Tuesday, April 10, 2012

an excellent work lunch

I made a couple more recipes from Rawvolution before I returned it to Nurse Lu. She had encouraged me to try the 'famous onion bread,' so I made that along with some mock tuna salad (I'm a real tuna lover, and always looking for good vegan facsimiles). Both recipes required heavy modification--the bread looked like it would be far to oily and salty if I made it straight from the book, and the tuna had what looked like way too much mustard. They both turned out really well, though, and I will tell you how I made them for both our benefits (if I don't document it here I might forget what all I did). As you might guess from my remarks, I like this book but can only really recommend it to experienced cooks who will notice when something looks off about a recipe and can fix it to their tastes.

Onion Bread
makes 27 pieces

The amount of water is an approximation--if you use sweet onions, for instance, you will need less water than if you use storage onions. Start low so you don't end up with overly sloppy dough!

1kg onions
100g flax meal
100g sunflower seeds, chopped in your food processor till they're the size of polenta
1/4C soy sauce (nama shoyu if you want to be strictly raw, tamari if you you want your bread to be wheat-free)
3T olive oil
1/3C water

Peel the onions and halve or quarter them, depending on the size of your food processor feed tube. Slice them with the food processor (or cut them as thinly as you can by hand, wearing glasses to save yourself from onion tears).  Put in a big bowl and mix in the remaining ingredients. Squish with your hands to get the onions to release their juices.

 Divide the dough in three and spread each portion into a nine-inch square on a non-stick sheet. Put in your dehydrator and dry at 118° for about twenty-four hours. After at least ten hours, peel the breads off of the sheets and return to the dryer.

When they're done, cut each sheet of bread into nine squares. Store in an airtight tin.

Tuna-safe Salad
makes four generous servings

1/2C coconut water* or regular water
2 cloves garlic
1/3C lemon juice
1t kosher salt
1/2C each macadamia nuts and cashews
2t seedy mustard

2C sunflower seeds, soaked 2-6 hours and drained
3 stalks celery, diced
4 green onions, sliced
2-3T dulse flakes

Whiz the dressing ingredients in a blender till thoroughly smooth.

Chop the soaked sunflower seeds in your food processor till they resemble flaked tuna, then transfer to a bowl and mix in the remaining ingredients. Add the dressing. Let rest an hour before eating. See below for a serving suggestion!

*The coconut water makes the dressing a little sweet and Miracle Whippy. The sweetness dies down a little after a while, but if you really object to sweetness in your tuna you should opt for regular water. That way you won't have to open a young coconut either.


joannamauselina said...

There's no such thing as too much mustard!

Rebecca Ross said...

It was 1/2 a cup or something. Really too much.