Eggplant Bacon

by Callie England on August 6, 201

Eggplant makes me happy. It’s purple, it’s shiny, and it reminds me of childhood when grandma would make eggplant Parmesan.
Unfortunately, the days of eggplant Parmesan no longer exist, but that doesn’t mean I can’t still enjoy this spongy vegetable, right? Well, kind of. Eggplant houses such a bitter flavor profile, that consuming it raw can sometimes be a hit or miss situation. And let me tell you – I’ve had many misses! However, when I tried the “infamous Bacon” recipe, it was such a hit that I instantly disregarded the bad, and rekindled my love for eggplant. (note: I’ve modified and simplified my bacon recipe quite a bit)

Eggplant Bacon (or, “Crispy Marinated Eggplant” if you want SAD people to eat it)
1 large eggplant, or, 3-4 Japanese eggplants (I prefer the later)
1 T sea salt
1 T maple syrup
2 T olive oil
2 T tamari
2 T apple cider vinegar
1 t chili powder
1 t paprika
1 t cumin
1/4 tsp cayenne
Thinly slice eggplant on a mandoline (or, using a horizontal peeler, see below) and cut into strips. In a separate bowl, mix remaining ingredients. Place eggplant in marinade and let sit for a few hours, or even better, overnight.
Place eggplant strips on a teflex dehydrator sheet and dehydrate a for two hours at 105 degrees. Remove eggplant strips from teflex and place on mesh screen. Dehydrate till crispy.

The first time I made this, I used a horizontal peeler and the strips just never seemed to get crispy – I’m talking, even after 2 days in the D! So, the next time I used my mandoline, which is a bit thicker, and viola – the strips got crispy! This kind of left me perplexed, as I just figured the thinner, the crispier – Not the case, I guess.

Pictured above is a raw version of Baba Ganoush, – definitely, a raw eggplant flop! If I were to try this again though, I’d marinate the eggplant in salt and lemon overnight to pull out some of the bitterness, and then blend with the remaining ingredients. However, I’d rather use my eggplant to make bacon instead

Orange Chocolate Hazelnut Tort with Hazelnut Caramel Topping

by Susan on November 14, 2013

Sometimes you just have to do what you have to do. And I might have gone a little over the top here but boy, is it awesome! And the holidays are coming up so it’s time to have some fun. You are never going to hear me tell you to have a raw dessert for breakfast but every once in a while, it’s fun to indulge a bit.
Hazelnuts, cacao and orange, oh my! The crazy thing is that this beautiful torte is relatively easy to throw together and will keep well so you can make it ahead of time if you are entertaining. The chocolate layer is an orange-cacao ganache studded with hazelnuts and the top layer is a orange caramel studded with hazelnuts! It is orange-chocolate-hazelnut heaven.
As we enter into the holiday season, it’s fun to have some extra special recipes in your repertoire and this one will fit the bill perfectly. 

Eggplant Bacon

 

by Callie England on August 6, 2010

Part one: figuratively
Tuesday, my hard work paid off, as my trip to Dallas went as well as I could have hoped. While it’s a long process before the business is awarded, I left extremely hopeful and am excited to work further on this tender. What’s even more exciting though, is that today my boss pulled me into his office and offered me a new challenge. One that involves bi-monthly travel to our domestic carriers – basically taking on sales (yay – I love power suits dresses and heels!!). I guess both my bosses were so happy with my presentation to AA that they decided I was ready for it – and let me say, I totally am!
Plus, it’s kind of the best of both worlds – Still Creative Director, but every once in a while, engaging in sales… I like it!
Part two: Literally
Eggplant makes me happy. It’s purple, it’s shiny, and it reminds me of childhood when grandma would make eggplant Parmesan.
Unfortunately, the days of eggplant Parmesan no longer exist, but that doesn’t mean I can’t still enjoy this spongy vegetable, right? Well, kind of. Eggplant houses such a bitter flavor profile, that consuming it raw can sometimes be a hit or miss situation. And let me tell you – I’ve had many misses! However, when I tried the “infamous Bacon” recipe, it was such a hit that I instantly disregarded the bad, and rekindled my love for eggplant. (note: I’ve modified and simplified my bacon recipe quite a bit)

Eggplant Bacon (or, “Crispy Marinated Eggplant” if you want SAD people to eat it)
1 large eggplant, or, 3-4 Japanese eggplants (I prefer the later)
1 T sea salt
1 T maple syrup
2 T olive oil
2 T tamari
2 T apple cider vinegar
1 t chili powder
1 t paprika
1 t cumin
1/4 tsp cayenne
Thinly slice eggplant on a mandoline (or, using a horizontal peeler, see below) and cut into strips. In a separate bowl, mix remaining ingredients. Place eggplant in marinade and let sit for a few hours, or even better, overnight.
Place eggplant strips on a teflex dehydrator sheet and dehydrate a for two hours at 105 degrees. Remove eggplant strips from teflex and place on mesh screen. Dehydrate till crispy.

The first time I made this, I used a horizontal peeler and the strips just never seemed to get crispy – I’m talking, even after 2 days in the D! So, the next time I used my mandoline, which is a bit thicker, and viola – the strips got crispy! This kind of left me perplexed, as I just figured the thinner, the crispier – Not the case, I guess.

Pictured above is a raw version of Baba Ganoush, – definitely, a raw eggplant flop! If I were to try this again though, I’d marinate the eggplant in salt and lemon overnight to pull out some of the bitterness, and then blend with the remaining ingredients. However, I’d rather use my eggplant to make bacon instead

Cinnamon Apple Walnut Cookies

http://earthmother-intheraw.blogspot.com/2008/10/i-love-you-bushel-and-peck.html


pulp from 3 Fuji apples (enjoy a lovely glass of apple juice and save the pulp)
1 C soaked walnuts
1/8 C local raw honey
1/2 tsp cinnamon

Combine apple pulp, walnuts, raw honey and cinnamon in food processor until well blended. Roll into small balls and then flatten on teflex sheet. Lightly sprinkle with cinnamon. Dehydrate for 8-10 hours at 105 degrees.

Cinnamon Orange Energy Bars with Orange White Cacao Frosting

by Susan on April 30, 2013

I am alway amazed at the difference in people’s body types, and their ability to burn or store their calories. I store, my sweetie burns. Maybe it is because he runs (fast) over 16 miles a week and throws in 3 weight workouts on top of it. But even if he didn’t, I can guarantee that if we ate the same amount, I would put on weight and he would maintain.
Part of that is the difference between men and woman but part is just simply biological. I am what is referred to in the horse world as “an easy keeper” meaning I don’t need many calories to sustain my weight.
When we are both eating high raw, my guy will start to drop weight. I have to work to get enough calories on his plate. And being vegan, when eating out for business lunches, if he is at a restaurant that doesn’t have vegan options, he ends up with a salad that just isn’t enough. 
Yesterday, I decided that it was time to make him some super healthy energy bars because I can’t bare to have him eat any that have processed ingredients. I whipped up some almond butter, and got to work on making a delicious, protein-filled, calorie packed bar. Nuts, seeds, raw oats, and some lovely orange and cinnamon to top it off, these bars are full of nutritional powerhouse stars!
You can eat them as is or frost them with the lovely orange white chocolate glaze. I love them with the topping! There are quite a few ingredients but believe me, these go together very quickly! Pretty much dump and stir.
Each bar (unfrosted) has approximately 184 calories, with 6 grams of protein, 17 grams of carbs and 11 grams of fat. Low fat they are not, high energy, they are! Eliminating the coconut oil will reduce the fat by about 2 grams per serving. 
Equipment needed:

• Food processor or high-speed blender

 

(Makes 28 2 x  4″ bars)

• 1 cup almond butter
• 6 dates, soaked and rinsed
• 1/4 cup date water (from soaking dates)
• 1/4 cup coconut oil, melted
• 1 orange, juice and zest from
• 3 tablespoons raw, organic agave nectar or other liquid sweetener (optional)
• 1/2 cup chia seeds
• 1/2 cup hemp seeds
• 1 cup pumpkin seeds
• 1 cup raisins
• 3 cup raw oat flakes
• 1 tablespoon cinnamon

1. Combine the almond butter, dates and date water in a high-speed blender or food processor. Blend or process until smooth. 
2. Remove to large bowl and stir in coconut oil, orange juice, orange zest and liquid sweetener. Stir. 
3. Add the remaining ingredients. 
4. Roll out mixture between 2 sheets of parchment paper to 1/4″ thick. Remove to drying racks and place in oven (no heat!) overnight to dry. You can also leave them out on the counter but I have dogs. 
5. Frost with White Cacao Orange Glaze if desired.
Orange White Cacao Glaze

• 1/2 cup raw cacao butter
  (not coconut butter)
• 2 tablespoons raw, organic agave or liquid sweetener of choice
• zest from one orange (about 2 tablespoons)

1. Melt cacao butter in dehydrator or very carefully over water stove top.
2. Stir in agave and orange zest.
3. This part can be a little tricky. Cool the liquid mixture over ice water until it barely starts to set on the edge. Start whisking and it will thicken up before your very eyes. 
4. Once it gets to a frosting consistency, spread quickly on bars. If it gets too hard, just gently warm again. It will harden beautifully once on the bars.

Knock-off Dragon Sauce Asian

Ingredients

Raw Macro Bowl

• julienned carrots
• julienned zucchini (marinated in a bit of sea salt to soften)
• sour kraut (I buy a raw version from the health food store)
• wakame (soaked and rinsed – the longer you rinse, the less seaweed tasting)
• sprouts (I used clover)
• shredded red cabbage

• 1/2 cup nutritional yeast
• 1/3 cup olive oil
• 1/4 cup maple syrup
• 1/4 cup tamari
• 1/4 cup water
• 1/4 cup tahini
• 1 clove garlic

Methods/steps

Raw Macro Bowl

In a large bowl, lay down zucchini noodles in the center. Around the edges, stack remaining ingredients. Drizzle with knock-off dragon sauce.
Knock-off Dragon Sauce
In blender, blend all ingredients. Store in refrigerator in a glass jar – keeps about 4-5 days.
 

 

I'm curious do they taste biter after going through the dehydrator?

 

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  Callie England Caleb                                                 

                          

  Hey, Caleb - Not at all in the 'bacon' form. I also make marinated and slightly dehydrated cubed eggplant and I find that marinating in salt and olive oil will pull out most of the bitterness. If I'm working with baby eggplant, I leave the skin on - however, with mature eggplant, I also always peel the eggplant (the skin will get rather tough and bitter in the D). Hope that helps!