Thinly sliced meaty portobellos make a delicious carpaccio, accompanied by baby beets, arugula, and bocconcini “cheese” made with blended cashews and freshly grated horseradish.
Connect With Julie
-
-
Recent Posts
- Quinoa Loaded with Herbs & Veggies
- A Rocketing Garden & The Ladybug Army
- Micro-Arugula, My First Mini-Harvest
- Greek Style Peppers Stuffed With Quinoa, Herbs, & Feta
- My Big Fat Garden Project
- Spaghetti Squash & Slow Roasted Tomato Confit
- Fennel, Green Apple, & Pistachio Salad
- Juicing Before Stuffing
- Why Your Diet is Not Enough
- A Major Victory in Healing Crohn’s Disease + Healing Tips
Archives
- May 2011
- April 2011
- March 2011
- November 2010
- July 2010
- March 2010
- February 2010
- November 2009
- October 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
Most Popular Recipes
Categories
- Amuse Bouche Monday
- Articles
- Chefs that Rock
- Contests & Giveaways
- Foodie Talk
- Gardening
- Health Matters
- Methods
- Products
- Raw Transitioning
- Recipes
- Appetizers & Light Bites
- Chinese
- Chocolate
- Cooked Rice & Pasta
- Cooked Vegan
- Desserts & Sweets
- Drinks & Smoothies
- French
- Fruit
- Gluten-Free
- Greek
- Indian
- Italian
- Japanese
- Macrobiotic
- Mediterranean
- Middle Eastern
- Nut "Cheeses"
- Pâtes
- Pizza & Flatbreads
- Quinoa
- Raw Vegan
- Raw Vegan "Rice" & "Pasta"
- Salads
- Sea Vegetables
- Soups
- Southwest & Mexican
- Thai
- Vegetables
- Regarding the Blog
- Restaurants
- Tips & Techniques
- Travel