sharing raw, vegan recipes and advice
Crispy on the outside tasty pakora to dip in tomato sauce. Served here with eggplant wafers.
2 large zucchini
2 large carrots
½ onion
1 cup snow peas
BATTER
½ cup flaxseed
½ cup buckwheat
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp ginger
½ tsp turmeric
one strand saffron
2 tablespoons olive oil
1 tsp sea salt
2 cups water
Grate the zucchini and carrots and place in a bowl. Slice the onion thinly and add to the vegetables. Process or chop the peas and add to the vegetables. Combine the batter ingredients in a blender until smooth and creamy. It should be the consistency of pancake batter. Stir in about a cupful of the batter into the vegetables to coat evenly. Take 1 tablespoons of the pakora mixture at a time and place on lined teflex sheets. Dehydrate @145F for 2 hours turning over when the top side is dry. Continue drying until crispy on the outside and still moist on the inside. Serve with warmed tomato sauce as a dip.
Tomato Sauce
2 tomatoes
1 red bell pepper
2 tablespoons olive oil
1 handful fresh basil leaves or coriander
dash cayenne pepper
¼ tsp sea salt
1 cup water
Blend the above into a smooth sauce. Serve warm with the pakora.
This recipe is from my new ebook ‘Raw Christmas & Thanksgiving Recipes’
http://rawchristmasandthanksgivingrecipes.blogspot.com
How do you make the eggplant wafers?
You're very welcome, it's one of my personal favourites too and in my http://rawchristmasandthanksgivingrecipes.blogspot.com
hi, sweetpea...i enjoyed this very much:) thank you for another tasty recipe, i am sure i will make this often
Thank you for this wonderful recipe!It is so full of delicious flavors:)