Anyway, here are a few of those goodies. I decided to use Alissa's
calzone crust as a pizza crust, but ended up having enough dough to do the calzone as well. This is made up of flax seeds, carrots, and sprouted buckwheat, along with an interesting mix of herbs/spices. I made her creamy spinach recipe for one of the fillings and then changed up the cheese, making an almond/pumpkin seed cheese. For the marinated veggies, I used red pepper, portobello, and button mushrooms. For anyone who has her book, I recommend this recipe! It's a real winner and you can easily experiment with different fillings. Alissa's definately looks better, but mine, did taste fabulous!
Next up was a burger recipe from The Raw 50 - and of course I had to add "this and that" to create my own version:
1 cup soaked almonds
1 cup soaked sunflower seeds
1/2 cup minced celery
1/2 cup chopped mushrooms
1/3 cup grated carrot
2 tbs raw tahini
2 tbs sesame seeds
1 tbs minced raw olives
Juice of 1/2 lemon
2 tsp dehydrated onion flakes
1/2 tsp apple cider vinegar
Garlic powder, to taste
Sea salt, to taste
Mix all ingredients together in a food processor, shape into patties and dehydrate until your desired texture is achieved.
My mom loved the burger, complete with a portobello bun, lettuce, tomato, sprouts, almond cheese, and raw (Bubbies) pickles! She couldn't get over the size of it...and half to eat half the next day!
The next recipes gives my boyfriend a good chuckle. "I'm having steak for dinner tonight!" I've exclaimed a few days lately. "What are you reeeally having?" he asks, What type of vegetable is it this time?" Any vegetarian or vegan knows that a portobello mushroom is the "meat" of the veggie world. I recently tried out this recipe with a client, had a taste, and knew I had to make it sooner rather than later. The best part is that it's so suuuper duper easy, your head would spin. Plus, you don't have to do exactly what the recipe says. For the veggies on top, just use what you've got on hand. I chose grape tomatoes and cucumber, on a bed of sprouts. As for the cheese, that's optional as well - I only used it because I had it on hand. I topped off this dish with a twisty buckwheat bread stick.
By Rhio, found on goneraw.com
2 portobello mushrooms, sliced
1/3 cup extra virgin olive oil
1 1/2 tbs nama shoyu
2 tsp cumin
2 tsp cardamom
2 tsp garlic powder
1 Ume plum, seeded and mashed (I used apple cider vinegar)
Mix liquids and spices. Marinate mushroom slices.
1 red or yellow pepper, sliced thin
1 cup chopped veggies of your choice
1/2 cup scallions, finely chopped
1 clove garlic, pressed
Mix veggies and toss with the mushroom marinade (after draining it).
After marinating my "steaks", I dehydrated them for a few hours to warm and "cook" them.
Tangy Dilly Cabbage Salad
Here's the salad I've practically been living off this week - it's my new favourite. When I run out, I make another batch immediately, lol. I chop all the veggies (takes 10 mins for a huge mixing bowl), add the remaining ingredients, mix, taste, re-season. Done! Use any veggies you like.
Here's what I put in mine:
soaked sunflower seeds
apple cider vinegar
extra virgin olive oil
With leftover dough from the bread sticks, above, I made turnover/pockets, since I had kale, I mean, spinach patty filling
all ready to go. I had part of an apple (don't even remember now what that was from), so decided to chop and add it for a touch of sweetness and crunch (the white chunks in the green part). We had these pockets with dill dip (macadamias, pine nuts, lemon, water, lots of fresh dill, sea salt), and the dilly cabbage salad. Yuummmmy. I must make these again and then come back with a real recipe to share.
Another item on the menu this week was veggie ratatouille pasta
. Based on the zucchini ratatouille from Rainbow Green Live Food Cuisine, I made a veggie version with red pepper, zucchini, and mushrooms. I chopped the veg into big bite sized pieces, tossed with some olive oil and sea salt, then dehydrated for a few hours to soften. Next, I used the same basic sundried tomato sauce I always use, and tossed with zucchini angel hair pasta, the veg, fresh basil, and topped it off with pine nut parmesan cheese.
This was something I whipped up when I didn't have much time, and served it to someone who had never eaten a raw meal before. She loved it!