Watermelon-Chia Cooler

If the last two days are any indication of how hot it will be this summer, we're in trouble!  But I've been staying cool and hydrated drinking my refreshing Watermelon-Chia Cooler.

You can use any melon, but I like the natural sweetness and color of seedless watermelon.  Also chia seeds pack a powerful punch.  They are high in Omega 3s, protein, fiber and are hydrating.  I soak one tablespoon in one cup of filtered water in the fridge overnight and then use them in my juices and smoothies for added nutrition during the week.  To get the full benefit of chia seeds you really need to soak them before using.

Ingredients:
Serves 1-2

1-1/2 - 2 cups organic seedless watermelon, chilled, cut into cubes
1-tbsp soaked chia seeds (You can add as much as you like, but they are very gelatinous and will thicken the consistency.  Also, I like using black colored chia seeds instead of the grey.  There is no difference in nutritional value between the two.)
1 tbsp finely chopped mint
1/4 - 1/2 cup sparkling water, chilled
Juice from a 1/2 lime
Agave nectar to taste (my watermelon was really sweet and so I didn't add any agave)

Method:  Soak 1 tbsp chia seeds overnight, covered in the fridge.  (Note:  one tablespoon will turn into 1/2 cup soaked seeds.)  Place watermelon in a blender and blend until smooth.  Transfer puree to a bowl and stir in the remaining ingredients.  Chill until cold and serve with a mint sprig.

Stay cool and enjoy!  



 

Caprese Sandwich

Some of the best sandwiches are made with very few ingredients and this is one of them.  I remember years ago we were traveling in Normandy, France (which is fitting because tomorrow is the 70th year anniversary of the D-Day Invasion of Normandy) and were in Mont Saint-Michel, an island located on the coast with a beautiful medieval town perched near the very top.  Anyway, we stopped at a small outdoor stand and I ordered one of the best sandwiches I ever had, and it only had two ingredients:  Gruyère cheese and butter on a baguette.  Perhaps it was because we were sightseeing all day and we were exhausted, but coupled with the incredible scenery and history of the place, I will never forget eating that sandwich!

Now a Caprese sandwich has a whopping four ingredients but it is my go to sandwich when I want something quick after work for dinner in the summer.  I love eating this sandwich when the heirloom tomatoes are at their peak...it's just so delicious with the fresh fragrant basil, Daiya Havarti style cheese, good quality extra virgin olive oil and a crusty French sweet baguette!

Cin cin!

 

Deviled Goodness (Vegan Deviled Eggs)

You can't have a holiday weekend without serving Vegan Deviled Eggs.   Seriously these are amazing!  My husband could not get over how much they tasted like the real deal, texture and everything.  As I mentioned in previous posts, I have never liked eggs (no matter how they were prepared)...but with one exception...my Mom's Deviled Eggs.  Everything she made tasted great and I think that she would love these too!

This recipe is so simple, but you'll need a mold to create the cashew-agar base to hold the piped tofu mousse.  I used a ceramic deviled egg holder that I had in cabinet, but it was a little shallow.  I'm going to look on line and see if I can find a deeper base, but other than that they were absolutely perfect...beautiful and delicious.

This recipe makes about 36 portions so you will need more than one mold because the agar will solidify if you don't work quickly.  Or you can cut the tofu mouse recipe in half and pipe less.

Cashew Cream-Agar Egg Base:

1/2 cup cashew cream, (1/2 cup cashews blended in a high speed blender with 1-1/4 cup water.  If you don't have a high-speed blender then you will need to soak the cashews for about 4 hours and then strain through cheesecloth or a fine strainer.  You will not use all the cashew cream but it will keep in the refrigerator covered for up to five days.)

3/4 warm water

1 tsp Agar-Agar powder (I purchased my powder at an Asian market, for $2.99, but Whole Foods carries the agar flakes, but it will cost you about $9.00.  Also, if you use the flakes then you'll need to increase the amount to 1 Tbsp and boil it a little longer.

1/4-1/2 tsp Black Salt (found in an Indian or Asian market--it's actually pink and very salty.)

Method:  

• Lightly oil mold with vegetable oil and set aside.  
• Blend cashews with water and measure out a 1/2 cup of cashew cream.  Whisk in black salt and set aside.
• Pour 3/4 cup water into a measuring cup and warm in the microwave for 30-40 seconds.  Whisk in agar-agar powder and then place back in the microwave for 1-2 minutes and let it boil.  
• Place cashew cream into microwave for 30-40 seconds to warm and then whisk mixture into hot agar water making sure there are no lumps.
• Skim off any bubbles off the top before pouring into mold, or pop bubbles with a toothpick.
• Let mold sit on the counter for about 15 minutes before moving and placing in the refrigerator to chill for about one hour to harden completely.

Once hardened, using a small pairing knife, remove cashew-agar base and place on a plate.  Then using a small melon baller or spoon, scoop out a small portion of the base without breaking through the bottom.  Then pipe in the tofu mousse and chill for about an hour before serving.  Also, the agar will not melt or soften if these are left out for a little while at room temperature, but they are better served chilled.  So if you are serving a lot of people, I would serve a dozen at a time and keep the others chilled.

Tofu Mousse:

(You can cut the recipe in half if you are making less portions)

7.5 oz organic sprouted extra firm tofu (I used Wildwood--it comes it two sealed pouches, 7.5 oz each).

1/4 cup Follow Your Heart original organic Vegenaise

2 tsp spicy brown mustard

1 tsp turmeric powder

1/2 - 3/4 tsp black salt

1 tsp apple cider, or white wine vinegar

Method:

• Drain tofu and press dry with paper towels and place in a food processor.
• Add all ingredients except for black salt and blend until smooth and creamy.  You may need to add a little more Vegenaise to get the right texture.
• Add black salt to taste and then pipe or spoon mousse into base.
• Garnish with paprika and chives and chill for about one hour before serving.

  

   

Smoked Tofu and Cucumber-Dill Tea Sandwiches

With all of our record temperatures the past three days my house hasn't been too unbearable, but I still haven't turned on the stove or oven.  These little tea sandwiches are just perfect for the dog days of summer, as well as any upcoming wedding or baby showers!  If you want more variety you could serve my Egg(less) Salad on white bread, my TuNo Salad on wheat bread, and the smoked tofu on rye, which is what I used.

Dill Aioli:

1/2-3/4 cup Vegenaise
1/4 cup minced dill (more or less)
2 TBSP minced capers (more or less)
Juice from 1/2 lemon
Kosher salt and black pepper

Other ingredients:

1 packet sprouted organic smoked tofu, sliced thinly (I used Wildwood with Szechuan spices because I like a little kick)
1/2 English cucumber, sliced thinly
Red onion, shaved thinly (optional)
Rye bread (I used Genuine Bavarian Whole Rye Bread)

Enjoy and stay cool!

Horiatiki Salata (Greek Salad) with Homemade Feta

Whew...it's a toasty one...reaching 98 degrees here today.  Whenever it gets this hot out it reminds me of when my husband and I were traveling in Crete and we were staying along the Libyan Sea.  It was like 100 degrees, combined with Southern California Santa Ana type winds (if you've ever experienced them before) and you get the idea of how hot and dry it was.  We lived off of Greek Salads and good Greek wine and beer...not a bad vacation!   I really love the hot weather though, especially if it's only for a few days.  There is nothing better than taking a walk at 9:00pm and having it be 80 degrees outside!

So tonight, the stove and the oven will remain off and a Greek Salad is the order of the day.  I've always been interested in making my own vegan cheese, but I just haven't had time.  My hubby bought me a vegan cheese making book for Xmas, but they didn't have a recipe for Feta.  So I decided to throw something simple together using Greek flavors such as oregano, basil and mint.  Since this Feta is made with tofu, it doesn't have a melting quality, but it is great for a salad and really resembles Feta.  Plus it gives the salad some protein!

Feta Ingredients:

1 10 oz block of organic Sprouted Wildwood Super Firm Tofu (or similar)

Juice of 1/2 lemon

1-2 tsp red wine vinegar

1 tsp kosher salt (or to taste)

1 tsp fresh minced oregano

1 tsp fresh minced basil

1 tsp fresh minced mint

1/2 tsp oregano flakes

Freshly ground black pepper

Method:  Remove tofu from package and pat dry.  Slice in half and using a fork crumble into 1" sized pieces.  Place in a bowl and add lemon juice, vinegar and salt, stir and set aside while mincing herbs.  Combine all ingredients together and let sit for about an hour in the fridge for flavors to combine.  Best used within 1-2 days.

In Greece they don't crumble the Feta (you get a 1" thick slice on top, drizzled with olive oil and oregano, nor do they use red wine vinegar.  They also don't use romaine lettuce, but since this is our dinner this evening I wanted a more substantial salad.

Other Ingredients:

Chopped romaine lettuce

Roma tomatoes, quartered

Cucumber, sliced

Green bell pepper, sliced

Red onion, sliced thinly

Kalamata olives, pitted

Oregano flakes

Kosher salt and fresh cracked black pepper

Red wine vinaigrette (I just whisked together a quick vinaigrette, but you could just drizzle your salad with good quality (preferably Greek) cold pressed olive oil!)

Enjoy (Opa!) 

 

 

 

 

 

Summer Melon Fruit Salad

Wow, it has been so long since my last post--four months to be exact!  I've just been really busy working.  I'm a chef at a vegan cafe and I love cooking and being around vegan food everyday!  I am really very fortunate that I get to do something that I love for a living!

Anyway, last year for the 4th of July I made an elaborate spread, but this year since I only have a few days off I wanted to keep it simple.  Hubby and I are just grilling some vegan dogs and I made this really delicious melon salad that I wanted to share with you.  

You can use any type of melons--just make sure that you add all the other ingredients to give it lots of crunch and plenty of spice.  I guarantee that if you take this to your next BBQ, or picnic that people will devour it in no time.  Plus it's really beautiful to look at!

For my salad I used a combination of:  cantaloupe, watermelon, jicama, English cucumber, white corn, jalapeno, mint, lime juice, cayenne pepper and salt and pepper.  Cilantro would be a good addition too.  Just so fresh--I could eat this everyday during the summer months! 

Until my next post--Happy 4th everyone!

 

Summer Mediterranean Couscous Salad

My neighbor stopped by last night and gave me a bunch of summer squash from his garden...a lot of squash!  I'm not certain what I'm going to do with it all, but I guess zucchini bread, fritters and pickled squash are in my near future.  Too bad that I don't like the taste of squash in my morning juice--I just find it to be too bitter.  In any case, I was very appreciative and will use up every bit of it.  Nothing like fresh produce from an organic garden right next door!

Ingredients:

1 cup Mediterranean or Israeli couscous
2 ears of corn on the cob, shucked, kernels removed from the cob
1 medium zucchini, diced small
1 medium yellow squash, diced small
1 medium Italian green squash, diced small
1 pint cherry tomatoes, sliced
1/3 cup chopped basil leaves, plus more for garnish
1/3 cup toasted pine nuts
Juice of 2 lemons
1-2 tbsp extra virgin olive oil
Bibb or romaine lettuce leaves
Kosher salt and black pepper to taste

Method:

• In a small sauce pan on medium heat, add 1 tsp extra virgin olive, couscous and toast until lightly golden brown, about three minutes, stirring constantly to prevent burning.
• Add 4 cups water and 1/2 tsp salt and cook for about 10-15 minutes until couscous is soft.
• Drain couscous and rinse under cool water and drain again really well.  Place in a medium bowl and chill in the fridge until ready to assemble.
• Shuck corn and cut kernels from the cob and place in a bowl.  You should have about 2 cups corn.
• Dice squash around the same size as the corn kernels and set aside in another bowl.  You should have 3-4 cups diced squash.
• Heat a large saute pan on medium-high heat and add a little bit of olive oil.  Working in batches (you don't want to crowd the pan to avoid steaming) cook squash and corn separately for about 3 minutes or so until lightly charred, adding more olive oil when needed.  You don't want to overcook the vegetables, they should be crisp-tender.
• Once cooked, place vegetables on a sheet tray to cool.
• Slice tomatoes in half or quarter depending on size and add to couscous.
• Next add in zucchini, corn, chopped basil, toasted pine nuts and stir to combine.
• Season with lemon juice, salt and black pepper to taste and chill in the fridge for at least an hour before serving.  Check seasoning again before serving.
• Serve on a bed of lettuce, sliced heirloom tomatoes, or as a side dish to your favorite entree.

 

Grilled Summer Vegetable Pasta

I can't believe that summer is almost over.  We've had beautiful weather in the Bay Area all summer long with temperatures hovering around 75-80 degrees with sunny skies.  There have only been about five days where the temps exceeded 90 degrees and today was one of those days.  So since it was hot today, I didn't want to want to spend a lot of time in the kitchen cooking and so this dish was quick and easy.  Also, this is a great dish if you want to use up end of season produce in your garden, especially zucchini and tomatoes. 

Ingredients:

(Serves 2)

1/2 lb whole wheat spaghetti, cooked, drained and rinsed

1 medium zucchini, chopped

1 medium yellow squash, chopped

1 medium green Italian squash, chopped

1 lb cherry tomatoes
2 cups organic baby spinach

2 tsp minced fresh thyme

2 tbsp minced garlic

2 tbsp nutritional yeast

1 cup vegetable stock

Juice of 1 lemon

1-2 tbsp extra virgin olive oil

2 tbsp minced fresh basil, plus more for garnish

Kosher salt and black pepper to taste
Note:  If you have an outdoor grill or grill pan you should slice your vegetables instead of chopping and then chop after grilling.  I don't have a grill and so I used my broiler and chopped the vegetables before roasting.  

Method:

• Bring a large pot of salted water to a rapid boil and add whole wheat spaghetti and cook until al dente.  When finished rinse under cool water and set aside in a strainer.
• Pre-heat broiler to 450-500 degrees and toss the zucchini in 1 tsp thyme, a drizzle of olive oil, and salt and pepper and roast on a sheet tray for about 10 minutes until lightly charred.  
• Do the same with the cherry tomatoes.  You want the vegetables to char and blister, but you still want them to be crisp tender.  Remove from oven and set aside.
• In a large saute pan, add 1 tbsp extra virgin olive oil, minced garlic and vegetable stock.  
• Reduce vegetable stock by half and then stir in nutritional yeast and cook for about a minute or so until yeast is dissolved and creamy.
• Add roasted vegetables, cooked pasta, spinach and toss ingredients together and heat through.
• Add chopped fresh basil, toss and season with salt and pepper to taste and fresh lemon juice.
• Garnish with additional basil leaves.
  

 

Jicama Dill "Potato" Salad

If you're looking for something a little different to serve at your BBQ this weekend, why not make a raw Jicama-Dill "Potato" Salad with Avocado-Dill Aioli.  It's very refreshing served cold, almost like watermelon and has great texture.  The avocado-aioli is also easy to make but takes a little bit of planning because you need to soak the raw cashews for at least four hours before blending.  I served this with rosemary and garlic marinated slow-roasted, open-faced portobello sandwiches (no bread) with sliced heirloom tomatoes, bib lettuce and sliced avocado.  Just delicious!

Avocado Aioli:

1 cup raw cashews, soaked in filtered water for about four hours, drained
1 small avocado, peeled and chopped
1/2 tsp dry mustard
1 tbsp minced capers
1 tbsp chopped fresh dill
1 tbsp white wine vinegar
Juice of 1-2 lemons
1 cup filtered water (to thin to desired consistency)
2 tbsp first cold pressed extra virgin olive oil
1-2 tsp sea salt
1/4 tsp black pepper

Method:

• Drain cashews and place in a food processor along with chopped avocado, mustard, capers, pickles and the juice of 1 lemon.  Process until smooth scraping down the sides.
• With the motor running, slowly add water to desired consistency and drizzle in olive oil.  Season with salt and pepper to taste and more lemon juice if desired.
• Chill for at least two hours for flavors to combine.

Salad Ingredients:

1 2 lb jicama peeled and diced into 1" cubes
1 cup finely diced celery
3/4 cup finely diced dill pickle
1/2 cup finely diced red onion
1/4 cup minced capers
1/4 cup finely minced fresh dill
Avocado-aioli added to desired consistency
1/2 tsp celery seed
Sea salt and freshly ground black pepper to taste
Fresh lemon juice to taste

Method:

• In a large bowl, mix all ingredients together adding in enough avocado-aioli for a creamy texture and chill for about three hours for flavors to combine.
• Garnish with additional dill leaves and lemon wedges if desired.

 


 

Gazpacho Trio Tasting

Well I finally broke down and made my husband watermelon gazpacho, along with two other flavors--a creamy almond and tangy tomatillo.  Nothing reminds me more of Spain, than gazpacho.  It's a perfect soup for a warm summer evening and it takes me back to Andalucia every time I make it.  This trio would be fun to serve in shot glasses as an appetizer before the main course, or they can be served accompanied by rustic country bread and of course a good Spanish wine.  If I were entertaining, I would serve this trio with saffron marinated olives, marcona almonds, assorted roasted vegetables with romesco sauce, and potato-olive empanadas with a fig-pear dipping sauce.  Sounds delicious doesn't it!  By the way, I'll be posting all of these recipes shorty in case you ever want to throw a Spanish party of your own!

What's great about making gazpacho is that all you need is a food processor or a blender.  Also these recipes are just guidelines for you to follow.  The watermelon that I purchased may be sweeter than yours, or the tomatillos that you purchase maybe really sour so you'll need to adjust the flavorings. 

Watermelon Gazpacho:

3-4 cups diced seedless watermelon
2 large ripe tomatoes, chopped, about 1 1/2 cups
1 1/2 cups diced English cucumber
1/2 cup diced red bell pepper
1/4 cup chopped red onion
1/4 cup fresh mint leaves
Juice of 1 lime or to taste
Kosher salt to taste
1/4 cup chopped pistachios 
Mint leaves for garnish

Method:

• Add all ingredients to a food processor and blend until smooth.  Chill for about 3 hours for flavors to combine.

Tangy Tomatillo Gazpacho:

1 pound tomatillos, husk removed, blanched for about 15 seconds, and chopped
2 cups diced English cucumber
1 Anaheim pepper, seeded and diced
1 avocado, peeled and diced
2 cups sourdough bread, crust removed, diced, soaked and drained
1 garlic clove, minced
1/2 tsp serrano pepper, seeded and minced (or more to taste)
1 tsp cumin powder
1 tbsp aged sherry vinegar
2-3 tbsp extra virgin olive oil, preferably Spanish
Kosher salt and black pepper to taste
Chopped chives and olive oil  for garnish

Method:

• Cover bread with filtered water for about 10 minutes to soften.  Drain and squeeze dry.
• Add all ingredients to a food processor or blender and blend until smooth.
• Strain and season with salt and pepper to taste.
• Chill for about 3 hours for flavors to combine.

Creamy Almond Gazpacho:

1 cup whole almonds, blanched for about 20 seconds, skins removed
2 1/2 cups sourdough bread, crust removed, diced, soaked and drained
1-2 garlic cloves, minced
1 1/2 cups filtered water
1-2 tbsp aged sherry vinegar
1/4 cup extra virgin olive oil, preferably Spanish
Kosher salt and black pepper to taste
1 red or black plum, pitted and diced small for garnish
Micro greens or chervil leaves for garnish

Method:

• Blanch almonds in boiling water for about 20 seconds, drain and remove skins.  Add to a food processor and blend until fine.
• While preparing almonds, soak bread for about 10 minutes until soft.  Drain and squeeze out excess moisture.
• Add all ingredients to the food processor and blend until smooth.
• Season with salt and pepper to taste and chill for about three hours before serving.

 

Heirloom Tomato Salad with Balsamic Glaze

I love tomatoes in August, especially organic heirloom tomatoes in any shape, size or color.  From now until the end of September, I will eat heirloom's practically everyday.  I tried growing my own for three seasons in large pots on my patio, but I was unsuccessful and so I gave up.  I'm not certain if it was due to the weather, the soil, or the fact that they weren't planted in the ground, but my yield was not bountiful and the plants had numerous diseases.  Oh well, at $3.99 per pound for organic, I'll let someone else who has more experience do the growing for me because these tomatoes were delicious!

This is a beautiful salad and the flavors are really wonderful too.  We used to serve a similar salad like this when I worked at the restaurant and I remember that it was our best selling salad during the summer.  Of course, if you had 15 orders for it on a Friday night dinner rush, it wasn't that popular for the line cooks because the plating required you to take your time.

Balsamic Glaze:

1 cup good quality aged Balsamic vinegar
1-2 tbsp agave syrup

Method:

• In a small sauce pan over medium heat, cook balsamic vinegar and agave for about 15 minutes until it coats the back of a spoon.  You want it to be the consistency of molasses so be careful not to overcook it because as it cools, it will thicken and you want it to be pourable.

Salad Ingredients:

1-2 pounds organic heirloom tomatoes, assorted colors (about 1-1 1/2 tomatoes per person depending on size).
1 organic fennel bulb, tough outer layer removed and shaved or thinly sliced
1/4 cup Kalamata olives, pitted and quartered
1/4 cup organic fresh basil leaves, chiffonade 
2 cups organic baby wild arugula
Juice of 1 lemon
Extra virgin olive oil
Sea salt and freshly ground black pepper to taste

Method:

• Slice a small layer off the top and bottom of each tomato so that they can stand/stack up.  Then quarter or half the tomatoes depending on size.
• Toss tomatoes with a little lemon juice, olive oil and salt and pepper and arrange on plate.  
• Toss arugula and fennel with a little lemon juice, olive oil and salt and pepper and place on top of tomatoes.
• Drizzle plate with balsamic glaze and garnish with Kalamata olives and basil.

Caramelized Peach Upside Down Cake

When I was at the market today practically every bin was piled high with stone fruits.  They all looked so good that I knew I wanted to make a dessert but I couldn't decide on the fruit.  Did I want to purchase peaches, nectarines, plums or apricots?  It was a tough decision, but as you can see the peaches won out and my "gluten-free" Caramelized Peach Upside Down Cake was absolutely delicious.  A perfect dessert for a summer's evening!

For the cake base, I modified a recipe in Babycake's cookbook for corn bread.  Some changes that I made were...instead of using rice milk, coconut oil and applesauce, I used almond milk, canola oil and I made my own peach puree.  The cake came out incredibly moist and fluffy, but it also had a nice texture from the cornmeal.

Caramelized Peaches/Topping:

1/3 cup agave syrup

4-5 organic peaches sliced

Canola cooking spray

Method: 

• Pre-heat oven to 325 degrees.
• Lightly spray a 9x3" cake pan with canola and line with parchment paper, set aside.
• Slice peaches and set aside.
• In a small sauce pan over medium heat, cook agave until it caramelizes about 4 minutes.  Be careful not to burn--you want it to be a deep amber color.
• Immediately pour hot bubbling syrup on top of parchment-lined cake pan and smooth with an off-set spatula.  The syrup will start to harden as it cools so work quickly to make sure that the entire surface is covered.
• Lay sliced peaches in a pattern on top of syrup and set aside.

Cake Base:

2/3 cup almond milk
1 tbsp unfiltered apple cider vinegar
3/4 cup Bob's Red Mill Gluten-Free A/P flour
1/2 cup fine cornmeal
1/2 cup corn flour
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 tsp kosher salt
1/2 cup canola oil
1/3 cup agave syrup
1/3 cup peach puree (1-2 peaches, peeled, chopped and blended until smooth)
2 tsp pure vanilla extract

Method:

• In a small bowl, mix together almond milk and apple cider vinegar and set aside for about 10-15 minutes.
• In a medium size bowl, whisk together a/p flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum and kosher salt and set aside.
• Add canola oil, agave syrup, peach puree and vanilla extract to the almond milk and whisk to combine.
• Pour liquid ingredients into dry ingredients and mix until combined.
• Pour batter on top of peaches and smooth with an off-set spatula.
• Place on a baking sheet in the middle of the oven and bake for about 28-32 minutes (turning pan 180 degrees after 20 minutes).  When done, cake will pull away from the sides of the pan and a toothpick inserted in the center of the cake will come out clean.
• Remove cake from the oven and let rest for five minutes.
• Run a knife along the edge of the pan to loosen cake and place another baking sheet on top of cake pan and flip over onto baking sheet and tap once with your fist.  
• Remove cake pan and let cake cool completely before cutting.

 

 

Chilled Cream of Corn Soup with Chive Emulsion

Simple, fresh and delicious...this soup is all about summer!  I used a combination of organic white and yellow corn kernels, but this soup would have a deeper color if you used all yellow kernels.  I served this with an Heirloom Tomato & Arugula Salad with Lemon Vinaigrette--I'll post the recipe for that dish tomorrow.  You can't get any healthier or delicious than this--using produce that is in season at the height of freshness and flavor! 

Cashew Cream:

1/2 cup raw cashews, soaked for at least four hours or overnight in filtered water
1 cup filtered water for blending

Method:

• Drain water and place cashews in a blender and cover with 1 cup of filtered water.
• Blend on high speed for about 3-4 minutes until creamy.
• Refrigerate until ready to use.

Cream of Corn Soup:

4-5 ears organic white and yellow corn on the cob, shucked and kernels removed from the cob (yield about 5 cups kernels)
1 cup cashew cream
1 cup filtered water
1/4 tsp freshly ground black or white pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin powder
1/8 tsp cayenne pepper
1 1/2 tsp sea salt
Chopped chives for garnish

Method:

• In a food processor, blend corn kernels until you have a puree.  Remove 1/4 cup of puree and set aside.  Scrape out remaining puree into a blender.
• Add cashew cream, water and spices and blend until smooth, adjusting salt and seasonings if necessary.
• Strain soup through a strainer into a bowl and chill for at least two hours before using.  Taste soup before serving and adjust seasoning.  Chilling food masks flavors so it's important to taste again.

Chive Emulsion:

1 bunch organic chives
1/4 cup filtered water (or enough to get the blender going)
Juice of 1 lemon
1/4 tsp minced garlic
1/2 cup first cold pressed extra virgin olive oil
Sea salt and fresh ground pepper to taste
Note:  Chives and corn are such a great combination, but this optional.  If you don't want to make the emulsion then just garnish the soup with chopped chives and chive sprigs.

Method:

• Chop chives into small pieces and place in a blender.
• Add lemon juice and enough water to get the blender moving and blend until smooth.
• Add minced garlic and with the blender running, slowly drizzle in olive oil until emulsified.  Season with salt and pepper.
• Store in a squeeze bottle in the refrigerator.

Zucchini Pasta with Basil-Pepita Pesto

Making raw zucchini pasta is like Raw Food 101.  Actually, I feel like I'm back in culinary school learning a whole new way of preparing food and eating.  I've checked out just about every book on raw foods from my local library and I can't stop reading them.  I'm so intrigued by the whole "raw" thing.

To make this dish, it would be helpful if you had a mandolin to slice the zucchini into long thin strips like pasta.  You can slice it by hand, but it will take some time and precision and presentation are really important when eating raw foods.  You can purchase an inexpensive mandolin for about $20 from a restaurant supply store.  Or another nifty gadget would be to purchase a spiral slicer, but they range in price from $30-$100.  I may purchase one eventually, but for now my cheap mandolin worked fine. 

This is a perfect dish for summer and you can't get any fresher then this.  If I wanted to make a raw pasta dish in the winter, I would use root vegetables instead and serve it with a raw sage-cashew cream sauce.  Also, all of the ingredients for this dish should be organic.  If you can't find organic then use a produce wash and scrub really well to remove any pesticides or chemicals.

Basil-Pepita Pesto:

1 large bunch basil (about 3 cups of leaves)
2 garlic cloves, minced
1/4 cup raw pepitas (pumpkin seeds)
Juice of 1-1 1/2 lemons or to taste
2-3 tbsp first cold pressed extra virgin olive oil
Sea salt and black pepper to taste
Filtered water to thin if necessary

Method:

• Rinse basil and place in a food processor along with garlic, pumpkin seeds and the juice of 1 lemon.
• Pulse, scraping down the sides of the bowl until you get a smooth consistency and then with the motor running, drizzle in olive oil slowly until emulsified.   Season with salt and pepper and add more lemon juice if necessary.

Zucchini Pasta:
(Serves 2)

2 medium size zucchini
2 medium size yellow zucchini (not yellow crookneck squash)
1/2 pint cherry tomatoes, quartered
1/2 pint orange or yellow pear tomatoes, quartered
Sea salt and black pepper to taste
Fresh lemon juice
1/4 cup pepitas for garnish
Minced basil for garnish
Note:  Look for zucchini that are about 3" in diameter.  If they are too thin you won't get as much yield, plus it's harder to work with when using the mandolin.  If they're too large then they will have too many seeds and will be flavorless.

Method:

• Using the medium blade on the mandolin, slice zucchini into thin strips, on all sides until you only have the center core of seeds.    
• Place zucchini in bowl and toss with basil pesto, tomatoes and season with salt and pepper if necessary.   Make sure that you toss the pasta just prior to serving.  The zucchini breaks down really quickly if dressed too soon and you want to keep an al dente texture.
• Garnish with a squeeze of fresh lemon juice, pumpkin seeds, and chopped basil.  Just delicious!