Almond Sauce

by Bragg Bragg | May 5, 2018 | Uncategorized

Almond Sauce over spring rolls

Almond Sauce

Servings

Ingredients

1 cup almond butter
2 tablespoons Ginger
1/2 cup Water
4 tablespoons lemon juice
1/4 cup maple syrup can be substituted with other sweetner
1/2 teaspoon sea salt
4 teaspoons sesame oil
2-3 garlic cloves regular size
1/4-1/2 teaspoon cayenne pepper

Servings

Ingredients

1 cup almond butter
2 tablespoons Ginger
1/2 cup Water
4 tablespoons lemon juice
1/4 cup maple syrup can be substituted with other sweetner
1/2 teaspoon sea salt
4 teaspoons sesame oil
2-3 garlic cloves regular size
1/4-1/2 teaspoon cayenne pepper

Instructions

Combine all the ingredients together in a blender or food processor. Blend until well combined. Add water if too thick.
Serve over any veggies, salads, noodles, or spring rolls, or use as a dip! Enjoy!

Share this Recipe

Colorful Raw Lasagna by Cleo Weinberg

by Bragg Bragg | May 12, 2018 | Recipes

Colorful Raw Lasagna

Course

Main Dish

Cuisine

Raw Vegan

Prep Time

2 hours

Passive Time

2-3 hours

Servings

people

Ingredients

Nut Cheese

2 cups Cashews soaked 4 hours or more
1 cup pine nuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 yellow pepper
2 tablespoons fresh parsley
1 tablespoon fresh thyme
1/2 teaspoon Salt
1/2 cup Water as needed

Walnut meat layer

1/2 cup walnuts soaked 1 hour
1 cup sun-dried tomatoes soaked for 1 hour or more
2 teaspoons dried oregano
1 tablespoon dark/brown miso
2 teaspoons dried sage
1 tablesppon nama shoyu
1/2 teaspoon cayenne pepper
1 tablespoon olive oil

Tomato Sauce

1 1/2 cups sun-dried tomatoes soaked for 1 hour or more
2 soft dates
2 cloves garlic
2 cups tomato seeded, and chopped
1 tablespoon dried oregano
2 tablspoons olive oil
2 tablespoons lemon juice
2 tablespoons dried onions

Green Pesto

1 cup basil leaves tightly packed
1 cup beet leaves tightly packed
3/4 cup pine nuts or walnuts
3 tablespoons olive oil
1/2 teaspoon Salt
1 garlic clove
1 tablespoon lemon juice

Spinach Layer

6 cups torn spinach
5 tablespoons dried oregano
1 teaspoon olive oil
1/4 teaspoon Salt

Lasagna

5 medium zucchini cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon of olive oil for 10 minutes
pinch of black pepper
sprigs of basil

Course

Main Dish

Cuisine

Raw Vegan

Prep Time

2 hours

Passive Time

2-3 hours

Servings

people

Ingredients

Nut Cheese

2 cups Cashews soaked 4 hours or more
1 cup pine nuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 yellow pepper
2 tablespoons fresh parsley
1 tablespoon fresh thyme
1/2 teaspoon Salt
1/2 cup Water as needed

Walnut meat layer

1/2 cup walnuts soaked 1 hour
1 cup sun-dried tomatoes soaked for 1 hour or more
2 teaspoons dried oregano
1 tablespoon dark/brown miso
2 teaspoons dried sage
1 tablesppon nama shoyu
1/2 teaspoon cayenne pepper
1 tablespoon olive oil

Tomato Sauce

1 1/2 cups sun-dried tomatoes soaked for 1 hour or more
2 soft dates
2 cloves garlic
2 cups tomato seeded, and chopped
1 tablespoon dried oregano
2 tablspoons olive oil
2 tablespoons lemon juice
2 tablespoons dried onions

Green Pesto

1 cup basil leaves tightly packed
1 cup beet leaves tightly packed
3/4 cup pine nuts or walnuts
3 tablespoons olive oil
1/2 teaspoon Salt
1 garlic clove
1 tablespoon lemon juice

Spinach Layer

6 cups torn spinach
5 tablespoons dried oregano
1 teaspoon olive oil
1/4 teaspoon Salt

Lasagna

5 medium zucchini cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon of olive oil for 10 minutes
pinch of black pepper
sprigs of basil

Instructions

Nut Cheese

Process all ingredients together, adding as little water as possible, until a fluffy consistency is achieved.

Walnut meat layer

Grind all ingredients in a food processor, leaving the mixture slightly chunky

Green Pesto

Process all ingredients, leaving plenty of chunkiness!

Spinach Layer

Place all ingredients in a bowl to marinate and wilt for 1 hour or longer. Putting the covered bowl in a dehydrator ill help this process, but its not essential.

Assembly of Lasagna

dry the zucchini with paper towels.
Line the base of your dish with a layer of the zucchini strips, overlapping them slightly
On top of this, put down a layer of walnut meat, the the cheese, then tomato sauce, and finally pesto on top.
Add on another layer of slightly overlapping zucchini strips
Repeat step 3, then add an additional layer of wilted spinach.
Add the final layer of zucchini strips
Placing the whole dish in the fridge for several hours will firm it up slightly, which will make it easier to cut into portions.
Garnish with black pepper and a sprig of basil.

Share this Recipe

Tahina

by Joey Sutton | Mar 21, 2019 | Uncategorized

Tahina

Course

Appetizer

Prep Time

10 minutes

Servings

cups

Ingredients

1 1/4 cups tahini sesame paste
1 cup Water
1/3 cup fresh lemon juice
1 tablespoon Salt
1/2 teaspoon garlic powder

Course

Appetizer

Prep Time

10 minutes

Servings

cups

Ingredients

1 1/4 cups tahini sesame paste
1 cup Water
1/3 cup fresh lemon juice
1 tablespoon Salt
1/2 teaspoon garlic powder

Instructions

In a large bowl, stir together the tahini and water. It may look like they won't mix; just keep at it until you have a smooth mixture.
Stir in the lemon juice, salt, and garlic powder
taste to adjust seasoning to your taste

Share this Recipe

Croquettes

by Joey Sutton | Mar 21, 2019 | Uncategorized

Croquettes

Prep Time

20 minutes

Passive Time

9-10 hours

Servings

people

Ingredients

3 cloves garlic
3 tablespoons fresh sage
3 tablespoons rosemary
1 tablespoon thyme
1/2 bunch parsley
2 cups walnuts soaked
2 cups Almonds soaked
2 cups sunflower seeds soaked
1/4 cup nama shoyu
1 white onion chopped fine
5 celery sticks chopped fine
1/2 cup Water
1/3 cup olive oil
himilayan crystal salt to taste

Prep Time

20 minutes

Passive Time

9-10 hours

Servings

people

Ingredients

3 cloves garlic
3 tablespoons fresh sage
3 tablespoons rosemary
1 tablespoon thyme
1/2 bunch parsley
2 cups walnuts soaked
2 cups Almonds soaked
2 cups sunflower seeds soaked
1/4 cup nama shoyu
1 white onion chopped fine
5 celery sticks chopped fine
1/2 cup Water
1/3 cup olive oil
himilayan crystal salt to taste

Instructions

place seasoning in food processor and process well
add walnuts, almonds, sunflower seeds, and nama shoyu and process again
add olive oil and enough water to blend so that the micture will stick together
turn out into a large bowl
add onion, celery, and salt
shape into croquettes and place on teflex sheet
place in dehydrator at 110 degrees for 3-4 hours
carefully turn over while reoving teflex sheet and dehydrate for another 6 hours, or until dry on the outside.

Share this Recipe