I recently came across a recipe for "Cheeze-Itz" crackers on RFC, and while I've never eaten one before, I love all the cheezey dips, so figured this would be a fabulous recipe. I was right, these crackers are excellent! Next time I will make them a bit thicker though, as mine are thinner than I'd like, and a bit fragile.
Cheeze-Itz (From Gone-raw)
1 cup brazil nuts
1 big tomato
1 cup red pepper, diced
1/4 cup ground flax
cumin, to taste
2 tsp sea salt, or to taste
Soak and dehydrate nuts/seeds. Process all ingredients and spread on teflex or parchment paper as thin as you like, after a few hours score with a pizza cutter and leave until dry on top then flip and leave until crispy.
I used soaked sunflower seeds and almonds - I never bothered to dehydrate.
I used brazil nuts, without soaking them
I added 1/4 cup soaked, sundried tomatoes
I used ground yellow flax (the recipe never specified which kind)
I added 1 small clove of garlic, minced
I added onion powder, to taste
Some of my favourite crackers are the Just Like Ritz Crackers
- very similar to a recipe in Pure Food and Wine, and the Zucchini Crackers in Carol Alt's, The Raw 50, which I've also made and enjoy. These are sooo easy to throw together and turn into crunchy crackers.
Just Like Ritz Zucchini Crackers
2 1/2 cups walnuts
2 1/2 cups cubed zucchini, peeled
1/2 cup ground golden flax
1/4 cup hemp seed (sometimes I use part sesame and part hemp)
2 tsp sea salt
In a food processor, grind walnuts into small bits. Transfer to bowl.
Grind zucchini down to small bits - do NOT process into a puree, keep texture. Add to walnuts.
Stir in the remaining ingredients, adding a bit of water, if needed for spreading.
Evenly spread on a teflex, score and dehydrate until crisp, flipping after a few hours.
I finally got around to making Ani Phyo's Black Sesame Sunflower Bread
- although mine was made with white sesame seeds, since I couldn't get the black ones. I still remember the first time I had this - Carmi gave me a "to go" lunch of the bread, tuna salad and lots of veggies, while I was travelling home from her house last Fall. Perfect travelling food - it all held up really well. I left mine in the "D" longer to achieve thick, hard crackers, rather than a soft bread. Yummm!
The second bread I tackled was a slight variation of Rawvolution's Onion Bread
that I usually make. I noticed on RFC that someone had created an "Even Better Onion Bread
". I liked the idea of adding the carrot and zucchini to flesh it out a bit, since I personally find the recipe too oniony and always cut down on the amount anyway. (I can't stand raw onions, even if they're dehydrated). Using Rawvolution's recipe as a base, I cut down to 1 large onion (regular, didn't even bother with a sweet onion), and added 2 medium carrots, (processed down to really small pieces), in addition to some water and extra sunflower seeds. I didn't have zucchini to add, like the new recipe calls for, but I will definately try that next time.
The third bread recipe I made was Russell James' famous Sundried Tomato Herb Bread.
I've enjoyed this recipe ever since he brought it into creation....hmmm, musta been almost 2 years ago. Anyway, it's always tried and true in my books. The only alteration I always make is less herbs than called for. I made it once with the full amount and it was just too herby for me, since I prefer a more neutral tasting bread that I can use as a base to create fun tasting sandwiches.
In addition to that I made Almond Toasts
from Cafe Gratitude - Crumbled up, these make the absolute best croutons (raw or cooked) I've ever had! No pics yet, as they are waiting in the freezer, until I decide to make bruschetta or something. But more on that to come...
Whew, after a long day in the kitchen, Nori Rolls were on the dinner menu. I've been using the tuna salad
a lot lately whenever I make rolls, and its wonderfully amazing, but I was in the mood for something a bit different this time. Welcome, falafel pate
! This was really yummers. In a food processor, I blended: soaked sunflower seeds, soaked pumpkin seeds, and soaked almonds, along with tahini, olive oil, sea salt, cumin, coriander, cilantro, garlic, and lemon juice
. Rolled up with julienned carrots, peppers, cucumber, & avocado - ready to eat! A little nama shoyu on the side for dipping is always optional, but I find I don't often need it, since the pates have lots of flavour.
After a morning of shopping on Saturday, I prepared for the arrival of my childhood friend, Marcy who came for a visit from out of town. We alternate from my town to hers for visits, and this time I invited her up to attend a wedding social along with Darwin and some other friends. I have to admit that I love margaritas so we enjoyed a drink before heading out.
I went out with crimped hair that night - such an 80's thing, I know, but I've had fun frizzing my hair over the years. Would you believe, I've had the same crimper since I was 5 years old?! Still going strong!
We had heaps of fun that night!!!!
On Sunday it was "dip mode", to have spreads for all the wonderful breads and crackers. It was time to get back into the kitchen again, to whip up more tasty delights. I made another batch of the deviled eggless dip using half macadamia nuts and half soaked almonds. The colour isn't bright yellow but the flavour is still the delicious. Then I made the best raw hummus
I've had so far. It's the one that Carmella makes, from living-foods.com, and now that I've tried it, I'm not sure I need to search out any other hummus recipes - oh, besides trying Cafe Gratitude's recipe, which is on my "to do" list. Another batch of tomato salsa was on the list too, with lots of cilantro!
2 cups peeled zucchini, chopped
4 Tbs. olive oil
1 and 1/2 lemon, juice of
3/4 cup ground sesame seeds
3/4 tsp. sea salt
2 garlic cloves
1 tsp. paprika
1 t ground cumin
Cayenne to taste
Blend all ingredients until smooth.
Heathy's notes: I omitted the paprika, cumin, and cayenne, since I prefer a more plain tasting hummus. I also just use 1 clove garlic and that was plenty for me.
I've enjoyed the spinach dip so much, that I made it for the third time. The dip is sooo great on thick slices of tomato... Mmmm....with cucumber too, oh, and on raw crackers...and by the spoonful!!! Well, you catch my drift, it's a winner all the way around.
What a fabulous weekend - fun memories and lots of food to enjoy in the coming weeks.