1 lb Pinto Beans
½ c Maple Syrup
½ c Ketchup
½ c Molasses
1 Onion Chopped
3 tsp Salt
1 tb Mustard
3 c Water
2 tb Arrowroot
Soak beans several hours. Place all
ingredients in a pressure cooker.
Raise to pressure and cook 50 min
at pressure. After 50 min let pressure
come down naturally.
When I started going raw the HARDEST thing to give up was bread! I always had to start out with my toast in the morning. I could go the rest of the day without it but I had to have my toast! Behold my answer. I found this totally EASY recipe that you can make ahead of time. It's so great and you can use it for all sorts of thing - crackers, bread, croutons..all sorts of thing!
Raw Sandwich Bread
1/4 c ground flax
2-4 c carrot pulp
1 zucchini
salt
water
Mix everything together in a blender till creamy adding just enough water to blend. Pour on a plastic lined dehydrator rack and dry till you can turn it over - about 2 hours. Flip and continue to dry till pliable.
Most of my family has gotten use to the fact that we're vegetarian. While the teasing continues on I've gotten use to that to. They are starting to understand the fact that we're vegan...though I have to explain to them what a vegan is on a regular basis. Now that we've gone raw we've pretty much given up hope and just lumped it in with "you eat weird" category and when we eat together we just bring our own food and pick at what we can. First off we started apologising for how we eat and trying really hard not to inconvenience anyone and when people came over we would make them meat or whatever they would like. After talking with several others we've really realized that we aren't the weird ones. Our culture is so backwards! I better stop now before I get going on a tangent! This is a great recipe to make ahead, take with you, and eat at a BBQ or something.
Raw Crusted Portabello Mushrooms
portabello mushrooms stemmed and cleaned
Raw vegan ranch dressing
panko
Dip the mushrooms in the ranch dressing then in the panko. Place in a dehydrator for 2-5 hours or till you can poke with a knife and it is soft all the way through. I even enjoyed this more then when I did it in the oven!
Many of you have read of my great Kefir adventures. When it comes to fermenting and keeping things alive, well, lets just say that it's not my forte. My dad once gave me a plant that he said could not be killed...do I really need to go on?Matthew and I tried starting a urban garden on our back patio. It lasted 1 week. I once read on pintrest that you can keep green onions and celery growing indefinitely and continuously harvest from them. I followed the directions precisely and all I had was a pot of Stinky molding sludge. I mourn not inheriting my fathers green thumb. I once mailed him a weed from texas that I had let sit on my counter for a week in a zip lock bag. I thought for sure it was dead when I sent it but when I came to visit he had pots and pots of this beautiful purple vine. He can grown anything...and from experience...I can just about kill anything.
That said, that is why I LOVE this recipe. It's raw, it's vegan, and I havent' killed a batch yet. This is so easy! 3 ingredients and you're done. And Kefir is supper healthy for you. Its said to have come from
" the shepherds of the Caucasus mountains and was a gift from Mohammad." It's really that good! Matthew lived in Sweden and got hooked. He often would reminisce about his lovely Kefir in a pathetic longing voice and now he enjoys it once again. I hope you do too.
Raw Vegan Kefir
1 c cashews
1 c water
1/4 c synergy drink (you can get this at any health food store - or you can use any brand of Kumbacha you like)
Blend the water and cashew in a blender till creamy. Once smooth add the Kumbacha and blend again. Place in a glass bottle and let sit in the fridge at least over night but more like 2 days. It should have a slight tang to it. Pour over cereal or fruit. Yum!
