1 summer squash, julienned, spiralized, or shredded
1 cup walnuts, soaked 4 plus hours and drained
1 tablespoon onion
1 clove garlic
2 teaspoons fresh lemon juice
1 cup tomato, roughly chopped
Soy sauce or salt to taste
Chopped green onions (optional) garnish
Soak nuts and drain off water. Julienne or spiralize summer squash and set aside in a bowl. Reserve a little chopped tomato for garnish.
Combine soaked nuts, garlic, lemon juice, and tomato in a food processor and blend to a chunky texture. Add soy sauce or salt and pulse a few more times until it is a slightly chunky paste, taste test it to see if it needs more salt. Toss walnut mixture with spiralized squash.
Garnish with green onions and chopped tomato.
INGREDIENTS FOR 2 4-PIECE MAKI:
1 cup raw pumpkin seeds, soaked overnight (becomes 1 1/4 cups)
1 Tablespoon soy sauce or to taste
1 teaspoon maple syrup
3 – 4 drops liquid smoke
1/2 cup water
1 cup chopped tomato
3 cups spinach leaves
2 sushi nori sheets
Cover the pumpkin seeds (pepitas) in water, let them sit overnight. Drain the seeds (you can reserve the water for later blending if you want) and pour them into a blender or a food processor. I used my small Ninja food processor. The Vitamix is a bit too big for this recipe and the seeds tend to stick too much to the sides. Add soy sauce, syrup, liquid smoke drops, and 1/2 water to food processor and blend taking periodic breaks until very smooth, about 5 minutes.
Chop tomato and also chop spinach leaves into ribbons.
Spread each nori sheet with pumpkin seed paté, leaving the edges bare by about one inch on the horizontal sides. Spread the paté about 1/4 inch thick. You will have extra paté. Layer the paté with 1/2 the spinach and tomatoes per sheet and roll them like sushi. Cut into 4 slices per roll.
2 cups cauliflower, diced
1 cup raw cashews, soaked in water for 5 hours to overnight
1.5 cups water
1 teaspoon salt
1/4 cup onion
1 tablespoon cilantro, minced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala or nutmeg
Cayenne pepper powder, to taste
4 raw red bell pepper halves, seeded and insides cut out
Dice cauliflower and core red bell pepper halves. Set aside. Combine soaked cashews, water, salt, and onion in a blender and puree until smooth. Mix together cauliflower, cashew mixture, spices, and minced cilantro in a bowl. Stuff mixture into red bell pepper halves.
1 cucumber per serving
3/4 cup walnut taco meat per serving
3 – 4 tablespoons guacamole per serving
WALNUT TACO MEAT INGREDIENTS:
2 cup raw walnuts, soaked for 6+ hours in water and strained
1/4 cup chopped tomato
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon soy sauce
1 tablespoon minced onion
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Soak walnuts 6 hours or overnight.
Peel cucumber(s). Quarter and scoop seeds out with a spoon. Make the walnut taco meat by combining all walnut taco meat ingredients in a blender and pulsing just until slightly ground and mixed. Make guacamole by pitting avocado, peeling, and fork-mashing avocado with lemon juice, minced onion, and salt.
Stuff cucumbers with walnut taco meat and top with guacamole.
WALNUT SPREAD INGREDIENTS:
1 cup walnuts or raw walnuts (I used organic regular walnuts)
Water for soaking
2 tablespoons raw onion
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1 teaspoon soy sauce
1 clove minced garlic
Salt to taste
4 leaves kale or chard
1 cucumber, peeled, seeded, and chopped
3/4 cup chopped tomatoes (I chopped a large handful of organic grape tomatoes)
1 green onion, chopped
Soak walnuts in water for 6+ hours (I soaked them overnight). Drain walnuts and add them to a food processor with all other ingredients. Process walnut mixture, stopping intermittently and scraping down the sides with a rubber spatula. Add up to a tablespoon of water if necessary to get the mixture to puree.
Mix the chopped tomatoes, cucumber, and green onion in a bowl, set aside.
Massage kale leaves by rolling them in your fingers after washing them and generally abusing/manhandling them until they are tender. Chard would probably have worked better for these wraps but either way, they were bound to be messy. They are absolutely delicious though so it is worth it.
(I am planning on converting these into appetizers for my upcoming Recital by topping a seedless cucumber with walnut spread and sticking on an itty bitty piece of kale with a little tomato and onion on top. Hopefully it will work out.)
Take a kale leaf and spread it with 2 tablespoons of the walnut mixture. Top with a tablespoon or two of the cucumber mixture, roll up and eat.
KALE SLAW INGREDIENTS:
1/3 cup cashew cheese from Stuffed Mushroom recipe, thinned with 1/4 cup water
4 cups curly kale, massaged and torn into small bits
3 cups white cabbage, julienned
1/2 cup chopped green onion, chives, or 1/4 cup minced onion, any kind
WALNUT TOMATO SAUCE INGREDIENTS:
1 cup tomatoes
3/4 cups walnuts
1 teaspoon vegan Worcestershire sauce or soy sauce
1 clove garlic (optional)
Mix the curly kale, white cabbage, and green onion in a large bowl. Thin cashew cheese by mixing it with water until it is the consistency of salad dressing. Combine bowl of kale/cabbage/onion with dressing, toss well.
Combine walnuts, tomatoes, sauce, and garlic in a food processor. Pulse until just blended.
This is it, only 4 raw ingredients!