I’ve just bid farewell to my dinner guest. We had ourselves quite the raw feast! Can you guess who was here? She’s one of my favorite vegans and the ideal person to entertain during this here month of Vegan MoFo.
I can’t fool you—it was Gena, of course. As you can see from the spread above (forgive the hasty pictures, we were hungry), I kept it simple with build-your-own massaged kale salad and a raw soup. It needed to be quintessential Gena-food, after all!
Among the fixins for the kale were carrots, red bell pepper, wax beans, dulse and some homemade (almost) raw crackers. More on the crackers later!
First, the soup: inspired by a recipe I’d seen here, my foodie wheels started turning and I came up with a simple raw heirloom tomato and tahini soup that both Gena and I have decided is a winner, if you’ll forgive my lack of modesty.
The star of this soup (besides the prominent tahini flavor, that is) is the heirloom tomato! I’d never played with them before this, and I’m so glad I popped for them at the farmer’s market yesterday.
Not the finest pieces of a$$ you’ll ever see, but they are worth their weight in gold, as I’m sure you’ve heard by now. If you can get your hands on some before the season’s over, I highly recommend it. Otherwise, regular tomatoes will work in this recipe.
Raw Tohini Soup
- 6-7 medium-sized ripe tomatoes, or 1.5-1.75 lbs
- 6 sundried tomatoes
- 1/4 cup + 1 tbsp raw tahini
- 1 tbsp extra virgin olive oil
- juice of 1/4 lemon
- 1/4 tsp sea salt
- Cut tomatoes into chunks.
- Combine all ingredients in a blender and puree, starting with a pulse and building up to higher speed. Add water if needed to keep the mixture moving, but if you begin with a few pulses, you shouldn’t have a problem.
- Pour and enjoy!
Makes 4 cups/3-4 servings
Obviously, the above (good) pictures of the soup are not from tonight—the lighting at my “dining room” table is not as good as the light at my
desk photography staging area. Indeed, I made the soup last night so that I could create and taste at my leisure. I also had a similar kale salad alongside, though that one featured raw corn and more heirloom tomato on top. But what are those cow pie thingies on the side?!
Oh, those are just the raw crackers I made without a dehydrator. Oh yes, I did. First it was Vitamix-less raw vegan ice cream, and now it is dehydrator-less raw crackers. How do you like me now?
I still need to play with my method for this operation, but basically, it’s a fantastic use of juicer pulp. Gena and I loved dipping these crackers in the Tohini soup tonight! Without the dehydrator ensuring that these crackers were never heated above 118*, I’m not going to swear by them being 100% raw, but they’re pretty darn close. More importantly, they’re simple and delicious.
I watched Kristen’s video tutorial on pulp crackers before attempting my necessary adaptations, but followed her recipe, more or less. Here is a shot of the batch pre-dehydration:
- 2 cups green juice pulp
- 1/2 cup flax seeds
- 1 tbsp nama shoyu
- 1 tsp turmeric
- 1/2 tsp coriander
- water, if/as needed
- Add flax seeds to your food processor and allow to run a little bit so that the seeds start to approach being ground up.
- Add the rest of the ingredients, except water. Run your food processor until no large bits remain and the mixture is fine and well combined. Add water, if needed, though I don’t think I ended up adding any at all. I was using juicer pulp thawed from the freezer, so it had gotten sweaty in the process.
- Spread very thinly on a cookie sheet and score into cracker shapes with the edge of your spatula or a knife.
- Place in the oven, turned on to the lowest setting (“warm” on mine; something below 200 degrees).
- Dehydrate for at least 3 hours or so, during which time you might like to check on the crackers and flip them if the tops are well dried and they need some help crisping up some more. I turned the oven off before I went to bed but left the tray in the oven overnight as well. Use your judgement, based on your own oven.
If you don’t have a juicer to provide you with gratuitous pulp that needs using in such ways, don’t feel excluded from the raw cracker club! There are bajillions of easy raw cracker recipes out there on the interwebs, only few of which require pulp. Get yourself Googlin’ and you’ll see that you can use nearly anything you like for healthy, fiber-y and CHEAP crackers.
I think this makes ME the lucky duck on all accounts, raw chocolate chip cookies and chocolate macaroons notwithstanding. People, please don’t die without trying a sweet treat (or any food, really) from One Lucky Duck. It would be too sad.
It’s now extremely past my bedtime, but the quality girl talk was worth it! Gena, I’m happy to not cook for you any time. ;)