Hearty and filling. The salt, garlic, and yeast makes this taste like real cheese.
I was feeling Mediterranean last night, so I threw all these ingredients into my food processor. As soon as I tasted it, I thought of tzatziki, a Greek yogurt and cucumber sauce. I used dill in this version, but I think using a handful of fresh mint would make it incredibly authentic. Even my non-raw parents raved about it!
i was coming up with recipes for my left over pulp from juicing, and i thought that my tomato fusion juice pulp would make a great fresh pasta sauce. http://www.goneraw.com/recipes/
I have been transitioning to raw for the last 4-5 weeks, mainly for health/weight reasons but since I have found this website – now for wonderful taste reasons – thank you all so much for the inspiration and variety, I feel truly blessed. I made this last night and can I say kelp noodles are truly a Godly gift. I almost could not tell the difference between them (after soaking) and ramen noodles. (Must soak otherwise hard and crunchy.) I found them at my local Asian supermarket in the cold section; made by Sea Tangle – you can also find them on line. Translucent=raw – green=cooked.