Tempura Zucchini and Onion Rings and Beluga Lentils
10 min prep. 2 hour dehydrate time- Super fast! My boyfriend had these for lunch. They were so good he didn’t even need sauce or want the crackers I put out for him. He went totally raw!
2 Zucchini, sliced lengthwise
1 Vidalia Onion
1 tablespoon hemp powder
2 tablespoon almond meal
1 teaspoon garlic powder
1 teaspoon ginger powder (optional)
1 teaspoon sea salt
2 tablespoon garbanzo flour
2 tablespoon black sesame seeds or white
soy sauce (optional)
½ cup flax meal
Combine the dry ingredients and then roll the sliced vegetables in it. Only needs to be dehydrated for an hour or two. You can dip the veges in soy sauce or olive oil first to make the batter stick.
I also served black beluga lentils that had been sprouted for 24 hours. I put a little olive oil, garlic, onion, lime and red pepper together. They were like raw caviar..
I put a little guac on a lettuce leaf, followed by black lentils, and a little tetrazikki sauce.
My boyfriend has gotten into the lettuce wrap\roll idea.
I also made falafel. It only took two hours in the dehydrator too. I used leftover brazil nut scramble and leftover batter from the onion rings and zuchini tempura. I added cumin and made little balls and put them on zuchini. Serve with tahini sauce or a thicker almond milk with garlic and cucumbers, and lime. (Tetraziki sauce)