Mushroom Walnut Veggie Burgers

Mushroom Walnut Veggie Burgers

• 2 C Carrots, grated
• 2 C Portobello Mushrooms, chopped fine
• 1 C Onion, chopped fine
• 3/4 C Celery, diced
• 1 C Walnuts, soaked and ground fine while wet
• 1/2 C Pumpkin Seeds, soaked and ground fine while wet
• 1/4 C Water, filtered
• 1/4 C Nama Shoyu
• 1 t. Sage
• 1 t. Marjoram
• 1 t. Thyme
• 1 C Oat Flour, raw OR 3/4 C Flax, ground

1. Combine carrots, mushrooms, celery, and onion.

2. Stir in walnuts and pumpkin seeds, combine well.

3. Combine water and nama shoyu, mix into veggie/nut mixture

4. Add herbs, stir well.

5. Stir raw oat flour OR ground flax seeds in in batches (half at a time)

6. Shape into patties no 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat to 115 and dehydrate until mostly dry. 3-4 hours. You want these to be moist, not rock hard. Makes 8 – 9 Burgers. Serve on a bed of sprouts with raw ketchup or sauce of your choice.  Delicious!

From: www.rawmazing.com

Spinach Veggie Quiche/Spinach "Cheese" Spread

Spinach Cashew “Cheese” Spread

• 1 C Cashews, soaked at least 6 hours
• Juice from 1 1/2 Lemons
• 1/4 C Olive Oil
• 1 Shallot, chopped
• 1 clove garlic, chopped
• 1/2 C Sundried Tomatoes, chopped
• 1 pinch Sea Salt
• 2 handfuls of spinach, separated (aprox 2 cups firmly packed)

Drain cashews and place in food processor. Add lemon juice and olive oil. Process until smooth. Add shallot, and garlic. Process until well blended. Add one handful of the spinach. Continue to process until spinach is well incorporated. Remove the mixture from the food processor. Hand chop the remaining handful of spinach and stir in. This is the base spread.

Spinach Veggie Quiche

Spinach Veggie Quiche

Pumpkin Seed Pine Nut Crust

• 1 Carrot, finely chopped
• 1/2 Shallot
• 1 C Pine Nuts
• 1/2 C Pumpkin Seeds

Chop carrot into 1″ pieces and place in food processor. Process until very fine. Add 1/2 shallot, 1 C Pine Nuts. Pulse a few times to start to blend. Add 1/2 C Pumpkin Seeds. Process until you have a formable mass but not so much that you lose the integrity of all the seeds. I like to see chunks of them. It also makes for a better texture! Press into small pie plate. Dehydrate @ 145 for 1/2 hour.* Reduce heat and dehydrate 6 hours @ 114.

*The higher temp will not compromise your food. The actual food temp never gets that high. This is a great technique I read about from Cafe Gratitude. It helps sweat the food, removes moisture and also decreases the dehydration time.

Spinach Veggie Quiche Filling

• 3/4 C Spinach Cashew “Cheese” Spread
• 1 C Cherry Tomatoes, halved
• 1 C Pea Pods, Chopped into 1/2 ” pieces
• 1/2 C Sundried Tomatoes (softened and chopped)

Mix together all ingredients and place in prepared quiche crust. Refrigerate at least a couple of hours to set up.

From: www.rawmazing.com 

Broccoli Jicama Salad with Sesame

Place these ingredients in large bowl:

One head broccoli chopped into small pieces (stems included)

2 red peppers sliced into think strips

1 large jicama, peeled and sliced with the mandoline or knife

1/2 cup cilantro, chopped

1/2 cup sesame seeds

Dressing:

1/3 cup olive oil (or ground sesame meal or raw tahini)

2 Tbsp raw apple cider vinegar

2 Tbsp Braggs liquid aminos or Nama Shoyu

Juice of 1 orange

Juice of 2 lemons

1 Tbsp raw agave

Toss dressing ingredients with salad ingredients and enjoy!

From: www.yummyplants.com 

Raw Mint Nanaimo Bars

For the base:
1/2 cup raw almonds
1/2 cup raw walnuts
2/3 cup pitted dates, soft or soaked
1/4 cup raw cacao or carob powder
pinch of salt

For the mint layer:
2 small avocados, peeled and pitted
1/3 cup fresh mint leaves, chopped
1/2 cup raw agave nectar
1/2 tsp pure mint extract (or 15 drops peppermint essential oil--that's what I used!)
1/4 cup melted raw coconut oil

For the chocolate topping:
3 Tbsp melted cacao butter
3 Tbsp cacao powder, sifted
2 Tbsp raw agave nectar

Instructions:

For the base:
1)  Line the bottom of a 10x5 inch loaf pan with plastic wrap or parchment paper.  Be sure to leave an overhang, so it's easier to remove the finished bars.  Set aside.
2)  In a food processor, process the almonds and walnuts to a coarse meal.  Add the dates and continue to process until the dates are broken down.
3)  Add the cacao powder and salt and pulse to combine.  The mixture should stick together when pressed between two fingers.
4)  Press the mixture into the bottom of the prepared pan and set in the freezer while you make the filling.

For the mint filling:
5)  In a high speed blender, blend the avocados, mint leaves, agave and mint extract until smooth.  You may need to stop and scrape down the sides a few times.
6)  Add the coconut oil and blend for a few seconds to combine.  The mixture should be thick and creamy.
7)  Remove the pan from the freezer and pour the mixture on top of the crust, smoothing it out with an offset spatula or the back of a spoon.  Return to the freezer until firm, at least one hour.

For the chocolate topping:
8)  Whisk together all ingredients until smooth.  You may need to warm up the mixture if the cacao butter firms up too quickly.  You can do this by using a double boiler on a very low setting to keep it warm while whisking, or by putting the mixture in the dehydrator for a few minutes.
9)  Remove the pan from the freezer again and pour the chocolate topping on the top of the avocado filling, smoothing it out quickly with an offset spatula or the back of a spoon.  Return to freezer one last time until the topping is set.

To cut:
10)  It takes some practice to cut any kind of Nanaimo bars without cracking the chocolate topping.  For best results, remove the bar from the pan by pulling it up on the parchment paper and set on a cutting board.   Place a sharp serrated knife in a jar of hot water for several minutes, wipe it on a kitchen towel and then use light sawing motions with the knife to cut into squares.  Warm the knife in the water as needed to cut all squares.  Store bars in an air-tight container in the freezer.

Copyright 2011 by Nicole Axworthy

Raw Pecan Sandies

2 cups ground pecans
1-3/4 cups dried unsweetened coconut
1-1/4 cup Medjool date4s (pitted and soaked in just enough water to cover for 30 min, drain and save soak water)
1/4 cup raw honey
1/4 cup raw extra virgin coconut oil
1 tsp pure vanilla
1 tsp almond extract
1/2 tsp sea salt
1 Tablespoon ground flax seeds
24 pecan halves

In a food processor with the S blade in place, grind pecans to a fine meal.  Add remaining ingredients (except flax seed and pecan halves) including date soaking water and process until "dough" rolls into a ball.  Add ground flax seeds and blend again.  Removing one tablespoon at a time, roll into a ball and place onto a paraflex sheet in the dehydrator.  Flatten with the back of a spoon.  Press a pecan half into the flattened cookie.  Dehydrate at 107 degrees for 12-24 hours or they can be eaten right away.

from http://www.hacres.com/

Raspberry Squares

Crumble Crust & Topping:

1 cup unsweetened shredded dried coconut
1 cup raw walnuts (unsoaked)
1/4 tsp sea salt
6 pitted medjool dates

Place the coconut, walnuts, and salt in a food processor fitted with the S blade.  Process until finely ground.  Add the dates and process until the mixture begins to stick together.  Don't overprocess.  Press 1/2-2/3 of the this mixture into a 9x9 casserole dish and set aside.

Filling:

1 10 oz. package frozen organic raspberries, thawed and drained
3 Tbsp date paste (cover 10-12 medjool dates in water and soak for about an hour and then blend in blender to make paste)

Mix together these ingredients.  Then spread over the crust.  Then cover with the remaining crumble topping.  Press down gently to integrate.  Place into the refrigerator and chill for at least 2 hours before serving.

from Raw for Dessert by Jennifer Cornbleet

Better Than Chocolate Milk

Cow's milk is extremely mucous forming, chocolate contains theobromine (a form of caffiene), and refined sugar compromises the immune system.  So here's a better solutions for chocolate milk lovers!  I love making Better Than Chocolate Milkshakes by putting a frozen banana(s) into the blender with some of this BTC Milk and WALA!  You have a very special, sweet and healthy treat!

1 cup fresh raw almond milk (see recipe on my blog)
1 Tbsp raw carob powder
1 tsp raw honey
1 tsp pure vanilla extract
pinch of sea salt

Place all ingredients in blender and blend until smooth.

www.hacres.com/recipes