Post by Ellen Oberlin on May 17, 2007 19:51:53 GMT -5
Hi All,
Here are the recipes as promised. Good luck and happy eating!
Dee’s Carrot Cake
(From Dee at Julie’s Jan ’07 potluck) Makes a 9 x 13” pan. Can cut into 48, 1” x 1” pieces.
3-1/2 cups finely pureed carrots (equals about 2 lbs) OR 2 cups Carrot Pulp and 1-1/2 cups Carrot Juice
Puree carrots in V-M or juice in juicer.
2 cups Medjool Dates (about 20 +/- or14 pitted oz)
Add dates to puree in VM and blend until smooth.
2 cups shredded Coconut
1 to 2 T ground fresh Ginger
¾ cup Raisins
1 cup chopped Walnuts
½ t Cinnamon
½ t Cardamom
¼ t Nutmeg
Combine above with puree from VM in a large bowl. Mix thoroughly and spread in pan. Chill overnight.
Icing
½ cup Almond Milk or Coconut Water
1 cup Almonds, soaked
1 T Coconut Oil or Coconut Cream
2 T Lemon Juice
5 Dates
Blend in VM until smooth. Spread over cake after it is chilled and set.
Raw Pizza
Makes 1 pizza, 14” x 14”.
1 cup Almonds, cold (4 oz)
1 cup Sunflower Seeds, cold (5 oz)
½ oz Flax Seeds, ground in coffee mill (about 2 T)
Grind almonds then sun seeds in V-M until fine. Combine and set aside in a large bowl.
1 large Tomato
½ jar sun-dried Tomatoes in Olive Oil (about ½ cup or 2-1/2 oz)
½ Apple, chopped (2-1/2 oz prepped sweet apple)
½ cup Parsley (½ oz picked)
2 T Olive Oil
2 cloves Garlic
2 T Lemon Juice
1 t Real Salt
1 t Italian Seasoning
Add to V-M and blend until thick. Add this mixture to the nut/seed flour. Stir.
Spread onto teflex sheet forming a slight lip.
Dehydrate 6 hours and then double flip back to right side up on mesh tray.
Dehydrate for 2 days more or until firm. It takes almost three days total time for mine.
Marinated Mushrooms 1 cup Mushrooms, sliced
2 T Olive Oil
1/8 t Sea Salt
Marinate for 2 hours in the dehydrator.
“Cheese” Layer
1 cup Cashews (5 oz)
¼ cup Water
2-1/4 t Lemon Juice
1 t Nutritional Yeast
3/8 t Real Salt
½ clove Garlic, pressed
Process in food processor until completely smooth.
Spinach Dip - Blend until smooth in food processor.
4 cups Spinach (5-6 oz)
1 large Avocado or 1-1/2 small Avocados
½ T Lemon Juice
½ t Real Salt
Marinated Tomatoes 6 Plum Tomatoes
1 T Olive Oil
½ clove Garlic
½ t Pizza Seasoning
Assembly: 1-Crust, 2-“Cheese”, 3-Spinach Dip, 4-Oregano, 5-Basil Leaves, 6-Marinated Tomatoes, 7-Marinated Mushrooms. YUM! Olives? Onions?
Here are the recipes as promised. Good luck and happy eating!
Dee’s Carrot Cake
(From Dee at Julie’s Jan ’07 potluck) Makes a 9 x 13” pan. Can cut into 48, 1” x 1” pieces.
3-1/2 cups finely pureed carrots (equals about 2 lbs) OR 2 cups Carrot Pulp and 1-1/2 cups Carrot Juice
Puree carrots in V-M or juice in juicer.
2 cups Medjool Dates (about 20 +/- or14 pitted oz)
Add dates to puree in VM and blend until smooth.
2 cups shredded Coconut
1 to 2 T ground fresh Ginger
¾ cup Raisins
1 cup chopped Walnuts
½ t Cinnamon
½ t Cardamom
¼ t Nutmeg
Combine above with puree from VM in a large bowl. Mix thoroughly and spread in pan. Chill overnight.
Icing
½ cup Almond Milk or Coconut Water
1 cup Almonds, soaked
1 T Coconut Oil or Coconut Cream
2 T Lemon Juice
5 Dates
Blend in VM until smooth. Spread over cake after it is chilled and set.
Raw Pizza
Makes 1 pizza, 14” x 14”.
1 cup Almonds, cold (4 oz)
1 cup Sunflower Seeds, cold (5 oz)
½ oz Flax Seeds, ground in coffee mill (about 2 T)
Grind almonds then sun seeds in V-M until fine. Combine and set aside in a large bowl.
1 large Tomato
½ jar sun-dried Tomatoes in Olive Oil (about ½ cup or 2-1/2 oz)
½ Apple, chopped (2-1/2 oz prepped sweet apple)
½ cup Parsley (½ oz picked)
2 T Olive Oil
2 cloves Garlic
2 T Lemon Juice
1 t Real Salt
1 t Italian Seasoning
Add to V-M and blend until thick. Add this mixture to the nut/seed flour. Stir.
Spread onto teflex sheet forming a slight lip.
Dehydrate 6 hours and then double flip back to right side up on mesh tray.
Dehydrate for 2 days more or until firm. It takes almost three days total time for mine.
Marinated Mushrooms 1 cup Mushrooms, sliced
2 T Olive Oil
1/8 t Sea Salt
Marinate for 2 hours in the dehydrator.
“Cheese” Layer
1 cup Cashews (5 oz)
¼ cup Water
2-1/4 t Lemon Juice
1 t Nutritional Yeast
3/8 t Real Salt
½ clove Garlic, pressed
Process in food processor until completely smooth.
Spinach Dip - Blend until smooth in food processor.
4 cups Spinach (5-6 oz)
1 large Avocado or 1-1/2 small Avocados
½ T Lemon Juice
½ t Real Salt
Marinated Tomatoes 6 Plum Tomatoes
1 T Olive Oil
½ clove Garlic
½ t Pizza Seasoning
Assembly: 1-Crust, 2-“Cheese”, 3-Spinach Dip, 4-Oregano, 5-Basil Leaves, 6-Marinated Tomatoes, 7-Marinated Mushrooms. YUM! Olives? Onions?
