Page 13 - March April 2015

Slice onions and sauté in 2 TB (or more) olive oil on low heat, stirring occasionally until carmelized. Onions should be slightly browned, soft, and sweet when done.
In a separate skillet, add 1-2 TB olive oil. Sauté sliced mushrooms (adding a bit of salt and pepper and a dash of Sherry) until moisture has evaporated and mushrooms are tender.
Now remove onions to a plate. In the same skillet, add a touch more olive oil and all the tofu, breaking it up until it resembles the texture of ground beef and is very lightly browned. Add salt and pepper to taste. If the tofu is still moist, place on paper plate and pat with a paper towel.
Add onions, mushrooms, and tofu together in the onion skillet and mix together. Add a couple of large dollops of sour cream and season with S&P to taste, heating through.
This may be served over cooked rice or noodles. Enjoy!
Editor’s Note:
I made this delicious recipe, but I am allergic to dairy products. So I used Tofutti Better Than Sour Cream in place of real sour cream. I also added onion powder to the tofu as I was sautéing it, and served it with spicy tomato pasta. YUM!!
INGREDIENTS
Tasty Kale Chips
2 large bunches of curly green kale, washed, large stems removed (save for smoothies), torn into bite size pieces
COATING
8 oz. raw cashews, soaked in water for 4 hours, drained and rinsed Juice of 2-3 oranges (enough to cover nuts by 1 inch in the blender)
TOPPING
Onion powder Himalayan pink sea salt
PREPARATION
Put coating ingredients in a Vitamix or other high speed blender and blend until
smooth. If too thick, you may need to add more citrus juice. Stir coating onto
kale pieces getting it inside of the curls. Spread onto parchment paper lined dehydrator trays and sprinkle with salt and onion powder. This recipes fills 4 trays, stacked every other rung in a 9-tray dehydrator. Dehydrate at 115 degrees for 10 hours or until the coating is dry.
Try not to eat these all in one sitting!
May/June 2015
13
Raw Food Transformation with Audrey Fontaine www.audreyfontaine.net, (831)521-8864