What you need: 1 cup cashews (previously soaked) 2 large organic zucchinis 1-2 Tbsp pine nuts 1 cup steamed cauliflower 1 Tbsp nutritional yeast 1/2 onion 1 garlic clove 1/4 sweet potato (previously baked) 1 Tbsp tahini salt & pepper to taste splash of olive oil […]
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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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For the sauce: Handful of cherry tomatoes 1 can of organic tomato paste 2-3 cloves of garlic 1/2 yellow onion (medium-sized) 1 shallot 1/2 cup of vegetable stock olive oil pepper to taste water, as needed OPTIONAL: Brazil nuts for garnishing Place your spaghetti […]
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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: 1 large onion (chopped) 1 large potato (quartered) 1 broccoli head (use the florets only) 2 garlic cloves – minced 1 tsp turmeric 4 cups vegetable stock 1 tbsp. dried parsley 1 tsp. dried dill olive oil salt & pepper Instructions […]
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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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