Brigitte's Raw Food Potluck Recipes July 7, 2013
19 Wonderful Guests with Amazing Raw Food Vegan DishesIf you don't see your recipe please email it to me and I will post it to share. BrLang@aol.com
Brigitte Lang made Raw Walnut Pesto
2¼ cup Fresh Basil leaves
5 cloves (up to 6 cloves) fresh garlic
6¾ ounces walnuts (dehydrated preferable)
1/2 cup olive oil
pinch Himalayan salt
Procedure: Combine the basil, garlic, and nuts in a food processor and pulse until coarsely chopped. Add 1/4 cup of olive oil and process lightly until fully blended and smooth. Add a little more oil until desired consistency is reached. Season with salt and enjoy on raw crackers, manna bread or dressing on zucchini pasta. Delicious!!
Brigitte Lang made Raw Onion Crackers
2 large onions thinly sliced
1 med. Zucchini peeled
1 large carrot shredded
1 cup sunflower seeds ground (I used dehydrated)
1 cup flax seed ground
¼ cup olive oil
½ cup water
1-2 tbsp nama shoyu (or tamari)
½ tsp Himalayan salt
2 cloves garlic
1 tsp jalapeño
Procedure: 1) Mix veggies, olive oil, salt, water, and nama shoyu together in Vitamix or food processor and place in large bowl. 2) Add the seeds and mix and stir to combine. 3) Spread a thin layer of the mixture evenly on teflex sheets. Score into desired sizes. 4) Dehydrate at 110 for 20 hours or until crispy. Use this cracker open faced with pesto, avocado, tomato, hummus spread and sprouts or dip in a bowl of raw soup for a quick lunch or dinner! Yummy!!!!
Brigitte Lang made Raw Carrot Cake with Frosting
For the cake
3 cups carrots, finely grated
2 cups pecans, ground in a food processor
1/4 cup raisins, roughly chopped
1 teaspoon nutmeg
1-1/2 teaspoon mixed spice*
1/2 teaspoon salt
1/2 teaspoon orange zest
1/2 cup desiccated coconut
* Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. If you’re in the United States, you can use pumpkin pie spice.
** Make the date paste by grinding 1 cup soft dates and 1/2 cup fresh squeezed orange juice in a food processor until smooth.
Thoroughly mix all ingredients together in a large bowl. Shape into individual cakes or press into one large cake, ready to be cut at the end. Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours.
For the frosting
1-1/2 cup cashews
1/2 cup water
2 tablespoons coconut nectar or sweetener of choice
3 tablespoons coconut oil
1 teaspoon vanilla extract
1/4 teaspoon salt
Blend all ingredients in a high-speed blender until smooth. Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve. Garnish cake with nutmeg.