sharing raw, vegan recipes and advice
This is a wonderful chili that takes less time to make then the conventional one. Let it sit overnight in the fridge and it tastes even better. Crumble in your favorite vegan pattie, bean sprouts, or other veggies to get it a chewy texture. We recommend serving it over soaked wild rice, soaked whole oat groats, or soaked barley. Top with some Pure Cheddar Nut Cheese and you have a real treat!
By Russell & Jennifer Halderman from the Raw Fusion® Kitchen www.RawFusionStore.com
This is a quick and easy soup that you can serve warm or cold. It takes less time to make then heating up a can of soup.
By Russell & Jennifer Halderman from the Raw Fusion® Kitchen www.RawFusionStore.com
It can be hard to find organic young coconuts sometimes, and frankly, I wanted something faster that I didn't have to chisel apart! This spicy Thai style soup is made from dried shredded coconut, and blended up in a jiffy! I poured it over (not raw) rice vermicelli noodles, but this could easily be put over kelp noodles or zucchini noodles.
Now here is a soup that would get mom's attention! It has no chicken and the noodles are made from zucchini. It takes a fraction of the time required to make chicken noodle soup from scratch. We recommend serving it warm.
By Russell & Jennifer Halderman from the Raw Fusion® Kitchen www.RawFusionStore.com
When we served this to friends and family, they marveled at the "chicken" flavor of this vegan broth. No chicken in this broth, though. Use this as a base for "souping up" your favorite conventional recipes that call for chicken broth.
By Russell & Jennifer Halderman from the Raw Fusion® Kitchen www.RawFusionStore.com
