“Veef” Jerky

I want to spotlight a couple of great recipes that can satisfy that craving for “animal flesh” jerky (aka beef jerky).

Many people believe that we can only get protein from animal flesh. This is a myth.  Vegetables have tons of usable protein for our bodies, without the added saturated fats and calories that meat has.

While there may be more varieties of the essential proteins in a steak, we have to cook it to eat it, thus diminishing the amount of nutrients by as much as 83%, as well as denaturing the very thing we desire to consume, protein. We can eat a variety of uncooked, plant-based foods and get every bit as much protein without damaging the food or our bodies.

When we consider the main differences between plants and animal based diets we can quickly see that plants are a much more complete and energy efficient source of nutrients. Plants have fiber, antioxidants, and protein. Animal flesh has denatured protein and that’s about it. There may be some minerals and fat soluble vitamins that make it through the cooking process but really…..you’re just throwing away money.

But now for a commercial break…

Are you longing for a snack that is filling and satisfying?

Are you trying your hardest to switch over to a plant based diet but sick of salads and carrot sticks?

Well have I got a treat for you! “Veef” Jerky!

It’s simple and delicious AND you can make it many varieties of flavors.

Here are two recipes to get you going. You will need a food processor and a dehydrator.

Coconut Jerky

1 package frozen organic coconut meat (in BPA free plastic), thawed
Coconut Nectar
Coconut Aminos
Liquid Smoke

1. Cut the thawed coconut meat into strips and place into a flat dish such as a pie pan.
2. Cover the coconut with equal parts coconut nectar and aminos until slightly covered.
3. Dash a few sprinkles of the liquid smoke. Feel free to add a lot if you are from Kansas City. We LOVE our smoked foods!
4. Mix well and let marinade for up to 24 hours. Stir every few hours allowing the mixture to soak in on all sides.
5. Spread each piece out flat onto a teflex dehydrator sheet and dehydrate at 110 degrees for 24 hours.
6. Flip each piece onto a mesh sheet and continue dehydrating until it reaches desired jerky consistency, usually another 24 hours or so.
7. OPTIONS: The coconut aminos and nectar make a teriyaki flavor. Feel free to add many other flavors such as the liquid smoke, garlic, hot peppers, salt and pepper, etc. You can leave out the nectar and add flavors for a different experience.

Nori Pate Jerky

1 batch of Walnut Pate (see Recipe page of this website)
Raw Nori Sheet cut in half
Liquid Smoke, optional

1. Mix up a batch of Walnut Pate in a food processor and add liquid smoke if you desire.
2. Take half a sheet of the raw nori and place about 2-4 tablespoons of the pate on it spreading it along one side of the nori.
3. Roll the nori as tightly as you can without smashing the pate out the ends. A little bit is good to ensure it even from middle to ends. If some comes out push it back in with your little finger.
4. Wet the side end of the nori to make a seal along the length of it so that it closes.
5. Dehydrate on a mesh sheet at 110 degrees for about 24 hours. Leave in the dehydrator.
6. After about 4-8 hours turn back on the dehydrator and dehydrate until desired jerky consistency. This one will be more like the well known “Slim Jim” jerky sticks.
7. OPTIONS: The Walnut Pate base is not spicy at all. Feel free to add many other flavors such as the liquid smoke, garlic, hot peppers, salt and pepper, etc. You can even add different veggies, such as leeks or broccoli for a different experience.

These are two of my favorite unique, raw recipes!  Please let me know how you like them!

Blissings!

Andrea