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Rawk Lava
March 1, 2013
by Aaron Ash, author of the new cookbook Gorilla Food: Living and Eating Organic, Vegan and Raw
Rawk on with Aaron Ash at our upcoming Eastside Portland potluck on Sunday, March 17. There will be FREE samples!

Gorilla Food's raw vegan take on a baklava--the Greek and Middle Eastern layered pastry treat. The bars come out flaky, sweet, and super delicious. Rawk on!

Pastry Sheets:
  • 2 cups (500 mL) walnuts
  • 4 dates, pitted
  • cup (60 mL) flax seeds
  • tsp ground cinnamon
  • 1 cup (250 mL) water
1. In a bowl, soak walnuts for 4 hours or overnight and rinse well before using.
2. In a blender, process all ingredients until smooth.
3. Divide batter between 2 ParaFlexx sheets and spread evenly out to the edges.
4. Dehydrate at 108F (42C) for 812 hours or overnight.
5. Flip them over onto mesh sheets and continue to dehydrate at same temperature for another 4 hours.

Cream Filling:
  • 1 cups (375 mL) walnuts
  • 7 dates, pitted
  • tsp powdered vanilla
  • tsp ground cinnamon
  • 2 tbsp lemon juice
1. In a bowl, soak walnuts for 4 hours or overnight and rinse well before using.
2. In a food processor with an s-blade, process dates, vanilla, cinnamon, and lemon juice into a paste.
3. Add walnuts and process until smooth.

To assemble:
  • 1 cup (250 mL) walnuts, finely chopped
  • 2 Pastry Sheets (above)
  • 1 3/4 cups (415 mL, or 1 recipe) Cream Filling
1. Spread Cream Filling evenly on the two pastry sheets, out to the edges.
2. Sprinkle walnuts over top.
3. Cut each sheet into 4 strips (you will have 8 in total).
4. Layer 7 strips on top of one another with frosting side up on top, and last strip with frosting facing down.
5. Press lightly on stack, then carefully cut into triangles or diamonds (like baklava, the Greek and Middle Eastern treat).

Makes approximately 8 servings.

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