Sunday, February 28, 2010

Flying Egglplant Pizzas

(from The Raw Food Primer, by Chef Suzanne AlexFerrara
Make the marinara sauce ahead of time:
Marinara Sauce:
1 cup dried tomatoes
1 cup water (for soaking tomatoes)
1 cup chopped fresh tomatoes
½ cup chopped carrot
3 Tblsp olive oil
2 Tblsp minced fresh oregano
1 tsp fresh rosemary
½ tsp fresh thyme
1 to 2 cloves garlic
Soak dried tomatoes in 1 cup water until soft, about 30 minutes, and add them with the soak water, to a blender. Add all other ingredients and blend until smooth. I didn’t have fresh herbs, so used a dried Italian seasoning blend. Makes 2 cups.
Start the pizza assembly about 5 hours before the meal:
1 eggplant
1 large portobella mushroom (or several crimini)
½ tsp onion powder
2 Tblsp. olive oil
1 Tblsp. nama shoyu (soy sauce)
1 Tblsp. water
½ tsp. dried thyme
Pizza topping:
sun-dried olives, cut in halves and pitted (Greek olives can be used)
¼ cup white onion slivers
minced fresh oregano (or some dried oregano)
sea salt
onion powder
¼ cup red bell pepper slivers
Peel eggplant and slice into thin rounds. Sprinkle with sea salt and dehydrate at 110 F for 30 minutes. Mince or slice the mushroom and combine the pieces with the onion slivers. Marinate in a bowl with the onion powder, olive oil, nama shoyu, water, and thyme.
Spoon marinara sauce over each eggplant slice, then top with olives, onion, mushrooms, and oregano. Dust with sea salt and onion powder. Accent with thin bell pepper strips. Dehydrate for 3-4 hours, they can be left in a sunny window, but they are better dehydrated.
Serves 4 as a meal entrée or 8-12 as an appetizer.

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