Whats for Dinner?
Looking for a great raw dinner menu that is perfect for a summer evening? Corn and zucchini, plentiful and extremely compatible, are abundant right now. With just a little prep time, you can serve your family or friends this delicious dinner…100% raw food!
Starting your prep early in the day, a few simple steps, into the dehydrator and you don’t have to worry about it until dinner! The corn soup is refreshing and lively with a little dash of chipotle and smoked paprika. Enjoy! For Recipe, click “more” below.
- 2 medium zucchini
- 3 tablespoons olive oil
- 1 clove garlic
- pinch Himalayan Salt
- pinch pepper
- 2 tablespoons nutritional yeast (optional)
- Cut zucchini into pieces. These should be about 1/2 x 1/2 by 4″. They dehydrate quite a bit so don’t be afraid to make them big enough.
- Put garlic through press.
- Combine garlic, oil, salt and pepper. Put in large bowl and add nutritional yeast (optional).
- Toss to coat zucchini.
- Place on screens and dehydrate at 140 for 30 minutes, reduce heat to 115 and continue to dehydrate for 4-5 hours.
*wonder why we start the temperature high? Read here: Dehydration Basics
- 2 cauliflower heads
- 2 tablespoons agave nectar
- 1/2 cup olive oil, cold pressed
- 1/4 cup nama shoyu
- Slice cauliflower into 1/2 inch slices and place in glass pan.
- Blend together agave, olive oil, and nama shoyu.
- Pour marinade over cauliflower steaks. (you will have some cauliflower that breaks off…just marinate that, too), flip to coat.
- Marinate for at least an hour. ( I always do this in the refrigerator)
- Dehydrate on screens for 1/2 hour at 140, then reduce heat to 115 and finish dehydrating for 4-5 hours.
Chipotle Corn Soup
- 4-5 cups fresh corn (approximately 6 ears)
- 1 1/2 cups water (filtered)
- 1/4 teaspoon chipotle
- pinch Himalayan salt
- pinch smoked paprika (optional)
- Place all ingredients in high-speed blender. Blend until well combined.
- Strain through strainer (you may have to assist the liquid through the strainer by stirring it.)
- Serve topped with a pinch of the smoked paprika (optional) and kale chips.
At least 6 hours before you want to eat, marinating the cauliflower. While that is marinating, prepare the zucchini. Put zucchini and cauliflower steak in dehydrator. 20 minutes before you eat, make the corn soup! It’s that easy!
karen wrote on October 22, 2016
Anything dehydrated/cooked over 118 degrees is NOT RAW. Anything over that temperature the enzymes are pretty much gone. !!!
Susan wrote on October 22, 2016
You will notice on many recipes that dehydration starts at a higher temperature and then is reduced for the remainder of the dehydration. It is still raw. The food is throwing off water and stays cool at the beginning of the dehydration process. Dehydrating like this saves time and also prevents possible fermentation and bacteria formation. The food temperature never goes above 115 so your food stays raw.
Jenny Lynn wrote on July 7, 2013
I’m sure this is a silly question but with out a dehydrator can I use the oven and set it to 115? We just had almond cheese with pea sprouts and tortillas. It was amazing! Love your website.
Susan wrote on July 7, 2013
Most ovens don’t go that low and work under different principles than a dehydrator. You can read more about it on the FAQ page. Cheers!
Jeani wrote on March 9, 2012
I made the ‘steaks’ and fries today, and invited a friend to dinner. She had car trouble, so the plans had to change. I just sent her a text telling her I was so glad she didn’t come, and that I just ate an entire head of cauliflower, and a zucchini for my dinner.
The cauliflower I left in the dehydrator for longer than you suggested, about six hours. It was so good, and it was pretty, too. The little chewy bits were like popcorn!! (I will definitely be experimenting with that idea … maybe with some nutritional yeast added there.)
The fries were good, but I think I cut them too large. Next time I will make them smaller and use a little more salt.
This was excellent, Susan. Thanks so much for another great recipe.
Gayla wrote on March 11, 2011
Oh! And I didn’t strain the soup. It was thick and chowder-y! Very yummy!