Cashew-Basil Cream Sauce
Serve over zucchini noodles, kelp noodles, or your other raw pasta-alternative of choice. From Dandelion Vegan Blog.
I didn’t measure the sauce when I was making it, but here’s roughly what I put in:
Cashew Basil Cream Sauce:
1 generous cup raw cashews, soaked in water for an hour or so
2 generous Tablespoons pine nuts
2 cloves minced garlic
1/8-1/4 cup nutritional yeast (to taste, I usually go for 1/4 cup)
6-8 drops ume plum vinegar (because it’s quite salty and tangy, I just drizzle a bit in…you’ll have to adjust to your tastes)
1 generous/heaping Tablespoon white miso
2-3 Tablespoons fresh lemon juice ( I usually go for more like 3)
1.5 cups water
Generous 2 cups chopped fresh basil leaves
salt and pepper to taste
Drain the cashews and blend in food processor with the rest of the ingredients, except the basil. Add the water gradually until you get the smoothness and consistency you want, I went for a thick consistency that was still “pourable”. For a nice smooth consistency, blend it for several minutes. When you’ve achieved the consistency you want, toss in the chopped basil leaves and pulse a few times to blend through.
Toss the cashew/basil cream with some drained noodles that are just on the verge of al dente and gently heat through. Serve right away with lightly steamed green beans, and some pine nuts and basil shreds to garnish. Pretty yummy stuff!
Raw Sesame Noodles
From Gone Raw.
This recipe is adapted from a cooked version of Sesame Noodles that I used to enjoy frequently. I used to serve as a chilled dish in the summer but this version can be dehydrated to warm it up for the wintertime too. Its pretty quick to whip together for a quick dinner, just my style :-)Ingredients:
½ cup tahini/sesame pastePreparation:
.125 cup shoyu/tamari
.33 cup water
2 tablespoon fresh ginger or 3/4 TBSP powered, pressed or minced
1 clove garlic
2 tablespoon ume vinegar or apple cider vinegar
1 tablespoon olive oil
2 teaspoon agave nectar or honey
½ teaspoon red pepper flakes or pinch of cayenne powder, (optional)
4 scallions, sliced thin
1 teaspoon sesame seeds
1 winter squash or zucchini (for noodles)
Make noodles with the winter squash, zucchini or other hard vegetable using a saladacco or spirooli. Mix the rest of the ingredients in a bowl except the sesame seeds and a few of the scallion slices. Mix noodles with the sauce. Place on a serving plate and garnish with sesame seeds and the scallion slices that you set aside. Eat right away or dehydrate 30-60 minutes (enough to warm it up).
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