Raw Vegan

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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Amuse Bouche Monday: Zucchini Pavé with Ume-Miso Sauce

February 15, 2010
Zucchini Pavé with Ume-Miso Sauce

Zucchini is cut into bite-sized 1″ x 1″ slices and layered with nori, scallions, and pickled daikon, dressed with a miso and umeboshi plum sauce.

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Seduce Your Valentine: Raw, Hot Chocolate Fondue

February 13, 2010
Raw, Hot Chocolate Fondue

Silky, hot chocolate fondue made with raw cacao is deliciously seductive…dip in your favorite fruit, or your fingers.

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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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Asparagus, Baby Vidalia, & Chervil Salad with Tarragon Vinaigrette

November 9, 2009
Asparagus, Baby Vidalia, & Chervil Salad with Tarragon Vinaigrette

A raw vegan Provençal-inspired salad with asparagus, baby vidalia onions, chervil, yellow tomato, and tarragon vinaigrette.

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King Oyster Mushroom "Calamari" & Lemongrass Scented Thai Eggplant

November 5, 2009
King Oyster Mushroom

Sarma Melngailis’ kick-ass raw vegan version of fried calamari, a recipe from her latest book “Living Raw Food”.

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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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