Tabbouleh with Cauliflower Rice

1/2 lb. cauliflower florets, stems removed
1/2 avocado
4 small limes, juice of (or lemon)
4 fistfuls parsley leaves (some stems are fine)
3 fistfuls cilantro leaves (some stems are fine)
15 small mint leaves
2 stalks celery, diced
2 med. cucumber, diced
1 med. red pepper, diced
4 thin slices serrano pepper, diced - optional
8 green onions, whites and some pale green, sliced


Put cauliflower, parsley, cilantro and mint into food processor.  Pulse for about 1 minute until cauliflower looks like tiny bits of rice.  Squeeze lime over it.  Mash in avocado.  Add rest of veggies and stir.  Can serve in romaine heart leaves.
* Tomatoes might be nice addition.  Cinnamon is traditional in dish.

Tomato Noodle Soup

3 med. tomatoes, diced
3 thin slices serrano or jalapeno, diced
1/2 red pepper, diced (optional)

SOUP
2 oranges, juiced

NOODLES:

2 zucchini, peeled with potato peeler

Place all in bowl and eat!

Mango Basil Sauce

1 mango
6 basil leaves
1 green onion with mostly the white part
1 lime squeezed for juice*

Blend and serve over greens or use as a dipping sauce (use less lime juice for dipping sauce to make it thicker). 

1 mango
1/4 cup water or nondairy milk
2 tablespoons fresh basil
1 large green onion
salt, to taste - See more at: http://vegweb.com/recipes/jicama-recipe-mango-basil-sauce#sthash.K8iq1hTc.dpuf

1 jicama, peeled and grated
1 mango
1/4 cup water or nondairy milk
2 tablespoons fresh basil
1 large green onion
salt, to taste
1 1/2 tablespoons tahini, optional - See more at: http://vegweb.com/recipes/jicama-recipe-mango-basil-sauce#sthash.K8iq1hTc.dpuf

1 jicama, peeled and grated
1 mango
1/4 cup water or nondairy milk
2 tablespoons fresh basil
1 large green onion
salt, to taste
1 1/2 tablespoons tahini, optional - See more at: http://vegweb.com/recipes/jicama-recipe-mango-basil-sauce#sthash.K8iq1hTc.dpuf

Tomato Basil Salad

3 medium tomatoes, diced
5-7 med. basil leaves, chopped
few slices serrano pepper
2 large oranges, juiced

Cut up basil and oranges and serrano.  Combine in bowl.  Add orange juice and let sit for a few minutes.  Enjoy!

Lowfat Raw Lasagna with Avocado Marinara and Walnut Pesto

This was inspired by Dan the Regenerator.  I keep trying the raw vegan high-fast food when in new cities.  I always get a rash on my face and feel sluggish afterwards.  I thought I would try my own version at home because the restaurants often use olive oil and usually an enormous quantity of nuts.  The amount of fat is very high for me.  Many times the majority of the dish is nuts with veggies being a garnish.  There is also often nutritional yeast which I avoid because of the strong evidence it is a neurotoxin (see Dr. Blaylock's work).  For me, there is also way too much salt.

Tomato Sauce

4-5 tomatoes
1 date

1 celery stalk

1/2 avocado
6 white mushroom caps
oregano and rosemary

Pesto Sauce

10 -14 small leaves of basil
handful of walnuts
1 lime, juiced
1 date
*eggplant pulp, optional

Mash avocado separately in a bowl.  Put tomatoes and date into blender and blend until smooth.  Add mushrooms and spices and leave chunky.  Drain the sauce slightly by putting into wire mesh sieve and letting drip for a minute.  It will make the sauce slightly thicker. Stir in the mashed avocado.

While food processor is running, add basil leaves and garlic.  Add date and walnut  and lime juice and pulse until slightly chunky.

Mix the 2 sauces together.

Slice zucchini thinly with a knife or mandolin.

Place one layer of zucchini slices on the bottom of a dish that you would normally back lasagna in.  The next layer is the tomato and pesto sauce.  Keep layering zucchini and sauce.  The top layer should be covered with the sauce and also with thin strips of basil and slices of grape tomatoes.  Add the watery sauce around the outer edges of the lasagna if you feel like you need more sauce.  I added no salt and I felt it was so tasty it didn't need it.

Scrumptious!

* I may add eggplant pulp next time to the pesto.  I really like the texture and it doesn't have much of a flavor and would probably meld well with the basil and garlic and stretch it even further.

Cranberry Walnut Tart

Crust

1. 1/2 cups dates, pitted and soaked in water for 30 minutes
2. handful of walnuts
3. Filling

1. 3/4 cup fresh cranberries
2. 1/4 cup freshly squeezed orange juice
3. 2 bananas, mashed
4. 12 oz medjool dates (20-24 large dates), pitted and soaked in water for 30 minutes

Topping

1. 4 dates
2. 1 tbsp water
3. 
   

Instructions

1. To make crust, place walnuts in a food processor and blend into a fine meal. Drain dates and add to walnut meal and blend until well combined. A stiff dough will form. Evenly spread the dough along the bottom and sides of a tart pan and place in freezer while making the filling.
2. Place 1 cup of fresh cranberries in freshly squeezed orange juice and let sit for at least 30 minutes.
3. Drain dates (for filling) transfer to a food processor along with mashed bananas. Blend until very smooth and creamy. Place in a bowl and fold in soaked 3/4 cup soaked cranberries and.  Spread the filling evenly into chilled tart shell.
4. Top with thin slices of oranges with peel.  Blend and water and drizzle over a cut piece.  

Low-fat Raw "Meat" Sauce over Spaghetti

SAUCE
5 Dates
5 mint leaves
1/3 cup butternut squash
big handful of spinach

Process in food processor.  Can leave chunky or make smooth.  I like fairly smooth.

PASTA

1 cucumber, spiralized
1 yellow squash, spiralized
Squeeze lime over pasta and sprinkle freshly dried oregano over the top of pasta and mix.

Mix in sauce with pasta and top with microgreens.