I decided that the Christmas Eve Tradition should be Pizza.. and it got unanimously agreed, esp after we tasted the pizza!
We went to an awesome gathering last night with lots of creative and delicious raw dishes ..but before posting on that I am going to post the pizza recipe -requested - and Mom is making it right now also, getting it ready for New Years.
And a special thanks to Marie for all the sprouts. we had so many I was juicing sunflower sprouts this morning - Life is Beautiful! Thank you, Thank you!
2 c Buckwheat -sprouted (soak 3-4 hours and then strain in metal colander and let sprout for 12-24 hours, rinsing every 6-8 hours)
2 c Flax seeds - soaked in 3 c water overnight in the fridge or for 2-6 hours at room temp.
4 med-lg Carrots
2 Garlic cloves
2 t Salt
1/2 t each of Thyme, Basil, Rosemary and Onion Powder
Blend all ingredients in a food processor - if you have a small one it may have to be done in two batches. Spread the pizza dough out onto teflex sheets and dehydrate for 4-6 hours and then flip onto mesh screen, continue drying for another 6-8 hours until firm.
ps at home I spread the pizza crust out in a square to utilize the most dehydrater space. (Believe it or not - I still only have a small 4 tray Excalibur here!) You can make it in the more traditional round shape - although it has just been brought to my attention that the traditional shape might really be square as thats how they usually make them and sell them, in square slices, in most places in Europe - but I will have to go check that one out for myself - one day soon! ; )
Also - The pizza can be dressed either as a full sheet and then cut after - or scored into smaller sizes and then you can just dress as many slices as you wish.
The problem with scoring before dehydrating the crust is that often the edges will curl up.
It works best to cut it very carefully (with a knife on a cutting board) near the end of its drying time.
2 c Cashews (soaked 3-4 hours)
2 T Nutritional yeast
2 t Salt
1/2 Lemon - juiced
1/2 c Water (or slightly more to blend well and create a fluffy smooth consistency)
Blend all ingredients in the food processor until light and smooth and fluffy.
Tomato Marinara Sauce
1 c Sun-dried Tomatoes (soak to soften, then drained)
1/2 Red Pepper
2 T Onion
1 Garlic clove
1 T Olive Oil
1 T Agave
1 T Apple cider Vinegar
1 1/2 t Oregano
1 t Basil
1 t Salt
1/2 t each of Marjoram, Thyme and Cayenne
Process all ingredients together in a food processor until desired consistency.
To Assemble Pizza:
Crusts can be scored and stored in smaller sizes or left in whole sheets and then cut after preparing.
1. Spread Cashew Cheese
2. Spread Pizza Sauce
3. Cut up and layer with favorite toppings, such as: Tomatoes, Red Peppers, Red Onions, Olives, Pineapple (those are my favorite) -Mushrooms sliced and marinated in a bit of Nama Shoyu for about 5 min or so makes a great topping also!
4. Sprinkle Pine Nut Parmesan (below) on top..
5. Put back into the dehydrater at 115 degrees for an hour or two to soften toppings and warm up pizza.
Pine Nut Parmesan is amazingly delicious, so easy to make .. & a great topping on salads and pasta. Double the recipe and keep a bottle of this made up and stored in the fridge!
Pine Nut Parmesan
1 c Pine Nuts
1 T Nutritional Yeast
1 t Salt
Pulse-Chop this all together in a food procesor until pine nuts are all broken up and a chinky texture. Very Easy!