A couple of weeks ago, I attended a FREE raw cooking class called “115 Degrees or Less” at my favorite local grocery store, Jimbo’s. We were fifteen students in the class with very big appetites. It probably had to do with the fact that the class was held at 6:30 pm, right before dinner. The chef-instructors were very knowledgeable and kept the 60-minute class interesting with all sort of tips, from how to choose the best salts for each dish ( I learned about Maldon flaked sea salts) to how to make the creamiest cashew butter.
We learned how to prepared three classic raw dishes: Raw Hemp Pesto Pasta made with kelp noodles, Raw Coleslaw with Cashew Dressing and Vegan Chocolate “Cream” Pie. They were simple, delicious and nutritious!
Raw Hemp Pesto Pasta
Jimbo’s Mise en Place for Raw Coleslaw Cashew Dressing
I have to say that I really love these FREE courses at Jimbo’s. Not only do you get to learn new recipes but you also get to taste them, discover new products, ask questions to professional chefs and take home samples of products that have been used in the class. Yesterday, I left this course with a couple of small bags of Manitoba Hemp hearts.
Yesterday, I made Jimbo’s raw coleslaw for lunch but I slightly adapted their recipe. I used soaked cashews instead of cashew butter. I added more water and less shallots. I also substituted the flat parsley with cilantro and the raw honey for organic agave. It was a total hit! Hope you enjoy it!
Raw Rainbow Coleslaw with Cashew Dressing
- 1 cup of cashews, previously soaked for 4 hours
- 1 tablespoon of organic cold pressed olive oil
- 1/2 cup of filtered water
- 2 small shallots
- 4 tablespoons of raw organic apple cider vinegar
- 1 tablespoon of raw agave
- Salt and pepper to taste
- 1/2 small organic green cabbage, finely sliced
- 1/2 small organic red cabbage, finely sliced
- 2 cups of baby kale, chopped
- 1/2 cup organic cilantro
- 4 organic rainbow carrots, sliced
- 3 organic green onions, sliced
- Put all the dressing ingredients in a food processor. Pulse the mixture until a smooth paste and set aside.
- Add salad veggies to a large bowl and toss with 1/2 of the dressing. Taste and add more dressing if needed
- Instead of cashews, you can use any kind of nut butter. I've tried this with 6 tablespoons of almond butter too.
Adapted from Jimbo's
Sunshine & Kale http://sunshineandkale.com/
There is nothing sexier than a man who can cook! My husband is a creative cook that doesn’t follow recipe instructions but his own intuition. I take some credit for this, for all the years we spent together in the kitchen, cooking and sharing stories 😉 He always tells everyone “I might have learned how to cook from my wife but then I took her dishes to the next level”.
Being an intuitive creative cook has it’s advantages. My husband can whip up a delicious meal in no time. The disadvantage is that you don’t get to taste his most delicious creations twice. It always different (good but different) the second time around.
Yesterday, after devouring his Organic Red Lentil Mini Fettuccine with Soyrizo Ragu, I sat down with him and wrote down the recipe for posterity. I needed to be able to eat it again or I’ll die. Yes, it’s that good! Enjoy it!
Organic Red Lentil Mini Fettuccine with Soyrizo Ragu
- 1/2 package of Tolerant Organic Red Lentil Mini Fettucine Pasta ( 6 oz)
- 1/2 package (6 oz) of Trader Joe's Soy Chorizo
- 2 tablespoons of extra virgin olive oil
- 1 medium-size white onion, diced
- 1 medium-size shallots, diced
- 5 garlic cloves
- 1/2 medium-size green pepper, diced
- 6 small multicolor carrots, sliced ( approximately 3 cups)
- 1 red roasted pepper
- 1 tablespoon smoked paprika
- 6 tablespoon sun-dried tomatoes
- 3.5 oz Organic tomato paste
- 3/4 cup of red wine
- Cook the pasta following package instructions. Reserve one cup of the cooking liquid and set aside. We used the brand Tolerant. It's vegan and gluten free. It has also 22 grams of protein per serving.
- In a medium heat pan, sauté the onions, shallots, garlic, green pepper and fresh cilantro with the extra virgin olive oil, garlic powder and smoked paprika.
- After the onions are beginning to caramelize, add red wine and a splash of the liquid from the roasted red pepper jar. Let it simmer for few minutes.
- Add the sliced carrots, sun-dried tomatoes, tomato paste and the soyrizo. Sautée for a couple of minutes.
- Add pre-cook pasta and stir for a couple of minutes. You can use the reserved pasta liquid to achieve desired consistency. Add salt and pepper to taste.
- Garnish with dill.
- Enjoy this delicious and nutritious, gluten-free vegan red lentil pasta dish!
Sunshine & Kale http://sunshineandkale.com/