Doe
10-05-2006, 12:17 AM
Someone was asking about eggs recently. This is what I found saved on my computer. I believe the Deviled Eggs are RP's.
Teri S
Spinach Mushroom Quiche
This is another one of Elaina Loves scrumptious recipes. When I heard that Elaina had a quiche recipe, I knew I had to have it for this book. It is a very different dish that actually has the consistency of a quiche. Fabulous!
Crust:
3 medium sized yellow zucchini, chopped (about 3 cups)
2 teaspoons sea salt
1/2 cup olive or coconut oil/butter
1 cup flax meal (about 3/4 cup whole seeds, ground)
1 cup soaked almonds (about 1/2 cup before soaking for 8 hours)
1. Blend the zucchini, sea salt and oil until zucchini is smooth.
2. Add the almonds and continue to blend until the entire mixture is smooth. You may need to use a spatula or celery stick to get the mixture to blend.
3. Pour the blended mixture into a bowl and add the flax meal.
4. Shape into 4 pizza shaped crusts on dehydrator screens covered with Teflex sheets. Dehydrate the crusts at 105 degrees for 4 hours.
5. Remove the Teflex sheets and continue to dehydrate until the crusts are hard. It may take 8 or more hours altogether.
Filling:
2 zucchini, chopped
1/4 cup water
1 1/2 cup cashews
1/3 cup light miso
1 teaspoon Celtic sea salt
2 Tablespoons lemon juice
1 teaspoon onion powder
3 cloves garlic
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
Pinch of cayenne
1 head of spinach, pulsed in a food processor with 1/4 teaspoon sea salt and 1 Tablespoon olive oil
10 crimini mushrooms, thinly sliced and marinated in 1/4 teaspoon Celtic sea salt and 1 teaspoon lemon juice
1/2 cup sun-dried tomatoes, soaked until soft, then chopped
10 sun-dried olives, pitted and chopped
2 Tablespoons psyllium husk powder (if you can't find powder, just buy husks and grind them in a coffee grinder)
1. Place the zucchini and water in a blender and blend until smooth.
2. Add the remainder of the ingredients except the spinach, mushrooms, olives and tomatoes.
3. Blend until creamy. You may need to use a spatula or celery stick to get the mixture to blend.
4. Pulse the spinach in a food processor until it is well minced.
5. Mix all the prepared ingredients together in a bowl.
6. Let the mixture sit for 5 minutes and see how thick it gets. Add more psyllium if necessary to make the mixture thick enough to slice through when it is in the crust.
7. Fill the crusts and warm the quiches in the dehydrator for 1 hour at 105 degrees, if desired.
Note: It's great cold too. This dish will keep three or more days in the refrigerator. You can also dehydrate slices if you have leftovers.
Deviled Eggs
You take soaked cashews, and some spices, etc and make two batches, one all white, and another batch about 1/2 the size of the first, all bright yellow with saffron and you make what looks like hard boiled egg slices out of them.
You make little yellow yolk circles, and then add the white to the outside, and then sprinkle on some paprika, and they look and taste like little deviled eggs, so festive and pretty and everyone loves them.
I have used this several times to make pretty little appetizer trays, on top of lettuce leaves on top of a cracker; everyone thinks they are not only adorably cute, but also delicious.
Egg Salad
Mix:
Mayo*
Mustard*
Dill
Cut up and add:
Avocado
Young coconut meat
Onion
Celery
* recipes in the condiment thread
Scrambled Eggs With Cheese (optional wrap)
This recipe is for one person so double it if you are making it for two. I came accross this on accident while trying another recipe I made, It ended up tasting a lot like scrambled eggs, I really prefer this dish to real scrambled eggs now.
I definitely prefer this meal as a wrap though. Much better tasting in my opinion.
1/4 a head of Calliflower (eggs)
1 Carrot (cheese)
about 1/8th an onion
Olive Oil
- Get a pot of water and heat it to about 100 degrees. I use anything below 103.
- Take your calliflower and take the bulbs of it and break them into halves or thirds.
- Chop the onioins up a bit but don't make them small, just manageable
- Throw the calliflower and onions into the water. Make sure they are all submerged. Get them warm (about 10 minutes or so).
- take them out and throw them all into a food processor and chop them till they are similar in look to scrambled eggs. It's up to you how much you like it.
- Take out the Calliflower from the processor and stick it on your plate. Add Olive oil to taste, makes it less dry. Throw in salt, garlic and black pepper to taste.
- Grate your carrots on top for some cheese.
There you go, now just enjoy... unless you want to make it a wrap, if so just pull out a leaf or two of lettuce and throw your scrambled eggs right in. I just ate it and man I don't regret giving up cooked food even for a second when I taste something so good and satisfying.
Omlette
Blend until creamy:
1 small red bell pepper
1 c raw cashews
1 tsp. or so of sea salt
1 slice onion
1 clove garlic
juice of 1/2 small lemon
¼ c water if needed
Spread on teflex sheet and dehydrate until top is dry enough to flip. Top moist side with chopped veggies. Roll jellyroll style and dehydrate. Cut to desired lengths.
OR
Take a piece of the cheesy veggie roll and wrap in a cabbage leaf.
OR
Or just mix the fresh blended cheese with chopped vegies and wrap in cabbage leaves. Quick and easy.
Teri S
Spinach Mushroom Quiche
This is another one of Elaina Loves scrumptious recipes. When I heard that Elaina had a quiche recipe, I knew I had to have it for this book. It is a very different dish that actually has the consistency of a quiche. Fabulous!
Crust:
3 medium sized yellow zucchini, chopped (about 3 cups)
2 teaspoons sea salt
1/2 cup olive or coconut oil/butter
1 cup flax meal (about 3/4 cup whole seeds, ground)
1 cup soaked almonds (about 1/2 cup before soaking for 8 hours)
1. Blend the zucchini, sea salt and oil until zucchini is smooth.
2. Add the almonds and continue to blend until the entire mixture is smooth. You may need to use a spatula or celery stick to get the mixture to blend.
3. Pour the blended mixture into a bowl and add the flax meal.
4. Shape into 4 pizza shaped crusts on dehydrator screens covered with Teflex sheets. Dehydrate the crusts at 105 degrees for 4 hours.
5. Remove the Teflex sheets and continue to dehydrate until the crusts are hard. It may take 8 or more hours altogether.
Filling:
2 zucchini, chopped
1/4 cup water
1 1/2 cup cashews
1/3 cup light miso
1 teaspoon Celtic sea salt
2 Tablespoons lemon juice
1 teaspoon onion powder
3 cloves garlic
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
Pinch of cayenne
1 head of spinach, pulsed in a food processor with 1/4 teaspoon sea salt and 1 Tablespoon olive oil
10 crimini mushrooms, thinly sliced and marinated in 1/4 teaspoon Celtic sea salt and 1 teaspoon lemon juice
1/2 cup sun-dried tomatoes, soaked until soft, then chopped
10 sun-dried olives, pitted and chopped
2 Tablespoons psyllium husk powder (if you can't find powder, just buy husks and grind them in a coffee grinder)
1. Place the zucchini and water in a blender and blend until smooth.
2. Add the remainder of the ingredients except the spinach, mushrooms, olives and tomatoes.
3. Blend until creamy. You may need to use a spatula or celery stick to get the mixture to blend.
4. Pulse the spinach in a food processor until it is well minced.
5. Mix all the prepared ingredients together in a bowl.
6. Let the mixture sit for 5 minutes and see how thick it gets. Add more psyllium if necessary to make the mixture thick enough to slice through when it is in the crust.
7. Fill the crusts and warm the quiches in the dehydrator for 1 hour at 105 degrees, if desired.
Note: It's great cold too. This dish will keep three or more days in the refrigerator. You can also dehydrate slices if you have leftovers.
Deviled Eggs
You take soaked cashews, and some spices, etc and make two batches, one all white, and another batch about 1/2 the size of the first, all bright yellow with saffron and you make what looks like hard boiled egg slices out of them.
You make little yellow yolk circles, and then add the white to the outside, and then sprinkle on some paprika, and they look and taste like little deviled eggs, so festive and pretty and everyone loves them.
I have used this several times to make pretty little appetizer trays, on top of lettuce leaves on top of a cracker; everyone thinks they are not only adorably cute, but also delicious.
Egg Salad
Mix:
Mayo*
Mustard*
Dill
Cut up and add:
Avocado
Young coconut meat
Onion
Celery
* recipes in the condiment thread
Scrambled Eggs With Cheese (optional wrap)
This recipe is for one person so double it if you are making it for two. I came accross this on accident while trying another recipe I made, It ended up tasting a lot like scrambled eggs, I really prefer this dish to real scrambled eggs now.
I definitely prefer this meal as a wrap though. Much better tasting in my opinion.
1/4 a head of Calliflower (eggs)
1 Carrot (cheese)
about 1/8th an onion
Olive Oil
- Get a pot of water and heat it to about 100 degrees. I use anything below 103.
- Take your calliflower and take the bulbs of it and break them into halves or thirds.
- Chop the onioins up a bit but don't make them small, just manageable
- Throw the calliflower and onions into the water. Make sure they are all submerged. Get them warm (about 10 minutes or so).
- take them out and throw them all into a food processor and chop them till they are similar in look to scrambled eggs. It's up to you how much you like it.
- Take out the Calliflower from the processor and stick it on your plate. Add Olive oil to taste, makes it less dry. Throw in salt, garlic and black pepper to taste.
- Grate your carrots on top for some cheese.
There you go, now just enjoy... unless you want to make it a wrap, if so just pull out a leaf or two of lettuce and throw your scrambled eggs right in. I just ate it and man I don't regret giving up cooked food even for a second when I taste something so good and satisfying.
Omlette
Blend until creamy:
1 small red bell pepper
1 c raw cashews
1 tsp. or so of sea salt
1 slice onion
1 clove garlic
juice of 1/2 small lemon
¼ c water if needed
Spread on teflex sheet and dehydrate until top is dry enough to flip. Top moist side with chopped veggies. Roll jellyroll style and dehydrate. Cut to desired lengths.
OR
Take a piece of the cheesy veggie roll and wrap in a cabbage leaf.
OR
Or just mix the fresh blended cheese with chopped vegies and wrap in cabbage leaves. Quick and easy.