View Full Version : Tarragon Red pepper spaghetti sauce
11-02-2005, 12:10 AM
Another winner IMHO. Delicious!! Majorly good and so like the sauce my mom used to make - only not cooked. I tried it on yellow squash - majorly yum!!
That makes the list really big, now.. not just okay food - FABULOUS food.
pesto stuffed shrooms
Indian spinach dip
And the Tarragon red pepper sauce..
That makes 7 for me already - and I have NOT been trying many of the recipes.. I have so many more to try. Gee, this is fun. Thanks Alissa!!
I feel like I am a gourmet uncook, now. I eat like a Raw Food Queen!
How about your top ten list?? grin
11-02-2005, 11:21 AM
Raw Cookies ( they've kept me food sane )
Chile with whole veggies and thick, lucious sauce warmed ( oh.. please! )
Dh asked for some tonight. Leftover Chili soup
Smoothies - they just make you feel good, period.
Spirooli noodles of squashes and cucumbers. I'm making an Asian cucumber spirooli tonight, also.
Energy ( Emergency lol ) Balls - Kept me raw when I was about to scream
Carrot cake - I wanted to cry tasting it ( tweaked it )
Date Nut Torte - is for when you want to feel food naughty and give evil laughs
My kids love the pizza ( make sure you put on whole basil leaves.. yum!)
VICE CREAM! Whoooo... Decadence love it
and for a quick snack so you won't stop at places that begin with a state's name: Medjool dates dipped in well-stirred almond butter.
__ working on:
Enchiladas: I used mushrooms. I keep making the same taste in veggie leathers and crackers. I'm not liking it. I dunno whatsamatta.
Sheet Nut Cheese
( I have SweetLip's wonderful version of Cinnebon rolls ... ugh! can't wait for that! )
11-02-2005, 02:01 PM
[QUOTE=ReneeSC] Sheet Nut Cheese [\QUOTE] What is the recipe for this?
Secondly - here is a recipe I created - that we love:
I spirooli the english version or seedless cucumber and it really reminds me of the asian cellophane noodles. I mix this as veggie lo-mein and a few minutes on the deydrator it is magnifico!
11-02-2005, 06:39 PM
Ah blasts! I lost the original reply. Grrr...
Thank you for the cellophane noodle replacement. I was staring at a package of them not long ago... remembering. ( lol.. pathetic, ain't it? )
Great to know I can make a cuke come to life in the Dehydrator ( I LOVE this machine!)
Dehydrated Sheet Cheeses:
Julianno's RAW has a few of these, as does, also, Rhio. I don't either of the books at the moment, but I read and reread them everytime I near them.
I'll see if the library has 'em..and get back to you on the specifics. I know that in the Complete Book of Raw Food it has some recipes in there for "cultured" cheeses ( using acidophillus, rejuvelac, or another culturing substance ..oh ..yeah.. brewer's yeast ..). I'd make a nut/seed cheese... season with a culture ( or just the yeast) allow to "brew" a bit for a few hours.. and spread on a Teflex to dehydrate. Turn when top is ready.
I'm so scientific, aren't I? :rolleyes: I'll look for the exact recipe. Nothing came up on the I-net for me.
Would you mind sharing the recipe for your tarragon red pepper sauce? It sound amazing!! :D
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