March 2010

Spinach, “Raw”cotta, & Squash Involtini with Marinara

March 16, 2010
Spinach, Rawcotta & Squash Involtini with Marinara

Yellow straight-neck squash replace eggplant in this involtini, also known as “rollatini”. This raw-vegan version is perfect comfort food, filled with spinach and macadamia “raw”cotta, finished with overnight tomato marinara.

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Dobos Torte: Hardly Hungarian, More a Mess

March 12, 2010
Dobos Torte FAIL

With regret, my raw version of the Hungarian dobos torte has fallen flat, squishy, and sloppy. At least this time around.

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Amuse Bouche Monday: Minty Mashed Peas on a Taro Chip

March 8, 2010
Amuse Bouche Monday: Minty Mashed Peas on a Taro Chip

Fresh, sweet garden peas are mashed with fresh mint leaves, a touch of curry, and a pinch of cayenne and served on a crispy taro chip.

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You Told Me Your Sinful Pleasures, & The Winner Is…

March 5, 2010
Hungarian Dobos Torte

Congratulations to Earth Mother of “In the Raw” whose Hungarian Dobos Torte entry has captivated the raw dessert creative powers that be. In just one week, can a raw version emerge capturing the same tasty delight as the original?

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Amuse Bouche Monday: Sweet Grape Tomato Tartare with Sea Lettuce, Ponzu

March 1, 2010
Sweet Grape Tomato Tartare with Sea Lettuce, Ponzu

Sweet grape tomatoes are minced into a “tartare” and simply dressed with ponzu, grated ginger, sesame seeds, and scallions on a piece of sea lettuce.

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