Hey guys! Sorry I haven’t updated in a hot minute-the posts are coming. I had a busy week with two friends in town but I have been planning some new recipes and I do have some drafts started so expected a post soon. I’ve also been preparing for a move so I’ve been packing up my apartment.  When we get into the new house, I plan to make some big changes around here, so get ready for a new and improved carolrustin.com!

Thanks for waiting patiently!

Have a super Tuesday!!

Sometimes I get in the mood for veggie burgers…it’s just what I do.  Here is my spin for a not-so-raw veggie burger.

Cook Morningstar Farm’s vegan burger on the stove top and 2 strips of Morningstar Farm’s veggie bacon in the microwave.  Once you got that going, get the rest of the ingredients ready: 2 leaves of nappa cabbage, 1 avocado, spicy mustard, slice of veggie cheese and some cayenne pepper sauce.

When the burger is almost finished, put the veggie cheese on top so it has a chance to melt a little.  Crush the avocado in a bowl with a fork so it’s a paste like consistency.  Grab a plate and assemble! Cabbage, spicy mustard, veggie bacon, veggie burger with veggie cheese, avocado paste, cayenne pepper sauce, second piece of cabbage.
DELICIOUS!

WOW! Big ups to Darn Lucky for hooking me up with this recipe via Twitter.  This might forever be my favorite raw meal.  It’s so quick and easy and anyone will love it…even you non raw foodies!

I made a couple of Rustin-ific changes to the recipe and you’ll see those below (if you’re comparing mine to Darn Lucky’s.

To make the noodles, simply peel 2 carrots (per serving) and 2 yellow summer squash (per serving).  Plate the carrots first and then the squash on top.  Done. Easy, huh?

To make the sauce (for 2 servings), combine 1 and 3/4 large red bell pepper (seeded and cut up into pieces) 1 1/2 tsp dried oregano, 1 tsp italian seasoning, 1 tsp garlic powder, 1/2 teaspoon red pepper flakes, 1 tsp sea salt, the juice from 1 lemon, 1/2-1 tbsp raw olive oil and some fresh parsley and basil leaves into the bowl of a food processor. Hit go and let it run until it’s smooth.  You will need to stop at some point to push down the sides of the bowl to grab any ingredients that scattered when you hit go.

Yes! The sauce will be a little runny but that’s ok!! It’s RAW-SOME! (hahahehehahaho) The leftover sauce is AWESOME as a salad dressing.

Cover the ‘noodles’ with the sauce and then place some fresh sprouts on top.  If you like raisins, I suggest adding them as well.

Sprout Raw Food food is absolutely FAN-FREAKING-TASTIC! When I picked up the new (un) cookbook (from Sevananda), I also grabbed 2 of these prepared raw meals.  The small container is curried kale salad and the bigger container is raw lasagna.  I’m not lying when I say it was hard to stop eating the lasagna.  I threw down my fork in protest when I had to stop right before it was finished so that I could save some for my partner to try when he got home.  If you are interested in trying the lasagna and you live in the Atlanta area, you can pick one up at Sevananda (located in the back to the right of the dairy items) OR you can go to the Sprout Raw Food website and order it! They will deliver it to you (assuming you, again, live in the Atlanta area)!

If you don’t live in the Atlanta area and you’d like to try some of their treats, click here for a list of items they ship!