Part 12 (1/2)

CRUST:.

Grind 2 cups flaxseed in a dry Vita-Mix container or in a coffee grinder.

Blend together: 3 stalks celery, chopped 2 medium tomatoes 1 cup water 1 large onion, chopped 1 teaspoon Celtic sea salt (optional) Mix ground flaxseed into blended mix by hand. Spread on dehydrating sheets with a spatula. Divide into squares of desired size. Dehydrate only until dry but not crispy.

TOPPING:.

Blend the following ingredients with as little water as possible: 2 cups sunflower seeds 1/2 cup sun-dried tomatoes 1/2 cup raisins Juice of 1 medium lemon 2 tablespoons olive oil 1 tablespoon dry basil Pour in a bowl. Add: 1 tablespoon dry onion 1 tablespoon dry garlic 2 tablespoons nutritional yeast 1 tablespoon miso Mix well.

MAKING PIZZA:.

Spread topping on squares of crust. Decorate with grated yams, sliced cherry tomatoes, sliced mushrooms, sliced olives, and chopped parsley.

Makes 12 ”slices” of pizza.

Nori Rolls

For this recipe you will need: 5 raw nori sheets

PTe MIXTURE:.

1/2 cup walnuts 2 cups sunflower seeds, soaked overnight 3 garlic cloves 1 cup chopped celery 1 teaspoon Celtic sea salt (optional) 2 tablespoons olive oil 1/2 cup lemon juice 1 teaspoon curry powder (or your favorite seasoning) Slice the following ingredients into long thin strips: Half an avocado Half a large bell pepper 2 green onions Blend all the pate ingredients in a food processor until creamy. Spread the pate onto a sheet of nori and add the thinly sliced vegetables. Roll up tight in nori sheet. (Note: To make the nori sheets stick better you can moisten them a little with water, lemon, tomato, or orange juice.) Let the nori rolls sit for 10 minutes and then begin slicing them into 2-inch slices.

Makes 1520 nori rolls.

Nut or Seed Cheese

2 cups any nuts or seeds, soaked overnight 1 1/2 cups water Soak the nuts and seeds in water overnight. Drain and rinse. Put into blender with one cup of water and blend well to break the nuts down into a fine cream. Pour into sprout bag. Hang the sprout bag over a sink or bowl (to drain off the whey) and let ferment at room temperature for approximately 812 hours.

Transfer cheese to a bowl, mix with your favorite seasonings, and stir well. To flavor seed cheese you may use any combination of the following: garlic, lemon juice, chopped fresh cilantro, curry powder, chopped or dry parsley, chopped or dry dill, sun-dried tomatoes, chopped scallions, basil, olive oil, and Celtic sea salt.

Makes 1 pint. Keeps for at least 7days in a covered container in the refrigerator.

Valya's Spicy Almond Cheese

Mix the following ingredients in a bowl: 2 cups pulp from almond milk (pulp should not be sweetened) 2 tablespoons olive oil 1/2 cup lemon juice 1/2 teaspoon Celtic sea salt (optional) 1/4 cup fresh or dried dill weed 1/2 cup diced onions 1/2 cup diced red bell pepper Decorate with cherry tomatoes.

Serves 6.

Sunny Spread