Creamy Tomato Soup

TOMATO BASE

• 3 cloves of garlic, grated
• 1/2 a medium onion, finely chopped
• 1 tablespoon of coconut oil or olive oil
• 1/2 teaspoon of Italian seasoning (optional)
• Pinch of oregano (optional)
• 1 28 oz. can of whole peeled tomatoes, or 15-20 fresh peeled tomatoes, blended smooth
• 3-4 cups of water

CASHEW CREAM

• 1 cup of cashews, soaked for 3-4 hours
• 1 1/2 cups of water

In a large pot, sauté onion and garlic with olive oil till soft; add herbs.  When lightly browned, add tomato puree, and bring to gentle boil.

In a blender, blend cashews and water till completely smooth.  Add cashew cream to tomato base, boil for three to five minutes.  Add water till desired consistency is reached.  Add salt to taste. Soup will be slightly chunky, can be left as is, or blended till creamy.  Serve hot.

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Ketchup

•  6 oz can of tomato paste 
• 1/2 cup water
• 1 tablespoon of honey to taste
• 2 tablespoons lemon juice
• 1/2 teaspoon of salt

Optional:

Basil, dill weed, garlic powder and onion powder to taste.

Mix all ingredients together to a creamy consistency. 

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Super Sunburgers

Recipe from the Ten Talents cookbook:
 

• 4 1/2 cups pure water
• 1/2 cup soy sauce or Bragg’s Amino Acid
• 1 1/2 tsp. Italian seasoning
• 1 1/2 tsp. sweet basil
• 1 1/2 tsp. garlic powder
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1/4 tsp. cayenne, to taste (optional)
• 1/2 cup chopped walnuts
• 1/3 cup raw sunflower seeds
• 1/2 cup finely chopped celery
• 1 small onion, chopped, sauteed
• 1/3 cup nutritional yeast flakes
• 2 Tbs. soya powder (optional)
• 4 1/2 cups regular oats

In a large kettle, bring water, soy sauce and seasonings to a boil. Add walnuts, sunflower seeds, sauteed onion, yeast flakes and soya powder; bring to boil again. Add the regular oats, stirring just enough to mix evenly. Turn off heat; cover, allow to cool 5-10 minutes. Form into 3” burger patties, using a wide mouth jar ring and lid. Place on non-stick or oiled baking sheets. Bake burgers at 400 degrees, 15 minutes on each side, or until lightly browned and crispy.

Yields approximately 15  3” burgers. Stack and freeze for later use

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Raw Creamy Basil Hemp Pesto Sauce

• 2 garlic cloves, finely chopped
• 2 cups fresh basil leaves
• 1/2 tsp of miso
• 1/2-1 tsp of salt
• 3/4 cup of hemp seeds
• 1/2 cup cold pressed olive oil

Place basil and garlic in food processor and chop till fine.  Scrape the sides of the bowl and add miso and salt.  Process to combine add the hemp seeds and olive oil last, processing until just combined.

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Raw Creamy Alfredo Sauce

• 1/2 cup of pine nuts
• 1/4 cup of cashews ,soaked for a couple of hours 
• 1/4 cup of unsweetened almond milk 
• 1/4 cup of olive oil 
• 1/2 tbsp of nutritional yeast
• 2 tbsp of water
• 1 small garlic clove
• 1-2 tsp of lemon juice
• 1/2-1 tsp of salt
• 1/4-1/2 tsp of nutmeg

Combine all ingredients in a blender and blend until smooth.

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Rawlicious Chives Cream

• 11/2 cups cashews, soaked for couple hours and drained
• 1/4 cup of water 
• 1/4 cup of lemon juice
• 3/4 tsp of salt
• 1/2 tsp of miso
• 1/4 cup of fresh chives or green onion, green part
• 1 large clove of garlic, chopped finely
• 1/4 cup red pepper, finely chopped

Put cashews, water, lemon juice, salt and miso in a blender and blend till smooth and creamy. Scrape into a bowl and fold in chives or green onions, red pepper and garlic.

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Raw Chia Pudding

• 1 1/4-1 1/2 cups almond or almond coconut milk
• 3 tbsp maple syrup or honey
• 4 tbsp chia seeds
• 1 whole vanilla pod split in half and scraped

Combine all ingredients together and mix well. Refrigerate for about 30 minutes every 10 minutes mix well.When done it should look like tapioca pudding. Enjoy with fruit(s).

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