Raw “Nachos”

This dish has a creamy cheese sauce and sun-dried tomato sauce made from cashews. It also has marinated onions, sprouted lentils, and beets as chips. Raw food has full flavor, and full amounts of nutrients. The feeling of eating an entirely raw, extremely healthy, and filling meal is seriously like  no other. There are so many ways to experiment with raw foods and the flavors and textures they offer.

Nacho recipe:

Beets

Kale

Sprouted Lentils

Marinated onions

cilantro

lemon

avocado
Slice the beets very thin. You want them to be the chips in your nachos. Nice thin and crunchy beets add flavor and all the added benefits of beets. See all additional recipes below for the other ingredients. Layer the desired amount of beets, kale, lentils, avocado, and onions and then drizzle with both sauces and add desired amount of lemon juice and cilantro. Add any other veggies you’d like! Mushrooms, pickles, jalepenos, or carrot would all be great additions.

Cheeze sauce (bulk recipe):

1 cup cashews

1 cup water

1/2 cup nutritional yeast

2 tbsp extra virgin olive oil

few dashes of dried basil

few dashes of cayenne

dash of salt

Blend all the ingredients together until the sauce has a smooth and creamy consistency. I love a simple cashew based cheese sauce. The base is simply cashews, water and olive oil. A little bit of herbs and spices adds a little more flavor. I like to add a little bit of sriracha to mine as well, I love spiciness. You’ll have plenty of this leftover to spread on sandwiches, put on raw noodles, use as a dip or a salad dressing and etc.

Sun-dried tomato sauce:

1/2 cup cashews

1/2 cup water

1 tbsp oil

few dashes of cayenne

1 tsp nutritional yeast

dash of salt

1 tsp white miso

1 tsp maple syrup

1 tbsp onion

2 – 3 sun-dried tomato

up to 2 cups water

Add half the water and the rest of the ingredients except sun-dried tomato in blender and blend until smooth. Add each sun-dried tomato one by one and taste until it’s to your liking. Too much sun-dried tomato can make it too strong so go one by one to make sure it tastes good to you. Add the rest of the water as needed. You’ll have some leftover of this sauce too for ¬†another batch of nachos and etc.

Marinated onions:

Red onion

White onion

1 tsp braggs liquid aminos

1 tsp coconut aminos

1 tsp maple syrup

Cut rings off of both the red and white onion. It’s up to you how much you want, I only did a little bit but if you love onions and if you want to add extra spiciness, add more onion. If you don’t have coconut aminos, that’s fine. Add a little bit more braggs or maple syrup or both. Put the onion in a bowl with the liquid and let sit while you prepare the rest, at least ten minutes.

Sprouted lentils:

You need to prepare ahead of time for this. To sprout lentils, take the desired amount and place in a bowl of water for at least 7 hours. After soaking, leave in a colander overnight or at least 8 hours. Soon enough the lentils will start to sprout. Full sprouting time is around 3 days but lentils will start to sprout after about one day. After they’re done sprouting, keep in the fridge to keep them fresh. I used mine after the first day of sprouting.

There is a lot of flavor in this dish so it wasn’t hard for me to sit down and enjoy it slowly. I tend to usually eat quite fast, so it was nice to be able to take my time without even trying. I’m still rather new to raw food but I’m continually taking classes and learning and looking at recipes!

Sun-dried Tomato and Rosemary Quinoa Burgers

I love veggie burgers. They’re easy and relatively quick and you can use almost anything to make them. I’ve made chickpea burgers and garlic white bean burgers and ones with all the veggies in my fridge. I always use beans as a base and you can add in any kind of grain like quinoa or brown rice. I like to use mine on salads or have it with avocado and some cashew cheese sauce. These would even be good dehydrated. These can be made completely raw if dehydrated and beans and quinoa are sprouted beforehand.

Ingredients:

cooked or sprouted quinoa

1 can or about a cup and a quarter of sprouted white beans ( I used white navy beans but any white beans would be fine!)

1/3 cup chopped bell pepper

2 tbsp red onion

2 large gloves garlic

2 tbsp olive oil

2 or 3 sun-dried tomatoes

a few pinches of fresh or dried rosemary

some freshly ground pepper

dash of salt

Preheat the oven to 350 degrees fahrenheit. Add all these ingredients to a food processor except quinoa and blend until pattie like but it will still have some texture. I like to add in quinoa last for good texture, you can add it in to the food processor too if you like but I just stirred it in at the end. Take the mixture and form patties onto a greased sheet pan. Cook them for about 15-20 minutes on each side or until they’re at your desired crispiness! Dehydrating you can do at 105 degrees and about 4 hours on each side will probably do. This recipe makes about 4 medium sized patties

You can freeze the leftovers and reheat them later for a quick meal later on or you can keep them in your fridge and use them the rest of the week. These would be delicious with homemade ketchup, homemade cashew cheese sauce (see creamy raw zucchini noodles for a recipe), and avocado. I like to eat mine without a bun but these would also be great on a nice sprouted grain bun or on some raw bread.