For a filling and savory raw dinner, here’s a great go-to dish! Crunchy carrot noodles made with a julienne peeler, and a creamy sauce made of walnuts and mushrooms. I made this sauce based off of Gitta’s recipe, but used walnuts instead of pine nuts and doubled the amount. I also omitted the parsley, considering I didn’t have it on hand but it could be a nice addition! 🙂
Welcome to this vegan food blog, run by Jackie Sobon, which covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
To contact me about photography jobs, recipe or menu development, or general questions, send an email to: email@example.com!