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thanks to Erik for blogging the raw Beet Hand Rolls http://tinyurl.com/5kesln |
@randyhate Excalibur 2900 is the dehydrator we use -- about $200 |
Raw Food Thursday: Beet Hand Rolls (with recipe), Borscht -- http://tinyurl.com/6d745c |
a practice run for tonight's meal -- un cadeau, pour mon petit chou-chou: http://flickr.com/photos/to... |
working on raw beet crepes |
@meghanao thanks for the follow and good luck on your 30 days veg pledge! |
RT: Pineapple and Seitan Pizza... so so so good. http://tinyurl.com/5js4ov |
Pineapple and Seitan Pizza... so so so good. http://tinyurl.com/5js4ov |
@Jean_Ballhorn it tasted like... broccoli and cheese ;) the consistency was like a pate, very smooth and creamy. yes, barley/millet will sub |
RT: Farro, Broccoli Medallions (a.k.a. fun with agar agar), Smoked Tofu Medallions, Smoked Eggplant Parmesan. http://tinyurl.com/5toajw |
Farro, Broccoli Medallions (a.k.a. fun with agar agar), Smoked Tofu Medallions, Smoked Eggplant Parmesan. http://tinyurl.com/5toajw |
@r3b3ll0 most raw soups are at room temp, but we've been known to put them in the dehydrator to warm up the bowls and soup before service |
@naptress we have favorite raw soups depending on the ingredient, but not one to rule them all ;) |
Raw Food Thursday: Spanakopita (recipe), Dinosaur Kale Dolmas, Celery Shooter Soup (recipe) http://tinyurl.com/5a4ocw |
@KianaB the peanuts stay on the tofu because of the cornstarch slurry (1:1 mix of cornstarch to water) is very, very sticky ;) |
Alder-Smoked Peanut-Crusted Bourbon-Marinated Tofu, Acorn Squash w/ Maple Syrup & Balsamic Vinegar, Wild Rice http://tinyurl.com/69jf6w |
@dancingLight We use the Excalibur 2900 -- I think the 3900 is the new model -- 9 trays w/better temp control. Indispensable. |
@dancingLight it's a very similar concept & recipe as the Green Tomato Enchiladas, just a different context -- http://tinyurl.com/6goxev |
@dancingLight Soak the flax/water for 15min. Add spices, lemon juice, garlic, s&p + cauliflower & puree until smooth. spread & dehydrate |
just finished the raw spanakopita (ended up using cauliflower+flax for the phyllo) with spinach/pine nut cheese filling. OMG! so f'ing good! |
