I was really in the mood for Mexican food lately so I got my creative juices flowing and came up with a ground “meat” that you can use in Lettuce wraps, tacos, nachos, or get creative like I did below with the cucumber appetizers.
1 c. pumpkin seeds (soaked overnight or at least 4 hours)
1 c. brazil nuts (soaked overnight or at least 4 hours)
1/2 onion (chopped)
1 tsp ground cumin
1 tsp chili powder
1 tsp. chipotle pepper fakes
1/2 tsp dried oregano
1 Tbs. Bragg’s Liquid Aminos
2 Tbs lemon juice
2 Tbs. tomato paste (omit if you want to keep it raw)
1/8 tsp garlic pwdr or 1 garlic clove
Grind the soaked nuts and seeds in the food processor until it has the texture of ground meat. Transfer it to a bowl and add the rest of the ingredients. Mix it well and use it as is or place in a dehydrator for an hour or two to marinade and blend the flavors together.
I also have dehydrated it all the way 6-8 hours til crunchy for longer storage or to eat as a snack.
Santa would be jealous!
I created these cookies because after making the almond milk I didn’t want to throw away the pulp, so I got creative…
So I used the pulp of 1 1/2 cup almonds leftover from the almond milk then added to it…
8-10 (I used the skinny pitted dates) dates chopped in the food processor
1/2 dropper of vanilla stevia
1 apple chopped fine in the food processor
2-3 Tbs. ground chia seeds
1/4 c. shreaded coconut
1 tsp orange zest
Mixed it all up, scooped it with an small ice cream scooper and placed it on the dehydrator sheet for about 6 hours on 115
I then mixed coconut butter, agave, and raw cacao to make the frosting.
Makes about 15-20 cookies.
P.S. You can also eat the cookie mixture like oatmeal without dehydrating it. It’s really yummy.
Marinated Mushrooms topped with walnut and cilantro pesto.
1 cup soaked walnuts
1/2 of a garlic clove
salt and pepper to taste
1/8 tsp cumin
2 Very thinly sliced portobello mushrooms
drizzle it with some balsamic vinigar
This is one of the recipes I made for my last cooking class. I made it again for thanksgiving and it was a big hit. I hope you will try it and give me some feedback.
¼ c. tahini
2 Tbs. raw honey
2-3 Tbs. apple cider vinegar
1 small clove of garlic
About 1 to 2 Tbs. of water for consistency
Salt and pepper to taste.
1 Bag of organic baby spinach
Handful of chopped parsley
About two red beets steamed, cooled and cubed