Yesterday was a successful day for the Christchurch Vegetarian Expo, it was super busy all day. The Christchurch Raw Vegan Group had a table thanks to Steve, and if you stopped by, we might have had a chat
As promised, the fantastic recipes that some people were lucky enough to taste. The food and recipes were kindly done by Beverley, and she recommends Living Foods Lifestyle online shop listed below for ordering your ingredients. Or Alternatively, please check the local organic whole foods stores.
Flax & Sunflower Seed Crackers
1 cup ground flax seeds
1/3 cup whole flax seeds
1/2 teaspoon sea salt
1 clove garlic, minced
2 tablespoons yellow onion, chopped
1 & 1/3 cups water
2/3 cup sunflower seeds
1/4 cup black sesame seeds
Mix ground and whole flax seeds, salt, garlic, onion and water.
Add sunflower and sesame seeds and mix well.
Use the back of a spoon to spread batter evenly on one dehydrator tray. Dry at 40 Celsius for 4 hours. Flip and score bread into nine slices to make it easy to break in straight lines. Dehydrate another hour before serving. Serve warm.
This is a great "bread" to use as morning toast, as a base for pizzas, and as a "bun" for sun burgers. The recipe calls for black sesame seeds, but tan seeds will work fine too.
Cheddar Sauce (Orange dip that was at the Expo)
1 large red bell pepper
2-3 tablespoons water
1 cup cashews
2 & 1/2 tablespoons nutritional yeast
1 tablespoon tahini
2 teaspoons onion powder
1 & 1/2 teaspoons sea salt
1 large clove garlic
2 tablespoons lemon juice
Blend all ingredients until smooth and creamy. Serve chilled.
The famous raw cheesy sauce. Great on fajitas and as a veggie/cracker dip.
Chocolate Fruit Slice (3 parts)
Base: White Pastry Crust Ingredients:
2 cups macadamia nuts or cashews
1/4 cup finely shredded coconut or cashews
2 tablespoons agave
Pinch of sea salt
Base: White Pastry Crust Directions:
In a food processor grind the nuts until as fine as possible.
Add remaining ingredients and process until moist and crumbly. Press into the bottom of an 8 or 9" tarte pan or pie plate.
Base: White Pastry Crust Notes:
This is the recipe I prefer when I want the look of a "real" pastry crust, or I'm looking for a lighter tasting/dainty crust.
Any fruit or fruit combination you like.
Prepare fruit to liking, for example, mashed banana, sliced apples, blended dates.
Top: Basic Dark Chocolate Ingredients:
1/3 cup melted cacao butter
1/4 cup agave
1/4 teaspoon pure vanilla extract
Pint of sea salt
1/2 cup cacao powder, sifted
Top: Basic Dark Chocolate Directions:
Mix the melted cacao butter with the agave, vanilla, and sea salt in a warm bowl.
Slowly mix in the cacao powder until the mixture is smooth.
Top: Basic Dark Chocolate Notes:
* It is recommended to only use agave or maple syrup as sweeteners in this Dark Chocolate.
* It is key that the sweeteners are at room temperature or they will cause the mixture to seize up.
* The mixture will harden fast due to the cacao butter, so keep the bowl over another bowl of hot water while mixing.
* Add more agave if you want a sweeter chocolate.
Recipe in PDF format
Vegetarian Expo Event
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