Main Meals to feel satisfied...

Mushrooms filled with raw vegan Pesto and Sprouts
Basil- Cilantro Pesto:
4 handfuls of basil
1 handful of cilantro
1/2 cup to 1 cup of pine nuts (up to you)
Olive Oil (add it a little bit at a time to create desired consistency)
a pinch of sea salt
1 (or 2) garlic
1 TBSP nutritional yeast

Mix all ingredients in the food processor. Add more nutritional yeast for a 'cheesier' taste.
Handfull or two of mushrooms 

Sprouts - any kind, or a few of them.. makes them look prettier!
Assembly: take out the stem of the mushrooms, fill the space with pesto, decorate with a few sprouts on top! Voila! so easy....


Raw dehydrated Onion Bread (recipe follows)

Sliced tomatoes with Basil and Nutritional Yeast drizzled in Cold pressed Olive Oil. Nutritional Yeast is available at health food stores- this is NOT active yeast.
Eggplant strips (recipe follows... kind of life bacon, but nothing like it really... mmmh)
Sea salt to taste

Kimchi on the side
Caper berries 

Assemble like you would a sandwich. Place lettuce, Tomato mix (along basil, nutritional yeast and oil), and eggplant strips in between two slices of Onion Bread. Place some tasty Kimchi and Caper berries on the side... mmmhh mhhh mhhh... warning: you will eat more than one!

3/4 cup tomato, chopped
1/2 cup raisins
1 TBS miso paste (unpasteurized preferred)
1 red onion, chopped (about 2 cups)
1 large garlic clove, chopped
3/4 cup flaxseed powder
1/2 cup hemp seeds
2 TBS chia seeds

In a food processor or Vitamix, blend the tomato, raisins, and miso paste together until smooth. Add the onion, garlic, and flaxseed powder and blend again until it is as smooth as possible. Fold in the hemp seeds and chia seeds by hand.

  • Spread mixture onto several teflex sheets, and dehydrate at 105F until dried out into a flatbread (about 24 hrs, but I find it really depends on what else is in the Dehydrator). 
  • Flip over after 8- 10 hours to allow even dehydration. 
  • Preheat over to 250F and line a baking sheet with parchment paper.
  • Pour mixture onto the lined baking sheet. Use a spatula to spread into a thin layer, forming about a 10 x 14 inch rectangle (spread as evenly as possible to ensure even cooking).
  • Bake for 1 hr., then remove from the oven and place another sheet of parchment paper on top of the spread. Holding the two layers together, flip the whole spread over so that the new parchment is on the bottom. Carefully peel away the top layer of parchment from the spread and discard.
  • Return to the oven for 15-20 min, or until the edges begin to brown slightly. Turn off the oven, and leave the tray inside until the oven has cooled, about 30 min. Break into larger peices for flatbread, into smaller pices for crackers, or crumble into croutons.

3 large eggplants
1/2 cup tamari sauce  (wheat free)
2 TBS raw honey (or agave -but I don't recommend it!, or maple syrup)
1 teaspoon of cayenne pepper (here is da Kick! so know your limits!)

Whisk together the marinade.
Peel and discard skin of the eggplants. Continue to peel the eggplant into 1-inch wide long strips. Rotate the eggplant until the core is reached. Discard the core. Marinate strips in the mixture for 1 hour.

Once marinated arrange the strips on mesh dehydrator racks and dehydrate for at least 12 hrs, until crisp. Once dehydrated keep in a plastic container and cover.

note: I made these a while back. They keep for a long time and they are handy to have for the BLT moments!

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