Baton Rouge Cooking Class Recipes
Chef Will Spiers hosted our 1st raw (non)cooking class on March 22 and it was a hit! Below are the recipes from the class.
Cauliflower Rice
- 1 large cauliflower
- 3 – 4 heaping tablespoons of nutritional yeast
- apple cider vinegar
- extra virgin olive oil
- pink Himalayan salt
1. Grate the cauliflower and mix it well with the yeast flakes
2 . Season the mixture with apple cider vinegar, olive oil, and salt to taste
Energy Soup
- 1 Romaine lettuce leaf
- 1 big handful of mixed greens
- 1/2 zucchini
- 1/2 apple
- 1/4 avocado or 1 tablespoon of nut seed butter
- 1/2 cucumber
- 1/2 cup mixed bean sprouts
- 1 chili pepper
- 1 clove garlic
- 1 pinch Celtic sea salt
1. Combine all ingredients in blender
2. Blend until creamy
Zucchini Linguine with Basil Pesto
For the basil pesto:
- 2 cups tightly packed basil
- 1/2 cup pine nuts
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/2 teaspoon Himalayan or Celtic sea salt
- 1/4 cup cold pressed olive oil
- water
For zucchini linguine:
- 3 large zucchini
- 2 medium tomatoes
- 2 tablespoon pine nuts
For the pesto:
1. Place all ingredients except for water into a food processor and process until almost smooth. Add a little water at a time if it seems too dry.
2 . Store in a glass jar in the fridge for up to a week
For the zucchini linguine:
1. Use a julienne peeler to slice the zucchini lengthwise into long noodles and place in a large bowl
2. Chop the tomatoes and olives and add them with the pine nuts to the zucchini
3. Add the pesto mix and mix thoroughly to combine
4. Leave to sit for 1 hour before serving if you would like the noodles to soften
Walnut Stuffed Peppers
- 8 red peppers
- 4 cups of walnuts, shelled
- 4 sundried tomatoes, soaked in water for 2 – 6 hours
- 2 zucchini
1. Deseed, stalk and chop 4 of the peppers and put them in a food processor
2. Add the walnuts and sundried tomatoes and process. Blend until it is a pate-like texture.
3. Transfer equal amounts of the pate into each pepper. Replace the lids and place each on a serving plate
4. Spiral slice the zucchini and put equal amounts around the peppers.
5. Finish off by adding extra finely sliced tomatoes, walnuts and a drizzle of olive oil to the zucchini.
