Mock Parmesan Cheese
2 cups raw walnuts
1 cup nutritional yeast
1 tsp Himalayan pink salt or Celtic sea salt
pinch ground white pepper
Pulse in food processor until fine and powdery. Keeps for a week in refrigerator.

Works great in risottos instead of parmesean and sprinkled on cheeseless pizzas. Also makes a good pesto. For pesto, blend together in a food processor 2 cups basil leaves, 1/2 cup pinenuts or walnuts, 1/4 cup olive oil, 8 cloves garlic, 1 tblsp white or brown rice miso, 1/4 cup parma,1 tsp black pepper and salt if needed.

Sid’s Raw Sprouted Buckwheat Toast
(makes approximately 11-12 pieces of toast)
2 Cups sprouted Raw Buckwheat (sprouted until the tails are about as long as the seed itself)
½ Cup Raw Chia seeds soaked in 1½ cups water for 30 minutes
¼ Cup Raw Hemp Seed
1 Tsp Celtic or Himalayan salt
Optional: ½ tsp caraway seeds (for a ‘rye bread’ flavor)
Put half of all your ingredients in a food processor (with blade attachment) and process until coarsely mixed (i.e. not too smooth, but definitely blended). Empty the dough into a mixing bowl. Repeat with the second half of your ingredients. Empty that dough into the same mixing bowl and mix together with a spoon.

Form 3” X 6” slices of bread on your dehydrator sheet. About 1/4” thick. You should get about 11-12 slices, so if you’re getting way less, than the slices are probably too thick, if you’re getting more than 12, then they’re too thin etc…Dehydrate at 105F for about 12-15 hours (depending on humidity etc.) until a firm crust appears. Flip and dehydrate until desired texture is achieved (usually a minimum of 2 more hours). Personally I like mine crunchy (hence ‘toast’) and will continue dehydrating for about 4-5 more hours, but you can get a softer bread-like consistency by stopping earlier.

If you don’t own a dehydrator, you can also place on a cookie sheet in the oven at the lowest temperature with the oven door slightly open. Monitor closely as the baking times will vary and be completely different from the dehydrator times. NOTE: if baked in a standard oven, this ‘toast’ will no longer be raw, but will still taste great….

Sid’s Red Beans and Rice
(this is my favorite meal ever….)
1 lb. Dark red kidney beans, soaked overnight
2 yellow onions, chopped
½ green bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced

1-2 tsp Celtic or Himalayan salt (start with 1 and you can always add)
1 ½ tsp oregano
1 ½ tsp thyme
½ – 1 tsp cayenne (depending on how spicy the cayenne is and how spicy you prefer the beans!)
3 bay leaves
Rinse the soaked beans and put into a pot with enough water to cover the beans by about 2 inches. Put in the celery, bell pepper, onions and garlic. You may need to add a bit more water (purified or spring water preferred) to make sure it just covers all the ingredients. Bring to a boil, cover, then simmer. Simmer for about 2-4 hours depending on the consistency you prefer. I like the beans a bit thicker so I’ll tend to simmer for closer to 4 hours. My dad prefers them a bit more watery with the beans less mushy, and I still love him to death. When the beans are about where you want them, add in all the spices and continue to simmer for about 20-30 more minutes.

Serve on top of brown rice, and garnish with Louisiana hot sauce, chopped green onions, and cheese (I prefer the cashew cheese from “The Real Food Daily Cookbook”, or “Follow Your Heart” Cheddar found in most markets these days). Also some whole grain bread with Earth Balance Butter Substitute on it….I’m getting hungry just thinking about it.

**Note…these beans absolutely rock the next day. If you can plan ahead, make them the day before your meal, and then reheat the following day for cayenne bliss..