"Chunks" ideas wanted

[Visorblue]

When I make zucchini spaghetti or salads I like having some kind of “chunks” in it. I can make meatless meatballs that I like for the spaghetti but they take a while to dehydrate and never "firm" up. Avocados don't quite do it and I eat a lot of avocados.

I've been using mushrooms but think I'm overdoing them (4-6 times a week) and am looking for something else -- even the meatless meatballs I like have marinated mushrooms in them.

Example, for dinner tonight I'm making a large mixed greens (and purples and reds) salad with tomatoes, cucumbers with a basic vinaigrette and tossing in warm marinated mushrooms for texture (chunks). I have six raw food prep books and can't find "chunks" in any of the indexes. :)

Needs to be semi-quick and have a nice texture/flavor. Can’t seem to think of or find anything. Any suggestions? Thanks!

[kaybee]

Avocado!!!

oops. im blind. i just reread your post. hahaha. um... i dont know what else then. marinated mushrooms and sundried tomatoes in avocado sauce over zucchini pasta is good...but it sounds like youve already got those ingredients covered. what about making croutons in the D with sunflower seeds and stuff? check goneraw.com for recipes

[raweater]

You can make instant meatballs with walnuts, a tiny bit of liquid and spices of your choice put in the food processor and shaped into balls that are instantly ready.

You could also use chopped celery, carrots, etc to make chunks.

[Springtime]

I totally agree on the chunky thing: chunks make foods worth eating!

Since i have no dehydrator, my fave is APPLE! the perfect chunks: sweet, a little tart and yumme. Or whole nuts. But apples find a way into most of my meals, haha

[HolyGuacamole]

You can make instant meatballs with walnuts, a tiny bit of liquid and spices of your choice put in the food processor and shaped into balls that are instantly ready.

Yeah - or just process some walnuts up with whatever you like and sprinkle them on... If you only process them enough to break them up and give them a different texture and flavor you will have little chunks. They won't be meatball sized but they will give your meal a bite and some chewy texture.

[spicyfull]

I guess Chunks of Tomatoes, Bell Peppers etc. are not what you are looking for.

[Visorblue]

Thanks for the replies. Not quite what I was looking for though as I already tried them all. Not sure what's missing.

Apples, mangoes, nuts, et al. are nice in a salad for sure, doesn't do it for me with zucchini spaghetti though. Raw meatless meatballs are tasty (I eat some as snacks) but they don't get firm enough to handle the sauces and end up crumbling. Marinated mushrooms are about the right consistency but there has to be something else, or a way of making meatless meatballs with something that firms them up.

Maybe dehydrate until they're fully dry like crackers and then add to the meal and let them soak up some sauce?

[raweater]

Have you tried making undehydrated meatballs like I described with about 1 cup walnuts and barely 1-2 tsp of liquid at most with spices? You can compress them by hand into balls and they are quite firm, they don't break up until you intentionally break them with a fork or knife.

[Visorblue]

Have you tried making undehydrated meatballs like I described with about 1 cup walnuts and barely 1-2 tsp of liquid at most with spices? You can compress them by hand into balls and they are quite firm, they don't break up until you intentionally break them with a fork or knife.

Hmm. You must have stronger hands than I do for compressing them into balls. I have a vise in my workshop...if I only had a meatball shape mold. :)

I'll try again. Thanks.

[T-Bird]

black olives?

[T-Bird]

Hmm. You must have stronger hands than I do for compressing them into balls. I have a vise in my workshop...if I only had a meatball shape mold.

Time to put on your inventor cap....

[Raisingplenty]

What about looking at it another way. Can you take out your mushrooms from somewhere else? It seems to me that they are very important to you in this dish. Perhaps change some of your other meals. I always have chunks of zucchini left over when I spiral them so I include them into the dish. Good luck!
Crystal

[Fee]

What about eggplant? Ive been making the caponata from Goneraw and they taste really good in that.

[Visorblue]

What about looking at it another way. Can you take out your mushrooms from somewhere else? It seems to me that they are very important to you in this dish. Perhaps change some of your other meals. I always have chunks of zucchini left over when I spiral them so I include them into the dish. Good luck!
Crystal

I'm trying to learn more food prep as opposed staying in my mushroom rut -- read mushrooms weren't good for you but I'm still over consuming them.

It's not just in the spaghetti that I'd like chunks in, I'd like them in salads, too. Example, I making a large "kitchen sink" salad for dinner; mixed greens, tomatoes, cucumbers, mango, walnuts, sprouts, and sunflower seeds. That's enough chunks and flavor varieties to make my taste buds dance -- I may add some spicy seasonings to round out the flavors.

Now you may be on to something with the zucchini, the spaghetti is already spiralized zucchini so chunks more of it wouldn't quite do it, but maybe marinated zucchini chunks would. Never tried that. Going to have to. Thanks for the idea!

[Visorblue]

What about eggplant? Ive been making the caponata from Goneraw and they taste really good in that.

The only thing I've done with eggplant is a failed attempt at making eggplant bacon -- sounded so good, too. Eggplant, and a LOT of other veggies are new to me. I wandered into a huge Mexican supermarket and, besides being excited that they carry young coconuts -- which I haven't decided what to do with yet, I had no idea about most of what I was seeing. I might as well have been on Mars -- lots of fuzzy stuff. I really need to broaden my knowledge and use of veggies.

Never heard of caponata but found a recipe and photo here (http://veganmenu.blogspot.com/2007/07/raw-food-sunday-caponata-zucchini-roll.html). Looks interesting, thanks.

[kaybee]

ooohh...what about coconut chunks? i wonder if you could marinate coconut. if you used a baby coconut it would be a softer consistency than a mature one...

still not perfect but maybe worth a try... hey theres also a falafel recipe on therawchefblog.com. i wonder if that would work

[EZ rider]

Jicama chunks ? link --> http://en.wikipedia.org/wiki/J%C3%ADcama

[katacykls]

You can try marinating coconut meat in curry powder, nama shoyu, and a little olive oil.
Than, you can dehydrate them for 5 hours to get a real chewy chunkiness in your salad you can also make a sandwich out of this or a vegetable stir "fry".:p

[Fee]

Never heard of caponata but found a recipe and photo here (http://veganmenu.blogspot.com/2007/07/raw-food-sunday-caponata-zucchini-roll.html). Looks interesting, thanks.

That looks really good, but the recipe I use might be easier for a first trial if you decide to try it. My mum tried it when they were staying and she liked it even though she doesn't like eggplant or olives! http://www.goneraw.com/node/10920
It has become one of my staple recipes and it tasts better the longer you leave it in the fridge. It makes a good filling for tortillias from Allissas book too.

[Visorblue]

For dinner tonight I decided to make a big salad with marinated mushrooms (Braggs, garlic, and red pepper). Decided to cut up some zucchini and toss it in the mix. I put the mix in a gallon plastic bag and put it in the dehydrator for a couple of hours.

I made the salad then added the mushrooms and zucchini. The zucchini was perfect! Good texture and taste, almost hard to tell it from the mushrooms. Houston, we have chunks! Next I'll experiment with marinades; spicy, semi-sweet, bacon flavored salt, etc. I may try eggplant later, too, but for now I'm pleased to have found something other than mushrooms to be my chunks.

Thanks!

[Visorblue]

That looks really good, but the recipe I use might be easier for a first trial if you decide to try it. My mum tried it when they were staying and she liked it even though she doesn't like eggplant or olives! http://www.goneraw.com/node/10920
It has become one of my staple recipes and it tasts better the longer you leave it in the fridge. It makes a good filling for tortillias from Allissas book too.

Thanks for the link. I couldn't find it there when I looked. Sounds good.

[Visorblue]

You can try marinating coconut meat in curry powder, nama shoyu, and a little olive oil.
Than, you can dehydrate them for 5 hours to get a real chewy chunkiness in your salad you can also make a sandwich out of this or a vegetable stir "fry".:p

Sounds interesting. Only thing I've done with young coconuts is buy a couple and leave them in the fridge for six weeks. :( I have no idea what they taste like yet. I'll have to give your idea a try. Always looking for sandwich ideas. Thanks.

[Visorblue]

Jicama chunks ? link --> http://en.wikipedia.org/wiki/J%C3%ADcama

I have a jicama in the fridge now. Bought it to make some fries with. Had it as a dip veggie. Kind of sweet. Might be a good salad chunk, not sure about the spaghetti, but I've been wrong before. Thanks.

[somelikeitraw]

Glad to see you found zucchini chunks worked for you! I read somewhere on these boards that people leave their zucchini noodles out to dry a bit and that gives better texture to them.

What came to my mind was butternut squash or even pumpkin. I quite like turnips but not sure if the flavor would lend itself to dishes you are describing.

[Visorblue]

Glad to see you found zucchini chunks worked for you! I read somewhere on these boards that people leave their zucchini noodles out to dry a bit and that gives better texture to them.

I read that, too. Haven't really noticed a big difference myself and I even have put mine in the dehydrator. Back when I was vegan, but not raw vegan, I added canned kidney beans to the sauce for my chunks. Loved those.


What came to my mind was butternut squash or even pumpkin. I quite like turnips but not sure if the flavor would lend itself to dishes you are describing.

As chunks or for the spaghetti itself? The marinated zucchini will definitely work for my immediate needs (making some now) and while I plan to experiment with marinades, I'm always open to suggestions. There's so much in the veggie kingdom I've never had -- raw or otherwise. :o

[HolyGuacamole]

Houston, we have chunks!

Bwa!
Glad you found something that works for you.

[Visorblue]

Bwa!
Glad you found something that works for you.

It was similar to when I made my first batch of raw bread and my first non-lettuce wrap sandwich. I felt like the Tom Hanks' character in "Castaway" when he was finally able to start a fire:

“Yeah! Look what I have created! I have made sandwich. I...have made sandwich!” :)

Now, I...have made chunks! :D

http://upload.wikimedia.org/wikipedia/en/f/fb/Wilson_The_Volleyball.jpg

[Raisingplenty]

Awesome! I felt the same way after I made essene bread.
Crystal