sharing raw, vegan recipes and advice

I didn't find a mock tuna recipe using carrot pulp that seemed fast and easy enough, and since I was in a hurry I made my own. Use in sushi, as a spread or pate for crackers, or in a sandwich.

I'm not adding a picture because we all know what mock tuna looks like. It looks like tuna!

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!

I have been reminiscing about my stay at Tree of Life last spring and all the wonderful aspargus dishes we had. Here is my inspired dish. I hope you enjoy as much as we did.

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.

As a long standing raw food eater, like most of you, I have developed a knack for rummaging through my fridge, pantry and garden, and throwing things together. Today I came up with these delicious stuffed mushrooms that I scoffed down in a flash.