In gearing up to be more comfortable in making some raw food entrees I have been reading lots of cookbooks and blogs, and honestly was getting frustrated by the lack of creativity. Other than creative procedures for making wraps, breads or crackers, the food itself was not that inspiring. So I decided to look at my own food and rawify it and presto! Chick pea parmesan! This debuted at a recent dinner party and it was the star of the show
After reading lots of blogs, I realize that not everyone has a dehydrator and if you want the food to be live and full of the natural enzymes, you really need to prepare these patties using a dehydrator. So apologies in advance, but it's a necessary appliance for this meal. Of course, you could make the Vegan Version or the Meat Version. However you do it, make something parmesan, it's delicious!
Raw Chick Pea Parmesan (prep time: 3 days for soaking, 20 minutes hand prep time, 3-4 hours dehydrating)
(makes 6 large patties)
Chick Pea Patty
2 cups chick peas, Soaked for 3 days (change water after 24 hours and then every 12 hours), drained
1 cup flax seeds, ground
1/2 lemon, juiced (1 1/2 tablespoons)
1/4 cup namu shoyu (unpasteurized soy sauce)
1 teaspoon smoked paprika
1 teaspoon poultry seasoning (equal amounts of dried: rosemary, sage, oregano, ginger, thyme and black pepper)
1/4 cup water
1 teaspoon dried thyme
1 tablespoon olive oil (raw, unfiltered)
2 sundried tomatoes, soaked in water for 3 hours
1 lb (2-3 large) fresh tomatoes
10 leaves fresh basil
1/8 teaspoon salt
1 garlic clove, minced
Brazil Nut Parmesan
6 brazil nuts, soaked at least 2 hours
1 teaspoon nutritional yeast
To make the patty, combine all ingredients and pulse in food processor until it begins to come together. Scrape down the sides to ensure mixture is fully combined. Processor until it begins to be a smooth paste and not chunks of chick peas are left. Form into 6-8 balls depending on the size patty you desire. Flatten in your hand to a thickness of 1/2 inch and place on the teflex sheet of your dehydrator and dehydrate at 105 degrees for 4 hours. Check doneness, there should be just a little bit of moistness in the middle of the the patty but nicely crisp on the outside.
To make tomato sauce, drain sundried tomatoes and process in blender with remaining ingredients. To make brazil nut parmesan, drain nuts and dry for 30 minutes in dehydrator at 145 degrees. Remove and pulse in blender with nutritional yeast until crumbly. Dehydrate for 1 hour at 105 degrees. Store in air tight container in refrigerator.
To assemble, place patty on plate, spoon over tomato sauce and top with Brazil nut parmesan. Keep any extra patties, and sauces in airtight containers in the refrigerator and eat within 3 days.
Recipes currently inspiring me:
Borlotti Minestrone with Arugula Peso at Sidewalk Shoes
Walnut Mocha Torte at Simply Recipes
Shitake Bacon at Olives for Dinner