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This group is for people who have a vegan diet or desire to incorporate more vegan meals into their diet. Or if you have questions about transitioning to a Vegan lifestyle this is the group for you.
Location: Merrillville, IN
Latest Activity: Aug 3
The above pictured sandwich is 100% raw vegan and delicious! Its my signature sandwich and my family and friends both meat eaters and vegans all agree its darn good! Now most people are not aspiring raw food chefs as I am so its totally acceptable to pass on making your own bread. Most grocers carry vegan gluten free bread just look for the Ezekiel brand.
To Make The Bread:
1 cup almond flour
2 cups ground flax meal
1 cup of mixed herbs: parsley, oregano, and cilantro
1 clove of garlic
3 celery stalks
1 red bell pepper
1/2 cup of sun dried tomatoes (pre soaked in water at least 3 hours)
Put all ingredients into a food processor and blend well.
Drop the batter onto teflex-lined dehydrator racks and using a spatula spread thinly across the rack. Dehydrate until bread is dry not hard about 6 hours. Remove the rack from the dehydrator and flip over the bread and remove the teflex sheet. Return bread to the dehydrator for another 2 hours. Cut your bread into desired shape before assembling the sandwich.
** If you do not have a dehydrator you can use an oven with the temperature on the lowest setting.
** Assemble the sandwich with your favorite toppings: I use sprouts, red onions, avocado slices, salsa, romaine lettuce, sliced cucumber, and sliced falafel.
To Make Falafel:
1 cup of mixed : cilantro, onion, and parsley
2tbsp of lemon juice
2 cloves of garlic
2 cups of almond flour
season to taste with sea salt, pepper, cumin
mix all ingredients into food processor until formed into a dough.
Divide the mixture and place falafel balls onto teflex lined dehydrator trays and dehydrate for 10 hours. Flip the falafels over and dehydrate another 2 hours.
***falafels will keep in the refrigerator up to 4 days
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