Raw Flaxseed Crackers, Veggie Wrap...Keith's Cookies...Smoky Joes Tweaked

I have been relying on some old favorites the last couple of days and thus haven't had much to post. Keith has of course been whipping up creations almost daily and has taken some pictures of his works of art! He made a cookbook for me the other day with recipes he made up (and daddy wrote dow for him!) and he really wanted to try one today. I found one that was at least a possible success - his recipe was a combination of flour, coconut flour, salt, suga and milk and was called Yummie Yum Yum Yum. Though I tweaked the measurements a bit, this was pretty much his recipe. He made cookies out of it! Too cute - a bit odd but really not bad and the boys both like them!


I have been so into wraps lately so that's what I made again for lunch today! I roasted some potatoes and onions sprinkled with sea salt and a bit of oil at 430 for about 20 min. Then I thickly sliced some mushrooms and threw them on top of the potatoes and onions and cooked 10 min. Then I tossed some sliced green peppers on top of that and cooked an additional 7 min (I like my peppers still crisp and bright green when cooked). I used this as filling in a tortilla along with some sliced jalepenos and tomatoes. Delightful!!


Amber over at Almostvegan is a raw food chef and has sparked my interest in raw food. I checked out a couple books at the library to see if any recipes would be doable with my pantry items! I decided to try these flaxseed crackers. They are quite tasty - perhaps a bit strong and I had to adjust the recipe a bit as the mixture was way too runny but overall they turned out great. Braedon loves them (thus the adorable picture of him with one in hand!).


Flaxseed Crackers (adapted from Raw Food for Real People)
1 ¾ cups flaxseeds
½ cup chopped cauliflower
4 one-inch pieces of ginger
3cloves minced garlic
½ t cayenne
½ cup soy sauce
dash of curry powder and cumin
3 T cold pressed olive oil
1 bunch fresh cilantro
4 cups water
Put 1 cup flaxseeds in a bowl. Put remaining ingredients in blender. Blend well. Add blended mixture into flax. Let sit 10 min or until thick and spreadable. Transfer 2 cups mixture to Paraflex sheet of dehydrator. Repeat with remaining mixture and sheets. You want mixture to be about ¼ in thick on each sheet. Put trays in dehydrator for 3-4 hours or until tops are dried. Flip crackers over and dry additional 6-8 hours or until crisp.

Several months ago I made a recipe called Smoky Joes - kinds of a spicy take on sloppy joes made with crumbled seitan. It was so good. I didn't have any seitan made so I made the same recipe with black beans last night - very yummy! I tweaked the recipe a tad from the first time I made it. This would also be great with pintos. I debated about posting this picture as it is an especially bad picture (I forgot to take a pic before we ate so this was the bowl of leftovers!) but I figure a picture is always nice with a recipe - so I am sorry it's so bad but here it is!

Smoky Joes (adapted from Vegan on the Cheap)
1 1/2 cups black beans
1 T olive oil
2 T dried minced onion
1 t garlic powder
1 T soy sauce
1/2 cup ketchup
1 T tomato paste
1/4 cup water
1 chipotle chile in adobo sauce, chopped
1 t brown mustard
1 T chili powder
1/2 t smoked paprika
1/2 t liquid smoke
1/2 t salt
1/4 t black pepper
tortillas
In a large saucepan, heat oil and add the onion and garlic. Cook until tender, about 10 min. Add the seitan and brown. Stir in remaining ingredients and turn heat to low. Simmer 10 min to allow flavors to blend. Serve in tortillas.