Appetizers & Light Bites

Papaya Caviar & Coconut Crème Fraîche on Cucumber Blinis

July 8, 2009
Papaya Caviar

Papaya seeds create an attractive raw vegan caviar atop a cucumber blini with creamy crème fraîche made from young coconut.

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Beet & Artichoke Carpaccio with Horseradish Cream, Garlic Chips, Watercress, & Fig Balsamic

May 15, 2009

raw vegan, gluten-free This is easy to make and the pretty colors always bring out the “ooo’s and aah’s”.  It’s a great alternative from the usual bowl of salad, and has even converted die-hard beet haters to succumb. It’s very helpful to use a mandoline to make the paper thin slices of beets, artichoke, onion, [...]

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Beets & Sweet Potatoes? You'll Never Reach for Another Bag of Chips!

October 10, 2008

(vegan, gluten-free) These sweet potato and beet chips are nothing original, in fact, I got the idea from a recent episode of Giada de Laurentiis’ Everyday Italian where she fried the mandolined slices in extra virgin olive oil and then finished them with garlic-rosemary sea salt.  I was immediately attracted by the bright, deep, pink [...]

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Cherry Tomatoes Stuffed with Curry-Tarragon Pâte

September 14, 2008

(raw vegan, gluten free) I love nut-based pâtes.  Not only are they incredibly nutritious, nuts present quite an amazing array of versatility.  From making milks and creams to hummus, spreads, and pâtes, whether sweet or savory, there are endless flavors and seasonings that work so well with them.  I’m always thinking of new spins to [...]

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Ajvar Flatbread with Arugula & Pine Nut Pâte

September 7, 2008

(raw vegan, gluten free) Ajvar, (pronounced EYE-vhar), is a popular Yugoslavian and Greek relish that is typically served as an appetizer or side dish.  The primary components are eggplant, bell peppers, garlic, olive oil, and paprika.  For this raw flatbread version, I diced and marinated one baby eggplant and half each of a yellow and [...]

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Spicy Faux-Tuna, Shitake, & Ume Shiso Maki Rolls

August 30, 2008

(raw vegan) Tonight I went Japanese as result of all the Asian market shopping I did on Thursday in Viet-Town (so there will probably be a lot more Asian vittles to come this week!).  I prepared 3 different maki rolls and created the “rice” using Pure Food & Wine’s method of processing jicama and pine [...]

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Spinach Oshitashi

August 30, 2008

(raw vegan) Oshitashi is a simple, classic Japanese spinach “salad” dish that is traditionally prepared by boiling or wilting spinach, squeezing out the water, then rolling it in a bamboo mat like maki rolls before slicing it into bite sized pieces.  It is then finished with a mixture of mirin and soy sauce and topped [...]

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Bang Bang Lettuce Cups with Sweet Chili Mustard

June 6, 2008

(raw vegan) The popular lettuce “wrap” versions of these, as seen at big chains like California Pizza Kitchen or P.F. Chang’s are usually made with chicken or pork stir-fried with water chestnuts and spices, then served with iceberg lettuce. P.F. Chang’s has a yummy vegetarian tofu version that inspired me to recreate them raw. Filling: [...]

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