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Raw Sandwich with Tangy Tomato-Herb Nut Cheese

Tonight my son felt like eating an all raw meal (how sweet for me!). So, I decided to make him a simple raw sandwich. Since he likes cheese and spreads, I decided to make a nut cheese. This one is similar to those I’ve made before, except I added tomatoes and nutritional yeast. The flavor was real nice, and went great with the greens and sesame-sunflower raw bread I made. Here’s the recipe:

Tangy Tomato-Herb Nut Cheese.
1 1/2 cups raw dry cashews
1T nutritional yeast
juice of 1/2 a lemon
1 tsp sea salt
1 1/2 tsp mixed herbs (preferably dry – but fresh is always great and best)
1/2 tsp crushed black pepper
1/4 to 1/2 cup chopped heirloom tomatoes (I used baby heirlooms)
slight drizzle of agave (stevia or raw honey would do just fine too)
1 cup of purified water

Combine all ingredients except agave and water into a food processor. Blend until well mixed and broken down. While processing add the agave, then slowly add the water, mixing until cheese is smooth. Add more or less water as needed for the desired consistency wanted.

Other Sandwich Ingredients:
1 handful herb salad mix or baby lettuces
4 to 5 baby tomatoes or 1 tomato (sliced up)
1 handful micro herbs
2 slices favorite raw bread (I used the sesame-sunflower bread recipe that I found in Ani Phyo’s Ani’s Raw Food Kitchen book)

Sandwich Assembly:
Spread nut cheese on both slices of raw bread. Top both sides with the lettuce/salad mix, add tomatoes to one side, and then top with micro herbs. Place both pieces together to form a sandwich. Now eat! That’s it!

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Tangy Sprout Bread

3 cups favorite spicy sprouts (I used spicy salad sprout mix)
½ cup ground flax seeds
½ cup ground chia seeds
2 cups water
1 ½ tsp pink Himalayan salt
ground spices of choice

Place sprouts in food processor and ground down, add remaining ingredients and mix until well combined and dough forming. Create bread shapes or spread out over teflax paper. Place in dehydrator and dry evenly on both sides around 8 hours per side – more or less depending upon desired texture. Great for sandwich bread. Store in refrigerator.

I used the bread to make a delicious sandwich made with Ani Phyo’s Cashew Chipotle Cheese, and a little bit of fresh dried dulse. Yummo!

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Rawsta Pasta with Spicy Marinara Sauce

It’s so hard to give my raw pasta dishes names, since the ingredients are basically the same…lol. However, this particular one is all about the sauce, and the nut cheese. I really love the flavor of the sauce, which goes great with the greens in this dish. You can use the sauce as a dressing for a salad, or as a dip too. It’s loaded with flavor! Enjoy.

Spicy Marinara Sauce.
1/2 cup sun-dried tomatoes (soaked for 1 hour)
3 Roma tomatoes chopped
handful fresh basil
2 cloves garlic minced
1/4 cup or more EVOO (extra virgin olive oil)
1T ACV (apple cider vinegar)
1 tsp sea salt
1T agave nectar
dash cayenne
dash garlic powder
dash onion powder
1/2 tsp crush chili pepper

Combine all ingredients in a food processor, and blend until smooth. Add more EVOO if necessary to get the consistency of a sauce. Sauce can be stored in an air-tight container for up to 3-5 days in the refrigerator.

Nut Cheese.
3/4 to 1 cup cashews (soaked)
1 tsp pink Himalayan salt
juice from 1/2 a lemon

Combine all ingredients in a food processor and blend until thick and creamy. Cheese can be used as a replacement for cream cheese, or ricotta cheese, or any type of cheese spread. You can add spices to enhance the flavor. Store nut cheese in an air-tight container for up to 3 days in the refrigerator.

Other ingredients:
mixed salad greens, sprouts, micro-herbs
mushrooms (sliced or chopped)
zucchini strips (to use as pasta)
raw pine nuts (whole or grounded up for a raw version of Parmesan)

Dish Preparation:
Spread salad greens over a plate, layer strips of the zucchini on top. Place dollops of the nut cheese over the mix. Pour some of the spicy marinara sauce over the pasta and salad. Top with micro herbs or sprouts, and sprinkle the raw pine nuts and mushrooms over and around the plated dish. Ready to serve! Now that’s a Raw-talian!

Optional suggestion:
For rawviolis, create larger and wider strips of the zucchini. Place dollops of the nut cheese on the edge of each strip, and roll-up. Plate the dish as suggested above, and serve. Another great way to serve-up this sauce and cheese! Yummy! 🙂

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Sandwich with Spicy-Coconut Nut Cheese on Spicy African Flax Bread

Well, after creating my delicious Spicy African Flax Bread, I decided to make some Spicy-Coconut Nut Cheese and create a delicious sandwich. The nut cheese recipe basics are inspired by Ani Phyo’s recipe for Black Pepper Cheese, and the flavorings are pretty much the same as what I created the bread with. I hope you enjoy it as much as I did. This sandwich was truly magical for me! Lol… 🙂

For the Nut Cheese.
2 cups cashews (not soaked)
Juice of 1 lemon
1-2 cloves minced garlic
1 T shredded, dried, raw, organic coconut
1/4 tsp. black pepper
3/4-1 tsp. Mozambique Peri Peri (Firey African Pepper Rub, all natural) spice
1/2 tsp. sea salt
1/4 cup coconut water

Combine all ingredients into a food processor, and mix on high until very smooth and creamy. That’s it! Mmm

For the Spicy African Flax Bread.
See earlier post, or link here.

For the sandwich.
2 slices of Spicy African Flax Bread for each sandwich
plenty of Spicy-Coconut Nut Cheese
baby lettuce blend
organic vine tomato slices
avocado slices
spicy herb salad mix

Spread nut cheese over bread slices. Top 1 slice of bread with spread, with the lettuce, tomato slices, avocado slices, and spicy herb salad mix. Place the other slice of bread with spread on top to make a super delicious sandwich! Yummo!!! 🙂

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