Raw Zuchini Crust Pizza Experiment

http://rawfullytempting.blogspot.com/2010/01/raw-zuchini-crust-pizza-experiment.html

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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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Stuffed Portobella Mushrooms

This is one of my favorite cooked meals..although when I prepared it this evening, I left the veggies pretty crunchy and the mushroom was still pretty firm. I usually make this with  spinach, but I didn't have any available, so I used kale leaves and some bok choy leaves instead. It came out great. Coupled with some jasmine rice cooked in mushroom broth, this was a very pleasing meal.

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Zippy Veggie Fajitas With Taco Nut "Meat"

I love being able to take an SAD (Standard American Diet) meal that W enjoys and turn it into a RAW recipe that he absolutely loves! Woohoo! Success tonight! We both feel soooo much more energized after eating live food than we ever felt with cooked food. No more heavy, full feeling after meals. I used variations from 3 different recipes for this delicious dish. You have to let the veggies marinate ahead of time, but the recipes are all super quick and easy to prepare!

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Raw Cheesy Lasagna Roll

Yesterday I experimented with a small batch of Shari Viger's Award Winning Veggie Mac Cheese Spread. You have to prepare the Macadamia Nut Cheese the day before, and from that you create the Veggie Mac Spread. I did not have any Ume plum vingear, so I used sea salt. I also added some oregano  and chives to her recipe.

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Garbanzo Beans, Mushrooms, Zucchini and Rice

1 red, yellow or green bell pepper,  chopped

3 1/2 tablespoons extra virgin olive oil

1 medium onion, chopped

1-2 garlic cloves, minced

1 pint mushrooms, sliced

1 zucchini, diced

15-ounce can garbanzo (or white) beans, drained and rinsed well

1 tomato, chopped

¼ to ½ c snow peas (may also use broccoli, green beans, bok choy)

1/2 cup short grain brown rice, cooked

¼ to ½ cup vegetable broth

1 Tbsp Nutritional yeast (optional)

Fresh basil ( to taste)

1 tsp cumin

Salt and pepper to taste

Pinch of cayenne  

In a large skillet, heat 2 tablespoons oil over medium heat. Add onion, garlic and peppers; cook, stirring, for 3 minutes. Add mushrooms and zucchini and increase heat to medium-high. Cook about 4 minutes. Add tomato and snow peas and cook for about 3 min. Taste for seasoning and serve over bed of rice.  

It's Christmas Eve and we have to get up very early and drive 2.5 hours to see my girlies & family. By girlies, I am of course referring to my two daughters, and my precious granddaughter.

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