Live Recipes for The 90 Series

We are thrilled to share some of our recipes for The 90 Series.

What Is The 90 Series?

An entertainingly educational plant-based potluck dinner series. This first-ever event has been created to bring together friends, family, neighbours and co-workers in an effort to educate people about ‘why eating a more plant-based diet is beneficial for the planet, our health and animal rights’. The ’90’ refers to 90% plant-based. This dinner will include entertainment, education and learning how to cook, shop and prepare more plants as part of your lifestyle – starting with this dinner!

When Is This Happening?

The inaugural event will be in 50-plus homes and offices across Toronto on Wednesday April 24, 2019, just two days after Earth Day.

The Goal?

That everyone across the 50-plus plant-based potluck dinners learn the benefits of eating more plants and less meat, as well as the impact this has on the planet, our health and animal rights. On the night of The 90 Series, we hope to have #the90series trending on social media – bringing more awareness to the passion of plants as food!

Is This a Vegan Event?

No. The 90 Series is about leading a 90% plant-based diet as best as you can. Of course, vegans are welcome!

Without further ado, here are the recipes for some Live favourites.

Zucchini Manicotti with Cashew Dill Ricotta

This is a Live staple, pretty and satisfying. Making raw food gourmet and easy to do. Prepare all the ingredients the day before making it quick and easy to assemble.

Dill Cashew Ricotta
1 and ½ cups (375 mL) raw soaked cashews
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) minced onion
2 garlic cloves
2 tbsp (30 mL) nutritional yeast
¾ tsp grey salt
3 tbsp (45 mL) fresh dill
Water to mix

Red Pepper Marinara
1/4 cup (60 mL) soaked sun-dried tomatoes
1 red pepper
½ cup (125 mL) tomato
1 garlic clove
1-2 tsp (5 mL) lemon juice
2 tbsp (30 mL) olive oil
½ tsp (2 mL) grey salt
½ tsp (1 mL) cayenne

Hemp Seed Basil Pesto
1 cup (250 mL) fresh basil
3 tbsp (45 ml) of raw hemp seeds
1 garlic clove
1 tsp (5 mL) lemon juice
¼ cup (60 mL) cold pressed olive oil
salt and pepper to taste

2 to 3 zucchini
1 cup of sprouts, or microgreens for garnish
fresh dill to garnish

For dill cashew ricotta cheese, drain soaked cashews. In a food processor place onion, garlic, nutritional yeast, lemon juice, and salt and pulse until you get a paste. Add cashews and mix until smooth yet fairly firm. You may need to add a little water in order to get it very smooth.

For red pepper marinara, drain the sun-dried tomatoes. In a food processor place the garlic, lemon juice, salt and cayenne and pulse. Add the red peppers, tomato, sun-dried tomatoes, and olive and mix until smooth.

For the hemp pesto, place basil, hemp seeds and garlic in a food processor. Pulse until finely chopped, scraping down sides as needed. Add lemon juice, salt and pepper. Gradually drizzle in oil until mixed. If it is too thick to dollop, thin more with oil.

For the zucchini noodles, wash and slice off the ends. Using a mandolin, cut zucchini lengthwise into very thin slices. Lay slices on a cutting board. Place 1 heaping tsp (5 mL) of filling on the base and roll to enclose filling. You will need 32 slices, 8 per person.

For plating spread a heaping ¼ cup (60 mL) of marinara on each plate. Arrange 8 zucchini rolls on top lengthwise or some stacked. Dollop some pesto on the rolls and in marinara. Place a few dill sprigs on the rolls and garnish with microgreens or sprouts.

Serves 4

“Cheesecake” with Local Strawberry Sauce

This no bake cheesecake is perfect for your next dinner party. Your guests won’t even know it’s vegan.

2 and ½ cup (525 mL) walnuts (not soaked)
6-8 soaked Medjool dates
¼ tsp (1 mL) grey salt

2 and ½ cup raw soaked cashews
3/4 cup coconut oil, at room temperature
¾ cup coconut milk
¾ cup agave syrup
1/3 tsp grey salt
1 vanilla bean
¾ cup water

1 cup (250 mL) of fresh strawberries
1 tbsp (15 mL) agave syrup
1 tbsp (10 mL) lemon juice

Line 9 inch pan with parchment paper or saran wrap. Place walnuts, dates, and salt together in food processor. Pulse until finely chopped. Do not over mix. Place mix over paper spreading evenly. You may need to use a little water to help spread the crust.

Rinse and drain cashews. Split vanilla bean and scrape out seeds into blender. Place all ingredients except for coconut oil in a high speed blender and start to blend. Slowly pour in coconut oil while scraping the blender as needed to ensure all ingredients are very smooth. If you do not have a high speed blender you can use a food processor. Scrape filling into pan, smoothing surface. Freeze at least 3 hours or overnight until ready to serve.

For strawberry sauce, place berries, agave and lemon in a blender. Puree until smooth. About an hour before serving remove cheesecake from freezer. Gently run a knife around edge of pan and release cake from pan. Cut into wedges. Place cake on plate and drizzle with strawberry sauce. Leftover cheesecake can be stored in the refrigerator for a couple days or refrozen.

Serves 8 to 12