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.
August 19, 2024 / Lyn Jones / 0 Comments
Not only does it look gorgeous but it also tastes SO scrumptious and has the best texture. It’s a visually impressive & festive dessert that is perfect for Easter, spring, and other celebrations. Makes 10 servings
Ingredients
2.5 cups shredded carrots
1 teaspoon ground ginger
1/3 cup brown sugar (packed)
1.5 tsp vanilla extract
3/4 cup plain or GF flour
1.5 tsp ground cinnamon
1/2 tsp ground nutmeg
2.5 cups icing sugar
113g cream cheese (room temperature) – try quark or creme fraiche?
4 Tabs salted butter (room temperature)
3 large eggs (room temperature)
1/3 cup white sugar
1 tsp BP
1/2 tsp salt
jelly roll pan
sugared kitchen towel
Prep: Preheat oven to 160° (FF) and line pan with parchment. Spray and set aside.
1. Whip Eggs: In a large bowl, use a hand mixer to whip the eggs for 2-3 minutes on high, until light and frothy.
2. Add Sugars: Beat in the brown & white sugars and vanilla. Fold in the shredded carrots.
3. Mix Dry Ingredients: Whisk the flour, cinnamon, ginger, nutmeg, BP and salt in a medium bowl.
4. Add the drys to the wet mixture and fold in by hand just until no streaks of white remain.
5. Pour batter into prepared pan & bake for 10-15 mins til cake is fully baked in centre and a toothpick comes out clean. While it bakes, lay out a clean kitchen towel and dust it with about ¼-⅓ cup of icing sugar.
6. Cool and Roll the Cake: Remove cake from oven and let it cool for 5 minutes before inverting onto the kitchen towel. Using the short side, roll the cake up tightly into the towel. Leave the cake rolled up until it is completely cooled.
Cream Cheese Frosting
1. Make the Filling: While cake is cooling, prepare filling by beating cream cheese & butter together in a large bowl until smooth. Add vanilla & icing sugar: beat until smooth.
2. Unroll cooled cake & spread the filling evenly over it, leaving ½ inch of unfrosted cake on one of the short ends.
Roll and Chill: Start on the short end without the unfrosted part and roll the cake up tightly into a log. Wrap the cake tightly in plastic wrap and chill for at least 4 hours before serving.
3. Serve: When you’re ready to serve, you can dust it with more icing sugar or leave it plain. Slice with a sharp knife for the cleanest slices.
HELPFUL TIPS:
Be Prepared: Read through all of the instructions before making the recipe. This recipe is straightforward but there are quite a few important steps, so it’s read through before starting.
Room Temp: For best results, start with room temp butter, eggs and cream cheese.
Carrots: Peel and grate large carrots using a box grater or food processor. Don’t use pre-grated.
For Presentation: For a pretty presentation, you may want to slice off a small amount of each end of the cake so you can easily see the swirled roll when serving.
Prevent Sticking: Dusting the kitchen towel with icing sugar before rolling prevents sticking.
Wrap in Plastic Wrap: while it’s chilling in the fridge, to prevent it from becoming dry.
Clean Slices: Ensuring your cake is nice and chilled will help with getting beautiful clean slices. For super clean slices, be sure to use a very sharp knife and wipe it off between each slice.
Storing Leftovers (if you are lucky)
Fridge: Wrap leftover roll tightly in plastic wrap. Can keep in fridge for up to 3 days!
Freezer: Wrap tightly with plastic wrap then wrap in aluminum foil. It will keep for about a month. Write the date on it! Before serving, thaw for about an hour at room temp then, slice and enjoy!