Tag Archives: basil

Creamy Mushroom Pesto (raw-vegan)

CREAMY MUSHROOM PESTO (raw-vegan) Pesto is another one of those dishes that we can all let our creativity out with. Most people think of PESTO as a sauce that is made of basil, olive oil, garlic and pine nuts- it can be raw or cooked -but mainly cooked. I like to think of pesto as […]

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Pesto Sweet Potato Vermicelli (raw-vegan)

PESTO SWEET POTATO VERMICELLI (raw-vegan) On my quest to turn traditional dishes into new and improved RAW and VEGAN dishes, I have been stumped on pasta. It seems that everyone has a version of  raw “zucchini” pasta…. OK. Zucchini is great but what about the other veggies that can be turned into raw pasta?? This […]

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Insalata Caprese (raw-vegan)

INSALATA CAPRESE (raw-vegan) One thing that I have found while being on a raw vegan diet, is realizing how much dairy and meat I used to eat. Most of our traditional dishes are centered around these items no matter what heritage we are from. Although I have cut out dairy and meat from my diet, […]

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“Smokey” Tomato Sauce (raw-vegan)

“SMOKEY” TOMATO SAUCE (raw) Looking for a delicious tomato sauce to use with raw sprouted bread or on raw vegetable noodles? Look no further then my “SMOKEY” TOMATO SAUCE. This recipe is 100% RAW, VEGAN, and GLUTEN FREE yet it is bursting with flavor and is good for your tummy! MAKES ABOUT 1 or 1.5 […]

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Watermelon Salad (raw-vegan)

WATERMELON SALAD (raw-vegan) This is a superb recipe if you have the last of your harvest of heirloom tomatoes, some fresh basil, a personal watermelon and ripe oranges. SERVES 4 1/2 of a ripe organic personal seedless watermelon, medium diced, reserve any juice 2 ripe organic Valencia or blood oranges, reserve peel (reserve for your […]

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Pesto Roasted Chicken

PESTO ROASTED CHICKEN      Autumn is my favorite time of the year because of all of the beautiful colors and hearty food that we tend to cook when when weather starts to get chilly. As the temperature starts to drop, I like to heat it up in the kitchen. This is the time of year […]

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Roasted Chicken Stock/Soup

ROASTED CHICKEN STOCK AND SOUP ROASTED CHICKEN STOCK– makes about 10 cups stock 1 whole PESTO ROASTED CHICKEN bones and skin, cooked, meat removed, shredded and reserve in refrigerator  (see recipe PESTO ROASTED CHICKEN here) 3 cups vegetable trimmings (reserved vegetable trimmings from roasted chicken recipe PLUS 1 whole large organic yellow onion, 6 whole […]

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Orange Champagne Vinaigrette (vegan)

ORANGE CHAMPAGNE VINAIGRETTE (vegan) Makes a little over 1 cup of dressing 1/3 cup orange muscat champagne vinegar 3/4 cup organic olive oil 2 Tbsp. fresh organic basil leaves, fine chopped (from your window herb garden) 1 tsp fresh organic garlic fine chopped 1 tsp. fresh ground dried organic orange peel pinch of fine ground […]

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Spiced Artichokes (vegan)

SPICED ARTICHOKE (VEGAN) Serves 2 entrees 2 extra large fresh organic globe artichokes, stem removed (when picking them, go for the ones that the leaves are tight together and globes are dense) 1 Tbsp. fresh ground dried organic orange peel 1 tsp whole coriander seeds, coarsely crushed in a mortar-pestle 7 whole allspice, fine ground […]

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Mediterranean Tofu Medley(vegan)

MEDITERRANEAN TOFU MEDLEY This is a great complete protein vegan dish that doesn’t skip the flavor– just the meat. For you non-vegans, this is a great dish to serve with grilled portobello mushrooms on your “Meatless Mondays”. Serves 2 5oz or 1 cup organic super firm sprouted TOFU, medium diced 1 Tbsp. organic olive oil […]

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Vegetable Quiche

VEGETABLE QUICHE   Serves 4 entrées or can be cut into 8 slices for side dishes: 1/2 large organic red bell pepper, medium diced (about ¾ cups) 1 medium organic green zucchini, medium diced (about 2 cups) 6 large organic garlic cloves, chopped fine 1 Tbsp. organic butter 2 Tbsp. water 10 large black olives […]

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