RAW VEGAN SPINACH MANICOTTI (Part 1) NOODLES: 4 medium zucchini 2 tablespoons olive oil SPINACH & SUNFLOWER CHEESE FILLING: 2 cups of sunflower seeds (from above) ½ cup water ½ cup lemon juice 3 cloves of garlic 1 teaspoon Himalayan salt 8 cups spinach ½ cup parsley 1½ tablespoons Italian Seasoning
http://www.marthastewart.com/recipe/sauteed-zucchini-peppers-This dish is quick to prepare, but you can reduce the time even more by cutting the vegetables a day ahead; refrigerate in an airtight container, and proceed when the rest of the meal is almost ready.
KALE Chickpea Salad recipe 1 can chickpeas, rinsed and drained 3-4 leaves kale, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons olive oil 1 clove garlic, chopped 1 lemon, juiced salt and pepper, to taste pecorino romano or parmesan cheese, grated to taste best served chilled or at room temp
RAW CORN SALAD~by Rachel Ray Ingredients 1 shallot, peeled 2 teaspoons hot sauce Juice of 3 limes Salt and pepper 1/3 cup extra virgin olive oil (EVOO) 4 ears corn on the cob, kernels scraped 1/2 English (seedless) cucumber, chopped 3 plum tomatoes, chopped 1 small red onion, chopped or 5-6 scallions, chopped 1 small red bell pepper, chopped 1 chili pepper, seeded and chopped
Zucchini Carpaccio INGREDIENTS: 3 medium zucchinis 1-2 scallions, chopped 2 sun dried tomatoes, chopped 1/4 cup toasted pine nuts, chopped 1/4 cup crumbled feta pinch of red pepper flakes (optional) basil & parsley vinaigrette: (this will make extra) 1 cup flat leaf parsley 1 cup basil 1/4 cup olive oil 1 tablespoon champagne vinaigrette juice of 1/2 small lemon (about 2 tablespoons) 1 garlic clove, crushed 1 teaspoon honey or agave salt & pepper to taste
Raw Summer Corn Salad - A crunchy, sweet no-cook summer corn salad. The salad is a breeze, has a ton of toasted pepitas & sunflower seeds, tossed with a brown sugar lemonade vinaigrette. - from 101Cookbooks.com