Category: Main Courses

Raw Vegan Italian Mushroom Pizza

This raw vegan Italian mushroom pizza is a delicious and healthy version of the traditional pizza. It’s a mushroom pizza filled with mushroom meat and vegan marinara. Enjoy this yummy recipe with your friends at a weekend dinner.

Ingredients:

• 2-3 large portobello mushrooms or 10-15 mini portobello mushrooms
• 1 tbsp coconut aminos (use date sauce or apple cider vinegar as replacement)
• Pinch of Himalayan pink salt
• 1/2 zucchini (unpeeled, thinly round slices)
• Dried oregano (for garnishing)
• 1 green onion (chopped for garnishing)

For the Marinara:

• 15 sundried tomatoes
• 5 dates
• 1 garlic clove
• 1 cup cherry tomatoes
• 1 tsp apple cider vinegar
• Fresh oregano
• Basil
• Smoke paprika, salt and any seasonings to taste

For the Cheesy Sauce:

• 1/4 cup soaked cashew nuts
• 3-4 dates
• 1 garlic clove
• 1 tsp apple cider vinegar
• Cayenne powder and salt to taste

Instructions:

Prepare portobello mushrooms.
Scoop out the meat of the mushrooms.
Be careful not to scoop or scrape it all the way through.
Set aside the mushroom caps.
Chop the scooped out insides into fine pieces and place in a bowl.
Add 1 tbsp coconut aminos and a pinch of Himalayan pink salt to taste.
Mix until well coated, then marinate.
Set aside.

Pour some coconut aminos into a deep plate.
Soak the outside parts of the mushroom caps.
Make sure they are well coated with the coconut aminos.
Set aside.

For the Marinara:

Prepare the blender.
Put all the ingredients for the marinara inside the blender.
Blend on high speed until the texture is like a tomato paste.
Transfer to a bowl.
Set aside.

For the Cheesy Sauce:

Prepare the blender.
Put all the ingredients for the cheesy sauce in the blender.
Blend on high speed until smooth.
Transfer to a bowl.
Set aside.

Assembly:

Prepare the mushroom caps.
Fill the caps with some amount of marinara.
Spread the marinara inside the mushroom caps.
Place round thin slices of zucchini.
Fill with some amount of marinated chopped mushroom meat.
Top it off with the cheesy sauce.
Garnish with dried oregano and chopped green onion.
Place inside the dehydrator for 30-45 minutes.
You can make it an hour to blend all the flavors.
Once done, serve immediately and enjoy!

Raw Vegan Italian Mushroom Pizza
Images – https://www.youtube.com/watch?v=FPxLk4PKj8g

Raw Food Pumpkin Pie Recipe

Pumpkin pie is a dessert with pumpkin as its main ingredient. This pie is known for its flavorful taste and is very popular in the USA and Canada. Pumpkins are known to be full of vitamins that help in boosting the immune system. They are rich in lutein and vitamin A, which are great for the eyesight. If you are following a healthy diet, a pumpkin has a low-calorie count that may help in weight loss. This recipe is raw, no-bake, and egg-free. It is a healthy addition to your lunch or dinner.

Ingredients:

For the crust:

• 7 dried apricots (diced)
• 3 tbsp coconut butter
• 2 tbsp coconut sugar
• 1 tsp cinnamon
• 1/2 tsp lemon juice
• 1/2 cup raisins (diced)
• 1/4 cup oat flour
• 1/4 cup coconut flour
• 1 1/2 cups pecans (dried)

For the filling:

• 1 cup coconut butter (melted)
• 1 cup carrot juice
• 1 cup pumpkin flesh (peeled and diced)
• 1 cup cashews (soaked for 20 minutes)
• 1/4 cup honey (coconut nectar as alternative)
• 1 tbsp lemon juice
• 1 vanilla pod scraping
• Pinch of salt
• 2 tsp pumpkin spice (or mixed spice as alternative)
• 2 tsp lecithin (optional)

Instructions:

For the crust:

Prepare a food processor.
Add all ingredients for the crust.
Blend well to combine.
Continue to blend until its texture is fine and sticky.
Prepare a tart pan with a removable base.
Add the crust mixture and spread it to distribute evenly.
Lightly press down the mixture to the bottom for a firmer base.
Set aside while preparing for the filling.

For the filling:

Prepare a blender.
Add all ingredients for the filling.
Blend well to combine.
Continue to blend until the mixture is smooth.

Assembly:

Pour the filling on top of the crust.
Gently tap the pan so that the filling will spread evenly.
Smoothen the surface using a spatula.
Place inside the fridge and chill for at least 4 hours, but recommended overnight.
Once done, slice into equal portions.
Serve and enjoy!

Raw Food Pumpkin Pie Recipe
Images – https://www.youtube.com/watch?v=50nFjaSiorU

How to Make Chili Dogs | Chili Dogs Recipe

Make these homemade meaty and flavorful chili dogs for a Saturday game night. The meat needs a whole day to season, so do the first stages of this recipe a day before the game night. You can use store-bought buns or homemade buns, whichever you prefer. Add mustard and ketchup to give the chili dogs that classic flavor!

Ingredients:

Hotdogs:

• 1000 grams lean beef (cubed)
• 150 grams beef fat (cubed)
• 23 grams fine sea salt
• 10 grams paprika
• 5 grams garlic powder
• 4 grams white pepper powder
• 4 grams onion powder
• 1.5 grams pink curing salt
• 230 grams crushed ice
• natural sheep hotdog casing

Buns:

• 1/2 cup milk
• 3/4 cups water
• 1 tbsp sugar
• 1 1/2 tsp kosher salt
• 2 tbsp butter
• 2 large eggs
• 1 packet active dry yeast
• 250 grams bread flour
• 250 grams all-purpose flour

Instructions:

Hotdogs:

Place cubed lean beef and beef fat on a parchment-lined baking sheet.
Place it in the fridge for 15-20 minutes or until the edges are firm.

Meanwhile, prepare a mixing bowl.
Add the seasonings – paprika, garlic powder, white pepper powder, onion powder, fine sea salt and pink curing salt.
Mix well to combine.
Set aside.

Once the lean beef and beef fat are firm enough, remove them from the fridge.
Grind into a large bowl, alternating lean beef and beef fat.
Add the mix of seasonings into the bowl.
Mix well to combine.
Put the ground beef in a food processor.
Add some ice cubes.
Blend until the ice cubes are crushed to fine pieces.
Continue to blend until smooth and thick.
Transfer to a bowl.
Cover it with a plastic wrap pressed directly on the ground beef mixture.
Place inside the fridge for 24 hours.

Buns:

In a separate mixing bowl, add 250 grams of bread flour.
Add 250 grams of all-purpose flour.
Add 1 1/2 tsp kosher salt.
Whisk to combine.
Set aside.

Prepare a stand mixer.
Add 1/2 cup milk, 3/4 cups water and 2 tbsp butter.
Add 1 packet of active dry yeast and 1 tbsp sugar.
Stir to combine.
Leave it for 10 minutes to bloom.
After 10 minutes, add one beaten egg.
Add the flour mixture.
Mix at low speed for a minute.
Increase to medium speed for 5-8 minutes until dough is smooth.
Form it into a ball.
Put it in a greased bowl, then cover with plastic wrap.
Let it increase in size for 1-2 hours at room temperature.
Once done, transfer the dough to a flour-dusted work surface.
Flatten the dough.
Sprinkle some flour on both sides of the dough.
Roll out the dough, then divide to 10 pieces.
Roll out each piece then fold to make a small baguette-like dough.
Place them on a parchment-lined baking tray, with an inch of space in between each dough.
Spray with a little nonstick cooking oil spray.
Cover with clingfilm for an hour to let them increase in size.
Brush each dough with eggwash.
Place inside the oven at 350 F heat.
Bake for 15-25 minutes or until golden brown.
Once done, remove from the oven and let the buns cool.
Set aside.

Assembly:

Prepare the natural sheep hotdog casing to the nozzle of the hotdog/sausage maker.
Once done, start to stuff the natural sheep casing with the ground beef mixture.
Roll out to evenly distribute the ground beef.
Tie the edges, then cut off excess casing.
Twist to make hotdogs/sausages.
Put them on a baking tray, uncovered.
Place inside the fridge for a few hours.
After a few hours, smoke the hotdogs/sausages in whatever way you want.
After the hotdogs are smoked, fry them until golden.
Assemble with the sliced buns.
Drizzle some mustard and ketchup for serving.
Enjoy!

How to Make Chili Dogs - Chili Dogs Recipe
Images – https://www.youtube.com/watch?v=c0A1bkF4mKM