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    99 Recipes

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    2 Reviews |  By mliss29

    From Raw Food Celebrations - Party Menus for Every Occasion by Nomi Shannon and Sheryl Duruz. It's due back to the library tomorrow and this looks good! (It says to soak the vanilla extract, but I think that may be a mistake. I will try adding it later.) Cooking time is soaking time.

    Recipe #349700

    3 Reviews |  By mliss29

    From Raw Food Celebrations - Party Menus for Every Occasion by Nomi Shannon and Sheryl Duruz. It's due back to the library tomorrow and this looks good!

    Recipe #349182

    9 Reviews |  By mliss29

    I found this in the newsletter from my local health food store. They got it from goneraw.com and say it's good with Recipe #339032 . They can be eaten right out of the refrigerator or warmed up in a dehydrator. The newsletter editor/raw foodist tops them with raw almond butter mixed with agave, vanilla, and sea salt or the aforementioned cashew icing. The "cooking time" is an estimate of the chilling time.

    Recipe #339136

    4 Reviews |  By mliss29

    When I saw a healthful, whole-foods Halloween treat, I had to buy the Taste of Home Halloween Party Favorites. These are cute and yummy! Thick-skinned oranges will work better, I think. And I had to use my knife a bit before scooping the orange pulp out with a spoon.

    Recipe #322851

    5 Reviews |  By mliss29

    From Alive in 5 by Angela Elliot. I haven't tried it yet, but it looks yummy! Posted for the Veg*n Recipe Swap. (I think I've read that the Himalayan and Celtic salts used in many Raw Recipes are a bit less "salty" than regular table salt, so I would salt with caution and to taste.)

    Recipe #316828

    3 Reviews |  By mliss29

    From Alive in 5 by Angela Elliot. I haven't tried it yet, but it looks yummy! Posted for the Veg*n Recipe Swap. (I think I've read that the Himalayan and Celtic salts used in many Raw Recipes are a bit less "salty" than regular table salt, so I would salt with caution and to taste.)

    Recipe #316597

    1 Reviews |  By mliss29

    From Jane Kinderlehrer's Art of Cooking with Love and Wheat Germ. I haven't tried it yet, but I think it sounds good.

    Recipe #316299

    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!

    Recipe #316190

    4 Reviews |  By mliss29

    From Victoria Boutenko's 12 Steps to Raw Foods. I haven't tried it yet, but I have to give the book back to the library. The recipe says: "you have to experiment to get the consisitency desired." I guess that means add more water if necessary or more solids if it's too wet.

    Recipe #314945

    8 Reviews |  By mliss29

    The little kids and I have a smoothie every day at lunch and so for Zaar World Tour I thought, "well, I should try other people's smoothies and get ZWT points if I'm going to have a smoothie anyway!" Right? Well, I found out I really don't like yogurt in smoothies! But apparently everybody else does! oh well. Here's an all-fruit smoothie. The kind I like!

    Recipe #310997

    5 Reviews |  By mliss29

    From Madhur Jaffrey's Indian Cooking. I've been vegetarian on and off, so I'm not sure if I've ever tried this, but my husband *loves* it. ***cayenne & paprika*** You can combine them in any amount you like, as long as you use a total of 1 1/2 tablespoons. (I usually just use a little bit of cayenne and a LOT of paprika, so the kids can eat it too.) I use chicken legs (because they are cheap) and the marinade covers about 10 legs.

    Recipe #306916

    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.

    Recipe #302765

    From Sergei and Valya Boutenko's Eating Without Heating: Favorite Recipes from Teens Who Love Raw Food. They say about it: "When the potato and dried mushrooms absorb the liquid, they taste just like chicken." I don't know about that, but I thought it was good. I was a little worried about raw potatoes and even asked my husband, "Can you *eat* raw potatoes?" I think he said something like, "well, sure, but who'd want to?" LOL. I did try the end piece of the first one I was grating and managed not to spit it out. I tossed the end of the other one on the compost pile. But the soup was really good! I don't think I've ever had crunchy soup before! (I did use Kikoman. This is a transition! Got to use up what I have, eat the leftovers, complete outstanding Zaar tags, etc.)

    Recipe #302749

    2 Reviews |  By mliss29

    Made for my son's school where they devote a week every year to "Old-Fashioned School". They go to an authentic one-room schoolhouse, wear period clothes, write on slates, read out of McGuffey Readers, play with old-timey toys, etc. I got this recipe from the Texas Hill Country website: http://texfiles.com/pioneercooking/index.htm . "Written on odd scraps of paper, old envelopes and the backs of cancelled checks, these recipes were discovered in an old kitchen cabinet purchased at a garage sale. The recipes, dating from the late 1800s to early 1900s, were used by the pioneers...." The original is as simple as this: Drop Ginger Cakes. Take one cup of sugar, 3 cups of flour, 1 cup of molasses, 1 cup of boiling water, 3/4 cup of butter, 2 eggs 1 1/2 teaspoonfuls of soda, 1 teaspoonful of ginger, 1/2 teaspoonful of cinnamon, and a little grated nutmeg. Below is how I did it.

    Recipe #301867

    4 Reviews |  By mliss29

    Made for my son's school where they devote a week every year to "Old-Fashioned School". They go to an authentic one-room schoolhouse, wear period clothes, write on slates, read out of McGuffey Readers, play with old-timey toys, etc. I got this recipe from the Texas Hill Country website: http://texfiles.com/pioneercooking/index.htm . "Written on odd scraps of paper, old envelopes and the backs of cancelled checks, these recipes were discovered in an old kitchen cabinet purchased at a garage sale. The recipes, dating from the late 1800s to early 1900s, were used by the pioneers...." The original is as simple as this: Lemon Drops. One cup granulated sugar, 2 ounces or 1 tablespoonful butter, 1/2 cup sweet milk, 2 cups flour, 2 eggs, a pinch of salt; flavor with lemon and drop on buttered pan. Below is how I did it. They are kind of cake-like.

    Recipe #301698

    This is good by itself or for use in recipes that call for chicken.

    Recipe #300266

    3 Reviews |  By mliss29

    I've been thinking about this pie for a long time and when I saw 4 pound packages of strawberries for $4.99 at the store I knew today was the day! This is inspired by Recipe #262164 and Recipe #280726. You can also make the strawberry layer with 12 ounces of white grape juice concentrate and add food color. It's a little sweeter that way. I used 3 drops of the neon pink and 3 drops of red and got a really nice color.

    Recipe #299065

    6 Reviews |  By mliss29

    From Indian Vegetarian Cooking at Your House by Sunetra Humbad and Amy Schafer Boger, M.D. "Makes 1 cup (traditional serving = 2 TBS)"

    Recipe #298728

    7 Reviews |  By mliss29

    From Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for "boiling potatoes". I always use baking potatoes. Are they called "russet potatoes"? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant.

    Recipe #298395

    2 Reviews |  By mliss29

    This Kuwaiti recipe is from Madhur Jaffrey's World of the East Vegetarian Cooking. It is also good without the tomatoes (and some proportions adjusted).

    Recipe #298394

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