This is one of my unique inventions and creations 3 years ago in my 1st book RAW IN TEN MINUTES I am surprised people don’t talk about it or I don’t see it elsewhere it is a really fun recipe! My roommates in the Mission in San Francisco were really enthusiastic when I was writing RAW IN TEN MINUTES and they asked me a lot of questions. One asked me if I had a Chili Cheese Fries recipe, so I thought about it and came up with this one! One other roommate asked if I had a “Steak” recipe he was vegetarian but was joking around but I came up with one that I will post later too. Chili Cheese Fries yum, this one really looks and tastes like it too!
I was craving a nut burrito i had at a raw restaurant once so I came up with this and it tasted very similiar! The original burrito used nuts but I wanted to cut the fat content so used seeds. I admit, the olives i used weren’t raw but the one I had at the restaurant used raw olives..gave it a salty flavor and compliments the nutty and garlicky taste of the sunflower pate. It was a quick lunch and yummy!!!
YEAH! i was obsessing over spanakopita, a greek pie of spinach and feta cheese wrapped in phyllo dough, for weeks and have developed a pretty close substitute. thanks to kandace and poemmom for providing base recipes with which to work.
Plain philly cream cheese. This recipe is a quick and easy, dreamy cream cheesy. Use it in sushi! Spread it on raw bread, tortillas, bagels, muffins, treats! How about a yummy red pepper relish mixed with cream cheese for a suculent chip dip! Lather up a long celery stalk and chomp chomp chomp! You apple slices might want to take a double dip trip! You can also use this as a base start for raw cheesecake filling, all you’d need to add is some vanilla and agave or honey…Go wild why don’t you?! I created this to go in my “Mock Philly Roll”
This is a favorite recipe of ours. Creamy and spicy. Works well on wraps, burritoes or, yes yes yes! as a dip. You can make it spicier if you so choose. I have also used cashews in place of the macadamias or the pinenuts. This recipe is a takoff on one by Jackie Graff from Sprout Raw Foods. I usually omit the lemon juice that is with the water.