Recipes / Entrees

Mexican Rice

  • 2 Tbsp. chopped red onion
  • 1 large clove garlic, minced
  • 2 teaspoons olive oil
  • 1-2 medium parsnips (peeled and minced in food processor to equal 1 cup)
  • 4 sun dried tomato halves, soaked for 2-4 hrs
  • 3 Tbsp. of the sun dried tomato soak liquid
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon celtic sea salt
1) Rinse the onion and garlic by submerging in filtered water, swishing and draining them. 2) Next place the onion and garlic on a teflex sheet and dehydrate for 4 hrs. to soften and sweeten the vegetables and help to evaporate much of the volatile mustard oils. 3) Next, mix the dehydrated veggies with the parsnip “rice”, add sun dried tomatoes and soak water, chili powder, cumin and sea salt. Stir this mixture until well combined. Adjust seasonings to taste. 4) Let this mixture marinate for approximately 4-6 hours in the fridge for the flavors to marry. 5) Warm for 20-30 minutes in a dehydrator set at 115ºF until warm. LINDA'S NOTE: I just threw everything in the food processor, blended it and ate it. Very tasty and much less complicated but go for the directions if you want. I ate this by itself and also with Alissa's Spicy Refried Beans.
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"Meat" Loaf

from Juliano's RAW the uncook book. This says it serves 2 but there is NO WAY that it serves 2 - more like 5-8. Ingredients
  • 1 1/3 cups walnuts, soaked & drained
  • 1 1/3 cups sunflower seeds, soaked & drained
  • 1 1/3 cups almonds, soaked & drained
  • 1 tablespoon minced garlic
  • 1/2 tablespoon Celtic sea salt
  • 1/2 cup fresh parsley, chopped
  • 11/2 cup chopped celery
  • 2 cups Marinated Portobello, chopped
  • 1 tablespoon chopped onion
  • 1/2 tablespoon minced ginger
  • 2 tablespoons fresh rosemary, de-stemmed and minced
  • 1 tablespoon fresh tarragon, minced
  • 1 cup red bell pepper, chopped
  • 1 tablespoon minced jalapeno
  • 1 1/2 teaspons cumin seeds (not powder)
  • 1/2 cup olive oil
  • 1 recipe Barbeque Sauce
Preparation Process nuts in a food process, vitamix or juicer with the blank screen on. Process until a dough-like consistency. If using the food processor, add rest of ingredients except for the barbeque sauce and process until smooth. On a solid dehydrating sheet, shape the mixture into a loaf about 1 1/2 inches high. Dehydrate for 1 hour at 105º. Remove the loaf and baste it with the barbeque sauce. Dehydrate for 2-3 more hours at 105º and serve immediately.
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Herb-Encrusted Mushroom Steak

by Rhio Mushroom Steak
  • 2 large Portobello mushrooms, sliced
  • 1/3 cup extra virgin olive oil (with 1 tbsp. flax seed oil, op.)
  • 1 1/2 tbsp. Nama Shoyu (or Bragg's Liquid Aminos - Linda's note)
  • 2 tsp. cumin powder
  • 2 tsp. cardamom powder (or tarragon flakes)
  • 2 tsp. garlic powder
  • 1 Ume plum, seeded and mashed
1) Mix all ingredients, except the mushrooms in a bowl and blend well. 2) Slice the mushrooms into thin slices and dip each mushroom slice into the sauce, covering both sides. Let marinate 20 minutes while you prepare the rest of the recipe. Veggies
  • 1 red or yellow bell pepper, sliced thin
  • 1 cup broccoli, chopped small (or you could substitute other vegetable such as asparagus, edible-podded peas, zucchini, etc. or use a combination of vegetables)
  • 1/2 cup scallions, finely chopped
  • 1 clove pressed garlic
3) Mix all the vegetables in a bowl. Drain the marinade from the mushrooms and toss it with the vegetables. 4) Prepare Basic Cheeze recipe. 5) Put together your Herb-Encrusted Mushroom Steak by first placing some marinated mushrooms on a plate, top with the vegetables and then spread a few spoons of the Cheeze on top. Mmm good. Serves 2-4. Keeps for 2 days in the refrigerator. Variations: Layer the ingredients into a romaine lettuce leaf, Swiss chard leaf, cabbage leaf cup or bok choy leaf. Or you could serve it on Pizza Crust bread. The recipe could also be made without the Cheeze.
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Herbed Pecan Stuffing by Karen Parker Ingredients
  • 1 cup almonds, soaked 12 hours
  • 1 cup walnuts, soaked 2 hours
  • 2 cups pecans, soaked 1 hour
  • 1/2 cup raisins, rehydrated in water
  • 1/2 cup cranberries, unsweetened
  • 1/2 cup parsnips, finely chopped
  • 1 1/2 cups sweet apples, diced
  • 1 1/2 cups celery, diced
  • 1/2 cup olive oil
  • 1/4 cup fresh sage, minced
  • 2 tablespoons fresh, young rosemary, minced
  • 4 tablespoons fresh thyme, minced
  • 4 tablespoons fresh marjoram, minced
  • 2 tablespoons Celtic sea salt
Combine pecans, almonds and walnuts in food processor. Pulse nuts until they are slightly grounded (you don't want to emulsify them). Add raisins and pulse for 20 seconds. Transfer mixture to large mixing bowl. Stir in all remaining ingredients. Place stuffing onto dehydrator trays and dehydrate at 90°F for 12 hours or until dry. Serve stuffing warm from dehydrator with gravy. Stuffing mixture can also be made in advance. It stores for up to 3 days in the refrigerator prior to dehydration, and up to two weeks after dehydration.
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Easy Chilli

Here is the quick-style chilli recipe that I've taken the liberty of modifying a bit.
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