Raw Tuesday take-away #15: raw pizza and persimmon pie

Hi all. Sorry for the delay in posting these recipes. Last week’s take-away was a special treat…raw pizza! Raw pizza is incredibly tasty, and the options for toppings are endless, just as they are with cooked pizzas. I went with a fairly traditional recipe this week, but it could just as easily have been a Mexican or Thai style pizza. The raw pizza bases were courtesy of Chef Ingrid of Raw Alchemy, who kindly revved up her dehydrator for Jozi Uncooked. The persimmon (or sharon fruit) pie was simple and delicious. The fruit already tastes like candy on its own, so it doesn’t take much to turn it into dessert.

Raw pizza

Raw pizza recipe

Raw pizza base

1 1/2  cups buckwheat
1/4 cup olive oil
1/2 cup sun dried tomatoes (soaked)
2/3 cup carrot pulp
2/3 cup golden flax seeds
1 tsp salt

Instructions: Soak buckwheat overnight. Soak flax seeds for half an hour.

Place all ingredients except flax seeds in food processor. When fairly blended add flax seeds. Add water if you want smoother texture.  First part of blending could be in your blender but be careful as mixture is heavy.

Place on teflex make 0.4cm thick circles. Dehydrate for 2 hours at 145F and 115F until required dryness is reached.

Raw tomato sauce recipe (use the recipe posted here. I added extra fresh tomatoes, to make the sauce a little less rich)

Raw cashew cheese recipe (based on Carmella’s recipe here, but with some modifications)

1 cup cashews, soaked at least four hours

1 thick slice of shallot or red onion

1/2 red or yellow bell pepper

1 clove garlic

1/2 jalapeno pepper (use more or less according to your taste)

dash of himalayan salt

2 Tbsp lemon juice

water as needed, to blend

Instructions: Blend all ingredients in blender or food processor until smooth. You can make it more of a cheese sauce by adding more water, and a thicker creamy cheese (good for this pizza recipe) by using less water.

Marinated mushroom recipe

Mushrooms, sliced thin

olive oil

Braggs aminos or tamari

lemon juice

Instructions: Mix marinade ingredients in a shallow container. Add mushrooms, toss to coat, and let marinate at least 4 hours. Overnight is fine.

Marinated spinach recipe

Baby leaf spinach, chopped

Olive oil

Lemon juice

Himalayan salt

Instructions: Toss spinach wth marinade ingredients. Let sit at least a few hours. Overnight is fine.

Pizza Assembly: Place some fresh spinach leaves (not marinated) on the pizza base. These serve as a shield between the toppings and the base, so that it won’t get soggy too quickly. Top with tomato sauce, cashew cheese, marinated spinach, marinated mushrooms, sun-dried olives and any other veggies you like (other nice toppings include bell peppers, sun-dried or fresh tomatoes, thinly sliced red onion, pineapple, artichokes, etc). Then sprinkle some fresh basil on top, and enjoy. Buon apetito.

Raw persimmon (or sharon fruit) pie

Raw persimmon pie

Nut crust (see recipe here. I added a pinch of vanilla to the crust recipe this time.)

persimmons or sharon fruit (approx 2/3 of a persimmon per person/serving)

agave syrup

fresh-squeezed lemon juice

pinch of fresh vanilla

Instructions: Make the nut crust, press it into a pie tin or individual tart pans and put in freezer while you make the pie filling.

Slice the persimmons and toss with vanilla, agave and lemon juice. Spoon the filling into the pie crusts. That’s it! Simple and delicious.

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