Raw Zuchini Crust Pizza Experiment

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Warning: THIS TASTES MUCH BETTER THAN IT LOOKS! Zucchini contains so much water and needs to be dehydrated in order to form a stable pizza crust. Although it looks dry, it's actually quite moist in the center and packed full of flavor.

Someone posted a photo of Cherie Soria's raw pizza, using a zucchini crust. It looked really interesting, but I couldn't find the recipe anywhere, and decided to experiment with my own version.  It came out really tasty!!!

Note: If you want to use the "cheese" then you will need to prepare it a couple of days in advance. Shari's veggie mac cheese  is so awesome, I usually have some leftover in the fridge, and use it in many recipes.  I am sure you could do a version without it, but the cheese made the filling more creamy.

This recipe yields 4 mini pizzas  ...YOU MIGHT WANT TO DOUBLE  or  TRIPLE THIS RECIPE.

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Roasted Fennel - Super Quick and Easy

 

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This is a great meal when you don't have a lot of time to prepare. Also, I am trying to incorporate the jasmine rice and nama shoyu into my meals for my program this week. It's challenging and I'm finding it hard to eat raw all the time with the rice requirement. For lunch I simply cut up some raw celery and carrots and serve with rice and raw sesame seeds, but when dinner rolls around, I tend to lean towards cooked, but crunchy veggies. 

I had some fennel that I needed to use and this is what I came up with. It was really easy and surprisingly delicious. We were both totally satisfied and full.

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Raw Mediterranean Almond Bread - My First Raw Sandwich!

YUmmmm! Using Mediterranean Almond Bread,  I created a scrumptious sandwich. Try Shari Viger's Veggie Mac Cheese Spread topped  with  Boston bibb lettuce, red onion, "Unroasted" eggplant, and tomatoes. On a bed of romaine, I placed some additional "UnRoasted" eggplant, marinated mushrooms, olives, and artichoke hearts. For guests I cut these into bite sized treats and served them as appetizers. I didn't tell my guests they were raw until they said.."Yumm, these are great, what's in them?"

Unroasted Eggplant  (I used Indian eggplant which is very tender).  Slice eggplant lengthwise in thin pieces and  massage each slice in seasoned olive oil. Let sit or place in dehydrator for 30 - 60 minutes.Garnish eggplant with a small dollop of Veggie Mac Cheese, diced red onion and chopped tomatoes.

The bread is delicious, full-bodied with a great texture. You really feel like you are biting into a healthy piece of bread. The cheese is very creamy and fluffy,  and somewhere in between cream cheese and ricotta cheese. You can adjust the seasonings for both the bread and the cheese depending upon your preferences.

My mind is already wandering about the different variations that can be applied to this bread recipe. Maybe eliminate the spices and add some dates and coarsely chopped nuts....a little raw honey? I wonder if I could make a sweet version of the mac cheese and create a date and nut bread with cream cheese affect? Hmmmmm! Getting hungry thinking about that one!

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