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Fundamentals of Raw Cuisine: Day 9

raw vegan pizza

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!

matthew kenney academy knife skills

 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.

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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. 😉

raw vegan arrabiata sauce IMG_1444

 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.

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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.

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