February 27, 2017 – Cooking With Chris Carter Artist – Recipes

February 27, 2017 – Cooking With Chris Carter Artist – Recipes

Portobello Patties … page 390 … Living Cuisine by Renée Loux Underkoffler

2 cups walnuts

4 cups chopped portobello mushrooms or crimini mushrooms

3 tablespoons organic extra-virgin olive oil

3 tablespoons nama shoyu (use gluten-free Braggs Amino Acids if you want them to be gluten-free)

1 tablespoon apple cider vinegar

2 cloves garlic

1 cup chopped red onion

1/2 cup chopped basil

1/2 cup chopped parsley (I used more basel because I forgot to buy parsley)

1 tablespoon dried oregano

2 cups chopped zucchini

1/2 cup chopped celery

2 tablespoons nutritional yeast (optional)

1-2 teaspoons sun-dried sea salt

Sold walnuts in 4 cups fresh water for 2-4 hours.  Drain and rinse.

Chop portobello mushrooms. Toss with olive oil, Braggs, and apple cider vinegar.  allow to marinate at least 30 minutes. the mushrooms can be marinated a day in advance and stored in the refrigerator.

In a food processor, finely chop garlic, onion, basil, parsley, and oregano.  Add soaked walnuts, chopped zucchini, and celery, and chop finely. It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop for a smooth consistency. Drain off the marinade from the mushrooms.  Add marinated mushrooms and chop in a few pulses to mix, but do not blend smooth. There should be a savory texture to the mixture.  Add nutritional yeast, if desired, and season with sea salt.

Form patties out of 1/2 cup to 1 cup mixture (I use a pattie maker device). Place patties on nonstick sheets or plastic wrap.  dehydrate at 108 degrees Fahrenheit for 12-20 hours or until a crust has formed.  Flip over the patties and return to the dehydrator without the nonstick sheets or plastic wrap to dry the underside for an hour or two.  (Climate, temperature, and humidity all affect dehydrating time.) Alternatively, the patties can be dried on a cookie sheet or in a casserole dish in the oven set at the lowest temperature for 4-6 hours until a crust forms.  Flip the patties over for an hour to dry the underside.  Leave the door slightly ajar if necessary to regulate the temperature.

The patties are best with a crust on the outside and moist inside for savory texture.  the patties can also be dried thoroughly for longer storage and spritzed with fresh water to moisten before serving.

Store in resealable bag or a covered container in the refrigerator.

Almond Burgers … pages 391 & 392 … Living Cuisine by Renée Loux Underkoffler

2 cups almonds

4 green onions

1 clove garlic

1 tablespoon chopped ginger

2 cups chopped carrot

2 tablespoons white miso

2 tablespoons nama shoyu (Gluten-free Braggs Amino Acids for a gluten-free substitute)

1 tablespoon maple syrup or raw honey

Soak almonds in 4 cups fresh water overnight (about 6-12 hours). Drain and rinse

In a food processor, finely chop green onion, garlic, ginger, and carrot. Add soaked almonds,miso, Braggs, and maple syrup and finely chop. It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop for a thorough consistency .  The mixture should be moist and well ground.

Form patties out of 1/2 cup to 1 cup mixture (I use a pattie maker device). Place patties on nonstick sheets or plastic wrap. dehydrate at 108 degrees Fahrenheit for 12-20 hours or until a crust has formed. Flip over the patties and return to the dehydrator without the nonstick sheets or plastic wrap to dry the underside for an hour or two. (Climate, temperature, and humidity all affect dehydrating time.) Alternatively, the patties can be dried on a cookie sheet or in a casserole dish in the oven set at the lowest temperature for 4-6 hours until a crust forms. Flip the patties over for an hour to dry the underside. Leave the door slightly ajar if necessary to regulate the temperature.

The patties are best with a crust on the outside and moist inside for savory texture. the patties can also be dried thoroughly for longer storage and spritzed with fresh water to moisten before serving.  

I suggest serving with Tsatziki Sauce or Sweet Pickle Relish as the patties can be a bit dry.

Store in resealable bag or a covered container in the refrigerator.

Tsatzikix Sauce … from Sarah Wilson’s Clean Condiments Recipes

1/2 cup raw cashews

1/2 cup water

1/4 cup English cucumber, grated

1 1/2 teaspoon mint or dill

1/4 teaspoon sea salt

4-6 cloves garlic, pressed

1 1/2 teaspoon lemon juice

Sold cashews in warm water.  Let sit for 2+ hours.  Drain cashews and blend in food processor/blender with garlic.  add a little water at a time, stopping to scrape down the side, if needed.  Blend until smooth.  Consistency should be like slightly thin yogurt.  Continue to add water until you reach that consistency. Squeeze liquid out of cucumber  Add cucumber, dill/mint, salt and lemon juice and mix well.  Chill in the fridge for at least 1/2 hour.

Sweet Pickle Relish… page 392 … Living Cuisine by Renée Loux Underkoffler

1 cucumber

3 tablespoons apple cider vinegar

2 tablespoons raw honey or organic evaporated cane juice

2 teaspoon whole coriander seeds

1 teaspoon sun-dried sea salt

Peel cucumber, cut in half, and scoop out the seeds with a spoon.  Finely dice cucumber.  Mix in apple cider vinegar, hone or evaporated cane juice, whole coriander seeds, and sea salt.  Allow to stand 4-6 hours or overnight to marry the flavors.

Israeli Quinoa Salad … from the Arbonne 30 Days to Healthy Living program recipes

1 cup of quinoa (red or white as you prefer), cooked

3/4 cup of pomegranate seeds (break the pomegranate apart submerged in a bowl of cold water for easy seed removal)

1/3 cup of scallions, thinly sliced

1/2 cup flat-leaf parsley, roughly chopped (I forgot the parley so I used cilantro instead)

5 cherry tomatoes, quartered

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

1 teaspoon agave (optional)

1 teaspoon lemon zest

salt and pepper to taste

1/3 cup of slivered almonds, toasted on a small skillet with a little oil

  1. Cook the quinoa in a small pot with 1/2 teaspoon salt as directed on package
  2. In a medium-large bowl, toss together quinoa, pomegranate seeds, scallions, parsley, tomatoes, and slivered almonds.
  3. In another small bowl, mix lemon juice, lemon zest, apple cider vinegar and agave (optional). Pour over the quinoa pomegranate salad and mix well.
  4. Season with salt and pepper, and sprinkle with toasted almonds.