sharing raw, vegan recipes and advice

this is one of those “i can’t believe it’s raw” dishes. my entire family loves this. you have to make A LOT more than this if you want it to last as it reduces to not very much… plus, it’s delicious.

the recipe is adapted from my favorite cookbook, “verdura.” the book itself is neither raw nor vegan, but many of the recipes happen to be both (or easily modified)! there is an entire section on raw pasta sauces.

I came up with this because my husband is allergic to the MSG in store bought ranch dressing. Before going raw, I used it like the Hidden Valley dry mix in dips and dressings for him.

this topping adheres to whatever you sprinkle it over. it’s creamy and slightly salty. i got this idea from one of the many books i peruse at barnes and noble, so i can’t remember who to credit.

Based on the “Cashew Mayonaise” recipe from this site; I just adapted it for my taste. Many thanks to Goddess Leonie for the original!

“we” hold the record for the biggest tabbouleh (تبولة) ever right here in palestine! and look how green it is! not all traditional civilized foods are from hell… and you know what? this recipe is not only traditionally high in raw ingredients, it is also very green, and… it is eaten with whole fresh romaine leaves!

(click on image to enlarge)