tempura vegetables

Little shoes (papoutsakia) traditional greek recipe

Tools needed: dehydrator

Ingredients:

1 big eggplant cut in slices marinated and dehydrated

1/2 cup marinated Porto Bello mushrooms

1/4 cup tomato diced

1/4 cup diced red bell pepper

1/4 cup chopped black olives

1 minced garlic clove

Little fresh parsley

1 tbsp olive oil

Salt as needed

Cheese ingredients:

3 tbsp tahini

1 tbsp pine seed butter

2 tbsp fresh coconut

Lemon juice

Salt as you taste

White grounded pepper

Water as needed

1 tbsp finely chopped celery

1 tbsp olive oil

Cheese Preparation:

Add all the ingredients into the blender and process adding water if needed

Preparation:

Cut the eggplant in thin slices

Marinate with curry, cumin powder, vinegar, tamari and green dry onion powder, oil, salt and let it seat for 2 hours or more and dehydrate for 30 minutes

Add the rest of the vegetables in a bowl and mix well with the oil and the spices

Assemble:

Remove the eggplants from dehydrator

Fill the eggplant slices with the vegetables

Top with the cheese and dehydrate for 30 minutes

Serve:

Serve right after dehydrate

fry type cauliflower

spicy chocos

Spicy huzelchocos

3 tbs raw cacao powder

1 cup ground hazelnuts

1 banana slice

½ tea spoon ground vanilla bean

2 tbs rose water

8 tea spoon agave nectar

1 tea spoon reddish pink peppercorns

*enough water to become smoothie

*all in food processor till smoothie

For fill

½ cup pistachi

*Dehydrate 12 hours turn side

Gobi Sabzi curry vegetables

Tools needed: Dehydrator, bowl, blender

Ingredients:

1 cup marinated cauliflower florets

1 cup broccoli florets

1 cup baby corns cut in half

Garniture:

1 tbsp caper seeds

1 tbsp kalamata olives

1/2 green bell pepper chopped

1 tbsp fresh dill chopped

1/2 tbsp white onion chopped

1 green hot pepper finely chopped

Curry dip

1 cup soaked cashews

½ cup soaked pumpkin seeds

1 coconut meat

1 tbsp fresh dill chopped

1 clove of garlic

2 lemons juice

3 tbsp olive oil

2 tbsp chopped parsley

1 tbsp tamari

Water as needed for smoothie

Spices:

1 tsp mustard powder

1 tsp curry powder

1 tsp turmeric

1/4 tsp fennel seeds

1/3 tsp cayenne

1/3 tsp massala powder

Preparation:

Marinate the cauliflower and broccoli florets and the baby corn with salt, olive oil, garlic minced, lemon and let it for 2 hours

Dehydrate for 30 minutes

Dip preparation:

Add all the ingredients into the blender and blend until turn smooth

Assemble:

Remove warm from dehydrator the vegetables

Add the garniture ingredients and top with the dip

Serve:

Serve as main dish with salads and sprouts

Raw vegan Souvlaki balls

Outer mix is

Soaked flax

Soaked pecans

Sesame

Cold pressure Olive oil

Spices for grill

1 clove garlic

Spoon tamari

*water is according to the thickness you want

* All in food processor

Fill for the balls

Marinate mushrooms

Capsicum

Zucchini

Parsley

Scallion

Cold pressure Olive oil

1 spoon raw tahini

Salt as you taste

Curry powder

Sun-dried tomatoes

Carrot

1 fresh tomato (balance with sun dried tomato (1 fresh to 5 dried)

* Water is according to the thickness you want

*all in food processor

Make the balls with the fill dough and dehydrate 1-2 hours to dry

Then roll the balls on the first dough and make bigger balls with 2 layers and dehydrate again for few hours

Place them in the stick with

red-green capsicum-huge olives-cherry tomato-cucumber slice-whole marinate small mush rooms

Use any sauce you like but taste better with sour white cream

Garniture with Onion rings, green huge olives, or wild soaked 3-4 days rice

Asian burger - ασιατικο μπουργκερ απο αμυγδαλα και τζινζερ

Tools needed: food processor, blender bowl, dehydrator

Almond burger Ingredients:

1 cup coconut meat

1 1/2 cup soaked almonds

4 sun dried tomatoes

1 medium fresh tomato

1 yellow bell pepper

1 cup marinated and dehydrated oyster mushrooms

1/3 cup celery

1/3 cup fresh coriander

1/3 cup mix white and fresh onion

Half medium carrot

1 garlic clove

3 tbsp olive oil

2 tbsp tamari

1/2 tsp black grounded pepper

Pinch hot chili powder

Pinch of dried oregano

1 1/2 tbsp fresh grated ginger

Pinch nutmeg

1/3 tsp curry powder

Salt as you taste

2-3 tbsp lemon juice

Almond burger Preparation:

Cut the mushrooms into small pieces and marinate them with olive oil, salt, fresh black grounded pepper, 1 tsp dry oregano, and little lemon juice for 30 minutes

Apply over dehydrator sheet and dehydrate the mushrooms for 30-40 minutes

In food processor add 1 cup of the almonds and pulse to crush them 2 -2 times avoid melting them

Set aside the crushed almonds and add the rest of the ingredients and process until well mix

Add the entire ingredients into a glass bowl with the crushed almonds and the marinated mushrooms

Mix well and let it seat for about 2 hours the flavors to develop

Apply them over dehydrated sheet in round shapes around 3/4 inches thick

Dehydrate for 8-10 hours flip sides in between

Refrigerate afterwards into air sealed bag

Burger bread:

Ingredients:

2 big Porto Bello mushrooms

Preparation:

Make cuts around mushrooms and marinate with oregano, black grounded fresh pepper, tamari, live oil for 2 hours

Dehydrate afterwards as whole for 40 minutes flip sides in between

Assemble:

Takes the two Porto Bello mushroom and fill in between with the burger, with alfalfa sprouts, slices of onion and tomato and green leaves and your favorite sauce

Serve:

Serve with fresh salad

lentils white tart

Green sauce

1 cup sprouts green peas

1 avocado

1 Scallion

Half clove garlic

2 spoon olive oil

Himalaya Salt as you taste

1 dill

Tea spoon kelp

2 lemon juice

White pepper as you taste

Little fresh basil

Anise seeds lentils tart
1 cup sprouted lentils
½ cup soaked flux seeds
½ cup soaked pumpkin seeds
1 cup spinach leaves
1 spoon anise seeds ground
Curry powder as you taste
3 spoon organic olive oil
4 soaked for 2-3 hours sun dried-tomatoes
1/3 celery
1/3 fresh coriander
Raw tamari as you taste
1 clove garlic
1 scallion chopped
½ tea spoon sumac powder
½ tea spoon mustard powder
1/3 carrot shredder
Water as needed
* add at food processor first the lentils, flax, pumpkin seeds and then the rest
* dehydrate in the tart forms for 14 hours around at 41C 105F

Thousand islands tart- ταρτες με σαλτσα χιλιων νησιων

Tools needed: food processor, dehydrator

Crust Ingredients:

1 ½ cup soaked walnuts
1 medium zucchini chopped
1/4 cup grounded flax seeds
1/4 cup sprouted sesame
1 medium tomato
1 red bell pepper chopped
3 sun-dried tomatoes soaked for 2-3 hours
1/4 cup fresh dill
2 tbsp tahini
2 tbsp olive oil
1/4 cup fresh parsley
1 tbsp white onion finely chopped
pinch of Black grounded pepper
pinch cayenne pepper
2 tbsp tamari
1 tsp onion powder
Water as needed

Crust Preparation:

Sprout the sesame for 1 day( not more since its get bitter in taste)

Soak the walnuts, the sun dried tomatoes

Add the flax seeds, tomato, sun-dried tomatoes, walnuts and the oil

Process for a while

Add the rest of the ingredients and pulse 3-4 times

Apply over the bake bottomless tarts molds and dehydrate for 14 hours flip side in between

 





thousand islands sauce

Tools needed: blender, dehydrator

Ingredients:

1 big red bell pepper

1/2 cup mushrooms (Porto Bello or oyster)

1 carrot chopped

1 tsp paprika

1/2 tsp samuc powder

1/3 cup soaked cashews

1 coconut

2 tbsp grounded pumpkin seeds

2 tbsp olive oil

3 tbsp finely chopped fresh coriander

Pinch of white grounded pepper

Salt as you taste

1 tbsp tamari

1 tbsp vinegar

Water when needed

Preparation:

Marinate the mushrooms with oil, salt, white pepper, tamari, vinegar and dehydrate 30-40 minutes

Add all the ingredients into the blender and blend add water if needed

Refrigerate afterwards

ke laddu figs in warm choco sauce

Tools needed: bowl, dehydrator, cold press juicer

Garniture ingredients:

3 tbsp cane sugar

4 tbsp dry shredded coconut

4 tbsp grounded pistachios

1/4 cup choco mousse

(See choco mousse recipe page)

Fill Ingredients:

1 cup soaked dry figs (soak around 3-4 hours)

1/2 cup soaked dates

1/3 cup soaked raisins

1 cup mix soaked piled almonds, pumpkin seeds, hazelnuts, walnuts

3 spoons carob powder

1/4 cup whole pistachios

1 tbsp agave nectar

1/2 tsp orange peel

Pinch vanilla powder

Preparation:

Set aside the Vanilla, orange peel, agave nectar and pistachio into a bowl

Place the rest of the ingredients through the cold press juicer using the blank screen and make dry paste

Add all the paste into a bowl with the rest of the ingredients and mix well

Make round shapes balls and dehydrate for 12 hours

Assemble:

Remove the fig balls from dehydrator

Spray with agave nectar

Roll some over the dry shredded coconut, some over the pistachio and some over the cane sugar

Serve:

Serve with a spoon of warm choco mousse each ball on top

breakfast with almond sandwich with banana&fruits

1 cup pilled soaked almond

1 spoon cacao or carob powder

Agave syrup as you taste

1/3 vanilla bean

* Food processor till smoothie

* dehydrate over night at 105F 41C

Fill

1 banana

Agave syrup as you taste

3 spoons Ground nuts (walnut, pistachio)

Garniture

With shredder coconut

Strawberries

Slice banana

ocean salad

ocean salad

2 cup raw sea weed

1 spoon sesame

1 cup mix zucchini, cabbage noodles

2 spoon peas

3-4 cashews

Green onion

Little garlic

1 spoon flax oil

Tamari

Raw wasabi( dehydrate horseradish powder with spices and little avocado butter and kelp powder)

Spices

½ cup Marinated mushrooms

*Marinate over night in warm water the fine chopped seaweed noodles

*Marinate with tamari, oil, spices

*Garniture with ginger

quattuor sauces

avocado sauce

Half avocado

Onion

Himalaya salt

Black pepper

1 lemon juice

1 garlic

1 tomato

2 spoon olive oil

½ cup pine seed butter

1 tea spoon spirullina

Add Filtered water accordingly to become smoothie

*blender all

Cucumber sauce

1 medium cucumber

½ cup almond butter

2 spoon dill

2 spoon parsley

2 spoon olive oil

1 spoon fresh onion

Himalaya salt

White pepper

Mustard powder

Add Filtered water accordingly to become smoothie

*blender all

Walnut sauce

½ cup walnut soaked 2 hours

½ marinated mushrooms

2 spoon olive oil

1 small red capsicum

1 spoon white onion

paprika

1 spoon tamari

Spices for grill

Salt as you taste

Add Filtered water accordingly to become smoothie

*blender all

Mustard sauce

2 tea spoon raw tahini

2 tea spoon mustard powder

1 tea spoon turmeric

1 tea spoon agave

Black pepper

Salt as you taste

1 spoon olive oil

Add Filtered water accordingly to become smoothie

*blender all

raw party Snackers

Snacks bread base snacks
1 cup sprout buckwheat
½ flax soaked 2 hours
Parsley
Cayenne as you taste
1 small carrot
1 small zucchini
1 small red capsicum
1 spoon tamari
2 spoon olive oil
1 tea spoon carry powder
Black pepper
Oregano
White onion
Salt as you taste
1 garlic
* At food processor first the buckwheat and the flax
Then add the rest ingredients
* dehydrate them 12 hours
Garniture with black sesame
*use your favorite sauces
*garniture to your taste

Zucchini stuffed rolls in fresh cucumber dip

Refreshing quick made recipe, stuffed rolls with a cooling cucumber dip on top

 

Tools needed: slicer or mandolin

Rolls ingredients:

2 big marinated zucchini slice cut thin sheets (use potato chip slicer or mandolin)

Fill ingredients:

Carrot sticks

Avocado cubes

1/3 cup tomato cut in cubes

1/3 cup cucumber sticks

1/3 carrot sticks

1/3 cup avocado in cubes

 2-3 tbsp fresh dill

Arugula leaves

1 tbsp lemon juice

1 tbsp fresh green onion

Preparation:

Marinate the sticks with a tbsp olive oil, garlic, lemon and salt for 30 minutes

Sprinkle the slice zucchini with salt and place them over a towel to absorb liquids

Cut in cubes the tomato and the avocado and add little oil black pepper lemon and add the onion and the dill

Use a mat to roll the zucchini with all the ingredients
cucumber dip ingredients:

1/3 cup cashews butter

1 cucumber( peeled and remove seeds)

2 finely chopped fresh coriander

2 tbsp olive oil

salt as needed

little lemon juice

little white onion chopped

preparation: 

Add the ingredients ino the blender and blend well

refrigerate afterwards

 serve:

use cucumber dip garniture with basil seeds

liila heart pie

banana layers:

2/3 cup cashews butter

4 medium bananas

4 tsp agave syrup

1/3 tsp vanilla shredded bean

pinch cinnamon 

preparation:

add all ingredients into the blender and blend untill turn smoothie

apply over dehydrator shett and make a thin layer

dehydrate for 7-8 hours by flip sides

 

strawberrie layers:

2/3 cup soaked peeled almonds

2 cups strawberries diced

5 tspn agave syrup

preparation: 

Add all the ingredients into the blender and blend well

apply over dehydrator for 7-8 hours

 

coconut almond fill:

2 cups fresh coconut

2 tbspcoconut oil

½ cup peeled soaked almond

4 tspn agave syrup

1/3 tspn  vanilla bean

preparation:

at food proccesor we add all the ingredients 

 process and move the fill into a bowl

strawberry sauce:

1 cup strawberries

1/3 cup soaked pine seeds

2 tspn agave syrup

preperation:

add the ingredients into the blender and blend untill smooth texture

liila heart pie assemble:
using a hear shape party mold
adding first the banana layer
continious with the almond coconut fill
adding the strawberries layer
repeat again
spread dry shredded coconut on top
and apply the strawberrie sauce before serve
all ingredients must be chill before serve