Jennifer Cornbleet’s Raw Vegan Tomato Stacks with Mock Tuna & Pesto4
It is DAY 27 of "Gluten Free Vegan Recipes with Breville" and I am delighted to celebrate the incredible Jennifer Cornbleet, celebrated Raw Food Chef, Recipe Developer, Instructor, long-time faculty member, and “teacher to the teachers” at the famous Living Light Culinary Institute in California. She is also author of the best-selling book, RAW FOOD MADE EASY FOR 1 or 2 PEOPLE REVISED. If you are a raw food beginner and want to learn everything there is to know about “going live,” Jenny is THE woman!
I LOVE the fact that ANIMAL LIBERATION by my Aussie compatriot, Peter Singer, was one of the catalysts to Jenny becoming interested in vegetarianism. Then after being introduced to raw foods by the fabulous yoga instructor and healer Keyvan Golestaneh, and experiencing the dramatic health benefits of eating juices, smoothies and salads, she became passionate about raw foods.
After working as a high school English teacher, Jenny took a Summer Chef Training Program at the Living Light Culinary Arts Institute and met the inspirational founder and pioneer in the raw foods movement, Cherie Soria. This changed the course of her life. Today, Jenny is the lead instructor for the teacher training program, and teaches the teachers in the Chef and Instructor Training Course and the Advanced Teacher Training Course.
Jenny also teaches informal raw food classes in Chicago, the San Francisco Bay area, Bali, and all over the world. If you can’t meet Jenny in person, she has just launched a comprehensive 15-session Raw Food Online Course, which covers every aspect of easy raw food preparation. This fantastic training program includes video, assignments, a live Q & A with Jenny, and more. You can also check out Jenny’s YouTube Channel, where she uploads a new raw food recipe video every two weeks.
The rest of Jenny’s website, aptly named LEARN RAW FOOD is also a fantastic resource. There is TONS of detailed information, a raw food blog, raw books and DVDs, raw ingredients and equipment, and delicious raw food recipes.
Today, Jenny is sharing her fabulous Tomato Stacks with Not Tuna Pate and Pesto from her best selling book. This quick, easy dish is scrumptious, and can be thrown together and enjoyed in a jiffy! What I loved about Jenn's original book (quick and easy recipes solo or duo-sized portions) is now on steroids in the new expanded and updated RAW FOOD MADE EASY FOR 1 OR 2 PEOPLE REVISED, which includes over 50 new recipes, including fruit dishes, combo salads and simple salad dressings, and features more colour photographs. There is also a great new section on green smoothies! I am always interested in that. Wink-wink! ☺
I particularly like the new Advanced Preparation, Easy Snacks, Raw On The Go and Travel sections, that each contain helpful ideas for making sure you have something healthy on hand in any situation. The new edition now includes nutritional information: calories, protein, fat, carbohydrate, fibre, and sodium. Then there is the same informative Kitchen Setup, Raw Basics, Tools and Techniques, Sample Menus, and Glosssary of Terms from the original book. Jenny gives you all of the basic information you need to know to enjoy simple raw food dishes in a quick, digestible way that doesn’t overwhelm the reader.
Then she turns the simple fresh live ingredients she has spoken about and turns them into delectable mouth-watering simple dishes that ANYBODY can make. Most of the recipes (as with most basic raw food recipes) can be easily thrown together in your Vitamix or Sous Chef® food processor. Some of my favourite recipes include: Cream of Zucchini Soup, Jerusalem Salad, Fig Dressing, Pizza Sandwich, Spring Rolls, Southern Greens, Flourless Chocolate Cake, Apple Pie, and Lemon Glaze.
This book is a really wonderful introduction into raw foods, and will inspire confidence in “raw food newbies.” There are raw milk recipes, juices, green smoothies, dips, sauces, creams, soups, salads, dressings, cakes, cookies, crusts, bars, desserts, ice creams, shakes, tasty appetizers and satisfying main courses that will become the staples that will encourage beginners and seasoned raw food enthusiasts alike to discover and further explore the wonders of live whole foods. I highly recommend it.
Jenny, thankyou for graciously sharing your recipe and talent for this event. You are AMAZING...!
Jennifer Cornbleet’s Raw Vegan Tomato Stacks with Mock Tuna & Pesto
- To make Not Tuna Pâté:
- 1/2 cup raw sunflower seeds, soaked 8 to 12 hours in water and drained
- 1/4 cup raw almonds, soaked 8 to 12 hours in water and drained
- 2 Tbsp filtered water
- 1 Tbsp freshly squeezed lemon juice
- 1/4 tsp salt
- 1 1/2 Tbsp minced celery
- 1 Tbsp minced onion
- 1 Tbsp minced fresh parsley
- Put the sunflower seeds, almonds, water, lemon juice, and salt in your Sous Chef® food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula.
- Transfer to a small bowl and stir in the celery, onion, and parsley until well combined.
- Stored in a sealed container in the refrigerator.
- This will keep for 5 days.
- Yields: 3/4 cup
- To make Pesto:
- 2 cups basil leaves, stemmed and firmly packed
- 1/4 cup cold pressed extra-virgin olive oil
- 1 tsp crushed garlic
- 1/4 tsp salt
- 1/4 cup raw pine nuts, walnuts, or pecans
- Put the basil, oil, garlic, and salt in your Sous Chef® food processor fitted with the S blade and process until the basil is chopped.
- Add the pine nuts and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Do not over process; flecks of pine nuts should be visible throughout.
- Stored in a sealed container in the refrigerator.
- The pesto will keep for 5 days.
- Yields: 1 cup
- To assemble Tomato Stacks (instructions for 1 serving)
- 2 large slices tomato
- 2 Tbsp Not Tuna Pâté
- 2 Tbsp Pesto
- 2 Tbsp alfalfa or clover sprouts
- 1 tsp sliced black olives
- Put 1 tomato slice on a plate and spread 2 tablespoons of the pâté over it.
- Cover with the second tomato slice and spread with 2 tablespoons of pesto.
- Top with the sprouts and olives. Serve immediately.
Piggy Cooking Tips
the best way to store lemons
Lemons continue to respire and ripen after they have been harvested. The faster they respire the more carbon dioxide they produce, and the quicker they spoil. Store your lemons in the fridge to slow this down and they should keep for up to about ten days. Make sure you do not store them in plastic bags where they are on top of each other. When there is limited oxygen, the ethylene gas gets trapped, causing them to rot. Always bring them to room temperature to get the most juice out of them.