Now that my Excalibur dehydrator is running properly, it’s hard not to spend all my time dehydrating things. Of course, water is important and the high water content of raw foods is actually one of the many benefits of a raw food diet. So dehydrating everything is not the healthiest option. However, it does open up all sorts of options, so mixing in dehydrated goodies with other, simpler raw foods is just fine.
And what better way to do that than with pizza?
Raw vegan Hawaiian pizza
1 crust recipe (I used this one…. it makes 7 thin-crust pizza bases (about 18cm diameter)
salsa fresca (see below) or you could use classic raw marinara sauce (recipe here)
cashew cheese (recipe here)
marinated brinjal/ eggplant/ aubergine aka eggplant bacon (recipe adapted from Matthew Kenney’s Everyday Raw- SA link here- a book I highly recommend.) Without giving it all away, it’s basically thinly sliced brinjals (I use Japanese ones because they’re already long and thin, and less bitter than traditional ones) marinated in maple syrup, olive oil, tamari, apple cider vinegar and spices and dehydrated overnight. So delicious!
fresh pineapple, chopped
fresh spinach, chopped
Instructions: Make a layer of shredded spinach on your base, to help keep it from getting soggy. Top that with some salsa fresca, then drizzle the cashew cheese over it (I used a squeeze bottle to make it pretty). Add chopped pineapple and pieces of brinjal “bacon” and serve.
Salsa fresca (6 pizza-topping portions)
6 large tomatoes, cored/seeded and roughly chopped
1/2 onion (ideally a shallot or small red onion), peeled and roughly chopped
1 bell pepper, seeded and roughly chopped
1 tsp lemon juice
Himalayan or kalahari salt to taste
Instructions: Place all ingredients in food processor and pulse until broken down into smaller pieces. Do not make soup! You want the salsa to be chunky. If you don’t have a food processor, you can just finely chop all the ingredients and toss them together in a bowl.
Green tea macaroons (makes about 24)
I made this recipe up after making raw vegan green tea ice cream the other day. I had so much fun with the matcha (green tea powder) that I wanted to put it into everything. Keep an eye out for green tea-white chocolate truffles in the near future.
3 cups shredded coconut
2/3 cup agave syrup
3 Tb coconut oil, softened
1/2 tsp vanilla
pinch of Kalahari salt
1 1/2 tsp matcha (green tea powder)
Instructions: Process all ingredients in food processor to combine (or do this by hand in a bowl if you don’t have a food processor). Make the dough into little round mounds and dehydrate for about 3 hours at 115 F/ 42 C. If you don’t have a dehydrator, you can just let them firm up in the refrigerator for an hour or two. They keep very well in the refrigerator, but I promise they’re so delicious they won’t last you long.