electricity_free
Nadia's Hippie Wrap
Submitted by natural_vegan on May 25, 2008 - 3:23pm
Servings:
Serves 1Super simple, quick and easy, nutritious and delicious. What more can I say? The funny thing about this is I do not care for any of these items alone but together… together they are one of my favorite foods!
easy asparagus
Submitted by stylistchick on May 18, 2008 - 9:12am
Servings:
2-4better than cooked asparagus!
Olives
Submitted by chaewen on May 2, 2008 - 2:16am
Olives are disgusting straight off the tree. Commercially they are cured using lye, eg. caustic soda, which neutralizes the bitter taste. After which they are pasteurized. I prefer to do it with water and keep them raw.
lemon dill avocado salad
Submitted by stylistchick on April 11, 2008 - 8:37pm
Servings:
1an easy salad to awaken the taste buds. nut free, gluten free, and no added sweeteners.
McNeill's Mom's Lemon Dill Pickles
Submitted by germin8 on April 2, 2008 - 3:29pm
Servings:
1 or More Servings“Careful when you open a jar of these – the only way to stop eating them is to finish the jar.” – McNeill
This recipe compliments of David McNeill. It was adapted from ‘Tasty Vegan Delights’.
When I took a bite of these cucumbers, I couldn’t believe how good they were.
I especially like this pickle recipe because it does NOT use vinegar, an amylase (enzyme) inhibitor. Although, apple cider vinegar has its benefits. Fresh dill could be used.
As with any recipe that uses lemons, make sure the lemons taste ‘right’ or taste good. Lemons can make or ‘break’ a recipe.
