Notstickers
Day 10: Okay, I did not expect this raw dish to taste good. AT ALL! I mean, it is sandwiched between slices of turnip, for crying out loud. Still, as I had most of the ingredients in my fridge, I decided to go for it.I was missing one ingredient – macadamia nuts.
Who knew how challenging it is to get raw, organic macadamia nuts. Same with hazelnuts. As I type, they are still in the dehydrator crisping up further, but I tried one and, I must admit, it tastes really good. I am continually surprised by the richness to raw food.
This recipe is taken from Alissa Cohen’s book, Raw Food for Everyone. I halved the amount and it gave me plenty of notstickers. She suggests serving it with barbecue sauce, which I look forward to making, but I have to buy some black plums.
Ingredients:
-Makes 20 notstickers –
2 cups Quick Cheese (I’ll post this below)
2 leeks, coursely chopped
2 cups napa cabbage ( I used white cabbage)
1 garlic clove, grated on a microplane grater (not sure why it can’t be crushed)
1 Tblsp freshly grated ginger
1 Tsp sea salt
1 Large turnip, thinly sliced on a mandoline
(The two instructions are written verbatim from the book)
1. Put the cheese, leeks, cabbage, garlic and salt in a food processor. Blend until the ingredients are thick and creamy (the ginger wasn’t mentioned in the book, but I added it here)
2. Arrange half of the turnip slices on Teflex-lined dehydrator racks. Drop a tablespoon of the cheese mixture on each slice, then cover with another turnip slice like a sandwich. Dehydrate for 6 to 8 hours, until crisp. Serve with barbecue sauce (I didn’t, as I haven’t made it yet – tomorrow). I dehydrated at 105 degrees but I think they need to be dehydrated at 112 degrees.
Quick Cheese
Why does the vegan and raw world insist on calling this ‘cheese’ instead of ‘nut paste,’ or some such? It is yummy, but it isn’t cheese. Anyway, here’s the recipe (I used half the amount):
-Makes 2 cups –
1 cup macadamia nuts
1 cup cashews
2 Tblsp Nama Shoyu
1.5 Tblsp freshly squeezed lemon juice (I used the Santa Cruz organic lemon juice)
Grind up the nuts in a food processor, until a flour like consistency. Add the wet ingredients, and it forms a paste. Add 1/4 cup of water, so that it forms a creamy texture. You might need to add more – I did. Add it gradually and judge the texture. It should be thick and creamy.