Sometimes I find watching cooking shows, it seems the chef just throws things together. I figure, why can’t I do that with raw food? Here I’m using the week’s crust and cashew cheese, but I mixed in a bit of sweet basil. What a difference basil makes. I can’t say I was upset if I got some on my fingers, I was licking the spoon after I transfered the cheese out of the food processor.
How creamy is this? Who can miss regular cheese when you have such a lovely cruel free substitute? Totally worth trying for yourself.
This time I broke the buckwheat groat psyllium seed husk crust by hand into a rustic rectangle and I think this gives the pizza its own character. It’s not perfectly cut, nor is it too awkward a shape.
The toppings: tomato, pineapple, red pepper and sprigs of parsley.
Can’t beat this with a side salad or veggies.
I saw a recipe for how to make walnut meatballs and I HAD to try it. Here’s the link to the recipe that I used. I omitted the green onion part, I’m not partial to them unless it’s in a specific manner, so I figured it wouldn’t be a bad thing to not add them. Food is, after all, about your own individual taste. The meatballs turned out to be the most darling little things. I dehydrated them for a few hours to get them a bit harder and it really gave them a great mouth feel.
The crust is a combination of phyllium husk, buckwheat groats, irish moss and a few other things. You can see a previous post where I made this crust and the recipe I followed here. You can thank Hannah Mendenhall for the recipe.
The cheese is soaked cashews, with nutritional yeast, lemon juice, garlic, parsley, kale, spinach and a tiny bit of salt. The toppings: carrots, red pepper, kale, and walnut meatballs.
It does taste as good as it looks. I highly suggest trying this walnut meatball recipe, it will completely surprise you and impress guests.
Today’s pizza is a continuation crust of yesterday’s carrot/flax with a new spin on the cheese and topping.
1. The recipe for the crust can be found here.
2. The cheese is still the macadamia nut (which you do not have to soak), with added kale, and red pepper.
As you can see I went a little topping heavy with this one. I started with a base of massaged kale, then added spiralized carrots, corn, cauliflower, tiny bits of red pepper, and hollowed field cucumbers. I’m not a fan of seeds of the cucumber, and what’s the point; it will just make things soggy and rather messy.
The cucumber was different, but provided a nice crunch and it was almost like having a rather eclectic salad wrapped in a pita.
This week I decided to try a new crust that and I was happy to find a recipe from a local raw Chef named Pedja, who is the Head Raw Chef at a very lovely grocery store (Nature’s Emporium) in a town north of Toronto called Newmarket. I’ve had the pleasure of meeting this fine young man and he is quite warm, intelligent and worth a listen. I’ve written about the amazing pizza and sun burgers he’s produced for Nature’s Emporium in their raw food section, they are worth the drive. I hope he comes out with a cookbook, because I would LOVE to make the pizza he sells in the store. It’s full of flavour and impact.
Here’s the link to this recipe and the crust ingredients:
5 medium carrots
2 cups whole oats
1.5 cups flax seeds
2/3 cups water
I followed the instructions, but what I should have done was add: garlic (raw or powder), oregano, thyme, sage, marjoram, paprika, white pepper, chili and chipotle. That is what I would have done if I made this again. I would have used at least 1/2 tablespoon of each. I liked the texture, but the flavour was lacking in the dough.
This is my attempt at a ‘deep dish’ pizza, it was easy to make the indent of the crust as the dough is super easy to work with.
I am a cashew nut, but for this one I used macadamia nut (1/2 cup), a pinch of Himalayan pink salt, 2 tbsp Nutritional Yeast, 1 clove of minced garlic, 2 tbsp lemon juice.
I felt this was a tabouleh inspired by using parsley and red onion. I spiralized carrots because I love the colour/texture contrast. This format will satisfy the carb lover in you.
A simple three topping pizza that is a quick snack/meal for any occasion.
I am a huge fan of mini things. I love appetizers, I love those small charms that look like miniature foods (usually found on a cell phone), little doll houses, so mini pizzas makes complete sense.
Keeping in theme with the rest of my postings, I’ll explain each part:
1. Crust – Tomato base
2. Cheese – Cashew cheese base with red pepper and spinach
3. Toppings – Red peppers, corn, baby spinach leaf with hemp hearts sprinkled.
Once you have the crust made the toppings are literally limitless. I figured that it would make sense to have the cheese reflect the toppings I had on hand. I find the best food is really what you have in your pantry/fridge. Topping a pizza is almost like creating a bento box. I can’t imagine just using one colour, it makes sense to try to represent a few colours to really make the food appealing. They saw you eat with your eyes first and I completely think that is true.
The beauty of making a lot of one crust is that you make make it into different shapes and this time I made the crust into a rectangle. I like how the edges curled providing a bit of a lip and that helped with the cashew cheese.
1. Crust – Tomato bread recipe
2. Cheese – Spinach cashew cheese
3. Toppings – Red pepper, celery, kale, red onion Continue reading
I loved making Bentos for Vegan Mofo and it took a lot more of my time than I thought. I do enjoy the painstaking details, but it really can drive someone mad. Here’s a quick and dirty, well quick if you have everything and you’re ready to assemble. I don’t think anything about raw food is quick (minus the obvious veg/fruits).
Here’s my first semi-raw bento:
This delightful burger, is from an Ani Phyo recipe, it’s delightful and I wish I had made a cashew sauce for this picture. You can find the recipe here. I really enjoyed making these burgers, I would stress that when forming the patties, squeeze hard to make the items retain their shape, or else things don’t adhere very well.
I marinated these portobello mushrooms over night in: 1 tbsp Organicville BBQ sauce, 1 tbsp organic Tamari sauce, 1 drop of liquid smoke and 1/2 tsp olive oil. They were so tender and fantastic. I used about 3 medium sized caps.
I’ve made this bread before, however, this time I didn’t mix the buckwheat groats and they came out a bit textured, not necessarily a bad thing.
Just for colour and I do enjoy a little bit of mixed frozen vegetables, I threw these organic ones for fun. No ‘butter’, just plain as is, ran them under some warm water and there you have it.