Zucchini Pesto Remix

Zucchini Pesto Pizza: The Remix

Disclaimer:
I can’t say I’m all that sane lately or that my house is in order, but we did have a REALLY delicious dinner tonight… and I’m so thankful that at least some of that could come straight from our garden. If you’re an overwhelmed individual please keep in mind that I made baby steps to this point (I’m finally getting a garden going in my 30s). We still have nights all the time where I call my husband on his way home from work and he picks up…(gasp!) fast food. But I don’t feel guilty about that anymore. We eat healthy when we can and I’m grateful for that!

(If I had a dehydrator to make a different crust this would’ve been raw vegan…. Oh and minus the goat cheese too! …but close enough.)

PIZZA: The Vitamix worked a bit better for making the spread (same recipe for that as previous post). Also, I marinated the mushrooms, onions, and bell peppers, rather than cooking them. Super easy and it’s really amazing how great they taste marinated! Made the spread first. Put it on the pizza and cooked in oven at 170 (the lowest my oven goes) for about one hour (cheese was on for the last 10 to 20 minutes).
When we were ready to eat I threw the marinated veggies on it.
Marinated veggies for about 30 minutes in bags. Kale, bell peppers, and red onion I put it in one bag with half a lemon’s worth of juice and salt. The mushrooms were in another bag with one lemon’s juice, one forth a cup of soy sauce, and salt and one pressed garlic clove.

DESSERT: The avocado chocolate mousse is amazing! I highly recommend the raw cookbook that I got that recipe from (as pictured below).