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Oriental cauliflower pitas

from Raw Food & Plant Based Chef Boris Lauser - www.borislauser.com

Ingredients

Cauliflower pita

- 250 g cauliflower

- 60 g sprouted rolled oats

- 80 g macadamia nuts

- ½ teaspoon salt

- ⅓ teaspoon turmeric powder

- 1 garlic clove

- ¼ teaspoon kala namak salt (or normal salt)

- A little nutmeg

- 20 g olive oil

- 40 g water

- 5 g lemon juice

- 4 g psyllium husks (approx. 1 tablespoon)

- 1-2 teaspoons black cumin seeds

Tomato sauce

- 300 g soft ripe tomatoes (2 medium sized tomatoes)

- 10 g onions (1/4 small onion)

- 5 g garlic (1 clove)

- 50 g olive oil

- 3 black peppercorns

- 40 g sun-dried tomatoes (optional) soak in very little water if very hard)

- 25 g coconut blossom sugar (depending on the tomato!!)

- 1 tsp ras el hanout or other oriental spices

- 1 tsp oregano

Topping

- 1 small courgette

- 12 cherry tomatoes

- 1 tbsp dukkah or harissa spice mix

- 2 tbsp olive oil

- ½ tsp salt (depends on the spice mix!)

- Some chilli or cayenne powder (to taste and depending on the spice mix)

- Optional: 1-2 tsp agave syrup

More toppings

Vegan mozzarella (homemade according to Boris' recipe from the Vegan Masterclassor bought, e.g. from Soyana)

rocket or basil

Fermented cauliflower (homemade according to Bori's recipe from the Vegan Masterclassor bought, e.g. from Complete Organics)

Preparation

Cauliflower is a great and often underestimated ingredient. The valuable antioxidant sulphurofan contained in it only becomes active after the cabbage has been cut and left to oxidise in the air for at least 10 minutes. So there's nothing better than eating cauliflower raw. In his latest recipe, our Raw Food & Plant Based Chef Boris Lauseruses the cabbage in a delicious oriental pita.

For the pita
1. First, finely process all the ingredients except the water, oil, psyllium husks and black cumin seeds in the
Magimix .
2. Then add the water and oil and process again.
3. Finally, add the psyllium husks and process again. Leave to swell briefly
4. Divide the dough into 12 equal pieces and spread each piece evenly thin and round on a drying film. Approx. 10cm in diameter. Sprinkle with black cumin seeds and press the cumin seeds in a little.
5. Dry in the dehydrator at 45 degrees for approx. 15 hours (until the pitas are crispy).

For the tomato sauce
Finely puree all the ingredients in a high-speed blender on the highest setting until the sauce is slightly warm.

For the topping
1. Finely dice the courgette and cherry tomatoes into 8 pieces.
2. Mix with the spices and olive oil and agave syrup (if using) and dehydrate at 45 degrees for approx. 3 hours.

For the final pita
1. Top each pita with a tablespoon of tomato sauce. Spread a tablespoon of tomato sauce on each pita. Always leave a small edge free.
2. Dry in the dehydrator for another 1 hour at 45 degrees until the tomato sauce dries out a little.
3. Top with the remaining toppings and serve.

Serve with a tasty colourful salad.

Savoury Mexican vegetable tart

by Angela Griem - www.createrawvision.de

Ingredients

Base

200 g raw hazelnuts, soaked in water for 10 hours and dried in a dehydrator

100 g raw and sprouted barley flakes, ground

80 g raw chestnut flour

½ tsp rice miso

1 tsp Nama Tamari

½ tsp pepper

salt

10 sun-dried tomatoes, soaked in 120 ml water

Soaking water from the tomatoes

½ small onion

1 tsp psyllium husk flour

Vegetables

- 1 medium-sized red pepper, finely diced

- 1 medium-sized yellow or orange pepper, finely diced

- 1 medium-sized leek, finely sliced into rings

- 100 g sweetcorn, fresh or frozen

- 100 g peas, fresh or frozen

- 3 tbsp raw olive oil

- ¼ tsp salt

Chipotle cream

- 250 g raw cashew nuts, soaked in water for 2 hours

- 1 medium red pepper

- ½ small onion

- 2 cloves of garlic

- 1 tsp lime zest, grated, alternatively lemon zest

- 1 tsp chipotle powder (smoked chilli powder)

- 1.5 tbsp lime juice, alternatively lemon juice

- 1 tbsp apple cider vinegar

- 1 tbsp Nama Tamari

- 1 tbsp raw olive oil

- 1 tsp cumin

- 2 tbsp coconut blossom sugar

- pepper and salt

- 1 tsp psyllium husk flour

Preparation
Place all the ingredients for the vegetables in a baking dish and mix well with a fork. Leave to marinate in the dehydrator at 42 °C for about three hours or longer. Stir again briefly from time to time.

Process the hazelnuts into flour in a high-speed blender and then blend evenly with the barley flake flour, chestnut flour, rice miso, nama tamari, pepper and salt in a food processor fitted with an S-insert. Blend the dried tomatoes with the soaking water and onions in a high-speed blender to a smooth liquid, then add to the other ingredients in the food processor and process everything well to a smooth and sticky dough. Season to taste with miso, nama tamari, pepper and salt.

Add the psyllium husk flour and work into the dough well with your hands. Dust the tart tin with buckwheat flour, press the dough firmly into the tart tin with your hands and pull up a rim. Make sure you work very carefully so that there are no holes in the dough later. Leave to set in the freezer for about two hours.

Rinse the cashew nuts thoroughly with cold water and then blend with all the other ingredients for the chipotle cream in a high-speed blender until smooth. Season to taste with lime juice, lime zest, chipotle powder, apple cider vinegar, nama tamari, coconut blossom sugar, cumin, pepper and salt. Then stir in the psyllium husk flour.

Carefully remove the frozen pastry from the tart tin. Set aside a few tablespoons of the vegetable filling and mix the rest with the chipotle cream. Pour the filling into the tart tin and smooth it out. Top with the reserved vegetables. Leave to set slightly in the freezer for a further hour and then cut into pieces.