A Community Recipe by RawBuddhist
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Yummy Tomatoe-y Italian sauce/spread/dressing that you can use on pastas, breads, veges, salads, etc
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Recipe Directions
In a bowl, Chop and mix all ingredients together… ( don’t use the food processor or blender)..
Stick in the fridge for 1/2 hour to marinate ..Thats it!
Spread over ur raw bread, crackers or use it on vege or raw nori rolls. I like to stick some on my bread & heat it up in the dehydrator
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By RawBuddhist Yummy Tomatoe-y Italian sauce/spread/dressing that you can use on pastas, breads, veges, salads, etc
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Comments
Top voted
Kendra Far Above Rubies
Nov 26, 2010
Oh yeah wow! I was used to eating the Gia Russo Bruschetta, but of course it's not raw. But now HERE is my alternative. I can't wait to try it! I'm going to add some capers to mine. Those are vegan right? Well anyway, thanks for sharing!
harmonylia
Nov 26, 2010
I think this might be what I was looking for! I just made some of Renoir's Better than Sliced Bread and thought, hmmmm, bruschetta, garlic, tomatoes, yummm! I am going to make this asap!!! Thanks!
honeygood2
Dec 23, 2010
thx amanda!
All
honeygood2
Dec 23, 2010
thx amanda!
honeygood2
Dec 23, 2010
oooh i saw this on giveittomeraw.com looks great!
Kendra Far Above Rubies
Dec 03, 2010
Thank you Sueko ;-)
I just can't get enough of this stuff! I have eaten it for lunch and dinner for the past two days. I'm going to make a big batch the next time I make it seeing how I'm craving it right now. Yesterday, I added my left-over soaked buchwheat groats to it and it made it look like cous cous and tasted so good!
sueko
Nov 28, 2010
Capers are vegan, not always raw, although they should be, they are just flower buds pickled in a salt brine.
Kendra Far Above Rubies
Nov 26, 2010
Oh yeah wow! I was used to eating the Gia Russo Bruschetta, but of course it's not raw. But now HERE is my alternative. I can't wait to try it! I'm going to add some capers to mine. Those are vegan right? Well anyway, thanks for sharing!
harmonylia
Nov 26, 2010
I think this might be what I was looking for! I just made some of Renoir's Better than Sliced Bread and thought, hmmmm, bruschetta, garlic, tomatoes, yummm! I am going to make this asap!!! Thanks!
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