"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Tuesday, June 8, 2010

Pizza with Pazazz!

The more I eat "raw", the more I crave raw living foods - I'm finding I really do not miss some of my former favorites, like pizza. Here's one reason why:

Now does that not look like the "real thing"? That's because it IS the REAL THING! Real food, that is.

With a side of quacamole and some fruit with lime juice squeezed over it and sprinkled with a bit of chili powder, this was a dinner that satisfied in every way. High in flavor, texture, color...

a joy to savor!..

to the last bite!

And so easy!
I used a 4" Portobello mushroom cap, snapping off the stem and using a spoon to scrape out the dark gills. Then a little squeeze of lemon juice on the prepared underside, and spread some nut butter right over that. I had raw tahini on hand, so that's what I used. Then a few thin slices of ripe tomato, sprinkled with chopped onion, and diced marinated Portobello mushroom "steaks" I also had in the fridge. A few fresh basil leaves, tightly rolled length-wise then sliced thinly for a chiffonade, and finally a sprinkle of nutritional yeast.
Hallellujah, pizza is back on the menu!

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