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Correo Electrónico
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Ingredientes
- Nut Cheese
- 1 1/2 cups macadamias
- 1 cup pine nuts (I only use 2 Tbsp)
- 1 Tbsp lemon juice
- 3/4 yellow bell pepper
- 1 Tbsp fresh parsley
- 1/2 Tbsp fresh thyme
- 1 tsp salt
- Process all ingredients together only adding water if necessary, until a fluffy consistency is achieved.
- Walnut Meat Layer
- 1 1/2 cups walnuts soaked 1 hour or more (I didn't soak mine)
- 1/2 cup sun-dried tomatoes, soaked for 1 hour or more
- 1 Tbsp brown miso
- 1 tsp dried oregano
- 1 tsp dried sage
- 2 Tbsp nama shoyu
- Dash cayenne pepper
- 1 Tbsp olive oil
- 1/2 Tbsp agave nectar
- pinch of sea salt
- Process all ingredients, leaving the mixture slightly chunky.
- Marinara sauce (this is my sauce or use your favorite)
- 1/2 cup sun dried tomatoes
- 2 Medjool dates, pitted and chopped
- 1 clove garlic, crushed
- 3 medium tomatoes, seeded and chopped
- 1/2 red bell pepper, chopped
- 1 Tbsp dried oregano
- 1 Tbsp Italian seasoning mix
- 1/4 tsp salt, to taste
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/2 avocado
- Process in a food processor until smooth.
- Green pesto (Double this if you like a lot of pesto. I don't)
- 1 cup tightly packed basil leaves
- 1/2 cup pine nuts or walnuts (or a mix of both)
- 1/4 cup olive oil
- pinch sea salt
- dash garlic powder
- 1 tsp lemon juice
- Process all ingredients, leaving plenty of chunkiness!
- Spinach Layer
- 3 cups torn spinach (I used arugula)
- 2 Tbsp dried oregano
- 1 Tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp fennel seed
- 1 cup walnuts
- 1/4 tsp each, salt, pepper, oregano, basil
View Full Recipe at Rawfully Tempting
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