Raw Vegan Pizza and Italian Feast

Lazy Raw Foodist Disclaimer here: although yesterday’s post about Squash Blossoms was actual Lazy Raw Foodist fare, today’s post is not. It’s too pretty not to share, though. πŸ™‚

We had this feast quite awhile ago, but I’m just now getting around to posting photos. It began with a desire to share the joys of Cafe Gratitude with people who had never been there. When I lived in Northern California, I always used to order the pizza there because I would “never take the time to make all those ingredients and the final product myself.” Well, that was almost true. It took four years anyway.

As you can see from the pizza recipe, it actually involves many more recipes:

I worked on this feast off and on throughout the week, texting my friend, Ingrid, status updates along the way. “Today is buckwheat pizza crust day.” “Today is olive tapenade and Brazil nut parmesan day.” Since my intended menu involved several different types of dehydrated goodies, plus juice and pulp, I needed to plan things in advance, both for dehydrator space and to spread the work out for myself. I used recipes from I Am Grateful (the Cafe Gratitude un-cookbook) and The World Goes Raw by Lisa Mann. I also invented some of my own dishes, highlighting fresh produce from our garden. Here are some of the components lined up on the day of the feast:

For an appetizer, I marinated portobello mushroom caps for two days in wheat free tamari, olive oil and garlic, then dehydrated them for three hours to intensify the flavors. I then topped them with a homemade, freshly harvested basil, nettle and purslane pesto and some of the Brazil nut “cheese.”

Pesto stuffed portobellos with Brazil nut parmesan and fresh parsley garnish

I followed the appetizer with Cafe Gratitude’s signature pizza dish, fresh greens and a homemade Italian salad dressing, compliments of olive oil, lemon and herbs from our garden. Sometimes presentation is everything. In this case, it helps, but I just love all the flavor combinations!

I Am Passionate, with salad and Italian dressing in between slices

We set the table with faery candlesticks David had procured on his many faery garden expeditions for yours truly:

And then filled it all with food:

Knowing that our friend Ingrid often sneaks in an inspired dessert that might take center stage, I opted for an Italian dessert that I could send home with our friends, just in case. I made chocolate-pistachio-cherry biscotti, adapted from Lisa Mann’s The World Goes Raw. It turns out the biscotti went well with Ingrid’s masterpiece:

Ingrid’s Chocolate Raspberry (all raw and vegan) Torte

Happy dessert companions with fresh peppermint garnish

I have to admit that I don’t normally eat this way. I’m a double smoothie a day plus a salad gal, and this meal was beyond rich. That didn’t stop us all from joining the clean plate club during each course. Ingrid doesn’t remember where she first saw this recipe, so if it looks familiar to someone, please let me know whom to credit. She found it somewhere online a long time ago, and this was her first attempt, with some tweaking to make it lower glycemic than the original:

Cacao Ganache and Raspberry Tart

Ingredients:

1 Pint of Raspberries

Crust:

1/2 C Almonds, ground fine
2 T Cacao
1 T Coconut Butter or Coconut Oil
1 Tsp of Yacon Syrup (optional)
1 Tsp of Vanilla Powder
A dash of Sea Salt

Ganache:

1/2 C Cacao Powder
1/4 C Sweetener such as Agave, but I use Grade B Maple Syrup
1/4 C Coconut Butter, softened
1/4 C Filtered Water

Oil ring mold with coconut oil and sprinkle with cacao powder. Combine all crust ingredients and pat 1/4 inch layer into the bottom of ring mold (I used a cylinder mold of 3 inches).

Then I make my Ganache and pour half of it into the mold and top with a layer of raspberries. Then I pour the rest of the Ganache on top and put on another layer of raspberries, and refrigerate!

The other recipes from this feast are either in Cafe Gratitude’s I Am Grateful book, Lisa Mann’s The World Goes Raw, or are a Lazy Raw Foodist hodge-podge of fresh ingredients from someone too lazy to measure or write things down. I hope you’ve enjoyed the virtual tour. It was a labor of love, not soon to be repeated, but definitely worth every ounce of effort!

11 responses to this post.

  1. Posted by jonah on August 12, 2012 at 4:57 pm

    that looks and sounds really delicious.

    though, admittedly, i am a bit taken aback by the miniature candelabra. curious indeed.

    thanks for sharing. πŸ™‚

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  2. Posted by laurabruno on August 12, 2012 at 5:01 pm

    That was David’s idea. It is now near some miniature furniture. πŸ™‚

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  3. i ESPECIALLY loved the faery candlesticks! the food looked scrumptious too xoox!

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  4. Posted by laurabruno on August 12, 2012 at 6:25 pm

    xoxo miss you!

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  5. Posted by jonah on August 12, 2012 at 8:15 pm

    hmmm… i think it calls for a tiny tea party πŸ˜‰

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  6. Posted by laurabruno on August 12, 2012 at 9:02 pm

    LOL, we have several going on at all times. πŸ˜‰

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  7. miss you too!! had an interesting dream last night with you. will share in an email xoox

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  8. Posted by laurabruno on August 13, 2012 at 2:03 pm

    …will look forward to reading it. πŸ™‚ xoxo

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  9. Looking for a fun, easy, nut free raw vegan dessert recipe? Look no further than these chocolate coated banana truffles by Karolina EleonΓ³ra! Simply slice your fresh bananas, roll them in a light dusting of cacao, lucuma, mesquite, maca and a pinch of cardamom, dip in your melted white chocolate and let them rest to harden. You might also try popping them in the freezer for frozen banana chocolate coated “ice cream” bar bites! If you’re an especially lazy lady ; ) try bypassing the slicing step altogether, and dip a while banana in chocolate and pop in the freezer as is!

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  10. Posted by laurabruno on August 15, 2012 at 1:03 am

    Yum! Thanks for the tips. πŸ™‚

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  11. […] about a Raw Vegan Easter Feast, a Raw Vegan Thanksgiving Feast, a Raw Vegan Indian Food Feast, a Raw Vegan Pizza and Italian Feast, Raw Vegan Thai, Tiramisu and Key Lime Pie, two Raw Vegan Christmas Feasts, Goji Dandelion Red […]

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