sharing raw, vegan recipes and advice

The spices and continents used in biryani may include but are not limited to: peas, beans, cumin, cloves, cardamom, cinnamon, coriander and mint leaves, ginger, onions, and garlic. The premium varieties include saffron.

More recipes at: http://veg888.wordpress.com/2010/03/10/mango-salad-adventures-pa...

I like to eat this as a soup, but you could just as easily pour it over ice and drink it. Of course, this is non-alcoholic but if you want to add alcohol, I'm sure you'll know what to do!

This is a quick, simple recipe that makes a great appetizer or snack. To turn it into a larger salad, just add more dressing and greens. Delicious! Serves 2.

One of my favourite non-raw snacks is the Iku Wholefoods 'Nori Roll' with brown rice.

The following recipe was my first attempt to recreate as I love the flavours so much - salty, spicy, sour, etc.

I added the dipping sauce to the cauliflower rice, which tastes great, but perhaps made the nori filling a little soggier than I would have preferred. Perhaps just add 1/2 and save 1/2 to dip!

This yielded enough to fill 6 nori sheets which I cut in half. These are best eaten within an hour.

The mixture (rice and dressing) could sit to marinate for a while and then be stuffed into lettuce/cabbage leaves.

I wasn't even trying to make a curry though I LOVE Indian food! I was just at the market thinking up a stuffed tomato salad with perhaps a vague Morrocan theme, and happened to pick up some Indian spices for future use.

I have quite a bit of experience with Indian cooking back in the days... and I don't know why it took me so long to try it raw! (A friend had told me she hadn't had any luck with it... )

So at the last minute I decided to go for the Indian touch instead, thinking either way this recipe wasn't going to turn out very well... and I was surprised how amazing it turned out! Can't wait to try more!!!