Roasting sweet potatoes really brings out their natural sweetness and almost caramelizes them and the addition of orange juice, mandarin slices and fresh rosemary works with the flavor of the sweet potatoes to create a subtle but very tasty dish. It’s great served warm or cold the next day. It’s really filling too, I’ll often…
Basil Cashew Pesto
Yesterday I was fortunate enough to find fresh basil at a local gardeners market for a great price. I bought lots so that I could make basil pesto, for the first time ever. It was so easy and it turned out pretty well. Fresh herbs are always magical to work with, but here’s what’s special…
Rosemary, Garlic and Walnut Kefir Cheese
This is a beautiful, tangy, silky-soft cheese perfect for spreads and dips. With just a few simple ingredients, it’s very quick to make up if you have already strained the kefir through cheesecloth to make the cheese. Since it’s made from milk kefir, it has all the healthy probiotic benefits of kefir, but the cream…
Red Cabbage Braised with Olive Oil and Garlic
Red cabbage is a superfood, and this has to be one of the simplest, yet tastiest ways to eat lots of it. I love cabbage, maybe it’s the Irish in me, but I can make a meal of this. Properly cooked cabbage has a slightly sweet taste which is complemented by the garlic. If you…
Marinated Portobello Mushrooms
If you love sauteed mushrooms but hate the taste of them raw, and are trying to eat a raw vegan diet, then this recipe is for you. Using a dehydrator, olive oil and spices, you’ll be amazed at how you can totally transform the taste of raw mushrooms to so closely resemble sauteed mushrooms.
Keep the temperature setting of your dehydrator at 115 degrees F or below, and you won’t destroy any of the important enzymes in raw food, but the warmth is enough to change the texture and taste of the food, similar to cooking at higher temperatures. In the case of mushrooms, these are every bit as delicious as sauteed mushrooms.
Sunflower Walnut Pate – TuNo
I love this pate, it’s so tasty, nutritious and versatile. It can be used in sandwiches and wraps, as a spread or dip or simply drop a scoop on top of a green salad. It’s also called TuNo because it tastes and looks very similar to tuna salad, but it’s vegan, in fact it’s a super-healthy raw vegan dish. Now if you’re one of those vegetarians or vegans who hates the taste and smell of tuna, you’ll still love this no fishy taste or smell. I suspect what most people really love about tuna salad is more to do with the added ingredients than with the tuna itself. But the tuna provides a vehicle and texture that holds it all together and gives you that high-protein full feeling. Well, the walnuts and sunflower seeds do the same in this case, and the taste really comes from the spices and other added ingredients.
Great dish to serve to your non-vegan friends – see how many of them can guess that it’s not actually tuna.
This is a great accompaniment to enchiladas or burritos for a delicious and nutritious meal. It’s a great way to use up vegies that are starting to go a bit wilted too, since you are baking them in a casserole dish the will turn out nice and tender and full of flavor.