Tag Archives: onion bread

Raw Vegan Spicy Walnut Burgers with Onion Bread and Ketchup

This is going to be a monster post, but I just have to do these recipes together — it just makes sense. I’m a personal chef and have been preparing food almost weekly for a raw vegan client for six months. I’m happy to say for three straight months she was able to be 100 percent raw with my help and feels great! The rest of the time, when traveling or on vacation, she eats vegan, but has noticed a big difference in her energy levels and how she feels when she falls off of the raw wagon.

As with most of the food I make for clients, I try to taste everything I make. Not only have I gotten into eating raw when I can (i.e. make the effort), but I’ve started eating at some great area raw restaurants (like Red Pepper Deli in Northville, Cacao Tree Cafe in Royal Oak  and The Raw Cafe in Detroit).

A favorite of my client are these spicy walnut burgers and onion bread, so I decided to make them at the recent (Un)Cooking Club night with a raw theme. Everything the ladies made was DELICIOUS and included raw cheeze dip, kale salad with miso dressing, fall fall harvest soup, avocado coconut soup, and chocolate truffles.  I’d like to say the burgers were a hit! They definitely were with me. My squeeze ate the leftover burgers the next day and I promptly made us another batch. I had an undisclosed number of them (more than 3, less than 5) for dinner tonight, wrapped in lettuce since a batch of the onion bread still is in the dehydrator.

I’ll say now too that I’m not exactly sure where I got any of these recipes. I’m constantly scouring websites, cookbooks and whatever I can get my hands on for new things, especially raw recipes. I then often tweak and adapt them to my or my clients’ tastes. I’ll be sure and give credit where credit is due if and when I come across them again.

Obviously, making things like this pretty much requires a dehydrator. If you don’t have one, you could try lining a sheet pan with unbleached parchment paper and keeping an eye on things in the oven. Considering things usually dehydrate for hours and hours, it would be quite a waste of energy to put the oven on its lowest setting and let things sit in there for a few hours, but you can do it. They say putting ovens on the lowest setting (ideally 175) and propping it open with a fork or a chopstick keeps it around 115 degrees — approximately the highest temperature at which things should be dehydrated to be considered raw/living. Above 118 degrees, food’s enzymes start breaking down and therefore they are no longer living. However, if you’re interested in trying these for flavor and health, and not their rawness, you can bake them in the oven at a low temperature (250? just a guess) and keep an eye on them.

On to the recipes.

Spicy Raw Walnut Burgers
You could leave the hot peppers out completely and it will still be delicious. Or, if you like things crazy hot like my client, throw in 2-3 habaneros or ghost peppers. I have been using 1 jalapeno or serrano and it’s been perfect for me.

Ingredients
• 1 c. walnuts, soaked in filtered water for 2-4 hours
• 1/4 c. sun-dried tomatoes, soaked in filtered water for 30+ min.
(Reserve soaking water)
• 1 hot pepper or more to taste
• 1/2 onion (This is up to your interpretation. I usually use half of a good-sized sweet onion)
• 1 Tbsp. nama shoyu OR Bragg’s Liquid Aminos (or soy sauce, tamari, etc., which aren’t technically raw)
• 1 tsp. salt-free meat seasoning (or a seasoning with salt and pepper and disregard the next two ingredients)
• 1/2 tsp. black pepper
• 1 tsp. sea salt

1. Process (drained) walnuts, (drained) sun-dried tomatoes, and 1/8 c. tomato soaking water in food processor, and process until it reaches a “meaty” consistency.

Here you can either remove from processor and combine with rest of ingredients in a bowl OR do what I do, and add rest of ingredients to the food processor and process until it reaches your desired smoothness or chunkiness, depending on what you like.

2. Turn dehydrator to 115 degrees and pull out trays, lined with with ParaFlexx sheets (or use parchment paper if you have a different kind of dehydrator). Form mixture into patties (be sure to use gloves if you’re using super spicy peppers. I learned this the hard way once…). I find the smaller the patties are the better because they dehydrate faster and they are a good size to either eat with the raw bread or wrap in a piece of lettuce like a burrito.

3. Put patties on trays (I made a double batch today and it made about 20 small burgers on 2 1/2 trays — I remove whatever trays I’m not using). Dehydrate for 1 hour.

4. Flip onto screen, removing the ParaFlexx sheet. You can either do this with a spatula or place an empty mesh-lined tray on top of a tray of burgers, flip it then carefully peel back the sheet. Dehydrate for an additional 1-2 hours until they are dehydrated to your liking.

Raw Onion Bread
I know I found this on a raw community forum. I remember it was referred to as “The Famous” onion bread. I LOVE the flavor of this bread. It also was delicious with the raw cashew “cheeze” that A made at cooking club.

Ingredients
• 2 1/2 pounds sweet onions (Any sweet onion will do — just make sure it’s some kind of sweet onion, like vidalia or walla walla, etc. If you can’t weight it, usually 3 medium to large onions hits around 2 1/2 pounds.)
• 1 c. ground sunflower seeds
• 1 c. ground flax seeds
• 3 oz. (1 1/2 Tbsp.) Nama Shoyu (or again, Bragg’s, etc.)
• 1 avocado, overripe*
• 1/4 c. olive oil

* Original recipes calls for 1/2 c. olive oil. I decided to substitute half of it with an avocado. At some point, I want to try to eliminate the oil altogether.

1. If you don’t have already ground flax or sunflower seeds, pulse in food processor until finely ground, then place in a medium sized mixing bowl.

2. Process roughly chopped onions in food processor until finely chopped but not total mush. Don’t worry, the seeds will soak up that extra liquid.

3. Place onions and rest of ingredients in with seeds and mix thoroughly. If your avocado isn’t super ripe, maybe leave some of the onions behind and process with the avocado to get it mushy, then add it to the rest.

4. Spread on ParaFlexx sheets about 1/2 inch thick. This recipe usually spreads to cover three trays. I usually “cut” it at this point with a pizza cutter or a dull/butter knife (carefully and lightly) into 9 squares each sheet. Although it doesn’t seem like it would do much, as it dehydrates it will separate more and make it easier to cut/break into pieces in the end.

5. Dehydrate at 115 for 4-5 hours. Then use the flipping trick mentioned above (if you can think of a better one, go for it. I felt like a genius the night I figured this out!) and dehydrate another 4-5 hours until it seems dehydrated to your liking. I actually usually flip, then go to bed, so it ends up dehydrating for 6 to 8 hours in the end and its just fine. It might not be as spongy or “bread-like” but it also doesn’t over-dehydrate it to a cracker state, so I’ve continued to do it this way.

6. Cut or break off pieces and place in an airtight container in the refrigerator for 7-10 days. Use for sandwiches or however you like!

Raw Ketchup
This is quick and easy and very tasty!

Ingredients
• 1 c. diced tomato, any variety
• 2 tsp. cider vinegar
• 1 tsp. agave
• 1/2 tsp. salt
• 1/4 c. sun-dried tomato

Place everything but the sun-dried tomatoes in a high-speed blender until smooth. Then add sun-dried tomatoes and blend until thick and smooth.

Throw this on a burger with the bread and a crispy piece of Romaine lettuce and enjoy! I don’t have this particular bread or ketchup photographed, but you can see the burgers and other raw foods that I’ve made on my Facebook page for my business HERE.

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A Trio of Indian Goodness

This is the second meal I made from magazines I had the time to read recently due to some time in the doctor’s waiting room and it was great! Two of the recipes are from a spotlight on Indian food in this month’s Vegetarian Times and the other comes from an article on do-it-yourself takeout in a recent Whole Living magazine. All of it was beyond easy and delicious!

I’ll get right to it! As the bread should be cooked right before serving, I’d do it last. I’ll do it in the order, I prepared it, which worked out great.

This may be the longest blog post of all time, but I thought these three things went so well together that I had to post them together!

Stewed Lentils with Yogurt, Cucumbers, and Green Chiles
To serve, ladle the lentils over brown rice, top with some plain, Greek yogurt or soy yogurt and top with cucumber mixture. Sprinkle with cilantro leaves.

For the lentils:
• 1 tsp. whole cumin seeds
• 2 Tbsp. olive oil
• 1 c. diced onion
• 4 cloves minced garlic
• 2 Tbsp. minced ginger
• 1 tsp. ground turmeric
• 5 c. water
• 2 c. red lentils
• kosher salt

1. Heat saucepan over medium heat, then add cumin seeds and toast until fragrant, about 1 minute, swirling pan constantly. Set seeds aside.

2. Heat oil and add onion, garlic and ginger. Cook, stirring, until onions are tender, about 6 minutes.

3. Add turmeric and toasted cumin seeds. Cook 1 minute.

4. Add water and lentils. Bring to a boil, then reduce to a simmer and partially cover. Cook until lentils are tender and mixture thickens, about 15 minutes. Season with salt to taste.

For the garnish:
• 1/4 c. diced onion
• 1 c. cucumber, peeled, seeded and diced
• 1 green chile (I went with a serrano), thinly sliced/diced
•  1/4 c. chopped cilantro, with whole leaves for sprinkling (I forgot the whole leaves)
• 1 Tbsp. white vinegar

Combine all ingredients (except whole cilantro leaves!). Put together and enjoy! This is a really mild, flavorful dish. The garnish really brightens it up (I’d recommend it for other dishes as well).

Okra and Onions
If you’ve never had okra or think you don’t like it, try this recipe. It’s easy and delicious!

• 2 Tbsp. canola or vegetable oil
• 1/2 tsp. whole cumin seeds
• 1 medium onion (about 1 1/2 c.), diced
• 12 oz. frozen okra, thawed (I didn’t manage to thaw very much and it was fine, for what it’s worth!)
•  2 tsp. ground coriander (I ran out a little short, so I used a big of garam masala too)
• 3/4 tsp. salt
• 1/2 tsp. ground turmeric
• 1/2 tsp. cayenne pepper, or to taste
• 1/2 tsp. amchoor or 1 tsp lemon juice (I couldn’t find amchoor, so I went with the lemon juice)
• 1/2 tsp. sugar

1. Heat oil in skillet over medium heat. Add cumin seeds and cook 10 seconds. Add onion and saute 3 minutes.

2. Stir in okra, then coriander, salt, turmeric and cayenne pepper.

3. Cover and cook 10 minutes, stirring once or twice.

4. Stir in amchoor/lemon juice and sugar.

Onion-Stuffed Flat Bread
This bread is easier than you would think and took no time to make! Basically, you can make this while your okra is simmering and you’ll be ready to roll. I am already dreaming up what else I could stuff into this dough and fry to maximum deliciousness.

Filling:
•  2 c. finely chopped red or white onion
• 1 tsp. ground coriander (again, I was out at this point, so I used garam masala. It was good!)
• 1 tsp. finely chopped jalapeno or chile (I went with serrano again)
• 1/2 tsp. amchoor or 1 tsp. lemon juice (again, the lemon juice)

Dough:
• 2 c. atta (Indian whole wheat flour) or whole wheat flour (I went with the whole wheat flour, which I already had on hand)
• 1/2 tsp. salt
• 3 Tbsp. canola or vegtable oil, plus more for greasing griddle

1. Make filling: combine all ingredients in a bowl.

2.  For dough, pulse flour and salt in food processor until combined. Add 1 1/4 c. water and process 2 minutes or until smooth. Cover and let stand 10 minutes.

3. Roll dough into eight balls (I halved this recipe and made 4, which was plenty for 2 people), then dust with flour. On a floured silpat or counter, roll out each ball into a 3-inch circle.

4. Place about 2 tablespoons of filling into the center of each circle. Join dough edges together, crimp tightly.

5. Flatten so seam is in the center, dust with flour, then flip it so the seam side is down. Roll out again to a 6-inch circle.

6. Oil iron griddle or heavy skillet and heat over medium heat. Cook dough circle (or oval in my case!) 1 to 2 minutes, or until bottom browns and is firm.

7. Flip and cook 1 to 2 minutes more. Here the directions said to oil the bread before flipping, etc., but I’d just use common sense and oil bread or pan as needed. I think I ended up with less greasy fried bread by holding back a little… Cook second side 1 to 2 minutes and press down firmly to get nice and brown. Serve hot or at room temperature.