Marinated Tomato Salad

Entertaining in the Raw

I added the raw tofu to the salad.  Shown here with pine-nut based parmesan and basil oil.

Dr. Cow Cheese Wraps

Many people seem to not like soy-based vegan cheeses as much as they had liked cow-milk or goat-milk dairy products, but Dr. Cow Cheese is really getting some attention.  Some of the greatest things about it is it’s raw, has a short list of identifiable ingredients, the fat comes from whole nuts and seeds, and it’s not too salty/dehydrating.  Besides that, there’s the taste – incredible!  I have been fond of my own cooked vegan cheeses in the past, and still continue to make a cashew-red pepper one for my boyfriend.  While I rarely eat raw vegan cheese, I think this one is the best choice for store-bought.  www.dr-cow.com  You can get Dr. Cow online or in some places in New York City and New Jersey; see their Website for more information.  No dirty sock smell here! 

Wraps with Dr. Cow hempseed cheese, kale, red bell pepper, tomato, basil (I love the smell of fresh basil), and spinach:

I haven’t been posting a lot lately, but I do plan on making a raw lemon meringue pie later this week from Sweet Gratitude.

Raw Marble Cheesecake

Just Desserts (from Raw Goddess Heathy)

Pretty frustrated when the springform pan of the prettier and more accurate “marble” did not release, I took a photo of this one instead.  It’s a really good cheesecake, made from readily-accessible ingredients, and the chocolate flavor is just right.  I can’t wait to try more from this book!  Thanks, Heathy (www.rawgoddessheathy.blogspot.com).

Raw Pecan Turtle Cheesecake Slice

Sweet Gratitude

This dessert was excellent, very rich and chocolately!

Pecan Turtle Cheesecake

Sweet Gratitude (a raw food dessert recipe book)

This is going to be so good!  I didn’t want to take it out of the pan yet, since I will be traveling in a vehicle to share this with friends tomorrow, so I hope to get an inside shot then.  If you’re a raw foodie who loves making desserts, I would get this book – everything sounds so awesome and creative.

The bottom layer/crust is chocolate with pecans; the filling is both a chocolate and a caramel cheesecake swirled together, and the top is a caramel sauce with cacao nibs, pecans/macadamias, and yacon syrup.

Pasta with Seitan, Mushrooms, and Sun-dried Tomato Pesto

The cream sauce is made from silken tofu, roasted garlic, and vegan parmesan.  I used brown rice pasta, mixed that together with some basil, and then added the finished seitan and mushrooms.

The seitan and mushrooms were marinated with lemon juice, garlic, and basil: 

The pesto topper has sun-dried tomatoes, live sprouted almonds with marinara spices, basil, garlic, olive oil, and salt, the Vegan With a Vengeance recipe with a little less oil.

I hope he likes it! 

Quintessence NYC

www.raw-q.com

Mexican Platter with garlic & scallion wild rice, tortilla chips, burrito, and a taco.  Served with salsa and a chipotle red pepper sauce.  Very good except the wild rice would cake a bit to your teeth after chewing.  Awesome flavors.

I know this isn’t the best picture, but I loved this dish.  Sara got it – it’s the Thai coconut noodles with greens in a spicy sauce.  Unique and a real treat for our raw excursion!

Besides the “hot” cacao drink and a pear juice, this was our appetizer:  The Italian sausage pizza.  I’d challenge anyone open-minded to get this slice instead of cooked pizza and not enjoy it.  The crust, sauces, and nut meat were perfect.  We were impressed with the seasonings.

The dessert platter!!!    We shared this:  tiramisu, chia seed pudding, strawberry ice cream, and banana coconut cream pie.  All were a joy…..what was my favorite?  Well, the tiramisu, of course!  Sara liked the uniqueness of the chia seed pudding, being almost tapioca-like, and I loved the cinnamon on top of it.  The strawberry ice cream was a little icy but very good.  The pie was excellent.  I have a weakness for chocolate, in case no one has noticed. 

Three Cakes

Vegan Cupcakes Take Over The World

Chai Latte Cake with Buttercream Frosting

Cookies ‘n Cream

This one isn’t as pretty as I had hoped….but it’s the Carrot Cake with Cream Cheese Frosting, also with caramelized walnuts added in the frosting and on top.

Raw Cheesy Sunflower Seed Burger

Ani’s Raw Food Kitchen & The Raw Food Gourmet by Chavez

Shown are sunflower seed burgers from Ani’s Raw Food Kitchen, with carrots subbed for onions, and dehydrated for 5 hours.  Also the black sesame seed bread from the same book, dehydrated for 6 hours (longer than the book says; they were too moist at 4 hours) and the sun-dried tomato ketchup, lightened up on the oil but with oregano, cumin, mustard powder, and nutmeg added.

The cheese is from The Raw Food Gourmet, with a chile added for spice!

I liked everything but want the burgers dehydrated for about one more hour.  I served it with broccoli and alfalfa sprouts and a romaine leaf.

Scrambled Tofu and Roasted Potatoes

Mediterranean Vegan Kitchen (for potatoes)

The potatoes are the Greek lemon & oregano, also with garlic.  The tofu is based on the mini crustless quiche recipe from Fat Free Vegan, with broccoli, Monterey Jack Vegan Gourmet, onions, baked and then scrambled, with basil added.