Raw Sweet-Pesto “Pasta”

September 18, 2009


The last recipe I did was a cooked, more traditional version of sweet pesto pasta – but for those of you who like it raw, I offer you my uncooked interpretation. Zucchini, squash (and even eggplant and carrots!) can be shredded into thin, linguine-like strips. If you suffer from gluten allergies, want to shrink your carb-footprint, or just want a lighter, healthier dish – check this cheap and easy (just like me!) recipe:

WHAT YOU’LL NEED (serves 2):

  • 1 med-large zucchini
  • 1.5 cups fresh basil leaves
  • 1/4 cup raw cashews
  • 1/2 ripe avocado
  • 1/4 cup water
  • 1 clove raw garlic
  • 2 dried black mission figs
  • 1 Tbs apple cider vinegar
  • 1 Tbs nutritional yeast*
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp Italian seasoning


  1. Using a vegetable peeler, shred the zucchini very thinly (using almost no pressure).
  2. In a blender, combine the basil, cashews, avocado, water, garlic, figs, vinegar, nutritional yeast, salt, and Italian seasoning. Save the black pepper for putting on top!
  3. Pour the pesto over the shredded “pasta”, mix, top with the pepper, and serve!


*Sometimes when I include Nutritional Yeast in a raw recipe, readers ask, “Is Nutritional Yeast actually raw?”.

The answer is no, it’s not raw. However, you NEVER want to eat raw yeast! Nutritional Yeast it is a really valuable supplement with a rock-star nutritional profile. So if you’re religiously raw – skip it. If not, it’s crucial – and tastes like yummy, nutty, cheesy goodness! According to Sundance Natural Foods:

Raised On Molasses
Nutritional yeast is grown on mineral enriched molasses and used as a food supplement. At the end of the growth period, the culture is pasteurized to kill the yeast. You never want to use a live yeast (i.e. baking yeast) as a food supplement because the live yeast continues to grow in the intestine and actually uses up the vitamin B in the body instead of replenishing the supply. (Brewer’s yeast is nutritionally the same but as a by-product of the beer-brewing industry it has a characteristic bitter hops flavor.)

It’s Good For Ya’
Nutritional yeast contains 18 amino acids (forming the complete protein) and 15 minerals. Being rich in the B-complex vitamins, it is vital in many ways and particularly good for stress reduction. The B-complex vitamins help make nutritional yeast such a valuable supplement, especially to the vegetarian. It is one of the rare vegetarian sources of B12.
One element of yeast is the trace mineral chromium, also known as the Glucose Tolerance Factor (GTF). This is necessary to regulate blood sugar and is important for diabetics and people with a tendency toward low blood sugar.

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Judgmental: Veggie Conquest

August 7, 2009

When I was asked to be a judge for the first Veggie Conquest showdown in NYC on August 22nd, I had visions of myself as a TV judge like Judge Judy or Gordon Ramsey – handing out brash words of wisdom and catchy, yet condemning spitballs of criticism. “Don’t feed me mushy pasta and tell me it’s al dente,” I may accuse. Or “If you can’t take the heat, get out of the kitchen!”  There may also be moments where the audience believes I am going to rip someone a new one – but then after a dramatic pause I say, “This…is…the best dish here.” O, to dream. And that is why you need to enter this competition. Because you know you can make the best dish there. I know it too. So do it. The SECRET INGREDIENT will be revealed a week before the competition!

Meet the Judges for Challenge #1


On food competition shows like Top Chef and Iron Chef, the food is so often an obnoxious cliché. Foie Gras. Lamb. Caviar. Bacon. I mean bring a book, people. How many times can you showcase diseased liver, a cuteness-icon, fish periods, and the ass of an animal that’s smarter than your dog before it gets boring?

I am so excited that there is finally a vegan food competition! I hope you will all buy your tickets for August 22nd, and  come join me in Chelsea for this landmark event as a chef or a taster. See you there!

Challenge #1
Amateur Cooking Competition
Aug. 22, 2009
Chelsea, Manhattan
Buy tickets here

Raw Creamy Zucchini Pasta

July 12, 2009


This raw, creamy pasta dish uses thinly-shredded squash and zucchini instead of grain-based pasta. It is amazingly delicious – and as a pasta-lover, I was happily surprised by how much I loved it!

WHAT YOU’LL NEED (serves 4):

  • 1 organic zucchini
  • 1 organic yellow squash
  • 2 large organic tomatoes
  • 1 organic avocado
  • 1/4 cup raw, organic cashews
  • 1 Tbs Italian seasoning
  • 1 tsp sea salt
  • 1 Tbs Nutritional Yeast
  • 1/2 cup pitted Kalamata olives
  • pine nuts for garnish


  1. Using a vegetable peeler, shred the zucchini & squash very thinly (using almost no pressure).
  2. In a blender, combine the avocado, tomato, and cashews. Add in the Italian seasoning, salt and Nutritional Yeast.
  3. Pour the sauce mixture over the “pasta”, top with olives and pine nuts, and serve at room temperature.

My Farming Jacket, Shredding Lessons, Secret Jails & Pop Shops

June 29, 2009

ONLY 1 DAY LEFT TO ENTER TO WIN THESE BOURGEOIS BOHEME BROGUES! It’s so easy, don’t kick yourself later for not even trying!https://i1.wp.com/www.bboheme.com/images/SIMPATHIABROWN.jpg

Turk + Taylor, creator of handsome, organic garments, has opened a pop-up store in San Francisco! If you’re on the west coast, you must check out their tailored goods for both men and women.  And of course they’re offering up a batch of striking tees!

Picture 13 The Turk+Taylor Pop-Up Shop is located at 1529 Fillmore Street in San Francisco. Their phone number is 415-336-5364. They’re open Thursday through Sunday, Noon – 7pm through the end of August.

Animal Rights Activist Jailed at Secretive Prison Gives First Account of Life Inside a “CMU”
In a Democracy Now exclusive interview,  Andrew Stepanian, an animal rights activist who was jailed at a secretive prison known as a Communication Management Unit, or CMU, speaks to Democracy Now. Watch the FULL VIDEO.

Jim James of the lionized My Morning Jacket has announced that a portion of the proceeds of an upcoming, limited-edition EP will go to some of our favorite peeps at the Woodstock Farm Animal Sanctuary!


LEARN TO SHRED! Raw chef Judita (who also happens to star as “Judy Nails” in Guitar Hero) is teaching some raw un-cooking classes in NYC. If you want to learn Raw Foods 101 from a rockstar chef, you must take the class!


The Cruelest Show On Earth! Ringling Bros has fastened itself onto Coney Island like a parasite for the summer. Find out what happens during typical behind-the-scenes training for circus elephants:

Instead of supporting horrible activities like this, go to Cirque Du Soleil or Fuerza Bruta!

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Raw Fig & Pear Herb Salad w/ Cashew Cheese & Sweet Almond Vinaigrette

June 27, 2009


I am on a summer salad kick! They are so easy to make, and you really can’t go wrong. This Raw Fig & Pear Herb Salad with Cashew Cheese & Sweet Almond Vinaigrette is so satisfying that you might want to double the recipe. As always, try to buy organic and go to the farmer’s market, for crying out loud.

WHAT YOU’LL NEED (serves 2):

  • 2 cups of baby herb salad
  • 2 pears (of your choice)
  • 10 dried black mission figs
  • 1 wheel of Dr.Cows Aged Cashew Cheese
  • 2 Tbs Apple Cider Vinegar
  • 1 Tbs Agave Nectar
  • 2 Tbs Raw Almond Butter


  1. Chop the pear, half the figs, thinly slice the cheese, and toss with the herb salad.
  2. Pour the *Dressing on, and serve!

*DRESSING: in a cup or small bowl, mix the Apple Cider Vinegar, Almond Butter, and Agave.

Raw Kale Salad w/ Avocado & Tomato

June 18, 2009


Most people are surprised to find out that you can eat kale, raw. This raw kale salad is hearty, filling, and delicious. It’s packed with super healthy foods that will give you enough protein, vitamins and minerals to make it to the end of the day focused and strong! I’ve been eating it for lunch a couple times a week, and it never disappoints. As always, make sure to use organic ingredients!

WHAT YOU’LL NEED (serves 2):

  • 5 leaves (with stems) of uncooked, green kale
  • 1 large  tomato
  • 1 avocado
  • 1/4 red onion
  • 2 cloves garlic
  • 1 tbs apple cider vinegar
  • the juice of 1  fresh lime
  • 2 tbs flax meal
  • 1 tsp nutritional yeast
  • handful of cilantro
  • salt & pepper to taste


  1. Roll the kale leaves together into a tight scroll, longways. Starting at one end, thinly slice all of it.
  2. In a large mixing bowl, mash the avocado.
  3. Chop the tomato & onion, add to bowl.
  4. Dice the cilantro & garlic, add to bowl.
  5. Add in the Kale and, using a fork,  mash it into the other ingredients.
  6. Pour the vinegar,  and squeeze the lime into the bowl.  Add the yeast & mix well.
  7. Top with flax meal (to make, simply put dry flax seeds in a blender)
  8. Serve and enjoy.

Giving Thanks, and Leftovers

November 29, 2008

Marisa and David's Outrageous Kitchen. photo: lordjdavis.com

Last night was such an overwhelming food frenzy! There were more amazing dishes than I had room for on my plate or in my stomach. Last night was also a true testament to the fact that I really don’t miss any non-vegan foods! I’ll be posting the recipes for my two dishes,  in a couple of days: Smokey Seitan w/ Mushroom Mousse & Braised Apples in a Pumkin Butter Shell, & Pumpkin Pie Cookies!

photo: lordjdavis.com

I am really blessed to have such an amazing group of people in my life. I can’t tell you how revolutionary it is to be at an event overflowing with amazing drinks and food and conversation, and never have to worry once about the ingredients of anything, defending my choice to be an animal advocate, or losing interest in any conversation. From shoe designers, comic artists, TV personalities, and food-science artists – to organizers, fund-raising powerhouses, filmmakers, lifestyle experts, full-time animal rescuers, lawyers, wellness therapists and fashionistas – there was so much good karma in the room that I was high on it.

Pablo & Veronica brought their finest creations: raw, vegan, aged cheeses. Cashew Blue Cheese, Macadamia, Brazil Nut, Fennel Pollen, and 1 Year Aged Cashew Cheese were more than any cheese-lover could ask for.

Chloe's Roasted Roots, Ashely's Sweet or Savory Stuffing, & Marisa's Tofurky!

I made Smokey Seitan w/ Mushroom Mousse & Braised Apples in a Pumkin Butter Shell

I made Smokey Seitan w/ Mushroom Mousse & Braised Apples in a Pumkin Butter Shell

Marinated Seitan, and three kinds of String Beans! Photo: Lordjdavis.com

I also made Pumpkin Pie Cookies!

I also made Pumpkin Pie Cookies!

Salads & Roots. Photo: Lordjdavis.com

Pablo & Veronica's Raw Lasagna Terrine w/ Cashew Cream

Pablo & Veronica's Raw Lasagna Terrine w/ Cashew Cream