From the category archives:

Vegetables

Amuse Bouche Monday: Minty Mashed Peas on a Taro Chip

March 8, 2010

Fresh, sweet garden peas are mashed with fresh mint leaves, a touch of curry, and a pinch of cayenne and served on a crispy taro chip.

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“Fritto Misto” with Meyer Lemon Basil Tahini

February 17, 2010

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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Amuse Bouche Monday: Zucchini Pavé with Ume-Miso Sauce

February 15, 2010

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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Asparagus, Baby Vidalia, & Chervil Salad with Tarragon Vinaigrette

November 9, 2009

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

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Portobello Carpaccio, Baby Balsamic Beets, & Horseradish Bocconcini

October 28, 2009

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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Big Green Thai Crunch Salad with Coconut-Almond Curry Dressing

May 25, 2009

raw vegan, gluten-free*
I don’t think I’ve met a single person who isn’t impressed with the exotic flavors of Thai cuisine. And what’s one of the easiest, most healthful ways to bring many of its flavor components together in a single bowl? A big, green, crisp, refreshing salad!
If you’re really hungry, this recipe will make more [...]

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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, and garlic. [...]

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

April 27, 2009

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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