Sautéed Kale & Fusilli in a Tahini Garlic Cream Sauce

I am giving up dairy in 2013 and in preparation for that, I have been trying to come up with substitutes for many of my favourite dishes. This one blew my socks off (not to toot my own horn or anything)! I actually like it better than most dairy based cream sauces I've tried!  Giving up dairy is going to be quite a challenge for me, as I've been...

Raw Vegan Lasagna Variations

Often when I make my Raw Lasagna I have a bunch of leftover filling. So I thought I'd share some of the ways in which I use it up.  Lasagna Bites These are great for parties. I used a mandoline slicer to cut the zucchini into strips that are about 3-4mm thick. Then I cut them into bite sized pieces - about 4cm wide. Now assemble them on a platter: ⇰ Zucchini...

Raw Vegan Lasagna

raw vegan lasagna This one is a bit of a labour of love, but it's totally worth the effort... IT'S SO DELICIOUS! Also, there are a lot of variations for how to use these ingredients in different ways. I'll post these variations in another blog post.  All three sauces can be made a day in advanced and kept in the fridge. Lemon Pepper Vegan Ricotta 2 C Pine Nuts or Cashews...

Lemon Mustard Marinated Kale

This one was inspired by an amazing salad I had at The Drake the other night. Before this I wasn't the biggest fan of raw kale...But after trying this delicious, tart & mustardy salad I am a full convert. I let mine marinate for at least an hour and up to overnight. It wilts the kale enough to make it more palatable.  Enjoy! 1 Bunch Organic Curly Leaf Kale Juice from 1/4...