Saver the end of summer by enjoying this salad. Use smallish zucchini and shave ribbons off of them; rotating every third cut or so. Do not add olive oil, lemon or salt until just before serving as they will break down zucchini. I like to use the sweet “Sun Gold” Tomatoes
Chickpea Bulgur Dressing
This is a bit of a hybrid between Hummus and Tabbouleh. It can be eaten alone or added as a condiment to veggie burgers or atop a salad of romaine greens. It is fairly quick to come together, working the chickpeas and other ingredients while the bulgur […]
5 minPrep Time
5 minTotal Time
- 2 Cup Raw Cashews
- 1/4 piece Vanilla bean
- 2 Tablespoon Raw honey or raw agave nectar
- pinch Sea salt
- Distilled water to adjust consistency
- Soak 2 Cups Raw Cashews in distilled water at least 2 hours (I do this overnight)
- Drain and process in food processor with a little vanilla (bean if you want to be totally raw, Costco has them for cheap!), Salt and Agave nectar or Honey).
- Adjust consistency incrementally with water. Store in refrigerator for up to 2 weeks.
These Raw Tacos are GREAT! Even non-raw foodies LOVE them. Make a batch or two of the taco meat and keep it on hand to enjoy over a salad or straight out of the jar! For a crowd or informal buffet dinner, set out taco meat, wrappers and bowls of assorted salsas, guacamole, cashew cream and vegetables and have your own fiesta
One Sunday, I picked up my CSA box from Suzie’s Farm and found beautiful beets, fennel and mint inside. I had a head of cauliflower and some parsley in the refrigerator and this recipe was born! I am always looking for new salad recipes.
Makes 1.25 Cups of really rich, raw, tasty, pudding!
- 2 Count Coconut meat on the thicker side and opaque; julienned
- 2 Cup Napa cabbage Jullienned
- 2 Roma tomatoes Cut lengthwise into 8 pieces
- 1/2 Medium Cucumber Cut in half lengthwise and cut into thinly sliced half circles
- 1/2 Red onion Thinly sliced
- 2 Thai Chiles or 1/2 jalapeno Thinly sliced
- 1/4 Cup Cilantro leaves Coarsely chopped
- 1/4 Cup Mint leaves Coarsely chopped
- 1/2 Cup Raw almonds Coarsely chopped
- 2 Limes juiced About 1/4 cup
- 1/2 Cup Braggs liquid amino acids (classic recipe would call for fish sauce)
- 2 Tablespoon raw agave nectar
- 1 Teaspoon Ginger Finely grated
- Combine salad ingredients in a large bowl.
- Mix dressing ingredients in a small bowl
- Toss salad with dressing.
- Divide onto 4 plates and sprinkle each plate with one quarter each of the cilantro, mint and almonds
This sauce originated in the Catalonian region of Spain. Classically Romesco sauce contains bread crumbs, but we figured that we would give it a more contemporary twist and make it gluten-free. We love its thick, silky texture, the smoky flavours from the peppers and onions and the vibrancy from the sherry vinegar. If you can’t find pimenton; substitute smoked paprika. We have been enjoying this on roasted brussel sprouts.
20 minPrep Time
20 minTotal Time
- 1 Large Bunch Kale
- 2 Cup Raw Cashews
- 1 Teaspoon Ground Himalayan salt
- 1 Teaspoon Agave nectar
- 1/2 Teaspoon Smoked Paprika
- 1 Tablespoon Bragg's apple cider vinegar or lemon juice
- 2 Tablespoon Nutritional Yeast
- 1 Clove Garlic
- 1/2 Small Red pepper
- These vegan kale chips are so delicious you will never go back to ingredients
- Preheat oven to 175 or dehydrator to 105-110.
- Soak the cashews in distilled water for 2 hours.
- Drain and add the cashews to a Vitamix blender or food processor, add the rest
- of the coating ingredients except the kale
- Adjust consistency with a slow stream of water until creamy
- Clean and de-stem a large bunch of kale and tear into bite size pieces.
- Put in a large bowl and drizzle 1/2 of the cheesy coating. Rub thoroughly into kale, making sure to get to get into the curly ends. Add more sauce as needed.
- Dehydratefor 7 hours, until crispy, or line a baking sheet with parchment paper and bake at 175 degrees for 2 hours.