Allison
03-06-2005, 08:52 AM
I took this to our raw potluck. Everyone really enjoyed it. It is a combination of different recipes from different authors. So tasty!
Pesto Pizza
Crust (Energy Flatbread from Rejuvenate Your Life formed into large circles)
7 ½ c. sprouted buckwheat
3 ¼ c. soaked flax seeds (measured after soaking)
3 ¼ c. carrot pulp (I always double this.)
4 big T. raw honey
¾ c. extra virgin olive oil (I use much less or leave out entirely.)
1-1 ½ T. sea salt
Mix in batches in food processor. Spread onto Teflex sheets about 1 cm thick. Dehydrate below 105 degrees for a few hours until a crust is formed on one side and then flip them onto mesh screen and dehydrate until thoroughly dryabout 12-16 hours. If there is any hint of moisture, store in refrigerator. To recrisp later, you can stick it back into the dehydrator for 20 minutes or so.
Macadamia Cheese
2c. macadamia nuts (can use any white nut)
1 large clove garlic
Juice of 1 lemon
1 tsp. salt
Blend well in processor.
Pesto (from Recipes for Life)
¼ c. almonds
¼ c. pine nuts
1/3 c. fresh basil leaves
1/3 c. fresh cilantro leaves
2 garlic cloves
1 T. lemon
½ tsp. salt
¼ c. olive oil
Grind almonds and pine nuts. To measure fresh herbs, pack tightly into measuring cup. Put in processor with remaining ingredients. Pulse to chop until well blended.
Marinara Sauce (from Living on Live Food)
2 1/2 c. tomatoes
12 sun dried tomatoes, soaked
¼ c. olive oil
4 cloves garlic (I only use 2.)
3 dates, pitted and soaked
2 T. parsley
1/8 tsp. cayenne
1 tsp. salt
Place all ingredients in processor and blend until smooth.
Marinated Eggplant (Bacon, Why Not from How We All Went Raw)
1 lg. eggplant, thinly sliced
¾ c. oil
1 tsp. cayenne
2 T. honey
4 T. Ume Plum Vinegar
Marinate 2 hours. Place on teflex sheets and dehydrate for 9 hours. Turn and dry 9 more hours.
Marinated Mushrooms: dehydrate, then marinate in olive oil and Braggs or Nama Shoyu.
Dried Tomatoes: dehydrate then marinate in water, a little olive oil, sea salt, onion powder, garlic powder.
Top pizza with assorted vegetables: red onion, bell peppers, raw olives.
Pesto Pizza
Crust (Energy Flatbread from Rejuvenate Your Life formed into large circles)
7 ½ c. sprouted buckwheat
3 ¼ c. soaked flax seeds (measured after soaking)
3 ¼ c. carrot pulp (I always double this.)
4 big T. raw honey
¾ c. extra virgin olive oil (I use much less or leave out entirely.)
1-1 ½ T. sea salt
Mix in batches in food processor. Spread onto Teflex sheets about 1 cm thick. Dehydrate below 105 degrees for a few hours until a crust is formed on one side and then flip them onto mesh screen and dehydrate until thoroughly dryabout 12-16 hours. If there is any hint of moisture, store in refrigerator. To recrisp later, you can stick it back into the dehydrator for 20 minutes or so.
Macadamia Cheese
2c. macadamia nuts (can use any white nut)
1 large clove garlic
Juice of 1 lemon
1 tsp. salt
Blend well in processor.
Pesto (from Recipes for Life)
¼ c. almonds
¼ c. pine nuts
1/3 c. fresh basil leaves
1/3 c. fresh cilantro leaves
2 garlic cloves
1 T. lemon
½ tsp. salt
¼ c. olive oil
Grind almonds and pine nuts. To measure fresh herbs, pack tightly into measuring cup. Put in processor with remaining ingredients. Pulse to chop until well blended.
Marinara Sauce (from Living on Live Food)
2 1/2 c. tomatoes
12 sun dried tomatoes, soaked
¼ c. olive oil
4 cloves garlic (I only use 2.)
3 dates, pitted and soaked
2 T. parsley
1/8 tsp. cayenne
1 tsp. salt
Place all ingredients in processor and blend until smooth.
Marinated Eggplant (Bacon, Why Not from How We All Went Raw)
1 lg. eggplant, thinly sliced
¾ c. oil
1 tsp. cayenne
2 T. honey
4 T. Ume Plum Vinegar
Marinate 2 hours. Place on teflex sheets and dehydrate for 9 hours. Turn and dry 9 more hours.
Marinated Mushrooms: dehydrate, then marinate in olive oil and Braggs or Nama Shoyu.
Dried Tomatoes: dehydrate then marinate in water, a little olive oil, sea salt, onion powder, garlic powder.
Top pizza with assorted vegetables: red onion, bell peppers, raw olives.