My propensity for snacks is directly proportional to the amount of studying I should be doing.
Cookies and chips? Code words for Janet should be studying.
It must seem like my life revolves around exams. Although, I consider these board exams as big.important.things. Why did I not go home for Thanksgiving? I was writing an exam. I found it quite ironic that they scheduled Canadians to write the American board exams on our holiday. So, instead of heading home to Canada, I was off to Florida.
Now that that is over with, with newfound time on my hands, I can finally share these chips with you. Because, they are my newest addiction. So simple to make and so tasty…..
Four(ish) ingredients. Only one really counts: corn. The rest are spices. That’s it. I have made raw corn chips (with chili and lime!) before, but I think the almonds but most likely the flax made them not as crispy as I wanted. I wanted uber crispy. Now we’ve got it.
The inspiration for these chips came from The Garden Kitchen, a raw resto in Houston. What I love about this place, is that it is in a hospital. Run by a cardiologist Dr Montgomery, he is offering healthy meals for his patients and beyond. We were blown away by their corn chips and asked how they were made. The server explained it was really simple: corn, cumin and Kirkland seasoning. Kirkland what? Turns out it is a no-salt seasoning blend and I hunted down a replacement from Trader Joe’s.
I have made these a few times and while messy, I prefer the leave the chips unscored and crack them haphazardously afterwards (as photographed) . Unless it is my scoring technique that needs improvement, as I found the scoring produced lumpy chips.
Also, it may seem like torture but wait it out for 48 hours.
Are you more into chips or cookies? Do you snack more when procrastinating, too?
This is my submission to this week’s Raw Food Thursdays.
I know I said I don’t like to play food guessing games with others. However, Rob is fair game. He gets it all.the.time. More along the lines of How does this taste? Sometimes, What do you think I should add to this? And then the infamous, What does this taste like? Guess what is in it!
You could probably guess just by looking at these photos, but I gave Rob smaller bits to sample. In fact, this was a two-step taste-test. Sauce alone and then after dehydrating it onto the bits.
First of all, this was a real simple recipe. Just whiz the ingredients together for the caramel sauce, stir it onto your “apple” bits and dehydrate for 12 hours.
Even before dehydrating the sauce, I thought it tasted great. Rob agreed. I asked him to guess the ingredients: cinnamon, almonds, and apple. Close: cinnamon, yes; almond butter, yes; but no apple, I informed him. That sweet taste was from dates.
I proceeded with the recipe, and then tried the now dehydrated sauce: oh my gosh, it tasted like sticky, wonderful caramel. Not too sweet, well balanced by the cinnamon. It had coated the “apple bits”. They were soft and sweet. Rob tried it and loved it. He still thought it reminded him of apple. Even though there was still no apple, Rob reminded me I had just created raw caramelized apple. He knew it before I did!
And that secret non-apple? Cauliflower! It really is a textural issue. Crisp yet soft (hard to explain). Sweet. With smaller pieces drenched in the sauce, you would never believe it was cauliflower. Bigger pieces had a more pronounced cauliflower flavour (and a telltale shape), but had a nice crunch.
Dehydrating is a magical thing. Definitely more than the sum of its parts. Looking at the recipe, there is a lot of water. You need it to be able to blend it smoothly, but after dehydrating it away you, the dates are more sweet and caramelized. Eating this straight from the dehydrator, still warm, was a treat. I only wish I had made more, because this did not last long at all.
Trust me, I have nothing against apple. I love apples. I eat a minimum of half dozen a week. I also love dehydrating apples into chips but usually save that when apples are ridiculously cheap in the fall. I make a small internal sob every time I shell out more than $1/lb for apples, which is the usual in Texas. (Although I nearly flipped out when I saw Honeycrisp apples for only $1.29/lb a few weeks ago.. those are ungoldy expensive in Toronto).
Thus, the question still remains: how would this caramel sauce taste on real apples (in the dehydrator)? I don’t think they would be as crisp, but definitely more sweet. I would be afraid they would collapse more into mush, but if you try it out, please let me know!
PPS. I noticed my typo for ungoldy. It was meant to be ungodly, but I like my new word. It fits.
I usually don’t like to play guessing games with my food. However, I had fun sharing it at work, letting people tell me what they thought. First yay or nay. I had 90% yay. Then I let them guess what they were eating. Not a single person guessed watermelon. I had a lot of votes for pepper (due to the seeds, methinks) and other fruit due to the sweetness. Lisa described them as bubble gum which comes from the sticky sweet consistency. But once I let out the watermelon secret, you can catch a glimpse of flavour in the background. Isn’t it funny how fickle our tastebuds can be?
It is certainly the special texture of the dried watermelon that I adored. Chewy and sweet. I made version plain and also salted with and without chile flakes. With a combination of hot-salty-sweet, the salted chile flake version was my favourite. Rob concurred. Rob mused it would be eerily similar to jerky if we added liquid smoke. Not that I know what jerky tastes like, though.
I just realized that not only are simple recipes easier to make, but they are also a lot easier to type up afterwards. Enjoy!
The dust has settled… the boxes have been unpacked and we’re settling into a new routine.
As life becomes less chaotic, I am feeling a bit more lonely.
Friends and family seem so far away. It doesn’t help that Rob is sometimes working out-of-town.
At least I interact with my co-workers. I don’t know how Rob copes with mostly working from home. Not too much real people interaction except from the coffee shop down the road. Limited integration with other Texans.
So, be it resolved… our next goal has to become more social.
Baby steps. This weekend, we have cycling plans and curry+games plans [BANANAGRAMS!]. It feels good to get back into my social groove.
And these chili lime crackers? They bring me back to good times in Toronto.
Just before we left, I visited Superfoods Eateries, a quaint resto with take-away raw foods. Between Rob and I (and a few free samples), we tried a variety of dishes. Luc, one of the owners, was incredibly enthusiastic about explaining the menu. My two favourite dishes were the cheesecake and corn nachos. They also had a lovely sandwich at one point but I don’t see it listed on their website menu. Their selection varies from day-to-day, especially after each item sells out. (I really, really wanted to try their chocolate cake but it was not available until after I left). The coconut-based cheesecake was not as heavy as other raw cheesecakes and unique because it had a slightly fermented/cheezy zing to it! It was definitely special.
But those corn nachos, oh my. Delicious. They are corn and flax based but thin and crispy with an exotic twist from the orange juice and cilantro. Rightfully addictive and perfect with a dollop of guacamole. Now that I am miles away, I figured I would try my own hand at the nachos. I will admit that mine are not as good as the original, but they are still good in their own regard. I tried to add as much veg-powered nacho-like flavours to the chips. The chili and lime flavours were the highlight. The nuts and seeds make for a filling cracker, although a bit thick. As such these are more akin to crackers and weren’t as crispy as chips.. but still complex and delicious.
Anyways, here’s to a fun-filled weekend!
How do you combat loneliness?
You will have to forgive me. There may be a forthcoming onslaught of recipes using the dehydrator.
Towards the end of my move, the dehydrator was out in full force. Need travel snacks? Dehydrate them! Not sure what to do with random bits and bobs in the kitchen? Throw them together to get dehydrated. I quickly reconsidered my suggestion to move without the dehydrator. It suddenly made sense to bring it along for the ride.
I bookmarked this recipe because it promised to be better than Ritz crackers. It was also a fun way to sneak zucchini into a cracker along with walnuts, flax and hemp seeds. Unlike my previous savoury hemp crackers, I kept the flavours neutral. This way, they can equally be paired with homemade nutella, vanilla blueberry chia jam, vegan smoked salmon, rosemary cashew cheese, or a nacho cheese sauce. Or go even more travel friendly with a simple tomato and avocado.
These crackers were a bit salty for my tastes but they were somewhat reminiscent of Ritz crackers, in the way walnuts can be buttery. However, they were more coarse due to all the fun bits in it.
For those that do not have a dehydrator, these crackers can also be made baked. And I don’t mean with the oven going for 8 hours. See below for a baked option.
The dehydrator and juicer are now out in full force.
Carrots for juice and then the pulp was made into these lovely raw falafels.
I know, I said I don’t like raw Mediterranean eats. While I like Middle Eastern foods, I don’t like falafels.
However, I loved these raw carrot falafels.
Probably because they don’t taste like real falafels. And they don’t use raw chickpeas, either.
In any case, they taste great.
Carrots (or carrot pulp) is combined with sesame seeds along with lemon juice, garlic, cilantro and green onions for a flavour punch. Dehydrate them for 4 hours and you’ve got some soft and moist falafels without the heaviness from typical deep-dried falafel balls.
I combined the falafels with my favourite Middle Eastern-tahini dressing to date. Hummus-style with additional lemon juice, tamari and tahini. I originally used it in my Chickpea and Tofu Tahini Scramble but found the flavours mellowed after cooking on the stovetop. However, I stuck my finger in first to see how it tasted. I knew it would be a great dressing/dip and it did not disappoint.
I originally served the falafels and dressing as a salad overtop greens, but they also went really well in a green wrap with a bed of raw cauliflower couscous.
Even though we won’t be moving until late June, now that Rob and I have found a place to live in Houston (YAYAYAYA!), the move seems a bit more real.
All of a sudden, I want to scope out my new neighbourhood. I want to know my route to work, cycle the nearby bicycle paths and explore the grocery stores. I want to know my new routine.
Thankfully, our new place will be close to Trader Joe’s and Whole Foods. I am most excited about Trader Joe’s since I doubt Whole Foods is any cheaper in the US than it is here in Canada. Although I will still keep an eye out for ethnic grocers. They are my favourite for fresh and inexpensive produce and staples (these are my favourite stores in Toronto). If you are familiar with Houston, please let me know of your favourite shops. I am also considering trying out Rawfully Organic for fruits/veggies. Does anyone have experience with them? *As well, if anyone could share what they routinely buy online instead of at TJ’s, please let me know what and where*
Right now, the plan is to try to live a “minimalist” lifestyle while in Houston. Bring only the bare necessities. I think it will be fun to move the majority of our stuff into storage and live on less. Of course, we don’t plan on depriving ourselves. We are not materialistic but somehow seemed to have accumulated a lot of stuff. I suppose we don’t like to waste anything, purge little and haven’t started the “this is for real” part of laying down a home.
We plan on bringing our own current necessities, though. Like 4 bicycles. And my Vitamix, food processor, rice cooker and coffee machine (the last one is for Rob). A handful of cookbooks. I decided that the dehydrator may take a year-long sabbatical. The dehydrator is pretty bulky and I don’t use it that often. And I could live without it for a year. Which, of course, means I am using it like crazy before we leave.
I have mentioned these beet chips discretely before. I have made them a few time, but lost my original set of photos. It was a perfect impetus to make them again… and again. They are possibly my favourite snack from the dehydrator and they are so easy to make. Peel beets, slice, marinate and dehydrate. Sweet and crispy chips emerge. Pretty, too. And yes, these were regular beets. No fancy candy-cane striped Chioggia beets, here.
Actually, I take that back. One time I made this with small beets, and it took forever to peel them. Now I only make these with large beets. The chips are bigger, too. You wouldn’t believe how much they shrink. Depending on how thick you slice your beets, two pounds of beets may only yield 2 cups of chips. Which I could likely eat in an afternoon, if I am not careful.
Wrappers. Not to be confused with Spicy Mango Wraps.
Because the mango is part of the wrap. In the wrapper.
Rob left for Kitchener yesterday and left me alone to study. I was so close to joining them. The reduced distance was a draw, but the kicker: I am sick. I have been down with an ear infection and upper respiratory tract infection all week. No fun… and not a good way to recover. Studying has never been more focused.
Of course, what is more fun than studying? Cycling, I know. I didn’t do that. I went to my regular Pump, though. No Shred. (PS, I love it when instructors in the audience fill in for no-show subs). First gym visit, actually, for over a week. When I returned home, I looked at the case of mangoes (not the Alphonsos, those were eaten; the case of Ataulfos Rob bought afterwards), glanced at my dehydrator and then outside and had dreams of an ice cream summer. It was then that I decided to forge ahead with valiant plans to make mango cones.
Mango cones are hard to make, though. Folding them to be all cone-like? Um, yeah, didn’t happen. No patience for that right now. So I dehydrated large sheets of a mango-coconut-flax wrap spiced with chili pepper and basil (optional, not necessary). Cut them into circles. Ate all the scraps as chips.
Now all I need is some ice cream… Rob has been encouraging of my ice cream needs to help my sore throat. My Mom advocated for honey-lemon tea. I tried lemon tea (sans honey) and it didn’t work. But ice cream, YES!
I digressed… We did a tour of the nearby grocers recently. Vegan ice cream cannot be found at my ethnic grocer (I knew that), Walmart, Freshco, nor Metro. The Sweet Potato and Fiesta Farms are our sure-fire bets but I know the Mega Loblaws downtown has it too… not sure about regular non-Mega Loblaws. It probably would be considered a frill at No Frills. Who knew vegan ice cream would be so hard to find? Because shouldn’t everyone be eating vegan ice cream with a sore throat and tummy? Dairy is a no-no with a troubled tummy. I should probably learn how to make it, instead (something a bit more beyond my banana soft-serve).
Everyone must have mango on their minds right now.
I definitely have a lot of recipes for mango and people have been bumping into some of my old mango treats lately: Raw Tropical Mango Pie, Thai Tempeh Lettuce Wraps with Mango Ginger Sauce, and Mango Shrikhand. If you have scurried to purchase dried mango for the Raw Tropical Pie, place some aside for these delicious bars.
Even before I got my own dehydrator, I knew not all dried fruit were equal.
Now with my dehydrator, I also know it isn’t always easy to dehydrate fruit.
Apple chips are super easy. I just slice and dehydrate at 135F overnight, around 8 hours. I prefer thin slices to get a crisp chip. Thicker slices are nice when you want something to chew on. I’ve added cinnamon, cardamom and pumpkin pie spices but still prefer the plain variety.
I experimented with homemade unsweetened and maple syrup-sweetened dried cranberries, but my efforts didn’t work out so well. I tried to split the skins by blanching them, but that worked only sporadically and thus, I ended up slicing each cranberry individually. Even then, I must have over dehydrated them because they were very dry… oops!
Dehydrated pineapple has such a concentrated flavour, packed with sugar, that it almost seemed like I was eating a chew candy.
And there are some fruits that never make it to the dehydrator, like mangoes. Why dehydrate them when you can eat them fresh?
Just as we have become picky about which fresh mangoes we prefer (Honey, Alphonso and Ataulfo), not all dried mangoes are created equal.
The best dried mangoes we’ve come across are the Philippine brand dried mangoes. They occasionally go on sale at Loblaws, T&T and can also be found at Costco. They are sweet and juicy. The dried mangoes at Better Bulk (as much as I love the store) and Bulk Barn are a shame next to them, as are the packs from Sunny’s. Sadly, the Philippine brand ain’t cheap.
With all that being said, if you find yourself with any dried mangoes at all, make these bars.
They are the best granola bar I have tried and eerily taste so good I could sell them. I am so glad that Lisa decided to share her recipe for Holy Delicious Mango Bars! I had been pining the recipe even before I had my dehydrator, actually. I’ve made granola bars before, but those had refined sugars and butter. I’ve also made oodles of raw energy treats, but they were usually more date-heavy.
I knew Rob would love them, but had to figure out when to make them to keep them as a surprise for him. I won’t give away my secret… A humming dehydrator is hard to conceal. But oh so totally worth it.. and trust me, these are so much better than those silly packaged bars. Do they even come in mango flavours, eh? Or the flavour of love? hahaha!
These are incredibly flavourful, packed to the brim with goodies like nuts, seeds, oats, coconut and raisins and dates for sweetness. Oh, and dried mango, too. Dehydrating brings everything together, with a firm feeling. If you don’t have a dehydrator, try your hand at freezing it instead.
These are part of my recent crack obsession but they were very satisfying without being cloyingly sweet.
I was planning on sharing a different recipe with you today.
I had the theme of my post all figured out in my head.
I went to go find my photos… and looked, and looked and looked… I looked again.
They were nowhere to be found.
Completely scandalous in the land of food blogging, where recipes rarely get repeated and I only do one photoshoot. I really have no idea how I lost them.
However, while I was searching for my photos, I unearthed this gem of a recipe. Rather, I rediscovered photos that I had neglected. I obviously need a better photo tracking system.
Clearly made before my sweetener-free challenge, this packs a serious punch. Satisfies a snack attack. Or maybe not, since it is so addictive.
Or kale chips with the works.
Crispy dehydrated kale is coated in a caramel lemon-cinnamon dressing and tossed with coconut, dried cherries, almonds, sesame seeds and pumpkin seeds for some glorious snacking.
That other recipe? Well, it was also for a crispy snack, sweetener-free, of course. I will just have to make it again and not loose the photos.
Funny how with this blogging blooper, I inadvertently turned more blogger, with a recipe for kale chips. HA!
Have you ever lost your photos before? I once had to recover engagement photos of my brother and at-the-time fiancee. Gosh, that was stressful. But now, I have no clue where the photos could even be recovered… and NO, I did not dream that I took the photos. I had witnesses while making the recipe, too. I know I did!
The summer is winding down and this will be the last of my Raw Thursdays. Not because I won’t be cooking, or uncooking raw foods. Because I feel I like be concentrating a bit more on work and three posts a week seems better for now.
One reason why I started adding an extra raw recipe each week was because I wanted to highlight how easy and tasty they can be. Indeed, I have posted raw recipes even when it hasn’t been a Thursday post. Summer just brings out the best raw cuisine.
However, I know not everyone likes raw. I feel bad for my buddies in Vancouver. Whenever I visit, I drag them to yet another raw restaurant. My experiences seem to be better than theirs, despite being at the same restaurant. The first time, my friend was sick afterwards…. Me? I went back a second time and enjoyed my meal again! The next time I visited, we tried another raw restaurant. I liked my meal. My friends, not as much, even though they picked cooked options. My friend confided to me that she finds raw cooking pretty bland.
Honestly, I find raw cuisine to be the complete opposite. This is why I keep hoping to convince them otherwise. I love how inventive and flavourful raw cuisine can be. However, I know that is not always the case. I try not to order veggie burgers, pates, hummus or falafels because I am usually disappointed. Sometimes the flavours can be muddled. Instead, I gravitate to hearty salads, Mexican dishes like tacos, or Italian meals like vegetable lasagna. However, in restos, these can be quite heavy and filling meals from the use of nuts. At home, I can make it my way!
No stranger to zucchini used as pasta, I finally decided to make a raw lasagna when I found one nearly entirely made from veggies. No nuts. A bit of seeds. After preparing a couple of sauces, this was a simple dinner to put together. Instead of making a huge tray of lasagna (remember the Mexican zucchini lasagna?), I opted to make individual servings instead.
Layers of thinly sliced zucchini are alternated with a cauliflower-based creamy cheese sauce and a flavourful tomato marinara sauce. A basil pesto works well to tie this into an Italian masterpiece.
A common complaint is when raw lasagnas are served chilled, so feel free to throw it into a dehydrator for 30 minutes to warm it up. Delicious!
This is my submission to Presto Pasta Nights, hosted by Ruth, to Raw Food Thursdays, to Healthy Vegan Fridays, to this week’s Weekend Wellness, this month’s Bookmarked Recipes and to My Kitchen, My World for Italy.
After I ate the last serving of this salad, I was sad. Sad I had no more salad left. It was that good.
Rob cocked his head and asked, So is this a repeater recipe?
But we have no more corn! And no more spinach or lettuce! And I think my Appaloosa beans are finished, too.
That can easily be remedied, Janet.
Besides, I just bought 53 lbs of tomatoes (yes, I did it!)
I think I should focus on those!
So this one will just go down in the vault as a wickedly delicious salad. And contrary to my sorry excuses, this is a very forgiving salad. Use your favourite salad toppers. Just don’t skip on the tomatoes. And the dressing.
This salad all began with the creation of the raw eggplant bacon. I picked up a super cheap monster eggplant and earmarked it for the dehydrator. The salty and sweet marinade (tamari, maple syrup, vinegar, chili powder, smoked paprika and liquid smoke) was delicious and I couldn’t wait for them to dry out. Twelve hours felt like a life-time. I was blown away by the texture of the eggplant, airy yet crispy but sadly, with a fraction of the flavour from the salivating marinade. Since I used low-sodium tamari there wasn’t the uber saltiness associated with bacon but it was pretty nice, regardless. Does it taste like bacon? Not at all, but I don’t consider that a bad thing.
I also used some of the extra marinade to make zucchini chips. Since I sliced them cross-wise, they looked like chips and tasted like bacon chips, too. However, those went into my belly. The eggplant bacon went into this salad. (For the record, I prefer the eggplant version!)
Obviously, this salad pushes monumental levels when you use fresh, ripe ingredients. Fresh heirloom tomatoes, check. Local, fresh corn on the cob, check. Cute heirloom pinto beans, I’ve got that covered. Your greenery of choice (or whatever is in your fridge): baby spinach. I added oomph to the original dressing by mirroring the bacon marinade, throwing in smoked paprika and chili powder. Lime juice makes this a bright dressing. And while I was worried I wouldn’t have enough dressing with only the juice from 2 non-juicy limes, after I placed everything in jars for the week, the tomatoes macerated, adding tomato juicy goodness to the dressing, too. Now it was perfect.
For another variation on the corn + tomato + bean salad, try this one with a balsamic dressing, toasted in a skillet.
This is my submission to this month’s Bookmarked Recipes, to Healthy Vegan Fridays, to this week’s Raw Food Thursdays, to this week’s Weekend Wellness, to this week’s favourite summer recipes, and to Deb for this week’s Souper Sundays.
Rob and I did a 5-day hike to La Ciudad Perdida while in Colombia. You need a guide and we picked Magic Tours since they responded to our emails and assured me I would have vegan options on the trek. We started off with 4 other hikers, our guide, a cook and a porter (with 2 mules) for our 5-day 44-km hike.
We hiked through the Colombian jungle, with a well-delineated path, up and down many hills and through a river quite a few times! Gorgeous scenery with a great ruined city at the end. An unparalleled experience, to say the least.
I won’t lie. It was hard. We hiked in hot and humid weather, over 30C with at least 80% humidity. Shade from trees was a welcome treat after hiking in open sun. I also found the terrain difficult with many river crossings and steep hills. I wish I had had better ankle support on my hiking boots! By the fourth day, we reached The Lost City. There were 1200 steps to climb to reach the actual Ciudad Perdida with a further 800 steps within the ruined city, itself. Going up those stairs was not so bad; going down was worse! If you don’t like heights, this also won’t work well for you.
Before I left, I made a few energy snacks. This was one of them which was a great source of protein when all I had to eat was fried rice and avocado for dinner (only once).
I was drawn to this recipe immediately after Cara posted it. It reminded me of a souped up Raw Brownie with a heavenly base of walnuts, dates and cocoa. However, to make this a protein power star, there are hemp seeds and protein powder as well. I ended up increasing the mint extract and substituting agave for the brown rice syrup. Absolutely delicious straight from the mixer. I dehydrated them at 110F for 7-8 hours hoping to make them more portable. The sharp flavours diminished slightly but my snacks were now able to come with me to the jungle! Sadly, I didn’t wrap them individually so they kind of smooshed together towards the end of my trip. Still good, though.
I will admit that Rob and I overpacked for our hike, but I would still travel with my snacks again. I still need to share the winner of the energy snacks, so stay tuned. I had some bona fide Larabars as well, which also seemed to ooze some oily stuff under the heat of the jungle. If you are planning for a similar trip, definitely consult your tour operator to see what they recommend you bring. While Magic Tours had an extensive list of stuff to bring (sunscreen, hat, water bottle, clothes, etc), this is what I also found useful:
Foot talc powder- We didn’t bring any but if you are prone to sweaty feet or slipping into rivers, this is for you!
Sanitizer- We didn’t bring any, but considering the lack of soap and toilet paper, this would have been great to have to not get traveler’s diarrhea.
Compact camera- You do not want to bring a big D-SLR with you on this hike. We actually don’t have too many photos because we were more focused on hiking then taking photos.
After bite & antihistamines- We had deet (although only 30%), and were still bitten by bugs. Lots of bugs. This helped.
Ibuprofen- You may be sore. You may get a headache.
Travel pillow- On the hike, you sleep in hammocks and the occasional bunk bed. No pillows. I am VERY picky about my pillow. I often travel with my day-to-day feather pillow because I have a hard time sleeping without it. This pillow, albeit not exactly what I am used to, was a godsend, even outside the trek in other B&Bs.
Hiking poles- I love my collapsible hiking poles.
Non-cotton clothing- Want your clothes to dry? Make sure they are not cotton.
Water purification tablets- You want to make sure you are drinking potable water. These tabs add no taste to the water.
What else do you like to bring with you on long hikes?
Amongst my closer friends and family, I am the only vegan. Quite a few of my friends are vegetarian, but my closest vegan buddy is in Vancouver. That’s across one big country. One of my co-workers is a former vegan, choosing to eat fish as an omega supplement mostly. I have yet to know anyone who has tried raw cuisine without my influence. Most of my friends are adventurist eaters, so I can share my kitchen successes and failures. While I eat vegan mainly for health and environmental reasons, sometimes I wonder about connecting with other like-minded souls.
A few months ago, I travelled with Rob to meet some of his friends from Burning Man. While mostly everyone was vegetarian, it was exciting to meet someone else who also dabbled in raw cuisine. She encouraged me to try banana chips in the dehydrator and told me about one of her raw successes: King Oyster Calamari from Living Raw Food by Sarma Melngailis. Sarma’s restaurant, Pure Food and Wine in NYC, is my favourite raw resto to date, so I was eager to try the dish when I got home. King oyster mushrooms were on sale, too, to boot. I didn’t have the cookbook, but a quick google search led me to Emily’s site which had the recipe.
The recipe was simple: marinate king oyster mushrooms, bread them with spiced ground flaxseeds (works as both the breading and egg-substitute!) and then dehydrate. My new-found friend also gave me a few other tips.
While the recipe says to dehydrate for 2-3 hours, she suggested dehydrating up to 5 hours for them to become really crispy. She also warned me that the whole recipe made a ton of food, so I halved it. (I also quartered the cocktail sauce below, since I ended up thinning it and had an overabundance of sauce leftover). I tinkered with the recipe since I don’t have an Italian spice blend, and instead added whatever looked like an Italian spice from my spice drawer: basil, thyme, marjoram, oregano, sage, parsley. I threw in some dried onion and garlic granules as well as lemon pepper seasoning instead of the black pepper. Even though I used chili powder, too, I dipped my finger in and thought something was missing. I added black salt. Now we were set. (Note to self: next time I may try this with nutritional yeast and smoked paprika, since I liked that with my Asiago-crusted baked zucchini sticks). I had a bit of leftover crumbs, so you could probably increase the number of mushrooms with this mixture – or pack it in more than I did.
Now, if you don’t have a dehydrator, do not fear. You can still make vegan calamari! I made these both ways: raw in the dehydrator for 3 hours and a separate batch for 10 minutes in the oven. I don’t care too much about the raw philosophy of not cooking over 115F, but I love the inventive recipes… so to hurry things up, I stuck some in the oven, too. Both were
good great. They honestly tasted like calamari. No hidden mushrooms here (Rob thinks he could taste mushrooms but only because he knew they were in there). Between the two versions, though, I preferred the raw dehydrated ones. They were more crispy and the breading stayed on (some of it stuck to my silpat in my oven version). The oven-baked version had more of a slippery calamari feel to it, though. In any case (or in both cases), Rob said he liked them better than regular calamari since it has a cleaner taste. I also preferred this version instead of the typical deep-fried options you find at restos. Bright and fresh, healthy food, what’s not to like?
Speaking of connecting with other like-minded souls, I was wondering if I have any readers in the GTA that would like get connected? I was really sad I missed Sarah’s potluck in the park, especially since it looked like it was a lot of fun!