Enjoy these vegan dehydrated recipes from crunchy crackers to crepes. You can now feel satisfied on any healthy diet!
This recipe is in honor of all those raw food lovers who wish they could sit down and enjoy a warm, hearty meal once in a while. Raw food doesn't have to be all about cold salads 100% of the time. Recipes like this one by Amy Lyons of Fragrant Vanilla Cake can really help one get through the colder season feeling nourished and satisfied. Marinated portabello mushrooms, sun dried tomatoes, and crimini onions soften in a creamy garlic sauce, topped with a yummy walnut crumble. Put that dehydrator to good use and enjoy this delicious casserole tonight!
Sink those lovely teeth into a chocolate dipped coconut lime macaroon by Amy Lyons of Fragrant Vanilla Cake. Crunchy on the outside and chewy on the inside, the PERFECT macaroon if we don't say so ourselves.
Enjoy a gooey, doughy, sweetly spiced cinnamon roll while maintaining your raw diet! Hazelnut pulp, ground flaxseed, figs and dates form base ingredients for the rolls themselves. The almond cream is a simple and delicious blend of soaked almonds, dates, a touch of coconut oil and a dash of cardamon and nutmeg to spice it up.
The cinnamon rolls were an adaption of a recipe from Goneraw, check it out for more inspiration!: http://goneraw.com/recipe/cinnamon-rolls
It is gorgeous! You can spread it on any raw cracker you have, on a slice of bread or if you are expecting guests – cut and bake a french baguette with a little bit of olive oil…
If you are a cultured raw foodie than you've probably tried at least one version of a raw onion bread over the years. This version by Heather Pace is basic and easy to make but does not short you on flavor! If you are not a fan of onion she recommends using only 1 onion and subbing some extra zucchini. Use this bread as an open faced sandwich with avocado, tomato, hummus spread and sprouts or dip in a bowl of raw soup for a quick lunch or dinner!
Not only is it a relatively simple and easy dish to execute, you have options to make it as an appetizer, main course, or even finger food -- it all depends on the size of your tart crust. If you'd rather not make a tart you can simply enjoy the tender/wilted veggies alone (they're certainly tasty enough to do so) and pair them with a sauce or dressing of your choosing.
A crunchy macadamia nut snack sweetly spiced with a blend of low glycemic coconut sugar and aromatic garam masala. This is a great base recipe that you can take many different directions. For instance, if you prefer something more savory leave out the coconut sugar and vanilla and add a touch more salt. A great party snack idea!
This is probably the most flavorful raw food meal I have ever eaten! When I created this recipe, I had been primarily snack-
ing for a few weeks and I missed the taste of a real meal. Well, this recipe did the job. The Sambar Masala tomato sauce balances out the earthy flavor of the rice, and the nut chutney is sweet, savory, crunchy, and the perfect complement to the
tomato sauce and rice.
Nothing goes better with a warm cup of tea in the Fall than a sweet coconut macaroon especially when it possesses a bright pop of orange like these! Warm them up in the dehydrator for a more authentic macaroon texture and to saturate your ingredients with rich coconut flavor.
Now for this recipe. It.is.so.yummmmm! I’ve posted several recipes using Frank’s Finest spice blends, because they are perfect. I don’t have to guess or play scientist to get the flavor just right. The spice blends are perfect just as they are, which is why this granola was quite the hit. It’s the perfect fall treat!
With fennel, rocket (arugula) and these on the vine tomatoes in season now, what better way to celebrate this bounty than with a beautiful fresh pesto, and crispy chia crackers.
This is actually a really simple little recipe; the vine tomatoes that I’ve plated these with just have a small amount of salt sprinkled over them with a drizzle of avocado oil. I’m still enjoying the leftovers as I write this now.
Chia crackers are much lighter and can more easily be made thinner than flax crackers, which is why a lot of people prefer them.
Once dehydrated kale takes on a surprisingly neutral flavor making it perfect for both sweet and savory sauces. This recipe is inspired by the sweet spicy flavor of autumn, and makes for a fun variation on the traditionally cheesy flavored kale chip!
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!