Carrot and buckwheat base (Raw food)

Description

Esta publicación está disponible en: es

Ingredients

For the base

  • 180 gr. buckwheat flour
  • 100 gr. grated carrot
  • 50 gr. flax seed
  • 60 ml. olive oil
  • 1 tablespoon oregano
  • 1 clove garlic
  • 1 tablespoon thyme

Sun-dried Tomato Sauce

  • 80 gr.  sun-dried tomatoes, soaked in water for 1 hour
  • 2 dried peppers, soaked for 1 hour in water or more
  • 1 fresh tomato
  • 4 tablespoons olive oil
  • 1 tablespoon oregano
  • 5 basil leaves
  • A pinch of Himalayan salt
  • 1 clove garlic

Cashew Cheese

  • 250 gr. cashews
  • Juice of 1 lemon
  • 1 pinch salt
  • 2 teaspoons oregano
  • Caramelized Onions with Oregano
  • 1 large onion
  • 1 pinch salt
  • 1 tablespoon agave syrup
  • 1 tablespoon oregano
  • 1 tablespoon olive oil

Peppers with Herbs

  • 1 / 2 red pepper
  • 1 / 2 green bell pepper
  • 1 pinch salt
  • 1 tablespoon thyme
  • 1 teaspoon dill
  • 1 tablespoon oregano

 

Preparation

The base

  1. Soak flax seed for at least 3 hours in 3 parts water
  2. Blend all ingredients
  3. Spread out on the rack of a food dehydrator. Cut into squares or circles. Dehydrate at a temperature of 45ºC, for about 8 hours. Flip. Dehydrate until the dough has a soft texture (not totally dry). Store in an sealed container.
  4. Then blend all the ingredients for the tomato sauce and reserve in refrigerator.

Cashew Cheese

  1. Soak cashews overnight or for at least three hours.
  2. Blend all ingredients until creamy. If necessary you can add a little water. Keep in a sealed container in the refrigerator.

Caramelized Onions with Oregano

  1. Cut the onion into thin slices and cover in salt for at least 1 hour to release moisture and and to soften.
  2. Add remaining ingredients, blend and dehydrate at 45ºC for about 2 or 3 hours.

Peppers with Herbs

  1. Cut the peppers into thin slices, and cover in salt for at least 1 hour.
  2. Add remaining ingredients and blend well.
  3. Dehydrate at 45ºC for about 2 or 3 hours.

Assembly

  1. Spread tomato sauce on the base, then the cashew cheese, and top with a few caramelized onions and some peppers.
  2. Dehydrate at 45ºC for 1 hour. (Optional)
  3. Add a dash of olive oil, some olives, rocket, dried onion, oregano and ever takes your fancy.