I’m feeling pretty good about the fact that I haven’t consumed a bag of salty snacks in months thanks to my dehydrator (the various tiny bags of chips that come in my Vegan Cuts Snack Box DO NOT count!), but despite the warm fuzzies I’m experiencing, there was still something missing. Something starchy. And spudly. And toasty. Where does the potato fit into the raw world?? To answer this need, I went Frankenraw and created a chip that was part potato, part sweet potato, part raw and part roasted.
I’ve shared this recipe on Healthy Vegan Friday on The Veggie Nook.
Potato/Sweet Potato Chipotle-Cheez “Chips”
Who’s counting? Makes 2 full dehydrator trays
1 1/2 cups flaxseed meal
2 red-skinned potatoes, baked (leave skin on if organic) & cooled
1 sweet potato, roasted, cooled and peeled
2 tbsp. vegan Parmesan cheese
1 tbsp. nutritional yeast
1 small onion, chopped
2 cloves garlic, chopped
3-4 baby carrots
pinch salt and black pepper
1 to 1 1/2 cups water
1 tbsp. Bragg Liquid Aminos
juice of 1 lemon
1 tsp. smoked paprika
1/2 tsp. cumin
1 tsp. dried onion flakes
1 tsp. prepared horseradish (not “sauce”)
1 tsp. agave nectar
1 tsp. chipotle in adobo (or more if you like it spicy)
Put the flaxseed meal in a large mixing bowl. Set aside.
Cut the potatoes and sweet potato into chunks and add to a food processor. Pulse a few times to break them down, then add the remaining ingredients (cheese through chipotle) and process until thoroughly combined and smooth.
Divide the mixture between two dehydrator trays that have been lined with non-stick sheets and pat or roll out (using another sheet on top) to create a smooth and even layer. Lightly score the dough into desired shapes and place the trays in the dehydrator and turn it on to 145F. Dehydrate for 30 minutes, then turn it down to 115F and continue dehydrating for about 12-14 hours – or until the chips are very crisp and dry.
Kel and I average 5 salads per week which means about 20 salads each month – hey, that’s a lot of greens, sure – but it also means preparing and consuming a lot of salad dressing. Which means that I’m constantly thinking up new combinations of acids and bases. This one contains no nuts and gets its sweetness from a small amount of fruit preserves.
That sinking feeling when – desperate for food – you walk into a deli, knowing that all you’ll be able to get is a sandwich with the veggie fixings… What does a vegan sandwich look like at your standard deli? Shredded iceberg lettuce, sun-starved tomatoes, a few desultory slices of onion, and maybe a pickle chip or two. On white bread of course, or its simpering cousin – the one that masquerades as “healthy” whole wheat. Probably sweetened with honey. Be still my beating heart.
I don’t really want to rush time along, but this year winter has rudely muscled its way into spring and I’m aching for sunshine and warm temperatures. This see-sawing act (hot…cold…hot…cold) is getting tiresome.
One of the things I really enjoy about cooking is trying to recreate restaurant meals. Sometimes I even think that I’ve gotten a recipe just a little bit better than the original – but that’s probably because I believe the best meals are those made and eaten at home.
Lunch can present problems. I’m usually starving by noontime, but I don’t want to spend a lot of time preparing anything – and unless there are leftovers waiting in the refrigerator – a meal from scratch is the only option. That’s why a spread like this is worth its weight in gold. It’s quick and easy to prepare, is mighty tasty and very satisfying.
I am on a quest. A quest to replicate the raw broccoli (a.k.a. The Nectar of the Gods) soup from Omar’s Rawtopia located in the Sugarhouse neighborhood of Salt Lake City. It’s thick and creamy and nutty and very un-raw-broccoli-like. After one sip even ol’ #41 (George Bush, Sr.) would fall to his knees in adoration of the mighty green Brassica oleracea after one sip of this soup. Omar tops his with his tantalizing seed cheese (another recipe onto which I’d like to get my raw amateur mitts) and a delicious slice of “bread.”
This little dish is a riff on one my dad used to make. I can’t say for sure that he invented the idea of veggies layered between creamy polenta, but then again, I can’t say he didn’t invent it. He used spinach, tomato and lots of cheese in his – and boy howdy, was it delicious. To me it is “peasant” food and comfort food at its best. Simple, versatile and possibly better the next day.
Here’s the recipe I promised yesterday. I was looking for a bread to complement a sandwich I was contemplating and as soon as I saw this one including onions and mustard seeds, I knew it was exactly what I wanted. The fact that it had a pretty braid made it all the more appealing. The baked bread has a chewy crumb and crunchy crust and is not overwhelmed by the addition of onions – in fact, next time I’m going to include a whole onion. A wonderful sandwich bread, but also delicious alongside soup, stew or salad.
1 tbsp. black (or yellow) mustard seeds
If you overindulged during Christmas, this simple meal might just assuage your guilt – and your body will most definitely thank you for providing it with such a delicious dose of nutrition. I took a recipe from Forks Over Knives and tweaked it a little bit with some flavors and vegetables that I especially like – which means you, too, can give this a personal touch.