Raw in a Flash Video: Basil Pesto

August is such a magical month here, especially when you have a garden. Regard- less of how long it might have taken for summer to arrive, by this time the weather is wonderfully sunny and warm. And of course everything is just bursting out and growing like crazy!

This is the first year that I've started my own garden pretty much from scratch, deciding what to plant and where. Before that I only got a chance to get involved later in the season once things were already in the ground.

This task proved to be both exciting and intimidating at the same time! I opted to start small and keep it simple, growing just a few no-brainer things. Among them were several basil plants. To me there is nothing quite like fresh tomatoes and basil to embody the summer's bounty.

Here's an awesome Pesto recipe that is easy, light, versatile and utterly delicious. I like to make it with both basil and spinach but you could use only basil if you prefer.

And now for the recipe...

Basil Pesto
4 cups fresh basil and spinach, packed (I like to use 1/2 of each but you could also use only basil)
2 large garlic cloves
1/4 cup walnuts, soaked for 4 hours
2 tablespoons olive oil
1 tablespoon nutritional yeast
2 teaspoons lemon juice
1/2 teaspoon salt

Place all the ingredients in a high-power blender and process until smooth. (You may need to use a tamper to keep things moving.)

Store in an airtight container in a fridge or in the freezer.

Enjoy on your favorite crackers with a nice juicy slice of tomato, on raw Pizza or Zucchini Noodles, or in a scrumptious Lasagna such as this one.

Raw in a Flash Video: Pad Thai

 

I was on the look out for a yummy sauce to feature in my Raw in a Flash series and I settled on a lovely Pad Thai dish. Perhaps not your obvious choice when you think of making something quick, but, really, you'd be surprised! Once you whiz up the sauce in the blender - which should take 10 mins max - then you can adjust the dish according to how much time and energy you've got. For a super simple version, just toss your favorite raw noodles in the sauce, or if you're up for something a little more elaborate, follow the entire recipe.

I've already shared with you another variation of Pad Thai some years back, but this new recipe is slightly different. It calls for almond butter only (rather than a combo of almond butter, tahini and cashews) and skips the sundried tomatoes. Actually, I must admit that I like the result a lot more. It's totally deeeeee-lish!

I'm using red pepper flakes for heat as Don and I aren't big fans of really hot spicy food, but feel free to replace these with fresh jalapeno peppers.

Oh and the best part is that it keeps well, making it an awesome lunch to take along with you!

And now for the recipe...

Raw Vegan Pad Thai

Serves 3-4

Sauce  
1/4 cup + 1 tbs raw almond butter
2 1/2 tbs lime juice 

2 tbs melted coconut oil 
1 tbs tamari  
1/2 tbs grated fresh ginger root 
1/2 tsp salt  

1/4 - 1/2 tsp red pepper flakes (or fresh jalapeno if you like it hot!)
1 1/2 Medjhool dates or 3 small soft dates 
1/3 cup water

2 garlic cloves
 
Blend until smooth in a high power blender.

Veggies  
1 medium zucchini, spiralized 
1 medium daikon, spiralized 

1 medium carrot, julienned 

1/2 red bell pepper, julienned

1/2 cup snow peas or snap peas, sliced
1 green onion, sliced 

1/4 cup fresh basil, chiffonade (cut into fine strips)

1/4 cup fresh cilantro, chiffonade

Assembly  
Place all veggies in a large bowl. (You may want to roughly cut the Zucchini and Daikon Noodles for easier handling.)

Toss with desired amount of Sauce. 

Let sit on the counter or in the dehydrator for 15 minutes before serving to allow the veggies to soften up a bit.

Serve topped with roughly chopped almonds. 

Carmella's Notes:  
~ In the video I say that the dish takes about 20 minutes to assemble but I failed to take into account that I had an assistant helping me with the chopping. ;-) It might take closer to a half hour.

~ For a simpler version, omit the veggies and just toss your favorite noodles (zucchini, daikon or kelp) in the Sauce. If using kelp noodles just make sure to let the dish sit for at least 30 mins to allow the noodles to soften up.

~ For extra decadence add thin strips of young coconut meat. Heavenly!

~ This dish will keep well for a couple of days, stored in an airtight container in the fridge. 

*~*~*~*~*

My Other Raw in a Flash Videos:

Strawberry Banana Shake 
 Kelp & Zucchini Pasta in Mushroom & Spinach Cheeze Sauce
Vegan Tarragon & Mustard Cheeze 

Raw in a Flash Video: Vegan Tarragon & Mustard Cheeze

 

And the Great Vegan Cheeze kick continues... ;-)

What can I say? I just can't get enough of this delicious super quick and versatile vegan cheeze that lends itself to umpteen variations. This time I let myself be inspired by the delicate fragrant aroma of fresh tarragon from our garden, and with a hint of Dijon mustard for yet another tasty combination. Mmmmm...

Raw in a Flash Video Extravaganza

Today marks the official launch of my friend Thomas Fox's Omni Blender Video Contest which I just told you more about in this post. Of course, I couldn't resist jumping early into the fun! ;-)

Just in a nutshell... Starting today I'll be posting a new Raw in a Flash video featuring a recipe made with the Omni blender every few days for the coming weeks. I'll be demoing some of my favorite super-simple-yet-scrumptious recipes and sharing all kinds of helpful tips in the process. 

So it is my hope that you'll find a few minutes each week to sit down and watch these videos. I've made a point to select especially yummy recipes that can be prepared 'in a flash' and that can be easily included into your daily routine. Hopefully you'll be tempted to recreate some of these recipes at home and maybe even learn a thing or two from the ton of information that I pass on during these short demos.

And now for the recipe...

Tarragon & Mustard Vegan Cheeze

Inspired by Jo Stepaniak's awesome Ultimate Uncheese Cookbook

1 1/2 cups water

1 1/2 tbs agar powder

1/2 cup almonds, soaked for 8 - 12 hrs

1/4 cup nutritional yeast

1/4 cup lemon juice

2 tbs hemp seeds

2 tsp Dijon mustard

1/2 tbs onion powder

1/2 tsp garlic powder

1/2 tsp dry mustard

3/4 tsp salt

1 garlic clove

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1 1/2 tbs finely chopped fresh tarragon leaves (or 2 or 3 tsp dry)

Set aside a 2 cup plastic storage container.

In a blender add the almonds, nutritional yeast, lemon juice, hemp seeds, onion and garlic powders, dry and Dijon mustard, salt and garlic clove.

Combine water and agar in a small pan and bring to a boil. Reduce the heat and simmer, stirring often with a whisk, until completely dissolved, about 5 to 10 minutes.

Add mixture to the other ingredients in the blender and process until completely smooth, scraping down the sides of the blender jar as necessary. 

Add chopped tarragon and process briefly on low speed, just to incorporate.

Pour into container and cool uncovered in the refrigerator.

When completely cool, cover and chill several hours.  (I usually serve it after 1 hour or so).

To serve, turn out of the container and slice.

Store covered in refrigerator.  Will keep 5 to 7 days.

Carmella's Note: I usually put my cheeze in the freezer for 30 mins or so then transfer it to the fridge. That way it's ready to be served even sooner! Yay!

Enjoy!