I was in great debate about posting this blog. This sausage recipe is very delicious and the powers that be, suggested that it needs to be in my new cookbook: Set the Table with Love, plant based recipes to make you look and feel great. So stay tuned for that recipe. But keep reading the Vegan Basil Pasta is delish!!
I will share this amazing and easy Vegan Basil Pasta. Here is what making this pasta very special. One of my best friends gave me today this wonderful Kitchenaid food processor. I never had a big professional food processor. I know I cook a lot, but I am so primitive. I do everything on hand. I even make my pasta from scratch with no processor, but I think I am hooked.
Thanks Andrea for making my life easier. I love my new food processor.
Vegan Basil Pasta
1 cups semolina flour
1 3/4 cups organic unbleached pastry flour
1/2 cup basil leaves
1 tbsp olive oil
3/4 – 1 cup room temperature water
Place flours and basil in the food processor and pulse to combine.
While the food processor is running, drizzle in the olive oil. Add the water 1 Tbsp at a time through the spout while the processor is running.
I used almost 1 cup of water. Remove dough from processor and place on a modestly floured clean surface, knead briefly until smooth. Rolling the dough into a ball. Cut in half. Take one of the halves and pass through your pasta machine as per its instructions, dusting with semolina flour as needed. Once the dough is thinned out to your preference, you can send it through your fettuccine attachment, dusting your pasta and the pasta machine with semolina flour, so it doesn’t stick .
If you do not have an attachment or a pasta maker, you can roll the dough with a dusted rolling pin with semolina flour. Take a pizza cutter or knife to cut into small strips. Place the strips on a lightly floured surface and dust with more flour, so that pasta will not stick together.
Toppings for the pasta:
1/2 cup onions, diced
1 garlic clove, chopped
1 tbsp olive oil
basil leaves ( for garnish)
I sautéed the onions and garlic in a sauce pan. I added it over the pasta, with a few chili peppers, sea salt and basil leaves.
My 20 year anniversary is coming up in a few weeks. My husband and I have decided to do a wedding renewal ceremony. I am very excited, because I did not think I we would have made 20 years. I had kidney disease when we meet and kidney failures 7 years after we had our first son together. I was on dialysis for 3 months in 2008, when we found out he was my perfect match. My second chance at life happen on June 18th, 2008. One month before our son’s birthday, which is July 18th. It’s amazing how God works. We knew bringing our son into the world, could jeopardize my well being or kill me. So, how God to allow my husband to give me that life back, that was compromise by giving life to our son. It blows me away every time I think about it
This recipe is inspired to help me drop a few pounds to get in my wedding renewal dress and blow his socks off when I walk down that aisle one more time. The recipe I want to share today is my Avocado Scramble. it’s very simple and loaded with nutrition.
1 large avocado
1/4 teaspoon turmeric ( this gives it that yellow color)
1/4 teaspoon garlic powder
sea salt and black pepper to taste
1/2 cup of red bell peppers
handful of basil leaves, gently torn apart.
In a bowl mash the avocado with the turmeric, garlic powder, sea salt and black pepper. Add the peppers and basil and gently stir. I like to live a little basil and peppers on the side to use as a garnish.
This is great on gluten free toast, as well.
The sausage recipe will be in my new cook book, Set the Table with Love Take 2 ~Raw, Vegan and Vegetarian recipes for looking and feeling great.
RAW Chocolate Torte with a RAW Chocolate Coconut Truffle
This is probably one of my favorite Raw food desserts I have ever made. It is so beautiful and decadent. You will hear that word throughout this blog post. My best friend loves chocolate. She is a true purist, when it comes to her chocolate. No raspberry sauce, just chocolate. So when Go Raw junk free foods, sent me some amazing chocolate, I had to do something really special for her.
She is an OB/GYN, she is a mother of 4 beautiful kids and she is also very health conscious and a huge FOODIE. This dessert fit the ticket. The Raw Chocolate tart is nut free, gluten free, dairy free, vegan and ALL RAW!! I am so excited to share this recipe, because the base of the pie is made from sprouted raw seeds, courtesy of GoRAW junk free foods. I have had such a fun time creating recipes from using their yummy snack foods. This is how I feel about Go Raw foods: You will fall in love with the snack and it will inspire you to make it a staple in your every day recipes. The sprouted seeds made this crust crunchy, a little salty and gave it a nice chewy textures as well. I took some of the remaining crust and rolled it in my hands and made a Raw Truffle Ball, dusted it with some organic dehydrated coconut and there you have it, my garnish for this beautiful, decadent and oh so yummy Raw Chocolate tart. The chocolate dessert is everything it should be and it’s a Super Food dessert. I must confess the best part and you can not skip this part, if you make this recipe, is the Go Raw Super raw chocolate. It has just two ingredients raw cacao and raw agave nectar. It made this torte silky and velvety. It literally melts in your mouth. I took a few pieces and shaved them with a grater. Magic!!
My best friend was so happy. She is sharing this with her kids as a healthy delicious dessert. I hope you enjoy this dessert. Go Raw junk free food is not just for snacking, it is also for creating amazing delicious recipes.
1 1/2 cups Go Raw Sprouted Super Simple seeds
1/2 cup unsweetened organic cacao powder
1 cup dried cranberries, or raisin, or pitted dates ( I used cranberries) soaked for 10 minutes in warm water and drained
1 tsp maple syrup
1 tbsp freshly squeezed orange juice
pinch of sea salt
3 small avocados, pitted and scooped out
1/3 cup almond milk (or other non-dairy milk)
3/4 cup organic cacao powder, sifted
2/3 cup pure maple syrup
1/4 tsp kosher salt
1 tsp pure vanilla extract
pinch of sea salt to taste
Topping : 2 or more pieces of the Go Raw Super Raw Chocolate ( shaved over the top of the
Rub some coconut oil in a tart pan and line it with a circle of parchment paper. In a food processor, pulse the seed and the cacao powder until crumbly. Be careful not to over process them as you still want them to have small bits of seed chunks. Now add in the rest of the crust ingredients and pulse until just mixed.
NOTE :SET A SIDE A TBSP OF CRUST FOR YOUR RAW CHOCOLATE TRUFFLE GARNISH, MAKE SURE TO PUT THIS IN THE REFRIGERATOR, SO YOU CAN FORM THE TART. 🙂
Scoop mixture onto prepared tart pan, press down firmly and evenly with slightly wet fingers or a spatula. Put the crust in the freezer to set. Start on your filing.
Place all filling ingredients into food processor. Process until smooth. In a small bowl. Process until smooth. If the filling is too thick you can add more raw almond milk, or any non dairy milk. If the filling is not thick enough add more cacao powder, a little at a time.
Remove crust from freezer and scoop the chocolate filling on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm. NOTE: IF YOU LIKE TO ADD A GARNISH: Before adding back to the freezer, you can make your Raw Truffle; take the tbsp of raw crust you set aside and roll it in your hands until you form a ball, dust it with dehydrated coconut. Add it to the middle of your torte.
Here’s the velvety-smooth melt in your mouth bliss:
Shave two Super Raw Chocolate bars over the whole entire pie ( you can use a sharp knife or a cheese grater), but hey shave as many pieces as you would like. Place the torte back into the freezer for 2 hours to firm.
When the torte is firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container.