*Recipes by: Adrienne Chavers, Owner ItsRAWlicious Vegan Cuisine and Educational Services
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AJ's Zucchini Pesto Pasta
Pesto Sauce (Double the recipe)
3 large cloves garlic
1 ½ cup fresh basil leaves
1 Tbsp. Fresh lemon juice
½ tsp. sea salt
1/3 cup olive oil
1/3 cup pine nuts
2 Tbsp. Nutritional Yeast
Directions:
Blend pine nuts, garlic, basil, lemon juice and sea salt in food processor until it forms a paste. Stop blending and add Nutritional Yeast. Start food processor again and slowly add olive oil. It will become a creamy paste.
Linguine (I did not double this recipe)
3 Large Zucchini (peeled with potato peeler or spiralizer)
Mix the sauce and linguine together and dehydrate for about 1 hour and serve immediately. This pesto sauce can also be used for “cooked linguine.” – Serves 6
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Cheesy Kale Chips
Large bunch of curly, green kale, washed, large stems removed, torn into bite size pieces
COATING:
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
juice of 1 lemon
2 t. agave
1 T. nutritional yeast
1/2 t. Himalayan pink crystal salt (use more or less to taste)
Preparation:
Put coating ingredients in Vitamix. Blend until smooth. Using your hands, massage coating onto kale pieces getting it inside of curls. Put on teflex sheets (don't worry about flattening them, they're better bunched up) and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate 12 hours, or until very crispy.
