Main Dishes

Angel Hair Zucchini Pasta Marinara

Angelhair Pasta Marinara3-4 zucchini
2 ½ cups tomatoes
12 sun-dried tomatoes, soaked
3 dates, pitted, soaked
¼ cup olive oil
4 cloves garlic
2 tbsp dried parsley (or 6 tbsp fresh)
1 tsp sea salt
1/8 tsp cayenne

  1. Spiralize zucchini with a Saladaco or other spiralizer into a large bowl
  2. Place the rest of the ingredients in food  processor and blend until smooth. Pour over zucchini and serve.
  3. Store refrigerated in airtight container for up to a week.

Andrea’s Award Winning Walnut PâtéRawCaliRolls

2 cups walnuts
3 ribs of celery
3 scallions
1/4 of a red bell pepper
1 tsp Celtic salt

  1. Blend all ingredients in a food processor. Blend until slightly chunky or until creamy smooth depending on desired consistency
  2. Ideas for use: Top a salad with the pâté or spread onto a sheet of nori then top with veggies to make raw nori rolls. You can even dehydrate into little patties for a satisfying protein snack that is portable and convenient!

Cream of Shiitake Soup

Shiitake Mushrooms

 

 

 

Makes 4 servings

3 cups almond milk
2 cups Shiitake mushrooms
3 ribs of celery
4 cloves of garlic
2 tbsp lemon juice
1/4 cup olive oil
1 1/2 tsp Celtic salt

  1. Combine ingredients in a high speed blender. Blend until smooth and slightly warm.
  2. Use a large spoon to scoop off foam. Pour into four bowls.
  3. Garnish: marinate shiitakes in coconut aminos or Bragg’s liquid aminos for about 10 minutes
  4. Will keep in refrigerator for about 3 days in an air tight container.

Eggless Egg Salad

1/2 cup filtered water
1/2 cup lemon juice (or simply remove the skin of 1 lemon and use the rest)
1 1/2 tsp powdered turmericeggless-egg-salad
2 cloves of garlic
1 1/2 tsp Celtic salt
1 1/2 cups raw macadamia or cashew nuts or a combination (soak over night)
1/3 cup scallions, chopped
1/3 cup celery, chopped
1/3 cup red bell pepper, chopped

  1. Place the first six ingredients in a high speed blender and blend until smooth. Add more water if necessary.
  2. Place mixture in a bowl along with last 3 ingredients and mix well.
  3. Serve on a bed of lettuce. Will last refrigerated in an airtight container for up to 5 days.

Indian Tartlets with Tomato Chutney
(From Practically Raw)

IndianTartletCrust:
¾ c dry cashews
½ c dry macadamias
1 clove garlic
3 tbsp filtered water
2 tbsp ground flax seeds
1 tbsp nutritional yeast

1 tbl lemon juice
¼ tsp Celtic salt

Filling:
1 medium zucchini, peeled (about 1 ½ to 2 cups)
1 cup cashews, soaked overnight (2 hours minimum)
½ medium head of cauliflower (about 2 ½ to 3 cups)
2 cups tightly packed fresh spinach
½ c fresh cilantro
1 tbsp nutritional yeast
1 tbsp lemon juice
2 tsp curry powder
2 tsp barley miso or non-GMO soy miso
½ tsp Celtic salt

Chutney:
1 small ripe tomato, diced
½ red bell pepper, diced
½ tsp fresh ginger or 1 tsp ground
Pinch of Himalayan salt

  1.  Combine all crust ingredients in a food processor and pulse until finely ground. Divide mixture into 4 coconut oil greased miniature tartlet pans with removable bottoms, pressing firmly and evenly into pans to create a thin crust. If the mixture sticks to your fingers, dip them in water.
  2. Place the tart pans on a mesh-lined dehydrator tray and dehydrate for 8-10 hours or overnight. Carefully remove the crusts from the tart pans, place back on mesh-lined dehydrator trays, and dehydrate for 1 to 2 hours or completely dry.
  3. For the filling, combine the zucchini and cashews in a high speed blender or food processor and blend until completely smooth. Transfer mixture to a medium bowl and set it aside.
  4. Combine all remaining filling ingredients in a food processor and pulse several times, until the cauliflower is in small pieces and the spinach and cilantro are roughly chopped. Transfer mixture into bowl with zucchini-cashew mixture, and mix well with a spatula to combine. Divide the filling between the four prepared crusts slightly overfilling the crusts which will shrink a bit when dehydrating.
  5. Place the tartlets back in the dehydrator for another 6 to 8 hours or until dry on top.
  6. To make the chutney, toss tomato, bell pepper, ginger and salt together in a small bowl. Garnish the top of each tart with a spoonful of chutney before serving. Serve warm or at room temperature.

Per serving: 358 calories, 28.1g healthy fat, 21.6g carbs, 7g fiber, 11.7g protein.
Options, substitute macadamias with almonds, flax with chia, zucchini with yellow squash, miso with ½ tsp sea salt, bell pepper with mango.

Just Peas A’La Please

RawPeaSoup-300x215¾ container of ‘Just Peas’ or 2 cups frozen peas
1 stalk of celery
1 -3 cloves garlic
½-1 tsp Himalayan, Celtic, or any unprocessed sea salt
1-2 cups of purified water

  1. Blend all ingredients in a high speed blender for 1-2 minutes with 1 cup water to start
  2. Add more water to create the thickness you like.
  3. Add toppings for texture like sprouts, sprouted sunflower seeds, extra peas, avocado, Udo’s oil, etc.
  4. Remember not to blend too long or the soup will heat up destroying delicate nutrients

Savory Soup Formula

Vegetables: cabbage, zucchini, red bell pepper, broccoli
Herbs: cilantro, oregano, turmeric, parsley, dill, basil
Spices: black pepper, cayenne, cumin, coriander, garlic, caraway, clove
Oils: hemp seed, avocado, extra virgin olive oil
Fat/protein (optionally for creaminess): cashews, almonds, macadamia, pine nuts, hemp seeds
Sweet (optional): coconut nectar, stevia, Yucon syrup, Lacuma powder, honey

Spinach Mushroom Quiche

Crust:
1 cup macadamia nutsSpinachQuiche
1/2 cup cashews
2 tbsp ground flax
3 cloves garlic
1/4 cup zucchini
1 tbsp chopped fresh basil or 1 tsp dried
1 tbsp nutritional yeast
1 tsp olive oil
1 tsp lemon juice
1/2 tsp Celtic salt
Water as needed

Filling:
1 cup pine nuts
1 1/2 cups cashews soaked 8 hours or another prepared cheeZe like herbed cheeZe
1 tbsp nutritional yeast
1 tbsp lemon juice
1 cup chopped zucchini
1 tbsp Bragg’s liquid aminos, tamari or cocominos
1/2 cup chopped onion
1 tsp fresh dill or 1/2 tsp dried
1 clove garlic
2 cups baby spinach
1 cup chopped mushrooms
1 tbsp chopped fresh basil or 1 tsp dried
2 Roma tomatoes, seeded and chopped

Crust: Process nuts in food processor with “S” blade until finely ground. Add remaining ingredients for crust and mix well. Heavily coat tart pans with coconut oil. Press into 4 small or 1 large tart pan OR form tartlets by hand and dehydrate for 2 hours at 145o. Drop temperature to 110o for another few hours until the crust can be easily removed from tart pans. Continue to dehydrate for another 4 hours until the tarts can be lifted gently without breaking.

Filling: Marinade the mushrooms in the Braggs, Tamari or Cocominos for about 10 minutes and drain off liquid. In a high speed blender mix cashews, lemon, nutritional yeast and salt. Add 1/2 cup or more of water to achieve a thick cheeze sauce and pour onto a mixing bowl. Process zucchini, tamari, onion, dill, and garlic in the food processor until smooth and add to the bowl with cheeze sauce. Coarsely chop spinach and add to bowl of cheeze sauce. Mix marinated mushrooms in last. Sprinkle pine nuts on the bottom of each crust then pour in filling. Garnish the top with sliced mushrooms and place in dehydrator at 105o for 24 hours until the centers have set. You can use a tooth pick to test.

Stuffed Peppers

8-12 any kind of pepper (red bell peppers, poblanos…)StuffedPoblanoPeppers
3 cups cashews, soaked 4-8 hours and drained
3 cloves garlic
1/2 lemon, peeled
¼ cups olive oil
1/4-1/2 cup nutritional yeast
1 tsp Celtic Salt
1/2 cup water to start

1. Cut the stems off the peppers, cut in half, and remove the seeds.
2. Add remaining ingredients in the Vitamix blender container starting with wet ingredients, add cashews last.
3. Blend, starting on low speed and gradually increasing the speed adding enough water to keep the ingredients moving yet keep the cheese thick. You may need to use the Vitamix tamper to keep the thick cheese pressed into the blade.
4. Stuff the cheese into the pepper halves, place on dehydrator tray with mesh liner.
6. Dehydrate at 110o until the peppers are soft similar to the results of cooking, about 12 hours depending on the climate you are in. If it’s humid it may take longer.

Seagarden Chowder

1 ounce Wakame, soaked
5 cups pure water
1 cup pine nuts
3 cloves garlic
¼ cup lemon juice or 1 whole lemon, peeled
2 drops doTerra Lemon essential oil
½ tbl sea salt

  1. Soak seaweed in the 5 cups of water for 15 to 20 minutes. Use 3 cups of the soak water and ingredients 3-6. Add to blender and blend until warm. Pour into serving dishes and add seaweed to garnish.
  2. Store in refrigerator without seaweed in airtight container for about 5 days. Warm up by blending or using the dehydrator at 145 degrees for 30 minutes.

California Rolls

Raw Nori seaweed wraps
1 avocado, thinly sliced
1 carrot, shredded or julienned
1 cucumber, sliced into sticks
2 cups cauliflower
1 batch Walnut pate
Wasabi Sauce (Coconut aminos and wasabi powder)

1.  In the food processor, chop cauliflower until grainy.
2.  In food processor, blend walnut pate ingredients until smooth.
3.  On a nori sheet, place a thin layer of cauliflower several inches from the top of the nori sheet. Next spread some pate on nori about mid-sheet. Lastly, lay some cucumber, carrot and avocado on top of the cauliflower and pate.
4.  Gently but firmly begin to roll the nori wetting the end to seal. Using a sharp knife, cut into inch-thick slices.
5.  To make wasabi sauce simply mix Coconut Aminos with Wasabi powder to your taste.

Walnut Basil Pesto

1 1/2 cups fresh basil
1/2 cups walnuts, soaked 4 hours
3 T cold-pressed olive oil
2 cloves garlic
1/4 tsp dried onion
1/2 T Celtic salt

1. Blend all ingredients in the food processor until desired texture is achieved (depending on whether you like a grainier or smoother pesto)
2. Lasts for several weeks in glass jar refrigerated.

Mushroom Almandine Soup

2 cups filtered water
1 cup almonds soaked overnight
3 1/4 cups Cremini or Shiitake mushrooms (save ¼ cup for garnish)
2 green onions (save one for garnish)
1 tablespoon olive oil
Celtic salt to taste

  1. Blend ingredients in Vitamix until smooth and slightly warm.
  2. Garnish with chopped mushrooms and minced green onion.
  3. For thicker soup, add ground flax. Blend garnish in and use as a gravy or sauce.
  4. Will last refrigerated for about 5 days. Serves 4.

Spinach Mushroom Quiche

Crust:
1 cup almonds and 1 cup pecans soaked over night then dehydrated for 2 hours at 145 degrees
1 teaspoon Celtic salt or 1 tablespoon Bragg’s liquid aminos
1 tablespoon ground flax
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup orange juice

Filling:
4 cups baby spinach
¼ cup raw tahini, almond butter, or pumpkin seed butter
¼ cup macadamia nuts soaked 3 days (rinsed twice a day and again just before use)
4 cups chopped mushrooms
2 tablespoons lime juice
1 teaspoon Celtic salt or 1 tablespoon Bragg’s liquid aminos
2 cloves garlic
1 teaspoon ginger
¼ teaspoon jalapeño or cayenne pepper
Dash each of nutmeg and cardamom
3 tablespoons ground flax to thicken
¼ cup filtered water or young coconut water

Crust: Process nuts in food processor with “S” blade until finely ground. Add remaining ingredients for crust and mix well. Press into pie plate and dehydrate for 2 hours at 145 degrees.

Filling: Mix all ingredients except ground flax in the food processor. Add flax, mix quickly, and pour on top of crust. Garnish the top with sliced mushrooms and place in dehydrator at 105 degrees for 4 hours.

MOCK TURKEY LOAF

pumpseeds1 cup cashews
1 cup pumpkin seeds
½ cup Brazil nuts
5 celery stalks
1 scallion
1 teaspoon sage
1 cup cranberries
Honey

1. Grind cashews, pumpkin seeds, and brazil nuts until fine in food processor.
2. Add celery, scallions and sage and blend until smooth.
3. Place mixture on a large plate forming a loaf and dehydrate at 145 degrees for 2 hours.
4. Blend cranberries, adding honey to taste, in Vitamix until smooth.
5. Spread cranberry sauce over warm loaf just before serving.


MASHED NO-TATOES

Creamy-Whipped-Cauliflower-Mash-two-caulis

1 cup cashews
1 cup macadamia nuts (soaked 3 days)
2 cups water
1 head cauliflower or 1 large celery root
¼ medium onion
1 garlic clove
1 teaspoon olive oil
Sea salt and pepper to taste
Nutritional yeast (optional)

1. Blend all ingredients in food processor until smooth.
2. Serve warm with gravy.

 

MUSHROOM GRR-AVY

cremini

2 cups Crimini or Portabella mushrooms
¼ cup chopped celery, carrot and onion
1 tablespoon tahini
2 tablespoons Braggs liquid aminos
1 garlic clove
1 tablespoon water or coconut water
½ teaspoon sage or rosemary
Splash of olive oil
Sea salt and pepper to taste

  1. Put ingredients 1-5 in food processor. With machine running, drizzle water one tablespoon at a time through the hole to create a creamy, rich gravy.
  2. Add last 3 ingredients. Cover and refrigerate for up to 2 days.

 

VEGGIE STUFFING

mir3 large carrots
1 large onion
4 stalks celery
1 cup coarsely ground cashews
¼ cup coconut oil
1 teaspoon sea salt
1 teaspoon ground black pepper
½ cup mixed fresh herbs like sage, thyme, parsley and/or rosemary

  1. Coarsely chop carrots, onion, and celery in food processor.
  2. Transfer to a large bowl and mix in the remaining ingredients. The mixture should be crumbly and moist but not wet.
  3. Spread mixture onto a Teflex sheet about ½ inch thick. Dehydrate at 145 degrees for 1-2 hours then 105 degrees for another 6-8 hours or until the stuffing reaches the desired consistency. Serve warm or cover and refrigerate for up to 3 days.