Preparation

“Shicken Preparation”

Wipe down two Large, flat mushrooms Marinate Rub with salt top and underside In a bowl mix Olive oil, Shoyu and Miso with a little water Coat the mushrooms Place in the bowl, cover with paper and leave for 2-3 hours

Cut into even sized bits, nugget size, not too small that they fall apart on the scewer

“Breadcrumb Preparation” Process into a medium fine meal your chosen breadcrumb

Could be oat groat or buckwheat or almond or sunflower/pumpkin seed—Personal choice

Mine is 1/2 buckwheat 1/2 Oat groat

Then mix in by hand the spices : cayenne, curry and a dash of salt

Final stage

Dip the mushroom nugets into the marinate then into the “breadcrumbs”

pat firmly, then place into a dish. Continue this until complete

TIP: Use one hand to prevent getting messy

To finish these you can

Leave to SUNDRY on baking parchment

DEHYDRATE as low as possible for 4 hours(they will be tender inside and crisp outside)

OR put into FRIDGE overnight

I Dehydrated mine for 4 hours, then placed onto scewers

Enjoy with veggies, dips , raw ketchup, mayo or as little nuggets on top of a salad.

Preparation

Ingredients:

• 1 c. Almond Meal
• 1/4 c. Nutritional Yeast
• 1 T. Flax seed, ground
• 1/8 t. nutmeg
• 1 ¼ t. Celtic Sea Salt (fine)

Mix together, set aside in bowl.

• 1 c. Sunflower seeds (soaked)
• 2 c. Cashews (soaked)
• 1 Zucchini
• ¾ c. Kelp Noodles (Sea Tangle)
• ½ c. Flax Seed
• 2 T. Nutritional Yeast
• 2 t. Salt
• ½ t. Onion Salt(or more to taste)
• ¼ t. Celery Seed
• ¼ t. Cumin
• 1/8 t. Nutmeg
• Pinch Garlic Powder
• Pinch White Pepper
• ¼ c. Spring Water (more or less)

Place ingredients, minus water, in a food processor. Process and add water until a chunky, oatmeal cookie batter consistency, not too smooth. Scoop out with a tablespoon and shape to a nugget, roll it in the crust and put on a dehydrator screen. Repeat until used up.

Dry at 145 degrees for 1 hour, than at 100 degrees for 12 – 24 hours, until just damp in the middle. Serve warm from dehydrator. I freeze extras and warm in dehydrator before eating.

Preparation

Blend all ingredients until creamy. Add more water if it is too thick.

Preparation

Blend all the ingredients until smooth.

Pour onto a Teflex sheet and use a spatula to score into squares. Dehydrate at 115 overnight, or at least 8 hours. Then flip over onto the mesh sheet, and dehydrate until the crackers are crispy, approx. another 6-8 hours.

If you like, you can sprinkle a little more sea salt on the top of the crackers.

Preparation

Base:Process the buckwheat, celery, garlic, bananas together in food processor Spread out onto a dehydrator tray until 2cm thick. Slice tomatoes thinly and press into the base. Dehydrate for about a day until solid, but not too crispy.

Topping: make 3 cups of dehydrated tomatoes (or use sun dried), blend in food processor with 1/4 cup onion, one ripe tomato, 2 teaspoons of lemon juice, 3 dates (soaked if not fresh) and a teaspoon of salt until it is a deep red colour and everything is smooth. It takes a while to do it thoroughly. You may need a touch of water to get it smooth. Spread this on the pizza crust after it is dehydrated.

Cut up the peppers and mushrooms and red onion, sprinkle all over a dehydrator tray and dehydrate while you’re dehydrating the crust, for a few hours until the veggies have softened.

Cheese: Process the corn and the pine nuts with the olive oil until it is really creamy, add salt to taste, spread it over a dehydrator tray and dehydrate while you’re drying everything else for about 6 hours or until it has gone golden and a little hard on one side, just do one side.

So once the crust, cheese and veggies are dehydrated you can assemble the pizza. Do this just as you are about to eat it.

Spread the tomato sauce on the pizza, then the veggies and then the cheese, softest side down.