Here is the recipe for our special Valentine's day item we had at the cafes on Wednesday!  If you missed it's one night only appearance at Cafe Gratitude, then try making a special meal with this rawesome recipe here!

Ingredients:

• 2 cups of chopped veggies of your choice and diced tomatoes (we used carrot, zucchini, celery, broccoli and cauliflower)
• 1/4 teaspoon salt
• 1/4 cup pesto (see recipe below)
• 2 Red bell peppers
• 1 Tablespoon Guacamole
• 1/2 oz ricotta cheese (see recipe below)
• 1/2 teaspoon Parmesan (see recipe here)

Directions:

1. In a large bowl mix together the 2 cups worth of veggies and tomatoes.
2. Sprinkle 1/4 teaspoons of salt and mix well.  Let this sit for 1 hour.
3. Drain off any excess water and add the pesto and mix well. Put this in the fridge until ready to use.
4. Take two halves of red bell pepper and lightly salt the inside of each with a pinch of salt.
5. Take your vegetable pesto mix out of the fridge and put 1/4 cup of the vegetable mix onto each pepper half.
6. Garnish each pepper with a drizzle of the ricotta cheese on each half and then sprinkle the Parmesan cheese.
7. Enjoy the peppers with a spring mix salad with balsamic vinaigrette, sliced pears, and chopped walnuts.

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Cashew Ricotta Ingredients (makes 1 1/2 - 1 3/4 cups)

• 1 1/2 cups soaked cashews
• 1/2 teaspoon salt
• 2 Tablespoons lemon juice
• Approximately 3/4 cup fresh water

Directions:  Place the soaked and rinsed cashews in a blender, along with 1/4 teaspoon salt, lemon juice and half the water.  Start to blend on low, turning up the speed slowly.  Add more water as necessary to keep mixture pulling down to the bottom of the blender.  When a semi-smooth "ricotta" consistency has been achieved, taste your creation.  You may need to add a little more salt or lemon juice.  This recipe comes from our I am Grateful recipe book.  Check it out at any of our cafes, or online here.

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Pesto Ingredients (makes 1 1/2 - 2 cups):

• 1 Tablespoon chopped garlic
• 3/4 teaspoon salt
• 3 bunches basil (leaves only)
• 3/4 cup olive oil
• 1 tablespoon lemon juice
• 1/4 cup raw almond butter OR 1 cup hemp seeds

Directions:  Place all ingredients except for the almond butter or hemp seeds int he bowl of a food processor fitted with the "S" blad.  Pusle and scrape down sides of bowl until all the ingredients have reached a pretty smooth texture.  While running, add the almond butter or help seeds.  (Some people like their pesto chunky.  Use your own judgment as to when to add the butter or seeds.)  Your pesto is now ready to use.  This stores well in an airtight container n the refrigerator.  (Recipe comes from our book, I am Grateful).  Get a copy from any of our stores or online here!