The Complete Book of Raw Food (40 page)

Transfer the sauerkraut to clean jars with tight lids and press it down so no air is trapped. Use it immediately, or store it in the fridge for a few months and use it as needed.

Variation:
Add layers of cucumber, carrots, zucchini, pepper slices, or onion rings to the cabbage before fermentation. You will receive wonderful pickled vegetables as a result, which make lovely crisp additions to salads.

Contributor’s note:
In just 3 to 7 days you will be rewarded with delicious, vinegary sauerkraut. There’s lots of good bacteria in this, so if you have stomach problems, you should give it a try. It’s very good blended with soaked sunflower seeds for a lovely pâté, or in a salad. Sauerkraut takes 3 to 5 days to ferment, but after that it will keep in a jar in your fridge for a couple of months.

Savory Neat Balls

BY
M
ARY
R
YDMAN

A
DVANCED PREP
:
6 hours to soak nuts

I
MMEDIATE PREP
:
20 min, 1–2 hours dehydrating time

S
PECIAL
E
QUIPMENT
Food processor, dehydrator
S
ERVES
5–6

1 stalk chopped celery

¼ cup sliced leeks

¼ cup chopped carrots

1 cup almonds, soaked and well drained

¾ cup walnuts, soaked and well drained

1 teaspoon Krystal Salt brine or ¼ teaspoon granules

2 teaspoons nama shoyu, or to taste

pinch sage

pinch thyme

Put vegetables in food processor first then add the remaining ingredients.

Process, adding a bit of water to help it turn over, if necessary. Be careful to add only a bit of water—you will need to keep scraping down the sides for it to all incorporate. If there is too much liquid you will not be able to form balls. Form into 1 ½ inch balls and dehydrate at 145 degrees for 1 hour. If they are not dry enough, continue dehydrating at 110 degrees until they have a slight crust on the outside but are soft on the inside.

Serve warm, fresh from the dehydrator on pre-warmed plate with Tomato Sauce.

Contributor’s note:
Serve these and you will feel like a raw gourmet!

Scrumptious Samosas

B
Y
M
ICHAL
A
DI

A
DVANCED PREP
:
3 hours for dehydrating
I
MMEDIATE PREP
:
45 min

S
ERVES
10
S
PECIAL
E
QUIPMENT
Juicer, dehydrator

6 cups cashews

4 cups macadamias

3 heads cauliflower

meat from 2 young Thai coconuts

1 large jicama

3 carrots

4-inch piece turmeric root (optional)

3 teaspoons Celtic sea salt

6 cloves garlic, minced

1 teaspoon turmeric (2 teaspoons if you did not add the fresh turmeric root)

1 teaspoon ground cumin

3 teaspoons curry powder

2 cups fresh sweet peas

2 red pepper, diced

Homogenize the cashews, macadamias, cauliflower, coconut meat, jicama, carrots and turmeric root (if using) in a heavy-duty juicer. (Champion, Green Life, and the Omega 8001 all have the homogenizer attachment.)

Add the sea salt, garlic, turmeric, ground cumin, curry powder, peas, and red peppers. Mix everything together very well with your hands.

Form the dough into triangles about 3 inches thick to create delightful hors d’oeuvres.

Dehydrate at 110°F for 3 hours or until the samosas are light brown. Serve with
Spicy Cilantro Chutney
and
Sweet Mango Chutney
.

Contributor’s note:
This is an amazing raw version of the deep-fried Indian Classic. Make a lot—you’ll want more!

Spring Rolls

B
Y
R
OBERT
Y
AROSH AND
L
ISA
S
OTO

A
DVANCED PREP
:
4 days for sprouts
I
MMEDIATE PREP
:
25 min

S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
Grater

½ cup shredded red cabbage

½ cup shredded yellow cabbage

5 carrots, shredded

½ red pepper, cut into thin strips

½ cup fresh mint, chopped

1 cup Mung bean sprouts

1 pack spring roll sheets

Mix all ingredients together in a large bowl.

Spoon a small amount of the mixture onto one end of each spring roll sheet and roll into a cone shape.

Note:
For totally raw spring rolls, use nori sheets instead.

Spring Roll Wraps

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
6 to 9 hours for dehydrating
I
MMEDIATE PREP
:
30 min

Y
IELDS
28
S
PECIAL
E
QUIPMENT
Blender, dehydrator