Enjoy these vegan dehydrated recipes from crunchy crackers to crepes. You can now feel satisfied on any healthy diet!
Amber says of this recipe, "Between my garden and the farmers’ market, I rarely have to go to the supermarket in summer. Vegetables can be turned into crisp crackers, pizza crusts, and tostadas. Topped with plump, freshly picked tomatoes, buttery avocados, spicy jalapeños, and a burst of corn from the cob, you’ve got a gourmet meal fit for serving company. I use my Excalibur dehydrator frequently in summer to save extra produce from spoiling. This way, I can enjoy the harvest well into fall and winter. These easy tostadas will keep several months when stored in an airtight container. Choose the highest quality produce for this recipe, which is ideally made in summer when the best tomatoes and corn are in season. You can also make this more or less spicy by adjusting the amount of jalapeño."
Thin, crunchy raw vegan corn chips work perfectly to scoop up a chunky tomato salsa by the mouthful. The perfect appetizer or addition to a Mexican-themed meal!
Sweet, spicy, and totally satisfying, this recipe for carrot cashew bread by Lisa Pitman makes a very yummy snack when the usual piece of fruit isn't going to cut it. Try a slice with cashew or coconut butter and a drizzle of raw manuka honey. Plug in that dehydrator and have some fun with this recipe!
Kale chips are the perfect healthy delicious snack! If you'd like a different variation to the usual cheesy flavored kale chip try out this recipe by Laura Dawn. Crispy, crunchy kale chips with plenty of delicious tomato and herb flavor!
Have you ever eaten some kale chips and really doubted whether you were eating something as healthy as kale, nuts and seeds, and organic spices? Kale chips are just so yummy it's almost too good to be true! This is a go to recipe by Amber Shea Crawley for pizza flavored kale chips. Get a batch going in the dehydrator tonight for a snack attack tomorrow!
The magic of this tasty raw treat is that it's simply a matter of mixing up a few ingredients in a bowl, spreading everything out on teflex dehydrator sheets, and letting your dehydrator do the rest of the work for you. This granola is full of whole food goodness including fresh rolled oats, sunflower seeds, coconut flakes and sprouted buckwheat. It has a subtle cinnamon flavor and is sweetened only with pure maple syrup. Adding a bit of coconut oil to your granola recipes will give them a crunchier consistency and richer flavor!
These little bite sized butternut squash cakes have just the perfect amount of sweetness and turn out soft, buttery and moist. Nutmeg, clove, cinnamon and vanilla come together to give these cookies an almost pumpkin pie like flavor. Top with a spoonful of sweet cranberry jam!
Let Sayward of Bonzai Aphrodite illuminate the mysterious process of making your very own green powder! It is easier then you might imagine and can be an awesome idea for those of us with gardens which have a tendency of producing an abundance of certain vegetables at certain times. How can one ever utilize all that abundance at once? Well, one option is to dehydrate those yummy greens at a low temperature to preserve their vital nutrients, and then grind into a fine powder. Add this to smoothies, soups, or juices all year long for a serious green power nutritional boost.
Smokey, salty, crispy, crunchy, and just downright delicious! This recipe is everything you could want from a kale chip and more! If you don't have a dehydrator do not despair. These can be made in your oven as well on the lowest setting with a drying time of 6-8 hours (just don't leave your house or go to sleep!) If you do have a dehydrator your kale chips will be crispy perfection after about 12 hours at 118 degrees or so. This yummy recipe by Sayward Rebhal was adapted from Renegadehealth.
Sometimes all it takes to let all those worries slip away is a delicious, freshly made, soft, chewy oatmeal cookie made with a handful of wholesome (yet totally yummy) ingredients, served with a tall glass of almond milk. In this recipe Tess Masters uses organic raw oat groats instead of processed and steamed rolled oats, and combines them with raw pecans, fresh apple, cranberries, raisins, dates, coconut oil, cinnamon, ginger, vanilla and the zest of fresh lemon. Dehydrate for 12 hours for a chewy, soft cookie, or leave in for 15+ hours if you'd like sometime a bit crunchier that will keep longer without spoiling in your pantry.
Don't you just love recipes that utilize your left over almond pulp from making almond milk? There is no need to let that stuff go to waste because it makes a wonderful base for raw breads, both sweet and savory. In this recipe by Deborah Marsh you will find ingredients like coconut flour, flax and psyllium, chewy dried cranberries, ripe mashed banana, freshly squeezed orange juice, chopped walnuts, lucuma, coconut palm sugar and lovely spices of cinnamon, ginger, nutmeg and vanilla. The bread can be eaten warm right out of the dehydrator smothered in vanilla cashew lucuma icing!
Headed on a long drive or camping trip this summer? If so be sure to make up a batch of these crackers to take along with you, we're sure you will be thankful you did! This recipe combines the perfect levels of savory and sweet, and each cracker has a delightful crunch from soaked and dehydrated flax seeds and raw pumpkin seeds. Rich in omega 3 fatty acids, protein, and zinc, you'll be nourished AND satisfied even if you're out in the middle of nowhere.
This recipe is incredibly easy, affordable, AND tasty! It makes the perfect base for an open raw vegan sandwich when you want something a little softer than a cracker but not too dense and complicated with the ingredients. This is Sarahfae's simple "no frills" recipe that can be adapted to suit your tastes. Make it savory, sweet, or even spicy!
Raw Chef extraordinaire Sarahfae of Addicted to Veggies recommends this savory tart recipe if you are looking for something new and fun to share with your friends at a summer barbecue or picnic! Even the fussiest eaters will like this recipe, and you don't have to be down with raw foods to thoroughly enjoy the delicious flavors of this recipe's buttery flax crust, creamy carrot-top pesto, soft and richly flavorful caramelized onions, tender wilted zucchini, and fresh spinach and tomatoes!
The creation of this recipe by Young and Raw was inspired by a trip to Jeremy Safrons farm in Haiku where he had made raw bread with fresh tumeric from his land. Tumeric is an incredibly potent anti inflammatory herb that also helps the body detoxify harmful substances. It is amazing for helping to prevent or remedy inflammation within the skin. This recipe is great because it combines the healing benefits of tumeric with a versatile raw, gluten free bread that can be used to make a hearty sandwich! Try this bread with a sprouted hummus spread, avocado, tomato, sprouts and pickle!
Every one knows how amazing leafy green vegetables are for you. No one is questioning whether they should eat more greens, most people believe they should! The question is then how to get more greens in the diet in a delicious and convenient way. This recipe is both of those things and combines vitamin and mineral packed kale with a generous dose of rich sesame tahini which is also known for being high in bone strengthening calcium. Eat your greens and become stronger and healthier! These kale chips are light and crispy and have just the perfect amount of sauce on them for that melt in your mouth consistency once dried. Tahini kale chips....simply a classic....
Crispy sweet "baked" onions with a creamy, cheesy, sunflower seed sauce that mimics the flavor of cheddar? Yes, please! This is another incredibly creative recipe by Callie England that will satisfy those cravings for any snacky, cheesy, savory, oniony type foods. Callie tells us, "These crispy onions are a great addition to salads and soups. Plus, they will store beautifully in the freezer, so make extra and you’ll have them for quite some time." They are crunchy, light, and oh so yummy!
Buttery and sweet, these little cashew pumpkin cookies will fill your house with the delicious and comforting scent of pumpkin pie spice. Instead of pumpkin this recipe calls for butternut squash which gives a very similar flavor but is more readily available and convenient. You can make these cookies crunchy or chewy depending on when you pull them out of the dehydrator. We recommend you eat them with a cold glass of fresh chocolate almond or pumpkin seed milk!