The fact that you need a probe thermometer for the TSM dehydrator is a very big drawback for those who are not preparing organic living food professionally. On the other hand, if you are in a commercial living food kitchen all day, checking the probe thermometer from time to time is not that big of a hassle and the fact that the TSM dehydrator is slightly easier to clean is a huge bonus, especially if you’re using it each and every day.

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Fluffy, flavourful, and just fabulously fantastic, you’ll probably want to serve this almond cream with any dessert you have on hand! The subtle tastes of vanilla and almond combined with dissolve-in-your-mouth texture will win you over every time.

Dreamy Almond Puree Recipe

Yields 1 cup of almond puree

Ingredients:

• 1 cup raw almonds, soaked 8 hours or longer, peeled
• 1/2 tsp vanilla
• 1 pitted date, soaked 4 hours or longer, (optional)

Equipment:

• A blender

Puree all the ingredients in a blender at high speed until completely smooth and aerated. Store in the fridge up to a week.

Tip: Almonds peel off easily when you squeeze the soaked nuts firmly with your fingers.

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Yesterday, I had my very first crepe. It was so good that I made another batch today. So, here’s the recipe!

Banana Crepe Recipe

Yields 1, 10-inch crepe

Ingredients:

• 2 peeled bananas
• 1/2 tsp vanilla

Equipment:

• A blender
• A dehydrator

Liquefy the ingredients in a blender at a high speed. Pour onto a Teflex sheet and tilt the tray carefully to create an even, circular disk (or any other shape you might prefer). Dehydrate at 105/40 degrees for 5-8 hours. Gently peel off the crepe from the Teflex sheet, carefully and slowly lifting off so the crepe doesn’t break. Serve with minced fruit, berries, syrup (such as the Date Syrup in the previous recipe), and/or nut cream (such as the Dreamy Almond Puree in the following recipe).

Variation: Replace a banana with a pear or an apple. The flavour will be milder yet sweeter, and the texture will be slightly chewier. The apple/banana or pear/banana recipe will maintain its form better when lifting it off the Teflex sheet. It’s a wonderful way to add different types of fruit to your diet.

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Date Syrup Recipe

Makes approximately 1.5 cups

Equipment

• Blender, ideally a high-powered blender like a VitaMix or BlendTech

Ingredients

• 1 cup pitted organic dates. If using a standard blender, you will need to soak the dates through before blending.
• 1 cup filtered water

Directions

• Blend pitted dates and water in your blender until you reach a nice thick syrupy texture (like in the video above).
• Use immediately or store in an air-tight container in the your fridge.
• Enjoy!

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A raw Elvis Sandwich with jungle peanut butter, topped with cacao nibs and cacao powder

[This is a contributed article by the Green Goddess of the Rose Garden. - Editor]

One of the advantages of the raw vegan cuisine is its simplicity in preparation. Just chop, slice, mash, or otherwise cut the food in edible size, assemble all the ingredients, and relish in its rawsome combination of scrumptious flavours. Often, just one ingredient suffices, as in the mango sorbet recipe above or this amazingly scrumptious raw peanut butter recipe.

Raw Peanut Butter Recipe

Yields 1 cup of peanut butter

Ingredients:

• 1 cup raw (jungle) peanuts, soaked 8 hours or longer
• 1/4 tsp salt (optional)

Equipment:

• A Champion juicer, a blender, or a food processor

Process the soaked peanuts in a Champion juicer, a blender or a food processor. Add salt to taste. Store in the fridge for up to a week.

Apparently, Elvis Presley loved deep-fried peanut butter and banana sandwich, a Southern USA favourite. Here is a wheat-free, bread-free, unfried, lower-fat version of Elvis’s beloved snack. Munch on this healthy sandwich as you listen to Love Me Tender, for maximum oral and aural pleasure.

Raw Elvis Sandwich Recipe

1 serving

Ingredients:

• 1 banana
• 2 – 3 Tbsp of raw peanut butter, as per recipe above
• 1/4 – 1/2 tsp cocoa or cinnamon (optional)

Equipment:

• A sharp knife

Cut the banana in half, lengthwise. Spread the raw peanut butter on one piece of banana. Sprinkle some the cocoa or cinnamon. Top it with the other piece of banana. Serve immediately with a knife and fork, or use your fingers!

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Equipment

• Blender (preferably a high-powered blender like a Vitamix or Blendtech)

Ingredients

• 1/2 cup lucuma powder
• 1 cup cashews
• 1 tsp vanilla powder
• 1/4 cup yacon syrup
• 1 cup (filtered) water
• 2 Tbsp cacao nibs (optional)

Directions

• Place the lucuma powder, cashews, vanilla powder, yacon syrup and water in the blender and blend until smooth (using your high-powered blender’s tamper tool if necessary.)
• Place in a container, mix in the cacao nips, and freeze.
• Once frozen, serve & enjoy!

Preparation Notes

• If you are not using a high-powered blender, you will likely need to grind the nuts into a fine powder first using a food-processor, else you may not get a nice smooth texture for the iced dessert.

Variation Suggestions

Try replacing the cashews with organic raw Brazil nuts.

Please share your thoughts on this recipe in the comments section of this post.

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Adapted from Green Goddess Dressing in Eco-Cuisine: An Ecological Approach to Gourmet Vegetarian Cooking by Ron Pickarski

If I were to recommend a vegan cookbook author, my first and only choice would be Ron Pickarski, the former Franciscan friar and the first vegan chef ever to have won the gold and silver medals at the prestigious International Culinary Olympics. (Isa Chandra of the Veganomicon fame comes in at a pretty close second.) His beautifully imaginative plant-based creations take vegan dishes to the heights of haute cuisine; many can be adapted to be completely raw, as I have done here. Eco-Cuisine also presents seasonal menu ideas for a traditional six-course meal that could be served at any five-star restaurant. His first tome, Friendly Foods, with its absolutely scrumptious recipes, like the Chocolate Cream Couscous Cake, could easily convert an omnivore to a vegan diet, and demonstrates Pickarski’s mastery over his culinary art. As his original Green Goddess Dressing is mostly raw, I have made a few substitutions, and changed the recipe to be less piquant by skipping the garlic and the scallion, as raw dishes tend to need fewer herbs and spices to bring out all the subtle flavours. If you like the above-mentioned herbs, add 3 cloves of peeled garlic and a 1/2 bunch of scallions to the rest of the ingredients.

Makes approximately 2 1/2 cups

Ingredients

• 1 ripe avocado
• 1 ripe pear (Anjou or Bartlett works best)
• 1/4 cup lemon juice (or 1/8 cup lemon juice and 1/8 cup lime juice)
• 2 tbsp cold-pressed olive or sesame oil (optional)
• 2 medjool dates, pitted, soaked in 1 cup of water for 30 minutes or longer
• 1/2 bunch fresh parsley (about 1 cup, packed), chopped
• 1/4 cup fresh basil, packed (or 1/2 tbsp dried basil), chopped
• 1/2 tbsp Nama shoyu (optional)
• 1/2 tsp salt
• 1/8 tsp cayenne pepper (optional)
• salt and pepper to taste

Equipment

• Blender
• Knife for cutting the avocado and pear

Peel and seed the avocado and cut into chunks. Seed the pear, unless using the Vitamix, and cut into chunks. For a sweeter dressing that is lower in fat, use two pears instead of an avocado and a pear, and skip the oil. Combine all the ingredients along with a 1/2 cup of the water used for soaking the dates in the blender. Blend everything until smooth. Add more of the date water if thinner consistency is desired. Adjust the flavour with additional salt and pepper as necessary. The dressing is best served cold over a combination of flavourful greens such as kale, spinach, arugula, and/or lettuce, as well any variety of fresh herbs, like basil, cilantro, and dill.

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Hazelnuts, with their flavourful nuttiness, complement the fragrant bitterness of cocao perfectly, in this absolutely to-live-for raw vegan beverage.

Makes 2, 1-cup servings

Ingredients:

• 1/2 cup hazelnuts, soaked in 2 cups of water for 4 hours or longer
• 1 cup of water for blending
• 6 medjool dates, pitted, soaked in 1 cup of water for 30 minutes or longer
• 2 tbsp cocao
• 2 tsp vanilla powder

Equipment:

• Blender
• Mesh strainer bag, cheese cloth, tea strainer or a sieve (optional)
• Large bowl for straining the hazelnut drink (optional)

Rinse the soaked hazelnuts thoroughly and discard the water. Combine the soaking water from dates with the cup of water. Blend the hazelnuts and water until the hazelnuts have been completely pureed. Strain the hazelnut drink using a mesh bag, a cheese cloth, a tea strainer, or a sieve. (This step may be skipped if you don’t mind a certain siltiness in the drink.) A mesh bag or a cheese cloth works best in extracting all the liquid. Add the remaining ingredients and puree. Serve immediately or chill in the fridge before serving.

Use the hazelnut pulp for another recipe such as a nut spread or as a basis for dehydrator cookies or crackers. Alternately, the hazelnut pulp can be sprinkled on top of salads. To save some soaking time for the dates, use warm water of up to 105° F, or 40° C, which will cut the soaking time by half.

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Raw living food chocolate dessert inspired by Zen Zero's raw Courtenay bar.

I created this without using a recipe. The results were astounding. It’s arguably the most tasty raw dessert I’ve ever created. When I come up with a recipe that consistently works well, I will of course share it here on Eat Raw Vegan.

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Hosted by OrganicLives, located at 1829 Quebec Street, Vancouver, BC V5T 2Z3 (Tel. 778.588.7777) on Sunday, July 18, 2010 at 3:00PM.

Get acquainted with Sherry Strong and her inspirational work, learn what she will be covering in her classes and how they can help you achieve ultimate health and wellbeing.

Sherry Strong is the Curator and Co-Founder of the World Wellness Project, former Victorian Chair of Nutrition Australia & Slow Food Melbourne. Sherry started a cooking school called the Foodlovers Workshop in Melbourne in 1993 after working as a chef in the Melbourne restaurant scene. She now travels the world speaking and writing about food and its connection to our wellbeing.

For more on this free event please contact OrganicLives or check out the Organic Vegan Meetup or Facebook announcement on the event for more details.

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