Raw Vegan Dinners
Kelp Noodles with Kale Basil Pesto
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Veggie Delight
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Ingredients for the Kale Basil Pesto:
• 1 whole avocado, pitted and cut into chunks • 1 cup pine nuts • 2 large handfuls of green curly kale (approximately 2 cups) • 2 cloves of garlic, peeled • 2 cups fresh basil • 1 teaspoon pink Himalayan salt • Optional Topping: 2 carrots, shredded and peeled with a hand held carrot peeler • Optional Topping: Half of one red bell pepper, finely chopped or sliced • Optional Topping: One green onion, diced • Optional Topping: Any other green topping of choice like cilantro or thyme. Ingredients for the Noodles: • 3 bags kelp noodles (you can find these in the refrigerated vegan section of many grocery stores, or you can purchase them online) Directions: • Rinse and soak your kelp noodles for approximately ten minutes. • After you have soaked them, rinse them one more time. Dry them out a bit or let them sit in a strainer to let any excess water drip off of them. • Meanwhile in a food processor, add all of your ingredients for the pesto. Pulse the mixture until it reaches the consistency that you desire. • After you’ve finished your pesto and have soaked your kelp noodles, place your kelp noodles in a bowl, then dress it with the pesto. Mix it well. Add any optional veggie toppings you would like. • Dress your noodles with the kale basil pesto and serve. |
Ingredients for the Veggie Symphony:
• 15 green asparagus, trimmed and cut in half (the tops are the softest part) • 1-2 cups broccolini • 2 yellow squash • 1 green zucchini • 2 cups cherry tomatoes • 3 sprigs green onion, chopped • 1 red bell pepper, diced • 1 orange or green bell pepper, diced • 8-10 button mushrooms, quartered • ¼ cup fresh parsley leaves, finely minced • Optional: 1 handful of chopped spinach Ingredients for the Marinade: • 3 tablespoons nama shoyu sauce • 1 tablespoon tahini • 1 clove of garlic • 2 tablespoons finely chopped ginger (peeled) • Optional: juice of one lemon or lime Directions: • Chop all the ingredients of your veggie symphony and place in a mixing bowl. • Blend all of the ingredients of the marinade and then pour over the veggie symphony. • PLEASE NOTE: THIS DOES NOT HAVE TO BE DEHYDRATED. YOU CAN EAT IT FRESH IF YOU DESIRE. • Let it marinate for 30 minutes. • After it marinates, drain the sauce and save it for later. • Transfer the veggies to a lined dehydrator Teflex sheet and heat at 100 degrees for about 50 minutes. If you don’t have a dehydrator, use your oven at a setting of 100 degrees for approximately 40 minutes as to prevent it from cooking. It will be slightly softened when ready. • Serve and enjoy! |