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.

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.

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.