Welcome to my very first posting on my very first blog. Please be patient with me as I am learning as I go.
My name is Tracy and I am addicted to finding fabulous delectable vegan recipes. My passion for vegan food has been a work in progress since my early teens. Back then the options for ingredients and support was very limited. Over the years I have gone in and out of the vegetarian and vegan lifestyles. Often returning to the “easier” more traditional way of eating.
This has now changed completely. With all the wonderful options and information at my fingertips, I can finally make this a permanent lifestyle.
While searching on line for recipes I found that there are so many wonderful creative people out there offering fantastic food ideas that I now have more recipes “filed” than I ever thought possible.
I also made a wondrous discovery last year. CSA farmers. This is a program where local farmers sell a share of their seasons produce. I immediately signed up and now anxiously await the first delivery in a few weeks. I will be receiving a weekly box of fresh, local, organic produce that will be less than a day old when I get it. I am so excited about this that I tell everyone who will listen. Some reoccurring comments I get are “I wouldn’t know what to do with that much produce” or “I don’t know how to cook those vegetables”. And so, the idea of a blog to share recipes was born. My plan is to share recipes I find on line with you that are directly related to the produce that I receive in my weekly delivery. This will allow us to use seasonal ingredients (assuming you live in the Northern Hemisphere where I am, for my Australian friends and family this will not work but you can always save the recipes for later).
As my CSA share has not started yet, for this post I would like to share a recipe I tried last night for Sunflower Onion Bread. This recipe is vegan, raw and gluten free.
Sunflower Onion Bread
2 cups Kale torn
1 cup ground flax
1/2 cup sunflower seeds ground slightly
1 cup nutritional yeast
1/2 onion roughly chopped
1 Tblspn olive oil
1-2 Tblspns water as needed
Place all ingredients except water in food processor. Process, adding water as needed and scraping down sides until “dough” forms.
Spread dough onto parchment paper or Teflon sheets for dehydrator. Score with a knife to allow easy breaking when done.
Dehydrate at 110 for 8 to 10 hours.
The bread will be slightly soft and is delicious with tomato, sprouts and avocado.
This will make approx. 12 sandwich size pieces (depending how thin you spread it).