Raw Vegan Mac and Cheeze

raw_vegan_mac_and_cheeze_2.JPG

Ingredients

  • 2 organic zucchinis
  • 1/2 cup raw, organic cashews
  • 1/4 cup nutritional yeast
  • 1/2 organic red pepper
  • 2 tbsp organic olive oil
  • 1 tsp Himalayan sea salt
  • 1 tbsp organic oregano
  • 1 tsp organic smoked paprika

Tools

Method

  1. Soak the cashews for several hours to soften them
  2. Drain the cashews
  3. In a food processor combine cashews, pepper, olive oil, Himalayan sea salt, and oregano
  4. Blend- adding additional ingredients or water as needed to obtain the desired consistency
  5. Spiralize the zucchini
  6. Combine zucchini and cheeze sauce
  7. Top with paprika

Variations

I use this cheeze sauce on everything from raw vegan burgers (recipe coming soon!) to nachos. You can also use it on regular cooked noodles or quinoa noodles for a gluten free option.

Raw_Vegan_Cheeze.JPG

Zoodles with Raw Vegan Avocado Cream

 

zoodles_with_avocado_sauce

Ingredients

  • 2 organic zucchinis
  • 1 organic avocado (make sure it is ripe a creamy!)
  • 1 tbsp organic, unrefined, extra virgin olive oil
  • 1 tsp organic basil
  • 1 tsp organic oregano
  • Himalayan sea salt (to taste)

Tools

Method

  1. Spiralize the zucchini
  2. In a blender, combine avocado, olive oil, basil, oregano
    • You may consider adding some water in to smooth out the sauce
  3. Add salt as needed
  4. Mix the zoodles and sauce

Pulled Jackfruit with Raw Vegan BBQ Sauce

I live in Austin, TX, which means visitors always want BBQ! I have known about pulled jackfruit for a while, but I typically try to avoid anything that resembles meat. On a recent visit home to St. Pete, FL, I stopped at the Cider Press Café with some friends for a raw vegan dinner. After stealing a bite of their delicious BBQ Jack sandwich, I was hooked and determined to make it at home. This pig-friendly pulled pork alternative has become one of my favorites! Unfortunately, I couldn’t find any whole jackfruit back in Austin, so I used canned, organic jackfruit for this recipe.

pulled_jackfruit

Ingredients

  • 2 cups of organic young jackfruit
  • 1 organic onion (I used red)
  • 1 organic garlic clove
  • Organic unrefined coconut oil (for pan)

Raw Vegan BBQ Sauce

  • 2 organic tomatoes
  • 1/4 cup organic maple syrup
  • 2 tbsp organic apple cider vinegar
  • 1 tbsp organic smoked sweet paprika
  • 1 tsp organic oregano
  • 1/4 tsp organic cayenne
  • 1/4 tsp organic cumin
  • 1/4 tsp organic pepper
  • 1/4 cup of soaked cashews (optional for a thicker sauce)

Tools

  • Pan
  • Knife
  • Fork (or something to pull the jackfruit)
  • Food Processor (for sauce)

Method

Raw Vegan BBQ Sauce

  1. If using cashews, soak for several hours
  2. Combine tomatoes, maple syrup, apple cider vinegar, paprika, oregano, basil, cayenne, and cumin in a food processor
  3. Blend until smooth
  4. For added thickness, add in cashews
  5. Add pepper for taste

Pulled Jackfruit

  1. Put a bit of coconut oil in pan
  2. Cut onion and garlic and place in pan on a low heat
  3. Once the onion has softened, drain the jackfruit and add to pan
  4. Let sit on a low heat for 5-10 minutes
  5. Use a fork (or other utensil) to “pull” jackfruit
  6. In the bowl, combine the jackfruit/onion mix with BBQ sauce

Optional Additions

If you would like to use this recipe on a sandwich, I would HIGHLY recommend trying Little Northern Bakehouse (vegan + gluten free).

pulled_jackfruit_sandwhich

Spaghetti Squash and Tomato Basil Sauce Recipe

spaghetti_squash_cu

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

spaghetti_squash

 

 

Raw Vegan Sandwich Recipe

raw_vegan-sandwich-cu

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.

raw_vegan-sandwich

Herbin’ Cashew Cheeze Recipe

herbin_cashew_cheeze_cu

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.

herbin_cashew_cheeze

Raw Vegan Stuffed Peppers

raw_vegan_stuffed_peppers

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.