Crispy on the outside tasty pakora to dip in tomato sauce. Served here with eggplant wafers.

Well, my attempt this week to make an Indian style dish ended up in a funk of different flavors that didnā€™t exactly please the palette. So after having a somewhat unpleasant lunch and getting inspired by an episode of Iron Chef, I decided to take a new direction and make some thing with a little Asian flavor. Iā€™ve always enjoyed simple, stir-fry dishes, because they really bring out the flavor of the vegetables, instead of masking them with all sorts of spices and sauces. Thatā€™s exactly the flavor I was going for with this dish, which has the added benefit of being ridiculously simple to make. For anyone who doesnā€™t have an hour to prepare dinner, Iā€™m sure this will be one of your new favorites.

This recipe is from Roshi’s Raw Lifestyle. To see original posting click here .

This is a very filling, comforting soup and would be a lovely appetizer for Thanksgiving. It is also very quick and easy! I have been making so many soups lately because cold weather is approaching and this is definitely one of my favourites.

Trumpet Mushrooms are large, meaty and tough. They shred lengthwise like string cheese. They’re perfect for creating a chewy, meat-like texture. This tastes authentic. You could expand on this idea to make a convincing ‘carne asada’.

It’s pictured with the Bangin’ Pomegranate Salad, Onion Bread and Dijon Mustard
, all recipes from this site.
Credit goes to Chris Carlton for the mushroom meat idea and to Renee Loux Underkoffler (Living Cuisine) for her Barbecue Sauce recipe.