recipe

[Guest guest]

Aglia Olio w/sun-dried tomatoes

 

 

1/4 cup olive oil

8 cloves garlic, minced

1/3 cup pine nuts (or walnuts)

1 LB farfalle (bowties)

6 sun-dried tomatoes

1/2 cup parsley

1/2 cup grated Parmesan cheese

 

Heat 3 TBS oil in skillet and reserve the rest. Add the garlic and sauté, stirring frequently until golden. Cook the pasta, drain and transfer to serving bowl. Add the garlic, tomatoes, parsley, nuts and Parm cheese and remaining oil. Toss together.

 

Enjoy!

 

[Guest guest]

Gary-----sounds yummy, fast and simple! Thanks for posting it.

 

Sheryl <ssarndt wrote:I went to our vegetarian society potluck

yesterday and made an

interesting dish if you like Mexican/New Mexican food. One of the

local restaurants calls this type of dish: Pepitas fritas con

frijoles.

 

I'm terrible with measurements, so bear with me here.....you can't

destroy this dish!!

 

You'll need:

 

 

diced potatoes

can of refried beans

can of pinto beans

salsa

green chiles (maybe 5 or 6 roasted, peeled, frozen then thawed)

salt/pepper

red pepper

olive oil

 

I diced up about 5 or 6 medium potatoes and fried them in the olive

oil. I added some green chile and fried them until they were done.

Then, I added the can of refried pinto beans, some salsa and 1/2 of

a can of pinto beans. (I have made it with just the refried beans.)

I added the rest of the green chiles and just heated the mixture

through. This is very good by itself, or I sometimes eat it in a

tortilla as a burrito. It's also very good with cheese too. Enjoy!

 

 

 

[Guest guest]

This sounds very good - all those wonderful roasted tomatoes too! And I like

the idea of the white beans with onions topped by that lucious tomato blanket!

Very pretty. The idea of caramelizing the tomatoes appeals to me ;=)

 

Thanks so much ;=) I've put it in the Files of course!

 

Best,

 

Pat ;=)

 

> The recipe worked well on Sunday, so I wanted to share it with each of you.

I made a few modifications, and am including those here.

>

>

> White Beans with Roasted Tomatoes

[Guest guest]

Hey Rebecca,

Are you going to try this again soon? If you are, I was going to

suggest that you freeze the tofu overnight and then thaw it and

proceed with the recipe. I wonder if that will make the tofu more

like the one in the restaraunt? Can you let me know if this works

better cuz if it does, I definately want to try this.

Thanks!

Stef

[Guest guest]

Congratulations!!! What a success story. I adore San Choy Bow. Shall have to

make some really really soon. Thanks for that!!!

 

gf.

 

, " livecompassionately " <

livecompassionately@c...> wrote:

> OKAY this is officially my first recipe ever anywhere that I made on my own

from scratch. My bf and I had been to a restaurant here called PF Chang's and

they make these tofu lettuce wraps there that I just can't get enough of.

Anyhow, last time we ate there, I inspected the food to figure out what went

into the mix. So last night I tried to duplicate it somewhat at home and it

actually came out great! Go figure, I'm a horrible cook so I guess there IS

hope! It's enough for 2 or more and if you only make it for yourself you're sure

to have leftovers. Anyhow here's what i used:

>

> Ingredients:

>

> 1 block extra firm tofu cut into small squares (as small as u can get em)

> 1 large onion (can be white or yellow)

> 1 can water chestnuts drained and chopped small

> Tamari Sauce to taste (I'm not sure how much i used, maybe an 1/8 of a

cup?)

> Olive Oil (or choice of cooking oil)

> Onion powder (optional)

>

> Now, I prepared it by mixing all the ingredients together first and marinating

the mix in the tamari sauce. Then I heated up some oil in a pan and threw in

the mix. I didn't know this, but it seemed that the tofu became more firm as I

cooked it, which I was wondering what kind of tofu they used in the restaurant

recipe that got it so firm and not jiggly, but as I cooked it, it seemed to get

more

firm (as you can tell I'm a very inexperienced cook...lol!) I let it cook for a

while,

turning the mix occasionally and browning the tofu. I also added a bit more

Tamari sauce for taste. I threw in some onion powder but don't think it really

needed it, so that's optional. I cooked it until i was satisfied with the

texture of

the mix and until the tofu was browned and the mixture was a darker brown. I

then served it along with large lettuce leaves (you can use iceberg as the

leaves are better for wrapping or any other crunchy lettuce leaves) and

wrapped the mix in the lettuce leaves. DELISH!

>

> I still have yet to experiment with this, but I'm thinking it may have been

better to saute the tofu in large slices first and then cut it up and heat it

together with the other ingredients just so the tofu was more " well done " . Can

someone tell me if it's true that the tofu gets firmer as it cooks or is there a

type

of tofu that is firmer than nasoya extra firm?

>

> I hope this recipe doesn't sound too mish moshed, I threw it together last

night and it was so good I had to tell someone about it, even if it's still in

the

experimental stages, I was just excited that I cooked something without

burning it or ruining the flavor! Woo hoo! ....it's the little things....lol.

Thanks a

bunch everyone. This group is so nice. -Rebecca

>

>

>

> PLEASE CLICK HERE TO HELP THE HAYWARD RABBITS!!!!! Our

Links:Linus & Lucy's Playground Compassionate Planet Read and sign the

petition to help stop animal cruelty at PETCO(email me for more info)

[Guest guest]

Shari - Your recipe sounds delicious! I have successfully used EnerG

Egg Replacer in baked goods. The box states, " A culinary egg substitute

- a blend of raising ingredients and stabilizers in a gluten-free base;

contains no eggs or animal protein. " I got it at my local hf store.

Karen

[Guest guest]

ha ha...pie is easy, the crust ain't though!!

 

I cannot wait to try the stuffing recipe, it does look a cinch and I

know some boys who'll just love it!!

 

Thanks...how'd the phone call go...or should I read on??

 

m

[Guest guest]

I cannot tell you how good it is! It's not that it's pineapple, I like pineapple

but never was a huge fan, but this is just out of this world tell me what you

think!

 

Chanda

-

melissa_hopp

Sunday, March 27, 2005 10:23 PM

Re: RECIPE

 

 

 

ha ha...pie is easy, the crust ain't though!!

 

I cannot wait to try the stuffing recipe, it does look a cinch and I

know some boys who'll just love it!!

 

Thanks...how'd the phone call go...or should I read on??

 

m

 

 

 

 

[Guest guest]

well the phone call went ok actually, LOL, prepare for the worst and it will be

better, LOL. She was on good behavior, LOL, and she couldn't talk long because

she was making Easter dinner, LOL.

Blessings,

Chanda

-

Chanda/Maria

Sunday, March 27, 2005 10:54 PM

Re: Re: RECIPE

 

 

I cannot tell you how good it is! It's not that it's pineapple, I like

pineapple but never was a huge fan, but this is just out of this world tell me

what you think!

 

Chanda

-

melissa_hopp

Sunday, March 27, 2005 10:23 PM

Re: RECIPE

 

 

 

ha ha...pie is easy, the crust ain't though!!

 

I cannot wait to try the stuffing recipe, it does look a cinch and I

know some boys who'll just love it!!

 

Thanks...how'd the phone call go...or should I read on??

 

m

 

 

 

 

[Guest guest]

Good Luck Kelly!

I just wanted to share that I get the 9:00 cravings too and they last til

10:30, or I brush my teeth, to force myself to stop eating! I think I need

to eat soemthing a little more substancial around 7:00 and that would help.

Does anyone use a specific time when they just stop eating...to allow the

body to fully digest overnight? I've read that 7 or 8 is a great time, just

wondering.

 

I can't help with the recipes, as I am new to this too.

 

Tiffany

-

" Kelly Willhauck " <spunky

<rawfood >

Thursday, May 04, 2006 2:07 AM

[Raw Food] Recipe

 

 

I am having a really hard time at nights, with my cravings.

I make it up to 9pm, and then it hits me.

I think i need a recipe for crackers or tortillas...

I'm not having a good transition period. I'd really like to go 100% raw.

I think im being way too hard on myself, but i'm motivated. AHHHHH!!!!!

 

Does anyone have a recipe for pinto beans, by chance?

I love refried beans, obviously i can't have them on the raw diet.. but is

there anyway to soak and make them softer and tasty? I haven't tried yet..

i'm anxious though.

 

So far, 80% raw.

Kelly

 

 

[Guest guest]

I'm having a night time thing going on too that is new and has been

going on for the past three weeks or so. I crave fat really late at

night - just before i go to sleep. I can't for the life of me figure

it out...

 

Bridgitte

 

rawfood , " Kelly Willhauck " <spunky wrote:

>

> I am having a really hard time at nights, with my cravings.

> I make it up to 9pm, and then it hits me.

> I think i need a recipe for crackers or tortillas...

> I'm not having a good transition period. I'd really like to go

100% raw. I think im being way too hard on myself, but i'm

motivated. AHHHHH!!!!!

>

> Does anyone have a recipe for pinto beans, by chance?

> I love refried beans, obviously i can't have them on the raw diet..

but is there anyway to soak and make them softer and tasty? I

haven't tried yet.. i'm anxious though.

>

> So far, 80% raw.

> Kelly

>

>

[Guest guest]

Hi, Tiffany! It didn't work last night but I try to finish eating by

8 p.m. The last meal of the day is when I have my huge salad.

 

Tommie

http://www.rawburchard.blogspot.com

 

rawfood , " Tiffany Beckwith " <tbeckwith

wrote:

>

> Good Luck Kelly!

> I just wanted to share that I get the 9:00 cravings too and they

last til

> 10:30, or I brush my teeth, to force myself to stop eating! I

think I need

> to eat soemthing a little more substancial around 7:00 and that

would help.

> Does anyone use a specific time when they just stop eating...to

allow the

> body to fully digest overnight? I've read that 7 or 8 is a great

time, just

> wondering.

>

> I can't help with the recipes, as I am new to this too.

>

> Tiffany

> -

> " Kelly Willhauck " <spunky

> <rawfood >

> Thursday, May 04, 2006 2:07 AM

> [Raw Food] Recipe

>

>

> I am having a really hard time at nights, with my cravings.

> I make it up to 9pm, and then it hits me.

> I think i need a recipe for crackers or tortillas...

> I'm not having a good transition period. I'd really like to go

100% raw.

> I think im being way too hard on myself, but i'm motivated.

AHHHHH!!!!!

>

> Does anyone have a recipe for pinto beans, by chance?

> I love refried beans, obviously i can't have them on the raw diet..

but is

> there anyway to soak and make them softer and tasty? I haven't

tried yet..

> i'm anxious though.

>

> So far, 80% raw.

> Kelly

>

>

[Guest guest]

post it! Post it!

--- rawfood <Joyloulin wrote:

> Yes, I would like the recipe.

>

> Louise

>

> <There is a great recipe for curried cauliflower in

" Warming Up to

> Raw Foods " . If y'all want it, I'll post it, let me

know. You may

> already have it if you have the collection of uncook

books that I

> do :>)

> Melanie>

>

>

>

>

> [Non-text portions of this message have been

removed]

>

 

 

Everybody's got a little light under the sun!

George Clinton.

 

 

 

 

 

 

 

 

 

[Guest guest]

> post it! Post it!

> > Yes, I would like the recipe.

 

Well, thanks for making me feel wanted :>)

 

This is from the book " Warming up to Living Foods " by Elysa Markowitz

 

Cauliflower Casserole

4 - 6 servings (I only got 2 servings out of it)

 

1 - 2 tsps canola oil (I used olive oil, but I am not up on the oil information)

2 - 4 tsps cumin (I always use the max spices because I find no recipe ever has

enough

spices for me)

1 - 2 tsps turmeric (ditto, besides it's healthy)

1/2 yellow onion finely minced

1 cup water

flowerets from 1 large or 2 small cauliflowers

4 tblsps minced fresh parsley

1/2 cup minced red bell pepper

granulated garlic, to taste (I always used fresh minced garlic)

Salt-free Spike to taste (I used a bit of himalayan salt, but now that I have

heard about the

salt thing, I won't be using salt any more)

 

1. Warm in an electric skillet (because you can control the temp) the oil, cumin

& turmeric

(remember, the book is called " warming up to living foods " , more on this later)

2. Keeping temp on low, add onion and allow flavors to blend for 2 - 4 mins

3. Process cauliflower into small pieces in a food processor

4. Add cauliflower to skillet and gradually warm adding other ingredients.

 

NOW -- this recipe really helped me out when I first went raw. However, having

been raw

for a few months now, I would not heat anything, and I have heard that heating

oil is

where a lot of SAD-based problems begin. But I believe in the winter I will

still warm soup.

 

I would probably follow the recipe (except continue using olive oil until

someone tells me

that I should be using canola), and maybe put it on a teflex sheet in the

dehydrator for a

little while to warm up. I also served this in red leaf lettuce which is like a

little cup -- I ate

this mixture like a lettuce taco -- YUM. And I suppose you can use Mexican style

seasonings -- hey, what about with an avocado on top? Also, since I like curry,

I would

add curry to this recipe.

 

Another recipe that I used to make before raw was very similar --

 

1. Cut up 1 head cauliflower.

2. 1/2 10oz bag frozen peas (we've already covered the frozen thing -- and guess

what? I

changed my mind, I won't be buying frozen ruined veggies any more)

3. 2 tblsps olive oil

4. 2 tblsps curry powder

5. 1 tsp cumin seeds

6. 1 tsp anise seeds

7. A sprinkle of red pepper flakes

 

Mix everything together in a bowl and roast for an hour. But now I would use

fresh peas

and I would just warm it in the dehydrator if I felt that it needed to be warm.

 

Enjoy! Let me know if you like it.

 

Melanie

[Guest guest]

rawfood , Joyloulin wrote:

>

> Yes, I would like the recipe.

>

> Louise

>

> <There is a great recipe for curried cauliflower in " Warming Up to

> Raw Foods " . If y'all want it, I'll post it, let me know. You may

> already have it if you have the collection of uncook books that I

> do :>)

> Melanie>

>

>

>

>

>

[Guest guest]

Gayle,

This recipe looks interesting . I like the combo Vegenaise-salsa idea

and I love a pasta salad .Cold in the summer and hot in the winter.

Looks like a Southwestern Pasta Salad to me. Deanna

 

, glpveg4life wrote:

>

> Here is a recipe I made the other day. If someone has a good name

for it

> please let me know.

>

> 1 Box elbow macaroni cooked

> 1/2 - 3/4 cup salsa or more to taste

> mayonnaise (veganaise)

> 1 cup corn

> 3 stalks celery chopped

> celery salt

> black pepper

> white pepper

> chili powder

> cumin powder

>

> Mix salsa and mayo together

> mix macaroni, corn, and celery together add salsa mixture stir to

combine

> add celery salt, the peppers, a touch of chili and cumin powders

mix taste to

> adjust seasonings.

> Chill

>

> Eat and enjoy

>

> I am not big on measuring so it is all really to taste.

>

> gayle

>

>

>

[Guest guest]

, glpveg4life wrote:

>

> Here is a recipe I made the other day. If someone has a good name

for it

> please let me know.

>

How about Mexi-Mac?

[Guest guest]

It sound yummy. How about calling it Tex Mex Taco Mac?

 

Joanie

 

 

 

 

[Guest guest]

Thank you.

 

Gayle

 

 

 

[Guest guest]

I was wandering iif anyone had a cassle role recipe that I could use?

 

Michelle

[Guest guest]

go to nonfat vegan recipes.com there is a ton of them--- On Tue, 10/14/08, Michelle Brown <megsdogdepressed wrote:

Michelle Brown <megsdogdepressed recipe Date: Tuesday, October 14, 2008, 8:14 AM

 

 

 

 

I was wandering iif anyone had a cassle role recipe that I could use?

 

Michelle

[Guest guest]

>go to nonfat vegan recipes.com there is a ton of them

 

Do you mean Susan's site:

http://www.fatfreevegan.com ?

 

There's also http://www.fatfree.com owned by a lady named Michelle which

is not all vegan but *is* all vegetarian. Just watch out for the fats.

 

And any recipe from the McDougall newsletter recipe archives is no fat

added:

http://www.drmcdougall.com/newsletter/recipeindex.html

Lots of one dish meals and casseroles there.

[Guest guest]

Thanks. It helped alot.

 

scott raphael <drwellness1999 Sent: Tuesday, October 14, 2008 11:52:19 AMRe: recipe

 

 

 

 

 

go to nonfat vegan recipes.com there is a ton of them--- On Tue, 10/14/08, Michelle Brown <megsdogdepressed@ > wrote:

Michelle Brown <megsdogdepressed@ > recipeTuesday, October 14, 2008, 8:14 AM

 

 

 

 

I was wandering iif anyone had a cassle role recipe that I could use?

 

Michelle

[Guest guest]

Kale Salad (I am not big on measurements but here goes)SaladI bunch organic Kale ("Dinosaur" or Lacinato Kale is pretty good 4 this)I red bell pepperI small onion (optional)Hemp seeds (optional)Dressing:1/2 cup lemon juicea pinch of sea salt (to tatse)1 crushed garlic clove1/4 cup (or less) of olive oilWash kale THOROUGHLY to remove any dirt and/or debris. Pat dry (or use salad spinner if you have one). Cut kale into bite sized pieces. I usually roll it up, slice it in long pieces, then cut those in half and so on. Putthe Kale in a slad bowl. Cut red bell pepper up into stir fry like strips. then cut those strips in half and

add to the salad. Slice the onion into thin strips and add to the salad. Mix the salad dressing ingriedients together in a seperate bowl. Whisk until well combined. Pour dressing over salad and toss ( I use my hand for this as it makes the kale breakdown faster). Add apx. 1/4 cup of hemp seeds to salad and toss one last time. Done. 10 minutes max. Enjoy.Note--there are MANY variations to this salad and the dressing (for ex. omit garlic and lemon from dressing and add orange juice, tahini and a splash of nama shoyu)---you may want to Google "Raw Kale Salad" for more ideas. This salad is really tasty and an excellent way (opther than smoothies) to get your greens.Peace! --- On Sun, 12/6/09, Monica Utsey <Nahzia47 wrote:Monica Utsey

<Nahzia47" Group" Sunday, December 6, 2009, 9:29 AM

 

 

 

Greetings,

 

I am attempting to transition to an 80% raw foods diet (for health reasons) very slowly. I do not have a food processor, blender or dehydrator, so I'm at the very beginning stages. I do have a juicer. Yesterday my children and I juiced carrots, spinach and celery. They love seeing the vegetables turn into juice. Then to get them to drink it, we have races. It's working very well and now they ask to juice.

 

I want to go RAW FOR A DAY each week (Monday), and I'm wondering if anyone could offer some simple recipes that can be made without fancy equipment. Eventually, I'll add another day, another day and another until I meet my goal.

 

Thanks so much!

 

************ ********* ********* *********Monica "NahZia" UtseyPresident, Southern DC Mocha Momswww.mochamoms. org202-484-5680 home

 

www.ayinde-is- born.blogspot. com"A nation is not defeated until the hearts of its women are on the ground. Then it is done; no matter how brave its warriors or how strong its weapons."-Cheyenne Proverb

 

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