Tonights dinner

Its so cold today!! What has happened to Japan's Spring??
Was a good afternoon to spend in the kitchen!

Tonight on the menu: Cheesy Broccoli Cannelloni, Seaweed chowder & pickles. A pretty weird combo, I guess it's a culturally diverse mix combining Italian, Japanese & Korean

Cheesy Broccoli Cannelloni Recipe from Raw Goddess Heathy's blog
Serves 2

Cheddar Sauce
1 large red bell pepper
1/4 c water
1 c raw cashews 1 c sunflower seeds, soaked
2 T tahini
¼ tsp nama shoyu
2 teaspoon sea salt
1 tsp onion powder
1 clove garlic
¼ cup lemon juice

Blend until creamy and smooth. Chill.
Pulse 1 head of broccoli, with a bit of nutritional yeast and sea salt, to small bits in food processor. Fold into cheese sauce.Peel/ make strips out of zucchini. Let sit to soften or dehydrate for a few hours. Roll up with the filling.








Tomato Basil Sauce
1 cup packed dried tomatoes, soaked a few hours
¼ cup soak water
1 pitted, medjool date
1 small clove of garlic
Sea salt & dried oregano to taste
2 large tomatoes, chopped
1/4 C fresh basil, chopped & packed
Blend all but fresh tomatoes/basil. Pulse last 2 ingredients into the blend.

SEAWEED CHOWDER From the Daily Raw Cafe website
Servings: 2
3 cups water
1 cup walnuts
1 tablespoon yellow miso
¼ cup Wakame, cut into tiny pieces
1 carrot, thinly grated
½ tablespoon sea salt
1/4 yellow onion

In a blender, combine walnuts, miso and water until you achieve a creamy milk consistency.
Pour in a large bowl, add Wakame, carrots and sea salt. Stir. Let sit until Wakame expands.