I haven’t spent enough time playing with my dehydrator nor have I made a big enough dent in the stack of recipes that I have building up in my “Bookmarks”. It’s time to get back in the game! This calzone recipe has been on the top of my list for a while and finally got down in the kitch to make it! I found it on The Sunny Raw Kitchen and immediately started drooling. It looked so good! I have wanted to make it for some time but it is quite time consuming and requires a few days of prep, but found out that it is worth it!
This could be my best raw creation yet, maybe even better than the pizzas I have made! The delicious “calzone” was stuffed with cashew-macadamia cheese, spinach-avocado spread and marinated mushrooms and broccoli. It was aaammaazzziingggg. I’ve already started sprouting more buckwheat groats and chick peas for my next attempt at making this. I want to perfect making the “calzone” because I think it’s fun to bite into something that is stuffed and loaded with flavor.
I have the 9 tray dehydrator and it sucks up a lot of energy to use it so when I am making something I like to fill each tray and get the max out of the time. I had a container of carrot pulp in my fridge left over from some juice I had made the day before. I also had left over kale stems and green scraps that I needed to use up. I usually always keep nuts/seeds in my fridge so I was able to find some almonds and flax seeds to make the carrot and green crackers. I ended up making Carrot Crackers from a recipe I found on Gone Raw. They turned out so good! I can’t wait to make more of these! I also made some veggie pulp crackers with random greens, flax seeds, onions, garlic, etc…
I made a macadamia nut cheeze to go along with my crackers. This was the perfect appetizer and my guinea pig friends loved it
Now for the Calzone….
Here’s the recipe::
special thanks to Carmella adopting it from From Alissa Cohen’s “Living on Live Food”
4 Cups Sprouted Buckwheat
1 1/2 Cups Soaked Flax Seeds
3/4 Cup Olive Oil (I used more like 1/4 cup)
1 1/2 Cups Carrots (or carrot pulp)
2 Cloves Garlic
1 teaspoons Curry
1 teaspoons Rosemary
1 teaspoons Thyme
2 teaspoons Sea Salt
4 Cups Spinach
1 Large Avocado or 1 1/2 small Avocados
1/2 Tbs Lemon Juice
1/2 teaspoons Herbamare Seasoning Salt
(I added a little water as the dip was too thick to my liking…)
1 Cup Broccoli, diced
1 Cup Mushrooms, diced
1/4 Cup Olive Oil
*I also added a Tablespoon of Tamari and Apple Cider Vinegar
Dash Sea Salt
For the Dough:
Grind the carrots in food processor (or use carrot pulp if you have recently made carrot juice) Add in rest of ingredients and blend well until reach dough-like consistency.
On teflex sheet, form half the dough into a half circle about 1/4 – 1/2 inch thick. Repeat on second teflex sheet with remainder of the dough.
Dehydrate at 105 for 3 to 4 hours; then turn over and dehydrate for another 1 to 2 hours. (You don’t want it too dry though!)
For the Cheese:
In a food processor, blend all of the mozzarella cheese ingredients together until its completely smooth.
For the Spinach Dip:
In a food processor again, blend all of the ingredients for the spinach dip together until smooth.
Marinate the broccoli and mushrooms in the olive oli and sea salt for about 20 minutes or until the dough is done in a few hours.
1. Remove one sheet of crust (the dehydrated dough) from the dehydrator and spread the entire mixture of Mozzarella Cheese on top of the crust.
2. Place the spinach dip on top of the mozzarella cheese that is now on top of the crust. (These layers will be thick!)
3. Drain the marinated veggies and place these on top of the spinach dip.
4. Remove the other “half” of the crust from the dehydrator. With a very large spatula and with your hands flip the crust onto the top of the “loaded” crust.
5. You will have to push this down a bit and may have fillings seeping out. That is okay.
6. With your fingers, go around the sides of the calzone and pinch together the crust. You may have to wipe away any filling that is leaking out as you pinch. Just be sure to close the sides well.
7. Dehydrate your assembled calzone at 105 degrees for 14 to 18 hours.
This will stay in the refrigerator for a day or two but is really great warm, straight out of the dehydrator.
I paired the calzone with my favorite Kale salad and used my new plating cylinder.
I simply massaged the kale with lemon and salt. I added some tahini and tamari and massaged some more. I finally got to use my new plating ring to give the salad a beautiful presentation. I layered the massaged kale with julienned carrots and cucumbers, sprinkled crispy kale crackers and hemp seeds…
Get creative. Get RAW! xoxo Rebecca Jean
ps. Thanks again Carmella for the sharing the recipe!!