KELP NOODLES
1/2 Cup Lemon Juice
Maldon Salt
Arugula
Pesto
Cashew Ricotta
1/2 Jar Pitted Black Kalamata Olives
Cherry Tomatoes halved
Fresh Basil Chopped
CASHEW RICOTTA
1/2 cup cashews soaked for at least 2 hours and up to 8 hours
2 tbs. Lemon Juice
Sea Salt
KARENNA’S BASIL PESTO
Basil
Salt
Lemon Juice
Vegan Parmesan
KARENNA’S PARMESAN
1 cup toasted pine nuts
Fresh Garlic
Nutritional Yeast
They use Brazil Nuts
Drain and rinse the cashews and transfer to a high speed blender. Add lemon juice and salt with 1/2 cup of water. Blend until creamy. Can be refrigerated for up to 5 days.
Cut kelp noodles and rinse as directed, drain. In a large bowl, stir lemon juice and salt until the salt has dissolved. Add the noodles to hot water to cover. Soak for 30 minutes, rinse and drain.
Chop the tomatoes and olives, together with fresh basil, Maldon Salt, EVOO, garlic and add to the mix, toss and serve. Garnish, Chive blossom, flowers, and Maldon salt if needed.
My summer has been spent at home, I usually travel to Los Angeles and New York, but many projects landed me home. I really miss the vibrant food at one of my favorite vegan restaurants, “Cafe Gratitude” in Venice. So I rendered the amazing Chef Dreux Ellis’ recipe and it was SUPERB. If you’ve never been, you must go and also purchase his cookbook!
Link here: https://www.amazon.com/Love-Served-Inspired-Plant-Based-California/dp/0525540059?adgrpid=185328948424&hvpone=&hvptwo=&hvadid=748008426897&hvpos=&hvnetw=g&hvrand=298039560184393121&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1013582&hvtargid=dsa-2414841787406&hydadcr=&mcid=&hvocijid=298039560184393121–&hvexpln=67&tag=googhydr-20&hvsb=Cookbooks_d&hvcampaign=dsadesk