Hi, so far all the food I have made these past two days has been good! I have had plenty of time to prepare foods because of my three day weekend. Not my choosing, I need money, ha, I was considering having no days off! Anyway, on to the food!
I made the apple crisp from Sarma's book Living Raw Food. Its delicious, I couldn't stop eating the crisp topping, it would make great cereal. It is amazing how it tastes baked.
I followed the recipe exactly, but used walnuts instead of pecans. The filling was chopped up apples mixed up with agave (I used honey and cinnamon) and dehydrated for 4 hours. After the apples are done you put them in the processor until the consistency of chunky applesauce. The topping is almond flour processed with pecans, salt, and maple syrup (again I used honey). Crumble the mixture onto Teflex sheets and dehydrate until crispy. Yum, that stuff is SO good. I suggest that you keep the filling and the topping sepparate until the moment you are ready to take a bite or else the topping will not be very crunchy.
(This picture isn't very good because everything is brown, you can't tell where the crumble meets the filling)
The next thing I made was cashew cheese. I saw the newest post over at my favorite blog http://beautifullivingfood.blogspot.com/ and new I had to try making that cheese! I have always wanted to make cheese, but I was too lazy to mess around with the rejuvalac, so I was excited to see that I could use probiotics.
First I soaked 2c cashews overnight. Then I blended the cashews with 2 probiotic capsules with 1/3-1/2c water. I then left this mixture wrapped in my cheesecloth in a strainer on the counter for 24hrs. Now Joyce from beautiful living food said that her cheese smelled like sour cream and mine didn't have ANY smell. Its like I did something wrong, but I don't know what.
Once the 24 hours were up I spread some on a cracker with a sprinkle of salt (cheese means salty in my opinion) and it was good. To me this cheese tastes like the soy cheese you can buy from the store if you have tried that. I will try making a savory and sweet spread with this.
Here are the savory crackers with a scoop of cheese. Its not good without that salt sprinkle in my opinion. I'm not going to tell you what I think it tastes like without the salt, I will leave that up to your imagination. I will deffinately make this cheese again though.
When I made the cheese I new I had to make crackers to put it on. I couldn't remember the recipe I used before so I just winged it. I threw in about a 1c soaked buckwheat, 1 1/4c gr flax, 3/4t salt, 1/2c sunflower seeds and enough water to be spreadable and pourable into the processor. I then seppataed the mix into two bowls . Then I mixed into one bowl savory seasonings like oregono, parsley, onion pw, garlic pw, and basil. In the other bowl I put honey, stevia, cinnamon (a lot), and vanilla. Then dehydrated until crispy. The cinnamon crackers are SO good! I wasn't expecting that actually! I mean really, really good! To me that means no weird flax or buckwheat flavors. The savory crackers are good to, but not as good as the other.
Here is a picture of the cinnamon crackers.
You can see I put a lot of water in the mixture because they are so thin and delicate. They are good with almond butter.
Well that's enough for now.