Miso Dip

Miso Dip from Gone Raw

Ingredients: 

Juice from 1 Lemon

3 or 4 spoonfuls of miso ... Aka works best

5 or 6 spoonfuls of tahini (made with olive oil in my case)

Preparation: 

I made the tahini ahead of time using sesame seeds and olive oil in the food processor. I let it go for a long time to get it really mixed together well. Preferred texture is as thick as possible, but I've tried with creamy and it works, but it's harder to scoop. You could try just with just sesame seeds if your food processor can handle it. This mixture will stay good in your fridge for a long time. When I get the munchies I juice 1 lemon, and depending on the size of the lemon, add in the miso and tahini.

Great recipe from Gone Raw! Below is my, Joie's, creation!!

I found this Miso at Whole Foods and picked up the Tahini at Hyvee.

I always keep Miso and Tahini on hand in case I need it. Both of these have an expiration date of two years so they won't go bad! The Tahini I had, happened to be roasted, but if you have the sesame seeds and olive oil, you could make the REAL RAW version;)

 It's great with fresh cut veggies or you could even make some raw crackers. I didn't have time for that today so I settled for veggies!

Stuffed Mushrooms

Today was my birthday and I spent it making these stuffed mushrooms! I also made some quiche, which I'll post later since they have to dehydrate for up to 24 hours. It was a great way to spend my birthday since I LOVE trying new raw recipes and I just so happened to have the house to myself for a few hours! Enjoy!


Stuffed Mushrooms
1/3 cup pine nuts

3 cloves garlic, minced
1/3 cup fresh cilantro, packed leaves, chopped
1/3 cup fresh basil, packed leaves, chopped
1 tbs lemon juice
1 cup tomato, chopped
2 tbs Braggs or to taste

Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to a pesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

Wash mushrooms and remove stems.

Separately, these are some of my very favorite ingredients. I could drink the Braggs and Lemon juice I think!

I seriously wanted to eat this filling with a spoon it was so delicious.

I had some extra filling so I stuffed half of a bell pepper.

These were actually dehydrated 1 hour too long because we were out for my birthday dinner, and I forgot about them! Oops. They still turned out amazing!!

This little stuffed pepper was delish as well!