Raw Food Recipes [Search results for sandwiches] 

Chaco Canyon Organic Cafe celebrates opening its second restaurant with an Opening Night Party, Saturday, March 26, 7-11 p.m.

Chaco is the first café in the Seattle area that features a daily seasonal Raw Foods menu, living juices, wheatgrass and smoothies. They also have vegan sandwiches, hot vegan soups, rice and quinoa bowls, and a daily selection of vegan and wheat/gluten- free baked goods.

The cafe officially opens on Friday, April 1
Chaco Canyon Organic Cafe West

3770 Soutwest Alaska St., West Seattle

photography provided by Sherry Loeser

Tuna Salad Pate served with Herb Essene bread
Tuna fish sandwiches were a staple in my childhood. This recipe is actually my mom's minus the tuna and other elements (I believe she used white onion, eggs and Miracle Whip and of course no dulse flakes). No disrespect to mom's, but I like my raw version better, sorry mommy.

Tuna Salad Pate

2 cup sunflower seeds, soaked for two hours
1 tablespoon dulse flakes
juice of one half lemon
2 tablespoons dill pickle juice
½ cup diced celery
¼ cup diced red onion
½ dill pickle, finely diced
½ teaspoon sea salt

1 In a food processor, combine sunflower seeds, dulse flakes, lemon and pickle juice. Process until seeds are a pate consistency. Transfer to a large bowl.

2 Fold in celery, red onion and diced pickle. Sprinkle in the sea salt.

Serves 2-4

I adapted this from Ani Phyo’s Black Sesame Sunflower Bread. Use this bread to make smashed avocado and alfalfa sprouts sandwiches.

Ingredients
1 cup sun-dried tomatoes, soaked until soft; save water
1 cup walnuts, soaked
1 cup flax seeds, ground
⅓ cup flax seeds, whole, unsoaked
¼ cup black sesame seeds
1 clove garlic, minced
¼ teaspoon sea salt
1⅓ cups sun-dried tomato water, saved from soaked sun-dried tomatoes

1. In food processor, mix flax seeds, salt, garlic and sun-dried tomatoes and soaking water. Add walnuts and sesame seeds.

2. Divide the mixture into two and spread them on two dehydrator trays about 1/4-inch high.

3. Dehydrate at 110 degrees for 4 hours. Flip and score (use a pizza cutter) the bread into 9 slices. Dehydrate another 4-6 hours.