Raw, Fresh Greek Pizza

This uses the same crust from "The MAC Pizza."
Herb Crust:
3/4 cup fax seeds, ground
1/4 cup fresh basil leaves
1 teaspoon dried italian seasonings
1 medium yellow squash, roughly chopped
1 cup walnuts, soaked 1 hour and drained
1 1/2 teaspoons sea salt
2 tablespoons olive oil
1/4 cup onion
2 teaspoons nutritional yeast
2 teaspoons agave
juice of one lemon

Process flax. Blend all in Vitamix until smooth(adding a touch of water if needed to turn over.) Spread on Teflex sheet in 1/2 inch thick large circle. Dehydrate for 8 hours. Flip and score with pizza cutter into 6-8 slices of pizza. Dehydrate until mostly dry. These will shrink quite a bit while drying.

Quick Cheeze Spread:
1 Tablespoon cashew butter
1 tablespoon nutritional yeast
1/2 teaspoon salt, or to taste

Mix in bowl. Spread evenly over two slices of dehydrated crust. Top with the following fresh ingredients:

sliced cucumber
sliced tomatoes
sliced onions
sliced kalamata and green olives

Raw Taco Noodle Salad

Walnut Meat:
1/2 cup walnuts and sunflower seeds
1/2 teaspoon braggs
1/2 teaspoon cumin

Blend all in food processor until meat forms. Check seasoning. Set aside
1 12 ounce bag raw kelp noodles, drained
1 Tablespoon virgin olive oil
1 cup tomato, julienned
1/2 cup carrot, shaved
1 avocado, sliced
1 head romaine lettuce, sliced

Toss all ingredients gently in large bowl.

Radish Rawvioli Sandwiches and Salad with X-Thick Marinara

Extra Thick Marinara*:
1/2 cup sun dried tomatoes
1 clove fresh garlic
1 Tbsp braggs
1/2 teaspoon onion powder or fresh
2 Tbsp olive oil
1 Tbsp raw agave nectar
juice of one lemon
1 Tbsp mixed italian seasonings (rosemary, thyme, oregano, etc)
Mix all in food processor. Set aside.
*For a lighter, thinner sauce, add 1 pureed fresh tomato.

Herbed Cheeze:
1/2 cup raw almond butter
1 Tbsp onion powder or fresh
1/2 lemon juice
2 Tbsp nutritional yeast
1/2 tsp sea salt
3 Tbsp mixed italian seasonings (basil, rosemary, thyme, oregano, etc)
Water
Mix in food processor. Add water as needed to create a stiff, yet pourable "cheese."

daikon radish, thinly sliced
lettuce leaves, your choice

Spread cheeze on one slice of radish. Top with another. Repeat until cheeze is gone.

Serve sandwiches over lettuce leaves topped with marinara.

Miso & Wasabi Kelp Noodles

Based off of the sea tangle recipes on bag:
Miso Noodles:
1 1/2 teaspoon miso paste
1 1/2 Tablespoon almond butter
1 teaspoon raw agave nectar, optional
1/2 teaspoon sesame oil
1/2 teaspoon raw apple cider vinegar
1/2 carrot, shaved
1/2 cucumber, shaved
1 12 ounce package raw kelp noodles

Mix all but veggies and noodles in bowl. Add remaining ingredients. Serve immediately for a crunchy noodle salad, or let sit 1 hour at room temp to soften the noodles.

Wasabi Noodles:
1 12 ounce package raw kelp noodles
1/2 carrot, shaved
1/2 cucumber, shaved
2 teaspoons braggs
1/2 teaspoon wasabi paste, or to taste
1 garlic clove, minced
1 teaspoon raw agave nectar
1/2 apple cider vinegar

Toss all but noodles and veggies in bowl until well combined. Add remaining ingredients and toss. Serve immediately for a crunchy noodle salad, or let sit 1 hour at room temp to soften the noodles.

Fresh Veggie Toss

This is based on "raw mac" but is a bit lighter.
Raw Mac:
1 12 oz. package raw kelp noodles or spiralized zucchini*
1 Tablespoon raw almond butter
juice of 1/2 lemon
1 1/2 teaspoon canola oil
1/2 teaspoon sea salt, or to taste
1 Tablespoon nutritional yeast
1 teaspoon chili powder, or to taste

Rinse kelp noodles well in warm water. Strain. Mix remaining ingredients in bowl until smooth and combined. Toss noodles until well coated.

Eat immediately for a crunch mac and cheeze (kelp noodles are crunchy out of package, and zucchini can be too.) Alternatively, let sit at room temp or in 105 degree dehydrator (for a warm mac and cheese) for 1-2 hours. This will soften the noodles. Toss with these chopped fresh ingredients:

tomato
cauliflower
cucumber
green pepper
shaved carrot
raw peas

*In place of kelp noodles, you could substitute spiralized zucchini. Resembling an apple corer/peeler, you place the vegetable in the device, turn the handle on one end and the blade of the other end provides spaghetti-like cuts of the vegetable as it is pushed through. This would be your raw noodle.

Beautiful Seedless Watermelon

I don't buy seedless produce usually. And my girls hate that fact! :) However, I have been craving watermelon the past couple weeks, so gave in one day. When I sliced it open, what a pretty surprise!

Raw Vegan Pepperoni Pizza Salad

Raw Vegan Pepperoni Spread:
1 cup walnuts
1 1/2 tablespoons nutritional yeast
1 tablespoon paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 cloves garlic
1 teaspoon sea salt
2 teaspoons fennel seeds
2 teaspoons mustard seed
1/4 teaspoon wet mustard
1/4 teaspoon almond butter
4 tablespoons sun dried tomato, soaked 2 hours and drained
2 tablespoon soy or tamari sauce
2 tablespoon canola oil
1/4 teaspoon agave
1 teaspoon chipotle chili powder or dried chipotle, soaked 2 hours and drained

Process all in food processor. Stir in by hand additional 1/2 cup chopped walnuts for a ground meat texture. Store in fridge for up to 1 week. Flavors will mature after a couple days.

Raw Vegan Pepperoni Pizza Salad:
1-2 heads romaine lettuce, shredded
1/4 cup olives
1 cup tomatoes, diced
1 green pepper, diced
1/4 cup white onion, chopped (or red onion)
1/4 cup mushrooms, sliced
1/4 cup raw vegan pepperoni spread + water

Place pepperoni spread in bowl. Add a little water to loosen for a dressing conistancy. Add veggie to the bowl and toss until coated.

Mustard Salad

1/2 - 1 head butter lettuce, torn
1 carrot, sliced
1/2 medium zucchini, chopped
3 radishes, sliced

Toss with:
1 Tablespoon prepared yellow mustard
juice of 1/2 lemon or apple cider vinegar
1/2 teaspoon sea salt, or to taste
1 small clove garlic, minced or pressed (optional)
pinch turmeric
water, if necessary

For a richer sauce, stir in 1 Tablespoon almond butter or cashew butter.

Raw Mac and Cheeze ~ 2 Ways!

Raw Mac:
1 12 oz. package raw kelp noodles or spiralized zucchini*
1/2 cup raw almond butter
2 teaspoons raw coconut vinegar (or apple cider vinegar, or lemon juice)
1 Tablespoon olive oil
1/2 teaspoon sea salt, or to taste
1 Tablespoon nutritional yeast
1 teaspoon chili powder, or to taste
pinch chipotle chili powder, to taste
pinch turmeric
1 medium garlic clove, crushed/minced (optional)
black pepper to taste, optional
water, if necessary to thin (like peanut butter)
1/4 cup raw walnuts, chopped

Rinse kelp noodles well in warm water. Strain. Mix remaining ingredients in bowl until smooth and combined. Toss noodles until well coated. Top with walnuts. Sprinkle with paprika if desired.

Eat immediately for a crunch mac and cheeze (kelp noodles are crunchy out of package, and zucchini can be too.) Alternatively, let sit at room temp or in 105 degree dehydrator (for a warm mac and cheese) for 1-2 hours. This will soften the noodles. Yum!

*In place of kelp noodles, you could substitute spiralized zucchini. Resembling an apple corer/peeler, you place the vegetable in the device, turn the handle on one end and the blade of the other end provides spaghetti-like cuts of the vegetable as it is pushed through. This would be your raw noodle.

Raw Mac with Veggies:
(Top Photo)
Prepare Raw Mac above. Stir in any of the following:
chopped tomatoes*
olives*
minced red onion*
shaved carrot*
minced broccoli
minced cauliflower

*Shown in first picture

Heirloom Tomato Tart

Crust:
1 cup ground almonds (not powdered)
1/2 cup rawmesan sprinkles, optional

Mix together in food processor. This mixture will be dry. Sprinkle in the bottom of a pie plate.

Filling:
1 cup macadamia, almond or cashew butter
1 lemon, juiced
2 teaspoons onion (or onion powder)
1 garlic clove, minced (or better yet pressed)
1/4 cup nutritional yeast
1/2 teaspoon sea salt
pinch of chipotle chili powder
1 cup fresh basil, chiffonade (or to taste)
water

Mix all together. This mixture can be tricky. You want is like warm peanut butter, so you can pour it onto the crumbs. Add a little water if it's too stiff. If it's loose, add a bit more nutritional yeast. Apple pectin or pureed raw irish moss/carageenan would thicken as well. Chill in fridge or freezer.

Assembly:
1-2 brandywine tomatoes, sliced
1 sprig fresh basil

Lay tomato slices on top of prepared crust and filling. Garnish with fresh basil. Serve immediately.

Asian Slaw

1 teaspoon sesame oil
1 rounded Tablespoon peanut butter or almond butter
1 rounded Tablespoon almond butter
1 teaspoon raw agave nectar, or to taste
1 Tablespoon braggs, or other soy sauce
1/2 teaspoon hot sauce, or to taste
2 Tablespoons sesame seeds
2 carrots, grated
1/2 head wilted napa cabbage, shredded
1 cup shredded red cabbage

To wilt napa cabbage: leave at room temp for 6-48 hours until slightly wilted. It will depend on how fresh the cabbage is when you buy it. This is not a critical step, but affects the texture.

Mix all ingredients except veggies until combined.
Mix all ingredients until well combined. Check for seasoning. Toss in veggies.

Adding garlic to this would make a more traditional satay type sauce, but I was in the mood for something lighter, as it was breakfast that day.