Vegan Food: Our Super-Cute (And Raw) Chef Is Ready to Serve You

Meet Douglas McNish, head chef of Toronto’s Raw Aura organic and raw food restaurant. Doug also teaches food workshops and gives cooking demos. Oh, and he’s hot. Sadly, Blisstree can’t always go to Canada to see Doug (how we wish we could!), so he’s kindly offered to come to Blisstree. 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 Blisstree debut:

Carrot and Parsnip “Fettuccine” in a Hemp Coriander Chlorella Pesto

(Chlorella is a rich, dark-green superfood from an island off Japan that has detoxifying properties. You’ll find it in powder form at most health food stores. Also look there for hemp seeds.)

3 large organic carrots
3 large organic parsnips
2 bunches fresh cilantro
1/4 cup fresh lemon juice
3-4 garlic cloves
1/2 cup hemp seeds
1 1/2 tbsp. Himalayan sea salt or regular sea salt
2 tbsp chlorella powder
1 cup organic extra virgin olive oil

1. Using a slingshot peeler, grate parsnips and carrots into fettuccine-like strips. Toss in a metal mixing bowl with a pinch of sea salt and allow to soften for approximately ten minutes.

2. In a food processor, combine lemon juice, garlic, and salt. Process until garlic has no large chunks remaining.

3. Roughly cut cilantro and add to food processor. Blend for approximately 30 seconds, using a rubber spatula to scrape down the sides of the processor as you go. Add hemp seeds and continue to let food processor run.

4. Slowly drizzle olive oil through top of food processor until the pesto begins to liquefy and reaches the desired consistency. Salt to taste.

5. Toss the carrot and parsnip “pasta” with one cup of pesto and again taste for seasoning. Garnish with sprinkling of hemp seeds, fresh cilantro leaves, chili powder, and olive oil.

Serves 4 to 6

photo: Jo-anne Mcarthur