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Posts from August 2014

Non-Bake Non-Dairy Lemon Cheesecake

by Esther Kim Crust: 2 cups almonds 3/4 tsp. vanilla 1/8 tsp salt 1/4 chopped dates (heaping) Filling: 3 cups soaked cashews (4 hours)...  read more

Good Enough Curried Chickpea

by Eunice Kim 9 cup cooked garbanzo beans drained (3 cup dry with a little salt in the water) Oil for saute 1.5 red onion chopped 3 tbsp...  read more

Japanese Kabocha Pumpkin Salad

by Tomoko Kim Salad ingredients: 1/2 Kabocha pumpkin (about 14 oz.) warm or chilled 2 vine ripened tomatoes Daikon radish (4-5 oz.) Green...  read more

Japanese Wafu Salad

by Tomoko Kim Salad ingredients: Salad greens (spring mix, lettuce, etc.) Cucumbers Bell peppers Tomatoes Avocadoes Tofu Edameme Optional...  read more

Pepper Cream Pasta

by Gloria Kim 1 package of pasta (16-18oz. dried of your preferred pasta) 1cup raw cashew nuts 2 cup water 1/2 red or orange bell pepper...  read more