No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
VEGGIE KEBABS WITH BARBECUE SAUCE
MAKES 4 KEBABS
2 bell peppers, seeded
12 button mushrooms
12 grape tomatoes
I onion, cut Into 1-inch pieces
I eggplant, cut into 1-inch
1 cup cold-pressed, extra-virgin olive oil
2 tablespoons coconut oil
1 cup chopped red bell pepper
Juice of 2 limes
2 tablespoons grated ginger
2 teaspoons minced garlic
Himalayan salt to taste
1 cup packed fresh cilantro
2 cups diced fresh tomatoes
1/2 cup raisins, soaked until soft
1 cup sun-dried tomatoes, soaked until soft
1 cup chopped red onion
1 teaspoon ground cumin
Pinch of cayenne pepper
1/4 cup chopped yellow onion
(I added Mesquite seasoning... not sure if it's raw, but it sure added to the bbq flavor! maybe try liquid smoke if you want too.)
Soak 4 wooden skewers in water for 30 minutes. Thread the vegetables on the skewers and arrange on a platter.
Mix the marinade ingredients, except the cilantro, in a blender until well combined. Add the cilantro and pulse
once or twice to incorporate, but do not chop too fine. Pour over the kebabs and turn them to coat. Place kebabs
in the dehydrator at 95 degrees F to warm and marinate for at least 2 hours. For the sauce, if making, combine all the ingredients except the yellow onion in the blender and whir until well combined. Fold in the chopped onion. Brush liberally on the kebabs before placing in the dehydrator, saving some sauce for dipping or brushing on before serving.
Recipe from, "The Raw 50" by Carol Alt
Mashed Potatoes and gravy
3/4 cup water (Only add water as needed. It asked for too much water for me, so eyeball it. )
1Tb.unpasteurized miso of your choice
2Tb.raw almond butter or sesame tahini
Pinch of black pepper
Whisk or blend all ingredients together. If using a whisk make sure the almond butter or tahini is at room temperature.
2 cups chopped cauliflower
2/3 cup raw cashews or macadamias soaked 30 min.
1/4 cup lemon juice (I used less)
2 Tbl olive oil
1 clove garlic or tsp. garlic powder
1tsp. rosemary or Italian seasoning
salt and pepper to taste
Grind the nuts in a food processor, then add the cauliflower and the rest of the ingredients. Process until smooth. Scrape the sides of the processor with a spatula to ensure uniform blending.
Recipe from "Raw Foods for Busy People" by Jordan Maerin