raw vegan onion bread
Recipe

Raw Vegan Onion Bread Recipe

raw vegan onion bread

There’s something about bread that makes it quite an addictive staple. Is it the texture, the flavor, the GLUTEN? Breads are a bit of a challenge on a raw vegan diet, but they’re not impossible. There’s a variety of approaches you can take in creating a raw bread. I’ve ventured down the raw bread rabbit hole many times with tasty and diverse results. Here’s one of my latest recipes:

  • 1 C Sprouted Buckwheat
  • 1 C Sprouted Almonds
  • 2 C zucchini – chopped
  • 1 C tomato – chopped
  • 1 C onion – chopped
  • 1 to 1 1/2 C water
  • 1/2 C ground flax seeds or chia
  • 1/4 C psyllium powder or 1/2 C psyllium husk
  • 2 TB olive oil
  • 1 TB agave
  • 2 cloves of garlic
  • 1 – 2 tsp lemon juice
  • 1 tsp salt

When making breads, cookies and crackers I like to separate dry ingredients from the wet. I process/grind/prep the dry first and then move to the wet. The logic behind this is to keep the dry ingredients from sticking to a wet blender or food processor.

Directions:

  • Grind buckwheat, flax, psyllium, salt and almonds into a flour. Flax will need to be ground in a blender or coffee grinder.
  • Place flour in bowl or food processor.
  • Blend or process wet ingredients.
  • Combine wet and dry ingredients and mix thoroughly. Should have a dough like texture.
  • Separate into grapefruit sized balls. Form into loaves on drying sheets and place on dehydrating trays. (Assuming your using an Excalibur or similar dehydrator) – Dry for 6 hours then slice loaves 2/3 the way through every inch and continue drying for another 6 hours.
  • Or use bread slice mould from www.easychipproducts.com – my preferred method – check out my past post and video
  • Dry at 155 F for 3 hours on drying sheets and then flip onto screens and dry for another 6 to 8 hours.

When and how you plan to use your bread will determine how dry you’ll want to make it. Bread slices can be dried to a cracker consistency which may not be desirable. Ideally you want an even dryness with a slight bit of flexibility. Allow bread to cool and then seal in a ziplock or airtight container and store in the fridge.

Pizza

raw pizza crust
Pizza Crust

Yes, this recipe above can be used to make 2 pizza crusts. Just follow the recipe and split the dough in half and smooth is out onto drying sheets as shown above. Pre-dry the crust at least 4 hours before topping it. I usually dry it 2 hours and then flip is off of the drying sheet and dry it another 2 hours before adding the toppings. Once you add toppings, continue drying the pizza for at least an hour.

raw pizza cheeze
Layer of Cashew Cheeze and Marinated Mushrooms
raw pizza
Layer of Fresh Tomato
raw vegan pizza
Ready for dehydrator
raw vegan pizza
Fresh out of the dehydrator

The above pizza was dried for about 3 hours before serving. The moister the end product, the shorter its shelf life. Store any leftovers in the refrigerator. You can continue drying the pizza if you want a shelf stable travel snack… pizza jerky.

How To, Recipe

Raw Vegan Onion Bread with Easy Chip Products Form

Driving from MI to AZ
Driving from MI to AZ

Greetings boys and girls. It’s been a long time since my last post and I’ve traveled many miles and had lots of experiences since my last days at Camp Rawnora in Michigan.Sunset_rainbow_TreeOfLife

I was in Patagonia, AZ managing the cafe at The Tree of Life for several months. I enjoyed my brief time in the cafe and living in raw vegan community. Patagonia is a special place and I was fortunate to be there for monsoon season. The desert comes alive when the rains arrive.

MeAndDatPMC

I lost my dad to cancer in September of 2015 and returned to Florida to be closer to my remaining family. I’m still grieving and processing his passing. I miss my dad, Mr. Phil. He was my biggest supporter and my raw food buddy. I love you “D”.raisedbed_LFE

Now I’m living in Orlando, consulting full time at a juice bar called Juice’d. I’ve got a garden, fruit trees and even a worm farm. I plan on returning to more frequent posts, videos, recipes and more.

cuke_macroblueberries

Here’s some onion bread goodness made with a great dehydrator form from my friends who created Easy Chip Products. Check out the video and if you want a form of your own: Tell them “Chef Adam sent me.”

[amd-zlrecipe-recipe:20]

Macadami_kiwi_pie2
Pie, Recipe

Epic Vegan Kiwi Pineapple Macadamia Pie

 

Macadami_kiwi_pie1   Greetings Health Fans,

Feast your eyes on this beauty of a raw vegan pie. It’s often difficult for me to eat something that looks so beautiful but the only thing better than how it looks is how it tastes.

Macadami_kiwi_pie5Don’t take my word for it though. Make one yourself. The crust features macadamia nuts and dates. The bottom layer has cashews, coconut milk and maple syrup. The top whipped layer uses the meat from young Thai coconuts blended with coconut milk and more macadamias. A layer of kiwi separates the bottom layer from the whipped goodness on top. The good news is that this pie is cruelty free, dairy-free and gluten-free. Follow the recipe below to experience your very own high pie-brational bliss.

Macadami_kiwi_pie3

Kiwi Macadamia Pie / Cheese Cake

Crust Layer:
1/2 cup dates (8) – pitted
1 C macadamias
1 C almonds
1/4 cup coconut flakes (add last)
1/4 tsp salt

Combine ingredients in food processor. Add coconut at the end and pulse in. Press crust mixture into pie pan or spring form.

Cheese Cake Layer:
2 C cashews soaked
1/2 C date (8) – pitted
1/3 C lemon/lime juice
1/3 C maple syrup
1/2 tsp salt
2 tsp vanilla powder
1/4 C coconut oil (melted)
1/2 C nut milk ( almond or coconut)

Combine in blender. Pour into crust and allow to set in freezer for 3 hours. Once set, add a layer of cut fruit of your choice. Return to the freezer.

Whipped Topping:Macadami_kiwi_pie2
1 1/2 C coconut milk
1/2 C macadamias soaked
Meat of 3 Thai coconuts
2 tsp vanilla powder
1/2 C maple syrup
3 TB coconut oil – melted

2 TB lecithin
Combine ingredients in blender adding lecithin last. Pour whipped topping onto frozen pie. Tap pie on counter to remove air bubbles. Set in freezer for 3 hours. Once set, decorate with fruit slices.

Allow to thaw for 30 minutes before cutting and serving.

Watch the videos for step by step instruction.

 

How To, Recipe

Collard Wraps with Sunflower Seed Tu-No salad

spring crocusGreetings Health Fans,

Happy spring to everyone. The gardens and greenhouses are coming alive here at Camp Rawnora. I’m really enjoying the wild foraging, looking forward to finding some morel mushrooms. The retreat season is underway here at the camp. Here are a few of our upcoming events:

Here’s a timeless classic the Tu-No salad collard wrap.

The recipe is pretty simple. Dulse, which is a sea vegetable, gives it the “tuna” taste. Other sea vegetables can be substituted. Sea veggies are a great source of trace minerals including iodine which is important for thyroid function.

Tu-No Salad

2 C sunflower seeds – soaked

1 – 2 T miso (organic, unpasteurized)

2 T apple cider vinegartu-no salad

2 T lemon juice

1/4 – 1/2 C olive oil

1/2 C onion – diced

1/4 C dulse flakes

1 C celery – diced

2 T capers – add at end

1 – 2 t paprika

1/2 t salt or to taste

Place all ingredients except the capers, onions and celery into the food processor and process smooth.

Transfer the mixture to a bowl and fold in the onions, celery and capers.

Serve in romaine lettuce or collard leaves with other fresh fixings.