In spite of what it looks like, this is also a pretty simple recipe. The only tricky part is the assembly. In any case, it is well worth the effort. This is one incredibly tasty and beautiful dish. Raw gourmet food at its best!
From Alissa Cohen
’s "Living on Live Food"
Posted on GLiving.tv
Of all my recipes in the book, I admit to being proudest of this one. Not only does this look like the real Italian thing ... it tastes like it, too! After making this for friends, I was dubbed "The Raw Queen".
This is a combination of three recipes: Burger Buns (doubled and altered a bit), Spinach Dip, and Mozzarella Cheese.
4 Cups Sprouted Buckwheat
1 1/2 Cups Soaked Flax Seeds
3/4 Cup Olive Oil (I used more like 1/4 cup)
1 1/2 Cups Carrots
2 Cloves Garlic
1 teaspoons Curry
1 teaspoons Rosemary
1 teaspoons Thyme
2 teaspoons Sea Salt
1 Cup Macadamia Nuts
1 Cup Cashews
2 Tbs Bragg Liquid Aminos
1 1/2 Tbs Lemon Juice
1/2 Cup Water
4 Cups Spinach
1 Large Avocado or 1 1/2 small Avocados
1/2 Tbs Lemon Juice
1/2 teaspoons Herbamare Seasoning Salt
(I added a little water as the dip was too thick to my liking...)
1 Cup Broccoli, diced
1 Cup Mushrooms, diced
1/4 Cup Olive Oil
Dash Sea Salt
For the Dough:
Grind the carrots in food processor. Add in rest of ingredients and blend well until reach dough-like consistency.
On teflex sheet, form half the dough into a half circle about 1/4 - 1/2 inch thick. Repeat on second teflex sheet with remainder of the dough.
Dehydrate at 105 for 3 to 4 hours; then turn over and dehydrate for another 1 to 2 hours. (You don't want it too dry though!)
For the Cheese:
In a food processor, blend all of the mozzarella cheese ingredients together until its completely smooth.
For the Spinach Dip:
In a food processor again, blend all of the ingredients for the spinach dip together until smooth.
Marinate the broccoli and mushrooms in the olive oli and sea salt for about 20 minutes or until the dough is done in a few hours.
Now let's assemble the Calzone:
1. Remove one sheet of crust (the dehydrated dough) from the dehydrator and spread the entire mixture of Mozzarella Cheese on top of the crust.
2. Place the spinach dip on top of the mozzarella cheese that is now on top of the crust. (These layers will be thick!)
3. Drain the marinated veggies and place these on top of the spinach dip.
4. Remove the other "half" of the crust from the dehydrator. With a very large spatula and with your hands flip the crust onto the top of the "loaded" crust.
5. You will have to push this down a bit and may have fillings seeping out. That is okay.
6. With your fingers, go around the sides of the calzone and pinch together the crust. You may have to wipe away any filling that is leaking out as you pinch. Just be sure to close the sides well.
7. Dehydrate your assembled calzone at 105 degrees for 14 to 18 hours.
This will stay in the refrigerator for a day or two but is really great warm, straight out of the dehydrator.
If you see the crust breaking or splitting, try to repair that before it goes back into the dehydrator by using your fingers and a bit of water to smooth it out. You will have to remove a few sheets to fit the assembled calzone into the dehydrator. You can re-warm your calzone by putting it back into the dehydrator for an hour or two before serving.
Serve topped with marinara sauce. So good it goes beyond words...
I make 2 calzones out of this recipe. It also freezes like a dream.
For an awesome variation, replace the mozzarella cheese with the Rich Cheddar Sauce recipe posted on this board.
For a quicker, less involved version, you can make the calzone recipe into sandwiches or pizza.