Since Mother’s Day is in May, I decided to create this recipe in honor of her. She loves Indian curry food, although is not a fan of spice, so this is a mild dish. You can add as much or as little spice as you choose. Despite the fact that the recipe looks long, it’s really simple. A zap in the food processor, a quick mix in the blender, and a bit of chopping here and there. Allow at least 2 hours for the eggplant to sit in the dehydrator, but for best results, about 4-6 hours. Enjoy!
Crust: 1 1/2 cups almonds 1 cup pitted, packed dates Grind the almonds into crumbs, in a food processor. Add the dates and process into a dough. Add 1-2 teaspoons water if the dough is[…]
My dad loves pizza… and luckily I’m able to make him an incredible raw vegan version – guess what he’s getting for Father’s Day dinner this year? With just a little prep and dehydration time for the crust, your most glorious pizza is served