"These delicious little sandwiches make great hors doeuvres. Prepare Cashew Kreme Cheeze and Artisan Herb Bread and then slather each slice of bread with a generous layer of Kreme Cheeze, then add a slice of tomato, some mesclun greens, and thinly sliced red onions, if you like."
-Rod Rontondi, author of Raw Food for Real People: Living Vegan Food Made Simple by the Chef and Founder of Leaf Organics.
Makes about 20 pieces
3/4 cup coarsely chopped yellow squash
1 medium carrot, shredded (about 2 cup)
1/2 cups sprouted buckwheat
3/4 cup sprouted sunflower seeds
3/4 cup sprouted lentils
1/2 cup soaked almonds (soaked 8 to 10 hours, drained, and rinsed)
1/4 cup coarsely chopped yellow onion
1 1/2 teaspoons sea salt
1 cup water, plus additional (up to 1 cup) as needed
1/2 cup ground golden flaxseeds
1. Put the squash, carrot, buckwheat, sunflower seeds, lentils, almonds, onion, salt, and 1 cup water in a food processor and blend until smooth; add a little more water as needed to keep it all moving in the processor. If it stops blending, then add a bit more water, stir, and try again. Repeat until it blends continuously.
2. Put the ground flaxseeds in a large bowl. Add the blended ingredients to the ground seeds and stir until evenly blended.
3. Remove the dough to a ParraFlex sheet on a dehydrator tray and spread evenly to a thickness of about 4 inch.
4. Dehydrate for 3 to 5 hours, until the top of the bread is dry, then flip by placing another tray (without a ParraFlex sheet) on top and inverting the bread onto the new tray. Remove the ParraFlex sheet, return the bread to the dehydrator, and continue to dehydrate for another 10 to 12 hours, until the bread is dry but still flexible. Cut into 4-inch-square slices.
"I invented this spread one night after people had been asking me to make some for years. I dont know what took me so long, but it was worth the wait. This stuff is 'bomb!' You can serve it with virtually anything edible crackers, crudités, whatever and it will taste great."
Makes 3 cups
1 medium lemon, peeled and quartered
1 tablespoon coconut oil
1 tablespoon agave nectar
Dash of cayenne pepper
1 tablespoon chopped fresh dill
1 medium clove garlic
2 teaspoons chopped yellow onion
1 teaspoon sea salt
1/2 cup water, plus additional (up to 2 cup) as needed
2 cups soaked cashews (soaked 2 hours, drained, and rinsed; you may want to soak a few more to have on hand to improve consistency of dip)
1. Put the lemon in a blender, then add the coconut oil, agave nectar, cayenne, dill, garlic, onion, salt, and 2 cup water. Blend well. Slowly add the cashews while blending, occasionally stopping to move the mixture with a spatula. If the mix gets too thick to blend more cashews into, add more water a teaspoon at a time and continue to add cashews. If the final mix is too thin (that is, more like a dressing than a dip), blend in more cashews until it has a thick dip consistency. Keep in mind, however, that once the mix cools in the fridge it will get significantly thicker.
2. Remove to a small bowl, cover, and chill for one hour.
Raw Food For Real People © 2009 by Rod Rotondi. Printed with permission of New World Library, Novato, CA.
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