sharing raw, vegan recipes and advice

These are delicious. Perfect when you need something not too sweet, or if you are away from home and need to bring snacks.

After making a cooked Dan Dan Mian for my fella, I really wanted to try making a raw (or at least, mostly raw) version. This is what I came up with, & it was pretty tasty, if I do say so myself.

Traditionally this is a spicy sauce containing preserved vegetables, chili oil, Sichuan peppers, pork, and scallions served over noodles. Apparently, there are as many versions of this as there are Chinese cooks! This one is based on one in 'Authentic Chinese cuisine for the contemporary kitchen' by Bryanna Clark Grogan. The addition of sesame or peanut butter is a modern one.

This is based on/inspired by roshi' Kung Wow Veggies. I am always in the mood for chinese and ethnic flavors. It reminds me of lo mein I used to get at a chinese place in Boston. This took about 5 mintues or less and it's so yummy. Thanks Roshi! And thanks me!

Tasty little guys! The spiciness really depends on each individual pepper. Look for jalapenos are cheap and in season - I got a pound for a dollar.

Living, working and holidaying in Asia has influenced my raw non-cooking immensely. This is one of my favourite dishes that I had created many moons ago yet still love. I usually use any vegetebles I have in on hand but the dressing is always the same. You can eat this as a salad or wrap it in your favourite lettuce, greens or nori. This is the variation of the recipe that I made today. I hope you enjoy it.