Tag Archives: raw vegan 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!



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).

WANT CRACKERS: No dehydrator

If you really want crackers, but cannot finesse a dehydrator at this time (i.e., you really really want the Excalibur and are not willing to settle for anything else, and are saving as hard as you possibly can, even foregoing Thai coconuts and avocados!), there is a *semi-raw* way to go.

Your stove’s lowest heat is 200 degrees (in the US — if you are not in the US, then just look at your stove and the lowest number on the oven control will be the same amount of heat– this is not rocket science). Set the oven at the lowest heat, and prepare your cracker dough.  Line a cookie sheet with cooking parchment, and then spread your cracker dough out to the edges.  Put the cookie sheet in the oven and turn off the oven.  Wait about 1/2 hour then turn on the oven again.  Wait about 20 minutes, then turn it off.  Keep going like that until your crackers are dry on the top, then take them out, remove the parchment laden with semi-cooked crackers, put a new sheet of parchment on the cookie sheet, flip the crackers onto the lined cookie tin, then peel off the parchment.

Continue turning the oven off and on until the crackers are crispy.  (You will need a day off when you are cleaning the kitchen, so you can keep turning the oven off and on)

Conversely, if you don’t care so much about raw, but just want some healthy crackers, set the oven at 200 degrees (or your lowest temperature, and bake the crackers. (you might want to flip them midway)

Maybe you just want to go ahead and get the Excalibur with the timer! I love mine (I went two months eating the cheapest food I could buy just so I could get it sooner).


I’ve got 3 graduating classes this weekend, so I am making crackers and cheez… I am making my two favorite cracker recipes – my delicious corn crackers based on a recipe I learned from Lillian Butler at the long-gone Raw Soul and my sunflower seed crackers based on a recipe from Living in the Raw, by Rose Ann Calabro. I think I might make two cheezes – one spicy– or I might make some salsa with my leftover tomato sauce from the zucchini pasta last night.

It is always “fun” when I bring y students the crackers — they are not quite sure if they should try them because they are American-made, and many of my foreign students are convinced they cannot like anything American. I know I will get fans from the people who want “halal” or “kosher”, and I have quite a few of those.

The best time was when I had a raw foodist in my class… he was standing around smiling shyly and avoiding all the food on the table, but when I explained to him that I, the raw food teacher, had brought the crackers and cheez, and that I could personally attest to the fact that they were made of totally raw vegan ingredients and even give him the recipe, he came over and chowed down with the rest of the class.


I have just seen this on Raw Living Foods:

  • Whole flax seeds can be stored at room temperature for at least one year.
  • Ground flax can be stored at room temperature for at least four months.
  • Storing whole or ground flax in the refrigerator or freezer prolongs freshness.
  • Whole flax seeds and ground flax are stable during storage. 

My information is slightly different:

Yes, you can store whole flax seeds at room temperature or below for up to a year.

Ground flax seeds are open to oxidation and are likely to go rancid quickly if they are not stored in the freezer (I would not take the chance. I usually grind my flax seeds as I need them.  If you  buy ground flax seeds: once the package has been opened, they should be stored in the freezer)

As far as flax seed crackers go, once they are dehydrated, you are talking about a dehydrated product.  Dehydration does extend the life of the product.  

I have kept crackers containing ground flax seed in an airtight container at room temperature for as long as 3 months with no noticeable change, but it is probably better, particularly if you might not eat them right away to  put them in an airtight container in the refrigerator

My crackers do not usually stay around much more than a week or two at the most (they are my favorite snack when I have them around).