"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Friday, April 15, 2011

Egg-zactly what a cracker needs!

Dear rawbie buddy Lily Hoodock taught an awesome "Raw 101" class in Hebo this week! I was so inspired by her wonderful recipes, demos and passion for eating healthy and raw. Thank you Lily for your sweet spirit and big heart! One of the recipes, which I shamelessly "pigged out" on, was an Eggless Egg salad that was first introduced to our group at a Raw-some Potluck last year. So from Lily and Karen, here's a WONDERFUL cracker spread! (or veg dip, or wrap filling, or just do what I do - eat it with a spoon!!)


In blender:

1/4-1/2 c. water as needed

2 cloves garlic

scant 1 1/2 tsp. sea salt

1 1/2 c. raw cashews

1 tsp. dry mustard powder (or more, to taste)

1 tsp. turmeric powder

Blend, adjust seasonings as desired. In a bowl, put:

4 lime-sized buds of cauliflower which has been pulsed in food processor until rice sized

2 sticks celery, chopped fine

2 green onions, chopped fine

Mix with sauce. Refrigerate.

I had some fresh Sesame Flax crackers just begging for some schmear - and some tangy crunchy clover sprouts hanging out waiting for inspiration. Wah-lah! Lunch! WARNING: this stuff is addictive...

1 comment:

  1. Dunc had a reaction to cashews, so I've limited they're use around here, but these do look tasty. We made sourdough crackers for the first time last week and they turned out well. I've also done soaked crackers, but not raw/dehydrated ones just yet.

    Always so much more to experiment with!