Who doesn't love a creamy cheesy sauce to dip their sweet potato fries in?? This one has just a bit of heat from the jalapeño pepper. Add more if you like a bit more spice in your life.
Use any leftovers you may have in sandwiches or as a salad dressing!!
1 ripe avocado
1/2 cup Zengarry Garlic and Fine Herbs Dairy-free Cashew Cheese
1 cup fresh basil
2 scallions, roughly chopped
1/3 of a jalapeño (or more to taste)
juice of 1 fresh lime
3/4 tsp sea salt (or to taste)
1 clove of garlic
1/2 tsp freshly ground black pepper (or to taste)
2 Tbsp water
In a food processor, blend all ingredients on high until smooth and creamy. Add water to achieve the desired consistency. Blend again until well combined.
This pizza is as healthy as it gets!!
It starts with a raw grain free wrap. I love Wrap it Up Raw! wraps which are made right here in Ontario. In fact I love them so much we stock them regularly in our Vegan Cheese Shop!
Top your wrap with fresh healthy veggies and your favourite Zengarry Cashew Cheese and VOILA, dinner is served!!
BONUS: it takes about 5 minutes to make!
Spread your raw wrap with a generous serving of Fauxmagerie Zengarry Sundried Tomato and Basil vegan cheese. Top with chopped veggie of choice. We used colourful bell peppers, cherry tomatoes, red onion and avocado.
Mexican Style: Zengarry Smokey Jalapeño, Green onions, olives, avocado and marinated Jalapeño peppers.
Parisienne Style: Zengarry Garlic and Fine Herbs cashew cheese, sun dried tomatoes, marinated artichokes, thinly sliced zucchini, and capers.
As the weather gets warmer I'm trying to add more raw meals to my diet. The staples of a raw food diet are raw fruits, vegetables, nuts, seeds, sea vegetables, fermented foods and sprouted grains. This simple recipe incorporates many of these and is super delicious to boot!
Unlike your typical sushi these tasty little morsels are grain free, low in sodium and packed with fresh raw veggies!
Don't let the sushi rolling intimidate you. It may take a couple of tries to get it just right, but it's actually easier than it looks. If you don't have a bamboo sushi rolling mat (you can get these very inexpensively at most Asian markets) you can lay a piece of saran wrap or parchment paper over a thick dishtowel.
Feel free to mix it up with your favourite veggies or whatever you happen to have in the fridge right now. We used our Garlic and Fine Herbs cashew cheese for these beauties, but you can just as easily swap it out for your favourite fauxmage flavour.
3-4 nori sheets
1 package Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese.
1 ripe avocado, sliced
1/2 a cucumber, thinly sliced
1 mango, thinly sliced
1 handful of pea shoots
Lay a nori roll out on a bamboo sushi rolling mat. Spread the nori sheet with Zengarry vegan cheese. Top the cheese with a layer of thinly sliced cucumbers. Create a line of the remaining veggies along the bottom edge of your nori sheet. Roll your sushi up in the sushi rolling mat and give it a little squeeze inside the roll. Unroll the mat and place the sushi roll on a cutting board. Cut the roll into 4-6 pieces.
Repeat with the remaining ingredients. Serve with pickled ginger if you like!
When I was at the Canadian Health Food Association show last month, I met so many amazing Canadians running companies that make incredible products. One of my favourite game changing companies is called Wrap It Up Raw. They make raw wraps from vegetable pulp and flax seeds. They are vegan, gluten-free, grain-free and utterly delicious.
I just knew I had to have these products in my new shop! And they have been flying off the shelves. It's no wonder, since they make grain-free, gluten-free diets SO MUCH MORE ACCESSIBLE!
You can use them to make a pizza, or a wrap or these delicious raw tacos!
For the Raw Taco 'Meat'
1½ cups walnuts
2 Tbsp avocado oil or olive oil
1.5 Tbsp ground cumin
3 tsp. ground coriander
1 dash sea salt
2 tsp. Braggs liquid amigos, soy sauce or tamari
For the Tacos
4 small Wrap It Up Raw wraps
1 package of Zengarry Smokey Jalapeño Cashew Cheese - FROZEN
Chopped cilantro, olives, green onions or your favourite taco toppings
Pulse all the raw taco 'meat' ingredients together in a food processor until it resembles taco meat.
Stuff your Wrap It Up Raw wraps with all the taco fixings. Grate your frozen Zengarry Smokey Jalapeño Cashew Cheese directly onto your tacos.
Enjoy right away!
There are so many reasons to love this recipe.... It's 100% raw and full of live digestive enzymes, vitamins and nutrients in their purest form. It's ready in 5 minutes. Just slice, layer and dig in!! It's also incredibly delicious and surprisingly filling. Even my hubby was full after this meal!
If you're like me your garden is over run with tomatoes, zucchinis and basil this time of year, so this dish couldn't be any fresher. Straight from garden to tummy. Use your favourite pesto recipe or you can use mine. I love using garlic scapes in my pesto, but pesto is pretty forgiving, so leave them out or add a clove of garlic instead.
2 ripe tomatoes
1 package Fauxmagerie Zengarry Sundried Tomato and Basil Cashew Cheese
1/2 cup pesto with scapes and spinach**
nutritional yeast (notch) and pine nuts for garnish
Slice the zucchinis thin using a mandolin. Slice tomatoes.
Layer zucchini slices, ZengarrySundried Tomato and Basil Cashew Cheese, tomatoes, and pesto a couple of times. Finish with zucchini slices and top with pesto. Garnish with nootch and pine nuts.
**Pesto with Scapes and Spinach
Add all ingredients to a blender and blend well.
Tomatoes in every size and colour are in peak season at all the local farmer's markets. My garden is full of them. One of my favourite ways to use up all those extra tomatoes especially those that have split in the garden is to make some fresh tomato salsa. I used yellow and orange cherry tomatoes and bright red plum tomatoes and the very first Jalapeño pepper.
And since I had some left over sweet corn, that went in there too. Cilantro is one of my favourite herbs, so I can't imagine this dish without fresh cilantro, but you can use basil if you're one of those cilantro haters.
Serve this up with nachos, in tacos or as a topping for your salad and let the freshness shine.
2-3 cups of chopped tomatoes (I used yellow and orange cherry tomatoes and plum from my garden)
1/2 red onion, minced
1 ear of sweet corn, cut from the cob
2-3 cloves of garlic, minced
1 jalapeño pepper minced
Juice from 1 lime
1/2 cup chopped cilantro
1/2 tsp sea salt
Pepper to taste
Mix all ingredients in a non-reactive bowl (metal or ceramic) and let stand until juices blend. Store in jars in the fridge.
A perfect appetizer for hot summer days, these raw cucumber sushi rolls are a fun and healthy twist on sushi.
Makes 2 rolls
1/2 cup Veggie Lox
1/3 cup Zengarry Garlic and Fine Herbs Cashew Cheese
1 green onion sliced lengthwise
1 handful of pea sprouts
black sesame seeds for garnish
Thinly slice the cucumber lengthwise preferably with a mandolin.
Line a sushi rolling mat with plastic wrap. Lay the sushi mat with sticks parallel to the edge of the counter. Lay half of the cucumber slices on the sushi mat perpendicular to the edge of the counter with a straight edge at the top overlapping a bit.
Spread half the Zengarry Garlic and Fine Herbs Cashew Cheese on the cucumber slices. Top with half the veggie lox. Place half the green onion slices and pea sprouts at the bottom edge of the cucumber slices. Roll the cucumber sushi rolls up in the sushi mat. Gently squeeze to form tight rolls. Unroll the cucumber roll and slice into 1 inch rounds. Sprinkle with sesame seeds.
Repeat with the other half of the ingredients.
When it's 35 degrees outside this is what I make for dinner. It takes all of 10 minutes to pull together this delicious and healthy raw meal. It's refreshing and not too heavy. Perfect for these sultry summer nights!
My garden runneth over with cherry tomatoes, basil and zucchini right now too, so this meal is at the peak of freshness and you can taste it in every bite!
4 smallish zucchinis (peeled if you like)
1/2 cup Zengarry Sundried Tomato and Basil Cashew Cheese
3 Tbsp. almond milk
3 Tbsp. chopped sundried tomatoes
2 green onions sliced thinly
Handful of cherry tomatoes, halved
2 Tbsp. fresh basil chopped
Salt and pepper to taste
Micro greens for garnish (optional)
Use a spiralizer to make zucchini noodles (zoodles) or use a vegetable peeler to make long thin strands if you don't have a spiralizer. Place zoodles in a large bowl.
Wisk together the Zengarry Sundried Tomato and Basil Cashew Cheese and almond milk in a small bowl. Add salt and pepper to taste.
Pour Cheese sauce over the zoodles. Add tomatoes, basil and green onions. Toss gently being careful not to break all the zoodles.
Garnish with micro greens and freshly ground pepper and serve immediately.
I sold my Veggie Lox in Ottawa until December, and I do know that many of you are missing it, so after much careful consideration, I have decided to share my top secret Veggie Lox recipe with you. It makes great canapés, is wonderful on bagels (especially with some garlic and fine herbs cashew cheese) and salads and I have used it to stuff sushi and crepes with great success. I usually have some in my freezer since this recipe makes quite a bit.
You will need a juicer to make this recipe. The main ingredient is carrot pulp; the pulp that is left over when you make carrot juice. You will end up with lots of carrot juice as a by-product... just think of it as a bonus. It makes a nice replacement for veggie broth in soups and chills, or you can just drink it as is, maybe add a bit of fresh ginger juice to it.
3 cups of carrot pulp (from juicing about 2 lbs. carrots, peeled)
½ red onion, finely minced
2 tsp. dried parsley flakes
2 tsp. dulse flakes
2 Tbsp. freshly squeezed lemon juice
1 tsp. sea salt
5 Tbsp. canola oil
4 shakes of liquid hickory smoke
Run the carrots through a juicer and reserve the pulp. Pick out any large carrot pieces. Add remaining ingredients to the carrot pulp and mix well.
Keeps for up to 7 days in the fridge, longer in the freezer.
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I find that packing my dish with raw veggies is the perfect way to fill me up, and get all my nutrients which helps the body feel satisfied. And when I top my salad with this quick and delicious raw ranch dressing, there is no sacrifice of taste involved!
You can also use this as a veggie dip. When I use it as a dip I usually reduce the amount of almond milk in the recipe for a thicker consistency that clings to your veggies. I love fresh dill, so this recipe calls for quite a bit of it, feel free to mix things up with other fresh herbs like parsley, tarragon or sage!
Place all ingredients into a bowl and whisk until well blended and smooth. Store refrigerated.
Note: To use as a dip for vegetables add a little less almond milk (1/4 cup) for a thicker consistency.