vegetable
caponata crisps
Submitted by evergreen on May 2, 2008 - 9:39am
Servings:
makes 3 excalibur dehydrator traysall the flavors of the italian classic in a light crisp cracker, perfect with caponata
lemon caper spaghetti
Submitted by evergreen on April 24, 2008 - 9:34am
Servings:
1 servinglemon lovers delight
confetti coleslaw
Submitted by evergreen on April 24, 2008 - 7:38am
Servings:
serves 4 as a side saladlight and refreshing
marinaded raw eggplant (melanzane crude marinate)
Submitted by pianissima on April 20, 2008 - 7:25pm
Servings:
4-5 servings as a condimentthis 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.
