This was my favorite dish at a raw vegan potluck I attended, made by the hostess who ever-so-greatly shared her recipe. She says she celebrates Christmas with this dish. It's a quick and easy recipe that doesn't require a whole bunch of exotic ingredients and equipment. She originally suggests to use 1/2 teaspoon of salt - I used less than that and still found it too salty, so I would suggest starting out with 1/4 teaspoon of salt and take it from there. She also adds 1 teaspoon of vanilla extract to the yam / sweet potato mix but I didn't use any. The mixture is soft but it does somewhat hold its shape. I did a quick calorie estimate for those interested and it comes out to about 2400 calories, so that comes out to about 480/400 calories for each piece a 5/6-serving dish. For a picture of the Sweet Potato Casserole, go to: http://nocrapdiet.wordpress.com/s-recipes-rawism/. Enjoy! =)

*Update* I found out that what I was using was a Sweet Potato and not a Yam, so I made the change. Btw I think it's weird how someone rated this recipe with 2 stars only a moment after I posted it...

The sweet tart beautiful strawberry compliments the peppery arugula in this salad. There is also lemon zest and raspberries for a nice tart flavor. All together with the dressing it is a wonderful adventure for your senses!

http://veg888.wordpress.com/2010/04/14/strawberry-arugula-salad-...

This was a lovely mistake. I was attempting to make apple-cinnamon grawnola. I'm so used to making grawnola with dehydrated buckwheat groats (simply adding fruit and syrup to the dry groats then dehydrating), but this recipe called for soaked b.g. and I misread the recipe and didn't realize that the syrup was to be added to the soaked groats- not processed along with it! If the groats would have been dry it would have been fine. So, the outcome was bread/toast. It's the tastiest mistake I've made this year.

**The texture is soft like bread, similar to Ezekiel bread.

www.itveganatgenesis.blogspot.com

Traditionally served with the Lebanese mezze (appetizer course), this dish can be served raw or cooked and traditionally uses lamb. Here is a tasty raw version of this dish...