sharing raw, vegan recipes and advice
I wanted a lighter tortilla that wasn’t full of buckwheat and wasn’t made entirely out of flax seeds… and I had leftover veggies from making noodles so I used them up and these came out nicely!
Light, Crispy Edges and Buttery, yet Chewy and Strong. This one’s got it all! The same recipe that was our Best seller on PurelyRaw.com
This is a raw re-make of Deborah Madison’s Carrot-Red Pepper soup (one of my fav’s pre-raw) and tastes pretty similar. It’s light (no oil) and the dill and orange shine and gives it a unique kick. A little bit sweet, but not overpowering.
A delicious way to use the leaves of carrots.
