Easy Creamy Dressing

3 medium cloves garlic, pressed

1 Tbsp. prepared Dijon mustard

1/2 tsp. salt

1/2 tsp. cracked black pepper

4 Tbsp. fresh lemon juice

1/4 cup sunflower seeds

4 oz. silken tofu

½ tsp. Italian herbs

2 Tbsp. extra virgin olive oil

A little water to thin, if needed

This dressing could be used in recipes instead of mayanoise

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From a recipe originally from the Now Foods website

Sweet Potato Salad

5 cups sweet potatoes, cut into bite size pieces
3/4 cup dates, soaked 4 hours and chopped into bite size pieces
3/4 cup walnuts, soaked 8 hours and chopped
1/2 cup date juice (from soaking dates)
3/4 Tbsp cinnamon

Combine all ingredients and serve

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From The Liviing Foods Lifestyle by Brenda Cobb served at the February 25, 2008 Potluck in Atglen, PA

Easy Creamy Salad Dressing

From the Fat Free Vegan E-Mail list

I like creamy salad dressings that seem full of fat so since we can't have that "fat" (nasty word)--here is my salad dressing:

1 box Mori Nu tofu, lite (yellow and white box)
3 T. rice vinegar
1/2 t. salt (opt.)
1 t. Schillings salt free garlic & herb spices

Put all ingredients in blender and blend until smooth. I really like this dressing. You can make a base of the tofu and vinegar and salt and then do whatever seasonings you like!!

Raw Turnip/Apple Salad

1 c raw turnip or rutabaga, peeled and chopped into big chunks
1 c tart green apples, peeled and chopped into big chunks
1/2 c parsley leaves
1 lemon, juiced
1 T. honey or agave
1 T. olive oil
Sea salt and pepper to taste

In a food processor, using the S blade, pulse chop the turnips, apples and parsley leaves all together. Combine with everything else in a big bowl. Chill.

OPTION: Use lime and cilantro instead of parsley and lemon.
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This is a recipe that was demonstrated by Stacy at the E-Town potluck in November 2007

Mary Ann’s GUACAMOLE

In a food processor, pulse chop:

3 roma tomatoes
1/4 sweet onion
1 tsp. garlic, minced
1/2 bunch of cilantro leaves, washed

Add chopped mixture above to bowl of:

1-2 avocado, mashed with fork, smooth or chunky
1 lime, fresh squeezed
1-2 shakes of cayenne
sea salt to taste

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This recipe was enjoyed at the January 25th Potluck in E-town

Raw Chowder :: Generic Recipe

If you follow this recipe, you will be amazed at how many different soups you can create on your own.

Blend 1 cup of nuts (soaked overnight) with 2 cups of water. Add 1 cup cashews or walnuts and blend to a creamy consistency. Add the rest of the following and blend well:

1 cup water
1/2 cup extra virgin olive oil
1 teaspoon honey (or agave)
1 cup chopped celery
Hot peppers to taste
2-5 garlic cloves
1 teaspoon salt

Now you have plain chowder. You pick the flavor:
For a clam chowder taste add: dulse flakes
For broccoli: chopped broccoli
For mushroom: you favorite mushrooms, dry or fresh
For tomato: chopped tomato
For carrot: grated carrots
For corn: Cut corn off the cob or use frozen corn
For pea: Fresh or frozen peas
Your own creation ....

Sprinkle with dry parsley flakes before serving.
Note: This soup will become warm because of much blending. It's still raw. (Just don't let it become hot!) Warm soup are comforting in the cold wintertime. Serves 5
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This is the soup brought to the January 25th potluck in E-Town by Doris Yoder that was such a hit and is from the book Eating without Heating by Sergei & Valya Boutenko. Doris used walnuts, frozen peas, cauliflower which was processed to small pieces in a food processor and nutritional yeast. It was yummy!

Yummy Apple Cobbler

All I can say to this recipe is WOW! If you are trying to make a really great impression of raw food with some non-raw friends or family, you should definitely serve this. It is as simple as it is delicious.

Serves 6-8

Pie Filling Ingredients:
5 medium apples
1/2 cup raisins soaked in water for 2-4 hours, or overnight in fridge
1/2 tsp. ground cinnamon
juice of half a lemon
2 T honey
1 tsp. vanilla
1/2 tsp. ground nutmeg
1/2 tsp. sea salt

Cobbler Topping Ingredients:
1 1/2 C pecans, not soaked (can also use walnuts)
3/4 C dates, pitted and not soaked
1/2 tsp. sea salt

Preparation:
Peel and chop one of the apples. Place it along with the drained raisins, cinnamon, lemon juice, honey, vanilla, nutmeg and salt in a food processor or high-speed blender. Puree until completely smooth and creamy. Set aside.

Peel, core and slice thin remaining apples. Place slices in a large bowl and gently toss with pureed mix. Place in a medium-sized glass or ceramic dish.

For the topping, in a food processor pulse the pecans until finely ground then add the dates. and continue to grind until evenly mixed. Crumble an even layer of the pecan mixture over the apples.

Place your pan in the dehydrator at 115 degrees for about 4 hours. Serve with coconut creme or as-is warm from the dehydrator. This dish only gets better after a day or so, that is, if you have any left after the first serving.

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This recipe is from The Raw Table website at www.therawtable.com Based on a recipe from Chad Sarno's Vital Creations, An Organic Life Experience :: Visit his web site at www.rawchef.com .