We had a delicious smelling workshop at our last Progress Over Perfection talk show thanks to Living Food Lab’s team and their raw, vegan cooking demo. In the one-hour class, Living Food Lab shared their values and demonstrate that it does not take the world to incorporate a more conscious lifestyle and plant-based approach to one’s food regime.
Living Food Lab carries a mission to serve people-loving food to food-loving people. “People-loving food” is food that is nourishing, strengthening and healing for us. It raises our vibration, elevates our mood, gives us more clarity of mind and strength of the body. And because of plant-based choices, animals also get to enjoy a longer and happier life. They are also spreading a message of “aliveness” as humans, which includes an awareness of how we are living and being more conscious of the choices we make. Their bigger vision is to bring plant-based food to schools and hospitals around the world, as the wiser, healthier, more peaceful, and sustainable solution to the health crisis of humans and our beautiful planet.
Through the partnership Zero Waste Bali and the opportunity presented by the Progress Over Perfection event, Living Food Lab is able to elevate the awareness among the masses.
For those of you who wish to learn more about food-loving people and learn to make them, on 30th October Living Food Lab will hold the next class at Zero Waste Bali Canggu shop and with a cheesilicious topic: “Cream Cheese – One Base, 5 Recipes. How to make basic cream cheese and turn it into savory and sweet dips, salad dressing and a cake!” In the class, you will learn how to prepare a simple vegan cream cheese, and in which different ways you can apply it to a variety of meals. Stay connected with us to receive a heads up for the time and details!
To help you apply those tips shared with you during the Raw Vegan Cooking Demo, Living Food Lab has generously shared the full recipes of the event dishes!
- Zucchini Cannelloni with green pesto and cream cheese. Top with nutritional yeast!
½ cups cashews (soaked overnight)
2¼ tsp (16ml) olive oil
1 cloves garlic
Juice of ¼ lime
Enough water to process
For the ricotta, just blend all the ingredients. Mix in 2 cups of chopped spinach to get a more nutritious and fluffy filling.
Green Pesto Paste
½ cup + 1 tbs of chopped cilantro, basil and parsley (mix)
½ cup + 1 tbs pumpkin seeds, soaked
¼ cup + ½ tbs (62ml) cup olive oil
1,5 cloves garlic
Pinch of salt
Pinch of pepper
3¼ tsp lime juice
Blend all in a high speed blender (preferably a food processor), scraping down sides as needed, until creamy.
1 cupscashews, soaked
1 tbs onion powder
1 cloves garlic, minced finely (or garlic powder ½ tbs)
½ tbs lime juice
1 tbs nutritional yeast
Salt to taste
Water to blend (about 1/4 cup water, depending on how thick or thin you want it)
Place all ingredients in a high speed blender.
Add a little water, about 1/4 cup, and begin blending on low, slowly.
Add more water and speed as necessary to create a smooth, pourable consistency.
Add more lime and salt for a more sour taste.
Brush a zucchini sheet with green pesto. Add a layer of spinach ricotta, and then roll and repeat until you’ve used up your zucchini strips. Squeeze cream cheese on top and add a sprinkle of nutritional yeast.
2. Strawberry Cheesecake
Makes 12 small pieces in a 14cm pan
¼ cup almond flour
1 tbs coconut sugar
1 tsp strawberry powder
1 cup soaked cashews
1 cups strawberry
3 tbs (44ml) almond milk
2-3 tbs (40ml) raw honey or coconut nectar for a fully vegan version
4 tsp lemon juice
1/8 tsp (4 drops) vanilla extract (or ¼ tbs vanilla liquid)
Pinch of salt
2¼ tsp lecithin or psyllium husk
4 tbs + ½ tsp coconut oil
Crust: Blend all the ingredients, pat down into a round container with a baking sheet on the bottom, and place in freezer until it’s hard/firm.
Filling: Blend all ingredients until smooth and creamy, pour on top of the crust. Refrigerate to set. It will set in the freezer more quickly. Garnish with fresh strawberries or strawberry jam.