Miso Ramen with Curried French Lentils

This simple miso, ginger, sesame broth is the perfect back drop to nest of noodles and whatever veggies happen to be in season. French lentils sauteed with onions in a splash of tamari and curry powder add even more flavour to the broth as the spices infuse into the miso.  I topped my ramen with steamed broccolini, slices of lacto-fermented chili carrots, fresh garden peas, radish slices, raw curried sauerkraut and home grown micro-greens. If you don’t make your own sauerkraut, try Wild Brine. Veggie combinations are endless so get creative with whatever you have on hand!

 

Serves 4

The Lentils:

  • 1/2 cup pui (french) lentils
  • one large yellow onion or leek sliced thinly
  • 1/2 tsp. himalayan pink salt
  • 3 Tbsp. avocado oil
  • 1 Tbsp. curry powder
  • 2 Tbsp. tamari
  • 1 cup chopped spinach

Combine the lentils in a medium sized saucepan with plenty of water. Bring to a boil and then simmer about 20 min. until tender. Strain and set aside.

 

In a medium sized fry pan, saute the onions or leeks in the avocado oil with the 1/2 tsp. of salt until translucent. Add the strained, cooked lentils, the curry powder, tamari, and spinach to the onions.  Stir well to coat the lentils.  Set aside.

 

 

The Broth:

  • 6 cups water
  • 1/2 cup of chickpea miso (any other light miso will substitute if you can’t find chickpea)
  • 1 Tbsp. finely grated ginger
  • 1 Tbsp. of wheat free tamari
  • 1/2 tsp. toasted sesame oil

Boil the water and grated ginger in a large saucepan. Turn off the heat and then whisk in the miso, tamari and sesame oil.  Set aside while you steam your veggies and cook the noodles.

The Veggies:

Prepare a mixture of raw and cooked veggies to add to your ramen. I steamed broccolini but steamed or sauteed asparagus is also delicious!  If fresh peas are out of season, frozen peas can be added to the lentil mixture to thaw before adding to the ramen. The curried sauerkraut adds a nice crunch and acidity to the dish not to mention a load of probiotics. I happened to have some fermented carrots on hand but as an alternative carrots cut into match sticks work well.  Cilantro can be substituted for the micro-greens if desired.

The Noodles:

I used Lotus Brand rice and millet ramen noodles. (These are really reasonably priced at Costco)  Boil the noodles according to the package directions. (Use one noodle cake per person) Strain the noodles and set aside.

 

 

 

 

Final Assembly:

Distribute the cooked ramen noodles  and the curried lentils evenly into each of  the 4 bowls. Re-heat the broth if necessary.

 

 

Ladle the broth evenly over the noodles. Top with steamed veggies, raw veggies, sauerkraut and micro-greens. Let everyone stir to incorporate the curried lentils into the broth before eating! Serve with a fork and an asian style soup spoon.

 

 

 

 

 

Forbidden Korean Fried Rice with Kim Chi

I purposely make extra black forbidden rice to have leftovers for this dish! According to Chinese Medicine black food nourishes your jing, or vital essence or energy. In ancient China only the emperor was allowed to eat black rice, hence it’s name “forbidden”. It is the perfect meal when you have left over rice and a bunch of random veggies in the fridge that you aren’t quite sure what to do with. Make sure you use left over rice. It just isn’t the same with it cooked fresh! It is pictured here topped with Pineapple Kim Chi that I posted a while back with the Tempeh Taco recipe but is just as delicious without.

 

 

Ingredients:

Serves 4

  • 1 recipe of gochujang sauce (recipe follows)
  • 1 recipe of pineapple kim chi (recipe follows, prepare first as it takes 2 hours to marinate)
  • 6 cups of cooked left over rice. I love to use black forbidden rice but any left over rice will do!
  • 3 tbsp. of olive or avocado oil
  • 4 cups of mixed chopped veggies (I used carrots, shredded cabbage, onion, and spinach)
  • 3/4 cup cashews
  • vegan kim chi (I like Wild Brine Kim Chi, which is available at Nesters or your local health food store)
  • micro-greens or sprouts to garnish

Pineapple Kim Chi: (For more detailed instructions visit the Tempeh Taco with Pineapple Kim Chi recipe)

  • 1 ripe pineapple, peeled, cored and chopped into bite sized pieces
  • 1/2 an asian pear, peeled, seeded and chopped
  • 1/2 cup gochugaru (korean chili flakes, available at the Asian market in Banff on Bear St.)
  • 1/4 cup tamari
  • 2 cloves garlic
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. fresh grated ginger

Combine everything but the pineapple in a high speed blender until smooth. Combine the paste and the chopped pineapple in a large bowl. Stir to coat. Spoon into a mason jar. Place in the refrigerator to marinate for at least 2 hours.

Gochujang Sauce: (for more detailed instructions visit the OMB (Oh My Buddah Bowl)

  • 3 tbsp. tamari
  • 2 tbsp. mirin
  • 2 tbsp. gochujang paste (available at the asian market on Bear St. in Banff)
  • 2 tbsp. rice vinegar
  • 2 tsp. sesame oil
  • 1 tsp. finely grated fresh ginger
  • 1 tbsp. honey

Whisk all ingredients together in a small mason jar. Set aside. This lasts several weeks in the fridge.

In a large fry pan heat the avocado oil.  Stir fry the 4 cups of veggies until tender crisp. If using onions, start with them and then gradually add the rest of your chosen veggies, adding the ones that cook the fastest last. (spinach in this case)

 

 

 

 

Stir in the 6 cups of cooked rice followed by 1/4 cup of the prepared gochujang sauce. Taste to adjust the seasonings. Add more if you like it spicier or a little more tamari for more salt if desired. Keep in mind that the kim chi that you are adding at the end will be salty!

 

 

Stir well to coat all of the rice and veggies with the sauce. Add the cashews. Top with 1/2 cup of chopped kim chi. Continue to cook over medium heat without stirring so that the rice on the bottom gets a little bit crisp and chewy. (about 5 min.)

 

 

Spoon into big bowls. Add a dollop of Pineapple Kim Chi and a handful of micro greens or sprouts to each bowl to garnish.

 

 

 

 

 

 

Raw Strawberry Chipotle Brownies

These no-bake raw brownies dusted with powdered dried strawberries and a hint of chipotle pepper are so easy to prepare! I may have included a few obscure ingredients like dried strawberries and strawberry medicine flower extract but you can easily replace these items with easier to find ingredients. Dried mango, cranberries, cherries, and freeze dried raspberries are equally delicious and pair well with the chipotle in the icing! ( freeze dried raspberries are available at The Banff Tea Company) I buy my dried strawberries at The Light Cellar in Calgary and sometimes dehydrate fresh berries to use in this recipe.

 

Ingredients:

The Brownie

  • 11/2 cups of raw pecans or walnuts
  • dash of sea salt
  • 1 cup of soft pitted dates
  • 1/2 cup raw cacao powder
  • 1 tsp. pure vanilla extract
  • 1/4 cup of dried strawberries, chopped into smaller pieces or dried fruit of your choice

Line an 8 X 8 inch brownie pan with parchment paper leaving enough around the edges so that you can lift the brownie with the paper out of the pan once set.

Chop 1/4 cup of the pecans or walnuts roughly by hand or in a food processor. Set aside to mix into the batter later.

 

 

Chop the remaining pecans or walnuts in a food processor until finely ground. Add the vanilla, cacao powder, and dates.

 

 

Process until the mixture comes together. It should stay together when you pinch it into a ball. If it is too dry and crumbly add a small amount of water and process again until it comes together.

 

 

Transfer the mixture to a medium sized bowl. Add the reserved roughly chopped nuts along with the dried fruit. Mix well with your hands to combine. Press the mixture into your prepared baking pan using the back of a spoon to ensure that it is pressed in firmly and evenly.

 

 

Set aside while you prepare the icing.

The Icing:

  • 1/3 cup raw cacao powder
  • 1/4 cup coconut oil
  • 1/2 cup brown rice syrup
  • a dropper full of Strawberry Medicine Flower Extract (available on line or from Bite Market in Inglewood in Calgary) If you can’t find this extract, substitute 1/2 tsp. pure vanilla extract or a few drops of essential oil of orange.

 

 

 

 

 

To prepare the icing set up a double boiler over medium heat on your stove. (place a stainless steel bowl over a small saucepan filled with a few inches of water)  Add the coconut oil first, allowing it to melt. Whisk in the brown rice syrup,  and then finally the cacao power. Continue to whisk until the mixture comes together and thickens.

 

 

 

 

With a spatula scoop the icing out of the bowl  onto the prepared brownies. Using an offset spatula smooth the icing over the prepared brownie. Set aside while you prepare the strawberry chipotle dust.

Strawberry Chipotle Dust:

  • 1/2 cup dried strawberries (for the dust the berries need to be fully dehydrated and not pliable. If you don’t have any really dried out berries use freeze dried as an alternative)
  • 1/2 tsp. chipotle pepper powder
  • 1/4 cup xylitol powdered in your blender (a sweetener made from birch trees that is non-caloric and also toxic to dogs!)

In a blender powder the dried strawberries until finely ground. In a small bowl combine powdered berries with chipotle and powered xylitol. Place a tbsp. or so of the powder into a small sieve tapping gently with your hand over the iced brownies to distribute evenly.

 

At this point I set the brownies into the freezer for about 1/2 hr. before removing them from the pan to slice. You can slice them right away but they are easier to handle frozen and will keep their shape once cut and thawed.

Cut into 2 in. squares. Place a little piece of whatever dried fruit that you used in the brownie on top of each square! Refrigerate until ready to serve.

Tempeh Tacos with Pineapple Kim Chi and Cilantro Lime Cashew Cream

On a recent trip to Maui I had the pleasure of attending a kim chi making class with New York chef Deuki Hong. The pineapple kim chi in this recipe is a vegan variation of a quick kim chi that is not a true ferment as it only sits for a few hours in the chili paste but I guarantee, it will find its way onto just about everything that you eat! It perks up a plate of nachos or a stir fry and lasts up to a week sealed in the fridge. You can find the korean chili flakes (gochugaru) in most Asian grocery stores or on the internet.

 

Ingredients:

makes about 8 tacos

  • 1 pkg. of organic non-GMO corn tortillas
  • 1 pkg. of tempeh, thawed
  • 3 tbsp. wheat free tamari
  • 2 cups very thinly sliced red cabbage tossed with 3/4 cup of chopped cilantro
  • 1 large head of butter lettuce (leaves removed)
  • 2 ripe but firm avocados (chopped into bite sized pieces)
  • 1 recipe of pineapple kim chi (recipe follows)
  • 1 recipe of cilantro lime cashew cream (recipe follows)

Pineapple Kim Chi

Prepare the kim chi first. While it marinates you can prepare the cilantro cream and the rest of the ingredients.

  • 1/2 an asian pear, seeded and chopped
  • 1/2 cup of gochugaru (korean chili flakes)
  • 1/4 cup tamari
  • 2 cloves garlic
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. fresh grated ginger
  • 1 large pineapple, peeled, cored and chopped into bite sized pieces

Combine everything but the pineapple in a high speed blender until smooth.

 

 

 

 

 

Combine the paste with the chopped pineapple in a large bowl. Toss well to coat.

 

 

Spoon into a mason jar and refrigerate for at least 2 hours before serving.

Cilantro Lime Cashew Cream

  • 1/2 cup of raw cashews soaked in water at room temperature for a few hours
  • 1/3 cup water
  • 1/3 cup of fresh cilantro
  • 1 Tbsp. of fresh lime juice
  • 1 tsp. himalayan pink salt

Drain the cashews and rinse with fresh water. Combine cashews, water, cilantro, lime and salt in a blender until silky smooth. Store in the refrigerator until ready to serve. Once refrigerated the cream will set up a little so feel free to add a little bit of water to make it more of a pourable consistency if necessary.

 

 

The Tempeh:

Cut tempeh into small bite sized rectangles, about 2 cm x 1 cm. Heat 3 Tbsp. of oil in a medium sized fry pan. Add the tempeh. Stir to coat with the oil and then drizzle the 3 Tbsp. of tamari over top. Continue to saute until the tempeh is browned on both sides. Turn off the burner and allowing the tempeh to stay warm for the final assembly.

 

 

 

 

Final Assemby:

Heat a little oil in a large fry pan. Lightly saute the corn tortillas on both sides to soften.  Lay the tortillas out on your work surface. Lay a large butter lettuce leaf out on each tortilla. Top with tempeh, chopped avocados, pineapple kim chi, shredded red cabbage and cilantro, and a drizzle of cilantro lime cashew cream!

 

Raw Raspberry Cacao Hazelnut Granola

Fresh hazelnut milk is the perfect compliment to this delicious granola! It is also amazing crumbled on top of your favourite smoothie. If you don’t have a dehydrator you can bake it on a parchment lined cookie sheet on the lowest setting until dried through. This will take about 3 hours as opposed to 12 hours in a dehydrator set at 117 degrees F. I love using crisp freeze dried raspberries in this recipe. I buy them at The Banff Tea Company. They can also be ordered online from amazon and nuts.com. If you don’t have access to freeze dried fruit you can use dried as an alternative. The texture will be chewy instead of crisp but equally tasty!

As an alternative substitute a chopped apple for the banana, omit the cacao powder, and add 1/2 cup of chopped raisins in place of the cacao nibs for Apple Cinnamon Raisin Granola! This tastes pretty much like Dad’s oatmeal cookies!!!

 

 

 

Ingredients:

  • 1 cup raw hazelnuts soaked in plenty of water overnight
  • 2 cups of raw organic gluten free oats
  • 1/2 cup coconut sugar
  • 1/2 cup of raw cacao powder
  • 1 very ripe banana
  • 1 Tbsp. ceylon cinnamon
  • 1 tsp. vanilla extract
  • 2 Tbsp. maple syrup
  • 2 Tbsp. avocado oil
  • 3 Tbsp. of ground flax or  ground chia seeds soaked in 1/2 cup of water for 10 min.
  • 1/2 cup of crumbled freeze dried raspberries
  • 1/2 cup of cacao nibs

Drain and rinse the soaked hazelnuts. Pulse in a food processor for about 10 seconds to chop roughly. Add the oats and pulse again until they are very roughly chopped as well. Place the oat/hazelnut mixture into a medium sized bowl.

 

 

No need to rinse the food processor, combine coconut sugar, cacao, banana, cinnamon, vanilla, maple syrup, oil, and flax or chia seed mixture in the container until very smooth.

 

 

Add to the oat/hazelnut mixture stirring well to combine. Stir in the cacao nibs and freeze dried raspberries.

 

 

 

Spread onto a teflex sheet and dehydrate for about 12 hours. After 8 hours or so you can remove the mixture from the teflex sheet to sit on the mesh screen to speed up the process. Allow to cool. Store sealed at room temperature for up to 2 weeks.

White Hot Chocolate Matcha Latte

Raw cashews and a little coconut oil provide a rich creamy backdrop for the green matcha in this white hot chocolate! Because the cashews are so high in fat, there is no need to strain the milk through a nut milk bag. All of the ingredients are simply combined and blended until creamy and frothy!

As an alternative to regular matcha, try jasmine or chai flavoured matcha if you can get your hands on some!

 

 

 

Ingredients:

Serves 2

  • 1/4 cup of raw cashews
  • 1 Tbsp. unrefined coconut oil
  • 4 Tbsp. of cacao butter, chopped
  • 1 tsp. vanilla extract
  • 2 Tbsp. maple syrup or honey (or more if you like it sweeter)
  • 1 tsp. matcha powder (more if desired)
  • 2 cups boiled water

 

 

Combine all of the ingredients in a high speed blender until smooth. The cashews should be completely blended into the water. Add more matcha or sweetener if desired. Pour into two of your prettiest mugs! Enjoy!

Raw Salted Turtles

Just in time for Valentines Day! Who wouldn’t love dark chocolate with gooey salted caramel, lightly toasted pecans, and a sprinkle of Icelandic Sea Salt!

 

Ingredients:

  • 60 grams of prepared raw chocolate (see Raw Chocolate post), chopped and melted over a double boiler
  • 1/2 cup of raw pecans, lightly toasted
  • 12 medjool dates, pitted
  • 1/3 cup raw almond butter
  • 2 tbsp. maple syrup
  • 1 tsp. vanilla extract
  • pinch of salt
  • 16 drops of Caramel Medicine Flower Extract (Available at specialty markets. Not really necessary but bumps up the caramel flavour)
  • finishing sea salt

 

 

 

 

Either prepare chocolate from scratch, keeping melted over a double boiler, or melt one batch  of raw chocolate in a double boiler. Be careful not to overheat the chocolate. Keep the water hot beneath but not boiling while you prepare the caramel.

 

 

 

 

The Caramel:

Remove pits from the dates. Process in a food processor until they form a large sticky ball.

 

Add the almond butter, maple syrup, vanilla, salt, and caramel extract if using to the processed dates. Continue to process until it forms a large smooth ball. You may need to stop and scrape down the sides a few times.

 

 

Roll the caramel into 1 cm. balls and set aside. There should be enough chocolate to make 48 turtles and more than enough caramel so feel free to pop a few caramel balls in your mouth!

 

 

With a 1/2 tsp. measuring spoon, spoon 1/2 tsp. of melted chocolate into 48 little foil cups.(1 inch in diameter) Place on a cookie sheet and set in the fridge or freezer to set.

 

 

Remove from the freezer. Gently press a ball of the prepared caramel on top of each chocolate disc and then press a toasted pecan into the caramel. If you are using big pecans you might want to break them in half.

 

 

Drizzle 1/2 tsp. of the remaining melted chocolate over the caramel and pecans. Sprinkle with a few grains of coarse sea salt and then return to the fridge or freezer to set. Store in the fridge until you are ready to eat or give as gifts!

 

 

 

 

Raw Chocolate

Once you have mastered this basic raw chocolate recipe, you can make “Raw Turtles” which will be my next blog post!

The beans used to make the cacao butter and powder for raw chocolate have not been roasted. The antioxidants, vitamins and minerals have not been destroyed by the roasting process, therefore it is much more nutritious. The beans are however, fermented and may exceed the temperatures dictated to classify it as “raw” but it is a natural process that still renders the beans far superior nutritionally than chocolate made from roasted beans.

This is the first “raw chocolate” recipe that I ever made. It is as simple as combining melted cacao butter and cacao powder with a little bit of added liquid sweetener before pouring it into molds to set. I now make my chocolate from Cacao nibs that are ground with a little sweetener to a liquid in a stone grinder for 36 hours! Because this basic recipe is not tempered, it is best refrigerated once made but is stable at room temperatures up to 23 or so degrees C.

For our purposes, I am not adding any flavours or textures to this chocolate, however; you can add a few drops of food grade essential oils to the mix if desired. My favourites are peppermint, orange, and cardamom. Ground spices are also a great addition along with dried fruit and nuts for texture.

You can buy plastic molds from a company in Vancouver called Charlies Chocolate Factory.  (charlieschocolatefactory.com) They have hundreds of different molds to choose from. Just make sure that you are buying the cheaper plastic molds vs. the hard polycarbonate molds. The plastic molds are better suited for making un-tempered chocolate. If you don’t want to order molds, you can pour the chocolate onto a sheet of parchment paper on a cookie sheet to set and make a bark instead.

 

 

Ingredients:

makes 3 bars

  • 1/2 cup of melted raw cacao butter (With a knife, shave about 3/4 of a cup of the butter. It will melt down into 1/2 cup)
  • 1/2 cup raw cacao powder
  • 1/8 cup of liquid sweetener (maple syrup, honey, or agave)
  • pinch of vanilla powder

Chop the cacao butter with a knife, filling a measuring cup to the 3/4 cup line.

 

 

Set up a double boiler on the stove using a small pot with 4 in. of water in it and a larger stainless steel bowl to sit on top. Bring the water to a boil, remove from the heat. Place the stainless steel bowl on top of the pot with hot water. Add the shaved cacao butter to the bowl and whisk until completely melted. (Alternatively you can fill a larger bowl with boiled water and set a smaller bowl on top)

Be really careful not to allow water to splash into the mixture as the chocolate will seize and congeal up into a sticky mess!

 

 

 

 

Once the cacao butter has melted, whisk in the cacao powder until very smooth. Ensure that all of the powder is incorporated into the cacao butter. Add the sweetener and continue to whisk until well combined. Make sure that there is no sticky sweetener resting at the bottom as it will not set properly. Whisk in the vanilla if using. If the mixture is beginning to thicken too quickly, you might need to heat up the water beneath to liquify it.

 

Before pouring  the melted chocolate into molds or onto a parchment lined baking sheet, wipe the outside of the bowl with a tea towel to prevent water from dripping into the mix.

 

 

Place in the refrigerator to set. This will take up to 1/2 hour. You can place it in the freezer to speed up the process. Remove the chocolate from the fridge and pop out of the molds.

 

Store in the refrigerator to either enjoy as it is or to make “Raw Turtles”! Stay tuned for the recipe!

If you want to keep them as bars you can order coloured foils to wrap them in from Charlies Chocolate Factory as well. Visit your local paper store to creative with pretty wrapping materials if you are giving them as gifts.

Sticky Thai Tempeh with Mashed Thai Green Curry Yams

 

Tempeh soaks up the sweet, sour, spicy and salty flavours of coconut sugar, fresh lime juice, thai chili, ginger, and tamari in this protein rich dish! Tempeh is a fermented soy bean cake that is more easily digested and higher in protein than tofu. It is meaty in texture and perfectly complimented by yams mashed with a bit of coconut cream and Thai green curry paste. You can find the recipe for the curry paste on my post for Veggie Thai Green Curry. If you are using commercial Thai green curry paste, use much less as it is more concentrated.

 

 

The Yams:

-serves 4

  • 4 cups of yams, peeled and cubed into one inch pieces
  • 2 Tbsp. of Thai Green Curry Paste (see Veggie Thai Green Curry recipe, freeze left over paste in a zip lock bag)
  • 1/4 cup of coconut cream (the thick cream at the top of the can of full fat coconut milk, reserve the rest for smoothies)
  • 1 tsp. of pink himalayan salt
  • 1 Tbsp. of fresh lime juice

 

 

 

 

 

 

Boil yams in a large pot in plenty of water. While the yams are cooking, prepare the tempeh ingredients. Strain the cooked yams and place them back into the pot. Add the curry paste, coconut cream, salt and lime juice to the yams and either mash with a potato masher or blend with a hand mixer until smooth and creamy. Taste to adjust seasonings, adding more curry paste if you love spice or more salt to your liking.  Set aside to heat just before serving once the tempeh is ready.

 

 

The Tempeh:

Serves 4:

  • 2 pkgs. of frozen Tempeh, thawed and cut into 1/2 inch cubes

 

 

  • 3 Tbsp. of olive or avocado oil
  • 1/2 cup of coconut sugar
  • 1 heaping Tbsp. of finely grated fresh ginger
  • juice of one lime (about 3 Tbsp.)
  • 1 thai red chili, finely chopped
  • 2 Tbsp. of gluten free tamari
  • 1/2 cup of fresh cilantro chopped
  • 1/2 cup of lightly toasted peanuts or almonds

Heat a medium sized saucepan over medium heat. Add the oil, allowing it to heat for a few minutes. Stir in the coconut sugar, ginger, lime juice, minced chili, and tamari. Stir constantly until the mixture thickens slightly to a runny syrup.

 

 

 

 

Add the tempeh to the syrup, stirring constantly until most of the sauce has been absorbed by the tempeh. It should still be sticky and moist.

 

 

 

 

Warm the yams. Serve with the tempeh topped with lots of fresh cilantro and toasted peanuts with a mixed green salad. Leftovers are amazing cold the next day!

Cashew Cream of Tomato Soup with Hempseed Parmesan

Last fall I froze 25 pounds of luscious B.C.tomatoes picked at their peak! In the dead of winter, there is nothing more comforting than a steamy bowl of tomato soup made from these summer beauties! If you don’t have frozen tomatoes on hand, 3 large cans of whole tomatoes will do however; it won’t be quite as tasty.  Frozen heirloom tomatoes can often be found through our local Farm Box. To freeze ripe tomatoes, simply pop them into freezer bags. To use, fill your sink with hot water. Pop the frozen tomatoes into the hot water for a few minutes until the skins loosen. Peel the skins off of the tomatoes before using. Hempseed Parmesan is a cheesy tasting, protein boosting, condiment that is good on pretty much everything from popcorn, to salads, or steamed veggies.

 

 

The soup:

serves 4

  • 7 large (fist size or bigger) frozen tomatoes
  • 3 tbsp. extra virgin olive oil
  • 1 yellow onion, peeled and chopped
  • 2 cloves of garlic
  • 1/2 cup raw cashews pureed with 1 cup of water until very smooth
  • 28 g. of fresh basil (1 pkg.)
  • 1 tbsp. himalayan salt
  • 1 tbsp. honey or maple syrup

Fill your sink with hot water. Place the frozen tomatoes into the hot water for 5 min.

 

 

Peel off the skins and discard.

 

Heat olive oil in a medium sized saucepan. Saute onion until translucent. Add garlic and tomatoes. Stir over medium heat until the tomatoes have completely thawed and look soupy.

 

 

 

 

 

Puree the 1/2 cup of cashews with 1 cup of water in a high speed blender until smooth. Add the cashew cream to the soup along with all but a few leaves of the basil (for garnish). Puree in several batches until smooth and creamy. Return to the pot. Add the honey or maple syrup and salt to taste.

Serve topped with Hemp Parmesan and chopped basil.

 

Hemp Parmesan:

  • 1 cup of hemp seeds
  • 1/4 cup of nutritional yeast
  • 1 tsp. himalayan pink salt

Combine all ingredients in a blender or a food processor until it resembles parmesan cheese. (The kind you buy in the grocery store in a cardboard can)  Store in a mason jar in the fridge.

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