Tag Archives: raw dehydrated crackers

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!

BACK HOME & BACK IN THE KITCHEN

POST #846
I’m home at last! The hurricane was coming in, my family valiantly worked to get me out of the Outer Banks, into Virginia Beach, onto a bus to Newport News, VA, and then I had a 10 hr. train odyssey back to New York City (Luckily, I had an arsenal of books and magazines, and…the train had electrical outlets and wi-fi, so I didn’t get a wink of sleep on the all-day train!)

After a long night’s recuperative sleep, I woke up bright and early this morning, did some work around the house, ran around the neighborhood scoring batteries and flashlights and some kale (I figure 2 lbs of kale will make enough kale chips that I can live through any power outage). Everyone’s hurricane-crazed here (insane lines with people in stores talking to total strangers (me) while standing in interminable lines that kept seeming to get longer or else not moving at all, or else both.

This evening, I opened the last jar of kohlrabi/garlic/jalapeno pickles and the last jar of cabbage/jalapeno sauerkraut.

I’d been unhappy about the first jar of kohlrabi, but, after a week, the second jar turned out fine (we ate them up at the beach last week!), and I had left the third jar to see what would happen if they went 3 or 4 weeks. Opening the jar today, I was faced with some busy fizzing, and, when I tried the pickles, I was glad to know that longer works very well. These pickles are even better.

The sauerkraut was a very happy experience! The first jar did nothing for me, but this jar (at 3-4 weeks) turned out very tasty. Yumm!

Right now, I have a jar of lentil sprouts working, and jar of sunflower seed sprouts. Tomorrow morning, after I make up the kale chips and stow them in the dehydrator, I think I will make some sunflower seed crackers from a recipe in Rose Calabro’s book, Living in the Raw … haven’t had those for a while (hopefully, we won’t lose power, and I’ll be able to get them dehydrated for 12 hrs).

MY TWO FAVORITE CRACKER RECIPES

SUNFLOWER SEED CRACKERS
based on a recipe in Living in the Raw, by Rose Lee Calabro

2 C sunflower seeds, soaked 6 hrs., rinsed, and drained
2 C flaxseed, finely ground
1 lg. onion
sea salt to taste
3 T Italian herbs (or 1 T each basil, oregano, and thyme
1 T chili powder (optional)
1 T garlic powder (optional)
1/2 – 1 C water

  • With the Champion juicer fitted with the blank plate, process the sunflower seeds into a large bowl. (Alternatively, grind very fine in a food processor)
  • Add remaining ingredients and mix well, to a medium thick dough. Add more water if you think you need it.
  • Spread mixture 1/4 “ thick on a teflex sheet on a dehydrator tray. Keep hands wet to make spreading easier.
  • Score the crackers with a spatula.
  • Dehydrate at 105 degrees for 5 – 6 hrs.
  • Remove each tray from the dehydrator. Place a dehydrator mesh screen over the crackers, place another tray over top of the screen, and flip the entire assembly. Remove the top dehydrator tray and peel off the teflex sheet.
  • Replace the trays in the dehydrator and continue dehydrating for another 5 – 6 hours, until the crackers are completely dry.


CORN CHIPS
based on a recipe from Lillian Butler

1 C almonds, soaked, rinsed, drained
1 C flax seed, finely ground
3 C corn kernels
1 yellow bell pepper
Oregano to taste
Chili powder to taste
Salt to taste
Water as needed

  • Process the almonds through a Champion juicer, with the blank plate, into a large bowl. (Alternatively, grind almonds fine in a food processor)
  • Process corn and bell pepper in a food processor.
  • Combine all ingredients in a large bowl. Add water, if necessary, to form a stiff dough.
  • Spread mixture 1/4 “ thick on a teflex sheet on a dehydrator tray. Keep hands wet to make spreading easier.
  • Score the crackers with a spatula.
  • Dehydrate at 105 degrees for 5 – 6 hrs.
  • Remove each tray from the dehydrator. Place a dehydrator mesh screen over the crackers, place another tray over top of the screen, and flip the entire assembly. Remove the top dehydrator tray and peel off the teflex sheet.
  • Replace the trays in the dehydrator and continue dehydrating for another 5 – 6 hours, or until the crackers are completely dry.