Raw Food Wednesday 8/24
Mini-Peppers stuffed with Cashew Cheese
Salad with Carrot Croutons
Another in the greatest hits package -- mini-peppers stuffed with a cashew cheese and a salad with carrot croutons.
The cashew cheese (soaked cashews, rejuvelac from quinoa, salt) were added to the peppers and dehydrated for 8 hours at 105F, which made the peppers incredibly sweet (almost cherry tomato-like, as our daughter pointed out).
The salad incorporated a riff from the Trotter/Klein "Raw" book -- take a carrot, peel it into strips, dehydrate for a couple of hours and turn it into a powder, which is then used to coat the cashew cheese, and is then further dehydrated. It adds a gentle sweetness and crunch, much like a crouton.