We’re serving up more Douglas McNish. 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 it was peppercorn-crusted tempeh steaks, massaged kale salad, quinoa pomegranate pilaf, quinoa and lentil burgers, a killer raw pizza crust recipe, plus a wicked marinara sauce and vegan cheese topping for your pie, and then cauliflower tabouli. Last time it was pumpkin seed refried beans for your dipping pleasure. 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.) Dig into his 10th course for Blisstree.
Doug says: This is a great Caesar salad recipe that’s very creamy, but there’s no added oil of any kind. The dulse (dried seaweed flakes) has lots of trace minerals; and the nutritional yeast gives lots of B12. At Raw Aura restaurant, I serve it with eggplant bacon, which is basically just thinly sliced eggplant strips marinated and then dehydrated until crispy.
Sunflower Seed Caesar Salad Dressing
1 cup sunflower seeds, soaked for one hour
3 to 4 cloves garlic
3 dates, soaked for 20 minutes
1/2 Tbsp sea salt
2 1/3 cups filtered water
1/4 cup lemon juice
1 Tbsp apple cider vinegar
1/2 Tbsp dulse flakes
2 tsp fresh ground black pepper
1 Tbsp nutritional yeast
1. Blend until smooth and creamy.