I also made the (imo, better than cooked) pasta sauce from Delightfully Raw. It has been so much fun to uncook my way through that book!
I couldn't find my mandolin to make pretty noodles (I must have given it away after shredding my fingers one too many times) so I peeled a few zukes for the noodles and topped the sauce with:
Brazil Nut "Parmesan"
2 cups Brazil nuts, soaked for a few hours
juice from 1/2 lemon
1/2 tsp (+?) salt
2 tbs nutritional yeast
Blend* ingredients and then crumble onto dehydrator tray. Leave in the D at 105 overnight.
*Food processing might be easier, I just didn't relish the idea of cleaning the f.p. afterwards.
The parmesan added a nice tangy, salty, crunchy texture. Of course, TH had to mention that it tasted nothing like the real thing, but whatever.
A little post lunch dessert:
I used real vanilla beans in the cheesecake and I think it made a difference in flavor. The outsides look like dried up worms, but inside there are thousands of tiny, aromatic seeds. It's kind of a hassle to scrape out the seeds, but your fingers will smell great afterwards!
Question: Has anyone ever blended the entire vanilla bean, pod and all, into a dessert?