Cheezy Dorito Sauce

Source: wired.com

Yeah you heard it. This sauce taste exactly like Spicy Doritos. It is SO bizarre. It has been quite a while since I have eaten a Dorito so I wouldn't have completely thought my opinion to be valid however Marcy was there to confirm it. Dorito.

When I ran across it on Averie's blog I had to try it ASAP and I'm so glad of that. Also, Marcy is brilliant for suggesting that we actually attempt to make Doritos. Well we attempted alright but we failed.

The failure sure is tasty though! Not crispy like a Dorito and has less of a punch but I would guess that rolling the dough thinner and adding more cheesy coating and we'd have one hell of an all natural, gluten free, vegan Dorito! (The picture above is particularly appropriate since we created the S&M Doritos instead of going out on a Saturday night. We party hard.)

“Spicy Doritos” Spread
Raw vegan and based off of this recipe.

Ingredients:

1/3 c sunflower seeds, soaked
1/2 c nut/seed of choice, soaked (I used more sunflower but cashews, sesame seeds, hemp seeds, etc. would work just as well)
1/4 c nutritional yeast
1/2 of a red pepper
3 T apple cider vinegar (or lemon juice)
1/2 t salt (or to taste)
1 t cayenne

Directions:

Blend it up!

Sam and Marcy's (S&M) Doritos Attempt 1.

Based off this recipe to make homemade gluten-free cinnamon toast crunch (yeah the sound of that blew me away too...). These measurements ended up with a Doritos-flavored, pita bread-textured treat! If you play around with it and make something more Doritos-like, please let me know.

Ingredients:

1/2 c garbanzo bean flour
1/2 c millet flour (or dried millet ground in a spice/coffee grinder or food processor)
2 T coconut oil, melted
3/4 c water
1 T nutritional yeast
1 t cayenne
1/4 t salt

"Spicy Doritos" Spread (recipe above)

Directions:

Preheat oven to 375 F.

Mix together flours, oil, nutritional yeast, cayenne and salt.

Whisk in water until smooth.

Pour batter into a cookie sheet lined with parchment paper. (Looking back on it, this was our fail. The batter we made was not of a pourable consistency. Add more water!)

Bake for 25-30 minutes, until starting to brown.

Remove from parchment paper and spread with a decent amount of "Spicy Doritos" Spread.

Score into triangle and return to oven for another 5 minutes.

Snack away!

Vegetable Pulp Crackers

I am very blessed to have a juicer. I love fresh veggie juice and it is super healthy for you, however it is a bit of a wasteful practice. Separating plant juice from it's biomass just to drink the juice? Wasteful.

However this little recipe is making me sing a different tune! Crispy and tasty and oh so frugal.

Kristen's Raw is a raw food blog so the cooking is low heat for a long time. The thought process behind this is to not heat your food above roughly 115 degrees so that the living enzymes in food will not be killed. These enzymes help to digest the things that you eat so your body will more energy to do other important processes. I personally do not have a dehydrator so I just cranked my oven down to it's lowest temp (200 degrees) but if you don't really care or don't have the time, turn up the heat! The high fiber from the veggies and omega-3's from the flax certainly won't hurt you ;)

Veggie Pulp Crackers
Ingredients:
2 c vegetable pulp from juicing
1/2 c flax meal (flax seeds ground in a food processor)
1 T tamari
spices (I used chili pepper, cumin, garam masala, and turmeric)

Directions:

Preheat oven to lowest temperature.

Mix together ingredients (For some reason a potato masher just felt right to use for this...)

Roll out dough (or smoosh with fingers) REALLY THIN onto a cookie sheet.

Score with a knife to the size crackers that you desire.

Bake for an hour or two until crispy, flipping halfway through.

**Alternative Directions:

Preheat oven to 350F.

Mix together ingredients (For some reason a potato masher just felt right to use for this...)

Roll out dough (or smoosh with fingers) REALLY THIN onto a cookie sheet.

Score with a knife to the size crackers that you desire.

Bake until crispy, 5-15 minutes depending on the oven.

Oat Crackers

Not gonna lie, I am a little embarrassed with the amount of crackers I have been making... They're just so easy to make and delicious! These babies were so good that they were eaten before I could even think of taking a picture. Delightfully (and surprisingly) sweet. Props to Whole Food for the Whole Family.

Oat Crackers
Ingredients:
3 c oats
1.5 c sunflower seeds
3/4 c spelt flour (or whole wheat)
1.5 t garlic powder
1 t ground cumin
3/4 t salt
1/2 c melted coconut oil
1/2 c brown rice syrup (I think molasses or honey would work as well)
6 T water
3 T sesame seeds

Directions:

Preheat oven to 350F

Grind oats and sunflower seeds in food processor.

Add remaining dry ingredients and pulse until thoroughly mixed.

Stir in wet ingredients.
Roll dough between two pieces of parchment paper until they are 1/8 inch thick.

Remove top sheet and place parchment sheet with dough on baking sheet.

Cut dough into squares (or whatever shape you want your crackers to be).

Sprinkle seasonings on top (I did sesame seeds).
Bake for 15-20 minutes.

Almond-Herb Crackers with Spicy Lentil Dip

Must. Try. Crackers.

Almond-Herb Crackers
Something about using ground almonds instead of flour makes these melt in your mouth. Holy cow. Amazing. Adapted from Elana's Kitchen.

Ingredients*:
2 c almonds
3/4 t salt
2 T dried herbs (I used thyme)
1 T oil
2 T water

Directions:
Preheat oven to 350F
Grind almonds in food processor (or blender) until it reaches the consistency of flour.
Add salt and herbs and pulse until combined.
Whisk together oil and water and mix into almond mixture.
Form dough into a ball and roll out between 2 pieces of parchment paper, until about 1/8" thick.
Remove top piece of parchment paper and transfer onto a baking sheet.
Cut into rolled out dough into squares (or whatever shape you want your crackers to be).
Bake for 10-15 minutes, until golden brown.
Devour. Or enjoy with a dip (like the one below), but I found this to be unnecessary. Yeah, they're that good.

Spicy Lentil Dip

Ingredients*:
1 c cooked lentils

4 cloves of garlic, minced

2 t ground coriander

1 t ground cumin

1/2 t ground turmeric

1/2 t chili powder

1/2 t ground ginger

Directions:

Combine all ingredients in a small saucepan.

Cook gently over low heat for 5 minutes, stirring occasionally.
Allow to cool before serving.

*All of these items can be bought in bulk. Except the garlic cloves, I bought those from Tantre Farm when they still came to the farmer's market (which they stopped doing after November, tear tear)

Hummus and Crackers

Hummus

Everybody loves hummus. Everybody.

Ingredients:

2 c cooked garbanzo beans (2)

1/2 c water

3-5 T apple cider vinegar (traditionally lemon juice) (2)

2 T tahini (3)

2 cloves garlic, minced (4)

1/2 t salt (2)

2 T olive oil (2)

1/4 t cumin (2)

1/4 t paprika (2)

Directions:

Blend all ingredients in a food processor until smooth.

Add more water to achieve desired consistency.

Garnish with a drizzle of olive oil, paprika, and olives.

Basic Whole Wheat Cracker
These where not the best. I ended up just reverting to my tried and true pickles-dipped-in-hummus habit. So good. (Plus McClure's Pickles are made in Michigan and delicious!)
Ingredients:
1 1/2 c whole wheat flour (1)
1/4 t sea salt (2)
2 T oil (2)
6 T of water
sesame seeds (2)
garlic powder (2)
dried thyme (2)

Directions:

Preheat oven to 325F

Mix together first 4 ingredients.

Knead for about 5 minutes.
Roll out onto oiled cookie sheet.

Sprinkle on herbs of your choice (sesame seeds, garlic powder, and thyme for me)

Score crackers the size you want for easy breakage post baking.
Bake for about 20 minutes, until golden brown.

1. Earnst Farm

2. Bulk section of the People's Food Co-op

3. Pre-challenge stash

4. Tantre Farm