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This post is going to be filled with, “Do Not’s.” Please read through them even if you have been working in the kitchen for a long time. Be open to learning safety techniques not only for yourself but for the safety of others as well. The main “Do” I have when it comes to knives is… DO RESPECT A KNIFE. It can be your friend or foe. Let’s make every moment in the kitchen a positive one.
Tater tots have morphed into a cultural phenomenon over the years. Every year, an estimated 3.5 billion tater tots are eaten by Americans. Well, today we are going to join the statistics by making 18 of them (pulls out my tot log). Of course, I might shoot out subliminal messages… read more »
Just like any other wonderful green herb, pesto came to mind. Lemon balm doesn’t have a very strong flavor to it so you have to be careful with what you pair it with or the flavor can easily be lost.
There are some whole foods that just flat out shouldn’t be consumed raw, but there are others that have increased benefits when eaten cooked. That’s not to say that you have decided whether or not you eat them raw or cooked, it’s more about adding more options to your daily menu as well as optimizing some nutrients.
Hold on to your knickers, because these wraps are FREE of gluten, wheat, dairy, eggs, nuts, seeds, soy, and grains. Oh, and no added sugar! I just read this sentence to Bob and in the voice of John Wayne he said, “Well, what the heck are they made of… pilgrim?”… read more »
When it comes to wraps, I love having options. They all come with different characteristics: size, flexibility, color, and flavor. Some are based in nuts, oats, rice, lentils, sweet potatoes — you name it. Another benefit with wrap options is the nutritional profile they have to offer. In a well-balanced… read more »
The evaluation of mashed potatoes in the kitchen of Amie Sue: there I stood, bent over, my elbows resting on the countertop, my chin weighing heavy in the palms of my hands, daydreaming as I peered out the Studio Kitchen window. I smiled as the morning sun filtered through the… read more »
This Crispy Potato and Broccoli Hash Brown Bake is golden crispy on the outside, soft and pillowy on the inside, fills the house with an Italian aroma, can be enjoyed for breakfast, lunch, or dinner, and is super easy to make! Every time I make this dish, I intend to… read more »
Chunky Russet Potato and Vegetable Soup has a creamed cauliflower base that is loaded with rustic chunks of russet potatoes, corn, carrots, peas, and green beans. It’s a warm, filling, nutrient-packed soup that eats like a meal. To ramp up the nutrition in this soup I used miso instead of… read more »
Bob and I are fans of wasabi so anytime I can come up with a recipe that includes it, well, Bob is always game. That is why I created today’s recipe. My sweet Bob has been working so hard on the site (background grunt work) – the type of work… read more »
Getting food… the right food, on the plate can be a real challenge for some. There’s planning, shopping, preparing, and let’s not forget… clean-up. You value your time, and I value your time, so I thought I would share some basic tips to help you in the kitchen. Here’s how to streamline your routine so you spend less time in the kitchen, and more time with your family.
When you love and adore someone, what better way to show it than by making heart-shaped vegan cheese?! I mean…doesn’t everybody? Truth be told, I made this particular cheese for me. I made a different one that is cashew-based for Bob. I am not eating nuts or seeds at the… read more »
Here’s the scoop… if you want to create raw vegan ice creams… you need to understand that there are certain ingredients needed/required that help you create successful bowl-licking ice cream. Below, I will be listing out the most common ingredients that I use as the base for all my frozen creations.
My recipe for Ketchup (Nightshade Free)was a special request from a subscriber. She has adverse reactions to Nightshades but missed having ketchup. Whether you have issues with night-shades or not, this ketchup is amazing! Raw, vegan, gluten-free, and nightshade-free. Blessings, amie sue
One of the many great things about the Internet is the connection that can take place between people that span across the globe. I can’t even begin to share just how amazing it has been in creating Nouveauraw.com. I have met people from lands that I have never even heard… read more »
Simplicity at its best (deep sigh of contentment). The key here is never to underestimate the potential of “simple” when it comes to foods that are delicious and nutritious. Recipes don’t have to be complex to stop you in your tracks. A few days back, Bob asked me to create… read more »
Lately, I have been enjoying cooking without the use of oil. Honesty, it’s been much easier than I had imagined. For over ten years, I have dedicated countless hours to learning how to substitute particular ingredients in and out of recipes. A lot of them were created out of our… read more »
Often when we buy raw cacao butter, it comes in a large block. This block can be challenging to work with when you just want to use a part of it. The best way to melt cacao butter is either by grating it as seen (here) or by chopping it into small pieces.
Are you feeling the need to up your culinary exploration? If so, today’s recipe might help inspire you to think outside the “sushi roll” by using everyday ingredients lurking in your kitchen. Roughly one week ago, Bob asked if I could make some vegan sushi for him. Usually, he enjoys… read more »
These breadsticks turned out so incredibly delicious, not to mention that the shape alone made them fun to eat. Today, my mom tried these along with a raw Basil Pesto noodle dish and just loved it. She was amazed at how these sticks looked felt and tasted. The texture was… read more »
You don’t have to be gluten-free, nut-free, soy-free, grain-free, oil-free, or even vegan to enjoy these wraps. They are flexible, wrappable, bendable (I might enroll them in gymnastics class) delicious, and nutritious. Another great recipe to add to your arsenal. These wraps are budget-friendly and require minimal ingredients, which is… read more »
With hundreds of dietary food labels flooding the markets, the internet, and social media…how are we supposed to understand how or what to eat? Today, I will briefly touch on what I refer to as foundational eating. No matter what format of eating you follow —raw, vegan, paleo, keto, vegetarian,… read more »
A blender is one of the most crucial appliances you can own as a raw vegan. It is a tool that you are going to be using on a regular basis to do a job – and this means that the higher quality tool you have, the better the results it is going to help you achieve.
Every week I make a batch of brown rice as part of my meal prep routine. Normally, I keep it plain so I can dress it up different ways throughout the week, but today I decided that I was really hungry for Mexican rice and ready to embark upon a… read more »
Who doesn’t love Cheesy Fun-doodles?! What? You’ve never heard of them? It’s an ole’ Scandinavian / Norwegian (my heritage) treat… that I just created! Never to be seen or tasted anywhere else but here! A crispy, snappy, flavorful, salty, cheesy snack. Each crave-worthy bite is nut-free, vegan, gluten-free, soy-free, and grain-free. (that just gave you the goosebumps, didn’t it?) Ready to give this recipe a try? Click on the recipe title, and let’s make some dirty dishes in the kitchen! blessings, amie sue