The Pear & The Purple Peach

I had the pleasure last night of hosting a raw cooking demo with the wonderful, divine, sexy Carin from Galas Kitchen what I love about meeting others in the vegan community is how much you learn from Them Carin is very inspiring and I love the simplicity and taste sensations she always creates.

I never thought I would but I am starting to have a real interest in raw foods. Below is the recipe that Carin shared with us all last night that was well received. I decided to whip these up tonight and yum yum yummy. Fresh, simple and sexy. I can imagine having people over, a large wooden board with all the ingredients in the middle of the table and everyone wrapping and munching.

What you need

Savoury cashew cheese:
1 cup cashew nuts soaked in water overnight
¼-1/2 cup ricemilk depends on the desired consistency
Salt to taste
1 tsp paprika
Freshly cracked pepper
1 tbsp apple cider vinegar or lemon juice
1 tbsp olive oil
Optional: a pinch of cayenne pepper

Fillings

1 Head of Cos Lettuce
1 carrot cut into thin strips
1 purple carrot cut into thin strips
1 cucumber cut into thin strips
1 ripe avocado sliced
Alfalfa sprouts
Roasted pumpkin seeds

What you do

To make the cheese. Add all ingredients in a blender. I use a vita mix to combine until smooth add more milk to thin to desired consistency.

Remove leaves from lettuce wash and slice in half to remove bottom half and hard stem

Layer with filling ingredients top with a dollop or two of cashew cheese and a sprinkling of roasted pumpkin seeds. Roll up and eat.

Enjoy

With Compassion
Brett