sharing raw, vegan recipes and advice

This dairy free and egg free mayonnaise tastes nearly like the original version! Actually I think the taste is much better...and its healthy! :- )
For the first time I recommend to make a small amount of the mayonnaise ( thats about 1/4 cup-1/2cup of almond milk )

Delicious Sweet Mango Salsa that will go on anything! Despite the jalepeno, this salsa is very light and sweet and has only a little spicy after taste. Because of the colors of the tomatoes, it looks bright and summer-y! Makes a great dip for veggies or bring to a party for an appetizer!

I had experimented a lot, till I finally found my own favourite salad dressing. It's both tasty and colorful, and could easily be a dish in itself. I usually make this dressing when the salad is green, made of usually chinese leaves or corn salad (also known as valeriana locusta). I buy some green vegetables on my way to work, use this dressing and voila, there's my delicious lunch.

This recipe is not 100% raw as it has vinegar and toasted sesame oil in it but it is still quite healthy and incredibly flavorful. Put this over a salad with romaine, red onion, tomato, carrots, bean sprouts, cucumber, and red pepper and you've got yourself quite a tasty meal. Yum!

OK, this may sound like an exotic or hard to get main ingredient--but its actually probably growing in your yard! If you've never tried chickweed, youve GOT to try it. its a mild, tender green, and it just tastes, well, GREEN. it also grows abundantly and spreads. harvest it by taking the vibrant green tips, the first few inches or so. it will grow back in a few days. apparently it also grows through the winter in some climates. you dont want the mouse-eared, hairy chickweed, you want the one with smooth leaves that can be identified by holding it up to light and you will see a row of hairs running up the side, that changes sides at each leaf junction.

Anyway, every time i make this, i end up practically licking the food processor. and there never any left to save. it is THAT good. and great to use while the traditional basil for pesto is out of season.