Finally got a dehydrator!

[mpure]

Its not the best quality for convenience, (a stackable one) but the temp. starts at 95 degrees so its good enough for me! Does anyone have any dehydrating favorites they'd like to share with me? I made kale chips but so far that's it! I really want to tackle a raw chocolate bar but can't find the perfect recipe. I don't want freezer chocolate I want the real deal. Thanks everyone!

[fastfreedom]

I made some dehydrated nori rolls about a week ago. They're delicious.

Here's the link. http://www.rawfoodtalk.com/showthrea...ted-Nori-Rolls.

[DebB]

Here's one of our favorite burger recipes! I actually dehydrate it into a "crisp" rather than a softer burger though. Whatever you're in the mood for.

Garden Crisps

240g celery, chopped
600g zucchini
240g red bell pepper
400g carrots
600g tomato
200g raw black olives, pitted
480g sunflower seeds, ground
120g flax seeds, ground
1/4 C sesame seeds
1/4 C dehydrated onion flakes
1 rounded T dried parsley
1 rounded T dried oregano
1 T sea salt

Because this makes such a large batch, I process the ingredients individually in the food processor using the S blade. I process the zucchini in 2 batches.

Process all veggies and place them in a very large bowl.

In your high speed blender, grind sunflower seeds and flax - you can process these together. Add to bowl.

Add sesame seeds, onion flakes, parsley, oregano and sea salt. Stir well to blend. If mixture appears too dry to hold together, you can add more processed tomatoes.

Using a 1/4 cup measuring cup, I place 9 mounds on a Paraflex covered dehydrator tray. Using an egg ring, form into 9 rounds. This keeps their sizes uniform, allowing them to dehydrate evenly.

Dehydrate at 105° for 3-4 hours until you can pull the Paraflex from the crisps. Continue to dehydrate until completely dehydrated and crispy. You can put these in a ziploc and store in the refrigerator. You can also freeze.

This makes 50-55 crisps.

adapted from maraw: http://www.rawfoodtalk.com/showthread.php?t=31650

[HeatherAnne]

Deb B's burgers look wonderful. Here's another one of my favorites by Karen Knowler -

2 Cups Pecans
2-3 Large Carrots
1/2 Large Onion
1 Handful of Fresh Parsley
1/4 Cup Lemon Juice
1 Teaspoon Sea Salt

Put all ingredients in food processor and shape into burgers. Dehydrate until desired consistancy and/or taste. Crispy on the outside and moist on the inside is my favorite. Also the flavors intensify the longer they are dehydrated. I also like to put them between large romaine leaves with slices of fresh tomato. Enjoy!

[qwerty988]

Deb B's burgers look wonderful. Here's another one of my favorites by Karen Knowler -

2 Cups Pecans
2-3 Large Carrots
1/2 Large Onion
1 Handful of Fresh Parsley
1/4 Cup Lemon Juice
1 Teaspoon Sea Salt

Put all ingredients in food processor and shape into burgers. Dehydrate until desired consistancy and/or taste. Crispy on the outside and moist on the inside is my favorite. Also the flavors intensify the longer they are dehydrated. I also like to put them between large romaine leaves with slices of fresh tomato. Enjoy!

YUM -- I'm trying these tonight! Substituting walnuts and almonds for the pecans, since that's what I have onhand. Do you think that'll be okay?


Anyhow, here's my flax crackers recipe I just seem to keep making over and over:

1 large sweet onion
2 carrots
1/2 a red pepper
2 cups flax seeds

to taste:
cayenne pepper
cumin
nutritional yeast
soy sauce

I soak the flax seeds in 3 cups water for 2-6 hours. Then I process everything else in the food processor until its reduced to mush. I add the mush to the flax seeds, adjust seasonings, and spread out on parchment paper on the trays. I dehydrate a few hours, then I score the crackers so they'll be easier to break into pieces later. I usually do around 8-12 hours, then I peel off the parchment paper and flip them over, do a few more hours on the other side (or until they're crispy).

They smell pretty awful going into the dehydrator, but they're good once they're finished!

[mpure]

thanks everyone!

[qwerty988]

Crispy on the outside and moist on the inside is my favorite. Also the flavors intensify the longer they are dehydrated. I also like to put them between large romaine leaves with slices of fresh tomato. Enjoy!

Thanks so much, these are AMAZING!!!

My first ever raw veggie burgers

[HeatherAnne]

Thanks so much, these are AMAZING!!!

My first ever raw veggie burgers

I'm so glad you liked them!! I've tried several different burger recipes and always come back to these. Now, I'm off to try your flax crackers :). Blessings!

[Juicing Juli]

here's an awesome chocolate cake recipe but you don't need a dehydrator!!!
Cake:
1/2 cup cocoa powder
1/2 cup carob powder (I just use 1 full cup of cocoa and omit the carob)
1/2 cup finely ground almonds
1/3 cup agave
1/4 cup coconut butter
combine all above in food processor until it forms a dough. put plastic wrap in the bottom of a pie tin then spread dough in the bottom. put in refrig. for one hour

Frosting or filling:
This is the recipe, but when I made it per the following, it was waaaaayyyy too much topping. Too rich.You can cut this in half and just drizzle the frosting on and it's great.
2 cups cocoa powder
1.5 cups agave
1 cup coconut butter
1 tablespoon vanilla extract (optional)
1 tablespoon lucuma powder (optional)
1 teaspoon maca powder (optional)
put above ingredients in blender. When completely mixed and like a frosting/syrup, after the dough has been in for one hour turn dough upside down onto plate, pour frosting on top. Put in fridge for another hour. Top with rasberries or strawberries.
Once it's out of the fridge, the frosting/filling will melt and doesn't taste as good right out of the fridge.