Raw for Real

Tomato & Macadamia Mozzarella Linguine

Makes 5 starter-size portions

Linguine
500g carrots (about 4 medium carrots, peeled
500g parsnip (about 4 medium parsnips, peeled
1/2T salt
15 large basil leaves, chiffonade
2T Italian seasoning
2c baby plum tomatoes, cut into small sections

Macadamia Mozzarella
1/2c macadamias
1/2c cashews
1T Nama Shoyu or Tamari
2t lemon juice
1/4c water
1T nutritional yeast

Red Pepper Sauce
1/2c pine nuts
1 red pepper
1/2T lemon juice
1T Nama Shoyu or Tamari
1T agave

Method

1. Turn the carrot and parsnip into thin strands with a mandonline.or vegetable peeler. You can also make spaghetti using a spiral slicer.
2. In a bowl combine the vegetable pasta (linguine)you have produced with the salt and mix well by hand.  Leave to stand whilst preparing the mozzarella.
3. Combine all mozzarella ingredients in a Vita Mix or food processor (a Vita Mix isn’t a food processor, it’s more of a blender but no other blender that I know of is suitable to make the cheese so an ‘ordinary’ processor is the next best thing).  Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix.  Set aside.
4. Mix all Red Pepper sauce ingredients in a Vita Mix or blender until smooth(blender is ok for this at the mixture is saucier :-) than the cheese).  Again, you may need to add water to get a ’sauce’ consistency.
5. Go back to the linguine and you should find that it has released it’s water and is now softer and has a cooked ‘al dente’ feel about it.  Wash the salt off and dry with kitchen towel or a salad spinner.
6. Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients.  When thoroughly mixed add the macadamia cheese ans mix again by hand to coat all linguine in the cheese mixture.
7. Serve with the Red Pepper sauce.  For the dinner party I built the pasta up in a metal ring that I bought from a cookshop and then removed the ring so you get a pasta ‘tower’.  I then put the sauce in a sauce drizzle bottle and drizzled over the top.  You can also garnish with more chiffonade of basil.

(via therawchef)

I know I’m hungry, but these next few recipies look sooo good.

Wilted Kale Salad with a Creamy Chipotle Dressing

Serves 4-6

For the wilted kale

4 heads kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds

For the dressing

3 avocados
2 chipotle peppers*
½c olive oil
2T agave
¼c lemon juice

*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu

• Remove the stems and then wash and cut the kale into small pieces.  Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.

• Add the tomatoes and hemp seeds to the bowl and mix in by hand.

Blend all remaining ingredients in a high-speed blender until creamy and mix into kale by hand.

(via therawchef)