RawVee
02-07-2007, 10:26 AM
I found this online (and not on a raw site!). Started thinking that "hmmmm. This would be excellent with a variation on the Onion Bread." So what if you slightly alter the OB to be a bit more like garlic naan? :)
Indian Guacamole
1 small white onion
1 clove garlic, minced
4 avocados
1/2 lime
1/2 teaspoon salt, or to taste
a few big pinches of cumin powder
a few big pinches of Indian curry powder
Onion Bread/Garlic Naan
2 1/2 lbs sweet onions, peeled (what if we substitute some garlic for this)
1 cup ground sunflower seeds
1 cup ground golden flax seeds (this could even be split with a 1/2 cup substitute of sprouted garbanzo beans for a more "naan" taste)
1/2 cup olive oil
Cumin
Curry
Chili powder/flakes
3 oz. Nama Shoyu
Put onions in food processor with 's' blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.
*If you don't have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.
Indian Guacamole
1 small white onion
1 clove garlic, minced
4 avocados
1/2 lime
1/2 teaspoon salt, or to taste
a few big pinches of cumin powder
a few big pinches of Indian curry powder
Onion Bread/Garlic Naan
2 1/2 lbs sweet onions, peeled (what if we substitute some garlic for this)
1 cup ground sunflower seeds
1 cup ground golden flax seeds (this could even be split with a 1/2 cup substitute of sprouted garbanzo beans for a more "naan" taste)
1/2 cup olive oil
Cumin
Curry
Chili powder/flakes
3 oz. Nama Shoyu
Put onions in food processor with 's' blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.
*If you don't have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.