Veggie toppings: sliced zucchini, tomatoes, diced onion, bell peppers …. on a pineapple ring ‘crust’
Sun-dried Tomato Marinara RAW Sauce
Combine all ingredients, including tomato soaking water, into food processor and puree until very thick and uniformly smooth.
- 1 cup sun-dried tomato, soaked in 2cups water for 1+ hour
- 1 fresh tomato
- 1/2 red bell pepper
- 2 cloves fresh garlic
- 1 tsp onion powder
- 6 dates
- 1 tbs dry Italian seasoning
- 1/4 tsp cayenne powder or chili flakes
- 1/2 cup olive oil
- 1 tbs balsamic or apple cider vinegar
Source: Sam Lippman, Google Raw Chef
Makes 3 cups
- 1 c coconut water
- 2 c walnuts, soaked 4 – 8 hours
- 1 c pine nuts
- 1/2 c parsley
- 1/4 c black miso
- 1 T garlic
- 3 T lemon juice
- 1/2 t peppercorns
- 1 T Nama Shoyu (see TIP, below)
1) Soak walnuts and pine nuts in water for 4 to 8 hours.
2) Drain nuts and place them in a blender with the parsley, miso, garlic, lemon juice, peppercorns, and Nama Shoyu (Tamari).
3) Blend, adding only enough liquid (coconut water, Seaweed Water, vegetable broth, filtered water, or orange juice) to allow the mixture to turn over; use a rubber scraper to scrape the sides and keep the cheese turning over while blending.
The cheese keeps 1 to 2 days in the refrigerator.
Juliano: To make this cheese you can use any single nut or a combination of your favorites. I find soaked walnuts and un-soaked pine nuts make the creamiest texture.
I used tamari, a wheat-free soy sauce, however, I will not use this in the future b/c it turned the color of the ‘cheese’ toooo brown, toooo dark, so, I’ll try white or yellow miso or umeboshi plum paste next time for the same salty sourness.
Source: Juliano’s RAW The UnCookbook
Raw Nut Sausage
- 3/4 cup pecans
- 1/4 cup apple
- 1/8 cup oil
- 1/2 teaspoon fennel seeds
- 3/4 teaspoon black pepper
- 1 tablespoon sage
- 1/2 teaspoon thyme
- 1 teaspoon cayenenne
- 1 teaspoon chili powder
- 1 teaspoon salt
Pulse all ingredients until a paste forms. Pinch off little chunks and place on mesh tray. Place in dehydrator at 145 degrees for 2 hours, if they still are gooey in the middle then turn down the temp to 90 and heat for 1 to 2 more hours.
> I was very excited to find this recipe online b/c I’ve been thinking about a ‘raw sausage.’ It looks like sausage and tastes like sausage, and feels like sausage with just the right amount of processing. I found that there’s a fine line between being too nutty and getting to the right mouth-feel of ground beef. Pulse the processor, taste often, until you get just the right mouth feel.
> The sausage pieces ought to be chewy, to resemble cooked meat, so keep an eye on’m – check them often – to avoid dehydrating them too much.
Adapted from: http://vegweb.com/index.php?topic=26915.0