salad
Sweet Tart Collards
Submitted by Brutha Nature on October 7, 2010 - 12:15pm
Servings:
4A simple and quick collard green recipe with a dynamic twist. Recipe was adapted and tweaked a little from one offered by the Yabba Pot Vegatarian Restaurant in Baltimore. Check them out.
Tags:
Goddess Salad: Figs with Field Greens and Hummus
Submitted by SistahGoddess on September 26, 2010 - 2:07pm
Servings:
1 to 2I made this salad in my hotel room while I was traveling. I did make the hummus at home and packed it in a quart size mason jar to last the whole week!
Marinated Arame Delight
Submitted by Sweet Adeline on September 5, 2010 - 10:52am
Recipe by Rita Romano
This slaw is very low in Cholesterol. It is also a good source of Thiamin, Folate, Phosphorus, Copper and Manganese, and a very good source of Vitamin C and Vitamin K. My boyfriend said it was seasoned like sausage. I accidentally added twice as much cayenne as required, and I put in a LOT more fennel seed. so feel free to take liberties with these two.
Garden Gastronomy
Submitted by Sweet Adeline on August 24, 2010 - 6:47pm
Servings:
6-7 as a meal, or twice that as a siderecipe by Rita Romano
This slaw is low in Sodium, and very low in Cholesterol. It's also a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium and Manganese, and a very good source of Vitamin A, Vitamin C, Vitamin K and Folate.
my non-raw non-vegan boyfriend likes it.
Cukes and Kale Salad
Submitted by Rawxy on July 27, 2010 - 8:23am
Servings:
1 or 2Inspired by my new best friend, The Flavor Bible, I came up with a new way to eat kale (insert: doesn't include an avocado, ha).
