Pineapple Salsa Recipe


Pineapple Salsa
 
Prep time
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This tropical salsa tastes like summer. Use it on tacos, toss with quinoa or dip your chips into this sweet and tangy taste sensation.
Author:
Cuisine: Raw Vegan
Serves: 6-8
Ingredients
  • 1 ripe pineapple
  • 1 cup chopped tomatoes
  • ½ cup finely diced red onion
  • 2 cloves garlic minced
  • 1 serrano chile pepper
  • 2 limes
  • cilantro leaves
  • salt
Instructions
  1. Peel,core and dice pineapple.
  2. De-seed serrano pepper and mince.
  3. Combine pineapple, serrano pepper, tomatoes, red onion, garlic, cilantro and salt (to taste).
  4. Squeeze the juice of 1 or 2 limes (to your taste) over the pineapple mixture. Stir well.
  5. Allow flavors to get all cozy for about 30 minutes before serving.
  6. Refrigerate unused portion in airtight container for up to 3 days.

 

Curry Rice


Since my last two recipes required some exotic ingredients, I thought I’d dial it back with a quick ‘n dirty Curry Rice.

Serve it as a satisfying side dish or easily gussy it up for a complete meal. While I prefer the sweet-tart-tang of cranberries and curry, occasionally  I mix it up with raisins, dried apricots or cherries.

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Vegan Takoyaki

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Thai Coconut Soup Recipe


Thai Coconut Soup Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 can coconut milk
  • 2 cups no-chicken broth
  • 2-3 stalks lemongrass, sliced
  • 3 kaffir lime leaves
  • ¼ cup Thai ginger (galangal), rough chopped
  • 3 Hawaiian chilies split open with seeds
  • 3 cloves garlic, smashed
  • 1T Sambal Olek
  • 1T lime juice
  • 2T Coconut sugar
  • 1 tsp ground coriander
  • 1 cup seasoned shiitakes [See Braised Shiitake recipe]
  • 1 cup fresh cilantro leaves
  • For garnish:
  • Lime wedges
  • Vegan fish sauce [3T LeeKumKee Sauce + 2T Pineapple Juice]
  • Chopped tomato
Instructions
  1. In a large pot, combine all ingredients except the shiitakes and cilantro. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste and adjust seasonings.
  2. Strain the soup into a large bowl. Add seasoned shiitakes, chopped tomatoes, fresh cilantro, chilies and a lime wedge

Fermented Tea Leaf Salad Recipe

The most magical salad I ever ate was the Fermented Tea Leaf Salad at Burma Superstar in San Francisco. Tart and tangy green tea leaves are doused with fresh lemon juice, then tossed with savory bits of roasted peanuts, various seeds and legumes, chopped tomatoes, chills and fried garlic. If I had to eat a salad everyday for the rest of my life, it would be this unique combination of crunchy-sour-savory yum.

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Tropical Baklava Recipe

Coconut, pineapple and macadamia nuts made all of my vegan baklava dreams come true. Bite through the flaky layers of fillo and this sweet treat transports you to a tropical beach.

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Holiday Nut Nog Recipe :: The Simply Raw Kitchen Cookbook

This velvety vegan Holiday Nut Nog is solely responsible for getting me in the mood to wrap presents and finish up my Christmas cards. I was sent a copy of Natasha Kyssa’s The Simply Raw Kitchen cookbook and the book literally opened itself to this page.

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Guest Post: Hannah of Lavender Lunchbox – Comforting Kale Salad with Zesty Sesame Vinaigrette


What I love most about the holidays is that it’s a time ripe with the essence of both past and present. In these weeks between Thanksgiving and Christmas, this remains more true than ever. I used to always wonder why and how and who thought it was a good idea to “put” two such grand holidays so close together (isn’t one enough?!), but I now know that it was a brilliant idea.

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Food Art :: Rudolph the Rice Cake Reindeer

My friends with kidlets are always asking for easy food art tutorials, so here’s one to get you in the holiday spirit. I made Rudolph the Rice cake Reindeer out of simple ingredients I had in my kitchen. Cut the rice cakes and bananas for the little people and they can put the rest of this festive vegan snack together…easy peasy.

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Lembas Bread Recipe LOTR


“Lembas. Elvish waybread. One small bite is enough to fill the stomach of a grown man.” —Legolas

I am a total LOTR nerd-fan girl. In anticipation of the international release of The Hobbit: Desolation of Smaug, I baked up some real life Lembas bread to sustain me through a LOTR marathon.

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