Here's a creative raw vegan gnocci recipe made from chunky cauliflower florets doused in a flavorful walnut pesto dressing and tossed with protein-rich broccolini!
1 cup cauliflower florets cut into chunks
1 cup broccolini
1/2 cup raw walnuts
1/2 cup fresh basil
2 cloves fresh garlic
1 tbsp cold pressed extra virgin olive oil
1/2 tsp Himalayan pink or sea salt
Pinch of black pepper
(1) Place pesto ingredients in food processor and process until finely chopped.
(2) Add salad ingredients to pesto and massage thoroughly into cauliflower and broccolini until covered and then let the salad sit and marinate at room temperature until somewhat softened.
(3) Serve fresh.
For more delightful raw vegan recipes like this one, please check out Raw From The Garden's website at www.RawFromTheGarden.com today!
Update: Raw From The Garden's featured living food chef and Raw Vegan Recipe Book author Alice Dee will be teaching a series of delicious weekend retreat workshops this year on using the "Raw Vegan Cuisine for Healing and Weight Loss" at beautiful Spirit Lake Hermitage in Northern California. Click here for more details and the event dates.