Savoury recipes

How to make pili nut milk

Raw & Wild Pili Satay Sauce

Preparation time: 20 minutes

Ingredients:

70g Pili Nuts
Peanut or Pili nut Butter 
1 Chili (chopped)
1 clove garlic
4 thumb ginger
2 tbs Nutritional Yeast
4 tbs Soy Sauce
1ts Paprika
1 ts Cayenne pepper
Juice of half lemon

 

Instructions: Blend together all ingredients apart from peanut/pili nut butter. Only add water if the sauce is still thick. Once all smooth transfer into a bowl with your peanut/pilinut butter and mix well together. 
You can garnish it with sesame seeds, coriander or parsley. It goes really well with tofu, edamame beans, vegetables and can even be used as a perfect marinade for your grill dishes.

Ambrosial Pili Nut & Avocado Hummus Recipe

Preparation time: 30 minutes

Ingredients:

1 can chickpeas
70g turmeric & ginger pili nuts
1 ripe avocado, cored and peeled
1/3 cup tahini
1/2 lime juice
1 cloves garlic
3 tbsp. olive oil/ or rapseed oil plus more for serving
1/4 tsp. cumin
1 ts Himalayan salt
Chopped coriander or parsley, for garnish
Red pepper flakes, for garnish

 

Instructions: 
Combine chickpeas, pili nuts, avocado, tahini, lime juice, garlic, olive oil and cumin in the bowl of a food processor and season with salt. Blend until smooth. Pour mixture into serving bowl and garnish with coriander and red pepper flakes. Drizzle with more olive oil and your ambrosial hummus is ready.

Delicious & Creamy Raw Pumpkin and Pili Nut Soup with Turmeric

Preparation time: 30 minutes

Raw pumpkin is an essential product to include in our diet, simply because it has a priceless amount of goodness for our health. Firstly it's anti-parasite, which makes it a universal remedy for our intestine, promotes good vision, help to keep healthy skin, has lots of vitamin A, C, riboflavin, potassium, manganese, and copper. Full of fiber, low in calories with no fat. Pumpkin seeds are extremely healthy because of high amounts if Zinc content in them. Combining them with pili nuts that are full of vitamin E and good plant-based fats makes a perfect synergetic effect on our body and mind.


Ingredients:
  

1.5 cups of peeled & chopped pumpkin
40g Turmeric & ginger pili nuts
1 tablespoon of coconut cream
2/3 cup of water
1 clove garlic
1/4 of white onion chopped
a pinch of black pepper
1/2 tsp salt
1 tsp turmeric
1/4 smoked paprika


 

Instructions:
Blend together the pili nuts with water and probiotic, ideally, you should get a thick smooth consistency, if it's too watery add more nuts if too thick add more water.
 

Prepare a bowl where the liquid will be poured into. Once blended pour in the mixture into a strainer that's been pre-lined with cheesecloth and fix it with the rubber band. Place a heavy object on top so that the water will get out of the cheesecloth and form a firm texture.
 

Leave aside for about 35 hours, that will allow the probiotic bacteria to start the fermentation process. After this time has passed, drain the water from the bowl and open the cheesecloth to transfer cheese into a small container. Start mixing it with nutritional yeast, add lemon juice, salt or any other herb of your preference. Once mixed well make it is ready to be served! Another option, if you feel like you you'd prefer your pili nut cheese to be hard, put it in the fridge for 1-2 hours.

Vegan Pili Nut Cheese

Preparation time: 30 minutes

This recipe is for the most delicious and creamy vegan cheese out there! Pili Nuts have the most fat content out of all nuts, so you can imagine how creamy this cheese is!

 

Ingredients:
 

100g Pili Nuts (any flavour)
150ml water
1 ts nutritional yeast
1 tbs lemon juice
1 probiotic capsule
cheesecloth or clean thin towel
rubber band
strainer

Instructions:
Blend together the pili nuts with water and probiotic, ideally, you should get a thick smooth consistency, if it's too watery add more nuts if too thick add more water.
 

Prepare a bowl where the liquid will be poured into. Once blended pour in the mixture into a strainer that's been pre-lined with cheesecloth and fix it with the rubber band. Place a heavy object on top so that the water will get out of the cheesecloth and form a firm texture.
 

Leave aside for about 35 hours, that will allow the probiotic bacteria to start the fermentation process. After this time has passed, drain the water from the bowl and open the cheesecloth to transfer cheese into a small container. Start mixing it with nutritional yeast, add lemon juice, salt or any other herb of your preference. Once mixed well make it is ready to be served! Another option, if you feel like you you'd prefer your pili nut cheese to be hard, put it in the fridge for 1-2 hours.

Summer Raw Salad Dressing 

Preparation time: 30 minutes

This recipe is for delicious Summer Raw Salad Dressing that is not only tasty but extremely nutritious. It's ideal to use greens and fresh vegetables like kale, raw beetroots and courgettes.

 

Ingredients:
 

50 g Turmeric & Ginger Pili Nuts
1 bunch of kale
1 small bunch of dill
3 crushed garlic cloves
Half onion chopped
1/2 ts Himalayan Salt
juice from 2 squeezed lemons
1/2 ts pepper
3 chopped chili peppers chopped
1 ts cumin
2 green onions chopped
1 ts nutritional yeast

Instructions:
Add half of the lemon juice in your blender followed by pili nuts, onions, kale and dill and then simply start blending the mixture. Once transformed into a pasty consistency add the rest of ingredients with the second part of the lemon juice left. Blend well, try and see if you wanna add more salt.

After the dressing is prepared, it's all there for you to use with the salad of your choice. Our recommendation is to massage it with your hands firmly so that the juice can marinate the leaves.

 

Medicinal Raw Pumpkin Seed & Pili Nut Cream/Milk

Preparation time: 15 minutes

This recipe is for delicious Summer Raw Salad Dressing that is not only tasty but extremely nutritious. It's ideal to use greens and fresh vegetables like kale, raw beetroots and courgettes.

 

Ingredients:
 

250g of raw pumpkin seeds (Take it from a pumpkin)
15g of Chili Pili Nuts
a pinch of pepper
1/2 tsp Green Stevia
1 tsp Turmeric Powder
250-300 ml water

Instructions:
Soak raw pumpkin seeds in water overnight and then dry them on a flat plate (usually takes 2-3 days)
Put the seeds into your blender with around 250 ml of water. Blend well to a creamy consistency (add more water if needed)
Use a thin strainer, transfer your liquid to another container, use a spatula to give pressure to get rid of hard material excess. 
Once you have your liquid ready, blend in remaining ingredients adding a little bit more water to have it less thick.

You should get around 2 cups. Drink slowly on an empty stomach! 
Stay Healthy! Stay Raw and Wild!

Spicy Raw Vegan Pad Thai

Instructions:

so you get thin slices, thinly slice bell peppers, cut chery tomatoes in halves,
Spiralise the zucchini, shred the purple cabbage, peel the carrots using a peeler

spiralise or make thin cucumber slices (to your preference)

 

Sauce instructions:

Make a juice of 1 grapefruit, transfer to a blender and add the rest of ingredients, blend well and pour the sauce into our vegetables, mix well.Lastly, decorate with pieces of lime and sprinkle some green herbs to make it look even more colorful.

Sauce Ingredients:
1 Grapefruit (juice)
1 Chilli pepper (sliced 
into thin stripes)
2 Garlic cloves (crushed)
a Thumb of ginger (lightly cut)
juice from 1 lime
1 tsp Himalayan salt
30g Chili pili nuts
2 tsp nutritional yeast flakes
3 stalks of celery
1 large onion
1 tbs soy sauce
1/2 cup of black sesame seeds 

Preparation time: 30 minutes

Equipment:
Spiraliser, blender, peeler.
Veg Ingredients:

2 courgettes
2 Carrots
half cucumber
1/2 Green Bell Pepper
1/2 Yellow Bell Pepper
1/3 purple cabbage
300g cherry tomatoes


 

Raw Vegan Tacos with Chipotle Pili Nut Sauce

Chipotle cream ingredients:
50g Turmeric & Ginger Pili Nuts
1 chopped yellow or orange pepper
1 cup chopped green onion
3 tablespoons olive oil
1 tablespoon oregano
1 tablespoon cumin
½ tablespoon cayenne pepper
½ tablespoon agave syrup
¾ teaspoon sea salt
1/2 teaspoon paprika

 

Preparation time: 30 minutes

This recipe is for refreshing raw vegan tacos made fresh pico de gallo, and homemade chipotle pili nuts sauce. A delicious wholesome dish that is vibrant, healthy and easy to make.

Base Ingredients:
1 medium or half large savoy cabbage
(8-10 tacos)

 

Pico de gallo with avocados:
2 tomatoes (chopped in cubes)
1 avocado(chopped in cubes)
1 onion (finely chopped)
1 small bunch of coriander (finely chopped)
juice of half lime

 

Instructions:
Wash cabbage and carefully peel the cabbage leaves apart. 
Combine the pili nuts, green onions, olive oil, salt, and all spices into the bowl of a food processor. Pulse in blender or food processor until smooth sauce-like consistency. Cut all the ingredients for the pico de gallo, mix well and set aside.
Spread the chipotle cream on all of the cabbage leaves, should be around 1 tablespoon each. Then start filling up with the pico de gallo.
The last touch would be to use the remaining 20g of pili nuts to sprinkle on top of tacos and your meal is ready to eat. Enjoy! 

Superfood Maca Cacao Pancakes with
Pili Nut Miso + Ginger Dressing

Preparation time: 1 hour

Pancake Ingredients:
- 200g Buckwheat flour
- 2 ½ cups Almond milk
- 1 tbsp Maple syrup
- 1 tsp Macacao (Selvabio’s blend of Maca &; raw cacao)
- 1tsp baking powder

 

Topping:
- Jackfruit
- 2tsp curry powder
- Tomatoes
- Mixed salad

 

Pili Nut Miso + Ginger Dressing

 

Ingredients:
- 44g pili nuts
- 150ml water
- 2tsp miso past
- Small chunk of ginger

Pancake & Topping Instructions:
1. Place jackfruit and curry powder in sauce pan with a bit of water and allow it to simmer.
2. Whilst the jackfruit is cooking, place all the ingredients for the pancakes together in a bowl and whisk together.
3. Heat pan up on stove with some coconut/olive oil and pour some mixture onto the pan.

Allow it to cook on one side and flip over when done to cook the other side.
4. When the pancakes are all cooked.

Dressing instructions:

1. Place jackfruit and curry powder in to a sauce pan with a bit of water and allow it to simmer.
2. Whilst the jackfruit is cooking, place all the ingredients for the dressing in to a blender and blend till smooth.
3. Now place all the ingredients for the pancakes together in a bowl and whisk together.
4. Heat a pan up on the stove with some coconut/olive oil and pour some of the mixture onto the pan.

Allow it to cook on one side and flip it over when done to cook the other side.
5. When the pancakes are all cooked. Top them with the cooked jackfruit, fresh tomatoes,

salad leaves and dressing.

Ginger Miso Soba Soup with Tofu and Wakame & Ginger

Miso Broth:

• 2 tsp olive oil or flax seed oil

• 1/2 cup onion, finely-chopped

• 2 tsp fresh garlic, minced

• 1 Tbsp fresh ginger, crushed to paste

• 1 Tbsp soy sauce4 cups (32 oz) veggie broth

• 2 Tbsp miso (We used Sanchi Organic Mugi Miso)

• Himalayan Salt and freshly

• Ground black pepper to taste

For the Ginger Miso Soba Soup:
• 4 oz soba (buckwheat) noodles

• 1/3 cup fresh shitake mushrooms, roughly-chopped
• 100g Fresh Wakame leaves

• 7 oz firm or extra-firm tofu

• 1/2 cup scallions, chopped

• 1 broccoli sesame seeds and/or chili flakes, for serving and

• 40g chilli/turmeric & ginger Pili nuts

Instructions:
Make the Broth:

 Heat the oil in a large pot over medium heat, until shimmering. Add the onion, garlic and ginger, and cook for a few minutes until softened. Add the soy sauce, and stir to combine. Cook for another minute. Add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.Ladle a half cup or so of the broth into a small bowl. Stir in the miso and whisk until dissolved. Pour the miso broth into the pot and cook for a minute or two to heat through (but don’t let come to a boil). Assemble the Ginger

 

Miso Soba Soup: 
Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 3 minutes. Alternatively, cook the soba noodles in the simmering ginger broth, prior to adding the miso. Add brocolli and wakame and cook for a minute or two to soften.Add the tofu. Pour the miso broth over the top and sprinkle with the sesame seeds and chili pili nuts

Preparation time: 40 minutes

Raw Superfood Salad with Alfafa Sprouts, Goji Berries and Pili nuts

Preparation time: 30 minutes

Ingredients:

• 1 large English cucumber, coarsely chopped*

• 10 cherry tomatoes, cut in halves

• 500g mixed salad, coarsely chopped*

• 250 grams of sprouted Alfafa Beans Handful of pre-soaked goji berries

• 2 tbsp extra virgin olive oil

• 2 tbsp toasted sesame oil

• 1 tsp salt- Ground black pepper, to taste

• Garlic and vinegar, to taste (optional)

• 30g of pili nuts

 

Instructions: 
 
In a large bowl, add all ingredients in order as listed and as you are preparing them (washing and chopping the vegetables). Stir well and gently, sprinkle with pili nuts, add olive and sesame oil upon serving.

Delicious & creamy vegan pili nut pesto

Preparation time - 10 mins

 

Ingredients:

  

¾ cup basil leaves

¼ cup pili nuts

1 clove garlic

¼ tsp himalayan  salt

½ tsp brown rice miso

2 tbsp nutritional yeast

2 tbsp hulled hemp seeds

3 tbsp olive oil

3 tbsp water

 In this recipe nutritional yeast and brown rice miso give the salty and cheesy flavour of pesto while the pili nuts & hemp seeds replace the pine nuts. 

Instructions:

  1. In a food processor put basil, pili nuts, garlic, and salt,
    pulse all until pili nuts are finely chopped and evenly textured.

  2. Add the miso, nutritional yeast, and hemp seeds. Pulse until combined.

  3. While the processor is on, slowly pour in the olive oil, followed by the water.

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