Lasagna Rolls

Lasagna Rolls

Ingredients Cashew cheese: 2/3 cup cashews 2 peeled garlic cloves 1 tablespoon fresh lemon juice 1-2 teaspoons dried rosemary 2-3 tablespoons nutritional yeast (op tional) Salt and pepper, to taste Water, as needed Sun-dried tomato and broccoli pesto: 1/2 head of broccoli 2 tablespoons sun dried tomatoes 1 tablespoon olive oil (only if your sun-dried tomatoes aren’t already stored in oil) Salt, pepper and dried herbs, to taste Water, as needed Other layerings: Mushrooms Tomatoes Basil leaves Sprouts To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside. To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside. To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too!...
Pesto Pasta

Pesto Pasta

serves 3-4 Pesto sauce 3/4 cup coconut water 2-3 fresh garlic cloves, peeled 1/3 cup fresh lemon juice 1/2 teaspoon sea salt 1 cup raw pine nuts or cashews 1 cup fresh basil 2 tablespoons olive oil “Pasta” 3-6 zucchini, peeled and cut like spaghetti noodle with a spirooli slicer Directions In a high speed blender, combine all of the ingredients, except the zucchini noodles, and blend until smooth.  Place zucchini noodles in a serving bowl and pour the sauce over them, mix well and...
Really Raw Apple Pie

Really Raw Apple Pie

Makes 1 nine inch pie Ingredients for Apple compote and glaze: 6 medium braeburn or Fuji apple, cored and diced (about 6 cups) 1/4 cup chopped soaked raisins (soak 1 hour and drain) 2 tablespoons lemon juice 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 1/2 cup raw agave nectar Ingredients for Crust: 1 cups brazil nuts 2 cups almonds 1 1/2 cups chopped pitted dates 1 teaspoon ground cinnamon 1/2 teaspoon sea salt Ingredients for Cashew Kream: 1 cup purified water 1/2 cup raw agave nectar 2 cups soaked cashews (soak for 2 hours, drain and rinsed) Directions 1.  To make the pie compote: Put the apples in a large bowl, add rasins, lemon juice, nutmeg and cinnamon and mix well.  Let marinate for at least 1 hour. 2.  Glaze: put 2 cups of the apple compote in blender.  Add the agave nectar and blend well until smooth. 3.  Crust: Put the nuts in the food processor and process until powdered.  Add the dates, cinnamon and salt and process until the mixture forms a ball.  Remove and place in a deep dish pie pan and mold it into a crust using your fingers. 4.  Cashew Cream: Put the water and agave nectar in a blender and blend to combine.  Slowly add the cashews wile blending, occasionally stopping to move the mixture with a spatula.  Blend until smooth. 5.  Assemble the pie: Scoop the compote into the crust until nearly full.  Spoon the Cashew Kream over the top, evenly covering the compote with a layer about 1/2 inch think.  Finally drizzle with the apple glaze....