Apple Pear Cardamom Tart
What is it about winter nights by the fire that always gets me yearning for something comforting and warm like apple pie with cinnamon? And maybe a dollop of whipped cream? When I mentioned this at home one evening, everyone got really excited – as they generally do whenever I bring up the prospect of making something sweet. I only wish I’d get such an enthusiastic response to making a new salad! Instead of plain old apple pie, however, I remembered something I created years ago for an especially large Thanksgiving celebration: an Apple Pear Cardamom Tart. That tart lasted all of 5 minutes…I kid you not. Of course, that…
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…
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…
Stuffed Poblano Peppers with Avocado Whip
Keeping with our winter warming trend, I decided to make a more hearty dinner using poblano peppers. Okay, normally this recipe would have just about everything we wouldn’t post on this site. But that shouldn’t stop us from adapting any meal to fit our raw-vegan sensibilities. I chose the poblano peppers because it’s heat index is mild to medium once warmed in the dehydrator. With a flavor more reminiscent of a jalapeno, I thought it would make the perfect pepper for anyone trying to make this at home. Don’t fret if you don’t like any spice, this recipe with work with bell peppers too. And for those of you who…
Mexican Chocolate Thumb Cookies
Chilly days in Northern New Mexico calls for some warming desserts. Since this is a raw site, heat is sometimes sought out in other ways. I’m a big fan of Mexican chocolate. Generally I would make a hot cocoa, well, almost hot, but I have to admit it gets a little annoying trying to keep the temp exactly right. Marie made these yummy coconut-y thumb cookies at Christmas time, they were simple but not quite the…holy cow we need to make these again. I made Mexican chocolate cookies around that time too, but they were a little flat and needed a bigger kick. So I decided to make them again…
Rollatini with “Smokey” Red Pepper Sauce
My zucchini plants are still going strong. It’s exciting because we are well past the season and it’s pretty damn cold here in northern New Mexico. Even in our sunroom, the temp gets chilly at night. I was expecting maybe one or two more tiny zucchinis, but to my surprise, a mutant began to grow and rollatini was born. Weeks into it’s growth I knew it was going to be a whopper, but I was not prepared for the final outcome. Considering we got that nifty new mandolin, I started planning and got these amazing thin, wide sheets of perfect zucchini. I contemplated making lasagna, but Marie and I agreed…
- Dehydrator recipes, Raw food recipes, Raw Vegan Breakfast, Raw Vegan Breakfast, Raw Vegan Lunch, Raw Vegan Recipes
Tropical Rice Pancakes with Mango Habanero Sauce
I had a dream… And like most of my dreams it involved food. In this case, rice pancakes. As happens with a lot of our recipes, inspiration comes from the great beyond: the place where so much of our past went to rest. People, places, moments. It’s funny how so many of these memories have some specific food somehow attached to them so vividly. My Hungarian Tanti (that’s ‘Aunt’ to many of you) was somewhat of my guardian when I first moved to New York City at the onset of my twenties. She took ‘watching over me’ very seriously, I must tell you. Sometimes I wasn’t too happy about it…
Dragon Fruit & Rose Hot Pink Milk
When I bought the hot pink dragon fruit I wasn’t sure what I was going to do with it. But then Merit came up with a great idea. She has traveled quite a bit and suggested a delicious drink called pink milk. Even though we can’t make it exact, we figured why not make our own version. Taste testing in this house is a bit of a farce. We have very different palates so coming up with something that we all really love can take a couple of times to perfect. The mild sweetness of the dragon fruit has to be carefully paired in order to not be overwhelmed by…
Ginger Ume Dried String Beans
As a kid a friend of my family owned a Chinese restaurant. We would go at the end of the night after everyone had left and eat with the owners and staff. It was always a feast and one of my favorite things on the menu was the dried string beans. One of my Christmas presents from Marie and her family was my own dehydrator. I had absconded with hers when I moved to the farm and it parked itself in the kitchen and never left. I did dehydrate a little pineapple first, but this is the first recipe in the new dehydrator and I’m super happy with the results.…
Beet Ravioli with Pistachio Pesto and Citrus Sauce
This beet ravioli recipe has been playing a little tune in my head for awhile now. More than a month ago, I started fiddling with it but I was apparently lacking in the finesse required to get paper thin slices of beet without cutting the ends of my fingers off in the process. The combination of beet juice and my own blood created something that looked like a grisley crime scene and, at some point, I did think cordoning off the kitchen with yellow tape, might not be a bad idea. I certainly was afraid to go in there. As it was, I was standing there, my hand wrapped in…
