Kabobs, Italian "Pasta" Salad, and Stuffed Mushrooms

The pineapple sauce and stuffed mushrooms are inspired by therawchef.com This is a perfect meal when you are in the mood for bbq. One of my favorite meals my mom used to make was pasta salad, now I have a healthier raw version! The stuffed mushrooms taste just like the ones out of the oven except more flavor and the marinated zucchini, mushrooms, red bell peppers, and pineapple had more flavor then I could imagine! This will be added to my meals at least once a week!

Kabob Ingredients

Vegetables to be cut into 1" squares

3 large portabello mushrooms

1 yellow squash

1 zucchini

1/2 red onion or 1 small

1 red bell pepper

1 cup pineapple

Vegetable Sauce to be blended together

1 cup pineapple

3 tbsp tamari or nama shoyu (raw soy sauce)

1 tsp freshly grated ginger

4 tbsp olive oil

1/2 tbsp apple cider vinegar

1 clove garlic

1 tsp salt

Directions:

-Cut vegetables into 1" squares and place in a large bowl so they are spread into 1 to 2 layers

-Blend the vegetable sauce together and pour over vegetables

-Store in refrigerator for about an 45 min while you get the rest of the meal prepared

Italian Pasta Salad

For the "Pasta" to be shredded using cheese grater or spiralizer (makes noodles out of vegetables)

1 zucchini

1 carrot

1 yellow squash

For the Creamy Italian Dressing to be blended

1 avocado

1/4 cup sunflower seeds ground (grind in a coffee or spice grinder)

1/4 cup olive oil

3 tbsp cup apple cider vinegar

1/4 cup nama shoyu (raw soy sauce) or tamari

1 shallot, or scallion

1 garlic clove

1 tbsp lemon juice

1 tbsp nutritional yeast

1 tsp salt & pepper

blend in water until you reach your desired consistency

Spices: add in your own touch with whatever you have on hand

basil

oregano

thyme

rosemary

sage

Stuffed Mushroom Ingredients

10 small brown or white mushrooms de-stemmed

Marinate

1/4 cup tamari

1/4 cup olive oil

Stuffing

1 cup sunflower seeds

1 small carrot

1/2 a small tomato

4 sun-dried tomatoes

1 tbsp name shoyu (raw soy sauce) or miso

1 garlic clove

handful of basil, rosemary, sage, thyme or whatever you like

Raw Ice Cream and "Toasted Pecans"

Brownie Sundae

I absolutely love brownies and ice cream! Add in the brownie from my last blog post! Brownie Recipe

Then add in all your favorites like "toasted" pecans, strawberries, bananas, or all the above. Eating raw desserts is not only healthy but mouth watering!!

Ice Cream Ingredients

1 cup cashews

1 cup water (add more ass needed to get a smooth consistency)

1/4 cup agave nectar

3 dates (soak them or add extra water)

Vanilla Ice Cream:

1 tbsp vanilla extract or vanilla bean

Chocolate Ice Cream:

1tbsp cacao

Fruit Ice Cream:

1 cup strawberries, raspberries or whatever fruit you like!

extras: 1 tbsp coconut oil

Directions: 
Blend cashews and water first
Blend in the dates and agave nectar next
Add in whatever flavor you want
Freeze for 2-4 hours and enjoy!

Toasted Pecans Recipe
1 cup pecans
3 tbsp agave nectar
1 tbsp coconut flakes

Directions:
Soak Pecans for 2 hours
Place Pecans on Dehydrator
Drizzle agave nectar over pecans
Sprinkle coconut flakes on top
Put a pinch of cinnamon over each
-or-
Mix all the ingredients together in a bowl and pour onto dehydrator

Dehydrate for about 2-4 hours