Ani's Raw Food Essentials - Ani Phyo [33]
2 cups chopped Coconut Bacon (page 76) or Eggplant Bacon (page 78)
Place the garlic, salt, and turmeric (if using) in a food processor, and process the garlic into small pieces. Add the sunflower seeds; process into small pieces. Add the lemon juice and water, as needed, to produce a thick consistency similar to that of cottage cheese.
Add the broccoli and pulse lightly to mix the filling. Scoop into your Quiche Crust. Sprinkle with the Coconut Bacon bits.
Dehydrate for 2 to 4 hours at 104°F and serve warm.
TOAST AND BISCUITS
Raw toast is made by using your favorite crispy dehydrated breads, such as Basic Flax Cracker, Tomato Flax Cracker, or Rye Flatbread, as you would slices of toasted baked breads, but without the wheat and gluten.
Top with your favorite ingredients, such as jam and butter, tomato and fresh basil, or slices of creamy avocado and spicy chipotle powder.
The Biscuits and Gravy recipe is one of my favorites for a Sunday brunch. Buckwheat Biscuits with jam, butter, and kream are great for high tea in the late afternoon. That’s the inspiration for the Scones with Clotted Kream and Jam recipe—a real treat—at the end of this section.
TOAST WITH JAM AND BUTTER
MAKES 4 SERVINGS
Enjoy this recipe with any of your favorite bread or pizza crust recipes, such as Rye Flatbread (page 23), Kalamata Olive Crostini (page 114), or Buckwheat Pizza Crust (page 213). Top with your favorite fruit jam and butter. Simple and delicious.
1 recipe of your favorite bread
1 recipe Fresh Fruit Jam (page 96)
1 recipe of your favorite butter (pages 98 to 100)
Divide the toast slices among four serving dishes. Serve with jam and butter.
TOAST WITH AVOCADO AND CHIPOTLE
MAKES 4 SERVINGS
This savory toast is topped with avocado slices and a pinch of spicy powdered chipotle, then drizzled with olive oil.
Enjoy this recipe with any of your favorite bread or pizza crust recipes, such as Rye Flatbread (page 23), Kalamata Olive Crostini (page 114), or Buckwheat Pizza Crust (page 213).
1 recipe of your favorite bread
1 ripe avocado, pitted and sliced
½ teaspoon powdered chipotle
1 tablespoon extra-virgin olive oil
Divide the toast slices among four serving dishes. Top with slices of avocado and pinches of powdered chipotle. Drizzle with olive oil and serve immediately.
TOAST WITH HEIRLOOM TOMATO AND BASIL
MAKES 4 SERVINGS
Toast is topped with slices of beautiful heirloom tomatoes and fresh basil, then drizzled with olive oil.
Enjoy this recipe with any of your favorite bread or pizza crust recipes, such as Rye Flatbread (page 23), Kalamata Olive Crostini (page 114), or Buckwheat Pizza Crust (page 213).
1 recipe of your favorite bread
1 heirloom tomato, seeded and sliced
¼ cup torn basil leaves
¼ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
Divide the toast slices among four serving dishes. Top with slices of tomato, the basil, and pinches of black pepper. Drizzle with olive oil and serve immediately.
BISCUITS AND GRAVY
MAKES 4 SERVINGS
I love biscuits and gravy. But it can be hard to find wheat-free or even vegan biscuits or gravy out in the cooked world. So, I was inspired to come up with this recipe. Moist Buckwheat Biscuits are smothered in rich Cashew Gravy. You’re going to love these, I promise; they are delicious!
1 recipe Buckwheat Biscuits (page 93), dehydrated as directed
1 recipe Cashew Gravy (page 94)
2 tablespoons chopped green onions, for garnish
Divide the biscuits among four serving dishes. Top with the gravy and garnish with the green onions. Serve immediately.
BUCKWHEAT BISCUITS
MAKES 4 SERVINGS
This recipe was created as I was trying to make a new bread texture. My friend Carol C. said the texture reminded her of biscuits, and I agreed.
These biscuits are light and stay moist and are very mild in flavor. Crispy on the outside, they taste great, and are savory when smothered with gravy. Serve them as scones for high tea, with jam and butter, and your favorite