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