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Authors: Ani Phyo

Ani's Raw Food Essentials (21 page)

BOOK: Ani's Raw Food Essentials
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EGGPLANT BACON
MAKES 4 SERVINGS
 
Eggplant turns crispy hard when dehydrated, with a texture similar to that of cooked bacon. Here, it is sliced into bacon shapes and softened with salt, then marinated in olive oil and salty Nama Shoyu, for a healthier alternative to cooked bacon.
1 medium-size eggplant (about 2 cups, sliced)
1 tablespoon sea salt
2 tablespoons Nama Shoyu or Bragg Liquid Aminos
2 tablespoons olive oil
1 tablespoon agave syrup
A few drops of liquid smoke flavoring (optional)
Slice your eggplant into thin rounds, using a mandoline slicer. Then, use a knife to slice the rounds into 1½ by 4-inch slices similar in shape and size to cooked bacon.
 
Place the eggplant strips in a mixing bowl and toss with the salt to coat. Set aside for 10 to 20 minutes to soften and until the eggplant releases water. Gently squeeze any excess moisture from the eggplant, and discard the liquid.
 
Place the eggplant in a mixing bowl. Add the Nama Shoyu, olive oil, agave, and smoke flavoring (if using), and toss to mix well.
 
Spread the marinated eggplant evenly on Excalibur Dehydrator mesh trays, and dry at 104°F for 1 to 2 hours, until dry and crisp or to your desired texture.
 
OPTIONS:
Use spices and flavors to create variations. For example, try ½ teaspoon of chipotle powder, ½ teaspoon of ground cumin, or another 1 to 2 tablespoons of agave syrup.
SCRAMBLES
These scrambles are made by mixing together different vegetables with combinations of nuts and seeds to create a chunky mixture similar to a cooked vegetable scramble.
CORN TORTILLA AND MUSHROOM SCRAMBLE WITH HEIRLOOM TOMATO SALSA
MAKES 4 SERVINGS
 
My version of
chilaquiles
—a dish from Baja, Mexico, which is made by sautéing strips of tortillas with salsa. This recipe adds marinated mushrooms to the mixture.
The mushrooms are marinated, then tossed with sliced Soft Corn Tortillas and Heirloom Tomato Salsa.
2 cups sliced mushrooms, any type
2 tablespoons Nama Shoyu or Bragg Liquid Aminos
3 tablespoons extra-virgin olive oil
1 recipe Soft Corn Tortilla (page 173)
1 recipe Heirloom Tomato Salsa (page 81)
Begin by marinating your mushrooms: toss with Nama Shoyu and oil. Set aside to marinate for 5 to 10 minutes, or longer.
 
Slice two or three tortillas into 1-inch strips, and then cut in half lengthwise. Place in a mixing bowl. Add the salsa and mushrooms and toss lightly. Serve immediately.
 
SERVING SUGGESTION:
Top with Chipotle Cheeze (page 104) and/or slices of avocado.
Marinating Mushrooms
IN RAW
food, mushrooms are softened and marinated to create a cooked consistency by tossing in a salty substance, such as Nama Shoyu, Bragg, or sea salt, and some olive oil.
 
The salt helps the mushrooms release water, so they wilt and soften, while the oil adds a slippery consistency for a real “cooked” mouth feel.
 
I prefer the savory flavor of salt or Bragg to marinate and to speed up marinating time.
But when I want to avoid a salty flavor, I marinate my mushrooms in olive oil and a splash of lemon or lime juice, or even apple cider vinegar. The acids from citrus and vinegar also help to soften and release water. Use the same amounts of lemon or lime juice or apple cider vinegar to Nama Shoyu or Bragg.
When marinating, try adding herbs and spices, such as fresh garlic, basil, rosemary, or onion.
 
If you want to use your dehydrator, you can toss your mushrooms in just the olive oil, and then dry them on trays in a dehydrator at 104°F for 2 to 3 hours, to soften. This will help wilt your mushrooms, to create that cooked consistency.
HEIRLOOM TOMATO SALSA
MAKES 1 CUP
 
Salsas are traditionally raw. This simplified version uses gorgeous heirloom tomatoes with fresh cilantro, garlic, and the heat of jalapeño.
1 cup seeded and diced heirloom tomato
¼ cup chopped fresh cilantro
½ teaspoon minced garlic
½ to 1 teaspoon chopped jalapeño
¼ teaspoon sea salt
Place all the ingredients in a mixing bowl and mix well.
 
Will keep for 2 days in the fridge.
 
OPTION:
For a sweeter, crispier salsa, add ½ cup of fresh corn kernels.
LOVE-THE-CHICKS PÂTÉ
MAKES 4 SERVINGS
 
This is the basic scramble recipe from
Ani's Raw Food Kitchen
. I'm using it here again as the base for two new, easy-to-make scrambles I'm sure you'll love.
2 cups almonds
1 cup sunflower seeds
½ teaspoon sea salt
2 teaspoons ground turmeric, for color (optional)
1 cup water, or as needed
Place the almonds, sunflower seeds, sea salt, and turmeric (if using) in a food processor. Process into a powder. Add the water and process until well mixed. The texture should be chunky, rather than creamy smooth.
BOOK: Ani's Raw Food Essentials
2.77Mb size Format: txt, pdf, ePub
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