Italian

Spaghetti Squash & Slow Roasted Tomato Confit

March 14, 2011
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Spaghetti squash is one of those wonderous, versatile things that can be dressed up a thousand different ways.  If you’ve never tried it, wait no longer. It’s a dieter’s best friend, no matter what the diet – gluten-free, few calories, little carbs, and as satisfying (well, almost) as a bowl of the real stuff.  On [...]

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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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“Fritto Misto” with Meyer Lemon Basil Tahini

February 17, 2010
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Cauliflower, green onions, fennel, and asparagus are coated with seasoned flax meal and dehydrated till crispy, served with meyer lemon and basil tahini dipping sauce.

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Polenta with Wild Mushrooms & Porcini Gravy

February 11, 2010
Polenta with Wild Mushrooms & Porcini Gravy

A raw vegan, gluten-free version of classic creamy Italian polenta, topped with a wild mushroom blend and porcini gravy.

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Portobello Carpaccio, Baby Balsamic Beets, & Horseradish Bocconcini

October 28, 2009
Portobello Carpaccio, Baby Balsamic Beets, & Horseradish Bocconcini

Thinly sliced meaty portobellos make a delicious carpaccio, accompanied by baby beets, arugula, and bocconcini “cheese” made with blended cashews and freshly grated horseradish.

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Stracci "Bolognese" with Pine Nut Parmesan

October 16, 2009
Stracci Bolognese with Pine Nut Parmesan

Goldbar squash stands in for “stracci” or pasta ribbons, topped with a rich, hearty raw vegan bolognese and pine nut “cheese”.

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Zucchini Cannellonis with Marsala Mushrooms, Leeks, "Raw"cotta, & Tarragon Marinara

April 27, 2009
Zucchini Cannelloni

Layered zucchini slices make a perfect alternative to cannelloni pasta tubes. Tarragon marinara and leeks give this otherwise Italian style dish a French twist.

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"Roasted" Vegetable Stack with Tomato, Arugula, Purple Basil Hemp Pesto, & Macadamia Parmesan

November 11, 2008

(raw vegan) Last week, I finally got hold of some flawlessly fresh portobello mushroom caps – something that has seemed hard to come by around Orlando lately.  And I wanted to have them marinated and dehydrated immediately!  A friend who has recently become intrigued by raw food asked me, “Dehydrated mushrooms?  Where is the pleasure [...]

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