Fundamentals of Raw Cuisine: Day 8

raw vegan tostada

Day 8 of fundamentals of raw cuisine has been completed! I started off the day by dehydrating some pecans that I soaked the night before (to neutralize enzyme inhibitors and then bring back the crunchy texture), and checking on my tostada shells. They were done! I also dehydrated some oat groats that I soaked (for the same reason) in preparation to make oat flour for a raw banana bread.  oat groats I got a free pass on the knife skills test today because it was mid-term quiz day! I am happy to say that I passed with flying colors! 🙂 After completing the quiz, it was time to eat! The big food project for today was a delicious tostada. Mexican food is one of my favorite cuisines to eat as raw food. It has so much flavor and there are so many fresh ingredients to play with. I was really happy to see this one on the menu.  For the tostadas today, in addition to the shells, I also made a seasoned cabbage slaw, a spicy mole sauce, pico de gallo, guacamole, and cashew sour cream. It was a lot of blending, but it was so worth it when all of the flavors came together!

Here is where you can find some of the recipes:

raw vegan tostada raw vegan tostada raw vegan tostada   After this was completely devoured, I reviewed a lecture on flours and put together a raw vegan pizza crust to put into the dehydrator overnight. Pizza tomorrow! I had fun experimenting with different herbs and seasonings on the dough before it went into the dehydrator. 

The pizza crust recipe is in Everyday Raw by Matthew Kenney on page 92.

raw vegan pizza crust raw vegan pizza crust raw vegan pizza crust raw vegan pizza crust raw vegan pizza crust

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