CASHEW/KALE CHEEZE ON TOMATO SLICES

CASHEW/KALE CHEEZE ON TOMATO SLICES

1 large tomato, sliced thickly
1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Sea salt and pepper to taste

• In the food processor, process all ingredients, except tomato, to a fine consistency.
• Sprinkle sea salt and black pepper over tomato slices.
• Spread kale/cashew cheeze thickly onto tomato slices.

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CASHEW/KALE PATE FILLED TOMATO & MARINATED CAULIFLOWER for dinner tonight!

I decided to make something different and adventurous tonight (I’ve never made a stuffed tomato, so big adventure)

Both the stuffed tomatoes and the marinated cauliflower were a big hit with my non-raw room-mate — she even asked me for the recipes so she could make them for herself.  Everything was very quick and  easy to make,  so I will probably do these again.

CASHEW/KALE PATE STUFFED TOMATOES
serves 2
1 lg heirloom tomato, top cut off, and center carved out
1 C cashews, soaked and rinsed
1 C  kale, torn into small pieces
2 cloves garlic, coarsely chopped
1 – 2 T onion, coarsely chopped
1 – 2 T extra virgin olive oil
Sea salt and pepper to taste

• Sprinkle salt and pepper on inside of tomato. Set tomato aside.
• Process remaining ingredients in the food processor until creamy in consistency.
• Stuff tomato with cashew-kale mixture.

I cut the tomato in half and placed the halves on plates to serve

MARINATED CAULIFLOWER

1/4 C cauliflower
1/4 C red bell pepper

MARINADE
1 T extra virgin olive oil
1/4 T apple cider vinegar
(optional) 1 t spice mix (I used a Moroccan spice blend)

• With a mandoline, thinly slice the cauliflower (I found that it is easier to slice the cauliflower from the flower end)
• Place the thin slices of cauliflower in a bowl and pour on marinade.
• Allow to marinade for 30 mins to 1 hr.

MOROCCAN SPICE BLEND

1 t ground cumin
1 t ground ginger
1 t garlic powder
1 t salt
1 t sesame seed, ground
3/4 t black pepper
1/2 t ground cinnamon
1/2 t ground coriander
1/2 t cayenne
1 t thyme
1 t turmeric

Mix all well. Store in airtight container.