View Full Version : You Gotta Try This One!
08-25-2005, 06:40 PM
I made salsa on Saturday, so by Tuesday when it hadn't been fully consumed, I, who didn't care for it -old, added ground flax seed, a little oil- about 1/3 cup, a little nutrional yeast - pulsed in the food processor - spread two trays with it, dehydrated it and it is the best bread I have made yet!
I served it to my husband with a cashew cheesy spread, sliced tomato, lettuce and eggplant bacon, and he loved it. I couldn't pat myself on the back, but I did send me some love. You can send some too, I love hugs
Cherie - Rawkinlocs herself knows this about me - if it is not eaten timely, whatever it is ( and they better eat the no bean hummus and the cheesy cashew spread or what next, another flat bread, actually, I am thinking that through right now :rolleyes: ) it is going to become a cracker and in this case a cool bread, soft enough to make a great sandwich!
I love this raw thing -woohoo!!!!
08-25-2005, 06:46 PM
ooooo that sounds soooo good SweetLips. Thank you for sharing. I wish I could have some right this second.
Say, did you ever make the raw dill pickles for your son to try? If so, whats the verdict?
Sending you a big, loving hug and a pat on your back! :p
08-25-2005, 06:49 PM
SweetGoddess - there are no more pickles and he swears the dog must have gotten into them - apparently the Claussen's free advertiser loved them - so they were good. I didn't get any, neither did hubby and the Diamond the dog ain't talking! :rolleyes:
08-25-2005, 07:18 PM
SL .. could you tell me more about the eggplant bacon?
I've "spoiled" my husband by starting him on Italian eggplant parm. ( can you hear the arteries clogging??).. and, we're not eating bacon anymore.. so.. do tell!!
08-25-2005, 11:22 PM
I'd like to know more about your bread.-I re-read and saw what you did to make it bread. Oh, will try that. :)
How thick did you make it? Did you add anything to the salsa? How long and on what temp did you dehydrate it on?
Oh and yes, I'd love to hear about the eggplant as well. :D
08-25-2005, 11:31 PM
congrats on the new bread invention! ;) very clever, & no wasted food! :D
[QUOTE=Sweet lips]I made salsa on Saturday, so by Tuesday when it hadn't been fully consumed, I, who didn't care for it -old, added ground flax seed, a little oil- about 1/3 cup, a little nutrional yeast - pulsed in the food processor - spread two trays with it, dehydrated it and it is the best bread I have made yet!
08-26-2005, 08:24 AM
To answer your questions : How thick did you make it? Did you add anything to the salsa? How long and on what temp did you dehydrate it on?
I added ground flax seed, dehydrated on 105 for 20 hours, I did not turn it over and when I came home from work it was done. I do not how to explain the thickness - it wasn't too thin nor too thick, it was just right - maybe the thickness of a saltine cracker if that helps
For the bacon - I didnot slice it real thin. I make it all the time, and I wanted to see the results with slicing a regular size and I liked it better. Because it was thicker, I marinated it for about 10 hours (put it in before I went to bed and then worked on it later the next morning), then I dehydrated it for about 24 hours so that it could be bitten without having to tear it with your teeth.
Bacon, Why Not from Top Raw Men
1 large eggplant, thinly sliced lengthwise
3/4 c. oil
1 tsp. cayenne
2 Tbl. honey
4 Tbl. Ume Plum Vinegar
Marinate for 2 hours. Place on teflex sheets and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours.
08-26-2005, 10:04 AM
For the bacon - I didnot slice it real thin. I make it all the time, and I wanted to see the results with slicing a regular size and I liked it better.
When you say "a regular size", are you saying you had sliced it very thin like on a mandoline/v-slicer and so just cut it thicker than that this time? I'm just a little slllooooowwww today...
08-26-2005, 10:47 AM
I cut it by hand with a knife - sorta I guess like country bacon size
08-26-2005, 07:37 PM
You're a GENIUS SL ! Thank you!
I've never heard of that last spice/marinade you used, but I'm sure I know where to find it!
08-27-2005, 01:51 AM
what is plum vinegar?
Oh, this is a good recipe to try!
08-27-2005, 02:16 AM
...yes please give more info on the ume plum vinegar. I would like to try this out. :D
08-27-2005, 01:26 PM
Ume Plum Vinegar -Umeboshi are pickled Japanese plums with a lively salty/sour tartness highly valued in Asian cooking and healing. Great in salad dressings, cooked veggies or sauces. Delicious tucked in rice balls or spread thinly on cooked sweet corn instead of butter and salt. Their alkalinizing effect make for a wonderful tonic for hyperacidity and indigestion. Their pink color is from mineral rich shiso leaves. umeboshi vinegar = umeboshi plum vinegar = ume vinegar = ume plum vinegar = pickled plum vinegar = plum vinegar Notes: This Japanese vinegar is quite salty, and it has a distinctive, slightly fruity flavor.
I purchased it from my local health food store.
08-31-2005, 10:51 AM
Now off to search for this! My stores think I am crazy asking for such strange things as it is!
Can the Ume Plum Vinegar be replaced with something else if we can't find it locally?
Thanks, I wanna try this this weekend!
09-01-2005, 08:22 AM
My first round of eggplant bacon is done in the dehydrator.
I didn't realize that I had Sonic Umboshi already in the cabinet. :)
Looks to me like this would be really good inside of a cabbage leaf roll or something similar.. or cut/crunched up on a salad or such.
I'd eat too much if I ate it plain. :)
Thank you for the recipe. I found "Top Raw Men, How we went RAW".. and my kids will enjoy this.
Hallelujah Acres has a two-day raw cooking school opened in North Carolina, so we're planning on attending that as well.
Now.. on to jicama french fries, and cauliflower mashed 'taters.. with mushroom "groovey", and nut burgers.
Can you tell I have teenagers???!!!
09-01-2005, 12:35 PM
I would love to hear about Hallelujah Acres....I live in NC. I have an uncle who just mentioned that they were "on the Hallelujah diet" and I've tried to check it out.....is it ALL raw, or mostly, or WHAT? I would LOOOOVE to go to a Raw class!
09-01-2005, 03:25 PM
Here ya are - the page of their classes with directions to their culinary academy and health college.
I'm going to have to consult a map to see where Selbyville is - do you know?
I'm almost smack-dab in the center of SC
09-02-2005, 08:22 AM
I don't have any idea where Shelbyville is, but my uncle was just telling me that he went there, and I think he mentioned it's near Charlotte. Wouldn't it be fun to meet there? I'll check those classes out.....
09-02-2005, 08:25 AM
OK...I just checked out the class...didn't realize the cost for attending!! :eek: OH well...that puts me out, at least for now!
09-03-2005, 01:33 AM
Can the Ume Plum Vinegar be replaced with something else if we can't find it locally?Pam, I've always used apple cider vinegar instead since the ume plum vinegar isn't raw. It tastes great with it. And, that's one less item to buy that's not used that often.
09-05-2005, 01:54 PM
RT, thank you so much for responding! I bought the eggplant and forgot about the Plum Vinegar. Will try it w/ Apple Cider Vinegar!
Dumb ? but do I peel the eggplant before soaking it?
09-05-2005, 06:04 PM
Peeling it is best, I think. Otherwise, you're left with a ring of really tough skin around the edge -- trying to rip through it with your teeth can be unappetizing to your fellow diners. ;)
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