My Six-Minutes Lasagna Stack recipe can be made as a lovely appetizer before dinner or alongside your next lunch. The nice thing (apart from it taking only minutes to prepare) is that it will please both raw vegans and paleo people.
I have ventured into unknown territory for me… into a land I never thought I’d enter. I made a stew that had heart in it. Yes, actual heart. It was grass fed bison heart to be exact (though you can make this recipe with either bison or beef heart). And, of course, I used my trusty ol’ slow cooker.
I bought the grass fed bison heart many months ago and it sat in my freezer. Of course, it scared the dickens out of me as I had images flashing before my eyes of Indiana Jones and the Temple of Doom – pictured below. But, as my repertoire of recipes increased to include other unusual things for me (grass fed tongue and grass fed liver), the heart didn’t seem as crazy as when I originally ordered it.
Here is an easy (i.e., fast) recipe that makes a perfect little appetizer before your next dinner. And, with tomatoes being in season during the summer… What are you waiting for?!
Pine Nut-Crusted Tomato Slices (Raw Vegan Paleo Gluten Free)
Yields 2 servings
- 1/2 cup raw pine nuts
- 1/4 organic orange zested
- 5 leaves fresh organic basil, chopped
- 1/4 teaspoon sea salt
- dash of freshly ground pepper
- 2 organic tomatoes
- Put the pine nuts, orange zest, fresh basil, sea salt, and pepper in a mini food processor and process to a coarse consistency.
- Cut the tomatoes into 1⁄4-inch thick slices and plate.
- Sprinkle the pine nut mixture on top of the sliced tomatoes. Season with additional sea salt if desired.
I’ve really gotten into the video mood, can you tell? Are you enjoying them? Are they useful? I hope so!
In this video I decide to totally wing it and make a dressing I’ve never made, while doing it on camera. My plan was to post the video no matter what because I figured 1) we’d all learn something anyway (I learn a lot from failed recipes) and 2) it’d be kind of funny if the dressing sucked seeing as I was doing it on camera. I still don’t have the ingredients written down so I can’t add them here to the post yet, but I remember… water, oranges, grape tomatoes, garlic, salt, raw almond butter, basil??? I think those are the ingredients. When I find time, I’ll come back and add the ingredient list.
Spoiler alert...Turns out, it was so good! Easy to throw together as you’ll see… and mega fresh. I loved it on fresh lettuce and I also gobbled it up on cauliflower. If a dressing makes you enjoy raw cauliflower, then you know it’s darn good.
Enjoy the show! (By the way, as you know by now I’m still in a video making mode – I suspect I will be for a long time – so check out my popular Cinnamon Brownies post I wrote a while back because I put up a video showing you how easy they are to make here!)
For more great raw vegan recipes, check out my books.
Food Journal 2/28/12 Mostly Raw
Water …. Big bowl of Breakfast Kelp Noodles (my latest recipe)
Water …. Kale salad …. Sandwich from True Food (part raw: avocado, tomato, lettuce and part cooked: bread, hummus, tempeh) …. Raw choc mint pie …. Supplements
Super Spicy n Sweet Green Yogurt Bliss (coconut water, raw vegan yogurt, banana, 1/2 mango, 1/2 habanero, vanilla powder, spinach)
Quart Green juice