If Kim Latimer’s story “Remarkably Raw and Delicately Dehydrated” on page 17 of our September issue piqued your interest for vegan cuisine, try out these recipes from chefs Heather Pace and Helen Liba. Please note that a food dehydrator works best for these recipes, but you can also use a conventional oven.
Buckwheat Tomato Crust
1 cup buckwheat, soaked
½ cup sunflower seeds, soaked
¼ cup ground yellow flax seed
¼ cup sun dried tomatoes, soaked
3 tbs olive oil
⅓ – ½ cup tomato soak water
1 clove garlic
¼ cup chopped green onion
½ tsp Himalayan salt
1 tbs dry or ¼ cup fresh basil leaves
½ tsp dried oregano
In a food processor, grind the buckwheat, adding a few tablespoons of the tomato soak water. Transfer to a bowl.
Grind the sunflower seeds. Add to the buckwheat along with the ground flax. Combine the soaked, sundried tomatoes and all remaining ingredients until smooth in the food processor. Mix into the buckwheat/sunflower/flax.
Spread the mixture onto teflex sheets, creating rounds or squares. Score.
Dehydrate at 145F for one hour.
Turn the temperature down to 115F and continue to dehydrate until you can flip the crusts over to the mesh screen (about 15-20 hours).
Cheesy Crunchy Kale Chips with Cheddar Cheesy Sauce
1 cup cashews
¼ cup sunflower seeds, soaked 4 to 6 hours
1 large red pepper
¼ cup water
4 tbs nutritional yeast (this provides the cheesy flavour)
3 tbs lemon juice
1 ¼ tsp Himalayan salt
2 tsp onion powder
1 large clove garlic
Blend all ingredients in a high-speed blender until completely smooth.
Kale
2 large bunches kale
Few sprinkles salt
Stem kale and tear into large pieces. Set in a bowl.
Sprinkle a bit of salt over the kale and hand massage to break down the fibers.
Pour the sauce over top and mix with your hands to make sure all kale is coated. Spread on teflex dehydrator sheets. Dehydrate for one hour at 145F (to get up to temperature and give a boost to drying process – yes, it is still raw).
Turn down temperature to 115F and continue dehydrating for 15-20 hours until super crunchy.
Kale chips sometimes soften slightly after a few days. Re-crisp them by popping back into the dehydrator at 115F for 5-6 hours if necessary.
