Spicy Red Pepper Cashew Cheese and Raw Zucchini Cucumber Noodles

It has been awhile since I've posted and shared a recipe that I was passionate about.  Focusing more in other areas of my life and business right now - I guess it's all about balance.

There is something simplistic and beautiful about creating raw food.  

A few months back, my family came to NYC and brought me a gift -it was a SPIRALIZER! I'm obsessed with using it and have incorporated many vegetables in the process.  If you haven't had the chance to make a creation using a spiralizer - I suggest you do so now!

Let's jump right into and make this dish together!

Are you ready? Let's cook!

Ingredients are simple!

Yields about 2-3 dishes (depending on your portion)

  • 1 Zucchini

  • 1 Cucumber

  • Lemon or Lime

Cashew Cheese

  • 1 Cup (250 ml) Cashews (soaked overnight)

  • 1 TBS White Miso (14.3 grams)

  • 2 TBS Extra Virgin Olive Oil (28.6 grams)

  • 1/4 Cup Nutritional Yeast (56.7 grams)

  • 2-3 Garlic Cloves

  • Pink Himalayan Sea Salt, to season

  • Black Pepper, to season

  • 1/8 Cup Coconut Milk (28.3 grams)

  • 1/2 Red Pepper, chopped

  • Cayenne, to season

  • Paprika, to season

  • Cumin, to season


With your spiralizer, I would cut half of your zucchini and cucumber, so it ends up being easier for the mechanism to work when spiralizing.  Be careful with your hands and please read instructions, if you have trouble with using this equipement.  It took me a few tries before I got the hang of it.

Once you have your zucchini and cucumber completed - place that to the side and let's make the spicy cashew cheese next!

 With a blender -  Place your soaked cashews in the blender and add in your white miso, coconut milk, extra virgin olive oil - and give this a good mix for about one minute until it becomes smooth.  You may need to add a touch more coconut milk or evoo and continue mixing until it is smooth to your liking.  

Add your garlic, red pepper, and seasonings (to your liking) - I added more paprika and cumin for a nice aroma and flavorful heat as well. Give this a good blend as well! Next, add in your nutritional yeast and give this a good mix for a few more moments.  Next, try your cashew cheese and see what you think and add more of whatever you like.

 This is going to go directly on the base of your plate in just a second.  Please comment below with how your cashew cheese turned out! All ingredients were purchased in bulk creating zero waste.  If you have trouble finding a bulk store in your hometown - please email me and we can figure out how to create an ingredient with a zero waste approach.

Take a spoonful of your spicy cashew cheese and spread it at the base of your plate - take your raw zucchini and cucumber noodles and drop them in the middle of your plate now - drizzle a bit of extra virgin olive oil and lime or lemon juice to the "noodles".  If you have an avocado hanging out add this to the salad.  I also threw on some hemp seeds, buckwheat and pumpkin seeds for added texture and flavor.  

Have fun cooking and remember to tag me in your post when creating any dish that inspires you!

See you soon with another recipe!


Cauliflower Curry & Ginger Garlic Carrot Jasmine Rice

I am happy to introduce this Vegan Coconut Cauliflower Curry and Ginger Garlic Carrot Jasmine Rice dish to you! It has to be one of my favorite dishes that I've made because you're guaranteed to have leftovers and the next day when you heat up another dish it will be ten times better!    

Let's get right into it - I'd love to see your creations of this dish and what twists you have on it - remember to tag @eatingwithmax and #eatingwithmax in your posts!



  • One large cauliflower

  • 3-4 Roma tomatoes - cut into quarters ( or handful of cherry tomatoes)

  • 1/4 cup coconut milk

  • 2 cups vegetable stock

  • 3 cloves of garlic (grated or diced)

  • 1 -2 tbsp of ginger (grated)

  • 1 yellow onion (diced)

  • 2-3 tbsp of coconut oil

  • 1/2 tsp brown mustard seeds

  • 1/2 tsp fennels seeds

  • 1/2 tsp coriander seeds (or powder)

  • 1 tsp turmeric (fresh or powder)

  • 1/2 tsp cumin

  • 1/4 tsp black pepper

  • 1/4 tsp fenugreek seeds

  • pinch of cayenne

  • pinch of cinnamon

  • pinch of paprika

  • pinch of orange zest

Ginger Garlic Carrot Jasmine Rice

  • 2 cloves garlic (grated or chopped)

  • 1 tbsp ginger (grated)

  • 1/2 carrot (grated)

  • 1 tbsp coconut oil

  • 1 cup jasmine rice

  • pinch of pink himalayan sea salt



For the Ginger Garlic Carrot Jasmine Rice - bring the pot to medium heat - add your coconut oil, until it's meltedand then add your garlic, ginger and salt - give that a good stir and mix well - coating everything nicely.  Toss in your grated carrots in next and give that mix - after that has been cooking for a bit - ADD 1 cup of water and bring to a simmer - once you see the water boiling lightly - add in your jasmine rice and give it a stir for a moment - reduce your heat and COVER with a lid - next you will prepare your curry - the rice will be ready in 20 minutes or so - as long as it's on the lowest setting you'll be fine and your rice will be fluffy and pillowy.

Ok, now it's time to make that curry!

In a big pot, turn the heat to medium high heat - add your coconut oil and throw in all your spices and give that a good stir - coating and covering all the spices with the oil.  Cutting or tearing apart the cauliflower with your hand - add cauliflower to the pot and after a few minutes allowing the cauliflower to heat up - add your vegetable stock (or water) to the pot.  Bring to a boil - then add your tomatoes - lower heat to lowest setting and COVER with a lid.  Allow this to cook up to one hour - just before you turn the heat off (about 2 minutes before) add your coconut milk to the curry and give it a good stir and mixing all ingredients.  You can leave the lid off and allow the curry to settle.  

This curry is good for about a month or two in the freezer, but I guarantee it won't last that long.  It's even better the next day - try it!

 Enjoy - you deserve this and I hope you enjoy it as much as I enjoyed making this!

I've add a vegan coconut yogurt and cilantro to the curry as well - this just brings the dish to another level - try my NAAN recipe too! 



Crispy Sweet Potato Tacos

It's been awhile since I played around with tacos.  If you remember from an early post that I love tacos almost as much as pizza! I also wanted to show that creating a zero waste cooking experience can be fairly simple.  

Let me warn you now that this may change the way you look at tacos, FOREVER - I might have just upped the taco game!

This is great party food for you and your friends and everyone will enjoy the display of the crispy golden brown taco shell and the vibrant green of the vegetables and herbs you decide to place on your crispy tacos.  Let's get into it!

Are you ready? Let's cook!


  • 3-4 medium to large sweet potato

  • 1 -2 avocado (for garnish)

  • 1 mango

  • 2-3 garlic cloves ( the only compost in this entire dish is the husk of the garlic)

  • EVOO (extra virgin olive oil)

  • Green onion (for garnish)

  • Cilantro (for garnish)

  • Coconut milk

This is fairly simple and easy to do.  You can use store bought soft tortillas (but if you want to avoid plastic you can use my TORTILLA RECIPE).

With a peeler, skin your sweet potato and place your sweet potato skins to the side.  Cut your bright orange sweet potato into cubes and place into a boiling pot of hot water.  Let the sweet potato cook in the water for 10-15 minutes, depending on size of sweet potato ( you may lower the heat, so you don't over cook). When you can stick a fork through the sweet potato then you know it's ready for the next step and you are one step closer to your crispy tacos!

Drain water ( or in a bowl and you can use the same water to make the tortillas) and in the same pot, drizzle a bit of EVOO, salt, pepper and maybe a bit of cinnamon or nutmeg and a splash of coconut milk - that's how I did it- I wanted a bit of aromatic and sweetness in the potato mash.  Give that a good mash - but don't over mash, you want some bigger bits still!

In a separate pan or skillet, heat the pan to medium high heat.  Drizzle about 2 tbsp of EVOO to the pan, add your chopped garlic, salt and pepper.  Remember those sweet potato skins? Add them to the pan - stay here for a bit and with a wooden spoon mix the sweet potato skins well - you may want to add other spices to the skins; like, cumin or cayenne.  The trick to have golden brown crispy sweet potato skins is to frequently mix and not overheating the skins.  Let the heat and oil do its work, and every 10-20 seconds give a good stir and let it sit again and repeat.  

Now, is a good time to play some music and dance around.  Lower heat and immediately remove them from the heat, let the oil drain off in a colander -this is important because the oil will continue to cook the sweet potato. 

Ok! Grab your tortillas - take a spoonful of the sweet potato mash and cover 1/2 of your tortilla with the sweet potato mash and fold shut.  Now, you have a taco, but we are not done! In the same skillet or different pan - pour about 1/2 cup of EVOO to the pan and bring to a high heat.  Make sure to get the pan hot first, then add the oil.  Slowly, and carefully place the taco into the oil ( you don't want to drop this in because the hot oil will hurt, trust me).  This will cook fast, so stay here.  Turn the taco after about 10 seconds - when both sides are golden brown -and have a nice crispy, flaky coating, then you know you've done it right!

Let the oil drain off the crispy taco - place on plate - add your garnish, maybe some vegan sour cream, maybe some hot sauce.  I think the tacos are ready at this point!

 I had a lot of fun making these tacos and they were so delicious!  A fun party food for you and your friends - people will remember you!

Enjoy your crispy sweet potato tacos! 100% zero waste and vegan

Be sure to compost any food scraps, if necessary! 

*NOW! You are going to have leftover oil from cooking the tacos in, so a way to reuse your oil is to put the oil in a container and freeze it - the oil will still be good to use for another time OR you can bring to a local restaurant and recycle the oil with them (call first to see if it's okay to do!). Where ever you are in the World your town should have a system for recycling oil - do your research and follow the steps you need in order to recycle.


Tomato Sage Hummus

I'd like to start off by saying that I am most likely going to create and duplicate this dish again today with some homemade pita and mixed veg! I was even shocked at how good it was when it was done.  This is such an easy dish to make and prepare that anyone can do this.  

Are you ready? Let's cook!

Yields? ...A big bowl of hummus!

(Unfortunately, most people don't want to soak and overnight chickpeas, so you'll be able to use a can of garbanzo beans, if you wish.)

Be sure to share, tag @eatingwithmax, and hashtag #eatingwithmax

  • 1 cup garbanzo beans

  • 1 tomato

  • 1/4 cup tahini

  • 1-2 generous pinches of pink himalayan sea salt

  • Sage leaves (rosemary optional)

  • Black pepper

  • 2 -3 garlic cloves (chopped)

  • 2 tbsp of EVOO

  • Paprika (to season)

  • Cayenne (to season)

Method: Are you ready for this? You can play one or two songs and this dish will be ready in less than 8 minutes and still have a moment to dance a bit too.

Ok! with a blender or food processor, blend garbanzo beans (be sure to drain liquid from the can (and use the liquid to make a mouses or other tasty desserts - the liquid is called aquafaba) with salt, pepper, garlic and EVOO.  

Blend these ingredients until smooth -should take about one minute.  On a cutting board, chop your tomato and add to mixture and mix for a few seconds -you have the option to roast your tomato too, by placing it on a cooking sheet and popping it in the oven at 400 degrees for 20-30 minutes, but I couldn't wait that long to eat this hummus, SO- we don't need it to be entirely smooth just yet.

 Next, add your tahini and sage leaves to the mixture - we are almost there! If you want a little spice to it, a pinch of cayenne and paprika will do the kick.

Drizzle some EVOO over the top of your freshly made tomato sage hummus, crush up some walnuts, pine nuts and sesame seeds (optional)

I really hope you enjoy this! This is a great dip or really for anything - Put it on a sandwich, on a  bagel, use it as a side for another dish - you'll be satisfied you made this hummus! Happy Eating!



Thank you!

JANUARY 1, 2018


Lemon Blueberry Coconut Pancakes

Have you ever woken up in the morning and had a craving for something warm and sweet?

 For those of you who don't know already I mostly fast up until about lunch time, so when I had the urge to create something warm & sweet for breakfast, I looked inside my cupboard and saw what I had to work with -my favorite way to cook to be honest.  A friend of mine posted a picture of pancakes the day before, so I guess that was sitting in my subconscious mind because I knew when I woke up I was going to make pancakes!

It only takes a second to look around and see what you got to work with - sort of like life, right? And if you have the basics, you can make it work! 

Here is the recipe - I hope you enjoy these pancakes as much as I did - and please share with others, tag @eatingwithmax, #eatingwithmax - you know the drill! - ENJOY!

Makes about 5-6 pancakes depending on size-

  • 3/4 cup all-purpose flour

  • 1/4 cup coconut flour

  • 1 tsp of baking soda

  • 1 generous pinch of pink himalayan sea salt

  • 1 cup of nut milk ( 1/2 cup almond 1/2 cup coconut)

  • 1 tbsp of coconut oil (melted)

  • 1/4 cup of blueberries (I love blueberries, so I added a little bit more - seasonal)

  • handful of shredded coconut

  • lemon to zest

Mix all your DRY ingredients together first (flour, salt, baking soda, shredded coconut) - pour in your MILK next and give that a mix, but don't over mix (you may need to add a little bit more milk after this too) -

Next, add your blueberries and watch the you batter change color -

Heat a skillet or pan to a medium high heat (if you wish, add a little bit of coconut oil to the pan- 1/2 tsp) let that heat up for a bit and when you are ready, add your batter to the skillet or pan.  

Spreading the batter to create lovely circles.  After about 90 seconds they will be ready to flip over. Do this until you feel comfortable that your pancakes are cooked perfectly.  

Use any type of sweetener you'd like - this case I used agave and made a blueberry agave syrup or old fashion maple!

 In a pot, on medium heat bring a 1/2 cup of blueberries to a simmer and add your agave- less than 1/4 cup - stir well for one minute and remove from heat.  Let it sit for a minute and then it will be ready to pour over your pancakes that are waiting for you to take a bite.

 Don't forget you still have that lemon (you can zest in batter if you want)- zest your lemon over your blueberry coconut pancakes.  I am getting hungry thinking about them that I may just go make some more now!


Naan You Can't Handle

Here is a REAL simple recipe for making a delicious NAAN.

 Ready? LET'S COOK!


servings: 8

  • 1 1/2 tsp active yeast

  • 2/3 cup warm water

  • 1 tbsp sugar (optional)

  • 2 tbsp Vegan butter, melted ( "EVOO" extra virgin olive oil, or coconut oil- optional)

  • 1 tsp salt

  • 2 cups of All-Purpose flour

  • optional ( thyme, rosemary, sage)

In a big bowl - start by proofing your yeast, sugar and water - mix well, let it foam up (and if it doesn't foam up - the water might be too hot and killed the yeast) - compost and start over - practice makes perfect!

 Once the yeast and water mixture foams nicely, let it sit for one to two minutes - add your EVOO (or melted vegan butter) and salt to the mixture and give that a good stir once again.  I like adding the wet mixture into the flour while it still has a bit of heat to it.

In a separate bowl, sift through your 2 cups of flour and pour your wet mixture - little by little and mix well together.  You may need add a bit of flour to have a even consistency throughout- remember less is more and you can always give add more flour or more water, if needed.

Knead, knead, knead.


Work that dough with your fingers and the base of your palm.  After a few minutes, roll dough into a ball and place in a dry, warm area (I usually have it sit in the oven) and cover with a cloth and let it rest.  After about 30 minutes, you are good to go! The longer you wait (preferably one hour) the better, but I know you want it naan (now).

Sprinkle a bit of flour on a clean surface. Take your dough and cut into pieces the size of your fist and gently add pressure to the dough.

Heat a pan with a touch of EVOO on a medium heat. Add your dough to the pan. Watching the bubbles form on the raw dough side, after about 1-2 minutes, flip on theater side! Less time is needed on this side - give it about 1 minute - you may need to reheat both sides one more time for a brief moment. Play with it and see where it goes and ENJOY! 

There you go! Naan you can't handle - let me know how you make out with this recipe and please share with your friends and family!

BONUS: in a frying pan, add some chopped garlic with some EVOO or coconut oil- on a low heat- after a few minutes - spread this garlic oil to your naan! You're welcome!