If raw vegan nori rolls with sunflower mayonnaise and tamari salsa excites you, then we’ve got two pieces of good news for you! This is the first awesome recipe from raw vegan chef Jay Halford.
There’s so many things you can do with zucchini. We’ve already had plenty to say about the wondrous versatility of this modest little squash. So let’s focus instead on this amazing persimmon dressing!
If you’ve never tasted a well-ripened persimmon, then you simply don’t know what you’re missing. If tasted before they have had a chance to get really, really ripe — we’re talking almost fermented, even — persimmon is aggressively astringent and unpleasant. But as the fruit matures and the tannin levels are reduced, it becomes one of the sweetest and most incredible tasting fruits you’ll find anywhere. But it does take patience! You have to let the persimmon ripen until it becomes so soft it is squishy. Which makes it ideal for dressings!
As always, ginger provides a lovely spicy foil for the sweetness of the persimmon dressing. Give it a try!
Mindfulness is about paying attention. Regarding food, it’s about our conscious awareness of the experience of eating, both outside and inside the body. We pay attention to the smells, textures, flavors, temperature, and even sounds of our food. We notice the physical expression of the body. Where do we feel hungry? What does being full…
Onion rings might not be the first thing that comes to mind when you think of nourishing raw foods. But that’s precisely what makes this incredible raw recipe so amazing! There’s raw pizza, raw burgers, so how could we not have some raw onion rings, too? With all the raw food creativity out there, there’s no limit to what can be done with wholesome, nutritious raw foods!
Looking for something to do with all those pumpkin seeds you just scooped out of your jack-o-lantern? Well how about use them as a garnish on a delicious salad as colorful as autumn itself?
This slaw isn’t fermented, but that means you can whip it up easily in just a few minutes without any preparation. However, if you like to make your own “real” coleslaw, you can substitute that for the 2 cups of cabbage for an even tangier rainbow slaw!
This delightful fruity salad is a great way to get yourself into the spring mindset! Super easy to make, this strawberry cauliflower salad is also easy on the wallet. And with all that money you’ve saved, you can get out there and enjoy the fresh new season!
Salads are as much about texture as they are about taste. The cauliflower adds that crunchy dimension you often get from nuts (or pomegranates!). But feel free to add some chopped almonds or walnuts in there too, if you’re looking for a little more crunch or some extra protein.
The best part of this recipe though is the dressing. There’s nothing like a good salad dressing. Oil and vinegar goes a long way, but sometimes you want to add a little sweetness to your life. The combination of onion, garlic and vinegar with strawberries and agave syrup makes for an unforgettable, tangy dressing that you’ll probably want to put on all sorts of salads. And that raw garlic isn’t just for flavor!
Because this salad is so sweet, chef Lisa Viger even recommends having it for breakfast. Talk about versatility: a strawberry cauliflower salad that can be had for breakfast, lunch, or dessert. You might even be tempted to make some for dinner!
Votes: 2 Rating: 5 You: Rate this recipe! Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe ServesServes 44 LevelLevel ModMod IngredientsIngreds. 1515 TotalTotal 4hr4hr Votes: 2 Rating: 5 You: Rate this recipe! Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe ServesServes 44 LevelLevel ModMod IngredientsIngreds. 1515 TotalTotal 4hr4hr This vegan…
Now, now, stop wrinkling your nose. Yes you, I see you. There is always something new to made for dessert. For starters the creamy smoothness of this ice cream will far surpass many of the standard commercial ice creams that you will find at your local grocery store. See, I am easing you into this onion ice cream idea. hehe Is it working? I wanted to create an ice cream I would fall madly in love with, you know the kind that you just want to bathe in? Ok, maybe we don’t want to bathe in onion ice cream, but hang in there with me. It’s not often that I let you down, why would you think that I would start here?
In my kitchen lab, our (my) unique flavor development process embraces the idea that “eating ice cream is an experience that creates memories”. Our (that would be my again) “recipe” for developing a new flavor includes large measures of experience, passion and down right “pickiness” for creating a memorable flavor.
My flavor development team (ah, me again hehe) includes very passionate people (me) who enjoy GOOD ice cream. Their (those would be my) ice cream flavor concepts are brought to life in our lab where we (I) try as many creative flavors that I can handle. Our Team (Bob and I) is committed to eating as much ice cream as necessary to ensure that only the best flavor concepts make it into the Nouveau Raw line-up! Dang, I really need to hire a larger staff! lol