Douglas McNish returns! He’s head chef at 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, quinoa and lentil burgers, and a killer raw pizza crust recipe. Last time it was recipes for a delish marinara sauce and vegan cheese topping 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 8th course for Blisstree.
Doug says: This dish is great for those who are gluten-intolerant or need their food to be gluten-free.
1 bunch curly parsley
1 red pepper
1 tsp salt
½ tsp black pepper
1 large cauliflower (or 2 small)
4 Tbsp lemon juice
8 Tbsp apple cider vinegar
6 tsp olive oil
4 Tbsp hemp seeds
1. Using a food processor pulse the parsley, red pepper, lemon, salt, black pepper, and cauliflower until chopped fine but not smooth.
2. Remove the mix from the machine and stir in the olive oil, vinegar, and hemp seeds. Taste for seasoning.
Serves 4 as a side dish.