"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

Sunday, July 28, 2013

Avo-Mango Pudding

I took a bite before I remembered I wanted a photo - it just looked and smelled soooo good, my spoon  did a swan dive before I could stop it!

In bender, or food processor with S-blade:
1 avocado
1 banana
1/2 mango
dash of cinnamon
When smooth, spoon into your bowl.  Top with:
1 banana, cut into pieces
1/2 mango, cut into pieces
1-2 T. cashews, chopped

Hold onto that spoon, it will be diving right in!

Monday, July 15, 2013


So I'm juicing a LOT these days, working on displacing some avoirdupois (for which my knees will be thanking me).  I'm more comfortable with blending, green smoothies specifically, and use ALL the plant.  But when one juices, there is "stuff" left over - fiber, to be exact.  My one lonely chicken can only eat SO MUCH what to do with the rest?

I love making dehydrated crackers and flatbread - so of course, my mind is going "Crackers, silly girl, CRACKERS!!!"

It took some tinkering, but this batch of pulp-based yummies were worth the time and effort.  Which actually wasn't much, truth to tell.  So here are the "Cliff Notes" on Project Pulp:

I had a batch of "green" pulp from the previous day bagged and refrigerated in anticipation of this experiment.  After a nice big glass of carrot-beet-celery, etc juice for breakfast, I also delegated that bag of carrot-based pulp to the kitchen lab in separate from the green pulp.  Labs are for experiments, remember high school chem?? 

The green pulp was much more fiberous - thanks to a full head of celery down the chute.  It went into the food processor for some further breakdown of those long stands - with some water, lemon juice, and lime juice to get the mass moving and working the fiber strands into shorter lengths.

The carrot pulp didn't need the extra help, it went directly into the mixing bowl, along with ground flax, some spices (coriander and a nice new curry mix), and Bragg's Liquid Aminos (my pantry was out of Nama Shoyu - now on the shopping list).
 After mixing and adding water, small amounts several times, tasting and adjusting seasonings, the "batter" was finally deemed ready to spread.  Because I was prepping for a class, I opted for the low oven drying, not my ideal, but OK if you don't yet have a dehydrator or are pressed for time (note to self:  plan better next time, leave time for dehydrating!)

Using parchment (or Silpat if you are lucky enough to have some sheets just lying about doing nothing useful), I spread the cracker batter about 3/8" thick - that is NOT easy. I'm going to invest in an off-set spatula, like the pro cake decoraters use - great for spreading FLAT stuff.  Scored with a sharp knife, then into a 275 preheated oven, middle rack.

After about 90 minutes, the crackers were flipped onto the bare cookie pan and the parchment gently peeled off.  Back in the over for what turned into several hours.  Low is slow, but better, remember?!

The final results had some thick and thin spots, which made crispier and chewier crackers - some were removed from pan when crisp, others left in longer to get the results I wanted.  It took some shepherding, I didn't let myself get distracted by my toys because even 10 minutes in an oven operation can be the difference between tasty or too toasty!!  That doesn't happen with a dehydrator, there is a lot more leeway between done and overdone...just sayin'.

What could be a better nosh than crackers and some schmear? Nut based cheese schmear, that's what!! My fav is Zoe's Sunflower Spring Onion, posted previously (way previously), and a close second is either Cascadian Almond Pate' or the Cashew Sundried Tomato-Basil spread shown here with Zoe's.

Notice the obvious fiber in the crackers, the pieces of partially ground flax and tiny bits of veggie fiber. Need to come up with a good name for them - "Vescuits"??  They resemble a Triscuit, only way better!

Go ahead - drool - it's allowed.

Can't tell you just how good these babies are - and kid tested, approved "yummy"!
Mission accomplished.

Oh - the green pulp.  Same process after the processor blitz - the additions included virgin olive oil, lemon juice, a bit of ACV, and Italian seasoning - with a dollop of chia seeds (more fiber, hehe!)

Monday, July 1, 2013

Pizza Pizza!

Never feel left out of the pizza party with this tasty raw veggie pizza!

A large Portabella mushroom cap makes a chewy-yeasty base for traditional toppings - well, almost traditional...

Some meaty-textured chopped mushrooms take a 10 minute swim in a simple marinade of 3 T. Bragg's Liquid Aminos mixed with 2 T. agave, a squeeze of lemon juice and a couple cloves of garlic, minced.
 While the mushrooms are soaking, prepare the large cap by popping off the stem (chop it up and add to the gang lolling in the marinade) and gently scoop out the dark gills with a spoon. Then chop, dice, mince, and otherwise prepare whichever veggies are calling your name.  You know - the usual pizza volunteers: sweet bell peppers, sliced tomatoes, chopped green onions...

Drizzle some lemon juice all over the inside of the cap.  Spread a tablespoon or two of raw almond butter or tahini in the cap. 

Layer the veggies, then top with the marinaded mushroom bits.  A generous sprinkle of nutritional yeast adds lots of B12 and cheesy flavor.  Lastly, a crown of basil chiffonade.
Slice your creation into wedges, and enjoy the fresh flavors! 

 You will never go back to the heavy bread version.