Guest guest Posted August 5, 2006 Report Share Posted August 5, 2006 I haven't had an egg in almost 3 years, but when I see devilled eggs at potlucks I want them really badly! Does anyone have a devilled egg substitute recipe that they like? Thanks! Denise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 DEVILED TOMATOES by Jackie Graff 8 Roma tomatoes, peeled, pitted and cubed (I never peel mine) 1 cup celery, chopped 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped fine 1/2 red bell pepper, chopped fine 1 cup cashews, soaked for 2 hours and drained 1 teaspoon freshly ground black pepper 2 teaspoons ground cumin 1 tablespoon thyme, chopped fine 2 teaspoons celtic sea salt 1/4 cup lemon juice 2 teaspoons dry mustard 2 teaspoons tumeric 1 tablespoon raw honey Place the onion, red and yellow peppers in a bowl. For the " mayo " blend the cashews, black pepper, dry mustard, honey, cumin, salt, tumeric and lemon juice. Spoon the dressing over the vegetables and mix well. Cut the tomatoes in half and scoop out the pulp nad save it for another recipe. Salt the inside of the tomato and turn over to drain. Place the vegetable mixture in the tomatoes. Garnish with sprigs of thyme. **I have not made this recipe in years so I don't remember too much about it, but it's as close to deviled as I can come. I made Alissa Cohen's Onion Dip the other day and the next day it reminded me of egg salad. I haven't had egg salad in over 10 years!!! 2 cups macadamia nuts water 1 teaspoon Celtic sea salt 1 cup chopped onion Put mac nuts in high speed blender and add just enough water to make it move. You want this to be as thick as possible, but absolutely creamy in texture. When this texture is achieved place in bowl and mix in by hand the 1 cup of onions. I took this to my in laws as I am trying to stay 100% and it worked, I didn't crave any of their chips. I served this with a flax cracker. My mother in law asked me to leave the crackers for her! That is really something. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 These recipes look great, I will try them. This reminded me that at Glaser's Market in Miami FL they make a fantastic dish- cherry tomatoes stuffed with almond pate. It is simple and very good, and would probably also stop cravings for eggs, as it has a lot of protein. I don't have their recipe for almond pate, but I make my own by soaking raw almonds overnight, rinsing, and then combining in the food processor with lemon juice, fresh herbs, raw tahini and sea salt. For herbs I use basil or cilantro. Sometimes I throw in some veggies- like a piece of carrot or some kale- to make it even healthier. I think I will go soak some almonds now so I can make some later! Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 Could you post your flax cracker recipe? I have tried two different ones and I can tolerate them but they just are not what I am looking for. Also, do they always feel slimy in your mouth when you chew? Maybe I am doing something wrong when I dehydrate them. Thanks. Tammy On Aug 7, 2006, at 12:09 AM, SV wrote: > DEVILED TOMATOES > by Jackie Graff > > 8 Roma tomatoes, peeled, pitted and cubed (I never peel mine) > 1 cup celery, chopped > 1/2 large sweet onion, chopped > 1/2 yellow bell pepper, chopped fine > 1/2 red bell pepper, chopped fine > 1 cup cashews, soaked for 2 hours and drained > 1 teaspoon freshly ground black pepper > 2 teaspoons ground cumin > 1 tablespoon thyme, chopped fine > 2 teaspoons celtic sea salt > 1/4 cup lemon juice > 2 teaspoons dry mustard > 2 teaspoons tumeric > 1 tablespoon raw honey > > Place the onion, red and yellow peppers in a bowl. > > For the " mayo " blend the cashews, black pepper, dry mustard, honey, > cumin, salt, tumeric and lemon juice. > > Spoon the dressing over the vegetables and mix well. > > Cut the tomatoes in half and scoop out the pulp nad save it for > another recipe. > > Salt the inside of the tomato and turn over to drain. > > Place the vegetable mixture in the tomatoes. > > Garnish with sprigs of thyme. > > **I have not made this recipe in years so I don't remember too much > about it, but it's as close to deviled as I can come. > > I made Alissa Cohen's Onion Dip the other day and the next day it > reminded me of egg salad. I haven't had egg salad in over 10 years!!! > > 2 cups macadamia nuts > water > 1 teaspoon Celtic sea salt > 1 cup chopped onion > > Put mac nuts in high speed blender and add just enough water to make > it move. You want this to be as thick as possible, but absolutely > creamy in texture. > > When this texture is achieved place in bowl and mix in by hand the 1 > cup of onions. > > I took this to my in laws as I am trying to stay 100% and it worked, I > didn't crave any of their chips. I served this with a flax cracker. > My mother in law asked me to leave the crackers for her! That is > really something. > > Shari > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 From " Rainbow Green Live Food Cuisine " by Dr. Gabriel Cousens: 6 cups flax seeds, soaked 6 cups pecans, soaked 6 zucchini 2 T Celtic salt 2 T dried Italian seasoning Process pecans and zucchini through a Champion Juicer with the solid plate; combine remaining ingredients and mix well. Spread mixture approximately 1/4 " thick on dehydrator trays with a Teflex sheet. Keeping hands wet will help in the spreading of the flax seeds. Dehydrate at 145 degrees F for 2 - 3 hours, then turn over, remove Teflex, and continue dehydrating for 6 - 8 hours at 115 degrees F, or until desired moisture is obtained. Store in glass jars. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 And please note that this recipe contains nearly 70% calories from fat. Elchanan _____ rawfood [rawfood ] On Behalf Of SV Monday, August 07, 2006 4:39 PM rawfood Re: [Raw Food] devilled egg substitute? From " Rainbow Green Live Food Cuisine " by Dr. Gabriel Cousens: 6 cups flax seeds, soaked 6 cups pecans, soaked 6 zucchini 2 T Celtic salt 2 T dried Italian seasoning Process pecans and zucchini through a Champion Juicer with the solid plate; combine remaining ingredients and mix well. Spread mixture approximately 1/4 " thick on dehydrator trays with a Teflex sheet. Keeping hands wet will help in the spreading of the flax seeds. Dehydrate at 145 degrees F for 2 - 3 hours, then turn over, remove Teflex, and continue dehydrating for 6 - 8 hours at 115 degrees F, or until desired moisture is obtained. Store in glass jars. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 Thanks, I can't wait to try this recipe. Can I use my vitamix or food processor instead of the champion juicer? The champion is my next big purchase, I just haven't saved quite enough yet. Tammy On Aug 7, 2006, at 8:11 PM, INFO @ Vibrant Life wrote: > And please note that this recipe contains nearly 70% calories from fat. > Elchanan > > _____ > > rawfood [rawfood ] On > Behalf Of SV > Monday, August 07, 2006 4:39 PM > rawfood > Re: [Raw Food] devilled egg substitute? > > > > From " Rainbow Green Live Food Cuisine " by Dr. Gabriel Cousens: > > 6 cups flax seeds, soaked > 6 cups pecans, soaked > 6 zucchini > 2 T Celtic salt > 2 T dried Italian seasoning > > Process pecans and zucchini through a Champion Juicer with the solid > plate; combine remaining > ingredients and mix well. Spread mixture approximately 1/4 " thick on > dehydrator trays with a > Teflex sheet. Keeping hands wet will help in the spreading of the flax > seeds. Dehydrate at 145 > degrees F for 2 - 3 hours, then turn over, remove Teflex, and continue > dehydrating for 6 - 8 > hours at 115 degrees F, or until desired moisture is obtained. Store > in glass jars. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 Thanks. On Aug 7, 2006, at 7:38 PM, SV wrote: > From " Rainbow Green Live Food Cuisine " by Dr. Gabriel Cousens: > > 6 cups flax seeds, soaked > 6 cups pecans, soaked > 6 zucchini > 2 T Celtic salt > 2 T dried Italian seasoning > > Process pecans and zucchini through a Champion Juicer with the solid > plate; combine remaining ingredients and mix well. Spread mixture > approximately 1/4 " thick on dehydrator trays with a Teflex sheet. > Keeping hands wet will help in the spreading of the flax seeds. > Dehydrate at 145 degrees F for 2 - 3 hours, then turn over, remove > Teflex, and continue dehydrating for 6 - 8 hours at 115 degrees F, or > until desired moisture is obtained. Store in glass jars. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 " Can I use my vitamix or food processor instead of the champion juicer? " Sorry, I forgot to answer this one. I would not use my VM as the mixture could become too hard to move the blades and cause burnout. I would use the food processor and just know it will be a little more chunky than the original recipe. Shari Quote Link to comment Share on other sites More sharing options...
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