Meet Douglas McNish, head chef of Toronto’s Raw Aura organic and raw food restaurant, who made his Blisstree debut sharing his original recipe for carrot and parsnip “fettuccine.” Then peppercorn-crusted tempeh steaks, massaged kale salad, quinoa pomegranate pilaf, and quinoa and lentil burgers. Last time it was his raw pizza crust recipe, and today he’s back with a delish marinara sauce and “cheese” for your pie. Doug also teaches food workshops and gives cooking demos. He has tattoos. And he’s hot. Sadly, Blisstree can’t always get to Canada to visit Doug, so he’s kindly offered to come to us. Every other week, expect a surprisingly delish raw or vegan recipe from him. (Doug is into “cruelty-free” food – and we are into him.) Enjoy his 7th course for Blisstree.
Doug says: The first layer on the pizza crust should be the cashew “cheese,” followed by the marinara sauce. After that, you can add whatever toppings you want (peppers, onions, kale, spinach, etc). These are both larger quantity recipes that can be cut in half if desired. The marinara is a healthier alternative to any cooked tomato sauce. Hemp oil in the marinara makes it a rich source of omega-3 fatty acids.
Cashew “Ricotta Cheese”
1 cup roasted red pepper (raw)
1 Tbsp dry dill
1/2 cup lemon juice
3-4 garlic cloves
1 Tbsp salt
1 Tbsp yeast
3 cups processed cashews
3 cups blended cashews, lemon juice, salt, yeast
1. Add all ingredients in food processor and blend until liquid. Add the 3 cups cashews and blend until it has formed a textured cheese.
2. In a blender, blend the 3 remaining cups cashews with 1 tsp salt, 1 Tbsp lemon juice, and enough water to blend.
“Roasted” Red Pepper Marinara Sauce
1 cup red peppers, chopped
1/2 cup soaked sun-dried tomatoes
2 cups fresh tomatoes, chopped
1 cup hemp oil
1-2 garlic cloves
1/2 Tbsp sea salt
1/2 Tbsp nutritional yeast
1 Tbsp dried basil or ¼ cup fresh basil leaves
1/8 cup sun-dried tomato soak water
1. Blend all ingredients in a high-powered blender until smooth, rich, and creamy. Taste for seasoning.