Cookbooks that don't use a dehydrator

[vgloveforlife]

I have Alissa's book and used to love it but now that I got rid of my dehydrator I am realizing that most of her recipies you need one so it is useless to me now.
I am to a point where I feel if I am going to eat tons of dehydrated foods I might as well just eat cooked since they are basically the same.

Does anyone know of any cookbooks that have good recipies without using a dehydrator?

Thanks!

[ljcoolj]

The Blending Book by Ann Wigmore. A lot of soup, smoothie recipes. I don't think any of them call for a dehydrator.

[Rawkinlocs]

Hey Vg,

I know Fred P's book Instant Raw Sensations (I think that's it) doesn't, Doug Graham's book doesn't, Raw in Ten by Bryan Au as well as a few others I can't think of right off.

However, I'd like to also give you a different perspective to look at this all from...aside from leathers, crackers, breads or crusts, I don't really think anything needs dehydration. Dehydrating is for the most part for creating a certain texture.

For example, you can take any nut burger recipe and still use it but instead of a firm burger, it now becomes a pate that can be stuffed into leaves, peppers, mushrooms, etc. Speaking of mushrooms, the pesto stuffed mushrooms...aside from a person wanting to create that "cooked" effect texture-wise, if you like raw mushrooms, one could actually eat those sans the dehydrator.

But I see a whole world of recipes just skimming through Alissa's book that don't ask for a dehydrator such as the dips and spreads chapter, the cheeses (even the Swiss and nacho, though she suggests dehydrating, but I never dehydrate the nacho cheese...I use it as a dip/sauce), the "pasta" and sauce recipes (all of them, not just the marinara one), Avocado chutney or cups, the salad chapter, the dressings, the soups, the salsas, the sauces, stuffed mushroom caps (the ones with the guacamole), the chile and onion dip (WONDERFUL...gotta try that if you haven't), raviolis, collard wraps, cabbage rolls, the porridge, bananas berries and cream, many if not most of the desserts and any cookie can become a refrigerator cookie or as Eachpeachpearplum displayed in her post about her kids' menus, some cookie recipes become "puddings" for her kids (brilliant idea)...and I'd even go as far as saying the lasagne could even be eaten undehydrated because when I made it, I liked it better UNdehydrated than I did once it came out of the dehydrator. With the pizza, imagine making a crust similar to a dessert pie crust sans the dates and using something else like a little water or oil to bind the nuts together and then chilling that crust in a pan or on a plate and then topping with cheese (or no cheese, just sauce), marinara sauce and your favorite veggie toppings! I LOVE my raw pizzas to be "fresher" as in not dehydrated to the point of the sauce and cheese changing in texture, but rather being more like fresh-out-of-the processor.

Again, dehydrating is for creating texture (yep, a "cooked" kinda texture) for those who need or want that and in some instances for creating warmth...but I can see a LOT of potential for virtually any raw food recipe that called for a dehydrator to be made without one...especially if a person has really learned to accept and appreciate the natural textures of foods and doesn't mind if their "pasta noodles" are a little on the crunchy side etc.

[Sharon in Colorado]

Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

[being]

Rawkinlocs has a great point there, many recipes which are to be dehydrated taste really yummy in the still moist form - I'm a notorious taster while making recipes.

As for books without a dehydrator, I am pretty sure thatThe Raw Gourmet by Nomi Shannon fits. It has some beautiful photographs too.

And the Frederic Patenaude is a good one, as is David Wolfe's latest Sunfood Diet Success System... plus the 1000s of recipes online!

I'm pretty sure there are a few threads about the dehydrator-less chef, because I used to be one too!

Hope you find something :)

[vgloveforlife]

Thanks everyone! I am going to check out Amazon for some of those.

Rawkinlocs-I was trying to find an entree in Alissa's book and was just disapointed because so many looked good but they all called for dehydration. Thanks for the creative tips though.

[greenfeline]

The garden diet recipe books do not use any dehydration. The recipes are simple and delicious.

[Revvell]

Sharon and the greenfeline mentioned the two I'd recommend.

Revvell

[sptygl]

I have Alissa's book and used to love it but now that I got rid of my dehydrator I am realizing that most of her recipies you need one so it is useless to me now.
I am to a point where I feel if I am going to eat tons of dehydrated foods I might as well just eat cooked since they are basically the same.

Does anyone know of any cookbooks that have good recipies without using a dehydrator?

Thanks!


i use my oven for everything, and just adjust the temp accordingly!!
seriously, don't worry about getting a dehydrator............

general rule, i suppose in keeping with the raw philosophy, is about 100- 125 degrees, although i tend to adjust the temp a bit more...........

but you should know, i have made most of these recipes, and have had no issues using an oven.......
all come out very good!!
i love it............ :0

[Cinnamon]

I've become rather lazy where the dehydrator is concerned. I make a lot of Alissa's recipes like the pates and main dishes and just eat them as is. Yummy! And also the book mentioned above, "Raw Food Made Easy for 1 or 2 People" by Jennifer Cornbleet is really a great book with easy recipes.

[VeryBerry]

I have "Instant raw sensations" to, it has some great simple meal ideas.