This recipe makes the best raw vegan lunch or dinner. Throw in a crunchy salad and you have a robust meal. The dill crème friache is also great spread on grain free crackers (see ebook for the best gluten free cracker recipes) or served dipped with crudités.
I love serving these as a transitional meal when the weather starts to cool down. Because they are made using the dehydrator (or your oven on the lowest setting) they can be served warm. This provides a welcome contrast against those raw vegan salads for lunch.
Dill Cream Friache Recipe
Ingredients
- 1 cup macadamia nuts or cashew nuts (soaked for 5 hours)
- 1 cup fresh dill
- ½ – 1 cup water
- 1 clove garlic (optional)
- ½ lemon juiced
- Celery salt or vegetable salt (to taste)
Method
- Blend all ingredients in a food processor or high speed blender.
- Scrape sides as needed and re-blend. Garnish corn cakes.
- This would also be great with some chopped dill pickles or capers inside.
Corn Cakes Recipe
Ingredients
- 4 cups fresh corn kernels
- 2 cups grated zucchini
- ½ cup linseeds ground in spice grinder
- 2 cloves garlic crushed
- 1 – 2 tsp Dijon mustard
- 1 tsp vegan stock powder
Method
- In a food processor blend 1/2 the corn (2 cups), garlic, mustard and linseeds until it forms a batter.
- Then stir in the zucchini and remaining corn. Season with stock powder then taste and adjust.
- Remember that dehydrating food concentrates the flavors. Spoon the mix onto baking paper or silicon dehydrator sheets, forming circles or patties.
- Dehydrate in oven below 47 degrees Celsius or place in your dehydrator for several hours.
- Flip after 3 hours and continue drying until desired appearance is achieved (probably another 3 hours).
- These can be prepared ahead of time and frozen or kept in the fridge for 2 days.
- Serve with a dollop of dill cream friache.
Try Natalie’s Super Food Chocolate Recipe on Omstars
Natalie Prigoone
For more healthy recipes and inspiration, download The Great Uncooking ebook now. Then you’ll have raw vegan dinners and lunches covered. Natalie Prigoone is the author of The Great Uncooking a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.
