Blissful Bites (22 page)

This is one of my favorite raw vegan dishes and one that friends always love. You can make “noodles” out of carrots, cabbage, daikon, and summer squash with a gadget called a Spiralizer, or try the method described below. Give them all a try with this delicious mint pesto.

2 medium zucchini, washed and made into pasta

mint-cashew pesto sauce

makes about 1
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cups

1 cup fresh mint

1 cup fresh parsley

1 cup cashews, soaked 2 to 4 hours, then drained

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cup nutritional yeast

2 tablespoons tamari

1 tablespoon apple cider vinegar

1 tablespoon maple or brown rice syrup

Pinch sea salt and black pepper

2 tablespoons or more filtered water, as necessary to get creamy texture

Combine all pesto ingredients in a food processor and blend until smooth. Be sure to scrape the edges of the bowl a few times to incorporate all the ingredients.

To make zucchini noodles without a Spiralizer, take a peeler and run it across the zucchini length-wise. Continue to do this, moving around the zucchini so one piece of noodle isn't wider than the others. Keep going until you reach the very seedy part of the zucchini. Discard.

Toss zucchini pasta with a dollop of pesto. Add as much pesto as you'd like to pasta. Serve cold.

• Makes 4 to 6 servings

Kelp noodles are one of my favorite products in the world. Raw, light, cooling, and delicious, when they're paired with a rich almond sauce, you get a heavenly pasta dish without the guilt of eating high-carb pasta.

1 package kelp noodles, drained

1 cup carrot, thin matchsticks

1 cup cucumber, halved, seeded, and thinly sliced

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lime, squeezed on top at the end of preparation

Cilantro, for garnish

almond sauce

1 cup almonds and
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cup sunflower seeds, washed and soaked 3 hours

2 tablespoons tamari

3 tablespoons apple cider vinegar

1 tablespoon maple syrup

1 teaspoon toasted sesame oil (optional)

2 tablespoons miso

1 tablespoon dulse flakes

Filtered water, as needed

Drain nuts and seeds. In food processor, combine all the sauce ingredients except the filtered water and blend until well combined. Be sure to scrape the edges of the bowl a few times to incorporate all the ingredients. Add water as needed to get the consistency you prefer. Toss desired amount of sauce with the rest of pasta ingredients; garnish with cilantro and a squeeze of lime.
 

• Makes about 1 cup

If you want an oil-free dressing that is still rich and satisfying, try this one. The pumpkin seeds give it a rich flavor, while the cucumbers make it light and fluffy.

2 tablespoons pumpkin seeds, washed and drained

2 tablespoons nutritional yeast

1 cup cilantro, tightly packed

1 lime, zested and juiced

2 tablespoons tamari

1 garlic clove (optional)

1 tablespoon maple syrup

1 cup cucumber, chopped

Blend in a blender until well combined and no chunks remain. Refrigerate for three to five days.

arugula-edamame salad with orange-sesame vinaigrette

• Makes 3 to 4 servings

This bright, happy salad is quick and easy with a Chinese flair. The spiciness of the arugula goes perfectly with the tartness of the oranges.

1 cup shelled edamame

3 cups arugula or 1 bag of pre-washed arugula

1 red bell pepper, thinly sliced

1 can (11 ounces) mandarin oranges, drained and washed

Toasted sliced almonds, for garnish

orange-sesame vinaigrette

1 orange, zested and juiced

1 tablespoon tamari

1 tablespoon maple syrup

1 tablespoon brown rice vinegar

1 teaspoon toasted sesame oil

Pinch black pepper

Cook edamame according to the package instructions. Drain and rinse with cold water. Combine with all other salad ingredients except almonds in a bowl. Whisk together dressing ingredients in a small bowl. Toss with salad or serve separately. Garnish with almonds.

• Makes 5 to 7 servings

There are plenty of fruits available during the fall season, so enjoy them with this delectable fruit salad! Serve alone, or with your morning oatmeal or cereal.

1 small cantaloupe (about 4 cups), peeled, seeded, and cubed

1 apple, cored and sliced

1 cup red grapes, washed and halved

2 clementines, peeled and sliced (or 1 navel orange)

1 lemon, zested and juiced

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cup dried grated coconut

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cup pecan halves

Combine all ingredients in a medium bowl. Keep refrigerated up to one day.
 

fall harvest fruit salad

• Makes about 2 cups