After learning how good asparagus is for the body and how well it helps the kidneys. I thought this recipe was an excellent one. It is not cooked so the the asparagus is full of Vitamin A, Folic Acid. Did you know that asparagus has the largest percentage of RDA of folic acid then any other food source!! So eat up. This is excellent served as a dip or a spread. This recipe came from one of my favorite magazines: Organic Gardening
From March 7th's Ottawa Citizen. The woman featured is a vegan who promotes raw living (raw living consists of no food being cooked at temperatures higher than 46C (115F). She (and many studies) claim food is healthier this was and retains more nutrients. Well I don't know about the claims, but this sure sounds good!
Mmmm, cheesecake! A healthy, guilt-free version with lots of living enzymes. If you use raw ingredients, and virgin, unrefined, coconut oil (preferably organic), this recipe is so good for you! It looks like a lot of coconut oil, but it works out to less than 1 tbsp per slice, and that's less than the recommended daily amount to get all those wonderful fatty acids they're talking about with coconut oil these days. So, well, hey, have a 2nd slice! :-) We love this cheesecake and we're rarely without one in our freezer "just in case". There are lots of raw cheesecake recipes floating around the 'net, and after trying many of them, this is our version, taking little bits of each and doing what we like with it. I also tend to make more than one at a time, and keep them in the freezer, so I don't have to make them as often. :)
Our family loves this vegan cheese sauce. We're not usually that excited with fake cheeses, but this one has been the exception. Tastes great over nacho chips, baked potatoes, in vegetarian tacos, etc. This recipe has helped us enjoy more vegan meals in our home. We got this recipe from our friend Connie Yroc after she shared this wonderful cheese sauce with nachos with our family one day. After almost losing the recipe last week I realized I must post it right away, because we make it so frequently! Hope you enjoy it. Thanks Connie!
These are so easy to make and are so good for you! Lentil sprouts contain Vitamins: A, B1, B2, B3, B5, B6, B12, B15, B17, C, K, choline, folic acid, inositol, PABA
Minerals: boron, calcium, chlorine, copper, iron, magnesium, molybdenum, phosphorus, potassium, selenium, sodium, sulphur, zinc
The amounts are loosely given. I love them over salads, but are good snacks on their own. Cook time is sprouting time.
From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you.
Contributed by juleskess on goneraw.com, this was my very first raw meal dish. I have been eating Raw but I was not really putting anything into "preparing" something. This is very good and makes eating raw more interesting. The colors are lovely and the meal is healthy!
I found this posted on rawfoodtalk.com. "The cumin and sea salt are very important in this recipe, so make sure you have added enough of both of these to bring out the flavor of this soup." The original recipe called for almonds instead of cashews. This was so good I had two bowls!
I obtained this recipe from someone named Tracy over the vast Internet, at a website I cannot recall since I was doing a search through many at the time. Combining the below ingredients sounds wretched, but it was shockingly good! Could this be Kraft's secret?
From the NY Times. Eating this was the first time I'd had kale, and it was simply delicious!! The only change I had made from the original recipe is that I added lemon zest and it turned out even better! For the bread crumbs, coarsely crushed homemade croutons would work also. Instead of bread crumbs, you can use a nice thin slice of toasted country bread. Zaar wouldn't let me enter the word crusty/chewy country bread into the ingredient list. If you have a microplane, that works good for grating the garlic instead of finely chopping it.
A very healthy alternative to meatballs. I'm always looking for yummy vegan food and I'm especially looking forward to trying this one. Many of my favorite vegan recipes come from the Micheff Sisters, Brenda Walsh, Cinda Sanders and Linda Johnson, on 3ABN. This is one of Brenda's recipes. Suggestions: These walnut balls can be made ahead of time and frozen. Can also use them in other sauces such as spaghetti sauce. Try making them a little smaller and using them for an appetizer. For “crispier” texture, fry them in a little canola oil instead of baking them.
UPDATE: We finally tried this and were not disappointed! Made this with my Quick Vegan Pesto Alfredo Sauce (Recipe #246616) and Onion Herb Foccacia Bread (Recipe #246431)and it tasted terrific! I could see how frying them in a little oil would make them taste better plain, but I couldn't tell that much of a difference with them in the sauce and it's so much healthier having them baked. I'm going to try to make these again this weekend with a vegan gravy and hope it turns out just as good! I've had it now with sweeet and sour sauce and it tasted really nice.
From Sergei and Valya Boutenko's Eating Without Heating: Favorite Recipes from Teens Who Love Raw Food. They say about it: "You can make nori rolls, cabbage wraps, spread it on crackers, stuff mushrooms, peppers, tomatoes, onions, cucumbers, and more." I have adapted it to fit in my little Oscar food processor.