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So many I don't know where to begin. Hmmm, just a few off the top of my head - eggless egg salad wrapped in romaine, mushroom teriyaki (add cashew sour cream and you got stroganoff), and walnut jalapeno burger (great even if you don't dehydrate).
The beauty of raw is that you really don't have to eat what is typically thought of as "traditional" meals.
Quote:
Originally Posted by lafsalot
lafsalot, I gotta have this recipe like now! :woot:
That pecan "meat" taco recipe was the *bomb*, by the way.
Jalapeno BurgersQuote:
Originally Posted by walnutty
1 jalapeno pepper finely chopped (I generally use two)
1/2 onion finely chopped
1 cup walnuts, soaked 4 hrs (I don't always soak if I'm in a hurry)
1 Tablespoon nama shoyu
1 teaspoon hamburger seasoning (have no idea what that is, so I omit)
salt
pepper
For a meat loafy taste, just add soaked sun dried tomatoes.
Quote:
Originally Posted by lafsalot
How long do you dehydrate, when you do?
Quote:
Originally Posted by RedCedar
That's great! Now you have a filling raw meal to use and you have started collecting recipes that work for you! That's what this raw journey is all about!
Hmmm...jalepnos scare me, but a burger on romaine sounds like a good idea. I'll just omit the spiciness. :)
Does it need to be dehydrated?
See my recipe thread about the curried cauliflower tabbouleh - this IS filling. Various pates and spreads will do too, added to salads or vegetable wrappers like collard, romaine, or even certain cabbage leaves. Dinosaus/Lacinato kale leaves are good with stuff spread on them accompanied by more veggies like tomatoes, etc.
I'm drooling reading these amazing recipes! Getting out my little recipe book to add em in now! :)
Does anyone else use their oven on the lowest setting with the door propped open as an alternative for dehydrating? That's what I've been doing because I can't find a dehydrator in Ireland anywhere except online and they are all way out of my budget after shipping which usually costs about as much as a dehydrator. For me the oven trick works great. I just check on it every couple hours to make sure its not too hot, if it is I turn the oven off for about 20 minutes to let it cool a bit but that usually doesn't happen unless I'm dehydrating something thick like a veggie burger. I use the 'if it doesn't hurt my skin it doesn't hurt the food' rule for checking to see if they are dehydrating at a low enough temperature. Has anyone heard if this method is really a good alternative to a dehydrator or am I still killing my food by doing it this way?