From the category archives:

Mediterranean

Amuse Bouche Monday: Moroccan Quinoa Bites

February 22, 2010
Moroccan Quinoa Bites

Moroccan spiced quinoa with sun-dried tomatoes, preserved lemon, fresh herbs, and pine nuts are stuffed into little cucumber cups for an exotic bite-sized treat.

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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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Oui! Raw Vegan Pan Bagnat

November 2, 2009
Raw Vegan Pan Bagnat

This sandwich is based on the classic Provençal “pan bagnat”, replacing tuna with a savory nut and dulse pâté.

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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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Florida Cucumber, Heirloom Tomato, & Red Onion Salad with Dill & Lemon Oil

June 25, 2009
Florida Cucumber, Heirloom Tomato, & Red Onion Salad with Dill & Lemon Oil

A delicious summer salad featuring the freshest local cucumbers and heirloom tomatoes. Dill and lemon add extra brightness.

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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 in [...]

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Spanish Style Sprouted Saffron Quinoa

November 8, 2008

(raw vegan, gluten-free)
I just love saffron, especially in a yellow rice or pasta dish.  It has a unique subtlety all its own.  It can indeed be pricey, but a little goes a long way and adds a luxurious, ethnic tone to Spanish, Latin, and Mediterranean dishes.  This is my raw take on a favorite Spanish [...]

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