Here are several ways you can use them.
Raw Tomato Soup
Since one of my favorite soups is tomato, I went looking for a raw tomato soup recipe and found the following. The soup I made was more like the first "Pesto" soup, but without the pine nuts. I liked it but felt that next time I would add more seasonings; it was not zesty enough, and I liked it better warmed. I'm not sure what the pine nuts would have done to it except make it thicker or creamier. (Pine nuts are so expensive, but it only calls for a small amount.)
Rhonda's Raw Tomato Pesto Soup
Raw Tomato Soup
Garlic Zucchini Noodles
As a garnish for soups or salads, I made these tasty dehydrated garlic zucchini noodles using my new spiralizer tool. Here's the thing I found out about dehydrating zucchini chips or noodles (and it probably applies to other veggies): Don't use oil in the recipe or they will not get crispy. I dehydrated my zucchini chips (cut very thin) for three days having used an olive oil marinade first. They were still not crisp, so I decided to put them in the oven for a few minutes (at 350) and when I checked on them they had burned. After all that time . . . and I had to throw them out.
This recipe is an adaptation from one in Kristen Suzanne's Easy RAW Vegan Dehydrating book.
Spiralize 3 zucchini. Blend (or shake in a jar) 2 large cloves of garlic minced, and 2 Tbsp of tamari (soy sauce) with 2 Tbsp of water and add 1 tsp of salt. Toss the noodles with the marinating mixture until well coated. Shake off excess liquid and arrange on teflex dehydrator trays. Dehydrate at 140 degrees for 1 hour and lower the temp to 105 degrees and continue to dry till crisp, turning off of teflex trays midway and onto regular screen tray. If I remember correctly, they took about 8-12 hours.
I wasn't sure I was going to go for this, but we made Gazpacho Stew in Lynne's raw foods class and it was delicious. Mix all the ingredients in a large bowl, chill, and eat.
1 cucumber, peeled and chopped
1 zucchini, peeled and chopped
1 large bell pepper, chopped
1/2 cup red onion, diced
1/2 cup cilantro, chopped (optional)
7 ripe tomatoes (5 chopped, 2 blended)
2 Tbsp raw apple cider vinegar
4 Tbsp olive oil
2 cloves garlic, minced
1 Jalapeno, minced
1 cup fresh corn
2 tsp ground cumin
2 tsp lime juice
1 tsp sea salt (or to taste)
1 avocado, cubed (optional)
Raw Sweet Potato Pie
Today, I had 3 sweet potatoes growing in my kitchen and needing attention. I remembered making a Sweet Potato Souffle at Thanksgiving that was darn good and so I thought I'd try a Sweet Potato Pie. This recipe calles for cinnamon and nutmeg, but I replaced those with pumpkin pie spice.
My crust consisted of 1 cup mixed nuts soaked and drained (almonds and walnuts) with 1 cup large dates soaked and drained. I mixed these well in a food processor and patted the mixture into my pie plate sprinkled with coconut.
My filling consisted of 3 sweet potatoes (peeled and chunked) and 6 large dates put through my juicer with the blank (not the screen) attachment. To this mixture, I mixed in a bowl the following with it: 1/3 cup honey, 1/4 cup unsweetened coconut, 1 tsp lime juice (or lemon), and 2 tsp of pumpkin pie spice. If I wanted it more like the souffle I made at Thanksgiving I could have blended it in the blender, but mixed in this way, it was more chunky (though little pieces) and not as fluffy. Pour into pie crust and top with chopped walnuts. Yum!
"Unless you puke, faint or die, keep going!" —Jillian Michaels