Ani's Raw Food Essentials (29 page)

MAKES ABOUT ¾ CUP

 

Nutritional yeast has a cheeselike flavor all on its own, with 8 grams of protein and 320 milligrams of potassium, and only 1 gram of fat per two-tablespoon serving. Here, it's combined with cashews and a pinch of salt, for a rich, tangy mixture. Use as you would any cheese: sprinkle on soups, salads, or in wraps, and to garnish.

½ cup cashews, ground into a powder
¼ cup nutritional yeast
¼ teaspoon sea salt

Mix together all the ingredients in a food processor.

 

Will keep for at least a week in the fridge.

MAKES ABOUT 1 TO 1
½
CUPS

 

The young Thai coconut meat left over after making Coconut Kefir (page 54) makes a great probiotic cheeze similar to cottage cheese. Friendly bacteria, probiotics eat up the sugar in the coconut meat during the fermentation process and create a deliciously light, pungent cheeze that's creamy, white, and delicious as a sauce, cheeze, and dip.

2 cups coconut meat (from 2 to 3 young coconuts)
¼ cup coconut kefir
Coconut water (optional)

Clean your coconut meat by running your fingers over its surface to ensure all hard
bits are removed. Place in a blender with the coconut kefir and blend until smooth. If you need more liquid, add a small amount of coconut water to the blender, as needed, to produce a chunky consistency similar to that of cottage cheese.

 

Transfer the mixture to a close-fitting bowl or jar with an airtight lid. Set out at room temperature for 24 hours. Then, store in the refrigerator.

Chips are great for scooping up delicious dips, sauces, guacamole, and salsa. Made by blending vegetables with flax and then dehydrating, Salted Flax Chips are used to make delicious Nachos. Kale is marinated with oil and spices to make Chipotle Kale Chips or tossed with a red bell pepper sauce and dehydrated to make cheeselike Cheddar-Kale Chips that can be enjoyed on their own as a snack, or rolled up inside nori or a wrap, or serve with a sandwich or burger for added crispness.

MAKES 32 CHIPS

 

These chips are light and crisp, just like tortilla chips, and are fun to use for finger food such as nachos, and for dipping guacamole and fresh salsa.

1 cup chopped celery
1¾ cups flax meal
2 tablespoons dried oregano
1½ cups filtered water
1 teaspoon coarse sea salt

Place the celery, flax, oregano, and water in a high-speed blender. Blend until smooth.

 

Spread evenly onto one lined 14-inch-square Excalibur Dehydrator tray. Sprinkle with the sea salt.

 

Dehydrate for 5 to 6 hours at 104°F. Flip and score into four horizontal and vertical rows. Then score each square diagonally in half into two triangle chips. Dehydrate for another 6 to 8 hours, until dried and crisp.

Just like traditional baked nachos, my raw version is topped with salsa, cheeze, avocado, and delicious vegan “meat.”

As a fresh, crunchy alternative to dehydrated flax chips, slice jicama or sun chokes and use as your “chips” topped with cheeze, salsa, and taco meat.

1 recipe Salted Flax Chips (page 108)
1 recipe Taco Nut Meat (page 146)
1 recipe Chipotle Cheeze (page 104)
1 recipe Heirloom Tomato Salsa (page 81)
1 ripe avocado, pitted and diced

Assemble your nachos by placing the Salted Flax Chips on a serving platter. Top with the taco meat, cheeze, salsa, and avocado. Enjoy immediately.