sesame "chicken"

[snowdrop]

Snowdrop’s sesame chicken
http://i195.photobucket.com/albums/z1/snowdrop_album/rawfood/IMG_6654.jpg

‘Chicken’

begin the nite before…
2 c walnuts soaked 4-6 hrs or overnite
2 c sunflower seeds soaked 4-6 hrs or overnite

1 c sunflower seeds, soaked 4-6 hrs or overnite and then dehydrated

1 c sundry tomatoes soaked 4-6 hrs or overnite in:
1 c orange juice

1 onion
2 cloves garlic
¼ yellow pepper (or red)
10 fresh sage leaves or 1 T dried herb
1 t cumin
½ t tumeric
1 t garlic powder
1 t onion powder
1 T dark miso
1T braggs or soy

1 T lecithin to be stirred into batter by hand at the end

sesame seeds

food processer the tomatoes in their liquid and blend untill a paste.
Add onion & garlic, blend
Add herbs spices blend
Add nuts, process till smooth (I did it in 2 batches)
Put into a bowl & stir in the lecithin.
With a coffee grinder, powder the dehydrated sunflower seeds.
Stir into batter till blended.
Spoon onto telflex sheets (I used 3 trays) by the tablespoon.
Dehydrate 6-8 hr at 105-115
Flip half way thru drying time.
Make sweet & sour sauce*.
Dip your chicken nuggets into the sauce and sprinkle with sesame seeds and continue to dehydrate another 4-6 hrs

*sweet & sour sesame sauce

¾ c nama shoyu
¾ c honey (or agave)
2 cloves garlic
1 pc ginger as big as your thumb (equal to the amount of garlic approx)
2 T sesame seeds
2 T coconut oil
1 t sesame oil
2 t red pepper flakes

chop the garlic & ginger so it doesn’t jam under your blades, and put all into the food processor and blend till the veggies are well pureed. The seeds will float up with the oils when left standing, that’s ok, just stir when using.
i made more that this recipe called for, because i will be using this on lots more veggies the next couple of days, as it is mind blowing good.


In a glass pie plate: Take a nice head of broccoli and make bite sized pieces. Slice up 4-5 mushrooms. Sliver up ½ red pepper. Toss these in some of the sweet & sour sesame sauce and put into D till broccoli is tendered up some.

The nuggets were a nice change from what I had been eating, but…
The veggies + sauce was the finest thing I have put in my mouth in months!
I will be making that even when I don’t have any nuggets to serve them with, just a dash of sesame seeds on top. mmm

[Zaphirah]

great.now I need a new keyboard. Apparently this one isn't drool proof. :p

[Barbie2]

That sounds wonderful. Can hardly wait for my dehydrator to arrive so I can try it! :D

[Zaphirah]

can you omit/substitute the lecithin? What purpose does it serve? flavor? texture? bulking agent? do you have any suggestions for a sub?

[Ama]

I will definitely have to try this. Need to stock up on some nuts...

[spiralgirl]

snowdrop,

Me want now. :D These look so tasty and I've had such a craving for chicken the last few weeks so can't wait to try this out. ;)

What are sundry tomatoes?

[snowdrop]

can you omit/substitute the lecithin? What purpose does it serve? flavor? texture? bulking agent? do you have any suggestions for a sub?

you can omit the lecithin, no sub needed.
i added it to help keep the nuggets together,
as nut rich recipes tend to crumble.

[snowdrop]

snowdrop,

Me want now. :D These look so tasty and I've had such a craving for chicken the last few weeks so can't wait to try this out. ;)

What are sundry tomatoes?

sundried tomatoes are just tomatoes that have been dehydrated
you can find them in the grocery store (check for sulfites if they are really red)
or your local health food store.
i dry my own from the garden. :)

-snow

[JennaBoBenna]

Thanks Snowdrop!! This looks tasty :D

[Nini]

Wowzers! Looks delicious.

TFS!

[StarFire]

http://i149.photobucket.com/albums/s43/FireStar_830/thnotworthy1.gif ....Snow.... you've done it again.... YOU RAWK!!! :D

[spicyfull]

RAWmazing..........Thanks for Sharing, you are becoming quite the little Dehydrater...Keep it up.

[lil fairy z girl]

mmh looks really delicious, licking lips!

sal
~*~*~*

[shine72]

to Georgia! C'mon Snow!:D Bring me some and help a girl out, PLEASE???????!!!!!!!!!!!!!!!!

I'm with StarFire though, we are NOT worthy. I want them NOW!:D

[Ama]

UPDATE: I just made this and let me tell you that the nuggets are just SO DREAMY. It looked like so much 'batter' in the bowl so I only made one tray and froze the rest... errr... why did I do that. These really remind me of General Tso's Chicken from the Chinese place up the block. The texture is great, something I haven't experience much while raw. If you haven't made these yet, do so, TRUST ME!

[rawnhealthy]

((WDOK)) Wiping Drool Off Keyboard:o

Oh my, Eating Raw never looked so good...and to think it's healthy too!

[spiralgirl]

snowdrop,

Thanks, I felt dumb after posting that as I read it as sundry (like an accessory ie. soap dish, washcloth etc.), then looked at it some more and realized you had shortened it to sundry instead of sun dried so I figured it out.

I'm prepping right now for this so I can have it tomorrow. I'm so excited about this recipe. One thing though you say soak 2 cups of sunflower seeds and then another 1 cup soaked and dehydrated right? So I use 3 cups total of sunflower seeds?

[lavendarJ]

Ditto to what starfire said snowdrop...

You have done it again.... what wonderful creativity!

[greenfeline]

That recipe sounds awesome! Thanks for sharing!

[snowdrop]

snowdrop,

Thanks, I felt dumb after posting that as I read it as sundry (like an accessory ie. soap dish, washcloth etc.), then looked at it some more and realized you had shortened it to sundry instead of sun dried so I figured it out.

I'm prepping right now for this so I can have it tomorrow. I'm so excited about this recipe. One thing though you say soak 2 cups of sunflower seeds and then another 1 cup soaked and dehydrated right? So I use 3 cups total of sunflower seeds?

yes, 3 c sunflower seeds total.
1c must be dehydrated after soaking, this goes quickly at 115 degrees...
i did so as i was getting all my stuff together for the recipe & started putting it together. it acts like breadcrumbs and binds the batter together.

hope you didn't get this too late, i just found the entry...
i am out of town on work assignment.
taa!

xoxoxo
-snow

[spiralgirl]

snowdrop,

Thank you. I measured out 2 cups and soaked and then another cup to soak. I went with what I thought you meant so no worries about responding late. I just popped the seeds in the dehydrator and have the other things soaking so I can wake up tomorrow morning and get started on it.

Update: Oh my I had this for dinner tonight with my mom and sister and we went nuts over it. I was munching it before it was even ready and that sauce is to cry for. This recipe is a winner and one of my new favourites. Thanks for sharing with us snowdrop.

Here is my photo of it:

http://i88.photobucket.com/albums/k186/foofooberry/DSCN0067.jpg

[tanishamarshall]

OMG this looks so goood.

[subbacultcha]

Crikey that looks yummy. I'm gonna have to get some sesame seeds!

[lily]

I made this and it's super-yummy. thanks so much Snowdrop.

lily

[Yeshia]

oH oH yUMMY i WILL START TONIGHT .

i AM MKING A SCRAP BOOK OF RECEIPES AND IN THEY GO LOL

tHANKS :)

OPPS CAPS ON SORRY:o

[Yeshia]

OMG!

I realized I have all the ingredients except the Miso...so I thought

Ill put stuff into soak

Make the dressing

Soak some veggies in it while I shower then and pop half in the dehydrators, zip off to Yoga and then Have yummy veggies for supper, then in am make the nuggets for a yummy meal on Saturday evening:

Hmmm I went wrong somewhere:eek:

Dehydrator is set and NO VEGGIES::(

he he seems I have eaten them ALL..

Soo good as a salad with the orgasmic dressing they never made it lol:p

So now I am ROLLING off to Yoga !:o

[Yeshia]

Well I finally got this made with out eating the veggies:o

YUMMMY :D

is all I have to say lol

[Zaphirah]

one more thought-if ya's can standz it:o

do you think ground flax seed would have the same effect as the lecithin, as far as a binding agent?

[Yeshia]

I wouldn't worry:D

mind bound fine with out it ( the Leicitin)

Those that made it to the dehydrator lol:rolleyes:

[IamLoved]

Hello,

I have found that I do not like walnuts in savory dishes, only sweet. So I was wondering if you think this will come out ok with another nut, say pecans maybe?

Thanks

Alisha

[raweater]

I did this chicken yesterday and it is awesome! It really does taste like general tao chicken or something similar!

I didn't put lecithin either and they held really well.

I thought I could get away with making the sauce in the blender at low speed, but even on the lowest it ground all the sesame seeds, it was still really really good though.

I tried making myself some chicken nuggets with sweet and sour sauce, I won't even bother posting my recipe, these are 50 times better! (although most people would probably swear mine are real fried chicken nuggets based on appearance, I used ground flax seeds to make the "fried batter" and it looks exactly like the real thing!). I'm sure I can make a cross between the awesome taste of yours and the real appearance of mine, but the sauce would have to be kept seperate to keep that real fried appearance.

I've attached a picture of my version just to show.

Thanks

[snowdrop]

Hello,

I have found that I do not like walnuts in savory dishes, only sweet. So I was wondering if you think this will come out ok with another nut, say pecans maybe?

Thanks

Alisha

i can see no reason why not? if you enjoy the taste of a different nut... go for it
and be sure to tell me how it works out.
i have not tried it yet myself... but i easily switch out nuts for cost or for lack of them in the pantry. :)
-snow

[lily]

In my opinion it would be perfectly fine with pecans. I think cashews would be OK too if you want a slightly milder flavour. All the other ingredients give it loads of flavour anyway. Such a yummy recipe!

lily

[snowdrop]

I did this chicken yesterday and it is awesome! It really does taste like general tao chicken or something similar!

I didn't put lecithin either and they held really well.

I thought I could get away with making the sauce in the blender at low speed, but even on the lowest it ground all the sesame seeds, it was still really really good though.

I tried making myself some chicken nuggets with sweet and sour sauce, I won't even bother posting my recipe, these are 50 times better! (although most people would probably swear mine are real fried chicken nuggets based on appearance, I used ground flax seeds to make the "fried batter" and it looks exactly like the real thing!). I'm sure I can make a cross between the awesome taste of yours and the real appearance of mine, but the sauce would have to be kept seperate to keep that real fried appearance.

I've attached a picture of my version just to show.

Thanks

that would be GREAT!!!
looking forward to your update
:)
-snow

[Barbie2]

I wanted some sweet and sour vegetables for my lunch tonight, (if I get one at work) so I made the sauce and poured it over broccoli, red and yellow pepper and button mushroom slices. It's marinating in the refrig right now. Well, this sauce is so YUMMY! I just had to taste it. It will be a delightful meal tonight. When I have another day off I want to try the "chicken" nuggets too.

Barb

[angelulu]

Hi, I am a newbie here but have been reading the posts on this site for a while. I am in the process of making this scrumptious meal but my sauce turned out a little bit wierd...

I used 1/2 agave and 1/2 honey and my coconut oil was in solid form (SF room temp is quite cool). But other than that I followed it to a T.
The problem is that there is a thick layer on top of the sauce that almost looks like curdled milk (ewww!) and the dark looking liquid (the nama and the other oils) is resting at the bottom. This layer is like an inch thick. What is going on? Did I not blend long enough? I used a food processor.
I can't even figure out what ingredients that I put in would cause this.

It does taste really good! But I am not sure how to roll the balls in it and marinate the veggies with this strange consistancy.

Any ideas?

[snowdrop]

Hi, I am a newbie here but have been reading the posts on this site for a while. I am in the process of making this scrumptious meal but my sauce turned out a little bit wierd...

I used 1/2 agave and 1/2 honey and my coconut oil was in solid form (SF room temp is quite cool). But other than that I followed it to a T.
The problem is that there is a thick layer on top of the sauce that almost looks like curdled milk (ewww!) and the dark looking liquid (the nama and the other oils) is resting at the bottom. This layer is like an inch thick. What is going on? Did I not blend long enough? I used a food processor.
I can't even figure out what ingredients that I put in would cause this.

It does taste really good! But I am not sure how to roll the balls in it and marinate the veggies with this strange consistancy.

Any ideas?

sweetie, it's cold.
warm it up and the oil will blend together much like a vinaigrette.
the sesame seeds are very light and will float up to the top, just stir & serve.
when dipping the nuggets i just dunked them into the mix on a fork
and then let them drip off a little before i put them on the D sheet.
glad at least the taste was good :D
-snow

[angelulu]

Yeah, it tastes great! So does the 'chicken'! I can't wait to put it all together! I guess I am not used to having everything so cold, expecially the room temperature. I just moved to SanFran from Singapore and the climate is really different. This is my first attempt at an entire meal and I am super excited.
Thank you for helping me, Snow.

[subbacultcha]

I don't have sesame or coconut oil - do you think I could use hemp oil instead? Or do I need those oils specifically?

[snowdrop]

I don't have sesame or coconut oil - do you think I could use hemp oil instead? Or do I need those oils specifically?

sesame oil is needed for the rounded out flavor,
that doesn't come from anything else.
maybe tahini could impart that flavor if you have that?
the coconut oil certainly can be replaced with hemp

:)
-snow

[Amuzon1]

How much does this recipe make? Looks like a lot of nuts. I can't tolerate nuts in large amounts so I don't want to waste a lot of nuts if this doesnt' set well with me. Need to know to what degree to reduce the recipe.

Thanks,
Danielle

[snowdrop]

How much does this recipe make? Looks like a lot of nuts. I can't tolerate nuts in large amounts so I don't want to waste a lot of nuts if this doesnt' set well with me. Need to know to what degree to reduce the recipe.

Thanks,
Danielle

if you go back to the recipe
i mentioned it makes 3 trays of nuggets.
i try to mention this so everyone knows
how much it makes.

alot!

so i guess it comes down to how much you think you'll eat.
i froze mine on a cookie sheet, & bagged them for later delights.
and just ate a few per meal for a couple of days for b/l/d.

if you don't like nuts, just make the sauce and use it
on what you do like. i loved it just with the veggies too.

hope this helps
-snow

[Amuzon1]

Thanks! I must've missed that juicy bit of info! :)

I WILL try the sauce. And at least 1/2 the recipe.

Danielle

[Yeshia]

Yep I do love this and have becomme addicted to the veggies marinated in the sauce:)

They have yet to last more that30 min in the dehydrator hehe:o

This time I made double sauce too, I would have some for later.

I made it with honey and had all of the ingredients and it was much better that when I first made it!

thanks a lot for this gem:D

[subbacultcha]

sesame oil is needed for the rounded out flavor,
that doesn't come from anything else.
maybe tahini could impart that flavor if you have that?
the coconut oil certainly can be replaced with hemp

:)
-snow


Thanks,
I can't find raw tahini, could I make it myself from sesame seeds like I would a nut butter?

[Amuzon1]

I don't have any fresh ginger. Can I sub dried ginger for it? If so, how much?

Danielle

[snowdrop]

I don't have any fresh ginger. Can I sub dried ginger for it? If so, how much?

Danielle

Ground and fresh ginger taste quite different and ground ginger is a poor substitute for fresh ginger. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground.
http://en.wikipedia.org/wiki/Ginger

[Amuzon1]

Guess I'll just hold off til I can get some fresh!

Thanks!
Danielle

[Lady Green Jeans]

Snowdrop,

Thank you for sharing your recipe. It looks soooo fantastic! Great fan of Asian as well as Indian food, so this is right up my raw food alley. Have been uncooking my Thanksgiving feast this evening, but Friday--it's "bring on the sesame chicken" time.

Happy Thanksgiving all!

[VeroP]

Thank you Snowdrop for sharing this recipe. My daughter and I used it for Thanksgiving dinner and it made for a special dish for us while the cooked vegans in our household enjoyed our old time favorite of tofu turkey. We did discover that our eyes were bigger than our stomachs as we filled our plates with the nuggets and veggies the way they would serve it at a Chinese restaurant - it was just too much food at this point in rawland!

But it was a delicious, mouth-watering treat that allowed us to not even covet the tofu turkey and other Thanksgiving stand-bys that we only make at holidays.

Peace,

VeroP

[snowdrop]

thank you all my dear raw friends for letting me know just how much you all enjoyed this recipe.
i usually feel like an old italian grandma 'you no eat, what you no love me?, manga manga?'
but this recipe not even close to that feeling, this is a very yummy recipe, and i can't keep it from flying off the table.
yummy sounds are happy ones.:D
thanks again!
xoxoxo
-snow

[Yeshia]

Guess I'll just hold off til I can get some fresh!

Thanks!
Danielle

I made it with powered ginger , organic from the health store, this time because i couldnt get fresh. It was awesome, blood gingery too.I loved it , packed quite a kick, maybe I used too much lol. Any way what I am saying its does not detract from the taste if you cant get f resh. It was quicker to as I didn't need my food processor:) just a whisk :D

[snowdrop]

so then it stands to reason
if the ratio of fresh to dried is 6:1
then only use 1/6 of the powdered variety
to prevent from being over-gingered :p
glad it worked out for you
-snow

[Morn]

looks great!

[subbacultcha]

Don't know if its cold pressed, but this recipe looks so good I'm willing to make an exception :)

[IamLoved]

I really need to got the ingredients so I can make this. It looks so good!

[Radiantly Raw]

Thank you so much snowdrop! I feel blessed that you share your recipes with us!

This was really yummy! :) My family especially loved the veggies and sauce! The nuggets were great, but the veggies & sauce were awesome! We made those again the next day.

I made the sauce with no spice for my little ones and with the spice for hubby & I. Now I need more broccoli so I can do it again!

It was well worth all the trouble I had with my FP, which I haven't used since. It's on restriction. :p

I used my VitaMix for the sauce, yummo!

[subbacultcha]

I'm allergic to oranges! What would be a good sub?

[snowdrop]

I'm allergic to oranges! What would be a good sub?

any liquid would be fine, a juice, water, some water with shoyu, you need the wetness, and any extra flavor is just a bonus.

-snow

[subbacultcha]

Thanks Snowdrop! Can't wait to try it :)

[Ama]

I'm allergic to oranges! What would be a good sub?

I have made this twice and haven't used oranges - I just soak in filtered water. I'm just not patient enough to juice the oranges and it comes out great.

[sherahtaylor]

This IS good!!!! I thought I'd be smart and add pineapples to my veggies soaked in the sauce because well, pineapple is part of what makes up sweet & sour sauce, right? WRONG!! Don't try pineapples with it; it's a total clash of tastes.

That being said, the BROCCOLI of all things was my absolute favorite veggie soaked in the sauce!! What I did is put the veggies on a shallow pie plate and drizzled the sauce over it, then with my hands mixed them all together...I ended up with a little still on the plate in the bottom as it went into the D. After 1 1/2 hours it was absolutely delicious and the broccoli was just the right soft & crunchy. I devoured it.....! I'm thrilled with this because I've really been wanting to get more broccoli in my diet but it's just too strong to eat alone or in a salad. A bit softened in the D w/sauce is the perfect way to go!

The chicken itself, is almost like candied after being in the D - I think I put it in there longer than called for because I want it to be more crunchy. It's almost gelling - so so so yummy! I just picked out 6 nuggets and ate them alone on my plate since my second batch of veggies isn't finished yet.

[Bingo24]

Really good - really, really good. The sauce is killer - and I forgot to add the Coconut Oil and it's still awesome. Thanks for sharing.

[Diana Cda]

I found this yesterday and made it last night. This recipe made a little over 30 small "patties" so I brought 10 today with my lunch (with lettuce and dressing) and put the rest in 2 bottles (10 each) and froze those.

I didn't even do the extra step of covering with sesame seeds and dehydrating some more, etc. And boy, are they ever good. I didn't even have time to make the sauce and didn't realize I'd forgotten till I got to work. So what I've done is cut up the patties into quarters and put them in with my salad and dressing. Yum.

I used water instead of orange juice, too. Even with those drastic differences, these taste good.

Cheers. :)

[snowdrop]

the sauce is the best part-
and quick to make...
don't forget to try it,
you'll not be sorry :)

glad you liked the part you did make.
xoxoxo
-snow

[Radiantly Raw]

the sauce is the best part-
and quick to make...
don't forget to try it,
you'll not be sorry :)

glad you liked the part you did make.
xoxoxo
-snow

Yep, we make that sauce all the time now and have the veggies weekly! Yummy! My family is full of gratitude for this recipe snowdrop!:D THANK YOU!

[Diana Cda]

Definitely want to try that sauce. I don't have all the ingredients on hand and will have to wait till pay day later this week, but really would love to try this. :)

[Linda1970]

Made the sauce and loved it. One of the best. Thanks so much!

[lori ann]

Hey there,

I am making this recipe today-it is in the dehydrator now, but I made the sauce ahead of time-should I store in the frig or room temperture untill it is ready to be used???

[snowdrop]

Hey there,

I am making this recipe today-it is in the dehydrator now, but I made the sauce ahead of time-should I store in the frig or room temperture untill it is ready to be used???

room temp is fine
the coconut oil tends to harden when it cools and then isn't as easy to use :)

[subbacultcha]

I still haven't made the "chicken" yet as my mum hates the noise of my dehydrator so I can't use it for long if she's home :rolleyes:
I did however make the veggies and the sauce, sprinkled with sesame seeds!
YUM!
I used broccoli, red pepper and mini sweetcorn! It was so good!
Its amazing how much broccoli softens up after just marinating in the sauce and dehydrating for half an hour! I used to love steamed broccoli but hadn't been so keen on it raw because it was too crunchy but now, omg :)

Thanks for the wonderful recipe Snowdrop! I can't wait to try the "chicken" too!

[lori ann]

thanks for the answer and the recipe snowdrop-I am excited to try it!

[Linda1970]

I've been eating broccoli with the sauce almost everyday for the last 2 weeks. It's really the best salty food I've ever made. I've made it for 2 cooked friends and my parents. They all love it soooooooo much. My dad even asked me to make the sauce for him so he can use it as salad dressing.

Thanks Snowdrop! :)

p.s. I used one third of the nama shoyu. I think the coconut oil really makes a difference.

[MaineMomof4]

Ok this might be a silly question but how important is the dark miso in the recipe? I've never used any miso and when I went to the health food store I had no idea what miso to get. I saw miso in the isle by the kelp and all the sea veggies and also in the fridge section. Can someone help me QUICK! I wanted to have this tomorrow for my birthday :) THANKS A MILLION!

[snowdrop]

Ok this might be a silly question but how important is the dark miso in the recipe? I've never used any miso and when I went to the health food store I had no idea what miso to get. I saw miso in the isle by the kelp and all the sea veggies and also in the fridge section. Can someone help me QUICK! I wanted to have this tomorrow for my birthday :) THANKS A MILLION!

the dark miso will act like a dark bullion cube and add salt and a dimension of flavor that would be lacking without it.
they can make miso with rice, chick peas, beans etc...each imparting a different hue and flavor, but mostly it's salty.
if you can use the miso please do, if not substitute with nama shoyu or sea salt but adjust the moisture accordingly.
xo
snow

[MaineMomof4]

Thank you SOOO much for the quick response Snow! Do you use the miso from the fridge section or the kind in the bag on the shelf? I didn't think I saw any that said dark miso on the shelf but I'm going to try and figure this out and head to my health food store first thing this morning!

[lrpurro]

is this liquid or granule form?

Thanks!
:)
Lisa

oh, and by the way, your ranch dressing ROCKS!

[snowdrop]

Thank you SOOO much for the quick response Snow! Do you use the miso from the fridge section or the kind in the bag on the shelf? I didn't think I saw any that said dark miso on the shelf but I'm going to try and figure this out and head to my health food store first thing this morning!

i used the glass jar variety, but have used the plastic bag one to refill my jar in the past. it doesn't change your end product which you use, just what is available. imho glass trumps plastic if it's available. you don't have to use a dark one just look for the darkest one- it will be more savory and less sweet than a lighter colored one.

as far as the question on lecithin- either will do.
xoxo
snow

[ReneeH]

Hey Snowdrop!!!

Thanks to so many wonderful responses to your delicious creation, I'm making it right now!!! There are just some delicious photos floating around with this recipe!!! Thank you!!!! I had to stop myself from tasting the batter!!! Super YUMMY! I can't WAIT to put it all together!!!

Hugs,
Nee'

[JennaHoneyBear]

I made these! the recipes makes A LOT! i froze all of the leftovers. they get better after being frozen! deeelicious!
check out the pics in my post here:
Sesame Chicken (http://rawfoodtalk.com/showpost.php?p=593814&postcount=339)

ps. i didnt use lecithin and it came out fine :)

[Evie]

I will try making this. It sounds great!;)

[siren]

I tried this last year and it was awesome! One of my favorite raw foods. I am making it again this week. Thanks for sharing. ;)

[GlimR]

I am so making this tomorrow...*wanders off to soak seeds and tomatoes*:D

[StarFire]

I made this for a catered gig and EVERYONE loved it! it's fabulous!! :D

[GlimR]

Aghhhhhhhhhhhhhh...no walnuts!! Ok, Ok..........next week~

[kjduf]

I really want to make this but what can I substitute for the honey and agave? I am allergic to honey and agave gives me headaches!