Cashew cheese & lasagna

[Guest guest]

Conquering Lion Cashew Cheez

Serves 3-4

2 cups cashews1 cup filtered water1/3 cup red bell pepper, diced2½ tablespoon green onion, diced2 tablespoon cilantro, minced1 teaspoon garlic, minced (optional)1 teaspoon Nama shoyu, or to taste¼ teaspoon sea salt, or to tastepinch crushed red pepper flakes or powder

Blend cashews with filtered water until very smooth. Place in a ½ gallon open-mouthed glass jar. Cover tightly with plastic wrap and secure with a rubber band. Cover with a towel and allow to sit in a warm place overnight. Pour cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well.

Variations: Use macadamia nuts or pine nuts; or blend 1 cup of chopped red pepper with cultured cashew mixture, before adding the remaining ingredients; or replace cilantro with other fresh herbs; or add ¼ cup grated carrots or beets; or replace bell pepper with other fresh veggies.

Serve with crackers or salad.

Courtesy of Vegan World Fusion Cuisine.

Izzi’s Live Lasagna

Serves 9 inches x 10 inches casserole

Cheez

3 cups Cashew Cheez3 cups red bell pepper, diced1 tablespoon basil, fresh minced1 tablespoon oregano, fresh minced1 tablespoon rosemary, fresh minced1 teaspoon nama shoyu, or to taste½ teaspoon sea salt, or to taste½ teaspoon jalapeno pepper, seeded & minced

Sauce

6 medium tomatoes, seeded1/3 cup sundried tomatoes, soaked in warm water until soft1 tablespoon olive oil1 teaspoon sea salt, or to taste1 ½ nama shoyu, or to taste½ black pepper, ground to taste¼ cup fresh herbs, minced (basil, oregano, rosemary, etc)¼ teaspoon crushed red pepper flakes

"Noodles"

3-5 large zucchini, sliced thin5-10 large portabello mushrooms, sliced thin

Begin the Cashew Cheez the night before. The next day, add all cheez ingredients to a large mixing bowl, mix well and set aside. For Sauce, place all ingredients, except fresh herbs, in a blender and blend until smooth. Stir in herbs and set aside. Slice zucchinis and mushrooms into thin "lasagna" Noodles. Press slices between dry towels to remove excess moisture. Experiment with vegetable peelers, cheez cutters, or a mandolin to get uniform thickness. In a 9 inches X 13 inches casserole, begin layering with zucchini, then spread on 1/3 of the cheez, then 1/3 of the mushrooms and sauce. Repeat until all ingredients have been used. Top with cashew cheez and sprinkle with basil of r an authentic lasagna look.

Courtesy of Vegan World Fusion Cuisine.

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

http://suziesgoats.wholefoodfarmacy.com/__________________________________________________

[Guest guest]

Suzanne wrote:

> Nope you're " sprouting " so as to release the enzyme inhibitors in the

> cashews

>

> *//*

============================

'Cept you can't sprout cashews as they are heated. It is very difficult

to find truly raw cashews. They are heated to remove the outer shell and

the caustic dark liquid between the outer nad inner shells. However,

there are still some places, India for one, where they still hand crack

them and they are still totally raw. I don't know where you will get

them though unless it is through Nature's First Law or some other such

Raw food site.

--

Peace, love and light,

Don " Quai " Eitner

" Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal

and wakes in man. "

--

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[Guest guest]

Do a web search as they are out there.Don Quai <mysticalherbalist@...> wrote:

Suzanne wrote:> Nope you're "sprouting" so as to release the enzyme inhibitors in the > cashews>> *//*============================'Cept you can't sprout cashews as they are heated. It is very difficult to find truly raw cashews. They are heated to remove the outer shell and the caustic dark liquid between the outer nad inner shells. However, there are still some places, India for one, where they still hand crack them and they are still totally raw. I don't know where you will get them though unless it is through Nature's First Law or some other such Raw food site.-- Peace, love and light,Don "Quai" Eitner"Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man."-- In compliance with the highest standards of Universal Law,

this email has been thoroughly disinfected and purified in the solar flares of the sun. Outgoing mail is certified Virus Free.Checked by AVG Anti-Virus.Version: 7.0.306 / Virus Database: 265.8.8 - Release Date: 2/14/05

[Guest guest]

ok, I should not have used "sprouted"... how about soaked... I soak mine first... then blend and let sit... they become more "soggy" or "mushy" or "creamy"... or better blended..

does this help?

You soak to release enzyme inhibitors, sprouting does the same thing.

SuziToni <tone102@...> wrote:

<Oh...so the cashews are sprouted before blended...they left off the word "sprouted" after "2 Cups Cashews". Still then why would the blended mixture need to 'sit' afterwards? Am I being dense, here?!;-P ;-) KitPS. I've never sprouted cashews!>

Kit, I am dense then along with you! LOL I get confused with the term sprouting. I think of sprouting when they are set to "grow" after being soaked. I would think that if the nuts are left to sit in liquid then they are just being soaked and not sprouted.__________________________________________________