I just finished day 9 of “Fundamentals of Raw Cuisine”! I’m almost half way there. It’s a little surreal. 🙂
The first thing I did today was to make oat flour from the oat groats that I soaked and then dehydrated back into a hard texture. I ran the groats through the food processor for a good while to break up the outer hulls on all of them and turn the groats into powder. After that, I sifted the material from the food processor with a mesh strainer to separate the powder from the bran.
Then, on to my last knife skills exercise before the knife skills quiz tomorrow! It’s a definite improvement from my first time doing this, and I am cutting much faster now!
After completing the knife skills exercise, I flipped my pizza crust and put the pickles that I started last week into the fridge! We are told they will be used in a later recipe. I am excited to see what it will be!
Next was making banana bread. I was really excited when I saw this recipe. I have not had banana bread in years, and I’ve never had a raw banana bread! I had seen raw vegan bread recipes before, but all of them involved sprouting grains that contain gluten, which I cannot have. This one uses the oat flour, and as I made sure that my oats were certified gluten free, they’re completely safe for me to eat!
After shaping the loaf, it goes into the freezer overnight to firm up so that it can be sliced and then laid out on the dehydrator sheets to “cook” as individual slices for better air flow.
I had not seen this recipe in any of Matthew Kenney’s books yet, so I was excited to try making something new. I will update this post with a link if I can find one.
Following this exercise, it was time to prepare the sauce for my pizza assignment today! We were given a few different sauces to choose from, and I selected an arrabiata style sauce which called for a red wine. I used a locally grown and made red from Lakeridge Winery. They use the native muscadine grapes that grow here in Florida. I have toured their facility and verified that their wines are vegan and that they use no egg to filter their wines, which means I don’t have to worry about their product causing my asthma to flare up.
There is a great marinara sauce recipe in Matthew Kenney’s book, Everyday Raw on page 92. It is not the same as the arrabiata, but still makes a great pizza. You can also just add some red wine in place of the liquid called for in the recipe. 😉
Of course, after the sauce was made, it was only a matter of assembly to have pizza for dinner! I experimented with some different topping combinations and my favorite ended up being a mix of miniature heirloom tomatoes, miniature sweet peppers, castelvetrano olives, dried basil, fresh ground pepper, and a little drizzle of the leftover cashew sour cream from the tostadas yesterday. I experimented with some marinaded mushrooms and some various cut herbs, but I guess you can’t beat the classics.
In the last photo, you can see another experiment I tried – a pizza pita pocket! The method I used worked great, but this recipe didn’t provide the right amount of flexibility that I was ultimately looking for. I guess that means I’ll have to experiment and come up with one of my own. 😉
The pizza crust recipe is in Matthew Kenney’s book, Everyday Raw on page 92.