entree
Mock Tuna Salad
Submitted by RawVee on February 23, 2007 - 9:04am
Servings:
Depends on the amount of pulp you use.A raw restaurant near me serves this delicious mock tuna. They use the carrot pulp left over from juicing. Unfortunately, I found out that it’s not really raw, as they use Vegenaise. So I searched around and found some alternatives. If you have a good juicer that really dries the pulp out, the consistency is spot on.
Tags:
Tropical Frugivore Soup
Submitted by humanimal on February 21, 2007 - 4:24pm
Servings:
Serves 1-2My new favorite light meal
Fruitarian Pie
Submitted by humanimal on February 18, 2007 - 8:05pm
Servings:
?I love fruit and most of the time fruit is all that I crave, especially bananas!
Asian Noodle Salad
Submitted by Crisyn on February 8, 2007 - 3:28pm
This recipe is an adaptation of several recipes – two by Chad Sarno, and one by Vanessa on GLiving. Chad Sarno calls it “Trio of Shaved Cabbages with Sweet Sesame Vinaigrette” – it really can be a simple salad or an elegant party dish. I just use what I have on hand, and the vinaigrette is never the same twice, but this always turns out so tasty. You can also add sliced baby bok choy, hemp seeds, etc. Hope you enjoy it!
Creamy Avocado Sauce
Submitted by Crisyn on February 6, 2007 - 3:46pm
Servings:
Makes 4-6 servingsThis is from a Vegetarian Times recipe. They served it with fettucine noodles and described it as having “the texture of an Alfredo sauce”.
I serve it over julienned veggies – carrots,
parsnips, zucchini, peppers, cucumber, etc. – softened with salt and oil or use it as a guacamole-type dip for veggie sticks.
It’s really refreshing and we enjoy it as a summer salad. I hope you enjoy it too.
