Tag Archives: rawvegan

{ Raw } No Bean Hummus

Hummus is an Arabic word (حمّص ḥummuṣ) meaning “chickpeas,” and the complete name of the prepared spread in Arabic is حمّص بطحينة ḥummuṣ bi ṭaḥīna, which means “chickpeas with tahini”.

This recipe uses zucchini instead of chickpeas. so in theory it can’t be called hummus. However, the flavor and texture is very close to the original dish. 

Hummus

This recipe was slightly adapted from the book “RAWvolution” by Matt Amsden, chef and owner of the restaurant with the same name. One of my favorite places to eat while in Santa Monica. 

Rawmazing Restaurant   

Rawvolution

Visiting RAWvolution in Santa Monica

Rawvolution II

{ Raw } No Bean Hummus
Write a review
Print
Ingredients
  1. 3 zucchinis, peeled and chopped
  2. 3/4 cup of tahini
  3. 1/2 cup of fresh lemon juice
  4. 1/8 cup of extra virgin olive oil
  5. 4 garlic cloves, crushed
  6. 2 teaspoons sea salt
  7. 1/2 tablespoon of ground cumin
Instructions
  1. In a high speed processor, combine all the ingredients until thick and smooth. Garnish with a pinch of paprika and parsley
Notes
  1. Enjoy it with homemade pita chips or fresh vegetable crudités. It can be used as a spread on sandwiches, as a salad dressing ( blending it with a little bit of apple cider) or as a condiment. It tastes delicious with falafel and veggie burgers.
Sunshine & Kale http://sunshineandkale.com/

 

{Raw Vegan} Lasagne with Walnut Bolognese, Basil Pesto, Marinara and Macadamia Cheese sauce.

This raw vegan lasagne is a feast for the senses! It’s so rich and decadent, it will make you scream for more!

Raw Lasagne

With Victoria

This is me (on the left) with my friend & yogi sis Victoria, celebrating New Year’s Eve with some delicious food: A Raw Vegan Lasagne with 5 layers and 4 sauces ( Walnut Bolognese, Basil Pesto, Marinara and Macadamia Cheese sauce),  Cuban food ( black beans with garlic rice and vegan “ropa vieja” made with jackfruit) and Raw Date Energy Truflles.

 This recipe was slightly adapted from Russel James, aka The Raw Chef

Raw Vegan Lasagne with Walnut Bolognese, Basil Pesto, Marinara and Raw Macadamia Cheese sauce.
Yields 12
Write a review
Print
Layer 1 - Walnut Bolognese Sauce
  1. 1/2 cup of walnuts, soaked 1 hour or more
  2. 1 cup of sun-dried tomatoes
  3. 2 teaspoons of dried oregano
  4. 2 teaspoons of dried sage
  5. 1 tablespoon of tamari
  6. 1 tablespoon of extra-virgin olive oil
  7. Combine all the ingredients of in the food processor and set aside.
Layer 2 - Basil Pesto Sauce
  1. 2 cups of basil leaves
  2. 3/4 cups of pine nuts
  3. 3 tablespoons of extra-virgin olive oil
  4. 1 garlic clove
  5. 1 tablespoon of lemon
  6. a pinch of salt.
  7. Combine all the ingredients of in the food processor and set aside.
Layer 3 - Marinara Sauce
  1. 1 1/2 cup of sun-dried tomatoes
  2. 2 cups of cherry tomatoes
  3. 2 pitted dates
  4. 2 garlic cloves
  5. 1 tablespoon of dried oregano
  6. 2 tablespoon of extra-virgin olive oil
  7. 2 tablespoons of fresh squeezed lemon juice
  8. Combine all the ingredients of in the food processor and set aside.
Layer 4 - Macadamia Cheese Sauce
  1. 1 cup of macadamia nuts, soaked for 4 hours
  2. 1/2 cup of pine nuts
  3. 1 tablespoon of fresh lemon juice
  4. 1 tablespoon of nutritional yeast
  5. 1 tablespoon of fresh parsley
  6. 1 tablespoon of fresh thyme
  7. 1/2 cup water, as needed
  8. a pinch of salt
  9. Combine all the ingredients of in the food processor and set aside.
Layer 5 - Marinated Spinach layer
  1. 6 cups torn spinach
  2. 5 tablespoons of dried oregano
  3. 1 teaspoon of extra-virgin olive oil
  4. a pinch of salt
  5. Place all ingredients in a bowl to marinate and wilt for 1 hour or longer.
Instructions
  1. Cut the zucchini lengthways into 2 mm strips, using a mandolin or a sharp knife.
  2. In a deep-dish baking pan, assemble the lasagne by alternating layers of zucchini with walnut bolognese sauce, basil pesto, marinara and macadamia cheese.
  3. Finish with a layer of marinated spinach
  4. Place the dish in the fridge for several hours until it firms up.
  5. Serve with cherry tomatoes, basil and pine nuts. Buon Appetito!
Notes
  1. This recipe keeps well in the refrigerator for 3-4 days.
  2. Hint: It tastes better the second day, if you can resist not eating it all the first day!
Sunshine & Kale http://sunshineandkale.com/
 Happy 2016, everyone! Enjoy it!