Raw Food Platter
- This raw and vegan friendly lunch platter is made up of several elements including Pizza Rolls filled with Vegan Cheese as well as tasty Vegan Sushi Rolls. We used an electric fan oven set on either de-frost or slow-cook setting to try and mimic a dehydrator. If you are lucky enough to own a dehyrator then your results will be slightly different and of course truer to the Raw Food ethic! The lunch starts off with these appetizer-style cheesey kale bites…
- Part 1. Savoury Kale Nuggets
- Kale covered in a moreish crunchy coating.
- Vegan and vegetarian friendly.
- A filling and healthy snack.
- Serves 2-4 people.
Smooth Cashew Nut Butter 1kg (Meridian)
4 heaped Tbsp Cashew Butter
Soy Sauce Tamari 300ml, Sanchi
1 Tbsp Tamari Sauce
Clearspring Italian Extra Virgin Olive Oil 500g
2 Tbsp Extra Virgin Olive Oil
Marigold Engevita Nutritional Yeast Flakes 125g
14g of Nutritional Yeast Flakes
3 tsp of Lemon Juice
Cider Vinegar, with the Mother 750ml (Biona)
6-7 tsp Apple Cyder Vinegar
Aspall White Wine Vinegar 350ml
4-5 tsp White Wine Vinegar
Hampshire Foods Spanish Smoked Paprika 50g
1-1½tsp of Smoked Paprika.
Organic Golden Flax Seeds (1kg) - Sussex WholeFoods
100g Golden Flax Seed
Organic Brown Flax seeds (1kg) - Sussex WholeFoods
50g Brown Flax Seed
Sprouted Chia and Flax Powder, Organic 454g (Organic Traditions)
70g Ground Sprouted Flax & Chia
Organic Sunflower Seeds (1kg) - Sussex WholeFoods
35g Sunflower Seeds
Organic Pumpkin Seeds (1kg) - Sussex WholeFoods
30g Pumpkin Seeds
Organic Unblanched Almonds (500g) - Sussex WholeFoods
35g Unblanched Almonds
Sun Dried Tomatoes, Organic 1kg (Sussex Wholefoods)
35g Sun-dried Tomatoes
Soy Sauce Tamari 300ml, Sanchi
2 tsp Tamari Sauce
Clearspring Italian Extra Virgin Olive Oil 500g
2 tsp Extra Virgin Olive Oil
Marjoram Leaves 30g, Organic (Sussex Wholefoods)
1 Tbsp Dried Marjoram
Oregano Leaves 30g, Organic (Sussex Wholefoods)
1 Tbsp Dried Oregano
Cracked Black Pepper 100g (Hampshire Foods)
pinch of Coarse Ground Pepper
Pine Nuts/Kernels 250g (Infinity Foods)
120g Pine Nuts, soaked for a min. 2-3 hours.
Organic Cashew Nuts (1kg) - Sussex WholeFoods
80g Cashew Nuts, soaked for a min. 2-3 hours.
Marigold Engevita Nutritional Yeast Flakes 125g
2 Tbsp Nutritional Yeast Flakes
1-1½ Tbsp of Lemon Juice
Cracked Black Pepper 100g (Hampshire Foods)
1-2 Tbsp Coarse Ground Black Pepper
Butter Beans in Water, Organic 400g (Biona)
230g-240g of Butter beans, drained.
Clearspring Italian Extra Virgin Olive Oil 500g
4 Tbsp Extra Virgin Olive Oil
Sesame Seeds Dehulled, Organic 1kg (Sussex Wholefoods)
4 Tbsp Hulled Sesame Seeds
1 Tbsp Lime Juice
Profusion Himalayan Rose Pink Salt - fine 500g
Pinch of salt
Hampshire Foods Cayenne Pepper 100g
½tsp of Cayenne Pepper
Organic Cashew Nuts (1kg) - Sussex WholeFoods
Handful of Cashews
Other Ingredients
- 30g-40g chopped kale, washed.
- 1 clove of garlic, peeled.
Method
- Pre-heat the oven on a slow cook setting and set aside a non-stick silicone sheet on top of a baking tray.
- Add all the ingredients except for the kale into a blender or food processor. Blend for 10-20 seconds, then stir the mixture and continue in this manner until all the ingredients are combined into a smooth paste.
- Put the kale into a large mixing bowl then add the sauce. Using a wooden spoon and/or your hands coat all the pieces of kale. This will be quite a thick coating.
- Spread the coated kale evenly across the silicone sheet and place in the oven for at least 2-3 hours. Turn them half way through if you wish.
- The kale bites should be browned and lightly crisp when they come out of the oven. They can be stored in the fridge in an airtight container for several days.
