Beckla
04-29-2007, 07:57 PM
1st layer:
Spiral slice (I used the Saladacco - but thicker noodles would totally work!!) 4-5 peeled zucchinis.
Place in a bowl with about 5 tbsp. nutritional yeast (the SAD recipe calls for eggs and cheese and butter in this layer to make the crust "stick" - the nutritional yeast combined with the water in the zucchs makes for the right consistency).
Set aside and allow to thicken.
2nd layer
"Ricotta" - I used Alissa's recipe!
2 c macs (I used cashews cause it was all I had)
1 c almonds
1/2 lemon juiced
1/3 c orange juice
1/3 c water
This recipe in genius!
3rd layer "meat" filling:
1-2 portobella mushrooms
1/2 c walnuts
1 tbps brown miso
1 tsp garlic powder or fresh garlic
(blend all in FP)
4th layer: Tomato sauce
2 1/2 C tomatoes
handful of soaked sundried tomatoes
1/3 c olive oil
garlic to taste (I used two cloves)
pinch - if you like - of sugar... or 1 soaked date
Italian spices to taste
sea salt to taste
(blend all in FP)
5th Layer: Mozerella topping (I skipped this in the recipe pictured)
Alissa has a great recipe for this!
Take "noodles" in nutritional yeast and form a "crust" in a 9 or 10 inch pie plate.
Then add layers (as numbered).
Dehydrate until desired firmness - I had to flub this a bit, as I have a donut shaped dehydrator - if I had one with shelves, I could make this more precise, but I think a couple of hours at the highest temp with which you are ordinarily comfortable would work well as a minimum). The best part of the SAD version is when some of the noodles get crispy in the oven - really can be served as a pie slice. So I encourage you to play with this in your dehydrator if you have a good one to achieve a similar result! (and then tell me the settings/time so I can do this when I finally get a decent one, of course :) )
Serve warm - or eat cold - I see view this like I do cold pizza.
Spiral slice (I used the Saladacco - but thicker noodles would totally work!!) 4-5 peeled zucchinis.
Place in a bowl with about 5 tbsp. nutritional yeast (the SAD recipe calls for eggs and cheese and butter in this layer to make the crust "stick" - the nutritional yeast combined with the water in the zucchs makes for the right consistency).
Set aside and allow to thicken.
2nd layer
"Ricotta" - I used Alissa's recipe!
2 c macs (I used cashews cause it was all I had)
1 c almonds
1/2 lemon juiced
1/3 c orange juice
1/3 c water
This recipe in genius!
3rd layer "meat" filling:
1-2 portobella mushrooms
1/2 c walnuts
1 tbps brown miso
1 tsp garlic powder or fresh garlic
(blend all in FP)
4th layer: Tomato sauce
2 1/2 C tomatoes
handful of soaked sundried tomatoes
1/3 c olive oil
garlic to taste (I used two cloves)
pinch - if you like - of sugar... or 1 soaked date
Italian spices to taste
sea salt to taste
(blend all in FP)
5th Layer: Mozerella topping (I skipped this in the recipe pictured)
Alissa has a great recipe for this!
Take "noodles" in nutritional yeast and form a "crust" in a 9 or 10 inch pie plate.
Then add layers (as numbered).
Dehydrate until desired firmness - I had to flub this a bit, as I have a donut shaped dehydrator - if I had one with shelves, I could make this more precise, but I think a couple of hours at the highest temp with which you are ordinarily comfortable would work well as a minimum). The best part of the SAD version is when some of the noodles get crispy in the oven - really can be served as a pie slice. So I encourage you to play with this in your dehydrator if you have a good one to achieve a similar result! (and then tell me the settings/time so I can do this when I finally get a decent one, of course :) )
Serve warm - or eat cold - I see view this like I do cold pizza.