sharing raw, vegan recipes and advice
So I got some big Portobello Mushrooms marked down at the store although I had no idea what to use them for but I made something up out of nowhere and here is what I got so yummy! Thats the thing with raw food I can have so much fun and it'll most likely always taste good, and it will make me feel good too!
Tikka Masala is an Indian dish usually made with Chicken, as well as some combination of creams and tomato sauce. I realized this old favorite would be an easy dish to re-create raw. It includes several optimizations that can be foregone to save time and effort. The quickest version of this recipe can be made with two cups of coconut milk, no almond milk, and no irish moss. I recommend going all the way if you want to imitate its namesake - it will still be quick and easy.
This is so like a cooked stirfy you could easily fool your cooked foodie friends. The mushrooms you need to do in advance, but you could get away with not dehydrating the greens if you let the dish sit and marinade for a half hour or so, or just eat them crunchy.
Fresh and leafy spinach with flavorful vegetables, and a tangy balsamic kick. This is something I've been throwing together lately as I rummage through the fridge looking for edibles. (I'm the only vegan in the house, so the fridge and pantry are usually quite stocked with all kinds of things I can't have.) Quantities are approximate; I usually just make it up as I go along.
I was craving two very different things, and decided to marry the two. This dish resulted! It was very good, so I decided to share it. Though I think I may do a few things differently, for the first creation of its kind, I'd have to say it turned out pretty well. I was quite satisfied and had plenty of left overs.
