Raw Vegan Veggie Burgers - Nut-Free Version

Raw Veggie Burgers - Vegan and Nut-Free

Super delicious and bursting with flavor raw vegan veggie burgers!  

This is one of my older recipes that I'm finally getting around to posting.  Just never thought of taking pics of these as they aren't the prettiest looking specimens, but they sure are delicious!  I make different versions of veggie burgers as I tweak them all the time.  These are nut-free, but then sometimes I feel like a nut so I'll use walnuts (tee hee hee). 

Raw Veggie Burgers in the dehydrator

While in the dehydrator, they smell soooo good that it's hard to not eat them right off the tray.  Not that I have ever done that (snicker snicker).  But it's well worth the wait. 

The recipe is super easy to make and you can adjust the seasonings and herbs to your liking.  That's one of the tweaks I make as I just let my taste buds take control - partly anyway.  So let's get to the recipe.

Raw Vegan Veggie Burgers - Nut-Free
*makes approximately 8 burgers

1 cup sunflower seeds ground to flour consistency
place in large bowl and set aside

2 large garlic cloves - minced
2 heaping cups mushrooms (quartered)
1/2 onion roughly chopped

Put the above into food processor and pulse process several times until broken down into small bits, but do not over process or it will turn into mush.  Transfer this mixture into the flour bowl and combine well.

Add the following into the flour bowl:

1 large carrot - shredded
1 large zucchini - shredded
1 1/2 TBS Braggs or Tamari
1 tsp heaping Marjoram
1 tsp basil
1/2 tsp oregano
1/2 tsp onion powder
2 TBS flax meal

Combine ingredients well.  Mixture will be thick and wet.

I make 8 large thick patties as they shrink down in size.  However, you can make them as big or small as you wish - just remember that will alter the time frame in the dehydrator.

Scoop mixture onto lined dehydrator sheet and form into a large thick pattie.  Do this for each one.  Put into the dehydrator at 145° F for 1 hour only, then turn down to 115° F.  When the top is dry to touch (about another hour or so), transfer them to mesh trays by placing a mesh sheet and tray on top of the patties, flip the trays over then slowly peel back the liner.  Put them back into the dehydrator, wet side up, until done.  They will be moist (not wet) on the inside, yet firm when done.

Total time can vary between 5-7 hours or longer due to a variety of factors (thickness and size of patties, weather, location, humidity, dehydrator, etc.).  Mine took about 6 hours total, but I live in the desert, so that is a factor.
I used romaine leaves for our "bun" and topped them with sliced tomato, onions and avocado.  These are flavorful enough so that you don't need any condiments, but if you prefer to use them then by all means go with your taste buds and enjoy!

Peace☮
Rocki

Raw Vegan Pizza Balls - version II

Raw Vegan Pizza Balls

Bite size pizza - raw, vegan, gluten-free and nut-free.  This is a super tasty tweaked version of my Raw Vegan Pizza Rounds and Poppers.  There's just a slight difference between the two recipes, but enough to notice so thought I would post this recipe as well.

I popped these yummy snack size bites into the dehydrator for just a couple hours and boy, I don't know how I stopped myself from eating them one by one!  They are SO good right out of the dehydrator, but no worries if you do not have one as these tasty pizza balls can be eaten without dehydrating.  Yep.  Sure can.

Bite Size Pizza - the Raw Vegan Way

When you bite into these delicious balls of bliss, especially right out of the dehydrator, you'll think you're eating a slice of pizza.  Pretty close to it at least.  Plus they are chewy and... oh my... I think I need to make another batch.

Raw Vegan Pizza Balls Makes approximately 18-20 small bites

1 cup raw sunflower seeds
1/2 heaping cup sundried tomatoes (soaked in 1 cup of water - reserve water)
1/3 cup onion, roughly chopped
1/4 cup hemp heart seeds
1/2 heaping cup nutritional yeast (needed for "cheese" flavor)
1 tsp fennel seeds (needed for tasty pizza flavor)
1/2 tsp Italian seasoning
1/2 tsp oregano
1 tsp garlic powder
1/8 tsp sea salt
*optional black olives (about 5-6 quartered)

In a food processor add sunflower seeds and process until small bits that resembles flour.  Do not drain the soaked sundried tomatoes - simply scoop them out of the soak water, give a gentle squeeze and add them to the processor.  Add in all remaining ingredients *except* water and process until mixture holds together when forming a ball.  You may need to stop and scrap down the sides, etc. as mixture will be somewhat thick.  It shouldn't, *but* if the mixture seems too dry add in some of the soak water a little at a time until achieved.  Take a little taste test too - you know you want to.

Roll the mixture into small bite size balls.  You'll probably want to do another taste test at this time.  If there are any left and you don't want to dehydrate them, serve immediately or put them in the fridge to chill.

Or - put them on a lined dehydrator tray and dehydrate at 110°F for approximately 2 hours or longer if you wish.  This will not turn them into crust or crackers, it will simply firm them up a bit more.  You will definitely want to do another taste test right out of the dehydrator - mmmmm!  In fact, at this point you may want to make a double batch.

Peace☮
Rocki

Raw Pizza Crust - Vegan, Gluten-Free and Nut-Free

Raw Vegan Pizza

Every time I make my pizza I like to change the toppings, and sometimes tweak the crust.  I have a couple of my raw vegan nut-free crust recipes posted here on my blog, but even though I only tweaked this one a bit, it was actually enough to make a much larger pizza or a couple medium ones. 

The toppings on the pizza above are: peeled carrots, sliced white onion, shredded red cabbage, sliced sweet yellow peppers, my own sundried cherry tomatoes and sliced avocados.  My Spinach Basil Pesto recipe can be found here.

Mark's Birthday Pizza and Bliss Ball "Cake"

Mark's birthday was July 1st.  I asked him what he would like for his birthday dinner and he said "PIZZA!"  You got it hon!  So I made him his special birthday pizza topped with marinated mushrooms, sundried tomatoes and avocado.  He ate every last crumb. 

Yes.  I sang the birthday song.  Twice. 

So here's my raw vegan, nut-free crust that I tweaked.  This will make 2 medium size pizza's or 1 large plus 1 personal pizza... or...

Raw Rocki's Pizza Crust
vegan and nut-free

1/2 cup plus 3 TBS flax meal
1/2 cup flax seeds
1/2 cup heaping hemp seeds
1/2 cup sunflower seeds (ground into flour)
1/4 heaping cup nutritional yeast
1 1/2 TBS psyllium husk
1 TBS Italian seasoning
1/4 tsp sea salt

Combine all the above ingredients in a large bowl and set aside.

1/3 heaping cup sundried tomatoes - soaked in 2 cups warm water for about 30 minutes (drain and reserve liquid as you'll need it in the next step)
2 medium tomatoes
3/4 large red bell pepper
1/4 cup heaping roughly chopped onion
1 tsp garlic powder or clove
1 tsp fennel seeds
pinch sea salt

Put ingredients into a food processor and process well.  The mixture will be somewhat thick and not watery.

Add 1 1/2 cups of the soak water to the dry mixture bowl and combine well.  Now add the above tomato mixture to the bowl and stir until combined.  If mixture seems too thick, add more water a little at a time.  It won't be like typical pizza dough, but will be quite thick.

Line two dehydrator trays with a teflex sheet (or similar) and spoon the mixture onto them.  Your choice of the sizes you want to make, but just make sure to not make them thin as it shrinks up while dehydrating.  Shape into pizza size and shape of choice.

Put into the dehydrator at 145° F for 1 hour only then turn down to 115° F.  When the top is dry to touch (about another hour), transfer them to mesh trays - remove them from the teflex sheet by slowly peeling it off.  Put them back into the dehydrator, wet side up, until done. 

Total time can vary between 5-7 hours or longer due to a variety of factors (thickness and size of crust, weather, location, humidity, dehydrator, etc.).  Mine took about 6 hours this time, but I live in the desert, so that is a factor.
Enjoy!

Peace☮
Rocki

Raw Vegan Veggie Herb Flatbread

Veggie Herb Flatbread - Raw, Vegan & Gluten-Free

Please excuse the photo quality.  I typically take my photos outside, but lately it is way too hot for me to do that.  If I did, the food would look like a pile of goo and I don't think that would look too appetizing. ;)

This is a version of my other flatbreads.  I made my Raw Vegan Sloppy Joe's over the weekend and wanted something a little different than the others, so I created this one.  It's very flavorful and went quite well with the Joe's!  Let's just get right to the recipe...  

Raw Vegan Veggie Herb Flatbread

1 1/2 cups flax meal
1/2 cup hemp heart seeds
1/4 cup heaping nutritional yeast
1 Tbs phyllium husk
1/2 tsp garlic powder
1/4 tsp sea salt

Combine above ingredients in large bowl and set aside.

1/3 cup heaping sundried tomatoes - soaked in 1 1/2 cups water until softened.  Reserve soak liquid and set aside.

1 very large tomato
drained sundried tomatoes
1/2 cup onion roughly chopped
1 large garlic clove roughly minced
1 small peeled zucchini
1 small carrot roughly chopped
1 Tbs Herbs de Provence
1 tsp Mediterranean Basil
1 tsp Mediterranean Marjoram
1 tsp onion powder
pinch of sea salt

In food processor, process until well combined and somewhat resembles thick pasta sauce. 

Add 1 cup of the reserved soak water to the dry mix bowl and combine.  This will be thick.  Stir in the veggie mixture and combine well. 

This made 1 full tray plus a small square.  Spoon the mixture onto two lined dehydrator trays - pending on how big you want to make the squares.  Evenly spread the mixture, but don't spread it too thin as it will shrink up a bit in the dehydrator.

Put into the dehydrator at 145° F for 1 hour only then turn down to 115° F.  About another 30-45 minutes after that, or when the top is dry to touch, transfer the flatbread to a mesh tray.  Put a mesh sheet on top of the bread along with a tray, flip it over and remove it from the lined sheet by slowly peeling it off.  Put it back in the dehydrator until done.  I typically rotate the tray around on the hour or so, but is not necessary.  Total time will vary due to location, weather, humidity, dehydrator, wetness, thickness, etc.  I live in the dry desert, so this only took approximately 6 hours. 

Cut into desired sizes and once completely cooled, put into a ziplock bag or other container.  This will also soften the bread.  Can be stored on counter for a couple days or put in fridge.

Enjoy!

Peace☮
Rocki

Raw Vegan Pizza with Spinach Basil Pesto

Raw Vegan Pizza with Spinach Basil Pesto

Oh.  My.  Gosh!  This was one of my best pizza's yet!  Honestly, Mark and I could hardly wait to dig in.  And let me tell you... crumbs did not fall.

Yummy Healthy Guilt-Free Pizza!

For this huge pizza I wanted a bright green sauce, so I created a raw vegan Spinach Basil Pesto.  For toppings, lots of colorful veggies: red cabbage, sweet onion, yellow squash, orange & yellow sweet peppers, avocado and my own sundried grape tomatoes.  I believe I made a rainbow! 

It was just too pretty to eat.  Riiiiight.

Raw Vegan Pizza Crust - ready to go into the dehydrator

I used my basic nut-free raw vegan pizza crust recipe that you can find here, but made it a bit bigger this time.  Oh and I also added a bit of white onion to the tomato mixture.  While the crust is in the dehydrator, I drool for hours as the house smells like a giant pizza! 

Rainbow Veggie Pizza

Just in case you wanted one last look at this colorful, delicious and healthy pizza before I get to the recipe.  I know, I'm such a tease (snicker snicker).

Raw Vegan Spinach Basil Pesto

1 cup packed torn basil
3 good handfuls baby spinach
1 Tbs nutritional yeast
1/3 cup pine nuts
2 Tbs hemp heart seeds
2 garlic cloves
2 Tbs lemon juice
4-5 turns black pepper
pinch or two of sea salt
*optional EVO

Put all ingredients into a blender except optional EVO (extra virgin olive oil) and blend until smooth and creamy.  You'll probably need to stop the blender off and on to work the mixture down.  It will be thick which is perfect for the pizza crust.  However, if it's too thick or you want a thinner consistency, add a little water or drizzle of EVO until desired liking.

My Raw Vegan Pizza Crust recipe is here.  Add your favorite toppings and enjoy!

Peace☮
Rocki

Raw Vegan Veggie Burgers

Raw Vegan Veggie Burgers - Portobellos

Move over fork and knife!  Raw vegan veggie burgers - it's what's for dinner.

These huge, juicy, delicious, messy, triple napkin, "don't bother me I'm eating" veggie burgers definitely hit the spot.  The get in my belly spot!  They are super easy to make and you can fill them with as many of your favorite veggies as you like.  I used the following, from bottom up:

mashed avocado
onion slices
peeled carrots
sliced tomatoes
leaf lettuce
mashed avocado (can't have too much avocado :)

In fact, I'm just going to get right to the easy peasy recipe as I'm drooling all over my laptop.

Portobello Veggie Burgers

Raw Vegan Veggie Burgers

4 large portobello mushrooms - stemmed and gills removed
Place in Ziploc bag or other container

Marinade
1 Tbs apple cider vinegar (I use raw and gluten-free)
1 Tbs Braggs or Tamari
1 Tbs EVO (extra virgin olive oil)
1 Tbs Agave
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp cumin

Combine the marinade ingredients in a small bowl then pour over the portobellos and make sure to coat each one as well as you can.  It may seem as if there is not enough marinade, but the shrooms will develop juice while marinating.  Marinate in fridge for at least 6-8 hours - the longer the better. 

After marinating, lightly pat dry each shroom, place on mesh tray and dehydrate at 115° F for approximately 2 hours or until desired tenderness.  Fill with veggies of choice and enjoy!

Peace☮
Rocki

Raw Pizza and Flatbread - Spinach Basil with Vegan Cheese

Raw Vegan Pizza

Raw pizza.  Oh yes.  And we can eat it anytime we want without the guilt.

This is another variation of my raw vegan pizza crust.  I was in a spinach and basil kind of mood, so I took the hint and into the garden I went (kitchen).

Raw Vegan Spinach Basil Pizza Crust and Flatbread

Besides the fresh basil plant that I have in the kitchen, the house smelled like basil throughout while the crust was in the dehydrator.  My oh my, was my tummy rumbling! 

I decided to make a smaller pizza than usual as I wanted a flat bread for sammies as well.  That's what is on the bottom tray.  Same recipe, but two different yummies.

Veggie Pizza on Raw Spinach Basil Crust

I wanted different toppings to go along with my spinach basil crust. Something bright and colorful - and of course tasty.  So while the crust was in the dehydrator, I made a simple orange bell pepper hemp cheese spread.  Perfect.

Then I opened the fridge and just started pulling out veggies.  I thought it would be fun to have something resemble stringy cheese - like when you bite into a pizza, you have a string of "cheese" from your mouth to the pizza.  Carrots were my choice for this and I used a peeler for it.  The rest of the veggies I thinly sliced, except for the beet root.  I used a small flower cookie cutter.  Every raw vegan pizza needs pretty purple flowers.

Before I go onto the recipe, I have to say that the carrot "cheese" truly worked!  Mark took his first big bite and stringy "cheese" went from his mouth to the pizza in his hand.  We both smiled.  "Cheesy" smiles of course.

Raw Pizza and Flatbread - Spinach Basil

3/4 cup flax meal
1/2 cup flax seeds
1/2 cup hemp heart seeds
1/4 cup nutritional yeast
1 Tbs phyllium husk
1/8 tsp sea salt

Combine all ingredients in large bowl and set aside.

1/2 cup sundried tomatoes - soaked in 1 1/2 cups water for approximately 30 minutes.  Drain and reserve liquid for next step.
2 large tomatoes - roughly chopped (just about 2 cups)
1/2 large yellow bell pepper - roughly chopped
2 cloves garlic - minced or diced small
1/2 cup onion - roughly chopped
pinch of sea salt

In food processor, process until well combined.  Leave in processor and add in:

2 handfuls baby spinach
small handful basil

Continue processing until well combined. 

Add 1 cup of the reserved soak water to the dry mix bowl and stir well.  This will be thick.  Stir in the wet mixture.  If it seems too thick to spread, add some more soak water a little at a time. 

Spoon the  mixture onto two lined dehydrator trays.  You can either make 2 pizzas or flatbread or one of each.  With your clean hands or spatula, form into shape of choice.  You don't want it too thin as it will shrink up a bit in the dehydrator.  Also, the thicker it is the longer dehydrator time.

Put into the dehydrator at 145° F for 1 hour only then turn down to 115° F for another 5-7 hours or until done.  Total time will vary due to location, weather, dehydrator, wetness, thickness, etc.  When the top is dry to touch, transfer it to a mesh tray - put a mesh sheet on top of the crust/bread, flip it over and remove it from the lined sheet by slowly peeling it off.  Put it back in the dehydrator until done.  I typically rotate the tray around, but is not necessary.  The small pizza crust took a total of 6 hours this time and the large flatbread about 7 1/2.

Top the pizza with your favorite toppings and enjoy!  For the flatbread, cut it into desired sizes.  Store in sealed container on counter for 1-2 days or in fridge for 4-5 days.  Can be stored in freezer for longer storage.

Note: you can also dehydrate longer for a cracker instead of bread.

Raw Flat Bread and Vegan Cheese Spread

Orange Bell Pepper Hemp Cheese Spread
this makes more than you need for the pizza, but is versatile like any other cheese spread

1 orange bell pepper
1 cup hemp heart seeds
3 Tbs nutritional yeast
juice of half a lemon
pinch of sea salt

In blender, blend all ingredients until smooth and creamy.  This makes a thick cheese spread.  If you want a thinner cheese, add a little water at a time and blend. 

Store in sealed container in fridge for up to 4 days.

Peace☮
Rocki

Raw Carrot Cake Cookies - Vegan and Nut-Free

Raw Carrot Cake Cookies - Vegan and Nut-Free

Carrots.  I love carrots!  I eat them whole, shredded, grated, julienned, chopped, diced... guess I could just sum it up and say I eat them raw.

Not only are carrots delicious in the raw or as a savory side dish (not to mention packed with nutrition), they also make a very yummy dessert - like cookies!  And smoothies, shakes, cakes, pies... I'll stop.

I wanted a cookie without nuts.  I'm not a nut hater and I do love them, but I like to keep a low fat diet so I don't use them that much.  When you bite into these cookies, it's like taking a bite of moist carrot cake. Mark REALLY loves them.  I have to hide them in the back of the fridge or put them in a hidden container.  Kidding.  Maybe.

Raw Carrot Cake Cookies - Vegan and Nut-Free
makes approximately 20-24 small cookies

1 full cup carrots - roughly chopped
1 cup hemp heart seeds
1/4 cup coconut shreds
2 Tbs raw vegan protein powder (or replace with flax meal or more hemp)
1 cup packed medjool dates
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves

In food processor, process carrots into tiny little bits.  Do not over process - you don't want mush, just tiny bits.  Put into large bowl and add in the remaining ingredients.  Stir well to combine.  Mixture will seem too wet, but after dehydrated they will be deliciously moist cookies.

Form into small balls and flatten into cookie shape.  You may need to periodically wet and dry your hands as they'll get a bit sticky. Put onto lined dehydrator tray and dehydrate at 145° F for 1 hour only then turn down to 115° F.  Once tried to touch on top, remove and flip them from the lined tray onto a mesh tray and continue dehydrating until done.  Total time varies approximately 10-12 hours or until desired liking. These took me 10 hours total time. 

Store in fridge or freezer in a sealed container.

NOTE:  these are too wet for bliss balls or non-dehydrated cookies.  However, if you do not have a dehydrator you can use shredded carrots or squeeze dry the processed carrots with paper towels and add in a about 1/4 cup flax meal until the mixture holds together.

Peace☮
Rocki

Raw Vegan Pizza Rounds and Poppers

Raw Vegan Pizza Rounds and Poppers

Pizza anyone?  Here's a fun tasty variation of my full size Raw Vegan Pizza that makes a perfect little bite size snack, appetizer or even a meal.  Plus, you don't need to dehydrate them if you don't want to.

Dehydrated or not these are tasty little bites of pizza

This batch I dehydrated (well, except for a few that accidentally ended up in our mouths), but I've also made them without dehydrating.  Seriously, these are SO very yummy right out of the food processor!  The texture is a little different without dehydrating, soft and chewy, but you'll definitely taste the delicious pizza flavor either way.

These were perfect for our lunch with a nice green salad and watermelon

You can either make them round little balls like pizza poppers or flatten them out like mini pizza's - or both.  They make fun and tasty appetizers with or without toppings.  I've made them with a topping of raw vegan cheese with a variety of different veggies on each one.  Put a little olive in the middle of the rounds and you'll have an awesome popper!  A fun and nutritious appetizer to take to parties and family dinners. 

Raw Vegan Pizza Rounds and Poppers
Makes approximately 18 small bites

1 cup raw sunflower seeds
1 Tbs flax meal
1/4 cup hemp heart seeds
1/2 cup nutritional yeast
1/2 cup heaping sundried tomatoes (soaked and drained)
1/3 cup onion, roughly chopped
1 tsp fennel seeds
1 tsp Italian seasoning
1/2 tsp oregano
1 tsp garlic powder
1/4 tsp sea salt
*water if needed

In a food processor, add sunflower seeds and process until small bits like flour.  Add in all remaining ingredients *except* water - process until mixture holds together when forming a ball.  If it seems too dry, add 1/2 tsp water at a time until achieved.

With your hands roll into small bite size balls. Take a little taste test - you know you want to.  You can leave them all round little balls or flatten with your hands into little pizza rounds - like cookies. You'll probably want to do another taste test at this time.  If there are any left and you don't want to dehydrate them, serve immediately or put them in the fridge to chill.

Or - put them on a lined dehydrator tray and dehydrate at 110° F for approximately 1-2 hours.  This will not turn them into crust or crackers, it will simply firm them up a bit more which makes them perfect if you want to turn them into an appetizer with toppings.  You will definitely want to do another taste test right out of the dehydrator - mmmmm!  In fact, at this point you may want to make a double batch.

Peace☮
Rocki

Raw Vegan Onion Rings

Raw Vegan Onion Rings

Ahhhhh... the smell of onion rings.  Due to food allergies, I haven't had onion rings or the likes in over 14 years.  I can honestly say that one of the traditional snack foods I miss is onion rings.  Now hear me out.  I don't mean the greasy, high calorie junk food onion rings themselves.  Well that's what they were, but I miss the taste.  Yes I know that doesn't make sense... welcome to my world ;)

I am beyond happy with my raw vegan lifestyle and would never change it - I thrive for raw food, but I'm human and sometimes have cravings.  When that happens, I turn traditional food raw and healthy. 

Back to front: coconut flour, coconut milk and flax meal & coconut shreds blend

I wanted to keep this batch nut-free.  I'm not allergic to nuts and do use them as they provide nutritional value, but I don't use them daily as I like to keep our meals low fat.  I also wanted a different flavor than traditional onion rings.  Coconuts were my inspiration - along with lack of sleep.  For some reason my mind likes to create at the most odd times.  I didn't object this time :)

My house smells like I can eat it!

I had no idea how long it would take for them to dehydrate.  I live in the southwest and yes it's dry with very little humidity here, but we do experience changes in weather from frost to our fair share of humidity, along with heat.  Yesterday was 98 degrees and we were heading for a record spring day high, so it probably wasn't the best day to test these out.  Well, to sum this part up it only took 7 hours, but there are many variables to this which will be in the recipe below.

Guilt-free onion rings

I was pleasantly surprised how this batch came out!  They had the crunch factor I wanted and the tropical like coconut flavor was perfect.  I'm going to make a couple of adjustments, like make them thicker (I love thick chunky onion rings!) and am already working up another onion ring recipe with a different overall flavor.

Oh and don't expect traditional fried onion rings, this is a healthy raw version which scored me two thumbs up from my official taste tester.  Mark mumbled: "MMMMMMM" along with something else but I couldn't quite make it out while he was taking bite after bite after...

One final note then onto the recipes.  I wanted a dipping sauce that would compliment the coconut onion rings.  So I basically threw something together and will include that below.

Raw Vegan Onion Rings

2 large sweet onions (or onions of choice) sliced and rings separated
I used the 3/8" on my mandolin, but would have preferred a thicker ring.  Just note that the thicker the slices the longer in the dehydrator

Bowl #1
1 cup coconut flour

Bowl #2
1 cup coconut milk (if you use canned, thin it out to milk consistency or use almond milk)

Bowl #3 (dry)
1 cup flax meal
1 cup dried coconut shreds (I used unsweetened)
1/2 tsp sea salt
1/2 tsp ginger
1 tsp sweet paprika
1/8 tsp cayenne pepper

This is the messy part and will take a little while, but it's super easy so put on some good music and have fun. 

In bowl # order dredge/coat each onion ring into the mixture and put onto dehydrator sheet.  I used the back of a large spoon handle, with made it easier and less messy.  Here's the breakdown:

- Coconut flour (#1) this is a dusting only to prepare the ring for the next bowl, so do not worry if it looks like nothing is sticking - it will simply look like dust
- Coconut milk (#2) dip the dusted ring into the milk to coat
- Dry mix (#3) place the ring into the dry mixture and coat well.  Before placing on dehydrator sheet, give the ring a little shake into the dry bowl to let any loose ingredients fall off.

Note: due to veggie size varies, you may need to add more to the bowls if you run low.

Dehydrate at 115° F approximately 7-12 hours or until desired doneness.  Please note that time varies due to numerous factors, such as type of dehydrator, humidity, weather, thickness of onion rings, etc., so please take this into account.  As mentioned earlier, I live in the desert and it was a hot day yesterday so this batch took around 7 hours (I have a 5 tray Excalliber). 

Storage: we ate most of these with our salad last night and there was about a couple handfuls left so I stored them in a zip bag in the fridge.  This morning I tested them (I had to, it's my job) and they were still crunchy with a moister onion - total yum factor!


Sweet n Spicy Dip/Sauce/Dressing

1 yellow bell pepper
1/4 cup hemp heart seeds
1 small Serrano pepper (seeded)
1 Tbs agave
1 Tbs raw gluten-free apple cider vinegar

Blend until smooth and creamy.  This was super yummy with the onion rings, as well as on our salads.

Hope you enjoy these recipes.  Once I create the other onion ring batch I'll post it.

Peace☮
Rocki

Raw Vegan Pizza - Nut and Gluten-Free Crust

Raw Vegan Pizza

This is one of my recipes from my old blog that I've transferred here.

 

One thing I love to make is my raw vegan pizza... nom nom nom!  That's right... raw vegan pizza.  Follow me and I'll tell you about it.

Nut-Free Pizza Crust

Above is my own tasty recipe for the crust, which is not only raw and vegan, but also gluten and nut free.

Pizza with lots of veggies!

I like to change up my pizza each time I make it, from a variety of toppings, sauce or no sauce and cheese.  Yes, that's right... raw vegan cheese.  Stay with me now and I'll give you the recipe soon.

Mandala Pizza

I know my pictures are not the best, but heck, I just love how this one looks so have to share another view of it.

Back into the dehydrator

After I put all the ingredients onto the crust I then popped it back into the dehydrator for about an hour.  This gives the cheese time to settle in with the ingredients and makes the house smell yummy!

Fresh sliced pizza anyone?

If you think us raw vegans only eat bunny food, take a look at this scrumptious pizza.  Well, we do still love our bunny food :)

This slice is all mine!

And now it's time to eat!  As you can see, the crust holds up nicely and is quite filling.  We had a small side salad with a couple little slices and... okay, well not so little... and we were full.

That's the end of my pizza tour and now it's time for the recipes for my crust and cheese.

Raw Rocki's Pizza Crust

1/2 cup flax meal
1/2 cup flax seeds
1/2 cup hemp seeds
1/2 cup sunflower seeds (ground into little bits like flour)
1/4 cup nutritional yeast
1 1/2 TBS psyllium husk
1 TBS Italian seasoning
1/4 tsp sea salt

Combine all the above ingredients in a large bowl and set aside.

1/3 cup sundried tomatoes - soaked in 1 1/2 cups warm water for about 30 minutes (drain and reserve liquid as you'll need it in the next step)
1 large tomato
1/2 red bell pepper
1 tsp garlic powder or clove
1 tsp fennel seeds
pinch sea salt

Put ingredients into a food processor and process well.  The mixture will be somewhat thick and not watery.

Add 3/4 cup of the soaked water to the dry mixture bowl and combine well.  Now add the above tomato mixture to the bowl and stir until combined.  If mixture seems too thick, add more water a little at a time.  It won't be like typical pizza dough, but will be thick and pliable enough to form with your hands.

Line a dehydrator mesh tray with a teflex sheet (or similar) and spoon the mixture onto it.  I put another teflex sheet on top of the mixture then use a rolling pin and then my hands to form into a big round pizza crust shape.  You can also make a big square pizza too, I do that sometimes.  Don't make it too thin as it will shrink up while dehydrating.

Put into the dehydrator at 145° F for 1 hour only then turn down to 115° F.  When the top crust is dry to touch (about 2 hours in), transfer it to another mesh tray and remove it from the teflex sheet by slowly peeling it off.  Put it back in for about 1/2 hour or so and then flip back over until done.  Total time can vary between 4-6 hours or longer due to a variety of factors (thickness and size of crust, weather, location, etc.).  Mine took about 4 1/2 hours this time, but I live in a dry state so that is a factor.

When the crust is done, top with your favorite ingredients and either put it back into the dehydrator for about an hour or eat right away and enjoy!

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Before I get to the cheese recipe, just want to mention that yes, all the ingredients are raw even the mushrooms.  We like the mushrooms to take on a little bit of "cooked" texture so I wilt them slightly by using a tiny bit of liquid amino acid like Braggs.


Raw Rocki's Pizza Cheese

1 cup cashews - soaked for at least 2 hours then rinse and drain
1/4 cup pine nuts
1 yellow bell pepper
1 clove garlic
3 TBS heaping of nutritional yeast
1/2 tsp sea salt
1 TBS raw apple cider vinegar (I use Braggs Organic)
 1/4 cup water (can adjust texture by decreasing or increasing water for a thicker or thinner cheese)

Combine all ingredients into vitamix/blender and blend until smooth and creamy.  This makes much more than what you need for the pizza crust, but I always make this size batch because Mark likes to use it as a snack dip for his veggies, etc.

Hope you enjoy these recipes and feel free to change them up as you need to.

Peace☮
Rocki

Edited on 6/26/14

Raw Carrot Pulp Bread

Raw Carrot Pulp Bread

We love carrot bread!  Just because we eat a raw diet doesn't mean we can't have it - especially since it's raw.

I finally came up with a pretty decent raw version that is also nut-free, and as always gluten-free and vegan.  Mark gave it two thumbs up with a big ear to ear chipmunk face grin, so I guess it passed the taste test. 



Raw Vegan Carrot Bread - Gluten-Free and Nut-Free

I played around with my basic flat bread recipe until I came up with this delicious bread.  Above is the entire loaf after 2 hours in the dehydrator.  Next I cut the scored sections into slices and back into the dehydrator it went for a few more hours.

Delicious and Healthy Raw Bread

I love everything about this bread, from flavor to texture.  Let me back up, when it is finished, the outer layer may seem a little dry, but bite into it and the moist carrot bread flavor will burst in your mouth!  The texture is dense, but not too heavy or wet.  In fact, I think the texture looks very similar to baked carrot bread.

Once the bread cools, store it in a sealed container and place in fridge.  It is even BETTER after a few hours in the fridge - very moist and oh so good!  Okay, I'll stop drooling over my bread and get to the recipe.

Raw Carrot Pulp Bread

Dry mix:
1 cup flax meal
1/2 cup hemp heart seeds
1 Tbs Psyllium husk
1/2 cup coconut flower
1 tsp Saigon cinnamon (regular is fine)
1/4 tsp ginger powder
pinch of sea salt

Combine all ingredients in a large bowl and set aside.

Wet mix:
2 cups carrot pulp
1 ripe banana
1 cup dates
1 tsp vanilla
1/4 cup water
1/3 cup heaping raisins

Put all of the above wet mix *except raisins* into a food processor and process until well combined. 

Add the wet mixture into the dry mix bowl along with 3/4 cup additional water.  Add in the raisins.  This will be a thick dough like mixture.

Put mixture onto a dehydrator sheet, work it into a ball and then hand form it into a loaf.  Score the loaf at approximately 3/4" thick which will give you about 1/2" or so slice.  If you want a thinner or thicker bread, just remember to allow for shrinkage and adjust the time accordingly.

Place in dehydrator at 145° F for 1 hour.  After 1 hour, carefully remove it from the sheet and onto the mesh tray - do not flip it over.  Put the loaf back into the dehydrator for 1 hour at 115° F.  After the 1 hour, remove again and put on cutting board.  Cut the scored sections into slices.  Place the slices back onto the mesh tray and into the dehydrator at 1105° F for another 4-6 hours.  Total time in the dehydrator is approximately 6-8 hours.  Please note that time will vary due to weather, moisture, thickness of slices, preference, etc.

I already have plans for other breads, so stay tuned :)

Oh I almost forgot!  I made a spread for the bread, but it is so good we really didn't need it.  However, since I have it shown I will give the recipe for that too.  It's pretty basic and is also used in some deserts I make.

Sweet Lemon Spread/Icing

1/2 cup heaping cashews - soaked, rinsed and drained
juice of 1 lemon
2 Tbs agave
turmeric, peeled - about a pinky finger tip size
1/8 cup water

Blend all ingredients until smooth and creamy.  Depending on blender type, you may need to adjust the water.  This is a tasty spread/icing that can be used on crackers, bread, cakes, pies, fruit, veggies... so many things.

Enjoy creating!

Peace☮
Rocki

Raw Soft Spicy Corn Tortillas - Vegan and Gluten-Free

Raw Vegan Tacos

Who says you can't have tacos when living a raw vegan lifestyle?  Not me!  Mark and I LOVE tacos and we practically devour them once we sit down.  

 

We used to eat them on greens, but once I started playing around making a variety of flat breads from sweet to savory, Italian to Mexican, etc., I finally came up with a version of what I call my Soft Spicy Corn Tortillas.  

 

Soft Spicy Corn Tortillas - Raw, Vegan and Gluten-Free

Soft Spicy Corn Tortillas

 

1 1/2 cups flax meal

1/4 cup nutritional yeast

Pinch of sea salt

 

Put into large bowl, stir to combine and set aside.

 

1/3 cup sundried tomatoes - soaked in 1 1/2 cups water to soften, drain and reserve water

2 cups roughly chopped tomatoes

3/4 cup roughly chopped onion 

1 cup full of corn

1 tsp garlic powder

1/2 tsp sea salt

1/8 tsp cayenne pepper

1 tsp ancho chili pepper

1 tsp smoked cumin powder

 

Put all of the above (veggies and spices, not flax mix) into a food processor and process until well blended.  There will be little bits and that is perfect.  I do a taste test in case I need to add more spices.  If you do not like spicy, then omit the cayenne and ancho chili pepper.

 

Add the reserved soaked water from the sundried tomatoes to the flax meal bowl and combine well.  Add the above mixture and stir until combined.  It will be thick, but if it seems too thick to spread, add some water a little at a time - NOT too thin or watery though.  It needs to remain a thick spreadable mixture, almost like thick pancake batter.

 

Sometimes I can fill up 3 dehydrator trays, 2 large and 1 small, but this varies.  Line the mesh tray with a teflex sheet then spread the mixture out evenly until it’s around ¼” thick or so - you don't want it too thin. as they will shrink up.  You'll need to work with the mixture like pizza dough as it will be kind of gummy.

 

Dehydrate at 145 degrees for 1 hour then lower to 115 degrees for a few hours until done - approximately 3-6 hours.  Time will vary due to moisture, weather, etc.  I rotate the trays around during the dehydration process just to get them evenly dehydrated.  

 

Once they are dry on top, remove them from the teflex sheet and onto the mesh sheet.  If you haven’t done this before, simply put a mesh sheet on top of the tortilla along with a tray, flip it over then slowly peel the teflex sheet away from the tortilla.  Put them back into the dehydrator until done. 

 

Soft Corn Tortillas in the dehydrator - about half-way done

 

Cut into desired pieces and once cooled, place them in a Ziploc bag or other container - this will soften them to be more pliable.  I leave mine on the counter as they are eaten within 2 days.  Otherwise, store in fridge.

  

 

Raw Vegan Enchilada Style Veggie Wraps

Besides soft tacos, I use these to make a variety of raw vegan dishes - such as veggie wraps, enchiladas, sandwiches, etc.  

I'll also post the recipes for my "cheese" sauce, pico de gallo and taco filling.  In the meantime, I hope you enjoy this recipe!

Peace ☮
Rocki

Spicy and Savory Brussels Sprouts- Raw Vegan Snack

Brussels Sprouts - Spicy and Savory

Brussels Sprouts.  We love them!  So many ways to prepare them and they are delicious steamed.  But I just had to get these little guys back into my raw diet.

I've seen several variations of Brussels Sprout chips from individual leaves to the whole entire sprout, so I thought I would put my own spin on these delicious little munchkins.

 

Brussels Sprouts in the dehydrator

 

I had a big batch on hand, so into the garden I went.  Oh, I call my kitchen "the garden" :)  Anyway, Mark and I love spicy food, so I made half of the batch savory and the other spicy.

 



Raw Vegan and Gluten-Free Brussels Chips

 

The end results from my official taste taster: "YUM-MEEEEEE!" (imagine eyes wide open with a big grin on his face while reaching for a handful)  I guess that means they passed and can be added to my recipe pile in the corner of the garden.  One of these days I plan on preparing some e-books for all my raw vegan recipes.

Several ideas for other flavors are dancing around in my head.  We may be eating a lot of Brussels Sprouts. 

Spicy & Savory Brussels Sprouts - Raw Vegan Snack
makes 60 bite size pieces

30 Fresh Brussels Sprouts - halved and set aside

Combine the following in a bowl:
1/4 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbs EVO (extra virgin olive oil)

Add Brussels and combine until well coated. Let sit for about 15 minutes.  Place cut side up on mesh dehydrator tray.  I sprinkled the following onto half of the Brussels batch: Smoked Paprika, Smoked Cumin and Ancho Chili Pepper powder.  However, the spices or other seasonings can be added to the oil mixture instead - it was an after thought since we love a little heat.

Dehydrate at 115° F for approximately 8-12 hours or until desired texture.  Time will vary due to veggie size, weather, moisture, etc.  These little munchkin snacks are full of flavor and delicious crunchy or a little chewy.

Notes: due to Brussels Sprout size varies from tiny to large, you may need to add a little more oil and/or adjust the seasonings to your liking.  If you do not have a dehydrator, no worries as you can use your oven.  They won't be considered "raw", but you can still enjoy this nutritious snack!

Peace  ☮
Rocki