I thought you might enjoy on this soup on one of these cool winter days!  To make it even more nutritious than the original recipe, use fresh squeezed veggie juice in place of water.

Check out the video below the recipe if you'd like to watch me make it!

Ingredients:
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1-2 cups (240-480 ml) water or fresh squeezed veggie juice
Romaine lettuce (Start with 2-3 leaves, working up to 1/4 lb. or more)
1 avocado, quartered, peeled and pit removed
2 large tomatoes, quartered
3 sun-dried tomato halves, soaked in water for 15 minutes
1 stalk celery, cut into 1 1/2” pieces
1 cucumber, cut into 1 1/2” pieces
1 Tablespoon (15 ml) chickpea miso or 1/2 teaspoon Celtic Sea Salt
1/4 oz. dulse (optional)
2 Tablespoons (30 ml) lemon juice
2 teaspoons (10 ml) cumin
2 teaspoons (10 ml) chili powder
1/8 teaspoon (0.125 ml) cayenne
 
Place the water and lettuce in the high-speed blender.  Run on high until finely chopped.  Add remaining above ingredients and blend on high until liquefied.  Transfer to a large serving bowl.
 
1 ear of corn, kernels removed from cob
 
Stir the corn into the soup.

This recipe is from Level Four of the "Transitioning to Living Cuisine" book.  The Sunny Cheeze Sauce is from Level Six of the book.

It is low-fat, raw, vegan, wheat-free, gluten-free, dairy-free and delicious!

You can make a triple batch and freeze the crusts in ziplock bags between sheets of parchment paper.  You can also freeze the marinara sauce and un-cheese sauce in ice cube trays, then pop into a freezer bag once they are frozen.  

Whenever you are in the mood for pizza, just take a crust out of the freezer with a couple cubes of marinara sauce and cheese.  Warm the cubes over low heat in a saucepan or double boiler until warm (105-110 degrees Fahrenheit).  Spread the Cheese sauce over the crust and top with your favorite veggies, then dollop the Marinara sauce over the veggies and it's ready to eat.  If you prefer it warmer, you can dehydrate at 125-130 degrees Fahrenheit for about 30 minutes.  

Crust:
1 carrot, cut into 1 1/2” (3.8 cm) pieces
1 stalk of celery, cut into 1 1/2” (3.8 cm) pieces
1 zucchini, cut into 1 1/2" (3.8 cm) pieces
Water to cover veggies (as described below)
1 cup (240 ml) sunflower seeds, soaked in water for 8-10 hours
or use sunflower seeds from staple stash
1/2 cup (120 ml) buckwheat groats, soaked in water for 15 minutes, let sit for 8-10 hours
            or use buckwheat groats from staple stash
2 dates, soaked in water for 15 minutes, pitted (optional)
1 clove garlic, core removed
1 Tablespoon (15 ml) chickpea miso or use 1/2 teaspoon (2.5 ml) Himalayan salt
1 teaspoon (5 ml) onion granules
 
Place the carrot, celery and zucchini in the high-speed blender container and add just enough water to cover the veggies.  Run on high speed using tamper until mixture is a dough-like consistency.  Transfer to a large mixing bowl.
 
1 cup (240 ml) buckwheat groats, soaked in water for 15 minutes, let sit for 8-10 hours
            or use buckwheat groats from staple stash
1 1/2 cups (360 ml) ground flax seed
2 teaspoons (10 ml) oregano
1 teaspoon (5 ml) basil
 
Stir the remaining above ingredients into the dough.  Divide dough evenly onto four 16” x 16” dehydrator trays lined with Paraflexx sheets.  Spread the dough to 1/16 (0.3 ml)” thickness.  Dehydrate at 110°F (43.3°C) for 2-3 hours, flip crust over onto mesh tray and carefully peel off the Paraflexx sheet.  Dehydrate for another 4-5 hours or until crust is dry.  If you prefer a crispy crust, dehydrate longer.  Crust keeps best in sealed container in refrigerator for a week or more or 3-4 months in freezer.
 
Un-Cheese Topping (there is also a lower fat version below this recipe):
 
1/2 cup (120 ml) cashews
1/4 cup (60 ml) macadamia nuts or use sesame seeds from staple stash
1/4 cup (60 ml) pine nuts or use walnuts from staple stash
2 teaspoons (10 ml) onion granules
1 large date, pitted
1 medium carrot, cut into 1 1/2” (3.8 cm) pieces
1 clove garlic, core removed
2 Tablespoons (30 ml) fresh-squeezed lemon juice
1 Tablespoon (15 ml) chickpea miso or use 1/2 teaspoon (2.5 ml) Himalayan salt
1/2 teaspoon (2.5 ml) dry mustard
1/4 teaspoon (1.25 ml) ground white pepper
 
Place all above ingredients in high-speed blender and run on high speed with tamper until it reaches cheese sauce consistency.  Add water if necessary.

Sunny Cheeze Sauce (a lower fat version of the cheese sauce from Level 6)

1/4 cup (60 ml) sesame seeds, soaked or sprouted
1/4 cup (60 ml) Chia gel (optional)
1/4 cup (60 ml) water
1/4 cup (60 ml) nutritional yeast (optional)
1 large date, soaked 15 minutes, pitted
1 medium carrot, cut into 1 1/2” (3.8 cm) pieces
1 clove garlic or 4 garlic greens
1 stalk celery, cut into 1 1/2” (3.8 cm) pieces
1/2 teaspoon (2.5 ml) dry mustard
2 Tablespoons (30 ml) fresh-squeezed lemon juice
1/4 oz. whole dulse or 1/2 teaspoon (2.5 ml) Himalayan salt
 
Place above ingredients in high-speed blender and run on high speed with tamper until cheese sauce consistency.  Add more water if necessary.
 
Marinara Sauce

3 medium tomatoes, quartered and seeded
2 stalks celery, cut into 1 1/2" (3.8 cm) pieces
1/2 cup (120 ml) sun-dried tomatoes, soaked 15 minutes
1 clove garlic or 4 garlic greens
1 small sweet onion or 4 onion greens
1 date, soaked 15 minutes, pitted (pitted)
1/2 oz. whole dulse or 1/2 teaspoon (2.5 ml) Himalayan salt
1/4 cup (60 ml) hemp seed (optional)
2 teaspoons (10 ml) fresh-squeezed lemon juice
 
Place all ingredients in high-speed blender and blend on high until smooth.  Add more water if necessary for desired consistency.
 
2 Tablespoons fresh oregano, chopped or 1 teaspoon dried oregano
2-3 Tablespoons fresh basil, chopped or 1 1/2 teaspoons dried basil
1 Tablespoon fresh thyme or 1/2 teaspoon dried thyme
 
Stir the oregano, basil and thyme into the blended marinara sauce.

Vegetable Toppings Ideas:
 
Chopped tomatoes
Chopped red, orange or yellow peppers
Chopped onions
Sliced mushrooms
Zucchini sliced thin with a vegetable peeler or mandoline
Chopped broccoli or cauliflower
Chopped spinach
Sun-dried olives