Sunday, November 20, 2011

"tuna" salad

this is a delicious raw meal.
it's really just a simple nut meat salad, but some people are turned off by the words "nut and meat." 
call it whatever you want, it's good and good for you!

keep in mind you need to soak the nuts overnight

Raw vegan "tuna" salad
  • 1 cup raw sunflower seeds (soaked and covered overnight, then drained)
  • 1 cup walnuts (soaked and covered overnight, then drained)
  • 2 tablespoons fresh lemon juice
  • 2 large cloves garlic, minced
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons salt
  • 1/4 cup fresh dill, chopped
  • 1/4 cup green onion, chopped
  • 3-4 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 3-4 tablespoons fresh parsley, chopped
  • 1 head of romaine lettuce
  • handful of grape tomatoes
  • fresh sprouts

once nuts and seeds have soaked for at least 6 hours,
add them to a food processor and process until chunky but not creamy (3-5 pulses)
add the next 4 ingredients and process another minute
combine with the remaining ingredients in a medium mixing bowl
salt and pepper to taste
serve with your favorite leafy green, fresh grape tomatoes, sprouts

other ideas: add a bit of your favorite italian dressing, or throw a pickle in there!

Lasagna! (with cashew "ricotta")

Layers of veggies and "cheesy" goodness?
Yes, please!
I made this one past cold night, it really hit the spot, and fed me for days!
You do have to soak the cashews an hour in advance, so keep that in mind.
Other than that, this is a very simple comforting dinner for many.

Lasagna with cashew "ricotta"

   cashew ricotta
  • 1 1/3 cup raw cashew nuts (soaked, one hour in advance in two cups water, then drained)
  • 1/2 of a lemon's juice
  • 1 tablespoon fresh rosemary and oregano
  • 1/2 teaspoon salt
  • 4 tablespoons tahini (sesame seed butter)
  • 6 tablespoons nutritional yeast
  • 1/4-3/4 cup water (depending on desired consistency)

Once cashews have been soaked and drained, add them to a food processor, until chopped fine
add lemon juice, herbs, salt, tahini, nut yeast, process until mixed well
add water, 1/4 cup at a time, until you reach the consistency of cream cheese (keep in mind, you don't want your "cheese" too dry, as it will lose moisture after being baked)
try a bite, add salt, and pepper to taste.
refrigerate until ready to use.

 other lasagna ingredients 
  • 1 box of gluten free lasagna noodles 
  • 1 tablespoon olive oil
  • 2 large garlic cloves, chopped
  • one medium onion, chopped
  • 1 teaspoon oregano, rosemary
  • 1 red or orange bell pepper, seeded and chopped
  • about 2 cups broccoli, cut to bite sized pieces 
  • 2 small zucchini, sliced
  • 5-6 baby bella mushrooms, sliced
  • 2 of your favorite veggie burger patties (i used sunshine garden veggie burgers)
  • 1 1/2 cups of your favorite tomato sauce (i used my simple recipe from pizza!)
 cook your gluten free noodles according to the manufacturer (each brand is different), and set aside

in a medium sized frying pan, add the oil on medium heat
add the garlic and onion, stirring until tender (about 3-5 minutes)
add the herbs, pepper, broccoli, zucchini, and mushrooms
cover and cook on medium heat for about 7 minutes, stirring occasionally
add the veggie burgers whole, once thawed break into chunks with spoon
add tomato sauce, reduce heat, cover and simmer for another 20 minutes
stir and taste, add salt and pepper as needed.

PREHEAT oven to 375 F
slightly grease a casserole dish
once all the ingredients have been prepared, begin layering them in your casserole dish
i start with a layer of noodles first, then a layer of the tomato vegetables, another layer of noodles, a ricotta layer, and continue those once more. i usually end with a veggie layer on the top, and sprinkle some nutritional yeast on top of that for good measure.

bake on the center rack for 30 minutes
let sit for 10 minutes before serving, then enjoy!