Raw Tomato Soup

Adapted from here!

Ingredients:
2 tomatoes, seeded
1/4 c sun-dried tomatoes, soaked in warm water for 10+ minutes
1 clove garlic
1/4 large red onion
2 T olive oil
6 basil leaves
a handful of spinach
1/2 t red pepper flakes
salt and pepper to taste

a handful of grape tomatoes, cut in half (optional but I like something to chomp on)

Directions:
Puree in a food processor or blender and garnish.

This is not an all local recipe but all ingredients can be bought trash free. For Ann Arbor residents:
-Spinach and basil can be bought locally right now at the AA farmers' market.
-Herbs can be bought unpackaged at Sparrow Market.
-Onions, garlic and tomatoes can be purchased packaging free.
-Red pepper flakes, sun-dried tomatoes, salt/pepper, olive oil can all be bought in bulk at the People's Food Co-op.

Zucchini Pasta with Pesto Sauce

Zucchini made into "pasta" = the best. It is water rich, alkaline and nutrient rich. I have been on a serious pesto kick lately, pureeing just about any leafy green and nut that I can get my hands on. 

Based off of Pesto Pasta in Raw: The Uncook Book. This is a much more allaborate recipe than my typical one

For Pasta:

1 zucchini, cut lengthwise into pasta-like strips

1/4 of a red pepper, thinly sliced

1/4 c of marinated onions*

1/2 tomato, diced

5 basil leaves, chopped

leaves from 1 sprig of oregano

leaves from 1 sprig of rosemary, chopped

8 sun-dried tomatoes, soaked in warm water for at least 10 minutes, chopped

1/4 jalapeno, chopped

1 garlic clove, chopped

juice from 1/2 lemon

Pre sauce

Mix together and set aside.

*1 onion thinly sliced and marinated in 2/3 c tamari for 10 minutes - 8 hrs

For Sauce: (This makes more than you need for the pasta so add as much as you desire!)

3 cloves garlic, chopped

2 handfuls of walnuts

1/4 c basil leaves

2 handfuls of baby spinach (MI spinach is finally in season!!)

1 heaping T miso

2 T olive oil

1 t salt

8 sun-dried tomatoes, soaked in warm water for at least 10 minutes

Blend sauce ingredients in a food processor or blender until smooth.

Add water to reach desired consistency (I used 1/2 c).

Pour as much as you want onto the pasta and refrigerate the rest.

Remember how I actually eat my food? Pasta curled up on my couch with my laptop ;)

This is not an all local recipe but all ingredients can be bought trash free. For Ann Arbor residents:

-Herbs can be bought unpackaged at Sparrow Market.
-All vegetables can be purchased packaging free.
-Tamari, sun-dried tomatoes, walnuts, miso, salt, olive oil can all be bought in bulk at the People's Food Co-op.

Sweet Potato Ravioli Stacks

Boy do I love playing with my food. The colors of this far from traditional lasagna makes playing way too easy.

Based off of Rawxy's Ravioli Stacks who I currently have a blog crush on.

Sweet Potato Ravioli Stacks

Ingredients:

1/2 of a sweet potato

4-5 T Goaty Seed Cheese (recipe below)

4-5 T Spinach "Ricotta" Stuffing (recipe below)

1 T salt

Directions:

Slice the sweet potato as thin as possible with a mandolin or a sharp knife and steady hand.

Dissolve the salt in water and soak the sweet potato slices for 2 hours.

Rinse the salt off of soaked slices.

Layer the cheeses between the sweet potato slices.

Garnish* as you wish and enjoy!

*Try lemon zest, pesto mixed into olive oil, chopped olives, parsley leaves...

Goaty Seed Cheese

Raw vegan and based off of Melody's recipe.

Purple from using homemade red cabbage sauerkraut!

Ingredients:
1 c raw sunflower seeds, soaked for 4 hours
1 c sauerkraut (if you don't make it yourself, make sure it's unpasteurized)
2 T miso (make sure it's unpasteurized)
2 t Dijon mustard
1 t apple cider vinegar

Directions:

Blend all ingredients in a food processor until smooth.

Spoon into a bowl and cover with something breathable (cheesecloth, dish towel...).

Allow those lovely bacteria cultures to proliferate!

...AKA let it ferment on the counter overnight.

Spinach "Ricotta" Stuffing

Raw vegan and also from Rawxy

Ingredients:
1.5 c sunflower seeds, soaked

3-4 c packed spinach

1/2 c sun-dried tomatoes, soaked in warm water for at least 10 minutes
1 T kalamata olives

1 garlic clove, chopped
2 T nutritional yeast
1 T olive oil
2 T lemon juice
1 T dried Italian herbs
3/4-1 c water (enough to move in blender)
sea salt to taste

Directions:

Blend all the ingredients except the water and salt in a food processor or blender.

Slowly add in enough water to create a smooth and creamy texture.

Taste and add salt to your liking.

 

Oreo-style

Spicy Roasted Tomato Pizza with Kale-Almond Pesto

This pizza is AMAZING. So flavorful and spicy and delicious. I will definitely be making this again, and I'm looking very forward to it!

Ingredients:
1 prepared whole wheat pizza dough
Kale-Almond Pesto (or other pesto of choice), enough to liberally coat crust

2 medium sized tomatoes, chopped
1/2 large red onion, chopped
1/2 small white/yellow onion, chopped

3 T oil
½ T balsamic vinegar
salt
1-2 basil leaves, chopped
2 garlic cloves, minced

3-4 basil leaves, chopped finely

"Parmesan Cheese"

Directions:

Preheat oven to 375F

In a small bowl, mix together the oil, salt, vinegar, 1-2 chopped basil leaves, and minced garlic.

In a medium sized bowl, mix together the chopped veggies and oil mixture.

Pour into a greased or lined baking sheet and bake for 35-40 minutes.

Remove roasted veggies from oven until ready to assemble the pizza.

Raise oven heat to 400F
Pre-bake rolled out pizza dough for 5 minutes, take out and set aside.

Generously spread pesto onto pre-baked pizza crust.

Dump roasted veggies evenly onto pesto.
Sprinkle finely chopped basil leaves and "parmesan cheese" (go nuts with this step- this cheeZe is really really really really amazing).
Bake for 10-15 minutes, until crust is golden brown.