sauce
PIZZA SAUSY
Submitted by leafekat on September 10, 2007 - 7:43pm
Servings:
makes about 2 cupsPizza sauce you won’t forget—Borrowed from RAWvolution by Matt Amsden.
Creamy almond garlic pesto
Submitted by tree ear on September 10, 2007 - 5:22pm
name said it all
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Raw Tahini!
Submitted by nanamensah on September 10, 2007 - 3:33pm
Servings:
makes about 1 1/2 cups of tahiniI always see recipes calling for tahini, but they always refer to the store-bought variety. I make my own all the time. You can use black or white sesame seeds. Here’s how:
Ricotta Filling
Submitted by jirizarry on September 10, 2007 - 10:54am
Servings:
About 2 cupsI was trying to create a kind of ricotta caneloni using zucchini. I wanted a raw ricotta-like filling. I know a recipe using tofu, but tofu is cooked. So I thought about cawliflower and spitskool. Spitskool is the Dutch name of a kind of white cabbage. This one is not round, but kind of pear form like. I have no idea what is the English name of this cabbage. You can use any white cabbage type for this recipe.
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Southwest super spicy mix-in
Submitted by shele24 on September 10, 2007 - 10:28am
Hot, Hot, Hot! A bit of New Mexico to you. Enjoy but BEWARE!
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