I also love Kale because it has such a distinct taste that isn’t as spicy or bitter as, say, an arugula (barf).
However, I don’t just enjoy a tasty bowlful of (insanely easy to make) Kale Chips. I enjoy as much, if not more, a bowlful of collard greens.
Now, when I say collard greens, most people’s minds go to this:
This is Paula Deen’s recipe which is also easy to make: collards, butter, and salted ham hocks. If you go to any restaurant and order collard greens you will, more likely than not, get some variation of the plate above.
Now look friends, obviously I think that this recipe is disgusting—BUT—if it helps, not just because of it’s use of “salted ham hocks”. Though, you should know, a ham hock is the area located on the pig right above his or her feet. Not the bone, but the skin, ligaments, and tendons (It’s important to know what you’re eating).
Aside from the meat and dairy in it, all the flavor of the collard is lost. When you take a mouthful of this dish, your flavor profile consists of salt and fat. You lose the very delicious smoky flavor of the vegetable. You may as well be eating Iceberg lettuce.
Collard Green chips are amazing because—especially if you dehydrate them—you get all the wonderful things about eating a potato chip with the intense flavor of the green.
Mmmmmm….so with no further ado…here is my recipe for:
"Cheezy Collard Greens"
Ingredients: 2 full bags of “torn” collard greens (I used plastic gallon sized bags), 1 cup of soaked raw cashews, 3 chopped green onions, 1 chopped bell pepper (any color), the juice of one lemon (or to taste—mind the seeds!), 1/4 cup of Nutritional Yeast and salt, red pepper flakes and chili powder to taste!
1.) Blend together all ingredients except the greens (duh) 2.) Dump half the mixture in one bag and half the mixture in the other bag of greens 3.) Massage the mixture into the greens (In the above picture, I have shown one bag that’s been massaged and one that hasn’t. It should look pretty similar to that. Make sure all of the greens are coated!) 4.) Lay the greens out on a dehydrator sheet (I used my teflon sheets, but it did take much longer to dehydrate so consider just using the rack). 5) Dehydrate* at 110 for 3-4 hours, rotating the leaves after 1 and a half.
*If you don’t have a dehydrator, bake at 350 for 20 minutes, “stirring” the leaves in between. You are missing out on A TON of nutrients—but the flavor is still pretty bomb.
They should maintain their green color—they even get a little darker in the dehydrator. I should warn you that, while they keep well in the sense that they don’t go badly quickly—they DO lose their chip like crunch. I had to dehydrate them a second time the next morning. I recommend storing them in a paper bag and not Tupperware to avoid moistness.
These chips are so good they may start a revolution. Many of you may have seen the new Lay’s campaign to find a new chip flavor. How about one that actually taste like the potato you’re using to make the chips instead of whatever crap you put on top of them!!
Enjoy, my friends! Remember, as always, I will try to answer any questions you have so let me know if you have any! LOVE!
Who doesn’t like pad thai? It’s ooey, gooey, sweet and spicy, hot and delicious. All different kinds of it too! You can add chicken, seafood or fried tofu (my favorite) and the servings are huge for what you’re paying—if you’re going to the right place.
A general breakdown of a standard plate of pad thai?
Mince the garlic, the ginger and if you have fresh oregano (I didn’t) mince that as well. Spiralize the zucchinis and the carrots and drizzle with olive oil and your minced vegetables. Dehydrate at 110 for 2 hours. SIDE NOTE: I followed directions and dehydrated at 108 for 4 hours and it dried them out too much! Nice one, Underkoffler.
PHASE 2: “MEATS”
Ingredients: (1 Cup Shitake Mushrooms not shown—oops), 1/2 Sliced Sweet Onion, 3 Cups diced eggplant, 1/4 Cup Orange Juice, 1/4 Cup Lemon and 2 Tbl Olive Oil)
Dice and slice your vegetables and mix your wet ingredients together in a separate dish. Pour wet ingredients over dry ingredients and coat. Stick the refrigerator until you’re ready to mix your meal (the longer the better, I left mine in the fridge for 5 hours!)
PHASE THREE: THE VEGGIES
Ingredients: 2 Roma Tomatoes, 1 Red Bell Pepper, Cilantro, Basil, and Oregano (all to taste but I used about 1 cup of each), 3 sweet cucumbers, 1/2 Sweet onion, 1 avocado
Slice the peppers, onions, and cucumbers. Dice the herbs and the avocado. Add everything to your dehydrated noodles. OH MAN HOW GOOD DOES THAT AVO LOOK?
FINAL PHASE: THE SAUCE
Ingredients: 1 Tbl Olive Oil, 3 Green Onions, 2 Tbl RAW Tahini, 1/4 Cup of Orange, Lime and Lemon Juice, 1/2 Cup of Light Coconut Milk, 2 Cloves Garlic, 1 oz Minced Ginger, 4 Pitted Dates, 2 Tbl Soy Ginger Sauce and Pink Salt, Chili and Curry Powder to taste.
Blend and combine all of your “phases” together in a big bowl. Blend like you would a salad.
Creamy, Ooey, Gooey, REALLY delicious.
I’ll still get the real stuff every once and a while—but this recipe WILL be used again!
Let me know if you give it a try. It IS a little labor intensive but it’s a HUGE portion so you can have leftovers for days (guess what I’m eating for lunch!)
Sending you all kinds of good vibes and joy. Off for a run! Enjoy this beautiful day.
While I was on my juice fast this past week I was creating A LOT of juice pulp. I kept having to throw it out (I don’t compost—I live in a tiny apartment and Kyle would literally kill me if he had to smell kitty AND compost). I felt guilty about throwing it out not only because it seemed wasteful but also because I PAID FOR IT! I didn’t just pay for the juice—I paid for the whole damn vegetable: dollars down the drain? I don’t think so.
So I did some research and I found a great idea: Juice Pulp Crackers! Here’s how it turned out:
Soy Vegetable Crackers Recipe by Hannah Burkhauser
2 cups Vegetable Pulp (I used: Roma Tomtoes, Spinach, Garlic, Celery and Bell Pepper but you can experiment with any!) 1/2 Ground Flaxseed 2 Tbl Chia Seeds 1/2 Cup of RAW Sunflower Seeds 1/2 Cup of RAW Almonds 1/2 Cup of RAW Pumpkin Seeds 2 Tbl Ginger Soy Sauce (You can use Tamari or Bragg’s if you are GF) 1 Tbl Orange Champagne Vinegar (HEAVEN!) 2 Tbl VEGAN Peanut Vinaigrette (this is most likely made with roasted peanuts—but close enough)
SO EASY! Blend all of the ingredients together and then scoop TBLs of the mixture onto your teflon sheets. Set the dehydrator to 112 and let dry for 10-12 hours (overnight). They should crisp up to cracker consistency and you will be thanking me for days. Check out how crispy they get:
YUM! Then store the rest in Tupperware and enjoy with hummus, fresh guac (which we made last night!) or salsa!
Have you looked in your fridge lately? Or has the budding Tupperware, filled with who knows what, taken over the shelves like the SARS virus? My refrigerator was making me depressed. Tonight was the last straw.
This month has (already) been a sort of difficult one for me in terms of being raw. I just haven’t had the time that I had gotten used to having and have turned to prepackaged, albeit vegan, food. Not to mention, Superbowl weekend left Kyle and I with TONS of leftovers (mostly beer) and I have been helping myself to it. My pants are tighter, my energy is lower—I am definitely feeling the effects. I’m also so burnt out with working at the gym that I have stopped going. Not good.
Getting back to my original statement: Tonight was the last straw. After coming back from a really awesome day of shopping for my NatGeo series with my production team—I realized that my life is moving in a brand new direction but HOW am I to move forward if I have decided to revert back to my past? I refuse. So when I got home and looked in my fridge, I decided that it was time to do some serious inspection into what I wanted to keep and what I wanted to get rid of.
As I threw the mystery soup into the sink, the moldy tomatoes in the back, the stray flax seeds that had spilled over a month ago, I started to feel better and better. It was as if I was throwing away the mystery stress and the moldy excuses in the back of my mind. When it was all cleaned out—the fridge and my mind—I found that I had all the ingredients I needed for an awesome Curry Dinner and Raw Bread.
What can we find when we clean ourselves out? What keeps us from doing it? Is it fear or laziness? I think for me, it’s a little bit of both. However, if we push through and we take the time to clean ourselves out, we may end up finding treasures we didn’t know existed.
Pictures of my bread tomorrow! I think sandwiches are in order!
Take a moment for you tonight. Maybe do some cleaning—you never know what you might find. Joy to you all!
Every year February could be different. So many things happen. It could be 28 days, it could be 29—what other month can boast that? It also happens to be my best friend’s birthday AND…Valentine’s Day. Yes, the dreaded “corporate” holiday that everyone hates. Or do we? I have decided (after my many 23 years of life) that Valentines Day doesn’t have to be a horrible, ridiculous affair but rather something different…
This year I told Kyle that I wanted a dinner, a gift, a card—the whole vegan enchilada. Why not? We’ve been dating for almost 4 years, we barely go out (we can’t afford it) and don’t we both deserve to have a wonderful (albeit expensive) night on the town in this city? I had the whole thing planned out: the restaurant, the dress, right down to the very last detail and then I went to work.
I work with a guy who has everything planned out. He has a girlfriend who he loves, he has a job, he is going to grad school and he is miserable. He’s so caught up in the details in his day to day that he can’t see the big picture and in him—I saw me. As he went on and on about how worried and upset he was by the smallest things I just wanted to shake him and say, “you have everything going for you. WHY are you so upset about things that don’t matter??” Then later, as I was in the server kitchen almost hyperventilating about a woman’s dijon sauce being “too thick” I began to shake myself.
Why was I concerned about a dinner we couldn’t afford or a gift or even a day in a month that was 1 day longer because it wanted to be? Was it because I wanted it? Or was it because what I really wanted was a pat on the back, “Good for you for being in a relationship here’s a Rusell Stover’s box.” That’s not what I wanted. I got home that night and I told Kyle, “I want a pizza, a beer and your undivided attention.” I proposed it. He said yes. Can we register for that?
The real question that I’m putting out into the Universe is this: What do we want? Even more, what do we think we deserve?
Whatever your Valentine’s Day brings: don’t be bitter. Don’t get caught up in the details. Enjoy it. If you are with your significant other: Enjoy him (or her). If you are alone: Enjoy yourself!! Bring yourself to the table and take charge. Even if you sleep through it—remember that you can have a wonderful evening every day of the year.
Maybe make your day the 29th. Throw it in February’s face.
Raw Pizza: It's a 2 Day Extravaganza but it's Worth the Wait!
These past few days have been some of the busiest I’ve had in a while. Now that I’m working at the restaurant (which I love) and the gym, there are days where I work from 4am to 5pm—like yesterday—and by the time I get home, all I can manage is to shove something I’ve pre-made into my mouth and pass out on my couch. True story. I have been neglectful of my blog, but I’ve also been up to some cool stuff that I can now share with you!
Before I go any further, because I must, remember that tomorrow is the last day to vote for me at hotrawchef.com! If you vote for my video (#4) then I will get a scholarship to study at the Living Light Institute in Fort Bragg, CA! I would never be able to go if I had to pay for the whole thing—it’s expensive y’all! I really want to be able to study so that I can help other people who are interested in adding more raw foods to their life but don’t want to spend a lot of time in the “trial and error” portion (I KNOW IT WELL!) So, help me out if you can!
Now that that’s out of the way—lets get to the Pizza.
Pizza has always been a huge part of my family’s culinary life. We used to go to the Varsity in Syracuse on Friday nights. The Varsity, as my Dad would say, is a place where what you pay for is the food—not the ambiance. It’s a dive, in the best way a dive can be; booths that are falling apart, long wooden tables, men who have been there since noon. It’s a glorious Syracuse staple. Above the “food line” where you point at what you want, are all the flags in the “Big East”. If Syracuse beat a team, that team’s flag would be turned upside down. If Syracuse lost, the opposing team’s flag would be right side up. In my day, it was almost always 75% the former. Armed with four kids, all with several opinions on what qualified as good food, my parents would get two pitchers of soda, a pitcher of beer (for my themselves, people), a large pizza (sometimes two) and cheese fries. So many cheese fries. I was the black sheep of the family because, as a kid, I didn’t like dark soda—or pizza. I know, I know! Especially for those of you who have seen me wolf down several greasy slices in one sitting, it comes as a shock. I can’t explain it. Part of me thinks I didn’t like it because it made it more difficult for my parents, because honestly, that’s the only thing that I could possibly have been thinking. I’m also not sure when the change took place. When I went from turning my nose up at the spherical cheese topped dinner to, literally, ordering it at least once a week my junior year of college. However, for reasons unknown, I now can’t get enough of the stuff. Of course, nowadays, instead of “Bravo” Buffalo Chicken pizza and extra mozzarella sticks, I opt for something a little different—either the Vegan or the Raw version. If I’m going to go vegan—I have to go with Pete’s New Haven Style in Columbia Heights. Expensive? Yes. Worth it? Duh. Kyle and I always get “The Coliseum”, named after the New Haven Coliseum (a sports arena from 1972-2002), this pizza has kalamata olives, roasted garlic, caramelized onions, and fried eggplant. Mmmmmmm. Amazing. However, it’s certainly a “sometimes food” and it’s defiantly not raw—by any stretch of gooey imagination. It’s also about 30 bucks. Yikes, my heart hurts.
The answer? Raw Pizza. I made my own version. In the future I will tweak a few things, but all in all, I am proud of how it came out. Here it is folks:
Day One: The Crust
2 Cups Organic Zucchini 1 Cup Organic Broccoli 2/3 Cup Mushrooms (I used Baby Bella) Fresh Herbs: Basil, Oregano, Thyme, Dill, etc. Pepper, to taste Himalayan Salt, to taste
Even though, I suppose, you can just throw everything into your food processor and blend—I like to chop up the veggies a little bit first just to make it easier on my appliances. They need a little love. Then you just pour the mix onto your dehydrator sheets and dry at 106 overnight. Flip halfway through!
Day 2: Marinara Sauce, Cheese Sauce, Putting it all Together
I’m not going to lie—the crust was SO yummy—I ate one all on it’s own…
It was amazing.
However! I left one crust to be pizza’d so have no fear!
3 Sweet Peppers (all colors) 1 Cup Spinach 3 Cloves Garlic 1 Shallot 6-7 Roma Tomatoes Spices To Taste: Red Pepper, Salt, Pepper, Onion Powder
My tomatoes aren’t organic—couldn’t afford them last week—so I washed them in Trader Joe’s Fruit and Veggie wash to get rid of any pesticides!
Chop up your tomatoes, peppers, onions, garlic, shallots, mushrooms and spinach. Throw them all in a food processor and pulse 3-4 times.
Set aside 1/4 of the pulsed sauce and then continue to process (on high) the rest of the sauce. Afterward, mix the two together. This way you can keep some of the pieces of tomato and onion intact. Set aside in a medium sized bowl.
1 Cup Cashews 1/2 Cup Sunflower Seeds 2 Cloves Garlic 1 Tbl Miso 1 Tbl Lemon Juice Salt, to taste Onion Powder, to taste Pepper, to taste
It’s really important to soak your nuts (hilarious, I know) in order to make them soft and pliable. It really makes a difference in the texture and taste of the sauce.
Blend together into a creamy consistency. Taste and make sure that it doesn’t need any final spices.
Putting It All Together
This was truly delicious. When I do it again, I will add olives, and while I did put it back in the dehydrator to warm it up a little bit—I’m going to leave it in longer. I’m also going to make the crust a little thicker and leave it in the dehydrator for a shorter time. It curled up a little at the ends.
Give it a try! It makes a difference when you put a lot of stock in your food. No, this isn’t something I can grab on a Friday night from the Varsity, it’s not a phone call away like a Bravo pizza, it’s not even a metro stop to Pete’s—but it tastes good and it’s good for my body.
Tumblr can be a little confusing—but if you have ANY questions and want to ask me anything—there is a little icon under my Bio on the right side of the page. It’s shaped like a “?” mark. I will happily answer anything. Or if you want to comment—feel free to! I will do my best to respond in timely fashion! LOVE!
Yes, she’s beautiful—almost too beautiful—but I’m trying this new thing out where I don’t judge people that are insanely good looking, rich and famous even though it’s so EASY. Olivia Wilde’s blog is actually really cool. Check it out.