Pure fruit ice cubes…great way to add more flavor to water.
Raw Vegan Lasagna with Spinach Walnut Pesto and Walnut “Sausage”
- 1 medium zucchini, sliced thin lengthwise
- 1 tomato, sliced thin
- Marinara Sauce
- Spinach Walnut Pesto
- Cashew Cheese
- Walnut Sage “Sausage”
1. Place a layer of zucchini on a plate. Top with marinara sauce, fresh tomato slices and cashew cheese.
2. Top with a layer of zucchini and top that with pesto.
3. Top with another layer of zucchini and sprinkle the walnut pesto and fresh tomatoes on top of that.
4. Finish off with one more layer of zucchini, marinara sauce, cashew cheese, spinach pesto and sprinkle top with walnut sage “sausage”.
- 1 clove garlic
- 1 cup sun-dried tomatoes, softened
- 1/4 cup olive oil
- 1/2 lemon, juice from
- 4 dates, soaked until soft and pitted
- 2 tablespoons water (if needed)
- 1 teaspoon italian spices
1. With food processor running, drop garlic in and chop fine.
2. Add remaining ingredients. Process until smooth.
Spinach Walnut Pesto
- 2 cloves garlic
- 3 cups spinach
- 1/3 cup olive oil
- 1/2 cup walnuts, soaked at least 6 hours, drained and dried
- 1/2 lemon, juice from
1. With food processor running, drop in garlic.
2. Add remaining ingredients and process until a paste is formed.
- 3/4 cups cashews, soaked overnight, drained
- 1 clove garlic
- 1 teaspoon lemon juice
- pinch Himalayan Salt and pepper
1. Place all ingredients in food processor. Pulse until a cottage cheese texture is achieved. Add a little water if necessary.
Walnut Sage “Sausage”
- 2 cups walnuts, soaked for at least 6 hours in fridge, drained and rinsed
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon fresh rosemary, chopped fine
- 2 tablespoons nama shoyu
- Himalayan salt and pepper to taste
1. Place all ingredients in food processor.
2. Process until coarse crumb is achieved.
To make the rolls:
1. Place a strip of zucchini, cut length wise on the counter.
2. Layer sauce, “cheese”, pesto, and “sausage” only on 2″ of the strip next to the edge.
3. Roll up and slice in half.
Looks delicious (although a bit elaborate too)!
DIY Unique Way to Tie a Scarf Tutorial from Mrs Polly Rogers here. Saving for winter.
DIY Bright Hair Color Dye for Dark or Asian Hair from Pretty Quirky Pants here. She has made a really chart for light and dark hair: Crazy Color Hair Dye Flow chart - Steps to Achieve Bright Hair Color. I also posted her DIY Hair Coloring for Dark and Asian Hair here.
Rhubard Custard Icecream
Prep Time: 30 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 6
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Baked Potato Soup
recipe loosely adapted from For The Love of Cooking
5 lbs potatoes, this time I used red potatoes, but I have also used reds, whites, yellow and russets
3/4 cup brown rice or all-purpose flour
10 cups milk, plus more as needed
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
1 1/2 cups sour cream
1/2 lb or 8 slices bacon, cooked and chopped
1/2 cup thinly sliced chives or green onions, I like to use both
1 1/2 cups cheddar cheese, shredded
1/2 cup sour cream
Preheat the oven to 400 degrees. Pierce each potato with a fork and then place on a baking sheet. Bake for approximately 1 hour, until the potatoes are tender. Cool them completely. When the potatoes are cool, slice them in half and use a spoon to scoop out as much of the flesh as possible. You can also peel them fairly easily, but I’m usually not that motivated. Discard the skins and roughly mash the potatoes a few times, leaving plenty of large bite size chunks.
In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk. Whisk to thoroughly combine and then slowly stir in the rest of the milk. Cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly. Add the potatoes, salt and pepper and turn the heat to low. Cook the soup without boiling at all, stirring frequently, for about 10 minutes. Stir in the sour cream and cook about 3 more minutes. Taste and adjust the salt and pepper to taste.
Serve immediately or transfer to a crockpot set to WARM. This will keep well at the lowest crockpot setting for up to 4 hours, stirring occasionally. Add milk if it is too thick before serving and heat just enough to make sure the soup is warm. Ladle soup into bowls and top with bacon, cheese, chives and sour cream. Enjoy!