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For this batch of dehydrator crackers, I experimented with decreasing the amount of flax. I wanted to see if the crackers would still hold together if the crackers were mostly made from a vegetable. I’m always looking for ways to eat more raw cruciferous veggies, so I decided to try cauliflower.
When I spread the wet mixture onto the dehydrator sheet, I wasn’t sure if I’d end up with a too-crumbly cracker or not. As it turned out, the cracker sheet was very well bonded and actually took a surprising amount of effort to break apart. I determined that the agave nectar provided a bit of “glue.” (Mental note filed!) These are quite spicy, a touch sweet, and definitely cauliflowery!
SPICY THAI CAULIFLOWER DEHYDRATOR CRACKERS
1 3/4 C raw cauliflower, finely chopped with a food processor
1/4 C ground flax
1/3 C water
2 T agave nectar
2 T Thai Kitchen Spicy Thai Chili Sauce & Marinade
Combine the ingredients in a large bowl. Let mixture sit 1 hour to allow the liquid to absorb into the flax. Spread the mixture about 1/4″ thick onto 1 ParaFlexx non-stick dehydrator sheet. Dehydrate at 115 degrees for 4 hours. Flip the cracker sheet over. Continue dehydrating until all moisture is absorbed (8+ hours). Break apart. If you store the crackers in the freezer, the crackers can be immediately eaten and will stay crispy.
For more dehydrator crackers, see this previous blog post.
Without question, my all-time favorite childhood meal was my mom’s manicotti. It was one of my first meals: my mom pureed it and fed it to me when I was a baby. I grew up a typical omnivore. I loved cheese!
Unfortunately, the manicotti from my childhood features not much more than sauce and noodles with cheese (cottage), cheese (mozzarella) and more cheese (parmesan). It also has egg in it. Not vegan!
After I went vegan, I set out to veganize my mom’s manicotti. I think I did a pretty great job! This recipe is my own except please note that the Powdered Cheez Blend is not my recipe (I forgot where I got it from).
STEP 1:
Saute in 1-2 T OLIVE or COCONUT OIL:
4 chopped SHIITAKE MUSHROOMS
about 1/4 of an ONION, chopped
several cloves GARLIC, minced
about 1/3 of a bunch of SPINACH, chopped
4 SUN-DRIED TOMATOES, chopped (oil-packed or dried & re-hydrated)
2 T ITALIAN SEASONING blend
1 T DRIED PARSLEY
1/2 t FENNEL SEEDS
1/4 t CRUSHED RED PEPPER FLAKES
dash SALT
dash PEPPER
Remove from heat then add 1/2 T BALSAMIC VINEGAR and set aside.
STEP 2:
With a fork, crumble 1/2 a block (7 oz) of drained FIRM TOFU.
Heat 1/4 C of POWDERED CHEEZ BLEND (see recipe below) in 1/2 C water in a small saucepan until it thickens, then remove from the heat. Combine the tofu & this cheez sauce.
Set aside about 1/2 a package of DAIYA MOZZARELLA STYLE SHREDS.
STEP 3:
In a large bowl, combine the sauteed veggies, the tofu/cheez sauce blend, and the Daiya.
Stuff filling into 1 pkg MANICOTTI NOODLES and add stuffed noodles to a 9”x13” pan.
To ‘clean’ the bowl that had the filling mixture in it, add the sauce ingredients: 1-25.5 oz JAR SPAGHETTI SAUCE, 1-14.5 OZ CAN DICED TOMATOES, and 1/4 cup water. Add sauce over the noodles.
Bake covered at 400 degrees for 45 minutes, then 5-10 minutes uncovered. Wait 10 minutes before eating (that’s the hard part!)
POWDERED CHEEZ BLEND
Process the following in a food processor until finely ground:
3/4 C raw cashews or almonds
1/2 C rolled oats
1/4 C raw sunflower seeds
1 C nutritional yeast flakes
2 T arrowroot
2 t dry mustard
1-2 t garlic powder (I use the lesser amount of garlic & onion, and I use less salt, too)
1-2 t onion powder
2 t sea salt
1 t paprika or chili powder
Store in fridge for up to 2 months. To prepare sauce, whisk 1 part blend to 2 parts water or non-dairy milk in a saucepan, medium heat until it thickens, 2-3 minutes.
Freeheel Vegan 