In the past seventeen years of being vegan I have gone through phases of a raw vegan diet. I loved how I felt on a raw diet, but I found that I really missed cooked foods, especially in the colder months. Around March or so every year I start to crave more fresh fruits and vegetables. When the weather is warmer I find a raw vegan diet more doable. Since I have been craving fresh fruits and vegetables a lot lately, I thought I would make this Raw Summer Squash Ravioli. It is one of many raw recipes that I have made recently.
Quinoa is one of those grains that I always have in my pantry. It is so easy to make, and goes well with so many things. I like to use it in place of rice, like in my Tofu Sushi Rolls or Lentil Quinoa Burritos, or use it in a salad, like Tabbouleh.
I love this time of year because I gravitate more towards fresh fruits and vegetables, instead of hot soups and other cooked foods. Luckily for me, I happen to have several neighbors who grow their own fruits and vegetables, and they are generous enough to share. This Kale Salad with Grapefruit and Blueberries came about because I was gifted with some freshly picked grapefruit, lacinato kale, and Red Russian kale.