It’s raining in earnest here in Silicon Valley for the first time in months. I had to work late, and that combined with the traffic and slick roads meant coming home late. I looked in fridge and found leftovers from the week, and I decided to combine it all into a lasagna. Really it was inspired from a picture of raw lasagna that I saw in a cookbook. Only I cheated by using items I already had.
- 1/2 cup oil free pesto (recipe here)
- 1/4 cup jalapeno cheese (recipe here)
- 1 cup spinach
- 1 tsp olive oil
- 1 tomato thinly sliced
- 1 zucchini
- Cut the ends off the zucchini and cut it in half. Then slice with a mandolin on the thickest setting. Make 9 slices total.
- Add the olive oil and spinach in a separate bowl and combine with your hands. Really work it through until the spinach looks steamed.
- Start with 3 zucchini slices slightly overlapped.
- Add the “cheese”.
- Add the pesto.
- Add 1-2 slices of tomato. Make sure the lasagna is relatively level.
- Using your hands to mold, add a handful of spinach.
- Top with 3 zucchini slices facing perpendicular to the ones on the bottom.
- Repeat with the cheese, pesto, spinach and tomatoes.
- Top with the remaining 3 slices of zucchini.
Another crazy weekend. It was World War IV: Hopkins versus Bug. Guess who won?
Hopkins with the bug on the ceiling fan
I’m gonna get you!
Hopping into action!
Well ok, since that’s decided, now to get down to business…
I’ve been borrowing raw cookbooks from the local library for a couple weeks now. I initially bought a couple, but I was so disappointed by the ones that I bought, even though they had 4+ ratings on Amazon. Borrowing these books works out a lot better for me, because I get to test drive some of the recipes and decide for myself if those recipes work. On Friday I got The Art of raw living food. I was excited not only to see recipe for wraps, but also one for a burrito. This recipe is my version of the Baja Burritos.
The tortilla (makes about 7-8 tortillas)
- 1 1/4 cup carrots shredded
- 1 large zucchini
- 1 1/2 cup brown flax seeds ground
- 2 tbsp Italian seasoning
- 1 1/2 cup water
- 1 clove garlic
- Pinch of salt
- Put the carrots in a nut milk bag and squeeze as much juice as you can out of them.
- Add all ingredients into a food processor and process. You will see the mixture puff up. Stop when fully combined. The mixture should be pasty and not runny. If the mixture is very stiff, then add a little bit of water and keep processing until the mixture is pasty.
- Using a rubber spatula, put the mixture onto non stick sheets. (Note: the sheets need to be non stick, otherwise it will definitely stick to the trays). Try to make your torillas as thin as possible. The thickness will affect the drying time.
- Dehydrate on 135 degrees for one hour. At this point, the top should be done. Flip the tortillas directly onto the trays (no non stick required here since the bottoms are done drying).
- At this point, you can score the tortillas and make them the size you would like.
- Dehydrate on 105 degrees until both sides are done. For me this took another hour.
- Store in an air tight container and use within 5 days.
Place all ingredients in the food processor
Process until the dough looks like this
Place the dough into your dehydrator sheets. (Note: my Nesco does not have non stick sheets, and so I tried parchment paper. This worked as a non stick surface, BUT did not allow the heat to pass through the tray, which is why I do not recommend doing this)
Jalapeno Cheese (makes about 1 1/2 cups)
- 1/2 cup pine nuts
- 1 cup almonds (unsoaked)
- juice of half lemon
- 1/2 cup water
- 2 tsp chili powder (I used this recipe)
- 1/2 roma tomato (insides scooped out)
- 1 tsp salt
- 1 jalapeno pepper with seeds
- Add all ingredients into a food processor and process until smooth.
Place all ingredients in the food processor
The jalapeno cheese combined
- Add any vegetables you would like: I suggest spinach, carrots, red bell peppers, and zucchini.
- Add any garnishes you would like.
- Add the jalapeno cheese.
- Roll the burrito and add as many toppings as you like.
Jalapeno cheese and another topping, red bell pepper puree
Burrito with jalapeno cheese and red pepper puree
Happy Thursday, or day before Friday!
I was looking for something to do with some ripe avocados, but didn’t want to make another pesto. So I thought, why not try guacamole with some raw veggies? Sounds bland, right? Not necessarily. I found a wonderfully simple recipe for guacamole on The Rawtarian. The recipe can be found here. I used basically the same recipe, but I didn’t use hard measurements, but something like this:
Guacamole Lettuce Wraps
Ingredients for the guacamole:
- 1 part avocado (plus another part diced avocado reserved)
- 1 part tomato (with the seeds taken out)
- 1/4 part sweet onion
- 1/4 part cilantro
- 1 squeeze of a lemon
- 1 pinch of salt
Note: What I mean by one part, is that if you use 1/4 cup avocado, then the reserve 1/4 cup avocado, use 1/4 cup tomatoes, 1/8 cup onion, etc.
- Use a fork or food processor to process 1 part avocado until smooth.
- Add in the other part avocado.
- Cut the tomatoes, cilantro and sweet onion (rough dice).
- Add in the tomatoes, cilantro and sweet onion to the avocado mixture and fold in with spoon.
- Add in the lemon juice and salt and mix.
Constructing the lettuce wrap:
- Use 2 romaine leaves for each wrap.
- Julienne 1/4 zucchini.
- Thinly slice 3 small mushrooms (I used cremini mushrooms).
- Add the zucchini and mushrooms on the romaine lettuce.
- Add the guacamole on top.
Add the tomatoes, onions and cilantro
At the end of the week, if you’re anything like me, you will have bags of leftover unused vegetables. I like to combine those items into a salad. While searching the web for things to do with my leftover broccoli, I found this recipe from The Sweet Life. My adapted recipe is below. This recipe is nut free, nutrient dense, and sure to satisfy any salad craving.
Broccoli Detox Salad (serves 2)
- 1/2 cup to 1 cup shredded carrots
- 2 cups of broccoli florets
- 3 leaves of kale
- 1/8 small red onion (if you like fresh onion taste), otherwise 1/2 tbsp lemon juice
- 4 cremini mushrooms
- 1 small fistful of parsley
- 1 tbsp sunflower seeds
- 1 tbsp olive oil
- 1 handful of raisins
- Shred the carrots and set aside.
- Put the broccoli florets and onion into a food processor and pulse until pieces broken down.
- Shred the kale.
- Roughly chop the mushrooms.
- Add all the cut vegetables into a mixing bowl and combine.
- Add the olive oil and lemon juice (lemon juice is not needed if you have onions) and combine.
- Add the sunflower seeds and raisins and combine.
Note: To change it up, you might also think about adding: diced apples, dried cranberries, sliced almonds, walnut pieces, or changing out the olive oil with your dressing.
Pulse the food processor to break up the broccoli (and onion if you desire)
Combine the carrots, kale, broccoli, onion, and mushrooms into a mixing bowl
Add the olive oil (and lemon juice) and mix in
Add the sunflower seeds and raisins and mix
Broccoli Detox Salad
I am always on the hunt for lunch and dinner recipes. To my disappointment, most recipes tend to be for pasta like dishes. One thing that I miss the most are the turkey burgers from The Counter. Nothing like a burger to make you feel like you’ve eaten a full meal. So I searched and found some inspiration. Young and Raw posted the Veganator Burger, but I didn’t want to wait 5-8 hours to eat, so I made my own and here they are. These sliders can be made in about 10 minutes, just make sure to have some condiments ready, and dinner is served!
Raw Vegan Sliders (makes 6 sliders)
- 1 cup walnuts
- 1/2 cup ground brown flax seeds
- 1/4 cup green bell pepper
- 1/4 cup baby carrots
- 1 1/2 tsp Cajun seasoning (or whatever seasonings you would like)
- 1 tsp Bragg’s Liquid Aminos
- 1 small fistfull of fresh flat leaf parsley
- 1 pinch of salt (or salt to taste)
- Put all ingredients except for the salt into a food processor and blend until it resembles ground meat.
- Taste and add as much salt as you need.
- Using a 1/4 cup measure, scoop out the “meat”. Use a dull knife and pull the “meat” out onto a flat surface and use your hand to press down until you reach the desired thickness. Repeat until all sliders are done.
- Form the slider: Place each slider on a romaine lettuce leaf, and top the sliders with a thin slice of tomato, the oil free pesto from here, and top with some nut cheese (recipe below).
Combine the ingredients except salt in a food processor
Process until the mixture looks like this. The “meat” will be clumpy and a little dry.
Using the 1/4 cup measure, drop onto a flat surface and press down with your hand until desired thickness
Sliders topped with tomatoes, pesto and nut cheese
- 1 cup of walnuts
- 1/3 cup of nutritional yeast flakes (not strictly raw)
- 1 handful of cashews
- Pinch of salt
- Add all ingredients and blend until the “cheese” looks like crumbles. Store in air tight container in the refrigerator until it should be used.
Can a pesto be good with the absence of oil? I wondered if anyone had ever done it, and if it could everything an oily pesto is and more. And guess what? I found one. If you’re looking for a good dinner recipe that can be made in 10 minute or less, look no further…
The Detoxinista is a treasure trove of healthy recipes, and this is one of them. The recipe can be found here. It is so tasty!
- This recipe is rather tangy. If you want a more mellow taste, then use more zuchini. I used about 1 1/4 cup instead of one cup.
- If you have trouble finding zuchini, then your store may have a different name for it. At my local Sprouts Farmers Market, it’s called Italian Squash.
- Get creative with your plate! I added shaved baby carrots, dehydrated tomatoes (sun dried tomatoes will also work), and avocado. You can also top with nuts and if you are not vegan, add chicken. Yum!
Fresh basil from Whole Foods
Basil, walnuts, zucchini, water, lemon juice, salt into the food processor.
The pesto got all over my food processor! I set it on high for about 1-2 minutes
I got my Julienne tool from Bed Bath and Beyond for under $10.
Simply set the zucchini on a cutting board and run the julienne tool over it.
Viola! 5 Minute Basil and Walnut Peso with zucchini noodles, shaved baby carrots, sun dried tomatoes, and avocados.
Nut meat with walnuts and baby Bella mushrooms
I should start by saying that I am generally not a fan of making vegan products resemble animal products. But I do miss having something other than salads, veggies and fruit for dinner all the time. Sometimes you just want something fuller, right? Vegan and vegetarian patties are a good substitute, but many of them use rice as their base and include products like corn, which I prefer not to eat. So when I stumbled on some recipes for nut meat, I was intrigued.
This is a modified recipe from the Nouveau Raw blog, which by the way, is one of the most informative raw websites out there today. It has a lot of great information on preparation, tools and techniques, and I often reference it’s pages when I’m doing things like soaking, making butters, and making flours.
Nouveau Raw’s Raw Ground Nutburger with Substutions
- 1/2 cup sunflower seeds (I did not soak and dehydrate them)
- 2 garlic cloves (I sliced these and let the dehydrator dice for me)
- 1/8 small onion
- 2 tsps of Bragg’s (soy sauce replacement)
- 2 cups baby Bellas
- 1 cup soaked walnuts
Grind the sunflower seeds until they resemble a flour
Add the sunflower seed flour in with sliced garlic and sliced onions
Pulse until the mixture looks like this
Add the rest of the ingredients
Pulse until the mixture resembles ground meat
For me, the mixture was too moist. So I placed the mixture on a dehydrator sheet and dehydrated at about 135 degrees for 30 minutes
Nut meat with walnuts and baby Bella mushrooms
Note: This recipe is great all by itself, but you can also put it in fresh bell peppers, or use lettuce as a wrap. Putting the nut meat in the dehydrator makes the meat have a drier texture, so it would prefer it more moist, then no need to put it in the dehydrator.