VEGAN MOZZARELLA

SERVES 1 POUND (500g)

1 cup (150g / 5oz) cashews

8 oz. (240g /about 1 generous cup) soy yogurt

1 1/2 tsp. sea salt

3 tbsp. tapioca flour

1 tbsp. agar agar powder

NUTRITIONAL VALUES

Calories: 1149kcal
Fat: 76.2g (14.9g S.Fat)
Carbs: 93.6g
Protein: 36.1g
Sugar: 25.7g
Sodium: 2854mg

METHOD

Soak the cashews for at least 8 hours in water. Drain and thoroughly rinse them under running water.

In a blender, combine them with the yogurt, salt, and 1/2 cup (120 ml) water and blend until smooth. Cover and set aside for 24 hours.

Incorporate the tapioca flour. In a saucepan, dissolve the agar agar in a scant 1/2 cup (100 ml) of water and bring to a boil over low heat while constantly stirring. Bring to a boil for 3 minutes.

Add the cashew and yogurt mixture to the pan, stirring constantly, and cook for 10 minutes over medium heat.

Take the pan off the heat. Make eight to ten mozzarella balls with an ice cream scoop and place them in a large bowl of ice water. Allow the balls to cool for 30 minutes before transferring to a container filled with salted water and refrigerating.

RECIPE NOTES

In an airtight container, our mozzarella can be stored in the refrigerator for up to 7 days.

RAWSAGNA

SERVES 4 TO 6 PORTIONS

FOR THE SUN-DRIED TOMATO SAUCE

2 cups (6oz) sun-dried tomatoes (dry- packed), soaked in water for at least 2 hours

1 tomato, chopped

1/4 cup olive oil

2 tbsp. lemon juice

2 tbsp. maple syrup

2 tsp. sea salt

1/4 tsp. crushed red pepper

FOR THE PINE NUT RICOTTA

1 1/2 cups (8oz) raw pine nuts, soaked in water for at least 1 hour

1 tbsp. lemon juice

1/4 cup plus 1 tbsp. water

2 tbsp. nutritional yeast

1 tsp. sea salt

FOR THE PISTACHIO PESTO

2 cups packed fresh basil

1/2 cup shelled raw pistachios

1/4 cup olive oil

1 tbsp. lemon juice

1/2 tsp. sea salt

1 large zucchini, halved and thinly sliced with a mandolin or vegetable peeler (room temperature)

2 large heirloom tomatoes, sliced (room temperature)

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 720kcal
Fat: 70.2g (8.3g S.Fat)
Carbs: 23.5g
Protein: 10.8g
Sugar: 12.7g
Sodium: 1542mg

METHOD

FOR THE SUND-DRIED TOMATO SAUCE
In a food processor, combine all of the ingredients. Pulse until everything is combined.

FOR THE PINE NUT RICOTTA
In a food processor, combine all of the ingredients. Pulse until everything is combined.

FOR THE PISTACHIO PESTO
In a food processor, combine all of the ingredients. Pulse until everything is combined.

TO ASSEMBLE THE LASAGNA
Lay two slices of zucchini side by side for each serving. Top with a large spoonful of tomato sauce and a small scoop of pesto and ricotta, respectively. Then layer 2 tomato slices, a large spoonful of tomato sauce, and a small scoop of pesto and ricotta. Layers can be repeated as desired.

Before serving, drizzle the lasagna with oil and season with salt and pepper.

AVOCADO CAPRESE PASTA SALAD

SERVES 4 TO 6 PORTIONS

1 oz. (30g) whole wheat fusilli (or gluten-free pasta)

2 tbsp. olive oil, plus more as needed

2 tbsp. lemon juice

2 garlic cloves, minced

2 tsp. sea salt

1/2 tsp. crushed red pepper

2 cups cherry tomatoes, halved

1 cup basil, cut into chiffonade

2 ripe avocados, cut into small cubes

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 251kcal
Fat: 21.7g (4.2g S.Fat)
Carbs: 14.7g
Protein: 3.2g
Sugar: 2.7g
Sodium: 760mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook fusilli according to package directions. Return to the pot after draining and rinsing with cold water. Set aside the noodles after tossing them with the oil.

Combine the lemon juice, garlic, salt, red pepper, tomatoes, basil, and avocado in a mixing bowl. Season with black pepper to taste. Wearing gloves, toss the noodles with your hands, slightly mashing the avocado with your fingers. Drizzle in more oil as needed, and season with salt and pepper to taste.

CAPRESE SKEWERS

SERVES 8 PORTIONS

200 g (7 oz.) extra-firm tofu, drained, patted dry with a paper towel, and cut into 1-inch cubes

1 tbsp. olive oil

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 cup cherry tomatoes, halved

1/4 cup fresh basil, loosely packed

Balsamic vinegar for drizzling

NUTRITIONAL VALUES

Calories: 17kcal
Fat: 1.8g (0.3g S.Fat)
Carbs: 0.5g
Protein: 0g
Sugar: 0.3g
Sodium: 118mg

METHOD

Toss tofu, oil, salt, and pepper in a large mixing bowl.

Heat the tofu mixture in a large non-stick skillet over medium-high heat. Tofu cubes should be cooked and lightly browned on all sides.

Skewer On each toothpick or skewer, place 1 cube of tofu, 1 half cherry tomato, and 1 basil leaf. Drizzle with vinegar to taste. Season with salt and pepper to taste.