Here are the recipes from Downtown Farmers Market's September 14th cooking class with Nicole Tuzzio from The Root Cafe. Nicole prepared a delicious vegan and raw spread including zucchini pasta, kale salad and kale chips!
Zucchini Pasta
Marinara Sauce:
·
1/2 C Extra Virgin Olive Oil
·
4C tomato (quartered)
·
2 Red Bell Peppers
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1C Sun Dried Tomato
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1C Backed Basil
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8 Dates (soaked in warm water 5-10 minutes)
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6 Cloves Garlic
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1 Small White Onion
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Salt to taste
Rawmesian:
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1C Ground Almonds (almost to a powder)
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1/3 C Nutritional Yeast
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2 Cloves Garlic
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1t Sea Salt
Spiralize zucchini into a large bowl. Blend ingredients for
Marinara sauce in a blender or Vitamix and toss with Zucchini pasta.
Pulse Rawmesian ingredients in a blender of Vitamix.
Sprinkle on top of zucchini pasta.
Marinated Kale Salad
Dressing:
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1C Tahini
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1/4 C Apple Cider Vinegar
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1/4 C Lemon Juice
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1C Packed Fresh Parsley
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4 Green Onions
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2 Cloves Garlic
·
Salt to taste
Tear 3 heads of kale from stems and place in a large bowl.
Toss with dressing until well coated. Serve fresh with tomato, carrot, and
sprouts.
Coconut Curry Kale
Chips
·
1 Can Thai Kitchen Coconut Milk
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6T Curry Powder
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10 Dates (soaked)
·
2C Cashews (soaked)
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1C Coconut Shreds
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1/2 C Orange Juice
·
1 Bunch Cilantro
·
Pinch Cayenne Pepper
Blend ingredients in a blender or Vitamix then toss over 3 heads
Kale (torn from stems) – use curly kale, dino kale, or a mixture of both until
well coated. Place in dehydrator or oven on the lowest setting until dry.
Caramel Fruit Dip
·
1C Raw Agave
·
1/4 t Sea Salt
·
1/8 t Cinnamon
Blend for 20 seconds, then chill in freezer for at least two
hours. Remove 20 minutes before serving. Serve with fresh fruit.
