Meatless Monday Fare for the Family
A few years ago I developed this recipe for a raw foods pot luck luncheon. It is so surprisingly similar to deviled eggs in both appearance and taste that it has been a requested favorite by friends and family.
The Raw Fusion Lifestyle is not really difficult, it’s just different from what most people are used to. How I have described it in many interviews: “It’s not difficult, it’s just different”
For instance, – if you are used to leaving out something to defrost for dinner when you leave for work, you would soak the almonds for this recipe so you could make this for a Meatless Monday. See — not difficult, just different! Or soak them overnight as an alternative Sunday Brunch appetizer. Cashews only need to be soaked for an hour or two.
2 cups raw cashews
1 cup raw almonds
1 TB. Red miso*
2 TB. Raw tahini **
¼ cup water
1 ½ TB. Olive oil
1-3 TB. Apple cider vinegar
1-2 tsp. turmeric
Dash of powdered mustard
Dash of cayenne pepper
Chopped chives for garnish
Prep: Soak almonds for 8-12 hours, soak cashews for 2-3 hours.
Directions: Process all in blender or food processor and adjust seasonings to taste. Use enough tumeric to make the “eggs” yellow.
For garnishing: Put dollops on cucumber slices, red pepper slices, roma tomato slices, hollowed out tomatoe or crackers and sprinkle paprika on top.
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*Miso is a fermented (salty) soy product. There are also non-soy varieties. These come in different colors and flavors – such as “Mellow White”, “Red” and “Dark” – I find that the red one has the most compatible flavor for this recipe. You can try substituting with tamari or soy sauce but start out with a little and maybe balance with sea salt.
**Tahini is a butter made from sesame seeds — it is used in most hummus recipes. I use raw tahini, which is not as widely available as the toasted kind and more expensive. You can substitute with roasted tahini but I would use a small amount at first and taste-test it.
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A medley of “Petit Plats’ from my book Raw Fusion Living
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