italian
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Pesto
Submitted by denzildragon on April 29, 2008 - 10:25pm
Servings:
Serves 2-4, depending on how hungry you are/what you're serving it with. My favourite way to make pesto.
You can add in a little ‘sprinkle’ if you want to make it a bit cheesier.
Sprinkle (Parmesan substitute)
Submitted by denzildragon on April 29, 2008 - 10:12pm
Servings:
Makes 2 cups Not completely raw, but a good source of B vitamins.
Adding more cashews makes it more solid & creamier, adding more yeast flakes makes it drier & more ‘cheesy’. If you want to use soaked cashews, it’d be best to dehydrate them before using in this recipe.
marinaded raw eggplant (melanzane crude marinate)
Submitted by pianissima on April 20, 2008 - 7:25pm
Servings:
4-5 servings as a condiment 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.
Raw-Violi
Submitted by mandelicious on April 8, 2008 - 3:31pm
Too delicious & too realistic & too alive!
Tags:
Eggplant Manicotti
Submitted by MonsieurReality on February 26, 2008 - 8:24am
Servings:
Makes 8-10 Manicotti Warm, delicious, Italian inspired…kind of reminds me of Chef Boyardee if Chef Boyardee tasted good
