For the creamy miso-cashew sauce: 2 cups of cashews (pre-soaked overnight) 2-3 Tbsp coconut cream 2 tsp yeast 1 medium yellow onion 1 garlic clove 1 tsp pepper 1 tsp ginger powder juice of 1 lime 1 sweet potato (cooked) 1/2 Tbsp tahini 1/2 Tbsp miso paste […]
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What you need: 6 small Russet potatoes (3″) vegan butter (Earth Balance) 1/2 tsp Himalayan pink salt (+ more to taste) fresh cracked black pepper 3 ripened avocados 1 lime 1/4 tsp fresh lemon juice 1/4 cup unsweetened almond milk 3/4 tsp smoked paprika (+more to […]
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What you need: – 2 cans of coconut milk (one reg. fat, one “light”) – Basmati rice – one large eggplant – white mushrooms (one handful) – bamboo shots and / or bean sprouts – broccoli – red pepper – 1/2 cup of navy beans – […]
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RAW Deep Dish Lasagna inspired by Kristina Carrillo-Bucaram Zucchini Spinach Swiss chard Kale Cilantro Parsley Garlic Pine nuts Tomatoes Avocado Chickpeas First you are going to peel and slice the zucchini(s) into long thin strips, laying them into your deep dish tray. Now add a layer of […]
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Simply cook some rice and once drained, set it aside while you prep the other veggies. Once everything is chopped and ready to go, throw it in a pan with some coconut oil and fry for 10 minutes at medium heat. Spike it with some salt & […]
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Crave something foreign, but want to stay close to home? Directions: Chop white onion and pour into oiled, heated wok. Bring to a sizzle; add one tbsp. yellow curry paste, one tsp. cumin, and the chopped red chillies. Add one coconut milk, 1/2 can of pineapple […]
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