Raw BBQ Eggplant-Chicken Pizza with Smokey Cashew Gouda

What came first, the chicken or the eggplant?

Who cares, I'm eating pizza.

What you'll need:

Crust

1 obo squash, peeled

1/2 C flax meal

1 T gluten free tamari

1 t italian spice mix

1 t oregano

1/2 t black pepper

1. puree squash in food processor until smooth
2. add remaining ingredients and mix well in a separate bowl
3. spread to 1/2cm thickness on a parchment lined dehydrator tray
4. dry overnight (~10hrs) at 41 C, until crisp

BBQ Sauce

1 fresh tomato

1/2 C sundried tomatoes

1 apple, cored

1 garlic glove 

2 T tamari

3 T maple syrup

1/4 t cinnamon

1/2 t cumin

1 T hickory flavour

1 T onion powder

1/2 C water

1. puree tomatoes, apple and garlic in food processor until very smooth (2-3min), adding water as needed
2. blend in remaining ingredients

Eggplant Chicken

1 medium Japanese eggplant

bbq sauce from above

1. chop off the ends and peel the eggplant
2. cut into 1 cm cubes and toss with bbq sauce
3. spread onto a parchment lined dehydrator tray, ensuring even sauce distribution
4. dry at 41C for 3-5 hours until no longer crunchy but still slightly firm

'Roasted' Veggies

12 mushrooms

8 thin asparagus spears

2 T olive oil

1 T balsamic vinegar

1/2 t black pepper

1/4 t pink salt

1. slice mushrooms thinly and chop asparagus into 3cm sticks
2. toss oil and seasonings
3. dry on a parchment lined dehydrator tray for 4 hours at 41 C

Smokey Cashew Gouda

1 C raw cashews, soaked overnight and drained

2 T raw apple cider vinegar

2 t Wizard's gf/veg Worcestershire

2 t hickory flavour

2 T agave nectar

1/4 C nootch

1/2 t pink salt

3 T water

1. puree raw cashews in food processor until very smooth (~3 min)
2. add remaining ingredients and blend until smooth

Assembly

1. spread half of gouda mixture on prepared crust
2. cover with roasted veggies and bbq chicken 
3. top with dollops of remaining gouda
4. dehydrate for another 1-2 hours
5. remove from dehydrator by lifting the entire parchment sheet
6. cut into slices and enjoy while still warm!

Raw Broccoli and Cheddar Calzone (Gluten Free and Vegan)

         Kent here. Shane came to visit me this past weekend in Vancouver! Aside from antique shopping, bookstore exploring and dollar store raiding, we managed to eat some really good food. On Saturday we went to Gorilla Food downtown (an all-raw organic and vegan kitchen). We'd both been wanting to go for a long time so we were really excited. While the food was delicious, we couldn't help but think "we could do better". And this is what we came up with:

Disclaimer: This is definitely a recipe you need to start the night before. There's a lot of parts that need to be made separately but it's worth it. 

What you'll need:

(~6 servings)

Crust
3 C sprouted buckwheat (dehydrated)

1 C sprouted quinoa (dehydrated)

1 1/2 C ground flax seed soaked in 1 C water

5 carrots, roughly chopped

2-3 T agave nectar

1 T curry powder

1 T cumon powder

1 T onion powder

1 T garlic paste

1/2 t pink salt

1. process carrots until fine
2. add sprouts and seasonings and process until smooth
3. in a separate bowl combine with soaked flax seed using a spoon (preferably a wooden one because they are significantly more legit)
4. spread onto a parchment lined dehydrator tray in a 11/2cm thick square/circle
5. dehydrate overnight, flip in the morning and dehydrate until firm but not too dry
6. refrigerate until needed

Cheddar Cheez Sauce

1/2 C cashews + 1/4 C sunflower seeds + 1/4 C pine nuts soaked in 1 C water overnight

1/2 orange capsicum

1/2 red capsicum

1 T onion powder

1/2 T Wizard's gluten free vegan worcestershire sauce

1 T sauerkraut

3 T nootch

1/2 T garlic paste

1-2 t pink salt (by taste)

1. process nuts and seeds together until smooth and clumping together
2. add remaining ingredients and blend until smooth

Spinach Sauce

1 avocado

1 1/2 C spinach

1/2 t black pepper

1 T fresh lemon juice (or 1/2 a lemon)

1. blend all ingredients together until smooth

'Roasted' Broccoli and Mushrooms

1 C chopped broccoli florets

1 C chopped mushrooms

2 T EVOO

1 T tamari

1/2 t black pepper

1. toss veggies in oil and seasonings
2. dehydrate for 2 hours until roasty looking

Marinara Sauce

2 whole roma tomatoes

1/2 C sundried tomatoes

1/4 onion

2 t dried greek oregano

2 t dried basil

1 t garlic powder

1. roughly blend ingredients together to make a chunky sauce

Assembly:

1. spread cheddar sauce on one side of the crust and spinach sauce on the other
2. distribute the roasted veggies evenly over the spinach side
3. carefully fold the cheezy side over the veggie side to form the calzone and push the crusts together
4. top with marinara sauce
5. warm in the dehydrator (optional) and serve

          Shane completed the meal by whipping this simple but delicious plum and cucumber salad drizzled with olive oil and balsamic vinegar (he was a mildly heartbroken he couldn't find fresh figs to put on it as well):

Raw Drunk Food - Pesto Parmesan Pizza with Red Wine Hydrated Sundried Tomatoes and Mushrooms

This pizza is also delicious sober!

What you'll need:

Crust:
4 med zucchini
1/2 C flax meal
2 T packed fresh rosemary leaves
1 t dried greek oregano
1/2 t pink salt

Toppings
1/4 C Raw Vegan Basil Pesto
1/2 C Creamy Cashew Parmes-almost
1/4 C dried mushrooms, julienned
1/3 C sundried tomatoes, julienned
1/4 C red wine (probably from a box if you're an old wino like me)
1/4 C pitted olives, cut in half

1. grate zucchini in your food processor with the grater attachment
2. squeeze out excess water from zucchini pulp (alternatively you could juice the whole zucchinis and reserve the pulp, you basically just want really dry zucchini bits so you're crust isn't drying for the rest of your life)
3. blend squeezed zucchini pulp with remainder of ingredients until smooth
4. spread into a thin layer onto a parchment lined dehydrator tray
5. dry at ~55 C for about 3 hours, flipping about half way through, the dryer the crust the better, you're crust should turn out a dark browny-green colour
6. place dried mushrooms and tomatoes in a jar with the wine and cover, shaking periodically and letting hydrate until wine has absorbed, about 30-45 minutes
7. spread the pesto onto the dried crust, leaving a little space around the edge for the 'handle'
8. distribute the hydrated mushrooms, tomatoes and olive halves evenly over the pesto
9. drop dollops of parmes-almost randomly around the pizza
10. dehydrate and 41 C for about 2 hours until nice and warm and the tomatoes are almost dry again
11. enjoy some more of your box wine and go dancing, knowing that you have delicious warm pizza awaiting you