World Vegan Day 2015 has come and gone. It was celebrated in Hong Kong with the Meat Free Hong Kong meetup group enjoying a fabulous, fabulous, fabulous hot pot meal at the city’s Pure Veggie House. HK has 7+ million people and 200+ all vegetarian restaurants. It’s thus maybe slightly surprising that so few of … [Read more…]
Raw Spicy Vegan Tuna Sushi Roll *Gluten-Free, Raw, Vegan, Nut-Free* Recipe By: Chef Mallori Simko, Los Angeles Based Living Foods Chef Makes 1 Roll 10 Minutes Preparation Time Tools: Kyocera Knife, Cutting Board, Blender, Spoon Spicy Tuna Mixture: Dry ingredients 1/4 Cup Raw Dehydrated Sprouted Seeds (‘Go Raw’ Simple Seed Mix) 2 Tbsp Hemp Seeds … [Read more…]
Sushi masters spend a lifetime mastering this culinary art. Become a raw vegan sushi ninja with these hacks that will have you making your own tasty, healthy rolls at home in no time. Raw vegan sushi does not use rice. Instead, you can use cauliflower rice or spicy avocado spread. Cauliflower Hemp Rice 1 large … [Read more…]
Wednesday 26 August witnessed the 2015 Hong Kong Top 10 Vegan/Organic Restaurant Awards presented by Happycow.com. Part of Natural and Organic Products Asia 2015 at the cavernous Hong Kong Conference and Exhibition Centre, the ceremony was also supported by Meat Free Hong Kong. All the winning restaurants obviously had in common being geared to the … [Read more…]
This recipe is a bit of a weird experiment gone good. I wanted to play around with the idea of using both the oven, as well as my dehydrator, to make some half-baked / half-raw bars. I’ve seen some cooks using their ovens on the lowest setting to dehydrate food, while others use professional dehydrators. … [Read more…]
So the other day I was thinking, if you can turn courgettes into noodles, then why not use them to make a semi-raw veggie lasagna? The classic lasagna pasta sheets are a lot wider than courgette slices, but if you layer them two by two, they work perfectly. For the filling, I used a nutty sun-dried tomato … [Read more…]