This is a great way to use the Macadamia Nut Cheese! You can eat it as an entree or a main dish with a simple green salad.
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Ingredients :
1 long red sweet pepper
1/2 cup Macadamia Nut Cheese
6 chopped basil leaves
1/4 cup diced cucumber
1/4 cup diced cherry tomatoes
Few drops of balsamic vinegar
Few drops of agave nectar
This recipe is so tasty! It’s great to eat as a snack or on fresh veggies. I also like to make wraps with it.
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Ingredients:
250 g macadamia nuts, soaked
1 large red bell pepper
2.5 ml salt
60 ml Red Star yeast
1/4 small onion
15 ml lemon juice
1 small garlic clove
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In a food processor, blend all ingredients together. Spread on a Teflex lined dehydrator tray and dehydrate at 105 degres for about 10 hours (or until crisp).
I simply looooove raw vegan ice cream! And this morning, even if it was snowing outside, I felt like having a little something chilli.
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I had two gorgeous persimons on the counter and decided to try them as “ice cream”. I cut them and put them in the freezer for about an hour. I then processed the frozen persimon in the food processor and voilà! Creamy, sweet, delicious!
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You can also try this with mango (my favourite) or any fruit mixed with a banana for a creamy texture.
Ingredients (for 2):
30 ml flax seeds, ground
15 ml chia seeds, ground
2.5 ml soy lecithin, powdered
¾ cup thawed strawberries
30 ml coconut butter (Artisana brand)
15 ml agave syrup
Blend all ingredients in high speed blender and chill to set at least 30 minutes before serving. Enjoy!
Ingredients (for 2):
1 avocado
1 cup rasberries
1/4 cup coconut butter (I use Artisana coco butter)
1/4 cup raw cacao powder
45 ml agave (more or less to taste)
1/2 cup rasberries
Blend 5 first ingredients together until creamy. Add 1/2 cup rasberries by hand. Chill about 1 hour to set. Enjoy!
For this recipe, I’ve adapted Vegan Yum Yum’s Hurry Up Alfredo Sauce to make a light and delicious raw dish.
Ingredients (for one):
Noodles:
1 zucchini
1 carrot
½ yellow pepper, diced
A few cherry tomatoes cut in half
Make carrot and zucchini noodles with spiroli slicer. In a bowl, toss all ingredients together.
Sauce:
¼ almond milk
30 ml macadamia nuts or cashews, soaked
15 ml Nutritional Yeast
1.5 ml Tamari ou Braggs
5 ml olive oil
2.5 ml lemon juice
Pinch paprika
Black pepper, to taste
Pinch garlic powder
In a high speed blender, mix all ingredients until creamy.
Makes 4 cups :
3 kiwis, pealed
1 cup water
1 cup coriander
1 cup cornsalad
2 leaves swiss chard
1 lime, pealed
1 banana
½ avocado
Ingredients (makes 4 cups):
Blend together:
3 ripe pears
1 cup cornsalad
2 cups spinach
7.5 ml mesquite powder
Pinch cinnamon
1 cup water
Once again, a classic. Eggplant bacon is a popular raw treat and you’ll easily find many recipes on the Web.
After trying a few recipes, including the ones of raw chefs Matthew Kenney and James Russell, here is the one I always make.
It’s a satisfying snack and everyone who tastes it loves it. You can also make “bacon bits” that are a good addition to sweet or lightly salted recipes.
Ingredients:
1 large eggplant
15 ml salt
30 ml maple syrup
30 ml olive oil
30 ml Braggs or Tamari
15 ml chilli powder
2.5 ml cumin powder
Pinch cayenne
Slice eggplant with mandolin. Cut the slices in 2 or 3, lengthwise (to make them look like bacon slices). In a bowl, toss eggplant with salt. Let it “sit” for about 30 minutes. Throw away excess water. Add the remaining ingredients and let it marinate for about 1 hour. Lay each slice on a Teflex sheet. Dehydrate until really crisp (about 24 hours).
These crackers are easy to make and really nourishing.
They are a good source of antioxidant, fibre, calcium, omega 3 and 6, protein, potassium, iron and magnesium. And they taste great!
They make great snacks and you can use them to make “breakfast sandwiches”. The sweet taste also makes them a “kid-proof” recipe!
Ingredients (for one large dehydrator tray):
Mix all ingredients together. Let it sit for about one hour or until the water is completely absorbed.
Spread the mixture on one Teflex sheet. Dehydrate at 105 for about 2 hours. Invert the crackers onto another mesh-lined tray and peel away the Teflex. Continue dehydrating for about 8 hours, or until completely crisp.
