"Jason Wrobel, aka J-Wro, is a celebrity raw food & organic vegan chef, health entertainer, wellness warrior, TV and DVD host taking over the world one tastebud at a time with sweet superfood recipes and rockin' rhymes!". In addition to his Youtube show, he has a show on The Cooking Channel, titled How to Live To 100.
In this hilarious, informative and entertaining vegan recipe video, celebrity chef and Cooking Channel TV host Jason Wrobel shows you how to make a dish that nods back to his early days of culinary school, a raw vegan linguini alfredo with white truffle cream that will set the butterflies in your stomach a fluttering. This is a simple, easy to make recipe, but the delicious complexity of flavors will make people think you slaved over it for hours. Get your blender out to start your white truffle cream sauce. Your first two ingredients are soaked pine nuts and soaked cashews. Add to that some extra virgin and truffle salt. Fresh lemon juice will add a nice citrus hit to your sauce. Coconut aminos add some complexity and salt flavor while coconut nectar supplies a touch of sweetness. You can use your favorite liquid sweetener here though, so don’t feel locked in. Bump up the trace minerals of your sauce with Sunwarrior’s Immune Shield. It has a neutral, tangy flavor that works well in soups, sauces, and the like, while bolstering the immune system with silver, gold, minerals, and fulvic acid. Good stuff. Dash in some white pepper for a little kick and then add the secret ingredient while you blend. The secret is using the soak liquid from your mushrooms to get that sauce to the perfect consistency. Now for the noodles. Jason breaks out kelp noodles to keep this raw, adding to it some seaweed gomasio, nori flakes, and soaked kombu for a seaweed trifecta of awesomeness. Julienned roma tomatoes, yellow bell peppers, and red onion add some surprising color, sweetness, acidity, and a good amount of nutrition. Your soaked porcini mushrooms go in now for incredible flavor. Then for a little more tangy bite, in go the capers and minced dill. Mix that all together and gradually add in the creamy sauce. Plate it. Garnish it with parsley and enjoy your raw, creamy, savory meal. Don’t let the crazy goodness overwhelm you. It may be difficult!