pizza/pockets

Pizza. I spread a layer of pesto on the tortilla (no, the Food for Life tortillas aren’t raw, but they’re made out of sprouted grains instead of flour), topped the pesto with a little raw marinara, some shitake mushrooms, sun dried tomatoes and ‘marinated’ spinach. I laid the spinach leaves flat and stacked them on top of each other, rolled em up and chopped. I placed the spinach in a bowl with some olive oil and rubbed the oil into the spinach, making sure all of the spinach was covered. I let it marinate for about 30 minutes, ideally you would let it marinate for an hour or so. I have also seen a suggestion to marniate the spinach in a combination of lemon juice, olive oil and sea salt. I used this method for another recipe i made and it works great; nice, tender, juicy spinach, almost as if it were wilted.


pizza pockets

Veggie Herb Pizza Crust
4 cups sprouted buckwheat
4 cups chopped zucchini
1 cup ground golden flax seeds
3 cloves garlic
2 tbs olive oil
2 tsp onion powder
2 tsp tamari or salt (to taste)
2 tsp Herbes de Provence

Process in food processor until a dough-like consistency is reached.

Form batter into small half circles on Teflex sheets, between 1/8 and 1/4 " thick.

Dehydrate for a couple of hours at 110 degrees. Flip onto mesh, dehydrate some more until dry to the touch (another hour or so). You still want the dough to be pliable so as to pinch the edges together when assembling the pockets.


Spinach & Mushroom Filling
Adapted from a recipe by Russell James

2 cups crimini or button mushrooms
1/2 tsp salt
1 tbs lemon juice

Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

2 cups zucchini
1/4 cup water
1 1/2 cup cashews
1/4 cup white miso
2 tsp lemon juice
1/2 medium white onion
3 tbs nutritional yeast
1 tbs powdered psyllium husk
1/2 tsp salt

Blend all ingredients in a high-powered blender until smooth.

2 cups tightly-packed spinach
2 tbs olive oil
1/4 tsp salt

Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.

Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:

1/4 cup finely sliced spring onions
1 cup diced tomatoes
1 tbs minced basil (or 1 tsp dried)

Once thoroughly mixed, pour this mixture into the bases. You'll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.

Dehydrate overnight and during the day, for anything up to 24 hours.

Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It's also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.

Assembly:
Spread a few tablespoons of filling on a half circle of crust.

Place other half on top and carefully pinch the edges together. (Dipping your fingers in water helps the process.)

Dehydrate the assembled pockets at 110 degrees for 8 hours or so. (I left mine overnight.)


Carmella's Notes:
~ In order to facilitate the pinching process, I usually spray a little water along the edges of each half-circle and let it sink in before getting to work.

~ You may have some filling leaking out as you pinch. That's okay; just wipe it away and make sure to close the sides well.