Creamy Sunflower Deviled “Egg” Dip

There’s nothing I love more than sunflower seeds, for creating blended dips and pâtés. I’ve never heard of anyone having an allergy to sunflower seeds, so they work best as a star-player in my attempt to transition Paleoveganista.com into a completely allergen-free vegan food blog. Continue reading

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Beet & Red Cabbage Sauerkraut

beet and red cabbage kraut

Beet & Red Cabbage Sauerkraut especially when paired with avocado is a food often touted in the same respect as cheese *both have probiotic qualities—and since the advent of the raw vegan sauerkraut phoenomenon—both have a veil surrounding them regarding the fallacy of their difficult-to-make-yourself psychological red tape [we think we can’t make it ourselves, or aren’t supposed to]. Continue reading

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Vegan Borscht + pumpkin seed sour cream

vegan-borscht
In college I worked at a global-fusion restaurant/cafe called Pangea that specialized in soups and natural/organic/locally-sourced ingredients. *If any of you dear readers go to Ashland, Oregon, definitely eat there. It even has a collection of coffee table books for your viewing pleasure, including What The World Eats, which I consider one of the best and most culturally-relevant photo essays ever made. I would’ve written a 5-star yelp review for Pangea but I don’t know if I can; I think yelp prohibits all employees (former included) from yelping about businesses they are or once were affiliated with.
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