January 2010 Archives
Shitake Nut Burgers Stuffed with Chipotle Pine Cheese & Sun Dried Olives
This recipe is fantastic ‐ choose your favorite mushrooms & add the remaining ingredients. Amazing with Portobello and button mushrooms
3 cups mushrooms, diced
1/3 cup Bragg's Liquid Aminos
1/2 cup olive oil
1 tbs garlic, minced
1/4 tsp white pepper
1/2 cup celery, minced
1 cup red bell pepper seeded and chopped
1 cup roma tomatoes, skinned and minced
1/3 cup green onions, minced
1/2 cup cilantro, minced
1 tsp basil, minced
1/2 cup parsley, minced
1 tsp rosemary, de‐stemmed and minced
1 whole serrano pepper, de‐stemmed, seeded and minced
2 cups raw walnuts, soaked for 8 hours and drained
2 cups raw almonds, soaked for 8 hours and drained
1 cup olives, sun‐dried, minced
3 tbs Sun Dried Tomato Powder
Procedure
1. Clean and dice mushrooms
2. Create marinade in small mixing bowl ‐ add olive oil, minced garlic, white pepper, and Bragg's Liquid Aminos.
3. Blend ingredients together and pour over mushrooms in sealed bowl and refrigerate overnight.
4. Peel tomatoes and dice. Place in food processor along with walnuts, almonds, and the liquid from the marinated mushrooms. Blend together ‐ don't overprocess. You don't want it creamy, but more of a coarse texture.
5. Place mixture in mixing bowl with remaining ingredients.
6. Using 1/4 cup of mixture, place on a teflon sheet. Press flat ‐ then spread 1 tbsp. Chipotle Pine Nut Cheese (see recipe) on top of patty. Sprinkle about 1 tbsp olives over the cheese.
7. Take another 1/4 cup of mixture over the top of the cheese and olive covered patty and flatten it to cover. Press edges together to seal in the cheese and olives.
8. Four of these burgers will fit on a large dehydrator tray covered with a teflon sheet.
9. Dehydrate for approximately 2 hours at 105 degrees. Flip burgers and continue to dehydrate for another 6 hours.
10. Use a large spatula to remove burgers from trays so as not to break the burgers.
11. Store in airtight container for up to 1 week in refrigerator.
Servings: 8
Yield: 8 burgers
Cooking Times
Preparation Time: 30 minutes Inactive Time: 16 hours
Total Time: 16 hours and 30 minutes
Spicy Asian Marinated Asparagus
This dish will really make your taste buds sing! The marinade combo of sweet, salty and spicy is the perfect complement to the asparagus.
3 lbs asparagus spears, medium (about 48-60 spears)
1/4 cup Bragg's Liquid Aminos
1/4 cup apple cider vinegar (I prefer Bragg's)
2 tbs black sesame seeds
1/4 cup flax oil
1/4 cup olive oil
1/2 cup orange juice, fresh squeezed
3 tbs ginger, finely grated
1 tbs garlic, minced
1/2 tbs red pepper powder
2 tbs agave nectar
1/4 tsp chili powder
1 pinch cayenne pepper
2 Tbs orange zest
Procedure
1 Wash and dry your asparagus. Either cut asparagus in half lengthwise or leave whole, you choose!
2 To make the marinade, place all ingredients (except the sesame seeds and orange zest) in blender and blend.
3 Place asparagus in glass 9 X 13 baking dish.
4 Pour marinade over asparagus.
5 Cover baking dish and place in dehydrator on 105 degrees for approximately 6 hours.
6 The asparagus should be 'al dente' - not too crisp and not too soggy.
7 When the desired texture is achieved, remove asparagus from the baking dish.
8 Serve with a small amount of marinade poured over the top of asparagus.
9 Sprinkle with black sesame seeds and orange zest. For a big impact serve on a white dish!
10 Serve warm or chilled - either will be a perfect choice.
11 Keep any leftovers in a sealed glass jar in refrigerator for up to 5 days.
Servings: 6
Strawberry Spinach Salad
The star of the show here is certainly these mouth watering sweet strawberries! This is a perfect summertime treat. Not only is this salad fabulous for you the addition of these summertime berries makes this salad so sweet to eat!
4 cups Baby spinach
2 cup Watercress leaves
1 cup green onions diced
1 cup walnuts, soaked and dehydrated, roughly chopped
1 quart strawberries washed, steamed and slice vertically
Procedure
1 Wash and dry all your produce.
2 Place the greens into a large mixing bowl and add the remaining ingredients.
3 Add dressing and serve. When mixing your salad take special care when tossing as not to brake the strawberry slices.
Servings: 8
Yield: 8 cups
Poppy Seed Dressing
This dressing is sweet and delicate. The gratifying taste of the orange flavor combined with the poppy seeds makes this dressing a perfect accompaniment to any fruit or fruit salad. This is fuel for the soul.
1/2 cup orange juice, freshly squeezed
1/4 cup flax oil
1/4 cup olive oil
1 1/2 teaspoons grated onion
1 teaspoon ground mustard
1/3 cup rapadura / cane sugar
1/2 teaspoon salt
3 teaspoons poppy seeds
1/2 teaspoon lemon juice, freshly squeezed
Procedure
4 Place all ingredients in a medium sized bowl and whisk together. Enjoy!
5 Store in refrigerator for up to 5 days in air tight container
Servings: 10
Yield: 1 cup
Carrot Zucchini Bread (1)
This firm, but moist bread is ideal for any type of sandwich, with your favorite soup or just indulging in the simple pleasure of bread and butter. Bread will always have a special place on my dinner table, how about yours? It may not be the centerpiece of our daily meal, but we would surely feel its absence.
2 cups carrot pulp
2 cups zucchini pulp
1 1/2 cup celery, chopped
1 3/4 cup cup Roma tomatoes, chopped
3/4 cup green onion, chopped
2 tsp parsley, chopped
2 tsp sun-dried tomato powder
1 tsp Himalayan pink salt
1 Tbs flax oil
1 1/3 cup flax seed, soaked overnight in 1 1/3 cup water
1 1/2 cup sunflower seeds, soaked for 6 hours
Procedure
1 Add onion, celery, tomatoes, parsley, salt, sun-dried tomato powder and blend in food processor until mixture resembles a salsa.
2 Then add the carrot and zucchini pulp along with drained and rinsed sunflower seeds and flax seeds. This will take a few minutes to mix in your processor, keep pushing the batter down with your spatula when it begins to climb the wall of your machine. Once the batter is well mixed, remove from processor and place in mixing bowl.
3 Place 3 1/2 cups of batter on a Teflon dehydration tray, cover with another Teflon sheet and roll mixture with a rolling pin to evenly spread batter on sheet. You can also use a flat spatula to help evenly spread the batter until it is about 1/4 inch thick throughout. Cut each batch into 9 equal squares and place in the dehydrator on 105 for 3 hours. Then flip bread using another tray and remove Teflon sheet. Continue to dehydrate for another 3 to 5 hours until the bread is firm yet moist.
4 Store in the refrigerator in an air tight container for up to 5 days, or in the freezer for up to two months.
Servings: 18
Yield: 7 cups
Spinach Portobello Pesto (2)
No words exist to describe how glorious this pesto is. The combination of the spinach and portobello mushroom with the added cheesy flavor from the yeast make this my all-time favorite pesto. Add this creamy pesto as a sauce for pasta or it can be used as an ingredient in a variety of other dishes. One classic use (and my personal favorite) is to spread the pesto onto slices of bread. I often serve this on my carrot zucchini bread with garlic butter, lettuce and tomatoes (truth be known, this is my favorite sandwich).
2 cups spinach, firmly packed
1/4 cup olive oil
2 tsp garlic, minced
1/2 tsp Himalayan pink salt
1/2 cup Pine nuts
2 tsp Miso, Yellow
2 tbsp nutritional yeast
1 tsp lemon juice, freshly squeezed
1 cup portobello mushrooms, diced
Procedure
5 Combine all ingredients in a food processor and blend until desired consistency is achieved. The mixture should be creamy, not runny.
6 Store in a glass container for up to 5 days in the refrigerator or freeze for up to three months.
Servings: 10
Garlic Butter (3)
Miss having butter? Well, no longer does that have to be the case. Sit back and enjoy this creamy decadence, Garlic Butter. Add it to your favorite sandwiches, wraps or even soup. Its uses as an added ingredient are endless!
1/2 cup flax oil
1/2 cup olive oil
2 Tbsp minced garlic
Procedure
7 Place all ingredients into your blender and blend. Then, add mixture to ice cube tray and place in freezer until cubes solidify.
8 Remove cubes from tray as needed and return tray to freezer.
9 Place cubes in individual serving cups or on a plate along side bread.
10 Enjoy!!!
Servings: 12 Yield: 1 cup
