italian
Lasagne for 1
Submitted by om... on April 19, 2007 - 8:42pm
Servings:
Makes 1 serving.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!
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Grilled Meat! for stir-frys, BBQ Beef, Kebabs, etc
Submitted by chriscarlton on April 5, 2007 - 9:58am
Servings:
Makes a large bowl that appears to be about 2 pounds of grilled meat.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
Italian Casserole
Submitted by Za on January 26, 2007 - 1:40pm
Servings:
Makes 2-3 cups.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.
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Spinach Caesar Salad and Caesar Salad
Submitted by kandace on January 24, 2007 - 12:01pm
Servings:
Serves 2This 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.
Lasagne
Submitted by kandace on January 23, 2007 - 9:29am
Servings:
8-10 servingsA 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.
