coco
07-26-2009, 07:04 PM
I've been loving reading the recipes at sunny raw kitchen lately
http://thesunnyrawkitchen.blogspot.com/2007/03/this-blogs-recipe-index.html
and tonight I made a beautiful supper for my family. Of course the kids ended up w nut butter and banana wraps etc instead but at least they both tried it first and my *sad* papa actually loved it and wants the recipe! Wonderful.
Here's what i made...
Marinated green beans (oil, lemon, tamari, garlic, dill)
Zucchini angel hair pasta (love that spiralizer!) with creamy alfredo sauce
After I shred the pasta I salt and oil it and let it sit to soften while making the rest of the recipe. Just before serving I rinse it in warm/hot water to heat it up a bit.
ALFREDO SAUCE
1/2 cup pine nuts, soaked 2 hours, rinsed, and drained
1/2 cup cashews, soaked 2 hours, rinsed, and drained
1/2 cup water
2 tablespoons lemon juice
2 teaspoon agave nectar
2 teaspoon nutritional yeast
2 teaspoon light miso
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Himalayan crystal salt, or salt to taste
Pinch of nutmeg
Pinch of white pepper
---
-I ran out of pinenuts so I used what little I had left of them plus some almond flour I had in the fridge.
-I subbed maple syrup for the agave though I recommend a bit less than the recipe calls for, it was on the sweet side for me.
-I used black pepper, didn't have any white.
Put the pine nuts, cashews, water, lemon juice, and sweetner in a blender and blend until creamy. If the mixture is too thick for the blender, add a very small amount of water (by the teaspoon – just enough to blend). When the mixture is smooth and creamy, add the nutritional yeast, miso, onion powder, garlic powder, salt, nutmeg, and pepper and blend briefly to mix.
Garnish with optional Pine Nut Parmesan. Store any leftover sauce in a sealed glass jar in the refrigerator for up to one week.
PINE NUT PARMESAN
1/2 cup macadamias
1/2 cup cashews
2 Tbs pine nuts
1 Tbs lemon juice
1Tbs flax meal
1 clove crushed garlic
1Tbs nutritional yeast
1/2 tsp salt
---
This recipe makes so much! You'll have tons left over in the fridge. I didn't have any mac nuts so I used a mixture of sesame and hemp seeds that I ground in a spice mill. In fact, that was enough of a tool for me for this recipe, I didn't need a food processor. Just ground the nuts and seeds individually, ground the flax, added it all together and mixed it up, adding the lemon juice last. It worked out just fine but here's what the recipe says to do.
First process macadamias and cashews until ground. Then add the pine nuts and process briefly. Follow with the rest of the ingredients and process until well mixed. You don’t want to overprocess the pine nuts as they release a lot of oil.
Toss the noodles with the sauce. Sprinkle with Pine Nut Parmesan and serve. This would have looked very pretty with red pepper cubes .
Served up with a lovely green salad. Perfect.
http://i2.photobucket.com/albums/y5/ripesugarplum/July26a09002.jpg
http://thesunnyrawkitchen.blogspot.com/2007/03/this-blogs-recipe-index.html
and tonight I made a beautiful supper for my family. Of course the kids ended up w nut butter and banana wraps etc instead but at least they both tried it first and my *sad* papa actually loved it and wants the recipe! Wonderful.
Here's what i made...
Marinated green beans (oil, lemon, tamari, garlic, dill)
Zucchini angel hair pasta (love that spiralizer!) with creamy alfredo sauce
After I shred the pasta I salt and oil it and let it sit to soften while making the rest of the recipe. Just before serving I rinse it in warm/hot water to heat it up a bit.
ALFREDO SAUCE
1/2 cup pine nuts, soaked 2 hours, rinsed, and drained
1/2 cup cashews, soaked 2 hours, rinsed, and drained
1/2 cup water
2 tablespoons lemon juice
2 teaspoon agave nectar
2 teaspoon nutritional yeast
2 teaspoon light miso
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Himalayan crystal salt, or salt to taste
Pinch of nutmeg
Pinch of white pepper
---
-I ran out of pinenuts so I used what little I had left of them plus some almond flour I had in the fridge.
-I subbed maple syrup for the agave though I recommend a bit less than the recipe calls for, it was on the sweet side for me.
-I used black pepper, didn't have any white.
Put the pine nuts, cashews, water, lemon juice, and sweetner in a blender and blend until creamy. If the mixture is too thick for the blender, add a very small amount of water (by the teaspoon – just enough to blend). When the mixture is smooth and creamy, add the nutritional yeast, miso, onion powder, garlic powder, salt, nutmeg, and pepper and blend briefly to mix.
Garnish with optional Pine Nut Parmesan. Store any leftover sauce in a sealed glass jar in the refrigerator for up to one week.
PINE NUT PARMESAN
1/2 cup macadamias
1/2 cup cashews
2 Tbs pine nuts
1 Tbs lemon juice
1Tbs flax meal
1 clove crushed garlic
1Tbs nutritional yeast
1/2 tsp salt
---
This recipe makes so much! You'll have tons left over in the fridge. I didn't have any mac nuts so I used a mixture of sesame and hemp seeds that I ground in a spice mill. In fact, that was enough of a tool for me for this recipe, I didn't need a food processor. Just ground the nuts and seeds individually, ground the flax, added it all together and mixed it up, adding the lemon juice last. It worked out just fine but here's what the recipe says to do.
First process macadamias and cashews until ground. Then add the pine nuts and process briefly. Follow with the rest of the ingredients and process until well mixed. You don’t want to overprocess the pine nuts as they release a lot of oil.
Toss the noodles with the sauce. Sprinkle with Pine Nut Parmesan and serve. This would have looked very pretty with red pepper cubes .
Served up with a lovely green salad. Perfect.
http://i2.photobucket.com/albums/y5/ripesugarplum/July26a09002.jpg