For the sauce: Handful of cherry tomatoes 1 can of organic tomato paste 2-3 cloves of garlic 1/2 yellow onion (medium-sized) 1 shallot 1/2 cup of vegetable stock olive oil pepper to taste water, as needed OPTIONAL: Brazil nuts for garnishing Place your spaghetti […]
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What you need: 6 small Russet potatoes (3″) vegan butter (Earth Balance) 1/2 tsp Himalayan pink salt (+ more to taste) fresh cracked black pepper 3 ripened avocados 1 lime 1/4 tsp fresh lemon juice 1/4 cup unsweetened almond milk 3/4 tsp smoked paprika (+more to […]
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RAW Deep Dish Lasagna inspired by Kristina Carrillo-Bucaram Zucchini Spinach Swiss chard Kale Cilantro Parsley Garlic Pine nuts Tomatoes Avocado Chickpeas First you are going to peel and slice the zucchini(s) into long thin strips, laying them into your deep dish tray. Now add a layer of […]
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Directions: Half the zucchinis vertical and horizontally, scoop out the insides with a spoon, creating neat little boats. Be sure not to scoop out too much flesh or else the zucchinis will end up too thin, not allowing enough fillings to be carried in […]
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