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Easy Raw Pizza

29 Aug

Easy Raw Pizza

 

The last time we visited my mother-in-law, she ordered delicious Raw Pizza for me which I just devoured.  As soon as I got home, I needed to make my own – one that required the least amount of time, the least amount of ingredients and still be yummy.  This week, I have been indulging in a very simple Cheeze Pizza and my husband, a California Pizza Kitchen Thai Pizza Lover, inspired me to create this Raw Thai Pizza.  After eating one large pizza pie to himself, he exclaimed: “That is a yummy raw pizza!”

Ummm, need I say more?

Enjoy!

Sprouted Buckwheat Pizza Crust

Soak in water overnight:

2 cups buckwheat groats

Rinse and drain buckwheat well.  Add to food processor with:

1 garlic clove, chopped

2 tsp sea salt

1/4 cup extra virgin olive oil

1/4 cup water

1/2 cup flax seed meal

2 medium zucchinis, chopped

Dehydrating Pizza Crust

Spread on Texflex sheets, makes 3 large ones or 6 small pizzas.  Dehydrate 8 – 12 hours, then turn out onto mesh screens and dehydrate another 1 – 2 hours at 105F.  Alternatively, dehydrate on full at 150F for 1 – 2 hours, decrease to 105F and dehydrate until dry but still soft, 2 – 4 hours.

Raw Cheeze Pizza

For A Cheeze Pizza

Makes enough for 2 large raw pizzas.

Blend ‘Cashew Cheeze’ well in a high speed blender:

1 tsp sea salt

1 tbspn nutritional yeast

1 cup water

1 1/2 cups cashews, soaked for a few hours

Spread this cheeze on the pizza crust.  Top with vegetables:

marinated cherry tomatoes (2 cups quartered and mixed with 1 minced garlic clove, 1 tbspn extra virgin olive oil, 1 tsp maple syrup, 1 tsp sea salt)

mushrooms, sliced

olives, pitted and sliced

basil, sliced thinly

Sprinkle top with:

nutritional yeast

sea salt

Dehydrate at 105F for an hour, if desired, and serve.

 

Raw Thai Pizza

For A Thai Pizza

Makes enough for 2 large raw pizzas.

Blend together well in a high speed blender:

1/2 tsp crushed red pepper flakes

1 clove garlic, chopped

1 inch ginger root, skinned and chopped

1 scallion, chopped

1 tbspn unrefined sesame oil

1 tbspn brown rice vinegar

2 tbspns maple syrup

2 tbspns water

3 tbspns Nama Shoyu

4 tbspns raw almond butter (or peanut butter for those transitioning)

Spread sauce on dehydrated pizza crust.  Top with your choice to toppings:

Shredded carrots

Sliced mushrooms

Tomatoes, sliced or cherry tomatoes, quartered

Scallions, sliced

Bean sprouts

Cilantro

Dehydrate at 105 F for an hour, if desired, and serve.

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Raw Nacho Cheeze Dip

22 Jul

Raw Nacho Cheese Dip

Smooth, ooey-gooey and it never hardens!  Rich in B12 and omega 3 fatty acids, this is the perfect raw cheese dip for Tortilla/Corn Chips, along with Pico de Gallo and Guacamole! My hubby finishes half of it everytime I make it (ahem… when there is the very rare chance of store bought organic tortilla chips in our house…)!  Till I create a better dehydrated corn chip recipe, I thought I’d share this dip with you!  Enjoy!

Puree together in a blender:

1/8 tsp turmeric
1/2 tsp ground cumin
1 tsp sea salt
1 tsp onion powder
1 tsp garlic powder
1/2 tbspn maple syrup (or sweetener of your choice)
1 tbspn raw almond butter
1 1/2 tbspns unpasteurized mellow white miso
6 tbspns flax meal (I grind my own and have used both whole flax seeds or golden flax seeds with fantastic results)
1/2 cup nutritional yeast (I use Bragg’s)
7/8 cup water

Wait for a few minutes to allow the flax seeds to thicken the mixture.  Serve!

Vegan Family Meals Blog Tour: My Niçoise

27 Jun

Last week on the Vegan Family Meals Blog Tour, I  re-created Ann Gentry’s Garlic-Sesame Kale Chips RAW with great success.  This week, I am attempting to re-create her Niçoise salad – mostly RAW.  This is DELICIOUS!!!

Ann Gentry's My Niçoise

Ann Gentry’s My Niçoise

Serves 4

8 ounces slender green beans (such as haricots verts), trimmed

4 medium red-skinned potatoes (about 1 pound total), cut into ½-inch-thick wedges

Vinaigrette:

¼ cup fresh lemon juice

1 small shallot, minced (about 2 tablespoons)

2 teaspoons Dijon mustard

2 teaspoons minced fresh thyme

¾ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

½ cup extra-virgin olive oil

 Salad:

1 large head butter lettuce, leaves separated and larger leaves torn in half

3 ripe tomatoes, cut into wedges, or 10 to 12 cherry tomatoes, halved

Fine sea salt and freshly ground black pepper

1 log Peppercorn-Crusted Tofu Chèvre (recipe follows), sliced into rounds

¹⁄3 cup

olives or kalamata olives

2 tablespoons capers, drained

1½ tablespoons minced fresh flat-leaf parsley

Cook the green beans in a large pot of boiling salted water until they are crisp-tender, about 4 minutes. Drain and submerge the green beans in a bowl of ice water just until they are cold. Drain the green beans again and pat dry. Set aside.

Place the potatoes in a steamer basket set in a saucepan filled with 1 inch of simmering water. Cover and steam until they are just tender and still hold their shape, about 8 minutes. Set aside to cool completely.

Vinaigrette: While the vegetables are cooling, whisk the lemon juice, shallot, mustard, thyme, salt, and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well.

Salad: Arrange the lettuce on a serving platter or in a large shallow salad bowl. Place the green beans, potatoes, and tomatoes in a large bowl. Toss with enough of the vinaigrette to coat, then season to taste with salt and pepper. Spoon the beans, potatoes, and tomatoes atop the lettuce. Arrange the tofu cheese slices amid the vegetables. Sprinkle the olives, capers, and parsley over the salad. Spoon more vinaigrette over the salad and serve immediately.

Tofu Chèvre:

Makes 1 (13-ounce) log

1 (12-ounce) container waterpacked extra-firm tofu, drained and halved
1 large clove garlic
2 tablespoons yellow miso
3 teaspoons extra-virgin olive oil
¾ teaspoon fine sea salt

Pat the tofu dry with paper towels. Set the tofu in a colander and set the colander over a bowl to collect all the liquid that drains from the tofu. Cover the tofu with plastic wrap, then place 3 heavy cans, each at least 14 ounces, on the tofu to weigh it down. This weight will help extract all the excess liquid from the tofu. Refrigerate the tofu for at least 4 hours or overnight.

Mince the garlic in a food processor. Pat the tofu halves with paper towels to absorb any excess moisture, then add the tofu to the food processor. Add the miso, 2 teaspoons of the olive oil, and the salt, and blend until the mixture is very smooth, stopping the machine occasionally and scraping the bottom and sides of the bowl.

Lay a sheet of plastic wrap flat on the work surface. Scrape the tofu cheese onto the center of the plastic wrap, then wrap the cheese, forming a log. Refrigerate for 1 hour.

Preheat the oven to 375°F. Unwrap the cheese log and place it on a baking sheet. Brush the log lightly with the remaining 1 teaspoon oil. Bake just until the cheese is warmed through, but the center is still creamy, about 25 minutes.

Serve warm or cold.

Peppercorn-Crusted Variation: Coarsely grind whole black or multicolored peppercorns, then sprinkle them over the cheese, patting them gently to adhere.

Sunflower Niçoise

Sunflower Niçoise – a Mostly Raw Niçoise

I follow everything on the recipe, except for:

1. I steam the potatoes and the green beans in the same pot.  The potatoes are first steamed for 4 minutes, then I simply add the green beans to the steamer for an additional 4 minutes.  If you want your salad completely raw, simply omit the potatoes and add raw jicama and raw green beans.  (Note, I never did well with raw green beans…)

2. I make a Raw Sunflower Chèvre instead.  I simply substitute the tofu with soaked sunflower seeds.  Soak 1 cup of sunflower seeds overnight.  Rinse and drain.  Mix in a food processor with the rest of the ingredients: garlic, miso (I used unpasteurized white miso), oil and sea salt.  Use a small ice cream scoop to place tablespoons of the soft cheese onto a texflex sheet, flatten if you wish.  Place in a dehydrator for 1 hour on 150F, then decrease to 105F for the next hour.  The cheese will be a little crusty on the top, but still soft inside and at the base – perfect for this salad.