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  #1  
Old 11-07-2008, 07:34 AM
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Fairygirl Fairygirl is offline
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Pesto and Caramelized Onion Pizza

Another great looking one from Russell - OMG

Pesto & Caramelised Onion Pizza
From Issue 11 of News From The kitchen

For the base

500g (approx 3c) buckwheat, sprouted for a few days until it has a small ‘tail’
2 avocados or 1/2c almond butter
1/4c olive oil
1/4c fresh basil
3T Italian seasoning
1/2c sun-dried tomatoes
3T lemon juice
1/2t salt
3 medium tomatoes

• Grind all ingredients in a food processor until you have a paste consistency.

• Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.

• Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

For the caramelised onions

5 large onions, sliced thinly (use a mandoline if you have one)
1c soft dates
3T tamari
2T olive oil
1/4c water

• Blend all ingredients except the onions in a high-speed blender, until smooth.

• In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.

• Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.

For the pesto

2c basil
1/4c pine nuts
1T olive oil
1/4t salt
2t lemon juice

• Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.

For the tomato sauce

10 basil leaves
1c sun-dried tomatoes
1c tomatoes
2t lemon juice
1/4 of a medium onion
1 soft date

• Blend all ingredients in a high-power blender until smooth.

For the cheese

1c macadamias
1 1/2T lemon juice
1/4t salt
1/4c water
1T nutritional yeast

• Grind all ingredients in a food processor until you have a fluffy consistency.

To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.
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  #2  
Old 11-07-2008, 09:15 AM
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His food is always so gorgeous. I just got his email with the falafel hummus wrap.

I havent attempted buckwheat sprouting yet.
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Old 11-07-2008, 11:04 AM
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Carmella Carmella is offline
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I agree, Russell's stuff is also so inspiring AND yummy to boot!

Pirawna,
I found that what works best is to soak buckwheat rather than sprouting it. It tends to ferment easily so I prefer not to take any chances. (I once had to throw away a whole batch of cookies. ) The way I go about it, I rinse the buckwheat really well a few times, then let it soak overnight. In the morning, I give it another very thorough rinse and it's ready to be used.
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Old 11-07-2008, 01:03 PM
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This is delicious. I made a few weeks ago when I got the newsletter...its amazing You should definitely make it!
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  #5  
Old 11-07-2008, 01:29 PM
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Quote:
Originally Posted by Carmella View Post
Pirawna,
I found that what works best is to soak buckwheat rather than sprouting it. It tends to ferment easily so I prefer not to take any chances. (I once had to throw away a whole batch of cookies. ) The way I go about it, I rinse the buckwheat really well a few times, then let it soak overnight. In the morning, I give it another very thorough rinse and it's ready to be used.
Cool. I'm gonna try just soaking them. I'm gonna buy a bag this weekend. thanks!

Gotta try this since we now have someone to vouch for the fact that it was good!
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  #6  
Old 11-25-2008, 12:12 PM
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I made Russell's pizza! Well the crust and caramelized onions with other things - here's my pizza... Yumm crust!!
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  #7  
Old 02-07-2009, 07:26 AM
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Caramelized onions and mushrooms were some of my favorite SAD pizza toppings. This recipe inspired me to try a raw version. For the onions I made a date paste (soaked dates with water), and put a bit of crushed thyme leaves, salt, and balsamic vinegar (not raw, unfortunately) in there and mixed it all together and have it in the D. I'm going to baste big portabella caps with olive oil and salt and stick them in the D to use as the crust. I'll probably top it with some halved grape tomatoes and red bell peppers. It smells divine! Thanks for the inspiration! I've been missing this kind of pizza.
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  #8  
Old 10-29-2009, 09:06 PM
jeanpierre jeanpierre is offline
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temperatures?

hey guys - i'm wondering what temps you use in the dehydrator for the various things. is it all 110 or another steady temp? i've read that viktor kulvinskas found that after spending a little time at 110 enzymes were able to withstand 140 plus. thanks!
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  #9  
Old 10-30-2009, 05:09 AM
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I usually go for 105 to 115. It depends on how thick something is and how fast you want it to dehydrate!

Best!
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  #10  
Old 10-30-2009, 05:30 AM
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Quote:
Originally Posted by jeanpierre View Post
hey guys - i'm wondering what temps you use in the dehydrator for the various things. after spending a little time at 110 enzymes were able to withstand 140 plus. thanks!

when you have cold dehydrator and cold food.........I start the process @ 145Ί for 1 hr and then lower temperature to 115Ί this way the food gets warmed up faster instead of heating up for a long time especially when some things are thick & cold.

hope this helps. Joz
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