Long before I became a raw Foodist, I loved grilling portabella mushrooms with seasonings in place of steak. I smothered them with grilled onions and the flavor and texture where just wonderful substitutes for meat when my family wanted steaks for dinner. When I began converting to a mostly raw food diet, I started looking for ways to replace some of my old favorites. Spaghetti and Meatballs is one of my favorite comfort foods. Something about sharing a good Italian meal makes everyone you're sharing it with feel like family. Searching the internet for raw vegan meatballs was met with disappointment on my part. I found most recipes where not much more than ground nuts with spices. I wanted something heartier, more 'meaty'. This recipe incorporates the use of portabella to give it that 'meaty' texture I was looking for the same way I used to use portabella's in place of steak. I came up with this recipe based on ideas from several sites I searched through Google but I can't give credit to any one in particular, nor can I take complete credit myself. Cheers!

A nice and delicious raw buckwheat porridge.
Its filling, great for breakfast or a snack!!!
Its very simple with only 3 or 4 ingridients.
Enjoy!!!

I haven't come across any simple recipes that base their puddings and ice creams on bananas and avocados... It is my favorite creation! So simple, quick to make, and absolutely deliciously rich. Just thinking about it brings up my serotonin levels =). For a pudding, use room-temperature fruits. For ice cream, use frozen bananas and fruit (but don't freeze the avocado). For pictures of these puddings and ice creams, go to: http://nocrapdiet.wordpress.com/s-recipes-rawism/, http://nocrapdiet.wordpress.com/r-recipes-desserts/. Enjoy -quickly! =)

This was my favorite dish at a raw vegan potluck I attended, made by the hostess who ever-so-greatly shared her recipe. She says she celebrates Christmas with this dish. It's a quick and easy recipe that doesn't require a whole bunch of exotic ingredients and equipment. She originally suggests to use 1/2 teaspoon of salt - I used less than that and still found it too salty, so I would suggest starting out with 1/4 teaspoon of salt and take it from there. She also adds 1 teaspoon of vanilla extract to the yam / sweet potato mix but I didn't use any. The mixture is soft but it does somewhat hold its shape. I did a quick calorie estimate for those interested and it comes out to about 2400 calories, so that comes out to about 480/400 calories for each piece a 5/6-serving dish. For a picture of the Sweet Potato Casserole, go to: http://nocrapdiet.wordpress.com/s-recipes-rawism/. Enjoy! =)

*Update* I found out that what I was using was a Sweet Potato and not a Yam, so I made the change. Btw I think it's weird how someone rated this recipe with 2 stars only a moment after I posted it...

A mixed raw veggie and herb cauliflower rice!!!