Nacho Pizza with Peppers

Nacho Cheese:
1 cup raw cashew butter, sunflower seeds or macadamias (soaked)
1/2 large red bell pepper
1/4 cup water
juice of one lemon
2 tablespoon nutritional yeast
1 tablespoon tahini, optional
1½ teaspoon sea salt, to taste
1 clove garlic
2 teaspoon onion powder

Blend all ingredients until creamy. Add more water if it is too thick. Check salt and seasonings. Stir in chopped raw pickled jalapeno peppers.

2-4 mini bell peppers, sliced or diced
2 raw onion flatbreads

Spread prepared nacho cheese on onion breads. Top with bell peppers.

Chia Tapioca Pudding

2-3 Tablespoons chia seeds
1/2 cup plain almond milk
1/2 teaspoon vanilla
1-3 Tablespoons agave nectar, to taste
dash salt

Mix all in a bowl or jar with lid. Stir to combine or shake. Let sit minutes 10 minutes, stirring frequently to avoid lumps. You can let sit as long as 30 minutes, stirring frequently. This will result in a softer seed.

Eat plain or top with raisins (soaked are nice,) berries, bananas, a dash of cinnamon or whatever your heart desires!

Raw Peach Salsa

1-2 peaches or nectarines, diced
1-2 tomatoes, diced
1 jalapeno, minced
1 Tablespoon fresh basil, chiffonade
sea salt and pepper to taste

THE MAC Pizza

Adapted from Matthew Kenney's recipe.

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.

Pizza Sauce:
1 tomato, chopped
1 cup sun dried tomatoes, soaked 1 hour and drained (reserve liquid)
1/3 teaspoon salt
1/2 teaspoon italian seasoning
1/4 cup fresh basil
1 teaspoon agave

Place all in Vitamix and process until completely smooth. Add reserved soaking liquid if needed to turn over. This will be thick from the tomato pectin. (Stir water/juice in if it seperates while sitting.)

Macadamia Cheese Spread:
1 cup macadamias
1/2 teaspoon lemon zest
2 Tablespoons onion or shallot
1 garlic clove
2 Tablespoons nutritional yeast
1/2 teaspoon sea salt
pinch chipotle powder or cayenne

Blend in Vitamix until creamy and smooth. Add water to get to turn over, if necessary.

Assembly:
2 cups fresh spinach chiffonade
1 tomato, diced
1/2 cup pineapple, minced (optional)
olive oil
salt and pepper

In large bowl or on teflex lined tray, toss spinach, tomato and pineapple with olive oil, salt and pepper. (Keep separate if desired.) Dehydrate 1 hour or until warmed. Spread a layer of mac cheese on crust, followed by tomato sauce. Sprinkle with warmed spinach chiffonade, diced tomato and pineapple. Garnish with fresh basil.

Raspberry Chocolate Tartlette

Cookie Crust:
1/4 cup raw cocoa powder
1 cup oats, powdered in high speed blender
1/4 teaspoon sea salt
2 T maple syrup (or agave)
2 T agave
2 T unrefined coconut butter (oil)
1/2 teaspoon vanilla extract (optional)

Stir all in bowl until well combined. If coconut butter is too stiff to stir, let sit in a warm spot until softened. Spread a thin, even layer in bottom of silicon muffin liners or into a pie plate. Chill until firm.

Raspberry Chocolate Tartlette Ganache:
1/2 cup unrefined coconut butter (oil)
1/2 cup agave (or 1/4 cup maple syrup and 1/4 cup agave)
1/2 teaspoon vanilla extract
1/2 cup fresh raspberries, mashed
1/4 cup raw cocoa powder

Mix all well. Pour over chilled crust. Chill 1 hour or until firm. Garnish with raspberries. Serve chilled.

Spinach Dip Pizza

1 batch Spinach Dip
1 square Raw Onion Flatbread
sliced tomato, optional

Spread the spinach dip evenly on a raw onion flatbread. Top with thinly sliced tomato, if desired.

Spinach Dip Stuffed Mini Peppers

Raw Spinach Dip:
1/4 cup prepared raw macadamia tofu
juice of 1/2 lemon
1/2 teaspoon sea salt, or to taste
2 cups spinach finely chopped in food processor
4 green onions, minced
1/4 cup chopped water chestnuts or jicima
1/4 cup carrot, minced (optional)
1-2 garlic clove, minced
1/2 teaspoon onion powder
cracker black pepper

Mix tofu and lemon juice by hand. Add remaining ingredients and mix well. Check seasoning.

Stuffed Peppers:
mini peppers or small bell peppers, halved
1 recipe raw spinach dip

Gently spoon dip into pepper halves or use as a "chip" to dip into bowl.

You could use raw cashew butter or other nut butter in place of the tofu, but the consistancy and flavor would be greatly affected.