Cream of Pecan Delight

Creamy, dreamy, savory pecan casserole! Can be served warm or cold!

For extra garnish, raisins, red pepper, raisins, and marinated mushrooms might be nice too.

Nutty Fruit Dip

It is the simplest, fastest, and most satisfying dessert you ever created.

Makes amazing presentation and keeps everyone smiling and asking for more!

Enjoy your nutty dip.

Vietnamese Zoodle Salad

A friend of ours made a cooked version of this dish and we really loved it, so we made a raw version of it.

This recipe is best made with thin zoodles, but if you don’t have a spirooli, you can use julienned zucchini. The mint must be fresh.

Optional: Cilantro. I think it tastes better without it or with a couple tablespoons.

Optional: Peanuts. I usually make mine without nuts.

Apple Cranberry "Kruimmel" (Streusel) Tart

This was my favorite tart we sold at our organic supermarket, when we still owned it. The tart was not raw and was baked by our organic bread supplier.

Yesterday, my husband asked me if I could do an apple-kruimmeltaart for him. I just found out that kruimmel means streusel, a crumb topping, so I name my raw version Apple Streusel Tart.

I told him I would try better and I will come up with a raw version of the apple-cranberry streusel tart we sold at our store. He was very enthusiastic and he just finished his first piece. I

Spinach Mushroom Quiche

I was messing with “pastry” shells and this savory one sounded good for quiche.

It was delish with a green herb salad.

It can be sweetened for a nice tart crust or pie crust (I have Boston cream in the freezer now!). 

Spicy Thai Veggie Wrappers

Your mouth won’t believe what it is experiencing!

The idea for this recipe is taken from Raw Food Real World. However, I did change the recipe a bit.

This recipe is well worth your time. After making it at least once a week, you will become a pro and throw it together like it was nothing.

Oh yeah, you can fold it, roll it, or just fork it. They all taste the same but the experience is your decision.

Ricotta Filling

I was trying to create a kind of ricotta caneloni using zucchini. I wanted a raw ricotta-like filling.

I know a recipe using tofu, but tofu is cooked.

So I thought about cauliflower and spitskool. Spitskool is the Dutch name of a kind of white cabbage. This one is not round, but kind of pear form like. I have no idea what is the English name of this cabbage.

You can use any white cabbage type for this recipe.

Creamy Yellow Herbs French Dressing

This dressing is inspired by the “Real French Dressing” in The American Vegetarian Cookbook by Marilyn Diamond.

My version of this dressing is creamy using Cashew Whipped Cream (cashew-naise)--some additional condiments and herbs.

Until today, I only knew the orange color version of the French dressing. I was surprised to learn that the original French dressing is yellow.

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