Activated raw vegan Pizza

 
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WHY I USE FRESH HERBS

 
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Similar to spices which I wrote about in a previous post, herbs are a great addition to food. Not only do they add flavour but they also contain numerous health benefits. 

Herbs are packed with unique anti-oxidants, vitamins and many other plant derived nutrient substances. 

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I always prefer to have my herbs fresh as I feel it improves the flavour but dried herbs are also fine if you are unable to get fresh. 

Herbs I love… 

Rosemary: There is nothing better than rosemary potatoes. They also go great with red meats. 

Mint: Most commonly associated with sweet treats. It is great if you want to create a savoury middle eastern dish or Asian. Mint is also perfect in summer salads, teas, water and coconut yogurt. 

Oregano: Perfect for Mexican and mediterranean dishes. Beautiful on roasted eggplant, or really any roast vegetable. Throw it in soups and gravies. 

Thyme: Add it to roast vegetables, soups and I’m loving it with baked fish. 

Dill: I am obsessed with this herb at the at the moment. I love using it in my fermented vegetables and pickles. It is also great in salads and pairs beautifully with fish. 

Coriander:  Such a versatile herb. You really can put it in everything. Be careful though, it is one of the most polarising herbs. 

Basil: There are a couple of different types - Thai basil for soups and curry pastes while Sweet basil (the one you find most of) on fresh pizzas and pestos.  

Parsley: Add it to salads, rice or any grain dish and sprinkle over dishes. It also pairs really well with garlic. 

Sage: Goes really well with potato and I have been mixing it in with biodynamic feta. I am also in love with adding it to cultured butter. 

Chive: Similar to onion but less intense. Perfect in cashew dressings and guacamole. 

The main thing is be playful. These are suggestions but honestly the craziest combinations of flavours often works. Most importantly, have fun.

PIZZA

Equipment

Food processor

Blendor

Dehydrator or oven

Base

3 cups of buckwheat (soaked for 10-12 hours) 

8 medium carrots  

2 tbsp salt

2 tbsp honey 

3 tbsp Italian herbs

1 1/2 cups of golden flaxseeds

1/2 cup  cold pressed olive oil 

Method

  1. Drain buckwheat and rinse thoroughly. 

  2. In a blender, blend the golden flax until it becomes a flour. 

  3. In a food processor, process the honey, herbs, oil, salt, buckwheat and carrots until combined. Drop carrots in as the food processor is blending so that the processor doesn't jam. 

  4. Place mixture into bowl, add flax and combine 

  5. Spread onto dehydration sheets into round pizza shapes. Dehydrate on 40 degrees for 18-24 hours. If you don’t have a dehydrator, spread the mixture onto baking paper and place in an oven on 180 degrees for 10-30 minutes. The time will depend on how thick you have made the spread.  

Pesto

1/2 cup nutritional yeast 

Half a cup of cold pressed olive oil 

2 cups of kale 

1 cup of basil 

1 garlic glove 

1/2 an avocado

2 tablespoons of pink rock or celtic salt  

1/2 cup of macadamia nuts 

Method

  1. Blend in food processor. Season to taste and add more oil or filtered water if needed. It will keep in the fridge for about a week.

Macadamia and cashew herb cheese 

1 cup cashews (soaked 2-4 hours) 

1/2 cup macadamia (soaked 2-4 hours- for consistency) 

1/2 cup of filtered water 

1/4 cup lemon juice 

2 tsp nutritional yeast 

1 diced shallot 

tsp of pink rock salt 

2 tablespoon Italian dried herbs or fresh herbs of choice 

Method

  1. Drain the soaked nuts and rinse thoroughly. Place everything in a food processor except for the herbs. Finely chop all the herbs and fold in. Add cracked pepper to taste. It will Keep for 3 days in the fridge.  

Tomato Sauce 

1/2 cup of sundried tomatoes (soaked for 2 hours or until soft) 

1 cup of chopped fresh tomatoes 

1 red capsicum

2 tbsp of olive oil 

1 tbsp apple cider vin 

1 tbsp of braggs amino acid  

3 soaked dates 

3 cloves of garlic 

3 tablespoons of dried Italian herbs 

1/2 tsp of salt 

Method

  1. Blend in blender until smooth. Make sure you put the tomatoes and capsicum in the blender first. 

Alternatively if you dont mind if it isn’t raw. You can:

  1. Sauté garlic and half a diced onion in olive oil.

  2. Add dried herbs, tomatoes and chopped capsicum. Place lid on. Simmer until soft. You may have to add a bit of water if it sticks.

  3. Once cooked place all the ingredients in blender.

Assemble pizza in cool funky way! Add any fresh vegetables or other toppings to taste.

Make this and everyone will want a pizza of you!