Wow. What a great meal. My favorite part? EVERYTHING. There are a couple of different components to this pizza: the tomato sauce, the pesto and the nut cheeze. Oh yeah, and the portobello mushrooms of course. : )First, I rubbed olive oil and salt on the mushies and dehydrated them for about an hour and a half. I actually took it out of the dehydrator before the excess water had completely dried out, but I couldn't help it. I had just run 6 miles and was ready to chow down! But I'd recommend 2 hours of dehydration time. Portobellos are incredibly porous and you don't want water squishing around your pizza!
For the pesto, I mixed 1 cup cilantro, 1 cup spinach, 1/4 cup pine nuts, 1 tablespoon olive oil, 1/4 tsp salt and 2 tablespoons of lemon juice in the food processor. It's light and yummy, and I think I'm going to put it on some sunny tomato bread tomorrow. Definitely versatile.
Next, my favorite: the tommy sauce! I got this recipe from Heathy here, subbing the onion with a teaspoon of onion powder.
The nut cheese is also from Heathy at the link above.
All in all, a fabulous introduction into portobello mushroom pizza, thanks to the wealth of online raw vegans out there.
Blessings,
Siham
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