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Raw Ranch Dressing

RAW RANCH DRESSING
Makes 3 cups

Ranch is America’s most popular salad dressing, according to the Association for Dressings and Sauces. The bottled version you’ve probably encountered—on an iceberg lettuce salad, perhaps?—was created by the folks at Clorox. Yes, that Clorox. While they obviously hit a nerve in creating a creamy, mild dressing that doubles as a dip, this raw version is exponentially better for you in that it is a blend of wholesome raw nuts and spices. Pair it with a salad or crudités, and you’ve got a complete meal. 

1½ cup cashews, soaked 2 hours in water, and drained
¾ cup water
1/3 cup raw apple cider vinegar
2 tablespoons lemon juice
2 cloves garlic
3 tablespoons agave
3 tablespoons flax oil
3 tablespoons olive oil
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons sea salt
1 tablespoon fresh dill, chopped
1 tablespoon fresh basil, chopped
TOOLS: High-speed blender

• Put cashews, apple cider vinegar, lemon juice, garlic, agave, flax oil, olive oil, garlic powder, onion powder, and sea salt into a high-speed blender and blend until smooth.
• Add fresh dill and fresh basil to blender. Pulse a few times until well mixed but still showing flecks of green.

Chef’s note: Ranch Dressing keeps, refrigerated in a glass container, 1 week.

Learn about the health benefits of cashews:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=98#healthbenefits

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Mushroom Spinach Lasagna

MUSHROOM SPINACH LASAGNA
SERVES 4

My two favorite foods—mushrooms and spinach—are complimented by the rich Cashew Cheese. This one is a good bet for satisfying your friends who eat traditional cooked foods.

8    large portobello mushrooms
2 ¾     cup water
½     cup nama shoyu
2    garlic cloves, minced
3    tablespoons fresh ginger, minced
2    tablespoons fresh jalapeño, minced
¼    cup shallot, minced
¼    cup cilantro, minced
¼     cup parsley, minced
4    cups spinach leaves
2    cups Cashew Cheese ( see CONTACT US page for recipe)

TOOLS: Oblong springform pan, sharp knife, marbles or pastry weights

•    Remove and discard mushroom stems. Slice gills and soak in water. Cut mushrooms on the diagonal into very thin slices.
•    In a bowl combine the nama shoyu, garlic, ginger, jalapeño, shallot, cilantro, and parsley.
•    Strain mushroom gills from liquid and discard all trimmings.
•    Add mushroom liquid to nama shoyu mixture.
•    Dip each mushroom slice into liquid and layer in shallow dish.  Once all mushrooms have been treated pour remaining liquid over mushrooms and cover. Refrigerate 4 hours to overnight.
•    Carefully remove each mushroom and layer half the mushrooms into springform pan.
•    Layer 2 cups of spinach leaves on top of mushroom layer. Cover top with clear plastic wrap and make sure plastic wrap has an overhang.
•    Layer remaining 2 cups spinach leaves and continue to layer remaining mushroom slices.
•    Cover the top with plastic wrap overhang and place 2 lb weight on pan.
•    Place in refrigerator for about 2 hours.
•    Remove weights and lift plastic wrap up with half the lasagna, set aside.
•    Spread 2 cups Cashew Cheese on top of spinach leaves.
•    Place other half the lasagna with spinach leaves on top of Cashew Cheese.
•    Remove sides of springform. Cut and serve.

http://whfoods.org/genpage.php?tname=foodspice&dbid=97#healthbenefits

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