Mediterranean

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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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 [...]

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Soup & Salad: Feel-Good Raw Vegetable Soup à la Jean-Georges

October 29, 2008

(raw vegan, gluten-free) So this is one of my most favorite, simple pleasures I took away from the Gourmet Institute a couple weekends ago that I haven’t quit talking about.  Besides the fact that it’s healthy and raw, I think what impresses me most is that when world-renowned chef Jean-Georges Vongerichten demonstrated how to make [...]

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Simple Bucatini with Red Onion, Oregano, & Lemon Zest

September 23, 2008

(vegetarian, vegan*) Aside from culture or tradition, recipes are generally created out of inspiration and experimentation.  And from those recipes, even more are tried and inspired.  Everyone who loves to cook, who are learning to cook, or who cook on a professional level, need recipes.  They’re like formulas, roadmaps, and valuable learning resources, yet they [...]

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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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Trofiette with Brussels Sprouts, Kalamatas, & Walnuts

September 4, 2008

(vegan) It is barely September, but nonetheless, each year right after Labor Day somehow emits the first subtle signs in the air that autumn is just around the corner.  Maybe this isn’t so unusual for folks living in seasonal climates, but in Florida one might not think it would be so obvious.  Personally, it’s my [...]

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Heirloom Tomato & Raw Manouri Salad w/Fresh Herbs & Meyer Lemon Leek Vinaigrette

April 3, 2008

(raw vegetarian, raw vegan modifiable*) My husband is Greek and takes his cheese very seriously. Manouri cheese is a traditional semi-soft Greek cheese of which he found a raw version one day while visiting the Greek community in Tarpon Springs, FL. If you are a raw vegan, this salad is just as delicious without the [...]

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