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Recipe: Vegan Cheese and Onion Flavour Dehydrated Spinach Crisps

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Cheese and onion dehydrated spinach chips

Man, these are as good as regular cheese and onion crisps, but vegan and healthy! The only thing I dislike about these dehydrated spinach chips is that they take twenty-four hours to make but only approximately twenty-four seconds to eat. Still, that’ll teach me to forget that a large handful of raw spinach shrinks down small enough to fit on a five-pence piece when cooked (or, as in this case, dehydrated).

Although the spinach was dehydrated at under 45C, I can’t call this a raw vegan recipe as it contains nutritional yeast which is pasteurised to kill the yeast so if you want to make it raw vegan, leave out the nutritional yeast.

Recipe: Vegan Cheese and Onion Flavour Dehydrated Spinach Crisps
 
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Cuisine: Vegan
Ingredients
  • 2 large handfuls of spinach
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1 tsp onion powder
Instructions
  1. Put the spinach in a mixing bowl and coat with the olive oil, nutritional yeast and onion powder.
  2. Lay the spinach on the dehydrator trays without overlapping and dehydrate at 40-45C for 24 hours or until crispy.

 

 

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Recipe: Dehydrated Kale Chips With Chilli

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Dehydrated kale chips with chilli

A bag of kale seems to last forever, doesn’t it? If you’ve got a never-ending bag of kale in your fridge, here’s something to do with it. This recipe is loosely based on the one in Ani’s Raw Food Essentials – it was her idea to add the agave nectar. I won’t bother with the agave nectar next time as, although it added a nice sweetness, it made the chips too sticky for my liking.

I’ll also fill up all the dehydrator trays with kale next time because a couple of large handfuls (two trays’ worth) of kale seemed like a lot at the time but it shrank down loads and only made a ramekin’s worth of chips. And you’re going to want more than one ramekin’s worth, I can tell you. If you’re in the market for a dehydrator, I can recommend the Froothie Optimum P200 Dehydrator.

Dehydrated Kale Chips
 
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Recipe type: Dehydrator
Cuisine: Raw vegan
Serves: 1 serving
Ingredients
  • 2 large handfuls of kale
  • 1 tbsp olive oil
  • 1 tbsp agave nectar
  • Chilli flakes to taste
Instructions
  1. Put the kale in a mixing bowl and add the olive oil, agave nectar and chilli flakes. Mix together well.
  2. Dry in the dehydrator at 45C for about 12 hours or until crispy.

Other similar recipes you might like:

Baked Kale Crisps  – Recipes From A Pantry
Spiced Aubergine Crisps  – Fuss Free Flavours

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Recipe: Raw Vegan Banana Bread Biscuits

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Ani Phyo's raw vegan banana bread biscuits

The strawberry and coconut macaroons I made in my dehydrator the other day didn’t last long, so it was time to make the other recipe in Ani’s Raw Food Desserts that had caught my eye.

Ani's Raw Food Desserts
Ani’s Raw Food Desserts

My cheapy food processor chopped the dry cashews okay but it didn’t like the bananas and refused to chop them, so I bashed them with a wooden spoon and the pecans kind of stayed whole. But the end result was delicious, so who cares if they look a bit ‘rustic’, eh?

Ani Phyo's raw vegan banana bread biscuits

As you’ll see from the recipe, I left my biscuits in the dehydrator for 10 hours but they were still a bit moist in the middle and therefore more cakey than biscuity. If that’s the texture you require, great – but if you want them a bit drier, then leave them in for another hour or two (or three or four).

Ani Phyo's raw vegan banana bread biscuits

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Recipe: Raw Vegan Banana Bread Biscuits
 
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Adapted from Ani's Raw Food Desserts by Ani Phyo
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Recipe type: Raw vegan
Cuisine: Dehydrator
Serves: 12
Ingredients
  • 2 cups dry cashews
  • ¼ tsp salt
  • 2 ripe bananas
  • 1 tsp vanilla extract
  • ½ cup dry pecans, chopped
Instructions
  1. Put the cashews and salt into a food processor and process into small pieces.
  2. Break up the bananas and add to the processor with the vanilla and process.
  3. Add the pecans and pulse until everything's combined.
  4. Shape into biscuit shapes and dehydrate at 45C for 10 hours, or longer if you want them drier.

 

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Recipe: Raw Vegan Strawberry and Coconut Macaroons

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Raw vegan strawberry and coconut macaroons

While I was thinking about what next to make in my dehydrator, I remembered I had a copy of Ani’s Raw Food Desserts and remembered that the reason I’ve never taken much notice of raw food ‘cook’books in the past was because a lot of the recipes needed a dehydrator. So I grabbed my copy off the shelf and flicked through and a couple of recipes immediately looked appealing.

Like this recipe for strawberry and coconut macaroons, for example. Ani’s recipe in the book says to dehydrate them for 3-6 hours but my macaroons were still too moist in the middle for my liking after that amount of time and also had a strange bitter taste, so I lowered the temperature and left the dehydrator running all night. In the morning, they were perfect.

I’m assuming my mix was so wet and took so long to dry because, when Ani stated in her recipe 1 cup of strawberries, I had no idea whether that meant whole strawberries (therefore leaving a lot of gaps/air), or to cut the strawberries up so they fit into a cup. I went for the latter method and ended up with a mix that was practically liquid. Still, even if I did go about things the wrong way, the end result was perfect, so that’s the recipe/method I’m going to post here.

I kept thinking these macaroons should be pink but then the logical part of my brain told me that this is natural food and the pink confection you see in the shops is pink because they’ve got food colouring added to them. If you like those biscuity kind of coconut macaroons you find in the shop, you’ll love these. And unlike those ones you find in the shop, these are healthy.

Raw Vegan Strawberry and Coconut Macaroons
 
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Recipe type: Dehydrator
Cuisine: Raw vegan
Serves: 10
Ingredients
  • 1 cup sliced strawberries
  • ⅓ cup pitted dates
  • ⅓ cup agave nectar
  • 1 tbsp vanilla extract
  • 2 cups desiccated coconut
Instructions
  1. Put the strawberries, dates, agave nectar and vanilla extract into a food processor and blitz until thoroughly mixed. It doesn't have to be perfectly smooth.
  2. Add the desiccated coconut and pulse until mixed in.
  3. Shape into 10 balls and place on a dehydrator tray.
  4. Dry for 12 hours on 40C.


 

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Recipe: Dehydrated Raw Chilli Crackers

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Raw cashew and chilli crackers

Raw cashew and chilli crackers

Why did I wait so long to get a dehydrator? What I’ve eaten from it so far has made me want to give up pizza and become a raw foodist. Well, that might be a bit hasty, especially as it’s Friday and Friday night is chippy chips night, so any new raw foodist lifestyle will have to hang on for a bit.

Chilli, cashew and sunflower seed raw crackers

But, these raw crackers I made are amazing. I tried some raw crackers a couple of years ago when I bought some at VegFest but I didn’t like them. So I wasn’t expecting great things from these but now I never want to eat anything else, ever. They’re especially good spread with the best ever hummus and topped with olives.

Raw crackers with hummus and olives

The original recipe is here but I added chilli flakes because, well, you know… chilli…

Dehydrated Raw Chilli Crackers
 
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Recipe type: Dehydrator
Cuisine: Snacks
Ingredients
  • 1 cup soaked sunflower seeds
  • 1 cup soaked cashew nuts
  • ¼ cup soy sauce
  • ½ cup coconut water
  • 1 large spring onion
  • 1 clove garlic
  • 2 whole dried chillies
Instructions
  1. Put everything in a food processor and blitz it all up
  2. Spread the mixture evenly on your dehydrator trays
  3. Dehydrate on 48C for 15 hours (score lightly with a knife after about an hour and this will make breaking the crackers up easier when they're done)

 

 

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