sharing raw, vegan recipes and advice

I mated a couple recipes from Alissa Cohen and Ani Phyo here. I've just never been a fan of the marinara sauce that Alissa pairs her pasta with. When I tried Ani's recipe, I thought, "this sauce is great, but it would be BETTER on zucchini pasta...

This is a phenomenal dip or sauce. I made a new batch every other day all summer long as long as I had access to fresh basil. The first time I did, I I added some raw milk cheddar to the mix also, which was different but still good.

Try as a dip for veggies, a thick salad dressing, or a sauce. Great with carrots or mushrooms of almost any variety.

A dense, heavy dehydrated bagel based on Allissa Cohen's "Rye Bagels."

This delectable, “raw sugary death” stays solid as long as it’s kept cold. Why death? Because if this was the last thing you ever ate, you could die happy.

This was originally supposed to be Alissa Cohen’s lemon pudding, but I found that to be too tart. This adaptation is much a more delicious pudding or fruit dip, no puckering required.