- No Dehydrator, Raw food recipes, Raw Vegan Condiments and Toppings, Raw Vegan Lunch, Raw Vegan Recipes, Salads
Thousand Island Crunchy Romaine Salad
Thousand Island Dressing was always one of my absolute favorites growing up. Maybe it’s because it was the one thing that elevated simple iceberg lettuce to the altered state of actual flavor. Because that’s what seemed to constitute a salad way back when: iceberg lettuce. Maybe it would have a few carrot shavings. Maybe a few tomatoes. But that was never a guarantee. The iceberg lettuce – that was a given. And, let’s face it… it’s basically water in leaf form. Yet somehow this rudimentary combination became somewhat of a comfort food to me. As a young woman I lived with my very old world Hungarian godmother when I first…
Orange Pomegranate Salad with Citrus Chia Dressing
Sometimes you just feel like something light, refreshing and easy. It’s been so hot lately that, even though I’m not usually a big mono-meal girl, it seems like I’ve been seduced to that side by the sheer availability and ease of all this great summer produce that’s not really around for the rest of the year. Suddenly I’ve found myself indulging in mega portions of peaches, whole watermelons and baskets of cherries – all at different times, of course – and calling that breakfast or lunch or dinner. In between I eat even more fruit. It’s been satisfying on so many levels but perhaps the biggest boon has been… nothing…
Sunchoke Salad With Apples and Kumquats
You know those strange little traditions that everyone has? Like “Fruit Salad Sundays!” or treating themselves to a coffee when they go to the bookstore? Well, my mother and I have a tradition like that. Every time we go to the grocery store, we try to find one fruit or vegetable that we have never tried. They are often in that “strange, exotic foods” section where rambutans, and gooseberries, and dragon fruit. To be fair, at this point in my life, I’ve tried most of the produce that pops up in that section. But the other day, I saw something that I had never tried. Never even thought about trying!…
- Dehydrator recipes, No Dehydrator, Raw food recipes, Raw Vegan Desserts, Raw Vegan Recipes, Raw Vegan Snacks
Blueberry Lemon Pie
Sometimes you walk into a market and your eyes spot something so beautiful, so enticing, you know you have to have them. Baskets of gigantic blueberries were staring back at me and I knew this was my opportunity to make my favorite, blueberry lemon pie. How these huge, luscious blueberries survived my snacking long enough to make it into this pie is the real mystery here. This is a take on my friend Gretchen’s mother’s blueberry pie recipe. Cooked, the challenge as always is…will the fruit be soft enough to be called a pie. It’s easy to just throw fruit into a crust, which you most certainly can do, but…
Galia Melon and Gingered Cucumber Chilled Fruit Soup
I remember very well the first time I ever had a chilled soup… and believe it or not. it wasn’t either Vichysoisse or your traditional gazpacho. No. My introduction to cold soup came to me as a full-on adult when my ex-husband (although we weren’t even married at the time) took me to this amazing place in the Florida Keys called Little Palm Island. It was one of those places where you parked on the shore and drank colorful tropical drinks with flowers and pineapple in them while you were waiting for a boat to transport you to a Paradise Island. This particular Paradise Island came replete with an amazing…
Pineapple Mounds Bar Dessert
Cravings, they’re either going to keep me very happy or be the death of me. I know I said I would never make another chocolate candy again, but here I am. While in the supermarket checkout I glanced over and there, tempting me with it’s coconut goodness was a Mounds Bar. I picked it up, contemplating my memory of it’s chocolate coconut melange on my taste buds and then made the fatal mistake of reading the ingredients. I put it down and ran back and grabbed what I needed to make my own. The choice to put pineapple in the Mounds Bars were purely out of having too much pineapple…
Spring Mix Strawberry Salad with Almond Pecan Brittle
It’s hard not to love this strawberry salad; it is a thing of beauty, with the beautiful play of red strawberries on the green salad and the luscious dressing glazing it all in pink. Not to mention the crunchy spiced brittle:! Everything combines so perfectly to create a truly sumptuous creation. It doesn’t seem enough to just call it a salad. It’s more like a poem on a plate. In any ase it has the distnction of being one of my all time favorite meals! Theres no component of this salad that wouldn’t steal the show all on its own but it’s the rosy dressing that really puts my sense…
Asian Slaw with Forbidden Rice
Besides trying to competely recreate old favorite dishes from a sheer sense of craving and nostalgia, one of my favorite pasttimes is rifling through vegan and vegetarian recipe books and finding recipes worthy of a raw redux. That’s essentially how this Asian slaw came to be. I love to just start going through the ingredients in any given recipe and subbing one ingredient for another in my head. Sometimes I just plain talk to myself. it’s spooky for everyone else. I’ll be sitting on the couch muttering as if incanting some strange spell, periodically running to the kitchen to check on whether or not certain things are in the refrigerator…
Coconut and Kelp Noodle Ramen
I’ve had a yen to make something like a raw ramen for a while now but I really wasn’t in the mood for any more zucchini noodles. Recently, a guest who was staying here for awhile left behind a package of kelp noodles and that was all the encouragement I needed. While this doesn’t quite mimic regular ramen, we all have to admit that when we think of ramen, we’re thinking of that packaged brick of noodles with the spice packet included. The thing many of us survived on in college. So I’m glad to say that this meal could not even be placed in the same category. But it…
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Red Deviled Tomatoes
Deviled eggs were a perrenial favorite once upon a ‘not vegan’. I remember seeing them every time I went to any kind of event, whether it was a fancy grown-up function or a some parent/teacher get together at my kid’s school. But, in an effort to remove animal products from our picture, the deviled egg went to the wayside too. So, how do we get that deviled taste without the egg? How did we possibly come to deviled tomatoes? The answer to the whole conundrum came to me in a shape. The Roma tomato is kind of egg-shaped isn’t it? I actually do have to ask you this question since…
