We very recently came back from visiting the states where I picked up some inspiration to create some new dishes. In Chicago, NYC, and Baltimore, it was so nice to eat at actual vegan restaurants again! I’m experimenting with easy raw recipes. I’d like to get more into raw “cooking” but we don’t have room for a dehydrator or other materials needed for such recipes. In the states I did pick up a new puree machine from Sur La Table that was on sale for $49. Previously I had been using this small one that I’ve had for 10
years and cost about $10. It’s done the job for me for a long time but I had to do everything in batches and now my new 4 cup puree-r seems luxurious.
This week, using my new puree-r, I made my first attempt at a half-raw pizza. It is now near the top of Marty’s “favorites” list.
What you’ll be preparing: pizza dough, any raw veggies you like, raw nut cheese, raw pizza sauce
For the Pizza Dough:
You can always buy fresh
pizza dough but this is a good easy recipe that I like to use:
**Makes enough for 2 fairly thin crust, 8 ½ x 11 pans**
• 3 Cups flour
• 1 Pack dry yeast
• 2 tbls. Oil (canola, vegetable, sunflower)
• 1 Cup of 100 degree water
• *a little salt and sugar if you like those things
Mix all the dry ingredients together then add the oil and water. Mix and knead the dough with floured (or oiled) hands until completely incorporated then let sit covered for 10 minutes or so. Spread some flour on the counter or whatever service you’ll be rolling out the dough so it doesn’t stick. Form the crust in your pan or pizza stone. I use half the dough on an 8 ½ x 11 pan because that’s all that I have to fit in my oven! Then bake the crust at 375 until it shows signs of golden brown on the top.
Meanwhile, make the nut cheese and pizza sauce…
Raw Nut Cheese:
**This will make enough (or more) for your two pizza crusts**
• 1 cup of macadamia nuts, cashews, or any other white nut (preferable soaked for an hour)
• ½ lemon juiced
• ½ teaspoon salt or ½ celery stalk for a salt-free version
• (optional)chunk of onion
• water to blend while using your puree-r or blender
• (note) you can add any twist you like to this basic recipe, I use local sweet & spicy peppers.
Put everything in your blender of choice and pulse- keep adding
small amounts of water until well mixed but not at all runny. Remove the
nut cheese from the blender and set aside.
Raw Tomato Sauce
**This will make enough (or more) for your two pizza crusts**
• 1 ½ cups baby grape tomatoes
• 1⁄2 cup raisins
• ½ lemon, juiced
• 2 garlic cloves
• 1/4 cup fresh basil or tablespoon of Italian Seasoning or dry basil
• sea salt to taste
Add everything in your blender of choice
and blend until smooth. Adjust for flavor and set aside.
Very Lightly Sautéed Veggies:
We like to cover our whole pizza with veggies. This last I used…
• Broccoli
• Variety of Bell Peppers
• Spinach
• Sliced Roma Tomato
• Fresh Basil
Cut the veggies up to the size you like for your pizza. This
time, in a small bit of olive oil, I briefly sautéed the broccoli, spinach, and
bell peppers until the broccoli just turned bright. Remove from heat.
Now, your pizza crust should be done and you can begin assembling your pie. This is the fun part…I have previously spread the nut cheese on first and also tomato sauce first- experiment or do half and half- whatever. In the picture the tomato sauce is the base. But lets say you spread the nut cheese on first. Use a spreader to lay a good amount all over your crust. Then, arrange your sautéed veggies then add the sliced tomato. Now, using a small spoon, take on spoon full at a time of the tomato sauce and drag it along
the length of the pizza in rows. Sprinkle the fresh basil on top. At
this point your pizza is ready to eat or you can pop it in the still warm oven
for 5 minutes or so to warm everything up.
***One 8 ½ x 11 pizza crust (the dough recipe makes 2 crusts) is enough for 2 hungry Martys!***
years and cost about $10. It’s done the job for me for a long time but I had to do everything in batches and now my new 4 cup puree-r seems luxurious.
This week, using my new puree-r, I made my first attempt at a half-raw pizza. It is now near the top of Marty’s “favorites” list.
What you’ll be preparing: pizza dough, any raw veggies you like, raw nut cheese, raw pizza sauce
For the Pizza Dough:
You can always buy fresh
pizza dough but this is a good easy recipe that I like to use:
**Makes enough for 2 fairly thin crust, 8 ½ x 11 pans**
• 3 Cups flour
• 1 Pack dry yeast
• 2 tbls. Oil (canola, vegetable, sunflower)
• 1 Cup of 100 degree water
• *a little salt and sugar if you like those things
Mix all the dry ingredients together then add the oil and water. Mix and knead the dough with floured (or oiled) hands until completely incorporated then let sit covered for 10 minutes or so. Spread some flour on the counter or whatever service you’ll be rolling out the dough so it doesn’t stick. Form the crust in your pan or pizza stone. I use half the dough on an 8 ½ x 11 pan because that’s all that I have to fit in my oven! Then bake the crust at 375 until it shows signs of golden brown on the top.
Meanwhile, make the nut cheese and pizza sauce…
Raw Nut Cheese:
**This will make enough (or more) for your two pizza crusts**
• 1 cup of macadamia nuts, cashews, or any other white nut (preferable soaked for an hour)
• ½ lemon juiced
• ½ teaspoon salt or ½ celery stalk for a salt-free version
• (optional)chunk of onion
• water to blend while using your puree-r or blender
• (note) you can add any twist you like to this basic recipe, I use local sweet & spicy peppers.
Put everything in your blender of choice and pulse- keep adding
small amounts of water until well mixed but not at all runny. Remove the
nut cheese from the blender and set aside.
Raw Tomato Sauce
**This will make enough (or more) for your two pizza crusts**
• 1 ½ cups baby grape tomatoes
• 1⁄2 cup raisins
• ½ lemon, juiced
• 2 garlic cloves
• 1/4 cup fresh basil or tablespoon of Italian Seasoning or dry basil
• sea salt to taste
Add everything in your blender of choice
and blend until smooth. Adjust for flavor and set aside.
Very Lightly Sautéed Veggies:
We like to cover our whole pizza with veggies. This last I used…
• Broccoli
• Variety of Bell Peppers
• Spinach
• Sliced Roma Tomato
• Fresh Basil
Cut the veggies up to the size you like for your pizza. This
time, in a small bit of olive oil, I briefly sautéed the broccoli, spinach, and
bell peppers until the broccoli just turned bright. Remove from heat.
Now, your pizza crust should be done and you can begin assembling your pie. This is the fun part…I have previously spread the nut cheese on first and also tomato sauce first- experiment or do half and half- whatever. In the picture the tomato sauce is the base. But lets say you spread the nut cheese on first. Use a spreader to lay a good amount all over your crust. Then, arrange your sautéed veggies then add the sliced tomato. Now, using a small spoon, take on spoon full at a time of the tomato sauce and drag it along
the length of the pizza in rows. Sprinkle the fresh basil on top. At
this point your pizza is ready to eat or you can pop it in the still warm oven
for 5 minutes or so to warm everything up.
***One 8 ½ x 11 pizza crust (the dough recipe makes 2 crusts) is enough for 2 hungry Martys!***
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