Many raw foodists aren't 100% raw - especially in the winter when we want something hot and produce is less abundant. Though I've become very passionate about this lifestyle, and want to share the benefits with the world, I'm not dogmatic about it. I want to inspire others to become conscious of their relationship to food and knowledgeable about how their choices effect the planet, their body, and their spirit. Above all, listening to our heart and our body is most important, not what someone else tells us we should or shouldn't eat.
Anyway, since this Not-Tuna Melt isn't totally raw it's a great transition recipe for those new to raw food - or for anyone who just wants a healthy vegan version of a tuna melt. Personally I haven't had much luck with making raw bread so unless that changes I'll be sticking with my gluten-free bread. And now that someone has FINALLY made a vegan cheese that actually tastes good (thank you Daiya!!) I'll be throwing that into more recipes as well! (Maybe it's been around for awhile but it's a new discovery for me.)
I layered the Not-Tuna on top of some Dill Cheese (raw) then sprinkled the Daiya cheese on top. Stick it in the dehydrator for a little while to melt the cheese - or just toast it. Somehow I forgot the tomato!



Not-Tuna:

1 cup soaked almonds
3 ribs celery
1/2 cup parsley
1 garlic clove
2 Tbsp lemon juice
1/4 sheet of Nori
2 Tbsp. veganaise or cashew mayo
2 Tbsp chopped fresh (or dried) dill

Blend ingredients in food processor.

Dill Cheese Spread:

1 cup sunflower seeds (or cashews)
2 Tbsp. lemon
1 clove garlic
Dash of sea salt
Handful of fresh chopped dill

Blend ingredients in blender - add water as needed.

Our life is the sum total of our choices. We always have a choice.