I am the only raw enthusiast in my family, so I often make dinners for just me. I’ve been burned by making a huge recipe and having it not turn out well. I really don’t like wasting food. I’ve learned to scale back my dishes so that I’m not disappointed. I am disappointed I didn’t make more of this recipe!!!! It was the best raw dish I have ever made. I’ll probably triple the recipe next time. I could seriously eat this for a few days. Happy eating!
This will make a grilled meat type flavor and texture. Very hearty and even chewy. I worked on this for a year. Now it’s just right. Goes well with my “Sweet Tangy Southern Barbeque Sauce” mushroom lemon dates sage thyme rosemary
Absolutely delicious! I tossed this together on a creative whim as a take-to-school lunch for my companion, who is a middle school music teacher. I included a bag of celery sticks in case he felt like eating it as a dip.
This is a recipe for a spinach caesar salad (make a more traditional caesar by substituting 1 large head of lettuce for the spinach). Recipe by Rhio in her book Hooked on Raw.
A flavorful raw lasagna, best made one day in advance (taking into account the time to make the sunflower pate, this recipe will be ready to eat a couple days after you begin your first soaking). Ingredients include a marinara sauce and sunflower pate.
Recipe from Nomi Shannon at the Raw Gourmet.