Ani's Raw Food Essentials (52 page)
Read Ani's Raw Food Essentials Online
Authors: Ani Phyo
MAKES 4 SERVINGS
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A gooey sandwich filled with banana and almond butter, drizzled with agave syrup, and left to marinate and soak up the sweetness. Enjoy with a fork.
8 slices of Zucchini Bread (page 23) or Sunflower Bread (page 24)
½ cup almond butter
1/3 cup agave syrup
2 bananas, sliced
½ cup almond butter
1/3 cup agave syrup
2 bananas, sliced
Place a slice of bread on each of four serving plates. Spread each portion with 2 tablespoons of almond butter and drizzle with some agave syrup. Top with half a sliced banana. Spread 2 tablespoons of almond butter onto one side of the remaining slices of bread, and complete each sandwich.
Drizzle 2 to 3 tablespoons of agave syrup over each sandwich. Set aside for 15 minutes or more to marinate. Eat with a fork.
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Will keep for 1 day in the fridge.
CINNAMON-APPLE OPEN-FACED SANDWICHMAKES 4 SERVINGS
Enjoy this sweet sandwich open-faced. Just combine your favorite butter with your favorite bread, stack with sliced apple, drizzle with agave syrup, and sprinkle with cinnamon.
4 slices of your favorite bread
1 recipe Miso Butter (page 98), Vanilla Butter (page 98), Lavender Butter
(page 98), or Chocolate Butter (page 100)
1 apple, cored and sliced
¼ cup agave syrup
1 teaspoon ground cinnamon
1 recipe Miso Butter (page 98), Vanilla Butter (page 98), Lavender Butter
(page 98), or Chocolate Butter (page 100)
1 apple, cored and sliced
¼ cup agave syrup
1 teaspoon ground cinnamon
Place a slice of bread on each of four serving dishes. Spread each slice with your choice of butter. Top with sliced apples, drizzle with agave syrup, and sprinkle cinnamon on top.
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Will keep for a day.
SUN BURGERSMy sun burgers are made with nuts, seeds, and vegetables . . . many of the same ingredients used when making a cooked veggie burger, minus the wheat, soy, and legumes. The texture of this sun burger when dehydrated is very familiar and similar to that of a falafel, as Andrew Zimmern described it in a recent episode of his
Bizarre Foods
show.
Bizarre Foods
show.
These recipes are versatile and can be enjoyed in different shapes, such as smaller slider-size burgers as hors d'oeuvres for parties. You can even enjoy undehydrated as a fresh pâté, as a filling in nori rolls and wraps, used as you would tuna salad on bread to make a sandwich, and even spooned on top of salads or used as a thick dip for vegetables.
IF YOU'RE NOT
as concerned about being on a strict 100 percent raw food diet, all my burgers can also be pan-fried or baked. These burgers are still organic, fresh, super healthy, and clear of all chemicals such as preservatives, pesticides, and artificial colors and flavors, and soy. If you don't like raw flatbreads, enjoy your sun burger on a wheat-free spelt or whole-grain bun with organic ketchup and mustard. Although it won't be fully raw, you'll still be doing your part to live healthy, green, and happy.
as concerned about being on a strict 100 percent raw food diet, all my burgers can also be pan-fried or baked. These burgers are still organic, fresh, super healthy, and clear of all chemicals such as preservatives, pesticides, and artificial colors and flavors, and soy. If you don't like raw flatbreads, enjoy your sun burger on a wheat-free spelt or whole-grain bun with organic ketchup and mustard. Although it won't be fully raw, you'll still be doing your part to live healthy, green, and happy.
MAKES 4 SERVINGS
When I first served these burgers, people were curious as to the type of fish I used. I repeatedly told them it wasn't real fish, but mock salmon. And when I explained the ingredients and that it was not cooked, they were amazed.
The Mock Tuna Salad is made with carrot pulp, to simulate the fibrous texture of tuna fish, and is mixed together in a creamy Mayonnaise with chopped celery and onion. Patties are formed with this salad, and dehydrated for 2 to 4 hours to firm up. If you're short on time, you can eat this as is, it will be more like a save-the-salmon pâté than burger, but just as delicious.
1 recipe Mock Tuna Salad (page 192)
Form the Mock Tuna Salad into four burger-size patties (not too thick, to help them dry). Place on one 14-inch-square Excalibur Dehydrator Tray, and dehydrate for 2 to 4 hours at 104°F, until your desired consistency.
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Serve on your favorite bread (see pages 23 to 24) with Mango Chutney (see page 197) and lettuce.
GENERAL TIP: Dehydrating in Your Oven
THIS ADVICE ISN'T
eco savvy, since conventional ovens are the Humvees of the kitchen. But, if you don't have a dehydrator yet, burgers can be placed in your oven at 140°F with the oven door propped open an inch or two with a chopstick or butter knife. This method of drying will take a very long time, but may be a good starting point to try sun burgers. And, if you decide you love them, like I do, then you'll probably want to invest in an Excalibur Dehydrator at some point.
eco savvy, since conventional ovens are the Humvees of the kitchen. But, if you don't have a dehydrator yet, burgers can be placed in your oven at 140°F with the oven door propped open an inch or two with a chopstick or butter knife. This method of drying will take a very long time, but may be a good starting point to try sun burgers. And, if you decide you love them, like I do, then you'll probably want to invest in an Excalibur Dehydrator at some point.
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