Over the past couple years I’ve experimented with all sorts of raw tomato sauce recipes, never finding one I loved. So, both out of frustration and overly high expectations I give you my take! This sauce is simple and delicious, so go use up the last of those summer tomatoes!!!
1 medium tomato
1/2 c sun dried tomatoes, soaked 10 min
1 large clove garlic
1/4 c white onion ( a good slice is fine)
1 sprig parsley
3-5 leaves basil
1/4 t dried oregano
splash olive oil
salt n pepa
Blend everything up in a small food processor and voilà! As always, adjust the spices to your preferences.
Spiralize up some zucchini or cook up some pasta and enjoy! I used zucchini noodles, topped with brazil nut parmesan (recipe coming soon!) as well as basil and parsley microgreens. Enjoy!
Here’s another simple, mind blowingly delicious recipe. They taste like cheez-its or goldfish. Raw and vegan baby! Awwww yea
2 c cashews, soaked 2 hrs and rinsed (sunflower seeds work well too)
1 large bell pepper
2 large stalks celery
1 large tomato
5 cloves garlic
splash apple cider vingar or lemon juice
dash of kelp flakes
Blend everything in a powerful blender or food processor till smooth. You might need to add some water for the right consistency. Spoon some over kale, massage into the kale, sprinkle with a touch more nutritional yeast and dehydrate till crisp and delicious! Good luck keeping these around for more than a day…
*I didn’t measure these, but I used quite a lot of each. Keep adding till the mix tastes good!
This cheese is raw and vegan, and just may change your life! It takes a few days to ferment but it’s worth the wait. It’s also a very versatile recipe. The cheese can also be made with no additional seasonings for a plain cream cheese-like spread.
You’ll need cheesecloth, a large mason jar, and a rubber band for this recipe. I also highly recommend a powerful blender to really get a creamy texture, but do what you can! Remember that most of these measurements are guidelines – adjust to your tastes and preferences.
1 1/2 c raw cashews, soaked 2 hrs
juice of 1 lemon
1/4-1/2 c nutritional yeast
1 T white miso paste
1 t salt
1/2-1 t freshly ground pepper
2 t herbes de Provence, or to taste
5 cloves garlic, or more
1/4 white onion
water, for blending
2 probiotic capsules
Cut out a square of cheesecloth. The kind I have is very thin so I use two layers. Put inside the mason jar and secure with a rubber band. The cheesecloth should be at least 2 inches above the bottom of the jar, as the cheese will loose some moisture while fermenting.
Drain and rinse the cashews. Put in blender with everything but the probiotics, slowly adding water till the mixture is smooth. Let your blender do some work, the cheese should still be thick but blendable. Break open the probiotic capsules and add to the cheese, blending on low very briefly, just enough to incorporate evenly. Spoon into the cheesecloth, and cover the top with the excess cheesecloth. Cover the top with the lid, or find something that fits in the jar and can act as a weight. I have a round clay cookie cutter that fits perfectly in the jar, but be creative :) Let the cheese sit out at room temp for about 2 days, depending on the air temperature. The cheese will not only thicken up a bit but develop a wonderfully cheesy tang. Good luck not eating it all right away!
These crackers are raw, buttery, and absolutely delectable! For optimal deliciousness you will need a powerful blender and a dehydrator, but these might be able to be baked at a low temp. If anyone tries let me know how they turn out!
You will need:
2 1/2 c raw walnuts, soaked 2 hours
1 large zucchini, chopped
1/4 sweet white onion, chopped
5 cloves garlic
1-2 T chopped rosemary
3 T nutritional yeast
1 t salt, or to taste
1 t fresh ground pepper
juice of 1/2 lemon
splash olive oil (optional)
1-4 T water, for blending
Blend all ingredients in vitamix or food processor, adding water as necessary to achieve a spreadable consistency. The mixture should be like a soft paté. Spread very thinly on dehydrator sheets and sprinkle with a tad more salt and pepper.
Dehydrate till crisp (I usually give them a day), flipping midway when the tops of the crackers are dry. Be careful when handling as they are very delicate.
And voilà! Enjoy with raw nut cheese, avocado, or hummus!