Category Archives: LEFTOVERS

CABIN FEVER DINING: What I made today post-Sandy

POST #848
With no public transportation on the day after Sandy, this week is definitely a stay-cation.  Worse, everything within walking distance is closed.  Cabin fever city!  Back to the kitchen!

This morning I got up and made some kale/cashew cheeze in my much beloved Cuisinart food processor (it has already outlasted each of the two economy food processors I had before) to go with the sunflower seed crackers I meant to eat later.

Later, I made a “surf and turf salad.”
I had some leftover torn-up kale from huge bunch I’d bought on Sunday, so I chopped it up a little more, added some soaked wakame seaweed, also chopped up, about 1/4 C chopped red bell pepper, 1/2  jalapeno, chopped, some freshly-ground black pepper, 1/2 galangal (don’t ask why, I have no idea), 2 chopped garlic cloves, about 1/2 C lentil sprouts, and about 1/4 C sunflower seed sprouts, then some apple cider vinegar and olive oil.  It didn’t seem like enough, so I took a heaping soup spoon of the kale/cashew cheeze and mixed it with water to make a creamy dressing which I poured over the top.  Yumm!


A FAIRWAY VISIT: and a dose of reality (good, actually)

Post #703
I went up to Fairway yesterday (Fairway is an amazing market in New York City, which has just about any food you could possibly want, at very reasonable prices — it is definitely worth the subway hassle).  Dang! They must have been reading my posts! They have raised the price on the organic cashews so it is now more than the price of the raw cashews available pre-packaged downstairs.  Shoot!  And I thought I was so clever!  Oh well. 

Anyway, I got about 1-1/2 lbs. of raw cashews, 1 lb. of almonds, 1 lb. of lentils 1 lb. of of quinoa (wow! The quinoa price has doubled in the past year!) , 1 lb. of sunflower seeds, a red bell pepper, a box of Campari tomatoes, 2 lbs. of lentils, 1 lb. of hull-less barley, and a couple of Lara bars (I don’t think the Lara Bars are still raw, because they don’t say raw on the label anymore, and the company has refused to answer my queries.  I am going to have to break down and start making my own bars).  I also got some dried olives to use with the kale and collards, or just to eat if I accidentally get a salt craving (that happens about once a year — you already know I am not a salt person).  Let’s see… what else did I get – I went round and round and upstairs and downstairs and read all the labels on the vegetables, because often they but organics downstairs.   Oh, yes! I got three bright, shiny (i.e. nice and fresh) jalapeno peppers.  All of this ran me a little over $50.00.  Normally, I might screech at that kind of grocery bill, but…

To be realistic, since May, I have not gone to the supermarket.  I have survived on the beans, grains, seeds, and nuts, I had purchased before my personal financial melt-down in May, the tomatoes I dehydrated last year, and the vegetables I have received in my CSA share box (I am definitely feeling superstitious right about now – this is the second year that I have paid for my CSA in the beginning of May, and my hours have been slashed in the end of May.  I’m starting to save now for next year’s CSA share).  I’ve been sprouting my beans, grains, and seeds, and using up the cashews and almonds (it’s been a couple of months that I haven’t had any of my favorite dishes I make with cashews and almonds, since I ran out, but I still do have some walnuts in the freezer)  $50.00 isn’t that much when I am only doing it about every 5 months.  (Winter is coming, so I’ll have to depend on sprouting seeds more and my next visit to the supermarket may well come sooner (the CSA winter share is not famous for including greens, so I’ll need more grains and seeds to sprout.  I do like to get into making sauerkraut in the winter – the cabbage prices are usually more reasonable than those of any other greens).

 I have never tried sprouting barley before .  I’ve seen it, but I’ve never done it in my own home (I like things that will sprout in jars and do their own thing even if I don’t pay attention to them – love lentils, sunflower seeds, and wheat).  I have still have an old flat sprouter that needs 1 sq. ft. of space and lots of sprinkling – I’ll drag it out.  Wish me luck) This afternoon, while I was reviewing websites, I found some info on sprouting which makes me think I won’t be sprouting – they said you need unhulled barley.  Oh well.  I will put a tablespoon of this barley in a jar and see what happens.

 My kitchen is going to go back to being a garden very soon.  I’ve got lentils, sunflower seeds, quinoa, barley, and a little leftover wheat to sprout!  Oh, joy!  I have some diversity in my diet coming up!

I have some cashews now, and I still have that kale from last week, so I’m going to make my delicious kale/cashew pate and put it on tomato slices for a designer dinner in the next few days.  This is almost as exciting as going to a restaurant when someone else is paying!

DINNER TONIGHT: Upgraded Asian Scramble, Chili Corn, and Traditional Okra & Tomatoes


I wanted to try Ani Phyo’s Asian Scramble, so, when I woke up at 4:30 a, I put almonds and sunflower seeds in to soak, then went back to bed. When I got up again at 6a, I drained and put the almonds and the seeds into the dehydrator, and left them for the day.

When I made the “Asian Scramble”, I was disappointed to find that it did not really taste like “Asian” to me (I have been researching Japanese flavors, and I pretty much know most Chinese and Korean flavors) or anything else, i.e., the mix, although pleasant-tasting,   tasted very bland to me. I added some garlic powder (my Japanese room-mate has decided that I can once again dehydrate garlic (despite the way it makes the house smell), as she says that fresh garlic does not taste “right” to her), and @ 3 T of Thai green curry paste, and decided it was done.  To serve, I made patties and put Thai curry paste mayonnaise on top (choose your mayonnaise recipe, add Thai green curry paste)

I served the altered Asian Scramble patties with a corn/lemon/chili powder mix (in remembrance of my old Mexican room-mate, who once gave me an ear of corn which had been soaked in lemon juice sprinkled with red pepper powder) and a “traditional” chopped okra/tomato mix seasoned with garlic (I like to the traditional combination of okra and tomatoes, because the tomatoes make the okra’s gooey-ness  less noticeable).

It was a nice meal, but the best part was when my room-mate told me she was looking forward to the leftovers tomorrow (Who ever looks forward to leftovers?? It must have been good!)




Leftover cashew chedda cheez

Daikon slices about 2 inches wide and 3 – 4 inches long.


Arrange the daikon slices close to one another on a teflex sheet-covered dehydrator tray.

Spread a spoonful or so of the cheez on each daikon slice.

Dehydrate for 6 hours or so at 100 degrees.

Check the slices for dryness. If not completely dry, put them back into the dehydrator and continue to dehydrate until they are completely dry.

When the cheez bites are completely dry, remove from the dehydrator, eat some, and store the rest in a tightly sealed container in the refrigerator.

Remove the tray from the dehydrator, peel the cheez-covered daikon slices from the teflex and place them


I used a variation on my cashew chedda cheez recipe that has butternut squash and olive oil in it.



1 C cashews, soaked 2 hours, rinsed and drained

1 med. red or orange bell pepper, seeded and chopped

1-1/2 C butternut squash, peeled and cubed

Juice of 1 lemon

1 T extra virgin olive oil

2 T nutritional yeast (optional, not raw)

1 t sea salt, or nama shoyu (or to taste)

6 T water

1 T garlic powder

1 T chili powder, or to taste (optional)


Place all ingredients in the VitaMix and process until smooth.

Use right away, or refrigerate for a firmer texture.

The taste of this chedda cheez is pretty much like the simpler one I usually make (1 C cashews, 1/3 lg. red or orange bell pepper, 1 T chili powder, 1 t onion powder, 1/2 t sea salt, juice of 1 lemon, water to cover cashews, all blended smooth).  I wanted to try it because it is a good way to use up butternut squash.

Both cheezes can be used as a spread, as a sauce, as a salad dressing, or as a dip.









Last night, I made butternut squash soup. In figuring out how much squash and carrots I needed to make the soup, so I could write a fancy recipe with exact amounts, I ground up an excess amount of squash and carrot, and ended up with about 2 cups of squash and a cup of carrot left over. I have never eaten squash cookies before – voila! A star is born.


1 C cashews (or other nuts, if you prefer)

2 C butternut squash, grated in the food processor (or other winter-type squash)

1 C carrot, grated in the food processor

1 apple, peeled, cored, diced

1 C ground flax seeds

Water as needed to make a stiff sticky dough


  • Place cashews in the food processor and grind fine.
  • Add squash, carrot, and apple and continue to process until finely ground and well mixed.
  • Remove mixture to a large bowl.  Add ground flax seeds and mix well.  Add water or apple juice as needed to make a stiff, sticky dough.
  • Place 1 – 2 T mounds of dough on teflex-lined dehydrator trays (it is easier to do this if you put a mesh screen under the teflex sheet.) Mash the cookie mounds to about 1/2 inch thick cookie-like shapes.
  • Dehydrate for 6 hours at 100 degrees.  
  • Remove trays from dehydrator. Place a mesh screen over surface dried cookies, and place a dehydrator on top. Flip the assembly, then remove the dehydrator tray and mesh screen, and carefully peel the teflex sheet from the cookies. Return the cookies, now on mesh-screens on dehydrator trays, to the dehydrator, and continue to dehydrate 2 – 4 more hours, or until the cookies have reached the desired firmness.

If you want a sweeter cookie, you can add some agave syrup or dates to the cookie dough before dehydrating.


How can you economize on a raw food diet?

MAKE EASY TO FIND, INEXPENSIVE FOODS YOUR DAILY STAPLES. If you are like the rest of humanity, you probably eat mostly the same things. Bananas, cashews, flax, kale, collards, and other dark leafy greens are available most of the time. They are easily available and typically inexpensive because they are in demand by many people, regardless of their dietary focus.

: Many people graze, eating whenever it occurs to them, all day long. (Some raw food “gurus” actually recommend this approach) This can be expensive, and it can also add to your girth. If you stick to eating only when you are truly hungry (not when you are just thinking about what you could be eating, or because you have that food in your bag), the only thing that will get fat will be your wallet.

ONLY BUY WHAT YOU EXPECT TO EAT: Make a shopping list and stick to it. Work at sticking to that plan, and only buying those things. Of course, if you find a new recipe, and you need something unusual for that recipe, you can deviate from your plan.

BULK BUYING: On-line stores often offer bulk rates. The local co-op may offer a discount for cases of whatever it is that you want. Of course, if you buy from the bulk bin, it will be cheaper, and, likely, fresher, than buying packaged goods.

TRACK WHERE YOU FIND THE BEST PRICES: Shop your local health food stores, farmer’s markets, and co-ops, as well as any on-line suppliers you use. Notice the prices on the things you buy, and where you buy them, and track them. You can even track this information on a spreadsheet. When you run low on something, you can refer back to your listings to remind yourself of where prices on that item are best.

PREPLAN WHAT YOU WILL DO WITH LEFTOVERS: It is a good idea to plan what you will do if you have leftovers BEFORE you start to prepare a meal.  If you know exactly what you are going to do, and, even better, if you can do it right after the meal, you can prevent the food wastage that can come when you just don’t want to eat that again. Freezing and dehydrating are the usual options. I usually make patties in the dehydrator right away with the spaghetti sauce that isn’t used when I make it for dinner.  Dehydrating is a wonderful way to save prepared food as well as vegetables and fruit that you just are not going to get to.  In addition, many raw food preparations, as well as raw fruit and vegetables can be frozen for a month.