1 zucchini, spiralized, and cut in thirds.
1 carrot, thinly sliced
1/4 red onion, chopped
2-3 cups mushrooms, chopped
1/2 c red bell pepper, chopped
1 cup spinach, chopped (optional)
1 tomato, chopped
1/4 tsp each, basil, onion powder, garlic powder, oregano, parsley
pinch of cayenne
2 tsp nutritional yeast (optional)
2 Tbsp sprouted quinoa flour (you can try sprouted oat flour or almond flour as well).
1/4 tsp sea salt
2 Tbsp ground flax seed
1/4 cup, plus 2 Tbsp filtered water
Place all of the chopped veggies in a large mixing bowl. Add remaining ingredients, except flax seed and water and massage well with hands. In a small bowl, mix ground flax seed and water. When it thickens, pour over veggies and massage into them with hands.
Using a round cookie cutter, (about 31/2 - 4"), on top of a non-stick dehydrator sheet, firmly press the veggies into the mold. This recipe created about (6-8) 1 1/2" thick rounds. Dehydrate at 110 degrees for 2 hours. Move onto mesh dehydrator tray and dehydrate another hour or so.
Add ingredients to blender and mix until creamy, adding olives last, leaving some small chunks. You can place in a bowl and warm on bottom of dehydrator for 30 minutes.
1/2 cup cashews (soaked 2 hours)
2 Tbsp pine nuts
1/2 cup water (as needed to blend)
pinch sea salt
1 Tbsp lemon juice
Blend ingredients until creamy. Add only a bit of water at a time and repeatedly stop to scrape sides of blender jar with a spatula. When creamy, cover and set aside.
Spoon a bit of Marinara Sauce onto each plate. Flip frittata upside down. The bottoms is still very moist and this will now be on top. Add a dollop of Cheese and garnish with slices of avocado, chopped olives, red pepper, etc. You could also serve this on a bed of spiralized zucchini. If you are transitioning to raw, this would be delicious served over a bed of rice. ENJOY! (This can be warmed in dehydrator prior to serving).