This is a great recipe of one delicious vegan salad. Perfect for big parties, picnics or just someone that like a little spice in their food.

Tater Hot Picnic Salad
From Sabroso! magazine

Serves 12

Ingredients:
Salad:
2 pounds small red potatoes, scrubbed and quartered (bite-size pieces)
1 t. olive oil
2 cups corn, fresh or frozen
¾ cup chopped celery
¾ cup finely chopped purple onion
¾ cup chopped red bell pepper
1 (15 oz.) can black beans, drained and rinsed
1 big jalapeno, seeded and finely chopped
1/3 cup chopped fresh cilantro

Dressing:
¼ cup olive oil
1/3 cup fresh or good quality bottled lime juice (I used a mix of both)
2 t. salt
1 t. black pepper
2 chipotle peppers, finely chopped

Directions:

Put a steamer basket in a Dutch oven with 1 inch of water. Add potatoes and bring to a boil. Reduce heat and steam for 10 to 15 minutes or until potatoes are just tender. Drain, then put into a large bowl and cool to room temperature.

Heat the olive oil in a skillet. Add corn and sauté about 5 minutes or until corn is lightly browned. Add the corn and the remaining salad ingredients to the potatoes.

In a separate bowl, whisk together the olive oil, lime juice, salt, and pepper. Stir in chipotles. Drizzle over salad, using only as much as you like. Cover and chill at least 2 hours and up to 24 hours.

Found at http://eatnvegn.blogspot.com/search?updated-min=2009-01-01T00%3A00%3A00-06%3A00&updated-max=2010-01-01T00%3A00%3A00-06%3A00&max-results=41

This is a great gourmet recipe! Tastes delicious. It has flavorful and aromatic marinate, the peppery spiciness of the Au Poivre mixture, and it is easy to prepare.

Use the same or complimentary seasonings flavors in accompanying side to go with this recipe. Serve each mushroom cap whole or slice on a slight diagonal, about ½-inch thick, or as thick or thin as you’d like.

2 organic portabella mushroom caps

For the Mariande:

2 tablespoons nama shoyu [or 1 teaspoon sea salt and 1 tablespoon filtered water]
2 tablespoons balsamic vinegar
2 tablespoons flax seed oil or extra virgin olive oil
1 garlic clove, peeled and minced
2 fresh thyme stems with leaves

For the Poivre or Pepper Crust Mixture:

1 tablespoon fresh ground black pepper
½ teaspoon freshly ground multi-colored peppercorns
1 teaspoon organic white truffle oil
1 teaspoon sea salt
1 small garlic clove, peeled and minced
Pinch of Provence culinary lavender

Whisk together marinade ingredients in a small bowl. Place the mushroom caps in a ziplock plastic bag, pour in the marinade, and allow to it marinade for 2 hours.

Meanwhile, prepare pepper crust by first using your knife to mince and mash together the salt, garlic clove, and lavender so that it forms a coarse paste. Put it in a small bowl and mix in the remaining ingredients. Set aside.

Remove the mushroom caps from the bag (reserve the marinade), and place on a Teflex lined dehydrator tray. Divide the peppercorn mixture among each portabella, using your fingers and pressing gently to evenly coat the tops of the caps. Pour the reserved marinade into a small bowl and place at the bottom of a dehydrator.

Place the mushrooms in the dehydrator at 115 degrees for 3 to 4 hours. Halfway through cooking time, transfer the mushroom caps from the Teflex sheet onto a mesh tray, and return to dehydrate until done.

Remove both mushrooms and marinde from dehydrator. Serve mushrooms. Spoon reserved marinate onto the mushrooms.

Any variety of vegetable - asparagus, broccoli, broccoli rabe, carrots, cauliflower, or green leafy vegetables - would make great side dish choices. Keep the flavor of the side dish mild to offset the punchy pepper flavor of Portabella Au Poivre. I choice a simple spinach salad with grape tomatoes and julienned carrots mixed with a dressing made of drizzle of olive oil, a squeeze of lemon, and a pinch of sea salt.

Serves 2

Found at http://rawepicurean.net/category/main-entree/page/4/

Makes about 6 servings.

For the pignoli ricotta:
2 cups pine nuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon salt
6 tablespoons filtered water

Place the pignoli nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined. Gradually add the water and process until the texture becomes fluffy like ricotta.

For the tomato sauce:
2 cups sun-dried tomatoes
1 small tomato, diced
¼ small onion, chopped
2 tablespoons lemon juice
¼ cup extra virgin olive oil
1 tablespoon plus 1 teaspoons agave nectar
2 teaspoons sea salt
Pinch red pepper flakes

Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can. Add the drained tomatoes to a Vita-Mix or high-speed blender with the remaining ingredients and blend until smooth.

For the basil-pistachio pesto:
2 cups packed basil leaves
½ cup pine nuts
¼ cup plus 2 tablespoons extra virgin olive oil
1 teaspoon sea salt
Pinch freshly ground black pepper

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.

For the assembly:
3 medium zucchini, ends trimmed
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme
Pinch sea salt
Pinch freshly ground black pepper
3 medium tomatoes, cut in half and then sliced
Whole basil leaves for garnish

1. Cut the zucchini crosswise in half, or into 3-inch lengths. Using a mandoline or vegetable peeler, cut the zucchini lengthwise into very thin slices. In a medium bowl, toss the zucchini slices with the olive oil, oregano, thyme, salt, and pepper.

2. Line the bottom of a 9 by 13-inch baking dish with a layer of zucchini slices, each one slightly overlapping another. Spread about 1/3 of the tomato sauce over it and top with small dollops of “ricotta” and pesto, using about 1/3 of each. Layer on about ½ of the tomato slices. Add another layer of zucchini slices and repeat twice more with the tomato sauce, “ricotta,” pesto, and tomato slices. Serve immediately or cover with plastic and let sit at room temperature for a few hours. Garnish with basil leaves.

3. Alternatively, to make individual servings, place about 3 zucchini slices, slightly overlapping, in the center of each serving plate, to make a square shape. Spread tomato sauce over the zucchini, top with small dollops of “ricotta” and pesto and a few small tomato slices. Repeat twice more. Garnish with basil leaves.

Found at http://www.foodbuzz.com/blogs/743994-vegan-raw-food-cleanse/

Delicious, quick and easy to make.

2 medium-large portobello mushrooms, cubed
1 small to medium red onion, diced
2 stem tomatoes, diced
1 avocado, cubed
1 clove garlic, finely minced
juice of 3 limes
1 c. chopped cilantro
salt to taste

I generally like to make this one in a mason jar, let it sit, and then rotate it so it's had a few hours to marinate and acquire a ceviche-like texture, but you can make it in a bowl and eat it right away if you want.

Cilantro absorbs mercury, so if you're non-vegan and eat a lot of fish, this is a great dish for you! Lime juice not only tastes delicious - it also acts as a preservative and will prevent your avocado from turning brown, so this dish can last for a few days in the fridge. If you have problems with your teeth, be sure to brush after because the citric acid can make them feel very sensitive.

Found at http://rawtransformations.blogspot.com/2009/01/vegan-portobello-ceviche.html

A raw food lifestyle is about getting healthy, boosting our energy, and feeling extremely great. It’s about getting back to a more natural way of life that’s closer to nature. Below are 7 very good reasons for going raw.

# 1. Lose Weight Easily While Eating More Healthy

It’s a fact that going raw will give you a better chance at losing weight than any other diet, because you’re getting more nutrition minus the excess, empty calories! Natural, raw, organic fruits, vegetables, nuts, seeds and sprouts pack plenty of nutritients while being lower in calories than non-raw vegan foods.

# 2. Look and Feel Younger Than Your Age

People who adopt a raw food diet begin to feel more youthful and their complexion clears up. Many have gotten “the glow” and look more radiant. In fact, a raw food diet has the ability to rejuvenate and heal the body.

# 3. Improve Your Health and Help Eliminate Chronic Ailments

Many people afflicted with chronic ailments and diseases tend to move naturally toward a more raw diet in order to help their bodies rejuvenate and heal. Our bodies become inefficient as we age and have a harder time utilizing important enzymes that restore bodily functions and help to digest foods. Raw plant foods have an abundance of enzymes in its natural state, so eating more enzyme rich plant foods will help the body to heal and rejuvenate when sick. It has been proven that raw foods aid in proper digestion because of its high fiber and water content!

# 4. Gain More Energy, Clarity and Focus

Many people adopting a raw food diet experience increased amounts of energy. Some seem to gain seemingly unlimited amounts of energy and at the same time don’t require as much sleep. But not only will the body experience more energy, the mind will become more alert and focused, with improved clarity.

# 5. Help The Environment and The Planet

A concern for the planet and its resources is another big factor why people choose to become a raw vegan. With meat alone, more square mileage of land is wasted to feed cattle so that we can have beef and hamburgers! The land would be of more use if it were used to grow crops for us humans instead.

# 6. Clean and Detoxify The Body Naturally

Eating lots of raw fruits and vegetables will help your body naturally detoxify itself. Our bodies are in a constant mode of healing and rejuvenating itself. Of all the foods on the planet, only raw organic wholesome foods will do the best job.

# 7. Beautify Yourself From The Inside Out

Many people put cucumber slices on their eyes, or avocado on their face to improve their complexion. But eating cucumbers and avocados will also help improve and beautify your appearance. Seek out the many raw foodies who are eating a healthy raw vegan diet and they will have a radiance about them. Their “auras” shine and they’ve got that “glow” people associate with the raw food diet, and going raw can truly make you beautiful from the inside out.

Found at http://raw2zen.com/2009/01/7-powerful-reasons-to-eat-raw/

Found at http://www.veganchef.com/

1/2 cup raw almonds
1 1/3 cups water, divided
2 T. brown rice syrup or maple syrup
2 t. unbleached cane sugar (or white sugar from sugar beets)
3/4 t. almond extract
1/2 t. vanilla
1/2 t. sea salt
1/4 t. cinnamon
1/4 t. ground nutmeg
8 slices of whole grain bread or other bread of choice
safflower oil, for oiling pan

Begin by blanching the almonds. In a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute to blanch them. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove their skins, and set them aside for 5 minutes to dry and cool. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Add 1/3 cup of the water and the brown rice syrup and process for 1 minute or until smooth. Add the remaining water, sugar, almond extract, vanilla, salt, cinnamon, and nutmeg, and process the mixture an additional 2 minutes or until very smooth and creamy.

Transfer the mixture to a large casserole dish. Place 4 slices of the bread in the almond mixture, flip them over to coat the other side, and then let the slices of bread soak in the liquid mixture for 2 minutes. Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a fork, carefully remove the slices of bread from the almond mixture, and place them in the hot skillet. Cook the bread slices for 1-2 minutes or until golden brown, carefully flip the slices over, and cook an additional 1-2 minutes or until golden brown. While cooking the first batch, repeat the soaking procedure for the remaining 4 slices of bread. Transfer the French toast to a large plate. Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining slices of bread. Serve the French toast with your choice of jams, preserves, syrups, or fresh fruit.

Yield: 8 slices