Authors: Ani Phyo

Ani's Raw Food Essentials (58 page)

BOOK: Ani's Raw Food Essentials

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CRUST

1 recipe Buckwheat Pizza Crust (page 213), Tomato Pizza Crust (page
213),
Oregano Pizza Crust (page 214), or Instant Pizza Crust (page 209)

TOPPINGS

1 recipe Cherry Tomato Marinara (page 240)
1 cup sliced and seeded tomato
1 recipe of your favorite Basic Cheeze (page 103)
Â¼ cup torn fresh basil
1 teaspoon minced garlic
Olive oil or Herb-Infused Olive Oil (page 217)

Make your marinara. For a thicker marinara, add 1 tablespoon of chopped sun-dried tomatoes when blending your sauce.

Assemble the pizza by spreading the marinara on the crust. Top with the tomato slices.

Drop dollops of cheeze from a spoon onto the pizza. Sprinkle with basil and garlic. Drizzle with olive oil before serving.

Will keep for 1 day in the fridge.

VARIATION:
Mix it up by adding fresh herbs, marinated mushrooms, black olives, or other toppings.

HAWAIIAN PIZZA

MAKES 4 SERVINGS

Most of the flavor in Hawaiian pizza comes from the pineapple, with the bacon adding a salty, hearty mouthfeel. In my raw vegan version, the toppings are pretty much the same with marinara, cheeze, pineapple, plus my Coconut Bacon.

CRUST

1 recipe Buckwheat Pizza Crust (page 213), Tomato Pizza Crust (page 213), Oregano Pizza Crust (page 214), or Instant Pizza Crust (page 209)

TOPPINGS

1 recipe Cherry Tomato Marinara (page 240)
1 recipe Basic Cheeze (page 103)
1 cup diced fresh pineapple
1 recipe Coconut Bacon (page 76) or Eggplant Bacon (page 78)
Olive oil or Herb-Infused Olive Oil (page 217)

Make your marinara. For a thicker marinara, add 1 tablespoon of chopped sun-dried tomatoes when blending your sauce. The dried tomatoes will soak up excess tomato juice.

Assemble the pizza by spreading the marinara on the crust. Drop dollops of cheeze from a spoon onto the pizza. Add the pineapple and bacon. Drizzle with a few tablespoons of olive oil before serving.

Will keep for 1 day in the fridge.

NOODLES

Raw noodles are terrific for many reasons. First, they are made with vegetables, so they're wheat free, gluten free, and low-carb. Raw noodles are a great vehicle for enjoying delicious sauces (from Korean to Italian, and everything in between), but with less calories and no processed white flour.

An easy substitute for vegetable noodles are noodles made from kelp. Kelp is a sea vegetable that's full of minerals and iodine to feed our thyroid and helps regulate our metabolism. Kelp noodles only have 6 calories a serving. You read it right, 6 calories! The colder they are, the crunchier their texture. I like to warm them up by rinsing them in warm water to soften the noodles before using them in my noodle recipes. Kelp noodles originate in Korea and can be found in natural food stores, in Asian markets, and online.

To make any noodle dish, just choose your favorite noodles, then toss with the sauce you're craving. Explore toppings to add color and texture, such as fresh herbs, diced vegetables, or chopped nuts and seeds.

Making Noodles from Fresh Veggies

DIFFERENT TYPES
of noodles can be made from such vegetables as zucchini or red bell pepper. Using a spiralizer, or spiral slicer, you can create angel hair-shaped noodles. No need to peel your zucchini, because the skin is soft and doesn't affect the noodle texture. Cut your zucchini into 3-inch-high rounds, and place securely into your spiralizer container, with the blade turned to the side with all the teeth, and then close the lid. It will take practice to master using the machine; a spiralizer can be tricky, but well worth the effort. Apply constant downward pressure onto the handle while turning slowly to slice your vegetables into long, angel hair noodles.

For flat, fettuccine-style noodles, slice vegetables into thin, long pieces on a mandoline slicer, then cut lengthwise with a knife to create a fettuccine shape.

If you don't have these tools, you can julienne or thinly slice veggies by hand or with a vegetable peeler.

Try adding sliced coconut meat to your noodles for extra texture and flavor. Or add long slices of dehydrated wrappers or crepes for another level of texture, color, and flavor.

FETTUCCINE WRAPPER NOODLES

When I'm in the mood to add a level of complexity and another layer of texture to my noodle dish, I'll mix the vegetable noodles half and half with wrapper noodles made by slicing wrappers into long strips shaped like fettuccine.

Tomato Wrapper or Apple Crepes are two flavors that work well in savory recipes, with all types of noodle dishes, dressing, and sauces.

KOREAN STIR-FRIED KELP NOODLES WITH VEGETABLES (
JAP CHAE
)

MAKES 4 SERVINGS

Jap chae
is one of my favorite Korean noodle dishes, and it's traditionally made with rice noodles. This recipe was inspired by my mother, who pointed out how similar kelp noodles are to rice noodles. Mom helped me figure out how to season my noodles with pretty much the same ingredients as in the cooked version. I marinate my mushrooms and onions to get the same texture as if they were sautÃ©ed.

If you can't find kelp noodles, substitute your favorite vegetable noodles.

Â½ cup thinly sliced onion
1 cup sliced shiitake mushrooms
1 tablespoon Nama Shoyu or Bragg Liquid Aminos
Â½ cup julienned carrot
Â½ teaspoon minced garlic
1 teaspoon agave syrup
2 tablespoons toasted sesame oil
1 (12-ounce) package kelp noodles
1 cup spinach, washed well and packed

Place the onion and mushrooms in a large mixing bowl and toss with the Nama Shoyu until mixed well. Set aside for at least 15 to 20 minutes to marinate and soften.

Add to the marinade the carrot, garlic, agave, and sesame oil. Mix well. Add the noodles and spinach, and toss to mix well.

Will keep for 1 day in the fridge.

TERIYAKI NOODLES

MAKES 4 SERVINGS