Ani's Raw Food Essentials (23 page)

MAKES 4 SERVINGS

 

This scramble is made with young Thai baby coconut meat processed with almonds. Turmeric gives this scramble its yellow color, and it's peppered with red sun-dried tomatoes and Coconut Bacon bits.

1 cup almonds
1½ cups coconut meat
½ teaspoon salt
2 teaspoons turmeric, for color (optional)
½ cup water, or as needed
½ cup chopped sun-dried tomatoes
½ cup chopped Coconut Bacon (page 76) or Eggplant Bacon (page 78)

First, place the almonds, coconut meat, salt, and turmeric (if using) in a food processor.

 

Process to mix well, adding only as much water as needed for everything to mix together.

 

Next, add the sun-dried tomatoes and Coconut Bacon. Pulse lightly to mix.

 

SERVING SUGGESTION:
Serve drizzled with Cashew Gravy (see page 94).

Yes, even quiche has a place in my book! These quiches are made by dehydrating your crust first, then filling with vegetables and cheeze, and dehydrating for a couple of hours before serving warm.

MAKES 4 SERVINGS, FILLED

 

My quiche crust is made using the same batter from my Zucchini Bread recipe, pressed into a pie dish. It's then dehydrated 12 to 14 hours to firm up.

1 recipe Zucchini Bread batter (page 23

Scoop your batter into a standard pie dish about 9 inches in diameter. Spread evenly along bottom and sides with your fingers or a wet spoon.

 

Place the pie dish in your Excalibur dehydrator and dry at 104°F for 12 to 14 hours. It will fit in the Excalibur if you leave out one of the trays to make more head room. Alternatively, directly on the dehydrator's liner, you can shape flat disks with raised edges, similar to the shape of pizza crust or tart. You want the edges to be dry, but it's okay if the center isn't 100 percent dry before using. Use this crust as a base for the following fillings.

MAKES 4 SERVINGS

 

Onions are marinated and added to a sunflower cheeze with spinach, to make a creamy puree. The mixture is scooped into your Quiche Crust and then dehydrated for a couple of hours to warm before serving.

1 recipe Quiche Crust (page 86), dehydrated as directed
1 cup sliced yellow onion
1 teaspoon Nama Shoyu or Bragg Liquid Aminos
2 teaspoons garlic (about 2 cloves)
1 teaspoon sea salt
2 cups sunflower seeds
¼ cup lemon juice (from about 2 lemons)
½ to ¾ cup filtered water, as needed
3 cups spinach, washed well and tightly packed

First, place the onion in a bowl with the Nama Shoyu, and marinate for at least 20 minutes to soften.

 

Place the garlic and salt in a food processor, and process the garlic into small pieces. Add the sunflower seeds; process into small pieces. Add lemon juice and water, as needed, to produce a thick consistency similar to that of cottage cheese.

 

Add the onions with its marinade and the spinach; pulse lightly to mix filling. Scoop into the Quiche Crust.

 

Dehydrate for 2 to 4 hours at 104°F and serve warm.