Raw Cream of Spinach, Tempeh “Tuna” Wrap, Chocolate Mint Pineapple Vegan Parfait with Chef & Author Marilyn Peterson   
 
Crema de espinaca cruda, Rollo de tempé y “atún”, Parfait vegano de chocolate, menta y piña con la Chef y autora Marilyn Peterson - P2 de 2   
(For all ingredients, please use organic versions if available)
Raw Cream of Spinach Soup
1 large garlic clove
2 cups water
3 tablespoons white miso
4 tablespoons lemon juice
½ –1 teaspoon fresh jalapeño pepper
6 ounces fresh spinach (3 cups, pressed in cup)
1 cup raw macadamia nuts (soaked, rinsed, and drained)
Garnish: 6 spinach leaves (optional)
Garnish:
½ teaspoon lemon zest (optional)




Tempeh “Tuna” Wraps
1–8 ounce package tempeh, cut into 4 pieces
1¼ cups celery, diced fine
½ cup green scallions, sliced fine
½ cup Vegenaise
¼ cup lemon juice
2 tablespoons liquid aminos
¼ teaspoon cayenne pepper
1 package whole wheat or spelt tortillas
Garnish: olives



Chocolate Mint Cream Pineapple Parfait
2 cups raw cacao
1½ cups cashews
2 cups water
3 tablespoons coconut oil
1 cup agave syrup
3 drops peppermint oil
2 cups pineapple
Vanilla cream:
2 cups cashews
1 cup water
4 tablespoons agave syrup
2 tablespoons vanilla
Garnish: strawberries




Please visit
www.VeganBitebyBite.com
for more info on Chef Marilyn Peterson and her newest book

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