It seems that pizza is an incredibly popular take-away meal. It’s easy to see why, since it’s incredibly delicious. And since there’s an almost infinite variety of toppings to put on the pizza, it never gets old. In light of that, I think it’s time to bring raw vegan pizza back to the Jozi Uncooked stall at the Market on Main. This Sunday, come by and get yourself some classic raw pizza, in addition to all of the other raw & vegan treats (barbecue kale chips, Thai nori bites, crystal salad rolls, green tea macaroons, and the list goes on).
Raw vegan Greek pizza
Note: the recipes for most of the components will make fairly large batches. The pizza base recipe makes about 12, the tomato sauce recipe will make enough for about 8-10 pizzas, the almond feta recipe is enough for about 16 pizzas. The bases can be frozen and then used in the future.
pizza base (recipe here, or use your favourite)
1 batch tomato sauce (recipe here)
almond feta (recipe here)
1 red pepper, sliced thin
1 red onion, sliced thin
4 Tb olive oil
4 Tb tamari
1 Tb agave
1 bunch of baby spinach, tossed with a little lemon juice, olive oil and Kalahari salt
sun-dried Kalamata olives
Instructions: Prepare the pizza bases, tomato sauce and feta according to the recipes. Mix 2 Tb olive oil and 2 Tb tamari in a shallow dish and toss the red pepper slices in the marinade. Let marinate at least 2 hours, up to overnight. Mix the other 2 Tb olive oil and 2 Tb tamari with 1 Tb agave, add the sliced onions and toss to combine. Let the onions marinate at least 2 hours, up to overnight.
To assemble the pizza, place a layer of spinach on the crust. Top with tomato sauce. Add onions, peppers, olives and feta.
Chocolate chip cookies- I can’t actually post this recipe because I got it from a delicious raw dessert book called Just Desserts. It’s packed with tasty recipes for cakes, pies, cookies, ice cream and other raw vegan goodies. The main ingredients of the cookies are cashews, almond flour (from leftover pulp), agave, coconut oil…. and of course, cacao nibs. One of the best things about making these cookies is that when they’re dehydrating, the room smells of cookies– just like when you bake them in the oven.