Recipes Anyone. Do share and receive.

Replies to This Discussion

Permalink Reply by JR on November 24, 2008 at 10:03pm

Butter substitution: 2/3 cups of oil equals 2/3 cups of butter
In my gluten free, vegan chocolate cake, I substituted the butter for olive oil. 2/3 cups of oil equals 2/3 cups of butter. (extra light olive oil adds the least olive oil flavor to the cake (when compared with regular olive oil).

Permalink Reply by Cheryl on January 26, 2009 at 10:41pm

Please watch!

Permalink Reply by Roxana on February 24, 2009 at 2:57am

thanks Cheryl the recepies are just so easy to follow Im going to try them!!!

Permalink Reply by Conscious Kitty on January 28, 2009 at 12:07am

A vegan sauce that I learned from my Sicilian ex... = )

"Sicilian Pesto"

Remove the seeds of a couple sweet tomatoes, (the little ones work good), and put in blender with:
a bunch of basil leaves,
a handful of raw almonds,
a clove (or half) of garlic,
a table spoon of olive oil (can do without too)
salt and pepper if desired

quick blend and serve on pasta... spaghetti squash... Even after living in Italy for a year and traveling the whole country, its still my favourite sauce!

Permalink Reply by Conscious Kitty on January 28, 2009 at 12:09am

Make a fresh pesto e and marinate thinly sliced zuchini (courgettes) in it for a few hours. Awesome salad and great pasta substitute!

Permalink Reply by Conscious Kitty on January 28, 2009 at 12:30am

http://www.rawfoodtalk.com/