Cheese
- Two cups of soaked cashews (soak 4 to 12 hours), strained and then blended with…
- 1/4 cup olive oil
- the meat from one young coconut
- two tablespoons of raw tahini
- juice of one lemon
- one tablespoon Celtic sea salt
- 1/4 cup olive oil
- the meat from one young coconut
- two tablespoons of raw tahini
- juice of one lemon
- one tablespoon Celtic sea salt
Blend in a Vitamix adding water until it reaches a creamy texture.
Eggplant
Place thinly sliced Japanese Eggplant that have been lightly covered with olive oil in a dish in the sun. You can also place thinly sliced onions, leeks, and mushrooms on the same dish so the flavors can combine in the sun. All of these ingredients should be lightly covered in olive oil and lightly salted with Celtic sea salt.
After a few hours you can cover the eggplant and other ingredients with the cheese and leave in a covered casserole dish for another hour and there you have gourmet eggplant parmesan. Oh yes and don’t forget to sprinkle with ground pistachio Parmesan cheese topping.
Enjoy!
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