RAW CARAMELIZED ONION BREAD WITH A GREEN OLIVE TAPENADE

Caramelized Onions

• 5 large onions – sliced thinly
• juice of 1 lemon
• 3/4 cup dates – pitted
• 3 tablespoons nama shoyu
• 2 tablespoons olive oil
• 1/4 cup brown rice vinegar
• 1/4 cup water or more for thinning

Directions

• Cover the onions with warm water mixed with the lemon juice for 30 minutes. Rinse well and drain. Combine the rest of ingredients in a blender and add to the onions. Let sit for about 30 minutes. Drain the excess liquid. Dehydrate at 115F for 15 hours or until crisp.
• In a food processor, add 1/2 cup of soaked and dehydrated pecans or walnuts, and pulse together with the caramelized onions into medium sized pieces – this step is optional. Set aside.

Onion Bread

• 1 cup raw, sproutable, gluten-free oats – soaked and dehydrated
• 1 cup raw sunflower seeds – soaked and dehydrated
• 1 cup psyllium husks
• 1/2 cup flax seeds
• 1/2 cup hemp seeds
• 1 teaspoon sea salt
• 2 cups purified water
• 1/4 cup olive oil
• 1/4 cup Irish moss gel
• 1 tablespoon raw honey
• juice of 1 lemon

Directions

• Combine all the dry ingredients in a high-speed blender, grinding into flour. You may need to do it in two batches. Alternatively, use a coffee grinder to grind the grains and seeds. Pour the flour into a food processor.
• Combine the rest of the ingredients in a high-speed blender until smooth. Add the liquid to the flour mixture in a food processor and mix together. Transfer the mixture into a medium bowl, add the caramelized onions and combine well.
• Shape the bread into a desired form, using your hands (wetted) or a spoon. Drizzle with honey and sprinkle with sunflower/sesame/poppy seeds and sprouted quinoa.
• Dehydrate at 115F for about 8 hours, then slice into pieces and dehydrate further until dry enough, or to you liking.

Green Olive Tapenade

• 1 1/2 cups green olives such as Castelvetrano or Green Cerignola – pitted
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup olive oil
• 1 handful fresh dill or parsley
• freshly ground black pepper

Chop the olives and herbs into small pieces and mix in the rest of the ingredients. Or combine everything but the herbs in a food processor, adding the herbs at the end to combine.

Pear Ginger Cakes

Multigrain Crust

• 1 cup each sprouted quinoa, buckwheat, and oat flours
• 2/3 cup maple syrup powder
• 1/2 teaspoon ground nutmeg
• 1/2 cup cocoa butter – gently melted on a double boiler
• 1/2 cup date paste
• 2-3 tablespoons vanilla extract
• 1 tablespoon grated fresh ginger root
• less than 1/4 cup purified water

Directions

• In a large bowl, sift together the flours, maple syrup powder, and nutmeg. Add the cocoa butter and mix thoroughly. In a separate bowl, mix together the rest of the ingredients. Add the liquid to the flour mixture and combine well.
• Place the dough on a Teflex sheet, cover with parchment paper, and using a rolling pin, roll evenly to about 1/4″ thickness. Cut out round-shaped cakes about 4 1/2″ in diameter, reform the remaining dough and cut out again until all is used. Dehydrate for 2-3 hours at 115F. Flip and continue to dehydrate on the mesh screen only for another 6 to 8 hours.

Sweet Pear Topping

• 3-4 Red Bartlet or any other type of pears – thinly sliced
• raw agave syrup or other preferred sweetener – enough to cover the pear slices
• seeds of 1 vanilla been
• 1 tablespoon grated fresh ginger root
• juice of 1/2 lemon, OR to taste

Directions

• Combine your sweetener with the seeds of vanilla been, ginger and lemon juice. Pour over pear slices and let soak for an hour.

Assembly

• Spread any raw preserve or fruit puree on the cakes. We used our prune-apricot puree. Arrange the pear slices in a spiral on top. Dehydrate for 8 hours or overnight. The cakes hold very well when refrigerated in an air tight container.

Macadamia Whipped Cream

• 1 cup macadamia nuts – soaked for 8-10 hours and dehydrated at 115F for 12 hours
• 1/2 cup water of fresh young Thai coconut
• 5 pitted dates – soaked for 2 hours and drained
• 1 tablespoon coconut butter

Blend all the ingredients in a high speed blender until smooth. Chill in the refrigerator for at least an hour before serving.

RAW CARAMELIZED VEGETABLES IN CRISPY COCONUT CUPS

Caramelized Vegetables

• 1 medium eggplant – peeled and cubed
• about 5 fresh shiitake, or 1 portabello mushrooms – stemmed and sliced
• 1 medium zucchini – sliced in half-moons
• 1 medium tomato – cut in medium chunks
• 1/4 red onion – finely chopped
• 3 garlic gloves – crushed

Marinade

• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons olive oil
• 2 tablespoon agave syrup or other preferred sweetener
• 1 teaspoon sea salt

Directions

• Mix together all the marinade ingredients. Place the vegetables in a glass container with a lid and pour the marinade over them, mix well. Leave overnight at room temperature, then drain, reserving some liquid. Spread the vegetables on Teflex-lined dehydrator trays, dehydrate at 115F for 1-2 hours. Rotate trays once half-time through. At the end, no liquid should be left, but the vegetables shouldn’t be dry. Discard the crushed garlic cloves and serve right away. Or refrigerate in an air-tight glass container until ready to use.

Crispy Coconut Cups

• (makes about 6-7 cups)
• 3 cups meat of fresh young Thai coconuts
• 2-4 tablespoons of coconut water

Directions

• In a high speed blender, mix the coconut meat and water until completely smooth. Spread thinly on Teflex-lined dehydrator trays. Dehydrate for 2-4 hours at 115F until dry to touch. Flip over and peel away the Teflex sheet. Dehydrate for another 15-30 minutes on the screens, until completely dry, but still pliable.
• Cut each coconut sheet into 16 even squares. Lightly oil ramekin cups. Place one square on top of the next, twisting them so the corners are offset. Place in ramekin and press down. Repeat with the remaining squares to form a cup. Dehydrate at 115F until dry and crispy.

Bright Macadamia Cheese

• 1 1/2 macadamia nuts
• 1 1/2 cups chopped red or yellow bell pepper
• 3 tablespoons lime juice (if using red pepper) OR lemon juice (if using yellow pepper)
• 1 1/2 teaspoon sea salt
• 1 tablespoon nutritional yeast – optional

Directions

• Chop macadamia nuts by pulsing them in a food processor a few times, do not remove from the processor. Using a high-speed blender, puree the bell pepper, lime/lemon juice and salt. Pour over nuts, add nutritional yeast and process until well combined, but still a little chunky. Spread on Teflex-lined dehydrator trays and dehydrate for 6-8 hours. Break the cheese into pieces, flip over, and dehydrate for another 1-2 hours. Store in an air-tight glass container in the refrigerator.

Assembly

• Spoon caramelized vegetables into coconut cups right before serving. (Keep the vegetables and cups separate before serving). Optionally, drizzle with your favourite aromatic oil such as macadamia, truffle, or other nut oil. Garnish with cilantro leaves and macadamia cheese. I also used some left over caramelized onions from our turkey tarts for garnishing.