This is a wonderful chili that takes less time to make then the conventional one. Let it sit overnight in the fridge and it tastes even better.

Crumble in your favorite vegan patty, bean sprouts, or other veggies to get it a chewy texture.

We recommend serving it over soaked wild rice, soaked whole oat groats, or soaked barley.

Top with some Pure Cheddar Nut Cheese and you have a real treat!

This is a quick and easy soup that you can serve warm or cold.

It takes less time to make then heating up a can of soup.

This is so delicious that I make it every day!

I always have frozen strawberries in the freezer. Tastes like strawberry sorbet with white chocolate, and the crunchy sugar is perfect.

Satisfies any ice cream craving. Perfect for the holidays as well.

Well, after 2 weeks of slaving away at school, I’m finally catching a break. To enjoy this little break, I decided to make myself one of the treats that I’ve been missing most after coming back from India.

It’s a dessert called rasmalai (literally meaning the “juice of cream”).

Traditionally, rasmalai is a pretty labor intensive dish to make, but you all know how much disdain I have for long preparation times. So this is pretty much as simple as it gets.

No muss, no fuss, just a delicious dessert for everybody to enjoy.

I adapted this from a cooked recipe I found on the Internet and made a few changes.

I used both white and red quinoa, although the red didn't sprout as well and was a little crunchy. Maybe it was the brand I bought.

Anyway, it ends up like a mustard-y pilaf kind of thing--rockin' flavor!

The french breakfast radish is the only variety I've used to make this. It is a bit slender, pink on the top half and white on the bottom half with great crunch.

The dijon vinaigrette dressing keeps the "heat" of the radish from dominating the dish.

Very simple flax crackers.

The taste is pretty neutral so it's good either with sweet or savory topping or dip.

It's getting to be that time of year again. The time when family comes together, smiles are exchanged, and food is shared (my favorite part).

I have to admit, though, that Thanksgiving food is in my list of Top 10 meals of the year, and its the day I’m most likely to have non-raw food.

Something about mashed potatoes and gravy (vegetarian, of course) makes me giddy like a raw-foodist with a plate full of mango.

Still, I’d like to offer all of you this dish to try.

If you’re as much of a fan of stuffing and mushrooms as I am, you’re sure to love this one.

It occurred to me this weekend that even though I’ve been making Indian dishes for the last few recipes, I haven’t made the one thing that Indian food is known for: curry.

Actually, I haven’t made a curry since my very first post (curried vegetable wrap), so I figured this week should definitely be a curry week.

With my spice cabinet out in full force, I was really feeling the recipe flow on this one. Its got every flavor you could ask for, all joining together to provide one deliciously memorable experience for the taste buds.

I saw a cooked version of this recipe in the back of a copy of Martha Stewart Living, and thought I could make these raw.

So here they are: my raw version of Cowboy Cookies.

They’re a good thing.

I use part cacao butter in my cookie recipes so they hold up out of the fridge/freezer, and in this recipe I think it needs the hint of white chocolate taste.

A delicious way to use the leaves of carrots.

The carrot leaves taste delicious, so don’t hesitate to put more.