sharing raw, vegan recipes and advice

I've really been craving my mother's tuna noodle casserole lately (my childhood fave), and figured I could make something at least somewhat similar. This recipe was really pretty easy and didn't even take as long to make the real thing! All I used was a blender (blendtec) and the Joyce Chen spiral slicer set on wider setting (the opposite of the angel hair like pasta setting). You could even make the "noodles" using a plain old veggie peeler. You can also substitute mushrooms for the cubed zucchini in this recipe, and the sauce could be used all by itself as a dip! I will say, I never really measure anything and I feel this recipe should be made to each persons taste. Hope you enjoy!

A satisfying, fun and spicy mix for travel or home, this is so simple that I make it at my desk at work! Pictured is this recipe made with Synergy Mystic Mango KT in a 16 oz. wide-mouth Mason jar.

Recipe for Raw Vegan Ceasar Salad-It tastes just like the real thing, perhaps better!

Was craving a zippy broccoli soup -- this is what I came up with. The jalapeno pepper and garlic give it some kick, so reduce the amounts if you prefer a more bland taste. Dehydrated mushrooms add a nice chewy texture -- but fresh mushroom work well too.

Broccoli Slaw

I invented this recipe when my house-mates told me they didn't want the stems from their broccoli. That's why at first I just used stems, which is delicious, but using the heads of the broccoli tastes just as good-- it's up to you!