Archive for the 'Dehydration Station' Category

Monqueca


March 25th, 2009

monqueca
This is another recipe I got from ENTERTAINING IN THE RAW. It’s apparently an adaptation of a classic Brazilian recipe. My boyfriend is allergic to mushrooms (AND out of town). So, I went a little gangbusters on the shitake mushrooms this week.

shitake
The monqueca had some marinated shitake mushrooms…

tomatoes
…and cherry tomatoes. To be honest, I enjoyed the leftovers a little better. Although I liked the taste of the dehydrated variety, the dish seemed a little disjointed to me when the mushrooms and tomatoes were warm. I couldn’t put my finger on it exactly, but when I had the cold leftovers it seemed better somehow.

shitake soup
I used my leftover shitakes to reincarnate a mod of this SHITAKE MISO SOUP from way back when. I think I like it better without the ginger.

In other news, I think I had a Yoga breakthrough this week. I finally managed to do the camel pose, my NEMESIS. I did it last week once, but only for a second. I heard something pop then. So I was busting through something. Then, yesterday I did it for 20 seconds. WHOA. I had an intense reaction. I’m not sure if I was clearing gunk out of my airways, but I had a real hearty asthma attack this morning. And last night, I was crying like a baby for no reason (or at least no NEW reason). So maybe I’m making progress. I’ll keep you posted…

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Sesame Cashew Dumplings


March 12th, 2009


I finally got around to making the Sesame Cashew Dumplings from EVERYDAY RAW while I wait for my copy of ENTERTAINING IN THE RAW to show (the post office botched their first delivery, and it’s taking forever). I had been putting off making these. I’ve been meaning to get the SPECIAL SPATULA for making wrappers forever. Somehow it never happened. But once PENNI sent it to me, I went to town.

first batch
I made a couple of batches of these because they were so yummy. Plus, the first batch turned out a little mangled.

cocoyum
The wrappers are mostly made of coconut meat. What could be yummier (though a very decadent treat for the economic downturn)?

spatula
Here’s a pic my magic spatula in action.

pretty
Look how pretty!

darker
They get a little darker in the dehydrator.

sauce
The sauce is really easy to make, and REALLY delish.

second batch
My second batch of dumplings were much more well formed. I think I prefer the flavor of the beet wrappers too. They definitely could inspire some interesting possibilities. The coconut really mellows out the beet flavor in a lovely way.

beets
I snuck some sprouts in the beet colored batch and caught my boyfriend off guard. He wasn’t prepared, and he was unhappy with me. It kind reminds me of this very traumatic lunch I had in the first grade that I still remember. Every day for months, my mom had filled my thermos with milk. Then, one day out of the blue, she switched to LEMONADE. Well, I was expecting milk. And when I took my first gulp, I was caught off guard. I spit it out. I thought it was rotten milk. But once I realized it was lemonade, I was fine. It was kind of like that. Except in his case, he wasn’t expecting anything stringy in his dumpling. I can relate, but I still think my lemonade story was more traumatic.

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Caesar Salad


February 27th, 2009

caesar salad
My boyfriend picked this recipe out of I AM GRATEFUL.

making croutons
He even went so far as to make the almond toasts that go with it…

almond toasts
These little almond toasts are really versatile and can be spiced up any which way. My boyfriend was really pleased with this recipe as he’s ALLERGIC TO GARLIC. And it’s hard to find a good caesar salad sans garlic in this world. But, not anymore…

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Blood Orange Crispy Fennel Salad


February 16th, 2009

bocf salad
This was another AMAZING salad from EVERYDAY RAW. I’m glad he’s coming out with another book soon because I’ve almost made all the recipes in this one. And I need my MATTHEW KENNEY fix!

feta cheese
It took a few days for the forces to align on this one, but you know how it is when the stars align…I started by making this raw feta out of a macadamia nut paste that I dehydrated into a crumble.

crispy fennel
We also made these yummy bits of crispy fennel. By dehydrating a couple bulbs of marinated fennel.

blood oranges
Then, I cut out some juicy blood orange fragments…

null
…now you see why they call them blood oranges.

dressing
We put all the extra blood to good use in this yummy dressing.

toss
Then, we tossed it all together with some arugula. Who knew I would one day come to love arugula.

got to have avo
My boyfriend diced up some lovely avocado slices as well. Because as he says, ‘You gotta have avo.’ What a lovely way to celebrate blood orange season.

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Curried Cabbage Pillows


February 15th, 2009

cabbage pillow
This is another recipe I got out of my ‘I’M IN DENIAL ABOUT WINTEReBOOK.

recipe
Admittedly, the weather HAS been improving a little, but we still have a LONG way to go before we catch up with LA.

wrap
This recipe got spread out over a few days. It started out with making the wraps which are actually really versatile and could be used to make a lot of things. I’m thinking of trying to approximate some of my mom’s ‘spring’ rolls. It’s funny to me now that our idea of ‘spring’ used to mean fried, beef, and ketchup. HA! HA! My roomates in college used to gobble those puppies up in half a day. Every time I opened the fridge, there would be a few less of them that would just magically disappear.

vegan version
Well, that was then. These days, the vegan version is more like cabbage and herbs.

filling
Which would of course be rolled inside our lovely pillow.

mango cilantro
We also made this lovely mango cilantro dipping sauce. Pretty yummy. I might have to revisit this one again when it’s in season. Because somehow, I don’t think I’m experiencing the full power of the curried cabbage pillow in the middle of a Minnesota winter.

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Chili Rellenos Redux


February 10th, 2009

chili dots
One of the tactics that I’ve started to notice emerging is that when I start vearing off track, I start recapping my greatest hits (the RERUN category). Time to break out the CHILI RELLENOS!

stripes
My boyfriend and I were having a contest over who could decorate their pepper prettier. He did these perfectly symmetrical stripes. I just started spraying sauce everywhere (see above). I think I cheated a little though. Because my pepper had better lighting for the picture. :)

sauces
This time around, we were even more deluxe. We already had a few sauces LEFTOVER from the enchiladas the day before. So, we decided to really go for it and make the mole, too. I’m glad we DID!

corn chips
We also made some of the corn chips PENNI was talking about to snack on with the sauces.

battered
Here is a picture of my battered up peppers right before they went into the dehydrator.

hungry?
Am I making you hungry?

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Nori Bites


February 5th, 2009

nori bite
This is the first recipe I tried from Russell James’ Thai EBOOK.

dough
Admittedly, I was a little skeptical as one of the main components of the dough is sunflower seeds. As a general rule, I don’t like things with a big sunflower seed presence. I just don’t like them much.

sheet
But this…this I like. I had to ad lib a little because I couldn’t find any kaffir lime leaves anywhere…Imagine that? It’s below zero and I can’t find kaffir lime leaves. What was I thinking?

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Chili Rellenos


October 24th, 2008


This was another fantastic recipe from I AM GRATEFUL.


I started with some anaheim peppers I got from the farmer’s market. The recipe is really similar in concept to the STUFFED ANAHEIM PEPPERS I’ve made many times. But they have this lovely added concept…


…a dehydrated on, jalepeno spiced batter.


It’s also served with a lovely avocado based salsa verde.


My boyfriend went gaga over these.

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Goji Maca Superfood Bars


August 8th, 2008

decorated bars

This was another delightful recipe I got from EVERYDAY RAW.  They are loaded up with superfoods (goji, maca, and cacao).  Aside:  My boyfriend just discovered the secret power of maca.  So, now he’s putting it in EVERYTHING.  Anyway, these bars went FAST.  They really pack a punch.   They’re GREAT for when you’re really hungry and on the go.

goji maca slab

This was the initial slab of ingredients that I dehydrated (on parchment paper).  It’s essentially the superfoods, almonds, cashews, lemon zest, and agave. 

bars

Then, I cut the slab into bars and dehydrated some more before adding the chocolate sauce on top.

I was thinking they would last maybe a month or so.  Since I made 20 of them…I was wrong.  Next time, I’ll make a double batch.

 

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Pizza and Onion Rings


July 23rd, 2008


This is the second time I’ve tried to make raw pizza. The FIRST time there were a few issues. So, I wasn’t in a big hurry to try again.  (My boyfriend made the ONION RINGS).


But…as fate would have it, I had some dough leftover from making QUICHES. So I thought I would try a little experiment. I infused some olive oil with oregano, sun dried tomato, and basil. In retrospect, I’m not sure if the oil was really necessary. But this WAS an experiment. I threw the dough in the dehydrator, and voila – pizza bread. Really yummy pizza bread.


The rest of the recipe I pulled from my new favorite book, EVERYDAY RAW. I used a little basil and dandelion for the greens. I really like dandelion. I wish they had it more at the WEDGE. Maybe I’ll have to start scavenging it from Central Park like ANTHONY. Anyway, here I am showing off my latest creation. Mushrooms for me. Plain for my man.

YUM!! These kind of blew my first attempt out of the water. I am no longer afraid of raw pizza…

Stay tuned. I just finished resizing pics from my trip to Seattle (last week). People are really into gardening there…and I tried a new raw restaurant!

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