Zucchini Cannellonis with Marsala Mushrooms, Leeks, “Raw”cotta, & Tarragon Marinara

Orlando's Gone Raw at Café 118

Asparagus, Baby Vidalia, & Chervil Salad with Tarragon Vinaigrette
raw vegan, gluten-free, makes 1 generous portion or 2 sides It may be November, but here in Florida it still feels like summer.  While most are seeking autumn and winter recipes to keep warm, anything light and refreshing is still welcome around here. This may seem more of a spring-time salad, but here in Central Florida I’m still seeing some great asparagus and Georgia vidalia onions around the markets.  Both of them make perfect dehydrator “roastin

King Oyster Mushroom “Calamari” & Lemongrass Scented Thai Eggplant
raw vegan, serves 6 as appetizer I’m going to just let this right out of the gate:  This “calamari” recipe from the book, Living Raw Food by Sarma Melngailis (p.155) is THE most spot on imitation of anything I have ever had…ever. It is. Total genius. I’ve had my share of fried calamari, and Sarma’s raw vegan version i

Oui! Raw Vegan Pan Bagnat
raw vegan, makes 4 sandwiches My all time favorite sandwich has got to be the pan bagnat, (Provençal tuna sandwiches) – sometimes referred to as a salade niçoise on baguette.  However you interpret it, this classic street food of Nice, France is all about the fresh bread and a certain but simple je ne sais quoi once it’s loaded with a combination of salad ingredients.  When in France, I find these hard to resist, but here at home I had to rei

Portobello Carpaccio, Baby Balsamic Beets, & Horseradish Bocconcini
raw vegan, gluten-free*, serves 2 to 4 as appetizer There’s nothing quite like warm, marinated, “roasted” mushrooms fresh out of the dehydrator.  Which sounds peculiar in a way, since the first thought of dehydrated mushrooms may remind you of the packaged and shriveled specimens that need liquid to give them life. That isn’t the least bit true in this case. When mushrooms are “cooked” in a dehydrator, they rival the fla

Vanilla Bean Mousse, Candied Oranges, & Maple Spiced Pecans
raw vegan, gluten free, serves 4 I originally created this recipe for the summer issue of Purely Delicious, as part of my article “Who’s Afraid of Sea Vegetables”.  Since then, it has become a BIG favorite in my house.  It’s easy to make and is so decadent, and as it goes with raw food - 100% guilt free…. Well, maybe except for the smidgen of guilt that might temporarily sweep through my consciousness now and