Raw n’ Green Arugula Parsley Pesto, Tofu Brocoli Mushroom Casserole, Cashew-Creamy Mushroom Sauce, Creamy berry squares with crunchy cocoa crust

Raw n’ Green Arugula Parsley Pesto
2 cups arugula
1 cup parsley, chopped
1 garlic clove, minced
½ cup raw walnuts
½ cup raw almonds, soaked in purified water for 1 hour
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon black pepper
¼ cup hemp seeds
¼ cup nutritional yeast
½ cup extra virgin olive oil
¼ cup lemon juice
1/3 cup purified water
1. Combine all ingredients in a food processor and blend until smooth and creamy.
2. Serve on vegetables, quinoa, pasta or as a dip or spread in a sandwich.

Tofu Brocoli Mushroom Casserole
1 package organic firm tofu, chopped into large chunks OR 2 cups cannellini beans, cooked
1 head of broccoli, chopped
1 head of cauliflower, chopped
1 celery stalk, chopped
3 tablespoons grapeseed oil
2 cloves of garlic, minced
2 cups fresh Italian parsley, chopped
2 cups Cashew-Creamy Mushroom Sauce (recipe follows)
1 ½ cups bread crumbs (recipe follows)
Sea salt and freshly ground black pepper to taste
-Ingredients for (tofu or cannellini beans) marinade (all the following spices are dried, unless otherwise specified)
1 ½ teaspoons sea salt
½ teaspoon savory
½ teaspoon rosemary
1 teaspoon basil
½ teaspoon mustard powder
½ teaspoon paprika
½ teaspoon cumin
1 teaspoon thyme
½ teaspoon black pepper
¼ teaspoon cayenne
2 tablespoons olive oil
1-2 cloves of garlic, crushed or minced
¼ cup fresh parsley, chopped
1. Marinate tofu or cannellini beans overnight or for several hours by placing all marinade ingredients and tofu chunks or beans in a glass container and refrigerate.
2. Prepare bread crumbs and Cashew-Creamy Mushroom Sauce (recipes below).
3. In a large saucepan, heat 2 tablespoons of grapeseed oil and minced garlic for 3-4 minutes over medium heat. Add chopped broccoli and cauliflower. Add sea salt (about ½ teaspoon) and sauté for about 5-6 minutes or until slightly soft.
4. Pour 1 cup each of mushroom sauce, bread crumbs and parsley into saucepan over vegetables. Continue cooking for 2 more minutes.
5. Remove from heat and place into a large glass casserole dish.
6. Using the same saucepan, heat 1 tablespoon grapeseed oil and add marinated tofu or beans and chopped celery. Sauté for 10 minutes, stirring constantly. Pour 1 cup of mushroom sauce and ½ cup breadcrumbs over mixture and continue cooking for 5 more minutes, stirring constantly.
7. The sauce and bread crumbs will stick to the bottom of the pan. When you pour tofu or bean mixture over the vegetables in the casserole dish, scrape the bottom of the pan and sprinkle roasted bread crumbs and sauce over casserole. This will add lots of flavor to the casserole. Mix together vegetables and tofu or beans in casserole dish.
8. Garnish with more chopped fresh parsley and heat in the oven if necessary. Serve warm.
Cashew-Creamy Mushroom Sauce
3 cups mushrooms, chopped
½ teaspoon oregano
½ teaspoon unsalted steak spice
1 teaspoon sea salt
½ teaspoon chili flakes
2 tablespoons grapeseed oil
½ cup raw cashews, soaked for 2 hours in purified water, drained
1 ¼ cups purified water
1 tablespoon miso (yellow or white)
2 cloves of garlic, minced
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
¼ cup nutritional yeast
¼ cup hemp seeds
½ teaspoon black pepper
1. Soak cashews in water for 2 hours. Drain and set aside.
2. In a saucepan, heat grapeseed oil and 1 minced garlic for 3-4 minutes on medium heat. Add mushrooms, oregano, ½ teaspoon sea salt, steak spice and chili flakes. Sauté for 5-8 minutes or until mushrooms are soft. Set aside and allow to cool.
3. In a blender, combine drained cashews, water, miso, tahini, olive oil, lemon juice, nutritional yeast, hemp, pepper and cooled mushrooms. Keep a few mushrooms on the side to add to the sauce whole after blending, if desired. Blend until soft and creamy. Mix in remaining mushrooms.
4. This is a versatile sauce which can be used for casseroles, pasta, quinoa, rice or veggie dishes.
Homemade Bread Crumbs
4-5 slices of bread of your choice, dried and hardened (takes about 2 days)
1 teaspoon oregano
1 teaspoon sea salt
1 teaspoon garlic powder
1. Choose bread that you would like to grate. Break it into pieces and place on a cooking sheet. Leave it in the oven for at least 2 days to dry out and harden. Do not turn on the oven.
2. Once bread is completely dry and hard, put it in a blender or food processor and grate.
3. Pour into large bowl and add oregano, salt and garlic powder.
4. Use as desired.
Creamy berry squares with crunchy cocoa crust
1.5 cups      pecans or hazelnuts
2 tpsp          cocoa powder
1 cup           raw cashews, soaked for two hours
½ cup          frozen berries
¼ cup          coconut fat, melted
¼ cup          agave syrup or maple syrup
2 tsp           vanilla extract
½ tsp          sea salt
                   parchment paper

1. Chop pecans in food processor.
2. In a bowl, combine the pecan crumbs, cocoa, 2tbsp of the coconut oil, 2tbsp of the agave syrup, 1 tsp vanilla, ¼ tsp of the sea salt and mix until the crumb mixture starts to get sticky.
3. Press the crumb mixture to make an even layer in a parchment paper-lined dish.
4. Place cashews, berries, and the rest of the coconut oil, agave syrup, vanilla and sea salt in a food processor and blend until smooth and creamy.
5. Spread the creamy berry mixture over the cocoa crust in the dish.
6. Refrigerate an hour and cut and serve.

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