Recipe Monday: V-Day Vegan Dinner for Two

Posted by – February 01, 2016
Categories: Food & Nutrition

Valentine’s Day is around the corner, so love is on the mind here at NAB. One of our great ones: pizza. Gabriel Cousens, M.D., brings us a vegan V-Day masterpiece that makes an easy, fun dinner for two. Whether you’re making it for date night or friend night, we guarantee you won’t be disappointed.

Note that the crust needs to be started a couple of days in advance if you’re sprouting your own oat groats. Otherwise, go with already-sprouted-ones from your local Whole Foods or health food store. For dessert, we’re going more Valentine’s Day traditional, with chocolate cherry fudge brownies. Until next week, enjoy!

Conscious Parenting

Raw Pizza

From Conscious Parenting by Gabriel Cousens, M.D., and Leah Lynn

Pizza Crust

(Sprouted Oat ­Coconut)
With the addition of coconut, these personal­-size crusts resemble white­ flour bread crusts in appearance; however, this whole­ grain recipe is rich in flavor. Light toppings such as those suggested below are a good complement to these crusts, rather than adding an equally rich seed­-cheeze topping.

 

  • 2 cups soaked oat groats
  • 2 cups shredded coconut
  • 3 tablespoons coconut oil, liquid form
  • 1 teaspoon Himalayan or other high­ mineral raw salt
  • 2 teaspoons pizza­-seasoning dried­-herb mix (you can make your own with dried herbs such as garlic, onion, basil, oregano, thyme, caraway, sage, etc.)
  • ¼ cup parsley leaves

Soak oat groats for 2–3 days, changing water each day, so they begin to sprout. Grind the coconut into a creamy but grainy paste in a food processor. Grind sprouted oat groats in a food processor, and pour in coconut oil while processor is running. When thoroughly mixed, scrape into a medium­-sized mixing bowl, and stir in shredded coconut paste, salt, and pizza seasonings. Knead the dough by hand to mix thoroughly, and form into 6 balls the size of a small fist. Flatten dough balls by hand, and dehydrate at 118°F for 5–8 hours, or until dry yet still soft in consistency. Do not let them get crispy.

Sun­ Dried Tomato Sauce

  • ½ cup sun­-dried tomatoes
  • 1 cup fresh tomatoes
  • Himalayan or other high­ mineral raw salt, to taste pizza seasoning dried­-herb mix, to taste
  • ⅛ teaspoon kelp powder (or desired amount)
  • ¼ cup olive oil

Blend all ingredients together in a blender, and use as pizza sauce.

Cheeze

  • 5 cups Brazil nuts, or 3 cups Brazil nuts plus 3 cups cashews or soaked and peeled almonds
  • ¼ cup lemon juice
  • 2 tablespoons dried oregano, or 1 small bunch fresh oregano
  • 1 teaspoon sea salt
  • 1 teaspoon hing (also known as asafetida, an Indian spice with a flavor similar to leeks)
  • ½ teaspoon white pepper
  • 1 cup filtered water (more as needed)

Blend all ingredients into a cream in half-­batches, or use a food processor. If using a Vitamix, add more water as needed. This is a basic recipe—add fresh or dried herbs to your liking!

Caramelized Onions

  • 1 onion
  • 1 tablespoon coconut sugar
  • 1 teaspoon coconut oil
  • Himalayan or other high­ mineral raw salt, to taste.

Thinly­ slice the onion. Toss in the coconut sugar, oil, and salt, and mix well. Dehydrate on a nonstick sheet until soft but slightly crunchy.

Fresh pizza ­topping suggestions:

  • green or black pitted olives, stored in brine or sun­dried (these are now available raw)
  • baby arugula, broken up into small pieces
  • hemp seeds or ground brazil nuts (similar to Parmesan cheese)
  • thin­ly sliced bell pepper
  • broccoli florets, chopped small
  • Caramelized Onions (recipe below)
  • thin­ly sliced zucchini

chocolatecherryfudgebrownies

Chocolate Cherry Fudge Brownies

From Raw Chocolate Treats by Julia Corbett

Makes 36 one-inch-square brownies

Ingredients:

  • 2 cups cacao paste, broken up into small pieces
  • ¼ cup sun-dried cane juice crystals or coconut sugar
  • ¼ cup lucuma powder
  • ½ cup dried cherries, pitted
  • ¼ cup goji berries
  • ½ teaspoon shilajit
  • 1 tablespoon vanilla bean powder
  • ¼ teaspoon Himalayan salt
  • ¼ cup pecan butter or ½ cup pecans
  • 4 tablespoons raw honey (liquid or crystallized) or coconut nectar
  • ½ cup pecans, chopped (optional)

Mix all ingredients, except pecan butter, honey, and chopped pecans, in a food processor until finely broken down.

Add pecan butter and honey, and pulse until combined into the desired consistency. I like some texture, but broken down well. If you like more texture, add chopped pecans at the end.

Line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.

Chill for about 30 minutes to 1 hour, until set. Remove from the pan, place on a cutting board, and slice into bite-sized pieces. Store chilled.

Tags: Gabriel Cousens Julia Corbett Leah Lynn Recipe Vegetarian & Vegan

About the Author

Bevin is the publicity and marketing manager at North Atlantic Books.