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Golden Sprouted Tortilla Chips
By Chef James Sant
Yield: 9 large square dehydrator trays
5 cups almonds, rinsed, then soaked 6-8 hours, sprouted one day
2 cups hulled buckwheat, rinsed and then soaked 30 minutes, drained and sprouted one day
1 cup hemp hearts (plus ½ cup to sprinkle on top, if so desired)
2 lbs. fresh corn (5 cups)
4 bell peppers (preferably 2 yellow and two red), sliced in small dice (about 4-5 cups)
• 1 large sweet onion, minced fine (about 1 ½ cups)
•
¼ cup red Fresno chilies, diced fine (or jalapenos)
2 tablespoons ground cumin
1 tablespoon taco seasoning
1 teaspoon white pepper
1 ½ teaspoons turmeric
1 ½ tablespoons salt
2 cups flax meal, ground fresh
Instructions:
1. Combine all ingredients (except the flax meal) in a large mixing bowl and combine well. Sprinkle the flax meal in and stir well to avoid any clump
.
2. The mixture will be processed in batches using a food processor with an S blade. Fill the vessel no more than halfway and process till all the ingredients are breaking down, yet still in tiny distinctive chunks (this helps to create a crispy chip). Remove the blended batter into another bowl. Continue till all the mixture is processed.
3. Stir all the batches together and taste. Adjust taco seasoning and salt if necessary.
4. Measure 2 ½ cups per 14-inch square dehydrator sheet and spread to within ¼ inch of the edge. Make sure to leave a nice straight line around the outside edges of the square. Do not score the chips yet. Place in the dehydrator (alternately, you could use cookie sheets/parchment and bake on lowest setting in the oven).
5. Dehydrate at 135°F for one hour. Drop temperature to 120°F and continue to dehydrate for 6-8 hours.
6. Remove and place a wood or acrylic cutting board over the cracker. Flip over and remove the tray, screen and nonstick sheet. The Golden Sprouted Crisps should be a little flexible. If it has gotten too dry, spritz it with a spray bottle and let it soften for 5 minutes. Using a sharp knife or pizza cutter, cut the desired shapes for your chips (leave them in the same overall shape once sliced).
7. Lay a screen and a tray on top of the sliced chips. Firmly hold your hand in the center of the tray and in one quick motion, flip the chips over. Remove the cutting board and return the chips (now on the screen) to the dehydrator. Continue to dry until crisp (approximately 3-4 hours more).
8. Remove the chips from the dehydrator and completely cool before transferring to an air-tight lidded container for storage (or they will sweat and lose their crisp).
Storage:
• The chips will last 2 months, stored in the pantry. If they get less crispy, simply pop them back in the dehydrator for 20 minutes prior to serving.
Vegan Sour Cream
1 cup raw organic cashews (soaked)
¼ cup + 2 Tbsp fresh lemon juice
1 ½ teaspoons nutritional yeast
¼ teaspoon organic sea salt
½ cup water (more if needed)
Instructions:
Place all the ingredients in a small blender. Process till satin smooth.
Mexican Faux Meat
1 cup walnuts, soaked 20 minutes
1/3 cup sundried tomatoes, soaked for 15 minutes
2 fresh Roma tomatoes, diced
1 small Fresno chili, de-seeded and finely diced
1/2 cup fresh cilantro, de-stemmed, chopped and packed
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons cumin
1/2 teaspoon salt
Instructions:
Soak the walnuts and the sundried tomatoes. Once soaked, drain thoroughly, set walnuts aside and dice the soaked sundried tomatoes.
Dice two fresh Roma tomatoes.
De-stem the cilantro and rough chop.
Place all ingredients in a food processor with an “S” blade.
Process till combined, yet still a little chunky.
Spread on a dehydrator tray lined with a nonstick sheet.
Dehydrate for up to 2 hours at 120˚F, checking to make sure it doesn’t get too dry. (see note)
Remove, flip over onto another lined tray and continue for 30 minutes.
I f you do not have a dehydrator, use an oven (set to low) and a parchment lined cookie sheet.
Simple Vegan Cheesy Sauce
200 grams peeled and chopped russet potato
200 grams peeled & chopped butternut squash
100 grams chopped cauliflower
2 garlic cloves, rough chopped
2 tablespoons chopped shallot
½ cup cashews
¼ cup nutritional yeast
½ teaspoon mustard powder
1½ teaspoons paprika or smoked paprika
2 tablespoons sunflower oil
1 tablespoon chickpea miso or light miso
1 tablespoon apple cider vinegar (to taste)
salt, to taste
Instructions:
Place the potato, butternut squash, cauliflower, garlic, shallot, and cashews in a saucepan and pour in as much filtered water as needed so that the vegetables are covered. Bring to a boil and simmer covered for 10 minutes or until tender. Drain into a colander lined bowl. Save the cooking water.
Place the simmered mixture in a blender. Add 1½ cups of the cooking water and the remaining ingredients. Blend until smooth.
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