What’s in my Dehydrator Raw Vegan Gourmet | Recipes Below

In my dehydrator I have zoodles with tomato marinara sauce, lemon asparagus with balsamic vinegar, riced cauliflower balls, marinated mushrooms, cheesy cauliflower with broccoli. The broccoli didn't cook down so I plan to add chopped red bell pepper next time. I'm changing the name of this recipe to Cheesy Creamy Potatoes. Recipes below: Raw Vegan Rice Balls I make these raw vegan cauliflower rice balls into no-meatballs and eat them on top of dehydrated zoodles with tomato marinara sauce. Ingredients: 1 T whole flax seeds 1 T freshly ground flax seeds ¼ cup room-temperature drinking water ¼ tsp truffle salt ½ tsp onion powder ½ tsp garlic powder 1 T coconut aminos 1 tsp ground fennel powder ¼ tsp smoked paprika ½ tsp beet powder (adds a touch of sweetness) 10 oz riced cauliflower 1 T white onion, diced 1 medium-sized peeled and shredded carrot 2 medjool dates, chopped (this helps it stick) 1 T nutritional yeast 1 seeded, cored and chopped red bell pepper 4 medium-sized rough chopped mushrooms (optional) Put the flax seeds in a large bowl with water and stir with a spoon. Add the seasonings, salt, ½ tsp onion powder, ½ tsp garlic powder, 1 T coconut aminos 1 tsp ground fennel powder, ¼ tsp smoked paprika, and ½ tsp beet powder. Stir again to combine. Set aside to turn into a gel. Put the riced cauliflower in a high-speed blender, and add 1 medium-sized peeled and shredded carrot, 2 medjool dates, 1 T nutritional yeast, 1 seeded, cored and chopped red bell pepper, and 4 medium-sized rough chopped mushrooms, if using. Add the seasoned flax gel to the blender and blend on low until a liquid, but not so long that it turns into a drink, you want it a little bit chunky. Pour into the same large bowl you used to soak the flax seeds. With your hands form the wet mixture into medium-sized meatballs and place onto two silicone trays. Dehydrate 24 hours at 115 degrees. No need to flip. Serve warm on top of zoodles with tomato marinara sauce. Raw Vegan Cheesy Creamy “Potatoes” In this recipe I transform cauliflower into mashed potatoes with cheese from nutritional yeast. Start with one tablespoon of nutritional yeast in the batter and taste the pureed potatoes before dehydrating them to see if you want it cheesier. After the potatoes are dehydrated, they are topped with one teaspoon of nutritional yeast so they will have more of a cheesy flavor once you plate the ingredients all together. Cheesy Creamy Potatoes Ingredients: 8 oz riced raw cauliflower ¼ cup almond milk 2 chopped carrots 1 T white miso paste 1 tsp prepared Dijon mustard 1 large clove garlic, pressed 1 tablespoon coconut aminos 1-2+ tablespoons nutritional yeast flakes A few twists of freshly ground black peppercorns ½ seeded, chopped and cored red bell pepper (stir in after mixing) Topping: 1 teaspoon nutritional yeast Place all ingredients, except for the red bell pepper, into a high-speed blender until creamy with some texture left. Pour the “potatoes” into a large bowl and stir in the red bell pepper with a large spoon. Spoon the potatoes into two trays with a high lip and dehydrate about 5 hours until warmed and to your liking. Spoon onto a plate and top with 1 teaspoon nutritional yeast and some dehydrated mushrooms. Raw Vegan Marinated Mushrooms These mushrooms are a good replacement when you want to add “meat” to your meal. 8 large mushrooms, stem removed, thickly sliced ¼ cup coconut aminos 1 tablespoon dried oregano Place ingredients into a medium-sized bowl and mix gently with your fingers. Place in your refrigerator for about 4 hours to marinade. Place marinated mushrooms onto a silicone tray (not the mesh tray) with some of the marinate to keep the mushrooms flavorful. Dehydrate four to five hours. Raw Vegan Lemon-Balsamic Asparagus When I was eating cooked food, I tended to overcook asparagus, but not anymore. The dehydrator softens up the asparagus just enough. Ingredients: 1-lb raw asparagus Juice from ½ lemon 2 tablespoons rich balsamic vinegar A pinch or two of salt A few shakes of dried garlic powder 1 teaspoon dried tarragon or dried oregano Break off the tough ends of the asparagus. Peel the tough outer areas of the asparagus and slice down the middle, this will help soften the asparagus quicker. Toss the asparagus in lemon juice, balsamic vinegar, salt, and garlic powder. Save the tarragon and oregano for the very end. Place seasoned asparagus in a silicone tray into your dehydrate at 115 degrees for 5 hours or longer until it’s softened to your liking. Plate dehydrated asparagus with a drizzle more of balsamic vinegar with a sprinkle of dried tarragon or dried oregano, whichever one you prefer. Add 1 teaspoon of nutritional yeast on top for a cheesy flavor (add the herbs on top of the nutritional yeast, if using).