leftovers

Thanksgiving Leftover Salad Bowl

December 1, 2011
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Have I mentioned that I love Green Recovery posts? Thank you all for the warm, kind responses to Sarah’s post. Keep them coming. It’s been a long week, which is why I’ve been very glad to have a ton of Thanksgiving leftovers in my fridge. There’s nothing nicer than coming home to something that demands [...]

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Raw Cocoa Crunch Granola

November 29, 2011
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Happy Tuesday! I hope everyone is settling nicely into a new week. Remember yesterday, when I hinted at the fact that I’d made some chocolate date paste? That’s basically just my normal recipe for date paste, with about 1/4 cup cacao powder and 1/4 extra cup water added.

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Hurry Up Vegan: Black Bean and Quinoa Salad with Quick Cumin Dressing

July 15, 2011
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Thank God it’s Friday! A few weeks back, I presented a recipe that fell into the category of a “hurry up” meal: my white bean and summer vegetable pasta. The idea was to show you that eating vegan doesn’t mean you can’t whip up a nutritious and filling dinner in a pinch: it’s a myth [...]

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Kitchen Intuition: Getting Creative with Leftovers, and Accommodating Different Eating Styles

July 1, 2011
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Two posts ago, I gave you all some ideas on how to prepare vegan suppers that are fast, simple, and intuitive. Vegan cooking strikes a lot of newcomers as time-consuming, and one of the questions I most frequently receive via email is, “I feel like I spend all of my time in the kitchen since [...]

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Roast Veggie and Goat “Cheese” Wrap, and Two Announcements

May 18, 2010

Wow. Thank you all so much for the amazing response to my post on coping with unwanted body commentary. One of my main goals for Choosing Raw in 2010 is to have many more conversations about body image, self-perception, self-acceptance, and life with and after disordered eating. I was amazed by the quality of discourse [...]

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Hempesan (Raw, Vegan Parmesan Topping)

March 24, 2010
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Hey guys, GREAT feedback on yesterday’s post! It was so interesting to hear how you all negotiate the zone between eating consciously, but without dogma and fear. Thanks for chiming in! It’s no great secret that parmigiano-reggiano — or Parmesan, as we like to call it here in the US of A — is one [...]

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