Crazy for Carrot Burgers
Veggie burgers have never been something I gravitated towards. What with all the oats and beans and the other stuff they usually put in them, they taste like anything but veggies and everything like mush. So that’ s been another one of those things I ‘ve been on a constant quest for. Except I kind of gave up at some point. It lost its allure and just didn’t seem all that important. Until I came up with these carrot burgers. Mind you: my only motivation was to make something that would work well with Melissa’s yellow tomato ketchup. And then that reminded me that I thought a carrot something-or-other would…
Blood Orange & Black Cherry Couscous
Summer fruits and light and fluffy couscous makes for a delicious salad.
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…
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…
- Dehydrator recipes, Raw food recipes, Raw Vegan Condiments and Toppings, Raw Vegan Lunch, Raw Vegan Recipes
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…
Summer Squash Sesame Noodles
Sesame noodles are one of those things I get cravings for pretty frequently. Somehow they always bring to mind my 20-something days in New York City when Chinese food was the go-to for many a young woman like myself, who was always on the go. They also remind me of one of my most frustrating culinary escapades: the search for the perfect batch. I found them once, quite by accident as I was window shopping on Columbus Avenue one summer afternoon. As was normally the case, sometime in my travels I got so hungry, I felt like I had a hole in my stomach. What to fill it with? Because…
Raw Forbidden Rice Salad
Finding forbidden rice feels like such a coup. Becuse it’s really the only rice out there that you don’t have soak and sprout for days in order to enjoy it raw. Considered a blood tonic by the ancient Chinese, forbidden rice has a higher protein and fiber content than any other rice. It’s very healthy! These health benefits combined with the fact that it’s a low yield rice -yeilding only 10 percent of what other types of rice do – made it highly prized. It was once reserved just for the emperor to ensure his health and longevity. Everyone else was forbidden to consume it. We are so lucky that’s…
Fruit Skewers with Tamarind Sauce
To date, I’d never prepared anything using fresh tamarinds before. Previously I used tamarind paste to make the sauce for this recipe and that was ‘fresh’ out of a package. It doesn’t take a brain surgeon to know that wasn’t all as raw as it was supposed to be. Yes, I cheated. So I vowed to take the high road this time and make it all from scratch. Little did I know what I was getting myself in for. We picked up a box of fresh tamarinds at Whole Foods and I set about preparing them for the final feast. Unfortunately, what I read on the box completely commiserated with…
