Submitted by ayisha333 on March 27, 2011 - 10:43am
me and hubby on a hungry spring day
I knew beets were the bomb and spent some time surfing for the perfect raw beet burger - I found several raw and vegetarian recipes - this one I adapted mostly from the addicted to veges and petit chef. I hope you like!
There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But the quantities I have provided will keep you on the right track. Follow them, and you will get a mayo that you can play with.
Flexible recipe for any fruit you wish to make into a spreadable jelly/preserve. Adapted from Carol Alt’s Raw 50. This is very simple, but I added it because I didn’t see any other preserve recipes here and it is great for PB & J sandwiches or for breakfast or anything else you would normally use jelly for.