Heirloom Tomato Salad with Brazil Nut Topping
Organic heirloom tomatoes with persian cucumbers, red onions, basil, EVOO, balsamic, and I am Focused Brazil Nut Topping.
If you know local Bay Area restaurants, you have probably guessed that the" I am Focused" Brazil Nut topping is a recipe from Cafe Gratitude. I'm embarrased to say, I haven't eaten at their restaurants, but I did check out their cookbook from the library, I Am Grateful.
Cafe Gratitude serves raw, vegan food and today I created their very simple "I Am Focused" Brasil Nut "Cheese". It's just raw brazil nuts, chopped garlic, and salt, processed until fluffy.
I have to say is extremely flavorful and definitely a great vegan substitute for cheese. Above, I used it as a topping for a tomato salad, but it is also incredibly tasty "spread" on bread (the nuts have enough oil to make this workable, despite the grainy appearance above). And, super simple!
While I'm not ready to restrict my diet to raw vegan, I had a little bout of raw vegan last summer and people actually came up to me and commented on how radiant my dewy skin was.
Other ideas for this: I'm thinking of using it to top spinach-stuffed portabellos! Would be awesome on baked potatoes. In the cookbook, it's the base cheese for raw pizza.
What would you use it for?