Remarkably Raw and Delicately Dehydrated Recipes

If Kim Latimer’s story “Remarkably Raw and Delicately Dehydrated” on page 17 of our September issue piqued your interest for vegan cuisine, try out these recipes from chefs Heather Pace and Helen Liba. Please note that a food dehydrator works best for these recipes, but you can also use a conventional oven.Buckwheat Tomato Crust1 cup buckwheat, soaked½ cup sunflower seeds, soaked¼ cup ground yellow flax seed¼ cup sun dried tomatoes, soaked3 tbs olive oil⅓ - ½ cup tomato soak water1 clove garlic¼ cup chopped green onion½ tsp Himalayan salt1 tbs dry or ¼ cup fresh basil leaves½ tsp dried oreganoIn a food processor, grind the buckwheat, adding a few tablespoons of the tomato soak water. Transfer to a bowl.Grind the sunflower seeds. Add to the buckwheat along with the ground flax. Combine the soaked, sundried tomatoes and all remaining ingredients until smooth in the food processor. Mix into the buckwheat/sunflower/flax.Spread the mixture onto teflex sheets, creating rounds or squares. Score.Dehydrate at 145F for one hour.Turn the temperature down to 115F and continue to dehydrate until you can flip the crusts over to the mesh screen (about 15-20 hours).Cheesy Crunchy Kale Chips with Cheddar Cheesy Sauce1 cup cashews¼ cup sunflower seeds, soaked 4 to 6 hours1 large red pepper¼ cup water4 tbs nutritional yeast (this provides the cheesy flavour)3 tbs lemon juice1 ¼ tsp Himalayan salt2 tsp onion powder1 large clove garlicBlend all ingredients in a high-speed blender until completely smooth.Kale2 large bunches kaleFew sprinkles saltStem kale and tear into large pieces. Set in a bowl.Sprinkle a bit of salt over the kale and hand massage to break down the fibers.Pour the sauce over top and mix with your hands to make sure all kale is coated. Spread on teflex dehydrator sheets. Dehydrate for one hour at 145F (to get up to temperature and give a boost to drying process - yes, it is still raw).Turn down temperature to 115F and continue dehydrating for 15-20 hours until super crunchy.Kale chips sometimes soften slightly after a few days. Re-crisp them by popping back into the dehydrator at 115F for 5-6 hours if necessary.