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- Look, I get it. This is not real pizza, but it looks a lot like pizza, and it's also really delicious and very good for you. Let's go make it. Cauliflower is like the kid that got picked last in gym class. It's just sitting there all alone on the vegetable tray at the end of the day by itself. It's so sad. However, it has a lot of great benefits. It's good for your heart, it has anti-inflammatory properties, and it also just is the perfect texture for something like this, a pizza crust, because it's firm yet spongy. So, first thing we need to do is chop up this cauliflower. You could get really crazy and get some purple or yellow cauliflower if you really want to, but we're gonna use white today. We just wanna get all the little florets off. So, all we really want is the ends here. This stalk stuff, we don't need it. Excess baggage. It's gonna be around two or three cups, and then we're just gonna put it straight into the food processor. Okay, we're just gonna blend this up for 30 seconds to a minute. You can probably see that it's starting to turn into, like, a coconut flour right now. It's really light, and that's because we used the little florets. That's why you don't wanna get too much of the stem in there, 'cause it's too firm. And it should look like that. And now we're just gonna add the rest of our ingredients in. There's a little paprika, some nutritional yeast, which also gives it a nice flavor, some garlic, a little bit of olive oil helps it stick together, some fresh oregano because it smells really f'ing delicious, and just a couple pinches of salt. Also smells extremely delicious. Okay, now we are just going to grab our nonstick sheet. I am using the dehydrator for this one. Get excited, everybody. Basically, I'm gonna create, as if I'm working with Play-Do, a circle of pizza. You do have to be careful with it. This is not like regular pizza dough. It's delicate, but it is made out of vegetables, after all, so it's sensitive, like me. At its thickest, it should probably be a half inch, but probably want it thinner than that, and just make sure all the edges are rounded out. Also, the thinner you have it, the quicker it's gonna dry out. It doesn't have to be perfect, but as you can see, it's like a little personal pan pizza. I'm gonna go put it in the dehydrator. Good morning. Well, we're gonna pretend it's morning. The crust should be all done, because we dehydrated it overnight. It smells real, real good. The important thing here is to give it some time to cool off. If you start to try to work with it already, it's just gonna all fall apart, so let's stick it aside for a second. Now we are just going to make some really simple toppings. You could really use anything here. I'm just going to use some arugula and portobellos, and just really thinly slice these portobellos, and what we're gonna do is kind of like a marinade, just pour some of this balsamic on there and give it some nice flavor and let it soak all that up. So let's set this aside while we make our tomato sauce. Throw in some sun-dried tomatoes, which are soaking. I'm also gonna put the water that they're soaking in in here, also just one medium-sized tomato, pepper flakes, just 'cause I always do, a little bit of lemon juice 'cause that makes everything better. And I'm gonna get some scallions in here. Just chop it up and get it in there. It just adds some really nice flavor. Okay, and a good old blend. Oh, yeah. If it's looking too thick at this point, you can put a little bit more of the water that the sun-dried tomatoes were soaking in, or regular water, but I don't like to lose any of that flavor. Okay, this looks awesome. It's kind of a thicker sauce, but it's gonna work really well on this crust. The important part here is to be gentle, just gotta be delicate, conscientious, sensitive, other delicate words. Using the back of your spoon just do a little spread. It's so delicate. You really don't wanna ever be pressing down. I know this seems kind of obnoxious, 'cause it seems really, like, oh, it's a pizza, but if you mess it up, it doesn't matter. It's still really delicious as a crumble. I would definitely eat it as a crumble. This is just like, probably, the first time you are making it, you want it to look prettier, show it to someone or... I, when I make it for myself, always mess it up and end up eating it in a bowl or a mug, if I don't have any clean bowls. It also smells really delicious. Is it looking pizza-like yet? It feels like it. Now I'm gonna take some of these toppings that are nice and softened up, and just spread 'em on top. This is the dynamite part. This makes the flavor just really awesome. You could really use anything and use the same technique of just massaging it with a little balsamic. And we're here. We've made it. Listen, I've eaten a lot of pizzas by myself, in the comfort of my home, alone, but this is one that I could have eaten and felt better about, and you can too. It's not delivery, it's cauliflower. It's fine, it's still all in one piece. It's still all in one piece. Everybody relax. Hi, I'm Laura. Welcome back to Raw. Vegan. Not Gross. I actually brought a friend today who's right here. His name is Kelly . He is from Australia, and if you don't understand what he's saying, that makes two of us. Guy has his own show on Tastemade. It's called Day Tripper. He has a channel called Bondi Harvest. - Nice accent. - Thank you, and he has his own restaurant. - Yeah. - Those are all the bullet points I could remember. He's going to show us how to make a raw chili slice, - Yes. - which means a cake. - So, we've got some coconut, some shredded coconut. I've got some maple syrup. We've got some awesome macadamia nuts, they're native to Australia. - That's right. We haven't used that at all on the show yet, and I love macadamia nuts, so-- They're good, they're tasty. I'm pumped about that. - We're gonna use some coconut water from a young coconut, some dates, some currants, some chili for a bit of spice, and some cocoa powder. That's gonna be tasty, healthy, it's exciting. Well, the first step is turning the shredded coconut into a coconut butter. Don't make a mess either. - Okay. - I knew that was gonna happen. - This is a disaster already. Why are we doing this? Why are we not just putting the shredded coconut straight into your recipe? - Yes, so the idea is that when you break it down into a butter, once you put that in the fridge it sets again, so you make the butter, you put all the ingredients in, and then when you set it, it sets the cake and holds it, or the slice, and holds really, really good. Otherwise, it would just be a bunch of ingredients. It wouldn't stick together. - And do you use this kind of thing for vegan stuff because you don't have the luxury of using butter or things that will otherwise bind it together? - Exactly, and it's a cool process. - It's awesome. It's like magic. - It is like magic. - It's like magic. It's pretty cool. - So we'll turn this on, we'll get this blending. All right, well, that's gonna take about half an hour, so I think we're gonna go for a walk, play some cards, drink some coconuts, have a dance. - Did I get it? Did I do it? - Yeah. - How's it looking? - It's coming together. - Super. - Boom. - You reckon that looks ready? - Yep. - Yep? Good. - Whoo! So the machine is real hot. That happens, totally normal. - It's amazing how it turns into butter. Yes, so the next step is throwing the chili, cocoa powder, and, obviously, the maple syrup. Combine that together, coconut water. - We're just basically dumping everything? - Yeah, just dump it all in, apart from the fruit and the nuts. - It's my kind of party. It's just the juice of this, or the meat and the juice? - Yeah, just the juice. Give it a blitz. - Give it a blitz. - And you wanna start throwing in the cocoa powder, the chili. - How much of this is it? - How hot do you want it? Wow. - I'll tell you how hot. - Yeah. - And then, - And then, just a little-- - take it out, - Yeah, straight in and give it a blitz. - Oh, yeah. - Yeah, it's cool, huh? Madam? Thank you. - So, use the chili, and fold the other ingredients through. What we're gonna do is we're gonna coconut oil the tin to stop it from sticking, and chuck it in the fridge. - And I'm folding things into the batter. - [Kelly] Yeah, you are. - [Laura] This is cool. - Yeah, it's a fun recipe. There's actually quite a large raw movement in Bondi. - And where is Bondi? In Great Britain? Sorry, it's in Australia. - It's in Sydney. So, I'd say we're the most popular beach in Sydney. Sort of large, sort of health movement, everyone's sort of really healthy, running, surfing, and that sort of stuff, so, - Sounds like it sucks. - It's a horrible place to be. - You're doing a great job. - Thank you. I don't think that's connected. - No, not yet. - Oh, did you do that on purpose? Let me help you there, son . - Thanks. All oiled and ready to go. - And now we're gonna dump this into there? - Exactly, as simple as that. - Raw food is all just dumping . This is gonna be delicious. So it's just all gonna get really solid once you put it in the fridge? - Yep. - Do you sell this at your restaurant? - Yep. - Really? - Yeah, so we cut it into that little slices and put like a fragrant oil on top as well. - Oh, my God. - Yeah, it sells really well. - [Laura] But you have to go to Bondi to get it? - Yes, so you have to fly 13 hours to Sydney. - Worth it. - Definitely worth it. Well, you can make it yourself now, so yeah, that's it. Chuck it in the fridge, let it set. All right, so let's make a granache. - A ganache. - Granache? - A granache. - A ganache. Damn accent. So, again, food processor. - What is going in here, a couple avocados? - A couple avocados. It's so simple. Add your cocoa, add your syrup. - Ganache. Ooh, this is good. This is a lot like the pudding that I make. - It is. Yeah, I actually stole the pudding recipe. - [Laura] A very good accomplishment. - But it's cool. That will give another layer, another texture, to the slice of the cake, so you'll have your, it's quite a dense cake when it sits in the fridge. You've got your crunchy nuts and you've got your beautiful, soft, almost like the icing. - Almost like the icing on the cake. I really like frosting. All right, what happens now? - That's it. We have to ice our cake. Do you want to taste, do you think? - Yes, I'll use the back of this spoon. I think we need to blend it a little more . Just needs a little more love. - All right, well, that should be it. The slice should be set and ready to ice it, eat it. - Let's do it. - Like I said, it sets quite hard in the fridge, so just grab a knife, run it around the outside, and it'll pop out in one sort of gorgeous piece. Hopefully, it holds together, because that would be really embarrassing. - No one's judging you, except everybody. - Except everyone. - I always do this wrong. - Awesome. - Oh, my God. - It looks good, huh? - Yes. - And, for you, madam. - This is very exciting. And then we just? - Just whack it on top, as much as you want. - Granache on top. - Gran-ash? - Gran-ash on top, I would never have thought of this. This little collaboration thing, there's really something to this. Do you go over the sides? Do you want to do this? - Yeah, for sure. - You have a phenomenal technique. - [Kelly] Thank you very much. Awesome. - Now do we put it back in the refrigerator? - No, we eat is, straight away. - Oh. - Yeah, because I'm impatient - Fantastic. and it looks really tasty. - Let's do that. - Let's slice into this big fella. - Yes, please. Oh, good God! You first. - Me first? Ladies first. - No, you're prettier. - But you hang out. - This is why I don't eat on camera. This is the real reason. - You reckon? - I reckon that that is delicious. - Good? - It's good. - It's pretty easy, too. - Mm-hmm. - You get the sweet hit, the currants and the dates. - And the granache. - Gran-ash? - Gran-ash, gran-ash. - I'm glad you like my recipe. - It is delicious. I love it. - Yeah, cool. - Falafel is delicious, but they can also be little grease bombs that make you feel groggy and grouchy afterwards. That's why I wanted to make my own recipe that's baked, not fried, so it's a falafel that won't make you feel awful. You get it? Let's go make it. These are the ingredients you'll need to make falafel, which won't make you feel awful. I already said that. Cilantro, it's very controversial. People either really love it or they think that it tastes like soap. However, it's also great for digestion, helps circulation, and I think it tastes delicious. We are gonna make some falafel. Okay, I've just preheated my oven. First thing, we're gonna mix up is our walnuts. We're gonna pulse that by itself first. That looks great. I just wanted to get the chunks out. Now I'm gonna chick peas in. These are already cooked and drained. You could also just buy the ones in the can and just drain them. Some red onion, garlic, baking powder, cumin, pinch of salt, lemon juice, and I'm also gonna add in some cilantro and parsley. I'm just gonna kind of tear off the tops of these and put 'em straight in. This doesn't have to be perfect. You don't have to dice it up all nicely, just get those greens in there. Let's pulse this down. I'm also gonna add the olive oil just to help it all blend together and add some moisture. Okay, this looks good. Now I'm just gonna pull the blade out, set that aside, and, using a little mini ice cream scooper, I'm just gonna put these straight onto the cookie sheet. Keep that going. So, we got all these on here. Next step is to smoosh them down so they're a little bit flatter, so that it'll cook faster, and also because then we only have to flip it once. Great, now they're all smooshed. And now I wanna give 'em all a nice little brush of olive oil, just to keep 'em nice and moist. And that's it. Now let's pop 'em in the oven. They are baked. While those are in the oven, we're gonna make a really quick tahini sauce. Tahini is basically just ground up sesame seeds, but we're just gonna add a couple things for some extra flavor. I'm gonna add a little water in, and lemon juice, fresh garlic, and a pinch of salt, and then, I don't wanna risk it, so I'm gonna whisk it. All right, our tahini sauce is done. Now I'm just gonna go flip my falafel. Now I'm just gonna prep the collard greens. You could really just use them as they are, but I like to shave the stem down a little bit. I'm just gonna lay it flat, like this, and kind of just glide your knife over it. So you can see that I'm leaving enough of the stem on here to keep it intact, to keep it as a nice little wrapper, but taking off enough that you're not just biting into the middle stem. And these are all good to go. Okay, falafel looks great. Let's just assemble everything, and start with our leaf, add a little bit of tahini, straight down the middle. Should have used a spoon. Add a couple falafel in here. Great. And then, you can really just add whatever veggies you like, like tomatoes, for example, and also I'm gonna add some purple cabbage, and how 'bout a little mint? Oh, look. That looks delightful. Let's wrap it up for safety. I'm just gonna fold the bottom under and then just wrap it up like a burrito. I think I overstuffed it. I definitely overstuffed it, but it's still gonna be delicious. And this is a falafel that'll make you feel great-ful. - [Crew Member] Perfect.

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