“Bacon” Wrapped Stuffed Dates
Many moons ago when Marie’s kids were younger, they came to visit me in California. We went for tapas and they served this absolutely delicious dish of sausage stuffed dates wrapped in bacon. Now that we are keeping mainly raw and vegan we thought this morsel was out of our lives forever. Silly us, all we had to do is wait for Marie to make her raw mushroom sausage and viola! When I was experimenting and made the coconut bacon I also experimented with rice paper. It came out great, but wasn’t right for the recipe I originally made it for. The coconut wasn’t right for these stuffed dates because…
Mushroom Sausage with Marinated Peppers
Sometimes a recipe is born of nostalgia. Certainly, this Mushroom Sausage is no exception. This goes all the way back to memories of The Feast of San Gennaro, a week-long festival held in New York’s Little Italy every year. Melissa and I went all the time when we lived there. Now, like every festival or fair, there weren’t exactly many things offered that anyone could consider healthy, but let’s bypass that for the moment… What there was, was a lot of noise, a lot of color and a lot of sausages. At least one vendor on every stretch of the crowded city blocks was selling some kind of sausage, usually…
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Here in New Mexico, the surest sign that fall is approaching is the arrival of fresh hatch green chiles. All of a sudden it seems that every grocery store parking lot has its own little fenced in area where chiles are being roasted by the pound. The aroma is pungent and, if you get too close, you’re bound to start coughing. But this is the smell of autumn. Not to mention it’s a staple year-round in this neck of the woods; green chile is in everything! So we decided to join the bandwagon and add it -unroasted – into our raw Tomatillo salsa! Tomatillos are traditionally roasted so this tomatillo…
Pickles 3 Ways
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Corn Fritters with Hatch Green Chile
If at first you don’t succeed; try, try again. Boy, were we ever trying with these. I was so determined to make corn fritters that I was driving everyone nuts with the whole project. I don’t know why it became such a mission for me, except for the fact that I just plain love corn. There are many cultures that look down on corn as something only fit for animals and others that use it as a base for everything. We fall into the second category, much to our detriment. Because you can’t find very much out there in the processed food world that our culture reigns over, that doesn’t…
Fennel Lemon Spring Rolls
I don’t know about you but when summer comes, I lose all desire for heavy food. Being new to the raw food diet, I have found myself eating the same portion sizes and still being hungry after. This is common. So my challenge has been to make myself meals that are filling, but don’t leave me feeling like I swallowed a hunk of granite. I love eating spring rolls in the summer and always have, but lately, without fish, they just haven’t been as filling. Until now! I filled these gorgeous raw spring rolls with fennel and carrot and micro-greens. Mixed with the sauce, just two of these rolls had…
Dates and Ume Vinegar Sauce
I can hardly consider myself any sort of expert in food experimentation, or even a novice in it. But every once in a blue moon I am struck so powerfully by my own food genius, that it’s like lightning! That being said, this particular occasion was awfully strange. You see, it all started with a thought, “I want salt… and dates! Yep, salty dates sound good right now.” I mean honestly, where did that come from? The thought crossed my mind and I immediately started thinking back to the last time I had my period. You know, just to make sure! Of course, then my rational self kicked in to…
Cinnamon Raisin English Muffins
From the very beginning of my journey into ‘raw’ I had my issues with raw breads. Someone just wasn’t getting it right. No matter what they did, those ‘loaves’ were coming out stiff and slimy or flat and tasteless as cardboard. I defied anyone to actually label these concoctions ‘bread’. Oddly, as much as anyone defended it, I could tell by the look on their faces that they were not entirely convinced I was wrong. They just didn’t want to admit it. Ultimately, I quickly identified this as an area that demands all the help it can get. And that’s why I was so pleasantly surprised at these raw cinnamon…
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Raw Barbecue Vegetable Skewers
Ah, summertime! Somehow these long, languid months have long been associated with the smoky smell of barbecue. Probably because when it get’s hot, we take our cooking outside to keep the house from turning into an oven. Not that the guy at the grill ever looks anything but uncomfortable. (Now there’s a problem we don’t have as raw chefs: the heat is kept to a minimum. Even the dehydrator doesn’t make much of a dent in room temperature.) But what happens when you eat raw but want that nostalgic barbecue taste? Why, we have a raw barbecue, of course! Face it: like so many foods, good barbecue is all in…
Brussel Sprout Slaw with Lemon Thyme
We have a very small farmer’s market not too far from the farm. There are only 6 vendors, but every week these lovely people set up their tables in hopes of selling their wonderful produce. We try to support all our local growers when we aren’t growing something ourselves (like the lemon thyme in this recipe). This week a vendor who I have been buying from pretty consistently had brussel sprouts. I know many of you don’t like brussel sprouts. It’s a shame that you might have some childhood trauma from poor recipes. Or maybe you were forced to eat them as a kid. I’m here to tell you, give…
