Spaghetti Squash and Tomato Basil Sauce Recipe

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Ingredients

  • 1 organic spaghetti squash
  • 1/4 cup of raw, organic cashews/sunflower seeds
  • 1 tomato
  • 1 tablespoon of unrefined, organic extra virgin olive oil
  • 1 tablespoon of organic oregano
  • 1 teaspoon of organic basil
  • 1 teaspoon of Himalayan sea salt

Tools

  • Knife
  • Pan
  • Oven
  • Blender
  • Fork

Method

Basil Tomato Sauce

  1. Cut up the tomato
  2. Place in a blender with olive oil, oregano, basil, cashews/sunflower seeds and salt
  3. Blend

Spaghetti Squash

  1. Preheat the oven to 375
  2. Cut the squash in half
  3. place on the pan (inside face down)
  4. Bake for 35 minutes
  5. When ready, remove seeds from the inside
  6. Using the fork, scrape the inside of the squash (this will form the noodles)
  7. Top with basil tomato sauce

Notes

This was the first time in a while I made this and it was AMAZING! I ended up eating half of the squash! #sorrynotsorry

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Raw Vegan Sandwich Recipe

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Ingredients

  • 1 organic tomato
  • 1/2 of an organic avocado
  • 1 organic cucumber
  • 1/4 organic sweet onion
  • 1 stalk of organic kale

Cashew sour cream (optional)

  • 1 cup of raw, organic cashews
  • 2 tablespoons of organic apple cider vinegar
  • 1 tablespoon of organic dill
  • 1 tablespoon of Himalayan sea salt

Tools

  • Knife
  • Food processor (for optional cashew sour cream)

Method

Sandwich

  1. Slice the tomato into several pieces to make the “buns”
  2. Slice the avocado, cucumber and sweet onion and place them on a tomato slice
  3. Top the inside of the sandwich with kale
  4. Place another slice of tomato on top

Cashew Sour Cream

  1. Soak the cashews in water overnight
  2. When ready, drain the cashews and put them in the food processor
  3. Blend
  4. Add in the apple cider vinegar, dill, and salt
  5. Blend

Notes

This recipe will make about two sandwiches. I saved all the remaining pieces of veggies and dipped them into the cashew sour cream as a side.

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Herbin’ Cashew Cheeze Recipe

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Ingredients

  • 1 cup of raw, organic cashews
  • 1/4 cup of nutritional yeast
  • 1 tablespoon of organic olive oil
  • 2 cloves of chopped organic garlic
  • Juice from 1/2 of an organic lemon
  • 2 tablespoons of Himalayan sea salt
  • 1 tablespoon of organic thyme
  • 1 tablespoon of organic dill
  • 2 tablespoons of organic oregano

*You may choose to use less of the herbs. I love the tastes of all of these, so I typically use a generous amount.

Tools

  • 1 bowl to soak the cashews in
  • Food processor/blender
  • Cheese cloth
  • Something to hang the cheese cloth with
    • I use a concoction of a wooden spoon, rubber band, and two jars

Method

  1. Soak the cashews overnight
    • You can soak them for a couple of hours, but if you soak them overnight, the end product will be much smoother
  2. When ready, drain the cashews
  3. Put the cashews in the food processor and blend
  4. Add the nutritional yeast, olive oil, lemon juice, and salt and blend
  5. Add water if needed
  6. Add the dill, thyme, oregano and garlic
  7. Blend until smooth
  8. Put the cheeze into the cheese cloth and let sit overnight
    • I prefer to hang the cloth from a wooden spoon and place the spoon on top of two jars, allowing any liquid to fully drain
  9. When ready, remove your cheeze from the cloth and mold it into a wheel
  10. Top with dill and oregano

Notes

This cheeze lends itself well to a lot of different recipes. I usually eat mine crumbled on top of a salad. My non-vegan partner uses it to make grilled cheeze and prefers it to dairy cheese.

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Raw Vegan Stuffed Peppers

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Ingredients

  • 1 organic pepper (mines yellow!)
  • 1 cup of organic walnuts
  • 1 cup of organic sunflower seeds
  • 1/4 cup of organic sun-dried tomatoes
  • 1/2 cup of organic kale
  • 1 organic carrot
  • 1 tablespoon of organic cumin
  • 1 tablespoon of organic paprika
  • 1 tablespoon of organic apple cider vinegar
  • 1 tablespoon of Himalayan sea salt
  • 1/4 cup of nutritional yeast (optional for a cheezy taste)

Tools

  • Knife for cutting vegetables
  • Food Processor
  • 2 bowls to soak walnuts, sunflower seeds and sun-dried tomatoes

Method

  1. Soak the walnuts, sunflower seeds and sun-dried tomatoes over night
    • You can soak the walnuts and sunflower seeds together, but be sure to soak the sun-dried tomatoes separately
  2. Chop the kale and carrot
  3. When ready, drain the walnuts and sunflower seeds and put them in the food processor
  4. Remove the sun-dried tomatoes from the water, but don’t drain the water
  5. Blend
  6. Add the kale, carrot, and sun-dried tomatoes into the food processor
  7. If water is needed, start by adding in the water used to soak the sun-dried tomatoes
  8. Add in the cumin, paprika, apple cider vinegar, salt and nutritional yeast
  9. Blend until you are pleased with the consistency of the stuffing
    • More water may need to be added depending on which ingredients you used
  10. Cut the top of your pepper off and remove the seeds from the inside
  11. Stuff the pepper with the stuffing
  12. Top with paprika and sunflower seed

Notes

This stuffing can also be used to make burgers or you can put it in a salad. I like to make a big batch of it on Sunday and use it in other recipes throughout the week.

Raw Vegan Sushi Recipe

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Ingredients

  • 1 large, organic cucumber
  • 1 organic carrot
  • 1 stalk of organic celery
  • 1/2 of an organic avocado
  • 1/4 cup of organic purple cabbage
  • 1 handful of organic cilantro

Peanut Sauce (Optional)

  • 1/2 cup of organic peanut butter
  • 1 tablespoon of gluten free, organic tamari
  • 1 organic garlic clove
  • 1 teaspoon of organic, minced ginger
  • 1 teaspoon of Himalayan sea salt
  • 1 tablespoon of organic maple syrup (optional for a sweeter taste)

Tools

  • Vegetable peeler
  • Knife for cutting vegetables
  • Blender (optional for peanut sauce)

Method

Sushi

  1. Chop the carrot, celery, avocado purple cabbage
  2. Peel several slices from the cucumber
    • If you’re peeler is slicing too thin, try using a knife to cut long, thin slices of cucumber
  3. Lay a peel out and place the chopped veggies and on one end
  4. Roll the cucumber around the veggies, and continue rolling until you have a sushi roll
  5. Repeat steps 3-4 until all of your ingredients are used

Peanut Sauce

  1. Place the peanut butter, tamari, garlic, and ginger in a blender
    • Add maple syrup for a sweeter taste
  2. Add water as needed

Notes

I cut up the remaining cucumber and dipped it into the peanut sauce. This has quickly become one of my favorite snacks!

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