Vegetable Lasagna thinly sliced zucchini, pesto, cashew cheese, marinated portobello mushrooms. Topped with coconut cream. Pesto Wrap collard leaf wrap, stuffed pumpkin seed basil pesto, red onion, cashew cheese, cucumbers, avocado, sprouts, mixed greens and vegan sour cream. Cru Pizza walnut pumpkin sausage, marinated shittake mushrooms, truffle mascarpone and salsa on raw dehydrated flax and sunflower seed crust.
One of my favorite places to eat in Silverlake, Cru. It's 100% vegan, raw and gluten free. I would absolutely recommend it to anyone.
QUINOA WITH CHICKPEAS, ASPARAGUS AND SNAP PEAS
Ingredients (Serves 4-6):
1 tablespoon olive oil
1 teaspoons pink salt
2 cups quinoa
1/2 pound fresh asparagus, cut into 1-inch segments
3/4 cup sugar snap peas
1 can chickpeas, drained and rinsed
1 bunch flat-leaf parsley, chopped
2 tablespoons fresh chives, chopped
1/4 cup crumbled goat cheese
Cook quinoa and set aside to cool. While quinoa cooks, drizzle olive oil and lightly sauté asparagus and sugar snap peas. When the quinoa, asparagus, sugar snap peas have cooled combine all ingredients and add the chickpeas, lemon juice, parsley and chives. Mix and sprinkle the goat cheese. Salt to taste.