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.

Guest Recipe: Veggie Socca with Savory Almond Sauce

Martha Johnston, also known as my mom, made a socca of her own! Different veggies but same basic socca recipe. Here's her experience:

Mine was a comedy of errors. I did not have a non-stick pan and should have used more oil. I did it on the stove, could not flip it so I popped it in the oven. I ended up scraping it out and reforming it into 2 small pan cakes and re frying it. It still tasted great. 

The veggies in it I used was portabello mushrooms, red peppers, onions and dried basil.

Lookin' good garnished with sprouts, chopped scallions,

and raw almond spread (recipe below)

And here is the recipe for the dollop of goodness on top. Based off Yuri's cleanse recipes.

Almond Sauce (raw vegan)

Ingredients:
1 c almonds, soaked overnight
2 T sesame oil
3 T Bragg's Liquid Aminos (or tamari or soy sauce)
1 clove garlic, minced
2 dried dates, soaked for 2-3+ hours
½ lemon, juiced
¼ t cayenne, or to taste (or pinch red pepper flakes)
Coconut water (or water)

Directions:
Pulse all ingredients, except water, in a food processor.

Add water until desired consistency is reached, smooth and creamy.

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.