Naraya Cooking Health Recipe

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Howdy folks. Today I share my recipe for raw vegan burrito wraps with you! Fresh cut veggies, spicy taco nut meat and some creamy cheeze all wrapped in collard greens from the garden make this one a winner. Make it for a snack, lunch or dinner today! Get the recipe here at Skinny Limits.

I don't like doing the same thing over and over again so after making one serving of lasagna, I made rolls with the rest of the zucchini strips and fillings. Mmm... spirals of raw whole food goodness in each bite. I wanna get back to the kitchen now so I can A) clean up the mess I made, but more importantly, B) to eat the rest of these!


lasagna with cashew cheese and broccoli sun-dried tomato pesto: serves 3-4

Lasagna noodles:
1 zucchini

Cashew cheese:
2/3 cup cashews
2 peeled garlic cloves
1 tablespoon fresh lemon juice
1-2 teaspoons dried rosemary
2-3 tablespoons nutritional yeast (optional) 
Salt and pepper, to taste
Water, as needed

Sun-dried tomato and broccoli pesto: (or use the pesto recipe here)
1/2 head of broccoli
2 tablespoons sun dried tomatoes 
1 tablespoon olive oil (only if your sun-dried tomatoes aren't already stored in oil)
Salt, pepper and dried herbs, to taste
Water, as needed 

Other layerings:
Mushrooms
Tomatoes
Basil leaves
Sprouts

To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside. 
To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside. 
To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.
Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too! Enjoy. 

aged chevre with herbes de provence: serves a party 

my inspiration for this was raw mac n cheese. i guess the macaroni noodle part is hard to do with zucchini BUT this was super nom-alicious (yes, i just invented that word) nonetheless. plus the sauce was killaah.



the cheeziness in this sauce comes from the nutritional yeast, which isn't technically raw; i'm okay with eating though. if you're not - just add more garlic and other flavours you like. it'll still be rawkin.


zucchini pasta with creamy cheeze sauce: serves 3

pasta:
6 small zucchinis
1/4 cup sun dried tomatoes, cut into strips

sauce:
3 garlic cloves
1/3 cup nut milk (may need more or less)
3 dates
1 teaspoon apple cider vinegar
handful fresh basil leaves
2 tablespoons miso
handful of walnuts
1/4 cup nutritional yeast (optional)
2 tablespoons musatrd (optional)
fave spices & salt & pepper

to make the pasta: slice all the zukes on your mandoline or spiral slicer. set in big bowl. to make the sauce: blend all the ingredients until smooth. see if you like it and if not, adjust accordingly. you want it to be pretty thick because it thins out once you add it to the noodles. mix it in with the noodles and tomatoes and let them sit for 10 minutes or so. the flavour and texture will improve. then...

as you may know, every saturday is family movie night here in the von euw household. for years we've been enjoying good company, beverages, film and triangular food once every week. when i went vegan, i just veganized my pizza...

my girl friend and i decided it should be illegal, or it's distribution at least regulated; for this pizza is dangerous.

these pictures aren't that great. sorry. we were not concerned with photography at this point - only devouring this work of cruelty- and dairy-free art. i could seriously have eaten the entire pizza, but we were civil and split it halfway.

the recipe is gonna be a little tricky to recreate because i used a bunch of leftovers, but if i give you a general outline you should be able to do it. trust in yourself. all it takes is some vegan cheese, veggies and love...


if you use a gluten free crust and only daiya cheese - this is soy-free, gluten-free and obviously dairy-free. hurray! if you wanna leave out the cheese and keep it totally whole foods, it'll still be delicious.

three cheese pizza with grilled veggies, black rice, and sweet & sour mustard sauce: 

pizza crust:
buy one pre-made (easy to be gluten free) OR use this gluten free recipe, OR:
2 1/4 cups all purpose flour
1/2 teaspoon sugar
2 tablespoons olive oil
3/4 to 1 cup warm water
1 packet yeast
2 teaspoons sea salt & pepper
dried herbs of your choosing (i like basil, oregano, rosemary and thyme)

sauce:
1 tablespoon olive oil (or use pine nuts and water)
1 tablespoon tamari
1 tablespoon rice wine vinegar (or apple cider vinegar)
2 tablespoons mustard
a few drops of liquid smoke
handful fresh basil leaves
1/2 teaspoon chili flakes
2-5 garlic cloves
3 tablespoons sun-dried tomatoes
1 1/2 tablespoons honey/agave 
water as needed

toppings:
2 grilled bell peppers
grilled eggplant slices
1 cup cooked black rice mix (like we used leftovers from a stir-fry)
handful basil leaves
1/3 cup shredded soya cheddar cheese (or use shredded daiya cheddar cheese)
1/3 daiya mozzarella shredded cheese
pepper and/or fave dried herb mixes
fave hot sauce
parma cheese!

make the crust: combine the yeast and warm water in a warm mixing bowl. sprinkle on a tinsy bit of sugar to feed the yeast. let it rise for about 10 minutes. add the other ingredients and kneed the dough or mix in your mixer (we have a kitchen-aid) until it's soft and elastic; 8-10 minutes. let it rise for an hour or until it doubles in size. then roll it out into a pizza crust! partially bake it for 8-10 minutes at 425 degrees.

to make the sauce: blend all ingredients until smooth. duh. if it's too thick, add more water. spread onto your par-baked pizza crust. theeeeennn... load on the toppings, with the cheese last, sealing in all the goodness. leave the pepper, hot sauce and parma off until it's out of the oven. bake for 8 minutes at 425 or until it looks done. slice it up and ENJOY the heck out of it.

After learning from my first go at nut cheeses, I have improved the recipe. I used half pine nuts, put it through the Vita-Mix and didn't freeze it (still smacking my forehead for that). It ended up being SUPER creamy and full of flavour. I let it age for 3 days this time and warmed it in the oven for about an hour, which developed the flavour and rind ever more.


My mom, who used to be a cheese lover and has practically given up dairy now, says that she loves this. Greg said he liked it too although "it's nothing like cheese". I have to agree. Don't expect cheese when you eat this - it's not! It's delicious cashews, garlic and rosemary. Enjoy the incredible flavour and texture for what it is. I guess you could call it Nut Pate if you want. Anyway - it's tasty and good for ya.

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Aged Pine Nut Cheese with Garlic & Rosemary: makes 1 wheel 
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1 cup pine nuts
1 cup cashews
1-2 cloves garlic, chopped
Juice of a lemon 
1 tbs sun dried tomatoes 
2-3 tbs whole rosemary 
Salt & pepper, to taste
1 cup water
2 tbs favourite oil 
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Soak the nuts for around 2 or 3 hours. Blend all ingredients in high speed blender or food processor (blender really makes a difference though) until smooth. See if you like the taste. Change it until you do.
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Line a colander with a cheesecloth and put it in a bowl. Transfer the cheese mix into the colander and set it in a warm place for 1 or 2 days. Then leave it in the fridge for another day. You can dehydrate it or put it in your oven at a low temperature for maybe 30 minutes so it develops a crust. Enjoy!
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In other news: I watched A Night At The Roxbury a few nights ago and my love of disco has been reborn.  I downloaded the album, and as I wrote this post I was listening to this: