August 5, 2010
- Quick & Creamy Bean Spread
It’s great to have something creamy and delicious to spread on sandwiches, quinoa waffles, slices of Manna bread and crackers. This spread is so quick to make and tastes amazing.
- Crispy Ginger Tofu with Orange Sauce
Adapted from Alicia Silverstone’s recipe in The Kind Diet, this is a great way to take plain old baked tofu and to turn it into something special. Throw it onto a pile of brown rice with a side of veggies, use it in a sandwich, or toss it into your salad.
August 4, 2010
- Tempeh Mini Burgers
For some reason things are more fun when they are mini — these tempeh burgers are no exception.Grilled red pepper, grilled onion and grilled tempeh combined with spicy aruglua and tangy dijon creates an explosion of flavor. I dare you to just eat one!
July 16, 2010
- Chick Pea Croquettes with Dijon Glaze
This recipe was inspired by Alicia Silverstone’s recipe for black-eyed pea croquettes in her amazing book, The Kind Diet. I very rarely fry things, since the oil adds so many extra calories, but Alicia made a good argument for it and I made an exception. Here is her take, “Deep-fried food that is cooked properly is not fatty. Most of the oil should drain off.” In any case, I would NOT recommend eating fried foods on a regular basis. So enjoy this delicious, crunchy dish once in a blue moon
May 12, 2010
- Raw Onion Flat Bread
This flat bread is amazing. It basically tastes like onion rings — without all the fat, carcinogens and calories! While eating a raw vegan diet one of the things that I crave most is bread. While this bread isn’t light and fluffy like wheat bread, it certainly fills the void in a very delicious way. Top it with pesto, raw hummus or olive tapenade for a nutritious and delicious snack — or eat it plain on the side of a salad.
April 11, 2010
- Amazing Savory Cashews
These nuts are crazy good. Perfect for mid-day snacking or chopped and thrown onto a salad. Make plenty, because these disappear quickly.
March 22, 2010
- Cheesy Kale Chips
I love these chips because you get all the satisfaction of crunching on cheesy chips not only without guilt, but with the pleasure of knowing that you are getting all the benefits of kale. It’s full of fiber, vitamin A and calcium, so eat up!
February 15, 2010
- Raw Corn Chips
Who doesn’t enjoy a bowl of crunchy chips? These chips are made with only raw, wholesome ingredients and are dehydrated rather than fried. Dip them in salsa and curb your naughty cravings.
February 6, 2010
- Raw Quesadillas
This was the first recipe that I made in my dehydrator, and it blew me away! This recipe gives you the flavor and texture of a real quesadilla but without the drawbacks of dairy. Make the zucchini wraps in the morning, so they can be in the dehydrator for at least 6 hours.
January 28, 2010
- Lettuce Wrap Appetizer
From the arugula, to the veggie patty, to the cheese spread, to the tapenade, these wraps have so much flavor! Serve them for guests or make a plate for dinner.
- Amazing Raw Cheese Spread
If you love the nutty, cheesy taste of nutritional yeast, then this is definitely the recipe for you. Soaked pine nuts create a wonderful creamy consistency that tastes surprisingly like cheddar cheese. Spread this on your sandwich, dollop it on your lettuce wraps or use it as a tasty dip.
- Tasty Tapenade
This tapenade bursts with flavor. Add it to lettuce wraps, or dip your flax chips in it! You can never go wrong with tapenade…
- Quick Raw Bruschetta
This is a quick snack or appetizer to throw together, and the result is delicious. If you don’t have Parma, feel free to simply sprinkle nutritional yeast on top.
January 13, 2010
- Raw Marinara
This is the perfect topper for thinly sliced veggies. It has an amazing tangy sweet flavor that compliments the vegetables you serve it with. This is a recipe that I’m sure to make again, even after the raw trial run.
- Raw Pistachio Pesto
I’ve made pesto with pine nuts and with walnuts, but this was my first time making it with pistachios. Pistachios are a very nutrient dense food filled with antioxidants. I like how it turns out extra bright green, and the taste is phenominal. This is a must-try recipe — whether you put it over raw zucchini noodles or over regular noodles — try this one!
December 16, 2009
- Fruity Cranberry Relish
Cranberry relish is such a holiday tradition that it’d hardly be Christmas without it. This relish is almost more like a fruit salad than strictly a relish. It’s wonderful to spread on crackers or to accompany your mashed potatoes and stuffing.
This recipe was adapted from Colleen Patrick-Goudreau’s recipe in The Vegan Table.
November 16, 2009
- Artichokes & Dip
I love ordering artichokes as an appetizer when we dine out, they are delicious. However, they often come dripping with oil, and I spend ten minutes blotting and wiping the oil away. Who needs that? This recipe doesn’t call for ANY oil, so you can enjoy the tender artichoke meat unadulterated.
The process of cutting off the thorny tip of each leaf is rather labor-intensive. I like to take that time to enjoy having such close contact with real plant food. I enjoy the smell of the raw artichoke and think of my loved ones who will enjoy the delicious meal I’m preparing. When you spend time making healthy veegetarian meals for your family you are giving them a wonderful nourishing gift.
This recipe was inspired by Colleen Patrick-Goudreaus in The Vegan Table.
November 10, 2009
- Sun-dried Tomato & Basil Hummus
Sun-dried tomatoes and basil take this hummus to a whole new level of yumminess. You’ve gotta try it!
Homemade hummus always tastes better than store-bought hummus, and it is exceptionally easy to make. Can you throw a handful of ingredients into a food processor? Then you can make delicious homemade hummus!
Feel free to double the recipe — hummus keeps well and is a welcome addition to sandwiches, along side crackers or as a dip for fresh veggies.
- Roasted Red Pepper Spread
This spread is easy to make, tastes delicious and can be used as an appetizer spread on crackers or as a tasty topping for sandwich bread.
I recommend roasting your own peppers on a grill pan — simply heat the pan, throw the peppers on whole and place a lid directly on top of the peppers. Turn the peppers until each side is blackened, then place the peppers in a paper bag, close the top and let them sit for 10-15 minutes, this makes for easy peeling. Once they’ve cooled, peel off the skin and clean out the seeds.
This recipe was inspired by Colleen Patrick-Goudreau’s recipe in The Vegan Table.
October 13, 2009
- Classic Pesto
Every self respecting veegetarian loves pesto, so here it is in classic form. You’ll notice that nutritional yeast is on the ingredient list, this is optional, but if you haven’t tried it you’ll be pleasantly surprised. Nutritional yeast adds great flavor, texture and a bunch of B12!
Enjoy pesto in sandwiches, spread on crackers, as a dip for veggies, on home made pizza, or tossed into pasta. The possibilities are endless!
