Recipe for Sloppy Joes need

[rawredbone]

Does anyone have a recipe for Sloppy Joes? I was at Barnes and Noble and thumb thru a Rawfood Cook book and notice a recipe for Sloppy Joes. I have patties made all ready I just need a good sauce recipe maybe.

Any suggestion :o

[Rawkinlocs]

I bumped up the actual thread, but here is a recipe FROM that thread that was posted by our member, Doe:

¨ Manwich Sauce ¨

* 2 fresh tomatoes, chopped
* 1-cup sun-dried tomatoes
* 1 clove garlic
* 2 T apple cider vinegar
* ¼ c onion, chopped
* 8 fresh basil leaves
* 2 dates, pitted
* ¼ c olive oil
* 1 tsp salt

Also, when I used to make sloppy joes for my family back in the day, I wasn't into buying Manwich in the can, so I just used ketchup, some hot sauce to taste, and added lots of minced onion and bell pepper.

[rawredbone]

Thank you I will try this one tonite and post the results

[eachpeachpearplum]

What would be a good base??

[Rawkinlocs]

I would say any nut patty crumbled up would work well. But also, you could just use some walnuts ground up in the food processor as the base and stir into the sauce mixture.

[greywolf]

i mentioned in a thread sometime last week or so about a place that closed down near to me that did a "Sloppy Joe" wrap done with a Walnut Fennel Pate - i was very very yummy.

no one has this pate recipe to share, so i am not sure how to recreate this.

i think i will try a pate out of "the complete book of raw food" with fennel instead of the celery it calls for. add Rawkinlocs' sauce and i think i will have a winner.

[Tirza]

Buckwheat (or Kasha) which was soaked then dehydrated again would make an awesome base for this! I was thinking to re-soak it (after dehydrating) in some naama shoyu with herbs for sausage. Then combine with sauce.

I happen to have some dehydrated buckwheat around so I am trying this now.

[juliebove]

I haven't tried it, but I think sprouted lentils would work in this too.

[berrymarymac]

Buckwheat (or Kasha) which was soaked then dehydrated again would make an awesome base for this! I was thinking to re-soak it (after dehydrating) in some naama shoyu with herbs for sausage. Then combine with sauce.

I happen to have some dehydrated buckwheat around so I am trying this now.

How exactly do you do this? I would love to try this!

[Tirza]

mrandal, here is a link about soaked sprouted dehydrated buckwheat. http://www.rawfoodtalk.com/forum/showthread.php?t=16099&highlight=buckwheat+sprouts

It has a distinctive flavour, but if you are aware of the taste of buckwheat, it shouldn't put you off.

I used to make a cooked vegan "sausage" dish that had buckwheat, millet, onions, soy sauce and a special mix of herbs that gave a really great sausage flavour. I cooked it all together, refrigerated it in either a round juice can or something like that, or in an oblong plastic thing like Tupperware's container for holding Velveeta. Then when it was firm, I would slice it and fry it. OMGosh that was good. The buckwheat in that combination of seasonings gave it just the right "robustness" to simulate ground meat. I intend to try to produce that in Raw soon. It would dehydrate great, instead of frying. I just have to figure out how to get the buckwheat and millet to be soft and the whole thing to hold together. Maybe the soaking/sprouting/dehydrating routine and then grind them, but it would end up too smooth. It should have a little chunky texture and the buckwheat cooked gave it just the right texture.