooth. Pour over the salad ingredients and toss well. Marinate a few hours in the fridge if time allows. Don't forget to add the cashews before serving. Enjoy!!! It's delicious :-)