Raw Food Wednesday: Walnut, Onion and Portobello 'balls, Arugula Pesto, Butternut Squash Pasta

Dinner 1/11

Walnut, Onion and Portobello 'balls
(pureed soaked walnuts, red onion, red bell pepper, portobello mushrooms, sun-dried tomato, parsley, bragg's liquid amino, fresh ground fennel seed, oregano. dehydrated for eight hours @ 108 degrees)

Arugula Pesto
(pureed arugula, cashew nut cheese, brewers yeast, garlic, pine nuts, olive oil, salt, pepper)

Butternut Squash Pasta
(spiral cut butternut squash, olive oil, sea salt, pepper, fresh ground fennel seed. dehydrated for one hour @ 108 degrees. topped with red bell pepper and parsley)

Butternut Squash Soup
(pureed butternut squash, cashew nut cheese, basil, bragg's liquid amino, pepper, water)


Raw Food Wednesday kicks it freestyle this week, trying out some new ideas like the arugula pesto and walnut/onion/portobello 'balls -- or as Liz likes to call them -- "tofu's salty balls" ;)