Friday, January 4, 2013


This post is the second part to my Kimchi with Endive and Carrots recipe.  This recipe is probably one of my favorite raw recipes that I learned from my experience at the Matthew Kenney Weekend Intesive course that I took.  It's one of the best flavors in raw cooking that I have savored thus far.  I just love the taste of the kimchi mixed in with a few additional ingredients.

You have to make this when you get a chance.  So delicious!


1/2 cup cashwews, soaked 1-2 hours
1-1/2 teaspoon tamari
1-1/2 teaspoon sesame oil
1-1/2 teaspoon raw tahini
1/2 teaspoon agave
1/2 cup kimchi, drained

Process the cashews, tamari, sesame oil, tahini, and agave in the food processor until combined and you get a chunky consistency.  Add the kimchi and pulse a couple times until mixed but don't process too much.  Voila!

You can spread or stuff this onto your favorite vegetable or include it in your favorite raw wrap.

I also made veggie chips and ate it as a dip. So divine!


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