Rinda
12-07-2008, 11:26 AM
Besides having a smoothie or salad, this has to be the best meal yet for me. I used, as my crust, "Light, Crispy Flaxseed Crackers" instead of a buckwheat crust (which I don't particularly care for). I guess I'll go ahead and post the recipes and you can do with them what you want. Here is the posting by Thick from a couple of months ago whom I got the idea from. Check it out: http://www.rawfoodtalk.com/showthread.php?t=44684&highlight=mexican+pizza
Here is what I used from recipes found online:
(1) Light, Crispy Flaxseed Crackers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flax seeds
4 cups of water
1 Tbs olive oil
2 Tbs nutritional yeast
1-2 tsp sea salt
1-2 cups almond pulp left over from almond milk
1/2-1 cup sesame seeds, soaked overnight (black or white)
1. Soak flax seeds in water until congealed, about 2 hours up to overnight.
Soak sesame seeds in enough water to cover overnight. The recipe says to use a food processor fitted with an "S" blade to mix ingredients. I used an
Omega juicer fitted with the blank screen to mix the ingredients. The Omega
will leave the flax seeds whole, but grind the sesame seeds into a paste.
The food processor will grind everything into a finer paste. After the
ingredients are throughly mixed, spread dough onto Teflex dehydrator sheets
(thinly spread about 1/8 for crispy wafer like crackers) and dehydrate at
135 (Excalibur) for 8 hours, flip cracker dough and dehydrate for another 8
hours. (I, Rinda, used a blender to grind/blend it up)
2. The recipe actually suggests spreading the dough onto a mesh screen
rather than the Teflex sheets. I've used the mesh screens covered in Saran
wrap and they've worked well enough. In my opinion, nothing works better
than the Teflex sheets for sticky, doughy recipes! (Use Teflex, of course!)
3. Different spices can be added depending upon your tastes and needs. I
used almond pulp with vanilla added from the milk I made. I couldn't taste
the vanilla at all!
Comments: This is a variation of a recipe from Gabrielle Chavez:
- - - - - - - - - - - - - - - - - -
(2)Blend up avocado and a little salt and maybe lemon juice until creamy and smooth and spread onto crust.
(3) THE BEST "taco meat"
Recipe By : http://www.goneraw.com/recipes/26-Sp...lnut-Taco-Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups raw walnuts, ground in food processor
1 1/2 tsp ground cumin
3/4 tsp ground coriander
2 tsp Nama Shoyu or Braggs
pinch cayenne
1. Mix and serve.
Comments: THE BEST "taco meat" recipe I have found and I've tried a few:
Recipe Source: http://www.goneraw.com/recipes/26-Sp...lnut-Taco-Meat
- - - - - - - - - - - - - - - - - -
(4) Pico De Gallo
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jalapeno, seeded and diced
1 tomato, chopped
1/4 onion
1 garlic clove, crushed
sprinkle of salt
1/2 lime
sprinkle of cumin
sprinkle of chili powder
cilantro chopped
- - - - - - - - - - - - - - - - - -
Simple steps for assembly:1. Crust
2. Avocado, mashed
3. Taco meat
4. Pico de gallo
Simply delicious!!
Here is what I used from recipes found online:
(1) Light, Crispy Flaxseed Crackers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flax seeds
4 cups of water
1 Tbs olive oil
2 Tbs nutritional yeast
1-2 tsp sea salt
1-2 cups almond pulp left over from almond milk
1/2-1 cup sesame seeds, soaked overnight (black or white)
1. Soak flax seeds in water until congealed, about 2 hours up to overnight.
Soak sesame seeds in enough water to cover overnight. The recipe says to use a food processor fitted with an "S" blade to mix ingredients. I used an
Omega juicer fitted with the blank screen to mix the ingredients. The Omega
will leave the flax seeds whole, but grind the sesame seeds into a paste.
The food processor will grind everything into a finer paste. After the
ingredients are throughly mixed, spread dough onto Teflex dehydrator sheets
(thinly spread about 1/8 for crispy wafer like crackers) and dehydrate at
135 (Excalibur) for 8 hours, flip cracker dough and dehydrate for another 8
hours. (I, Rinda, used a blender to grind/blend it up)
2. The recipe actually suggests spreading the dough onto a mesh screen
rather than the Teflex sheets. I've used the mesh screens covered in Saran
wrap and they've worked well enough. In my opinion, nothing works better
than the Teflex sheets for sticky, doughy recipes! (Use Teflex, of course!)
3. Different spices can be added depending upon your tastes and needs. I
used almond pulp with vanilla added from the milk I made. I couldn't taste
the vanilla at all!
Comments: This is a variation of a recipe from Gabrielle Chavez:
- - - - - - - - - - - - - - - - - -
(2)Blend up avocado and a little salt and maybe lemon juice until creamy and smooth and spread onto crust.
(3) THE BEST "taco meat"
Recipe By : http://www.goneraw.com/recipes/26-Sp...lnut-Taco-Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups raw walnuts, ground in food processor
1 1/2 tsp ground cumin
3/4 tsp ground coriander
2 tsp Nama Shoyu or Braggs
pinch cayenne
1. Mix and serve.
Comments: THE BEST "taco meat" recipe I have found and I've tried a few:
Recipe Source: http://www.goneraw.com/recipes/26-Sp...lnut-Taco-Meat
- - - - - - - - - - - - - - - - - -
(4) Pico De Gallo
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jalapeno, seeded and diced
1 tomato, chopped
1/4 onion
1 garlic clove, crushed
sprinkle of salt
1/2 lime
sprinkle of cumin
sprinkle of chili powder
cilantro chopped
- - - - - - - - - - - - - - - - - -
Simple steps for assembly:1. Crust
2. Avocado, mashed
3. Taco meat
4. Pico de gallo
Simply delicious!!