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.
But, I am back for now and I have this beautiful raw salad I wanted to share with you. A friend of mine; Alexis of @colorscollective has inspired me to go partially raw during the next few weeks.
There is something simplistic and beautiful about creating raw food. It might just be that you have something so -for lack of better words- RAW and it can be challenging to do something with an ingredient when your natural instinct might be to cook this vegetable.
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!
Ingredients are simple!
Yields about 2-3 dishes (depending on your portion)
- 1 Zucchini
- 1 Cucumber
- Lemon or Lime
- 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, nutribullet, vitamix - depending on what you are comfortable with using. Place your soaked cashews with a bit of water from the soaking into your blender. Next add in your white miso, coconut milk, extra virgin olive oil - and give this a good mix for 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!