Recipe: Chilled Avocado Bisque, Cashew Maple Cream & more! With Pamela Wasabi + Seed Food & Wine

We all know we need to eat more veggies in the pursuance of optimal health.

The team at Jackson Hall makes eating more veggies easy and delicious, as many offerings are full of plants and phytonutrient rich ingredients. But, what about adding more veggies to your home cooking regimen? How do you cook plant based meals at

home that satisfy your palate and satiate your appetite? How can you be sure to eat a balanced diet when you don’t include the animal protein?

Seed Food & Wine Festival partners with Jackson Hall on the second Wednesday of each month to explore plant based living, cooking, and eating with featured chefs and speakers. Adding more plants to our diets has never been easier or more delicious, as we will learn with these featured Seed F&W presenters.

Food artist, cookbook author, and creator of cookies beloved by Miami, Pamela Wasabi (@Pamelawasabi) joined us on 5/9/18 at Jackson Hall to demonstrate quick and simple vegan recipes that guests could create at home.  Pamela brings delicious and easy meals to the breakfast, lunch AND dinner table. Her passion for plant-based bakery intends to edu

cate the community about a better way of cooking and eating—with only organic, high quality, wholesome ingredients—as a way of paying respect to our bodies and nature. You can find her cookies and book Nourished: The Plant-Based Path to Health and Happiness at the Positivity Library in Jackson Hall.

Here were the recipes we learned & tasted.

Cashew Maple Cream
1 Cup of Cashews
¼ Cup of Maple Syrup
1 Tbsp of Lemon Juice
½ Tsp of Pink Salt
¼ Cup of Water
1 Tbsp of Coconut Oil
Directions: Blend in a high speed blender, refrigerate overnight.

Chilled Avocado Bisque
1 Hass Avocado
2 Cups of Rice Milk
2 Tbsp of White Miso
½ Lemon Squeezed
1 Tsp of Tamari/Coconut Aminos
5 Leaves of Basil
¼ of a Garlic Clove
2 Pinches of Salt
Directions: Blend and enjoy! Refrigerate leftovers in an airtight container.

Quinoa Salad
¾ Cups of Quinoa
1.5 Cups of Water
2 Pinches of Salt
Directions: Add ingredients to pot over high heat, once boiling, lower heat to simmer, cover and continue cooking for 15 minutes. Fluff with a fork. Once cold, incorporate the following:

½ Cucumber cut in cubes
1 Pint of Mini Tomatoes, cut in half
½ of a Mango cut in cubes
¾ C of Chopped Curly Parsley
5-6 stalks of Chives
1/3 C of Mint Leaves
Zest of 1 Lemon
1 Lemon’s juice
Drizzle of Olive Oil
Pinch of Salt or adjust to taste

Congrats to our winner of the Mother’s Day Gift Box from Pamela Wasabi. 

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