Kung Pao Coconut
Here’s what happens when you take an old Chinese restaurant classic and turn it raw vegan. These are the kind of experiments that seem almost fruitless at first; it just doesn’t seem possible. Even when they make vegan ‘chicken’ it doesn’t taste much like chicken to me at all. I feel like saying, “Just stop! Call it what it is and stop messing with people’s heads!” Theres no way cauliflower is ever going to taste like chicken. And why would we want it to? So this is Kung Pao Coconut. You might say tomato and I say toe-mah-to but none of us be calling this ”chicken. That said, my inspiration…
Green Cabbage Steaks with Black Olive Tapenade
Lately I seem to be having a love affair with cabbage. I’ve already made these green cabbage steaks three times; twice before I ate them so fast I completely neglected taking pictures of them, never mind sharing any with anyone else. I don’t think Melissa actually believes that I made them at all because there’s never anything left when she comes ’round and no one else knows anything about them either. It’s like a covert operation. This time around I only had enough cabbage to make two steaks but I remembered to take pictures as evidence. I really am doing the work! Unfortunately, once again I ate both of those…
Jerk Watermelon “Steak” on Sesame “Fried” Rice
Watermelon “steak”? Okay, I know it sounds weird. I can’t begin to tell you how absolutely delicious this is. For those of you who haven’t tried any type of dehydrated or cooked watermelon, make a point to try this ridiculously easy and tasty dish. When I first saw this on a British cooking show I was quick to look it up. I couldn’t find a raw recipe so like everything else, I adapted it. At first I tried making it in the oven. I wanted to see how the heat changed the structure of the watermelon. At different stages, the texture changed and I realized that doing this as a…
Carrots and Onions and Peppers, Oh My! Salad
I’ve learned that my absolute favorite part of eating raw is not having to cook. I have a deep dislike for the time that cooking takes. Besides the heat of the oven, there’s the absurd amount of times I’ve burned myself with bacon grease. And the red-hot burner of the oven has done me no favors. I have the scars on my hands to prove it! But I love to chop vegetables and to garnish food. The raw lifestyle has essentially created the ideal food prep environment for me: everything I like to do, with no hot stoves. This salad is no exception. Plus, it was a wonderful symphony of…
Chocolate Lemon Bark with Lavender and Goji
Chocolate makes the world go ‘round. I don’t know about you but for me, chocolate fixes everything. This whole recipe began as an experiment. Raw chocolate is known to have a relatively low melting point due to the high coconut oil content. So, this recipe was more of a search to find the key to a strong raw bark. I think I nailed it! If ever there was an antioxidant bank, this chocolate would be its currency! But antioxidants are not nearly all this tasty treat has to offer. In addition to cacao being a recognized aphrodisiac due to its ability to increase your body’s serotonin and dopamine production, cacao…
Heirloom Tomatoes & Zucchini Spaghetti
Coming from an Italian heritage, it’s super easy to eat raw or vegan. While we are known for our breads, meats and cheeses, fresh fruits and vegetables are also a staple in an Italian home. Of course, no Italian kitchen is complete without tomatoes. I’m growing several varieties, and I’ll eat a tomato like an apple, no accoutrements necessary- but herbs make everything better! Here on the farm we have a lot of fresh Italian herbs growing everywhere. It all reminds me of my childhood in New York. The peppery scent of oregano triggers memories of my grandfather’s roof garden. He put it in and on everything. Until I started…
Jammy Fruit Salad with Arugula
My son loves fruit but when it comes to condiments, he’s really not much of a fan. He never even liked sauces, never mind salad dressings. From the beginning that became a challenge. Because, let’s face it, salad dressing is kind of like ‘clothes for greens’. (I guess that’s why they call it ‘dressing’ in the first place). It gives it that little extra ‘oomph’ that takes it over the top and helps to accentuate the flavor of everything that touches it. I mean, even I don’t think it’s that much of a thrill to eat a bunch of lettuce completely dry. And salad is -hands down – my favorite…
Watermelon Tomato Gazpacho
It may sound crazy to say this but there’s nothing like soups in summer! Yes: it’s true! Only I’m not talking about those steaming cool-weather concoctions that warm you up for a nice curl in front of a roaring fire. Granted, those have their place, for sure. But these summer soups are cool, refreshing, hydrating and addictive. Not to mention, super simple to throw together! Summertime really becomes a snap when you’ve got this kind of stuff on the menu. I basically look at every stray bit of produce in my fridge as an opportunity to create culinary bliss at this time of year. Surely, more of these satisfying soups…
- No Dehydrator, Raw food recipes, Raw Vegan Condiments and Toppings, Raw Vegan Lunch, Raw Vegan Recipes
Arugula Macadamia Pesto
Arugula is taking over our garden this year so it’s making an appearance in many meals. Even so, we can’t eat it fast enough and there’s so much that’s bolting already, getting ready to make many more leafy green babies! We just can’t keep up. But making pesto is a great start, at the very least. Arugula is best eaten raw because, not only does it retain it’s significant nutritional content, but cooking makes it lose its flavor! In our garden the arugula is so spicy, it’s like a radish! That’s not always the case when purchased at the grocery store when it can be more bitter than ‘biting’! But…
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Papaya Noodles In Mustard Sauce
Papaya meat is my favorite color in the whole world, so it’s certainly no surprise that I’m a big fan of this fabulous fruit! In this recipe, currants soaked in apple cider vinegar give bite to this elegant, orange dish. Add dehydrated green beans and the meal is so lush and freshly colored, it’s almost too pretty to eat. No doubt, this would be a great meal to serve when you have guests – although I’ve noticed that there are a number of people out there who don’t particularly warm to the bright papaya. It’s crazy; I think they’re incredible! I have to admit that there’s many a morning that…
