Barb McGovern hosted a lovely raw vegan dinner last night! With Living Light Raw Vegan Culinary Institute’s graduate Chef Sam Romano back home for the holidays, he made a delightful array of dishes that had everyone in awe! The airy herb chevre on the crisp flax crackers, the exotically sweet sushi, spicey bbq mushroom burgers over a toasty warm raw onion rye bun, the sweet teriyaki pineapple and papaya…. so divine.
Veggie Flax Crackers and Almond Tomato Basil Chevre
Flax Crackers – Adapted from the Organic Garden Cafe
7 tray batch
- 4 cups dry flax seeds plus 2 cups water to soak flax
- 4 cups vegetable pulp from juicer
- 1/4 cup onion powder
- 1/4 cup garlic powder
- 1 Tbs mustard powder
- 1 Tbs tumeric
- 2 Tbs salt
- 1/4 cup olive oil
- 1/2 cup lemon juice
- Soak flax seeds first. By the time everything else is mixed the flax should be a good consistency to form the crackers. Mix all ingredients well by hand. Add water as needed.
- Two cups of veggie flax cracker mixture per teflex sheet. Spread evenly to cover the square teflex sheet. Using a round pizza slicer, slice lightly through the middle to form two halves. Slice each half into thirds forming 6 rows. Turn the tray and slice down the middle again and slice each half into thirds again. This should make 36 crackers per tray.
- Dehydrate at 125 degrees overnight, 14 hours.
Almond Tomato Basil Chevre – adapted from Living Light Culinary Institute and The Organic Garden Cafe
- 2 cups blanched almonds
- 1 or more cups purified water
- 1/4 teaspoon probiotic powder (we didn’t have this and it came out just fine!)
- 2 Tbs lemon juice
- 1/4 onion, minced
- 4 cups basil measured whole lightly packed, then minced
- 1/4 olive oil
- 2-3 tsp salt
- 2-3 tsp pepper
- 2 Tbs nutritional yeast
- 1/4 cup sun-dried tomato measured whole, then minced
- Blend the almonds, water, and probiotic powder in a high-powered blender, adding more water if necessary to achieve a smooth, creamy texture.
- Select a pint-size (or larger) strainer (a plastic berry basket works great) and line it with cheesecloth, allowing several inches of the cloth to drape down around the sides. Set the strainer on top of a shallow baking dish and pour the nut batter into the cheesecloth. The baking dish will catch the liquid as it drains from the cheese. Fold the excess cheesecloth over the top of the cheese and place it in a warm (not hot) location to ferment for 8 to 12 hours. (Less fermentation time is required in warmer weather).
- After about 2 hours of fermenting, place a weight on top of the cheese to help press out more of the excess liquid. (An ideal weight is a cup of grains or seeds.)
- Before eating the cheese, mix in all of the seasonings. Season or sweeten as desired!
- After the cheese has fermented to suit your tastes, it may be stored n a sealed glass container in the refrigerator for up to one week.
BBQ Portobello Burgers
Onion Rye Bun, adapted from the Organic Garden Cafe
- 4 cups sunflower seeds, soaked, or just add enough water
- 4 Tbs caraway seeds (2 whole in food processor, 2 ground in blender)
- 1 onion, minced
- 2 cups flax seeds, ground
- 1/2 cup dates, pitted
- Grind flax and 2 Tbs caraway in blender
- In food processor blend sunflower seeds with 2 Tbs caraway seed, dates, and enough water to make a nice thick sunflower seed pate
- put that in bowl with onion and flax meal, and mix well by hand
- Appx 1/4 cup each bun, 3 x 3 on teflex sheet
- Dehydrate for 2 hours on 125 degrees, flip the burgers and peel off teflex and dehydrate at 115 degrees for about 7 hours
- 3/4 cup coconut nectar
- 2 1/2 cup dates (soaked if not soft)
- 2 cups sundried tomato (s0aked)
- 1 cup fresh tomato
- 2 1/2 cup water (sundried tomato water)
- 1/2 Tbs garlic
- 1/2 tsp mustard
- 1/2 tsp mustard
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/8 cup onion powder
- 1 1/2 Tbs salt
- 1 Tbs chipotle powder
Blend in a high speed blender until smooth.
- 4 cup sunflower seeds, soaked
- 2 1/2 zucchini
- 4 cups mushroom
- 2 stalks of celery, minced
- 1/2 an onion, minced
- 1/2 cup fresh parsley, minced in food processor
- 2 Tbs tarragon
- 4 garlic cloves
- 1/4 cup tamari
- all purpose seasoning (or seasoning of choice)
- 1 Tbs fresh sage, minced
- 1/2 Tbs salt
- 4 reishi capsules
- 1 T truffle oil (or olive oil)
- Make sunflower pate with sunflower seeds and all your herbs, garlic, oil, tamari, reishi, in the food processor, put in separate bowl so you can pulse the veggies
- Pulse in food processor: zucchini, mushroom, celery, onion, parsley until course/ minced, pour in bowl with sunflower seed herb mix
- Mix well by hand. Using about 1/4 cup, depending how big you want them, lay out 3 x 3 burgers on a teflex sheet and dehydrate at 125 degrees 2 hours. After 2 hours, flip the burgers, removing teflex sheets and dehydrate at 115 degrees for 4 hours, or until desired dryness. I like them mushy 🙂 some people like them dry.
Teriyaki Pineapple Papaya Skewers
Teriyaki Sauce, from Living Light Culinary Institute
Yield 1 1/2 cups
- 1/2 cup tamari
- 1/2 cup coconut oil
- 1/4 cup evaporated cane juice
- 3 tablespoons lemon juice
- 2 tablespoons lemon juice
- 2 tablespoons onion powder
- 2 teaspoons fresh ginger, grated
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon pepper
- 6 cloves garlic, crushed
- Combine all ingredients in a blender and pulse to blend, (don’t overblend, this will incorporate too much air)
- Pour over cubed pineapple and papaya, and let marinate for 4 hours.
- Make skewers and dehydrate at 125 degrees for 2 hours.