Electric Foods Recipe Book revised by Manolo Ramiro

Electric Foods Recipe Book revised by Manolo Ramiro

Overview: This is an online electric foods recipe book available for free.
The founder of electric foods has a free cookbook available online to help transition to Electric Foods. However, that cookbook is out of date because the nutritional guide has improved and has omitted some ingredients. This updated version below is up to date with the nutritional guide of electric foods. These revisions include ingredient substitutions, changes in oils made for cooking, measurement corrections and word verification. There is a total of 28 plant-based recipes, over 15 of which are gluten-free and 14 can be used on the paleo diet. Gluten-free and paleo recipes are indicated with a asterisk sign (*).

Author: Unknown
Revised by: Manolo Ramiro

*Note: This book had to be renamed for purposes I can only assume due to name association. Manolo Ramiro did however revise and update the book. 

Electric Foods Recipe Book

revised by Manolo Ramiro

Kamut Raisin Pancakes

2 cups of kamut/khorasan flour
1/4 cup of agave or date sugar
1 2/3 tsp of bromide plus powder (irish moss & bladderwrack powder)
1 1/2 cup of walnut or brazil nut milk - see recipe
1/4 cup of raisins

Putting it all Together:

Put Kamut flour, bromide plus powder (irish moss & bladderwrack powder) in a bowl.

Add raisins, and agave.

Stir in nut milk.

Pour into heated pan and cook evenly on both sides.

Seamoss Breakfast Shake *gluten-free & paleo

4 Tbsp of walnut or brazil nut butter - see recipe

1/2 cup of agave

3 cups of walnut or brazil nut milk - see recipe

1 tsp of bromide plus powder (irish moss & bladderwrack powder)

1/2 tsp allspice powder (optional)

3-4 cups of water

Putting it all Together

Blend hot water and bromide plus powder (irish moss & bladderwrack powder).

Add walnut butter, agave and nut milk.

Blend until smooth and serve.

Spelt Strawberry Waffles

2 cups of spelt flour

1/2 cup of walnut or brazil nut milk - see recipe

1/4 cup of spring water

1 tsp of bromide plus powder (irish moss & bladderwrack powder)

1/4 cup of agave

6 strawberries cut into small pieces

Putting it all Together:

Put spelt flour, bromide plus powder (irish moss & bladderwrack powder), and strawberry pieces.

Add agave, water, and nut milk.

Mix together and pour into waffle maker and cook.

Cream of Rye

1 1/2 cup of cream of rye

1/2 cup of spring water

1/2 cup of walnut or brazil nut milk - see recipe

1/4 cup of agave

Putting it all Together:

Add water to a pot and bring to boil.

Once boiling, turn off the fire.

Add cream of rye mix until it thickens.

Add agave and nut milk.

Stir then serve.

Blueberry Spelt Muffins

1/4 tsp sea salt

1/3 cup agave

1 tsp baking powder (baking powder is not part of the nutritional guide, the recipe may not work without it, feel free to to test and reply with feedback for an update) 

2 tsp bromide plus powder (irish moss & bladderwrack powder)

3/4 cup spelt flour

3/4 cup kamut/khorasan flour (or spelt flour)

1 cup walnut or brazil nut milk - see recipe

1 cup blueberries

Putting it all Together:

Preheat oven to 400F.

Place baking cups in a muffin pan.

Combine flour, agave, salt, baking powder, and bromide plus powder together in a

mixing bowl.

Add nut milk. Mix.

Fold in blueberries.

Pour into baking cups and bake for 25-30 minutes.

Spelt French Toast

2 slices of spelt bread

1 cup of walnut or brazil nut milk - see recipe

2 tsp of quinoa flakes

2 tsp of spelt flour

2 tsp of agave

1/2 tsp of sea salt

Putting it all Together:

Mix all together.

Dip bread till soak but not soggy.

Add grape-seed oil to pan to lightly fry on both sides.

Kamut Puff Cereal

1/4 cup of agave

1 cup of hot walnut or brazil nut milk - see recipe

1/4 of raisins

1/4 cup of chopped walnuts or brazil nuts

1/4 cup of chopped dates

1 cups of kamut puffs cereal

Putting it all Together:

Add nut milk to:

walnuts, cereal, dates and agave nectar and Enjoy!

Papaya Breakfast Shake *gluten-free & paleo

2 cups of walnut or brazil nut milk - see recipe

1/2 cup of agave 

1 tsp of bromide plus powder (irish moss & bladderwrack powder)

1/2 cup of cold water

1/2 cup of fresh or frozen papaya

Putting it all Together:

Blend water and bromide plus powder (irish moss & bladderwrack powder)

Add Papaya, milk, and agave nectar

Blend till smooth and serve

Cream of Kamut

4 cups of walnut or brazil nut milk - see recipe

2 cups of water

1 1/2 cup of kamut flour

1/2 to 1 cup of agave

1/4 tsp of allspice powder (optional)

Putting it all Together:

Make like cream of rye

Pasta Salad

2 boxes of spelt penne

2 avocados cut in small pieces

1 1/2 cup of sun dried tomatoes

1/2 cup of chopped onions

1/4 cup of walnut or brazil nut milk - see recipe

1/4 cup of fresh lime juice

3 Tbsp of agave

4 tsp of sea salt

3-4 dashes of cilantro

1/2 cup of olive oil

Putting it all Together:

Cook the pasta as directed on package

Add everything in a big bowl

Toss until evenly distributed

Mushroom Patties

2 portabello mushrooms

1/2 cup bell peppers

1/4 tsp oregano

Pinch of cayenne pepper

1/4 bunch of cilantro

1/4 tsp sea salt

1 tsp dill

2 tsp onion powder

1/4 cup of spelt flour

Putting it all Together:

Soak mushrooms for 1 minute in spring water

Remove and place in food processor with scallions and bell peppers

Add cilantro, flour and other seasonings

Mix thoroughly and form patties

Place them in heated pan with 2 Tbsp grape-seed oil

Fry on both sides until done (approximately 3 minutes each)

See the mushroom pattie gluten-free version here.

The Greatest Greens *gluten-free & paleo

3 bunches turnips greens

2 cups of chopped onions

1/4 cup grape-seed oil

1 tsp of cayenne 

3 tsp sea salt

Putting it all Together:

Heat pan then add onions, cook till golden brown.

Add greens, cook down for 20 min.

Season with sea salt, and cayenne.

Stuffed Bell Peppers 

1 1/2 cup of quinoa

1 lb. oyster or brown button mushroom

2 green bell peppers

3 tsp grape-seed oil

1/2 red bell peppers chopped fine

1/2 tsp sweet basil

1/2 tsp dill

1/2 tsp sea salt

2 slices of kamut or spelt bread toasted, crumbled

Putting it all Together:

Steam bell peppers until tender, then hollow out.

Place quinoa grain in saucepan with water covering the top.

Cook low heat until water is absorbed, then set aside.

Sauté mushrooms and red bell peppers in grape-seed oil.

Season inside bell peppers with some spices and grape-seed oil.

Mix quinoa, mushrooms, and red bell pepper with remaining seasonings.

Stuff bell peppers with mixture, then sprinkle bread crumbs on top.

Bake in preheated oven at 250 degrees for 10-15 minutes.

Serve hot and enjoy with a green leafy salad.

Vegetable Mushroom Soup *gluten-free

1 lb. oyster mushrooms, chopped

1 cup quinoa

1 small red and green bell pepper chopped

1 bunch spinach, washed, and steamed

2 Tbsp grape-seed oil

1/2 lb kamut spiral pasta

Spring water

2 onions chopped finely

2 large chayote squash, peeled and chopped

2-3 bunches kale

1 clove

1/2 tsp: oregano and red pepper

Putting it all Together:

Put grape-seed oil in hot skillet.

Sauté mushrooms, bell peppers, and onions slowly for 20 minutes.

Add mushroom mixture in soup pot and fill with spring water.

Add chayote squash, oregano, red pepper, clove, and quinoa.

Simmer 45 minutes.

Add Kamut Pasta simmer for 15 min.

Add spinach, stir, and then serve when tender.




 





Vegetable Patties

1 bunch of okra chopped fine

1 bunch of kale greens cut fine

2 chayote squash diced

1/2 red and green peppers chopped

1 medium yellow onion chopped fine

1 pinch of cayenne/African bird pepper

3 Tbsp grape-seed oil

1/4 cup bromide plus powder (irish moss & bladderwrack powder)

Spring Water

Kamut Flour

Putting it all Together:

Heat skillet with grape-seed oil

Add onion, bell pepper, chayote squash and cayenne pepper

Sauté 2-3 minutes

Add kale simmer 10-12 minutes

Preparation for Kamut flour:

Mix bromide plus powder (irish moss & bladderwrack powder) with enough flour and water to make a dough.

Roll out on floured board cut into 10" diameter circles.

Place cooked vegetables 1/2 of circle.

Fold other half to cover the vegetables.

Use a fork to pinch the edges closed.

Place patties on lightly greased baking sheet and bake 20-30.

Minutes or until golden brown.

Homestyle Okra *gluten-free and paleo

1 lb. fresh okra diced

2 soft plum tomatoes

1/2 yellow onion chopped fine

4 Tbsp grape-seed oil

1/4 tsp cayenne/African bird pepper

1/4 tsp. sea salt

Cooked wild rice or quinoa

Putting it all Together:
Cook the wild rice or quinoa as by packaging instructions. 
Cook all ingredients except for the grains.
Serve together and enjoy.

Vegetable Stir Fry Medley *gluten-free and paleo

1 pkg. oyster mushrooms, sliced

2 zucchini, sliced

1/2 small yellow onion, chopped fine

8 cherry tomatoes, chopped

3 tbs grape-seed oil

1/2 cup chayote, chopped fine

1 small red and green pepper, chopped

Putting it all Together:

Put grape-seed oil in heated stainless steel wok.

Add tomatoes and onions.

Add your favorite seasonings and sauté 3-4 min.

Add mushrooms and sauté another 3-4 min.

Add zucchini, bell peppers, broccoli and sauté 3-4 minutes.

Wild Rice *gluten-free and paleo

1 cup Wild rice (measured dry)

spring water

1 medium yellow onion chopped fine

1 small red pepper

1 cup mushrooms, chopped medium, fine (oyster or brown button)

1/8 cup grape-seed oil

3 tsp oregano

1 tsp sea salt

1/8 tsp cayenne/African bird pepper

Putting it all Together:

Soak rice in spring water over night for best results.

Cook rice according to package instructions and set aside.

Pour grape-seed oil in hot skillet.

Sauté vegetables and mushrooms 2-3 minutes.

Add oregano, sea salt, and cayenne pepper.

Fold in Cooked rice and simmer for 20 minutes.

Tip: If you forget to soak rice over night:

Par boil rice for 20 minutes set aside loosely covered until rice opens (approx. 2-3 hours)

Rinse and cook until tender

Or:

Boil rice, adding additional water and stirring as needed until tender.

Spaghetti Recipe

8 oz. spelt pasta box

In a separate pan add 1/2 cup of grape-seed oil

2 cups of tomato sauce - see recipe

Add 1 Tbsp of sea salt

1 1/2 tsp of onion powder

1/4 tsp of cayenne pepper (optional)

3 tsp of agave

Follow directions on the Spelt Pasta box on how to cook the pasta.

After the pasta is cooked, strain it.

In a separate pan add grape-seed oil and tomato sauce.

Add sea salt, onion powder, cayenne pepper (optional) and agave.

Heat sauce on medium high for 10 minutes.

Stir pasta into sauce.

Let sit for 5 minutes before serving. 

Lasagna

1 red bell pepper, chopped

1 yellow onion chopped

2 Tbsp grape-seed oil

1 Bay leaf, crumbled

8 oz Spelt lasagna pasta

2 lb's of mushrooms

8 fresh plum tomatoes

homemade vegan cheddar cheese (optional)

Putting it all Together:

Tomato sauce.

Heat Skillet and add grape-seed oil.

Place onion, bell peppers, oregano, sea salt, and bay leaf in skillet and sauté.

Boil tomatoes for 10 minutes.

Place in ice water for five minutes, drain and remove skin from tomatoes.

Blend tomato in blender -fresh tomato sauce.

Add tomato sauce in skillet with sautéed seasonings.

Simmer for 30-45 minutes.

Set aside half of sauce to be used to make mushroom sauce, remaining half to be used when layering.

Mushroom sauce:

Place mushrooms in water, soak for 1 minute, strain and slice.

Season to taste sauté for 2 minutes and add 1/2 of saved sauce (see above), set aside for layering.

Putting it all together: 

Preheat oven to 350F.

Prepare pasta according to instructions.

Layer a deep baking dish with tomato sauce.

Place a layer of pasta on top then a layer of mushroom sauce.

Then add a layer of vegan cheddar.

Repeat steps until dish is almost full.

Place 2 cups of sauce on top of remainder of vegan cheddar.

Bake for 20 minutes until vegan cheddar is melted.

Hot Veggie Wrap *gluten-free and paleo

3 cups diced plum or cherry tomatoes

2 cups onion

1 cup of diced bell peppers

1/2 cup of mushrooms chopped

Tortillas - gluten-free chickpea tortilla or spelt tortilla

Putting it all Together:

Stir fry all vegetables for 5 minutes.

Warm tortilla.

Put together and enjoy!

Taquitos *gluten-free

2 cups of chopped onion

4 cups of chopped mushrooms

1 tsp cayenne pepper (optional)

3 tsp sea salt

2 Tbsp tomato sauce

2 tsp oregano

2 tsp onion powder

2 tsp ground oregano

Putting it all Together:

Add 1/4 cup of grape-seed oil to the pan.

Add onion sauté until golden brown.

Add mushroom sauté for 5 minutes.

Then add seasonings.

Wrap in shells/wraps tightly. See gluten-free chickpea tortilla, or spelt tortilla

Then fry until crispy.

Mushroom Salad *gluten-free and paleo

1/4 bunch fresh spinach, torn

1/4 bunch red leaf lettuce, torn

1/4 bunch romaine lettuce, torn

1/2 lb. fresh mushrooms

1/2 red bell pepper, chopped

1 sm. red onion, diced

1/2 cup grape-seed oil

1/4 cup fresh lime juice

1/2 tsp dill

1/2 tsp basil

1/2 tsp sea salt

Putting it all Together:

Thoroughly wash mushrooms, dry, slice.

Add onion, bell pepper, grape-seed oil, lime juice, dill, sea salt, and basil.

Marinade 1/2 hour in refrigerator.

Thoroughly wash greens, dry and shred.

Place greens with mushrooms and mix thoroughly.

Vegetable Salad *gluten-free and paleo

1/2 bunch romaine lettuce, torn

1/2 bunch watercress, torn

1/2 bunch cilantro, chopped fine

1/2 tsp dill

1/4 cup fresh lime juice

1/2 cup grape-seed oil

Sweet basil to taste

Putting it all Together:

Put grape-seed oil in bowl.

Add dill, basil, and lime juice.

Marinade in refrigerator for 1-1/2 hours.

Mix thoroughly with lettuce, watercress, and cilantro.

Avocado Dressing *gluten-free and paleo

3 Ripe avocados, peeled and seeded

1/2 small red onion

1/2 tomato peeled

1/4 cup fresh lime juice

4 tsp pure olive oil

Pinch cayenne pepper

Few sprigs of cilantro

1.5 tsp oregano

1/2 tsp sweet basil

1/4 tsp sea salt

Putting it all Together:

Puree avocados in blender.

Add remaining ingredients and 2 tablespoons of spring water.

Lightly blend and pour over your salad.

Note: Season to taste

Use cold pressed, virgin olive oil

Creamy Salad Dressing

4 Tbsp walnut or brazil nut butter - see recipe

2 green onions

1/2 cup fresh lime juice

1/2 tsp sweet basil

1/4 tsp oregano

1 tsp agave

1/4 tsp sea salt

Putting it all Together:

In a glass bottle, add all ingredients and 2 tablespoons of spring water

Shake thoroughly and enjoy!

Cucumber Dressing *gluten-free and paleo

3 med. cucumbers, peeled

10 walnuts, raw, unsalted (or brazil nuts)

4 tsp pure olive oil

1/4 cup fresh lime juice

1/4 cup green onions, chopped fine

1/2 tsp oregano

1/2 tsp sea salt

1/4 tsp dill

1-1/2 cup spring water

Few sprigs of cilantro, chopped

Putting it all Together:

Blend 10 walnuts in spring water, 2 minutes, high speed.

Strain and set liquid aside.

Puree cucumbers in blender with walnuts.

Add olive oil, lime juice and remaining ingredients.

Lightly blend, adding liquid, if needed.

Pour over your salad and enjoy.

Delight *gluten-free and paleo

2 fresh limes squeezed

3 Tbsp agave

3 oz. sesame tahini (see recipe)

1 oz spring water

1 tsp sea salt

1/2 tsp red pepper

Putting it all Together:

In a glass bottle, add juice of 2 limes, water, agave, sea salt, red pepper, and sesame tahini.

Shake well and dress your salad!

Lime and Olive Oil Dressing *gluten-free and paleo

1/4 fresh lime, squeezed

1/2 cup olive oil

1/8 cup spring water

1 Tbsp agave

1/4 tsp sweet basil

1/2 tsp oregano

Putting it all Together:

Put all ingredients in a glass bottle.

Shake thoroughly and enjoy this delicious and easy salad dressing!