Raw Vegan Mushroom Pizza

This recipe comes to us from our friend Marina at Soul in the Raw! Marina Yanay-Triner is a health and nutrition coach through Soul in the Raw, specializing in teaching individuals and groups about raw food, or how to add more fresh fruits and vegetables into their daily diets. The core of Soul in the Raw is using raw vegan food to attain great health, mental balance, and connection to one's own body. Visit her Blog, Facebook, and Instagram. Why stand in the kitchen and dehydrate “pizza crust” for hours? Just use a lovely Portobello mushroom for your pizza! Portobello’s are extremely protein rich little friends. They have a lot of selenium, which helps in DNA repair in the body and helps the body produce antioxidants. They also contain a lot of copper, phosphorus, and potassium, iron, magnesium, manganese, calcium and zinc. And even B6 and B1! Directions Equipment:

• Blender

  For the crust:

• 1 large Portobello mushroom, stem removed

Method: Wash the mushroom with a paper towel (it soaks a lot of water so it’s best not to put it directly under a stream of water) and soak it in a small amount of ume plum vinegar for about 30 minutes   For the marinara sauce, you will need:

• 3 cups tomatoes of your choice, chopped
• 1 cup sundried tomatoes, soaked ahead of time for 30 minutes in just enough water to cover
• 1.5 tablespoons chia seeds
• 2 cloves garlic
• 1 small piece of ginger
• Italian herbs to taste
• A pinch of salt, if necessary (taste test first)
• 1 tablespoon onion powder

Method: Blend all ingredients until very smooth. Add water from the soaking liquid of the sundried tomatoes only if necessary for blending.   For the mushrooms:

• 2 cups sliced white-button or mushrooms of choice
• 2 tablespoons coconut aminos
• Coriander and Italian seasoning to taste

Method: Soak mushrooms in coconut aminos and spices for 30 minutes or more.   For the “cheese” you will need:

• 1 cup raw macadamia nuts (soaked overnight)
• Small amount of water, enough for blending
• A pinch of sea salt and black pepper
• Juice of half a lemon
• Optional: 1 tablespoon nutritional yeast

Method: Blend all ingredients together in a high speed blender (you will need one for this recipe). You can use your tamper if necessary. You will probably have cheese leftover, which you can use in another recipe, or ferment overnight by placing in a bowl with 1 probiotic capsule mixed in.   For the toppings: Finely sliced raw olives   How to assemble: Lay the mushrooms down on the flat side. Fill them with the marinara first, then some cheese, and then top with your favorite toppings!   Original Recipe: https://soulintheraw.com/2013/05/09/mushroom-pizza-marinara-sauce-and-raw-nut-cheese-oh-and-also-a-spicy-nut-and-seed-mix-for-every-day-use/