October 12, 2024 / Lyn Jones / 0 Comments
This raw version of classic Italian focaccia bread is as comforting, delicious & prone to overeating as the original. The flavour is a live ringer and goes great with salads and raw soups. 12 servings
Ingredients
1 cup flax seeds – golden looks better
1 cup sunflower seeds
2 cups quartered yellow onion
1.5 cups chopped tomatoes
1/4 cup olive oil
1 teaspoon sea salt
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
dehydrator tray* (or oven – see below)
Step 1
Place the flax seeds and sunflower seeds in a food processor fitted with the S-blade.
Process them on high speed for about 30 seconds or until they are finely ground (as close to a flour-like consistency as possible).
Add the remaining ingredients and process for about 10 seconds or until a rather chunky batter forms. Spread the batter evenly over a Teflex-lined dehydrator tray*.
Step 2
Dehydrate at 115 F for 12 hours, flip over, and remove the Teflex sheet.
Continue dehydrating for another 12 hours or until the bread is dried all the way through and has a slightly harder outer layer.
Step 3
Cut into 12 pieces (3 rows by 4 rows) and store in an airtight container in the refrigerator for up to a week.
NOTES:
* If you have an oven that can be set to “warming” temperatures below 115 F, you can use that as well and it will probably save you some time.
** Either brown or golden flax works for this recipe but the golden flax delivers a more bread-like color.
October 5, 2024 / Lyn Jones / 0 Comments
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. Serve with: A little sour cream and a mixed green salad.
Serves 4
Ingredients
1 15-ounce can black beans, rinsed
½ cup shredded Monterey Jack cheese, preferably pepper Jack
1/2 cup prepared fresh salsa*, divided
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided
1 ripe avocado, diced
nutritional yeast
egg – to scramble with ingredients
Step 1
Combine beans, cheese** (or add add N.yeast & scrambled egg). Place tortillas on a work surface and 1/4 cup salsa in a medium bowl. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
Step 2
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
TIPS:
* Fresh tomato Salsa for 10 – can mix 3 days ahead
Ingredients
4 cups diced tomatoes, (5-6 medium)
3/4 cup finely diced red onion, (about 1 small)
¼ cup red-wine vinegar
1-2 jalapenos, seeded and minced
½ cup chopped fresh cilantro
½ teaspoon salt
Pinch of cayenne pepper, or more to taste
** instead of cheese try adding nutritional yeast to mix and then an egg scrambled with chives added (to hold it together) or a little besan flour then lightly saute.