Just before Heathy/Fairygirl's visit, Snowdrop posted the following on Raw Freedom Community, so we just HAD to make it during our time together. She has done it again; this recipe is absolutely IN-CRE-DI-BLE!!!
The nuggets have a delicious, unique flavor unlike any other raw nut-based 'meat' I've ever tried. I could just keep popping 'em in! Add to that the Sweet & Sour Sauce which you can use as a dip for the nuggets or for marinating veggies, and that's it! You're up for one exotic and yummylicious ride!
Snowdrop’s Sesame Chicken
Posted on Raw Freedom Community
2 c walnuts soaked 4-6 hrs or overnite
2 c sunflower seeds soaked 4-6 hrs or overnite
1 c sunflower seeds, soaked 4-6 hrs or overnite and then dehydrated
1 c sundried tomatoes soaked 4-6 hrs or overnite in:
1 c orange juice
2 cloves garlic
¼ yellow pepper (or red)
10 fresh sage leaves or 1 T dried herb
1 t cumin
½ t turmeric
1 t garlic powder
1 t onion powder
1 T dark miso
1 T braggs or soy sauce
1 T liquid lecithin* (to be stirred into batter by hand at the end)
Sesame seeds (to sprinkle on top of the nuggets)
* Liquid lecithin can be found at your local health food store
Food processor the tomatoes in their liquid and blend until a paste.
Add onion & garlic, blend.
Add herbs spices blend.
Add nuts, process till smooth (I did it in 2 batches).
Put into a bowl & stir in the lecithin.
With a coffee grinder, powder the dehydrated sunflower seeds.
Stir into batter till blended.
Spoon onto teflex sheets (I used 3 trays) by the tablespoon.
Dehydrate 6-8 hr at 105-115 degrees.
Flip half way thru drying time.
Make sweet & sour sauce (see below).
Dip your chicken nuggets into the sauce and sprinkle with sesame seeds and continue to dehydrate another 4-6 hrs.
Carmella's Note: I forgot to soak and dehydrate the 1 cup of sunseeds so I used them dry.
Sweet & Sour Sesame Sauce
¾ c nama shoyu
¾ c honey (or agave)
2 cloves garlic
1 pc ginger as big as your thumb (equal to the amount of garlic approx)
2 T sesame seeds
2 T coconut oil
1 t sesame oil
2 t red pepper flakes
Chop the garlic & ginger so it doesn’t jam under your blades, and put all into the food processor and blend till the veggies are well pureed. The seeds will float up with the oils when left standing, that’s ok, just stir when using.
In a glass pie plate: Take a nice head of broccoli and make bite sized pieces. Slice up 4-5 mushrooms. Sliver up ½ red pepper. Toss these in some of the sweet & sour sesame sauce and put into D till broccoli is tendered up some.
~ I made more than the sauce recipe called for because I will be using this on lots more veggies the next couple of days, as it is mind blowing good.
~ The nuggets were a nice change from what I had been eating, but… The veggies + sauce was the finest thing I have put in my mouth in months!
I will be making that even when I don’t have any nuggets to serve them with, just a dash of sesame seeds on top. mmm
~ Was she not kidding or what!!! This sauce is to LIVE for!
~ I replace some of the soy sauce called for in the Sweet & Sour Sauce with water as I prefer it to be not as salty.
I've also served the Sweet & Sour veggies (broccoli, mushrooms, bok choi, red pepper) on top of a modified version of my Ginger Un-Steamed 'Rice'. Yummo!
Ginger Squash 'Rice'
1 ½ - 2 cups cauliflower
1 ½ cups butternut squash
2 tablespoons of almond butter or tahini (I used both)
1 tablespoon grated fresh ginger
A little lemon juice
Salt, to taste
Process cauliflower and squash in food processor until rice-size. Mix other ingredients by hand.
Sesame Chicken with Sweet & Sour Veggies by Snowdrop
Day 38 and Counting
1 hour ago