I’ve been a tiny bit under the weather and not feeling like preparing food the past couple of days, mostly subsisting on green smoothies, green juice, avocados, fresh fruit and nuts and seeds (well I guess that’s what I usually subsist on, but I typically will make them into something, like a burger or sandwich or soup or something)–this week it’s been zero food prep, which is one of the great things about eating raw: you can certainly make very fancy dishes and deserts if you want to, but if you don’t, eating simply is super easy and still really tasty and is just as healthy. ANYWAY…I started feeling better this afternoon and the first thing I did was make my current favorite snack, which I promptly ate for dinner. You won’t BELIEVE HOW GOOD THIS IS!!!
Here’s what you’ll need (amounts are estimates–it’s all good):
Dehydrator and Food Processor
- 1 eggplant
- 1/3 c or so Bragg’s Liquid Aminos
- 1/4 cup or more nutritional yeast (packed with B12~I use Braggs becuz it’s Gluten Free, but if that’s not your issue, buy in bulk at natural foods store–much cheaper)
- a shake or 5 of various spices–I currently like poultry seasoning (but not poultry!) and curry, but add whatever sounds good to you.
- 3 c or so fresh basil (yummmm)
- 1/3 c extra virgin olive oil
- 1/3 c nutritional yeast (see above note)–tastes very cheesy
- 3 cloves garlic
- 1/3 c or so pine nuts (actually I almost always use something else as pine nuts are like $800 a pound–pecans or walnuts are yum, and on a limited budget, I use soaked and sprouted sunflower seeds–also good)
- pepper if you’d like
(if you’ve got your own pesto recipe by all means use that one–this one is simple and raw and SO good)
To make “toast”:
- peel the eggplant and cut it into about 1/2 inch or so slices, round-wise. You can experiment with thickness but don’t cut too thin or it will make chips instead of toast–although these are excellent as well.
- place nutritional yeast and spices in a round bowl. Mix.
- coat eggplant slices in Bragg’s (this is not an exact science–I just use my fingers and get the entire piece somewhat damp)
- roll the slices around the nutritional yeast/spice bowl, making sure to coat both sides as well as the edges
- place in dehydrator for several hours (dehydrate to taste–I like mine crispy outside and a little on the soft side inside, rather than crunchy all the way thru)
- be amazed at how much this feels and tastes like yummy crispy toast, but better!!
To make pesto:
- place all ingredients in food processor and blend. Bam. Done.
Spread pesto on toast when it’s ready and eat immediately out of the dehydrator! SO GOOD YOU WON’T BELIEVE YOUR TASTE BUDS!!
If you think you don’t like eggplant, throw all your preconceived notions out the window and be prepared to have your socks knocked off–I’m not kidding (nor am I buying you new socks! Consider yourself warned!)
TIP: keep the pesto in the fridge in a separate container (do not spread on toast until ready to eat, otherwise it will get soggy; yuck). If you didn’t eat all the toast and pesto the first run, keep the toast in the fridge but throw it in the dehydrator for half an hour or so before you eat it again–it will crisp up and be really really good again.
That’s all folks! I hope you enjoy it! Let me know if you try and and what you think!