ULTIMATE RAW VEGAN PIZZA (LOW-FAT, OIL-FREE, SALT-FREE)

October 12, 2024 / Lyn Jones / 0 Comments

I think it’s pretty much perfect. I wanted to create a raw pizza recipe that was NOT nut-based so not too much fat for a day! The base is actually zucchini noodles & other veggies! I got the idea from this dude. So in fact you could make the pizza crust and just eat that because you’re essentially making a giant bowl of zucchini noodles in a garlicky tomato sauce… then you just have to shape it into circles and dehydrate it for awhile! I am definitely remaking this recipe! Another bonus is that you can use your leftover nut pulp in it (from when you make nut mylk)!  PS Try and use organic toppings for their health and for their taste (and probably local).

Crust:
3 zucchinis
2 tomatoes (I used beefsteak)
Juice from 1/2 lemon
1/2 onion
1 garlic clove
2 dates
2 bell peppers
1/4 cup walnuts (or nut pulp leftover from nut mylk)
spiralizer

Sauce:
1/2 cup sun-dried tomatoes
1/2 cup chopped zucchini
Juice from 1/2 lemon
Handful fresh basil leaves
1 date
1 garlic clove

Toppings:
2 tomatoes (I used heirloom)
2 cups mushrooms
1 bell pepper
1 teaspoon apple cider vinegar

To make the crust: slice the zucchinis into noodles with a spiral slicer, mandolin or a cheese grater. Set aside in a large bowl. Blend the rest of the ingredients until smooth, adjusting according to taste. Mix this into the noodles. You should end up with a huge bowl of really saucy noodles. Like I said, it’s hard not eating all of this by itself. Spread this evenly – keepin’ it thick – into a big circle on a dehydrator tray and dehydrate at 115 °F for 6 hours or so, until pliable. Flip over and do the same again. Note: you can use your oven at it’s lowest temperature if you don’t have a dehydrator. Keep checking on your crust as it is drying though, because everyone’s will turn out different.

To make the sauce: put all the ingredients a food processor or blender and blend until smooth. Spread on your crust.

To prepare the toppings: slice all the veggies thinly, then coat in the apple cider vinegar and place in a warm spot, dehydrator or oven for around 40 minutes until they soften. Decorate your pizza with the toppings, slice, then ENJOY THE HECK OUT OF IT. Optional: add some raw vegan cheese! I also threw on some avocado, cilantro and hemp seeds.

Raw Vegan Flax Seed Bread (dehydrator)

October 12, 2024 / Lyn Jones / 0 Comments

This raw version of classic Italian focaccia bread is as comforting, delicious & prone to overeating as the original. The flavour is a live ringer and goes great with salads and raw soups.  12 servings

Ingredients
1 cup flax seeds – golden looks better
1 cup sunflower seeds
2 cups quartered yellow onion
1.5 cups chopped tomatoes
1/4 cup olive oil
1 teaspoon sea salt
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
dehydrator tray* (or oven – see below)

Step 1
Place the flax seeds and sunflower seeds in a food processor fitted with the S-blade.
Process them on high speed for about 30 seconds or until they are finely ground (as close to a flour-like consistency as possible).

Add the remaining ingredients and process for about 10 seconds or until a rather chunky batter forms. Spread the batter evenly over a Teflex-lined dehydrator tray*.

 Step 2
Dehydrate at 115 F for 12 hours, flip over, and remove the Teflex sheet.
Continue dehydrating for another 12 hours or until the bread is dried all the way through and has a slightly harder outer layer.

Step 3
Cut into 12 pieces (3 rows by 4 rows) and store in an airtight container in the refrigerator for up to a week.

NOTES:
* If you have an oven that can be set to “warming” temperatures below 115 F, you can use that as well and it will probably save you some time.

** Either brown or golden flax works for this recipe but the golden flax delivers a more bread-like color.

1 2 3 … 827