Raw Cauliflower Cheese & More…

#1 Raw Vegan Cauliflower Cheese

Quite possibly one of my favourite creations… This simple dish is super easy to create but OMG it tastes AMAZING… if I do say so myself, and it is soooo addictive!

All you need is:

  • Half a Cauliflower
  • Cup of Cashews (soaked)
  • Nutritional Yeast Flakes (Alternative with Mustard Powder)
  • Pinch of Salt
  • Splash of Water

That’s it! It’s quick and simple to make and so delicious… WARNING: it’s also rather addictive 😉

Method:

Crop the Cauliflower into really small florets (I’d recommend doing this by hand rather than a food processor so you get nice little florets rather than cauliflower rice).

Add the soaked cashews, a desert spoon of Nutritional Yeast Flakes (we use NAME), pinch of salt and splash of water to the blender and mix (with some blenders you might need to make double mixture to get it to blend well – you can always keep it for another day)

Mix Cauliflower and ‘cheese’ sauce together and thats it, ready to add to your full Buddha Bowl.

If you don’t have nutritional yeast, I’ve also made similar ‘cheese’ sauces with english mustard powder. You will need about a teaspoon of the mustard powder and a little black pepper instead of the yeast flakes, but otherwise the recipe would be the same.

#2 Raw Coriander Mushrooms

Another simple dish that tastes amazing… all you need is:

  • Mushrooms
  • Coriander Seeds
  • Salt
  • Pepper
  • Olive Oil

Method: Dry heat the coriander seeds in a pan, crush and mix with olive oil, salt and pepper. Wash and slice the mushrooms, then massage the dressing into the mushrooms. Its best if this is left to stand at room temperature for a while to marinade.

#3 Mint Quinoa

Yep, its another super simple, quick and yet tasty dish… all you need is:

  • Quinoa (cooked, drained and chilled)
  • Mint leaves (chopped)
  • Garden Peas (cooked, drained and chilled)
  • Lemon Juice

Method: Cook, drain and leave to cool the quinoa. Blanch the peas. Then mix the mint and lemon juice together. Stir in with the cooled quinoa and peas.

#4 Carrot & Cumin

This is another favourite of ours, we have it a lot because its healthy, tasty and super easy to make. All you need is:

  • Carrots
  • Cumin
  • Orange
  • Pumpkin Seeds (Optional)

Method: Peel the carrots and then use either a julienne peeler (our preference) or a spiralizer to create carrot noodles. If you don’t have either of these to hand you can also use a standard peeler to make wider, flat carrot noodles.

Dry heat the cumin in a pan until aromatic, then mix with the juice from an orange. Mix well and then stir into the noodles.

Pumpkin seeds are a great addition but not essential.



#5 Spicy Pear & Rainbow Chard

This one was a complete experiment. The House & Grounds where we were staying had pears and rainbow chard in abundance so, having never used chard before I decided to make up an entirely new dish on the spot. And because we LOVE spicy food… it had to be spicy too! Sweet and Spicy.

All you need is:

  • Pears
  • Rainbow chard
  • Dried chilli seeds (to heat preference)
  • 2tsp Coriander powder
  • 2tsp Turmeric
  • 2tsp Cumin powder
  • 1tsp Cinnamon powder
  • 1tsp Ginder powder
  • Salt & pepper to taste
  • Oil

Method:

Peel and cube the pears. Wash and chop the rainbow chard, including lots of that beautifully bright stem.

Dry fry the spices until aromatic then remove from heat. Then heat the oil in a pan and then stir fry the pears, chard and spices lightly all together.

This dish is a great addition to an Indian Banquet as a hot dish, or allow to cool and add in to your Buddha Bowl as we did here.

#6 Chickpea Masala

This was actually left overs from the previous evenings dinner… I have several different Masala recipes. Typically I make Chickpea Masala in the following way…

  • Chickpeas (ready cooked)
  • Onion (finely chopped)
  • Pea Protein
  • Cup of Water
  • 2tsp Turmeric
  • 2tsp Gram Masala (these can vary quite a bit… See our Indian Inspired Section for my home made mix)
  • 2tsp Cumin seeds
  • 1tsp Garlic powder
  • 1tsp Ginger powder
  • Salt & pepper to taste
  • Oil

Method:

Dry fry the spices in a pan until aromatic then remove from heat.

Heat the oil in a separate pan and brown the finely chopped onions. Add the spices and mix thoroughly, quickly mix in the chickpeas, pea protein and water and stir. Reduce heat and leave to simmer and thicken.

For other Masala Recipes see our Indian Inspired Section.

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