This recipe serves 4 or 5 portions;
CHEESE
1.5 cups raw cashews soaked for a few hours in water to soften
1 tablespoon lemon juice
2 tablespoons nutritional yeast (or if you cant get, a couple of teaspoons of tamari sauce)
1 tablespoon fresh parsley
pinch of pink salt
water to bring to correct consistency
Blend all adding water gradually to create a creamy cheese consistency.
MEAT
1/2 cup sunflower seeds soaked overnight and drained
1/2 cup sundried tomatoes soaked 1 or more hours before in water... drained
1/2 tablespoon of dark brown or barley miso sauce
1 teaspoon dried oregano
1 tablespoon tamari sauce
1 tablespoon olive oil
blend in food processor leaving slightly chunky.
TOMATO SAUCE
1 cup sundried tomatoes soaked 1 or more hours and then drained
2 soft dates or 1/2 tablespoon coconut sugar
1 clove garlic (middle shoot removed)
1 cup chopped fresh tomato
1/2 tablespoon dried mixed herbs
1 tablespoon olive oil
1 tablespoon lemon juice
Blend until smooth.
WILTED SPINACH
3 cups torn spinach
2 tablespoons dried oregano
1 teaspoon olive oil
squeeze of lemon
pinch of salt
Massage the spinach until wilted
PESTO
Because the sun dried tomatoes added so much flavour, I made a basil paste without seasoning to accompany the other elements. if you soak your sun dried tomatoes longer you can make a pesto this way; all i did on Saturday in the workshop was make a basil paste from basil leaves, garlic and a squeeze of lemon.
Here is the 'normal' recipe though.
1 tightly packed cup of basil leaves
1/2 cup of your choice of nut or seed
1.5 tablespoons olive oil
1/2 clove garlic
squeeze of lemon
pinch of salt
blend all ingredients except olive oil until smooth, slightly textured paste is created, then add oil and blend until combined.
COURGETTE PASTA
Use the Vegetable peeler to create strips of pasta, squeeze on a little lemon juice to help with discolouration. Allow for around 1/2 courgette per person, depending how hungry you are!
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