Reeling in culinary bliss & anticipation for #JuicyJune! The Sedona dehydrator from Tribest is thus far absolutely everything I had hoped for, and seems perfect for assisting me in finding purpose (other than compost) for all of the pulp created by the Omega juicer. I have already set to work in my mad experimentation, having successfully created citrus fruit rolls & raw/vegan flax tortillas using juice pulp as the primary ingredient. I shall be juicing throughout the month of June, sharing some of my experiments along the way, and also posting a very special give-away for those who join me via various social media and blog at RawVeganista.com. =)
I have been having the MOST fun with butternut squash this week! New raw vegan recipes now up on the blog. =)
This raw & vegan stuffed pepper contains butternut squash chili & parsnip “rice” combination, recipe for which may now be found on the blog at RawVeganista.com (alternate variation of Autumn butternut curry dish).
All organic ingredients used for these dishes are sourced directly from local farms.
It’s raw/vegan butternut squash curry with parsnip “rice” & “flatbread”! Recipe now up on the blog at RawVeganista.com
‘Courgetti (squash pasta) & Nutballs’ with diced red pepper, hemp seeds & nooch!
Raw/vegan smoky chipotle macadamia “cheese” with avocado salad & vegan “sour cream” (also made from macadamia nuts). (Taken with Instagram)
Spicy taco salad & jalapeño poppers.
RAWvioli, with stacked tomato lasagna/Caprese type of things.
Array of crudités, featuring cabbage dipping bowls! Elegant simplicity, minimal dishes to clean up after. =)