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DILLED UNTUNA SALAD SANDWICH
Chop the following:
1 cup garbanzo beans (chickpeas)
1 carrot
1 celery stalk
small wedge onion (to taste)
1-2 medium pickles
1/2 red pepper
optional: add some purple cabbage or cauliflower
In a small bowl, combine:
1 thawed “ice cube” of fresh lemon juice (about 2 T)
2 T vinegar from the pickle jar
3 T Vegenaise
1 t mustard
To the small bowl add dashes of:
sea salt
celery salt
lemon pepper
black pepper
nutritional yeast
ground cayenne
garlic powder
AND
1/2 t dill weed
1/2 t parsley
1/4 t turmeric
Mix everything together and refrigerate for at least an hour.
Serve on a hoagie or your favorite bread. Add some Sriracha to give it a kick!
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.











