on youtube -http://youtu.be/ZLxEUSjOBh8
These are the sweet – good-for-you version of the classic Sloppy Joes, made vegetarian stye. The mushrooms and walnuts give them a meaty taste. The sweet raw ketchup adds the kick!
For the buns – use lettuce or beet leaves, or make sprouted wheat/rye buns – see Essene Bread on blog or youtube.
(4 c. sprouted wheat/rye + 2 1/2 tsp. each of caraway, dill and Italian herbs, 1/4 c. Bragg’s, 1/4 c. coconut nectar – Dehydrate 105 degrees for 4-8 hours.)
1/2 c. walnuts
1/4 of a red bell pepper
1 tsp. onion powder
1 stalk celery
1 clove garlic
1 1/2 c. mushrooms
Chop in food processor. Add raw ketchup by hand:
8 sundried tomatoes
1/2 c. honey
1 T. Bragg’s amino acids, Nama Shoyu or Crystal Aminos
1/4 inch tamarind or 1/4 c. soaked raisins
1 T. apple cider vinegar
1 tsp. onion powder
1 T. olive oil
1/2 tsp. each or rosemary, salt, chili powder, oregano, cayenne
Blend. Add to vegetable -walnut mixture by hand.
This recipe reminds me of the Sloppy Joes that were a staple among my mother’s dinner dishes. For those of us raised on Joes, this is a real comfort food dish!
Ahead of time:
Soak 6-8 hours (or overnight) in pure water ¾ cups raw walnuts and 3/4 cup sunflower seeds. Chop up 4 cups mushrooms. You can chop by hand, or chop in the food processor using the “S” blade, but make sure they are not too small—They should be cut in approximately fourths or fifths. Marinate for at least one hour in a sauce consisting of 3 T water, 3 T Namo Shoyu, 1.5 T unpasteurized olive oil. Stir well so all mushroom pieces get a bit wet, then set for at least one hour.
4 cups mushrooms (preferably crimini type)
¾ raw cup walnuts
½ cup raw sunflower seeds without shells
3 T Namo Shoyu
1.5 T unpasteurized olive oil
3 T water
½ to 1 green bell pepper, chopped
2 green onions
8 green olives, pitted
After following the “ahead of time” directions, rinse and drain the walnuts and sunflower seeds. Chop the walnuts by hand or slightly by the food processor using the “S” blade. (Do not make them too small, just little chunks like meat chunks.) Chop the pitted green olives, green bell pepper and green onions. Fold in the marinated mushrooms. Make the tomato sauce and fold in.
1 large ripe red or 2 Roma tomatoes
¾ cup sundried tomatoes
½ tsp. chipotle seasoning powder
1 tsp. Himalayan or Celtic s ea salt
2 pitted dates
1/8 cup fresh basil
2 garlic cloves
In a heavy duty blender, blend the tomatoes into a liquid form. Add the remaining ingredients. If you do not have a heavy duty blender, soak the pitted dates and sundried tomatoes for 30 minutes and cut them into pieces with scissors so that you do not burn out your motor! Now blend till creamy.
Here’s a raw tortilla recipe:
Raw tortillas use flaxseeds instead of wheat. Wheat can be very constipating, whereas flax seeds are rich in fiber and therefore can have a “cleaning out” effect on the colon. If you would like a recipe to be lower in calories, simply substitute about half the flaxseeds with carrot pulp (or pulp from whatever vegetable juicing you have done).
1¼ cup flaxseeds, ground
2 cups water
½ cup sunflower seeds, soaked, rinsed, and drained
1 large, tomato
Kernels of 4 ears of corn
1 red bell pepper, chopped
1 teas. cumin seeds
1 Tbs. chopped fresh cilantro
1 teas. salt
1 Tbs. minced, onion
Place the flaxseeds in a large bowl with the water, stir well, and soak for about 15 min. Place
the remaining ingredients except for the avocado in a food processor and blend until smooth.
Add the avocado and blend again. Stir mixture into the bowl of flaxseeds and mix well.
This makes about 4 cups. Serves 8 at ½ cup each serving. Each serving is about 140 calories.
Using the tortilla sheet (100 calories), add ½ cup of sloppy joe mixture and roll into a burrito.
Tortilla = 100 calories
½ cup Sloppy Joe recipe = 130 calories
Total is 230 calories
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