The upside of juicing carrots is all that wonderfully healthy juice; the down side is all the pulp that usually goes to waste. It was chilly here today and I wanted a nice warm soup. This is the result of that experiment. My picky husband really liked it. I hope you will too!
After weeks of traveling to a specialty store 40 miles away to buy their "Spicy Peanut Dressing" I finally figured out that if I could buy it, I could build it! So, with some tweaking (I felt like a chemist at times!) here is what I believe is a winner! Adjust the heat by adjusting the sriracha.
For the health of it, DH and I are trying to incorporate more vegan and raw foods into our diet. My good friend and her husband are on a similar path. Lately, she's been telling me tales of smothering everything with this vegan cheese sauce -- crackers, veggies, chips, pasta -- you name it. So, it is here for safekeeping. Can't wait to get started!
Since I've started eating more raw foods, I really enjoy the fact that I can have dessert for breakfast and it's a healthy thing! Although there is no cooking time for this, there is a 4 hour "set up in the refrigerator" time, so that the chia seeds plump up and get like tapioca.
A great change of pace from tomato salsa! I've had this Tropical Fruit Salsa rolled in a romaine leaf for a quick lunch; served over black bean burgers to guests who were not vegetarian and they sang its praises. Super with chips as well. I hope you enjoy!
Spring-boarding from another recipe here on Food.com, I altered it to accommodate our tastes, dietary habits and refrigerator contents. =) DH thoroughly enjoyed it, so that makes this a winner! Amounts are approximate and this dish allows great flexibility so you can have more of what you like.
Just joined a group on FB called "Uncooking101.com" and got this recipe today in my News-feed. We had it for lunch and were delighted! As it turned out, I didn't have red bell pepper, so I used the carrot-beet pulp left over from juicing, nor did I have chipotle so I subbed a sprinkle of smoked paprika. It was fabulous!
Just made this for lunch from available ingredients and was hooked. I call it almost raw because you cook the quinoa and onions in this version. To make it fully raw, sprout the quinoa and mince the onion superfine. I hope you like it!
The full title of this recipe is: Eva Rawposa & Uncooking 101’s Raw Vegan Super Easy Falafel With Lemon Garlic Aioli and I got it at healthyblenderrecipes.com Cooking time is dehydrator time. You can eat it right out of the bowl; it does not have to be dehydrated. Here for safekeeping.
When I was a little girl growing up in NY, our little Italian family was a close knit group that gathered every weekend for fun family times and, of course, FOOD! Although seldom on the menu, this remains one of my favorite dishes. After some searching to enjoy these savory-sweet flavors again, I found this on Italicious.wordpress.com. Mangia!
The upside of juicing is that you get maximum nutrition with minimum food prep. The downside is that you have all this pulp that is too good to just throw away. What's a Mom to do?? Black Bean Burgers to the rescue, ta da!
I found the original of this recipe on theshiksa.com, a blog about Kosher foods. I tailored it to our likes and dietary constraints. Then in another episode of rushing in where angels fear to tread, I doubled the recipe and served it at a congregational dinner. Lots of lip-smacks from the crowd. Yay, we have a winner!