Thanks for the recommendations! You can bet I am also always up for recommended recipes, too, especially the raw chili. I am also a fan of the raw cheesecakes with coconut oil, so feel free to share desserts, too. In fact, I have a pantry filled with coconut oil at the moment.
Feel free to email me at saveur11@yahoo.ca.

I will definitely have to try out the nuggets. We made the Almond dressing in the class, so I know that one is wicked awesome, too. The sunflower dressing seems a bit off, though. Even my cashew alfredo sauce had MUCH less water in it: http://tastespace.wordpress.com/2012/04/17/raw-zucchini-alfredo/

For sprouted beans, those are one thing that I don’t really like. I’ve bought them while travelling before and they are ok in a pinch, but not my favourite way to eat beans. They will soften but I find them chalky tasting. Are you fully raw? I have recently seen people with recipes to sprout and then cook the beans which makes more sense to me… I have also seen some beans that sprouted, then dehydrated and are meant to be cooked (faster than normal cooking times) but have yet to try them out. I’ve tried the presprouted and dehydrated brown rice though. My problem with it is that it is in a blend with quinoa and wild rice so everything turns out a bit too mushy for my liking. The scourge of a blend when different times are needed for each component. Anyways, if you do try it, let me know what you think.

Sun Dried Tomato and Carrot Burgers
Walnut Portabello Burgers
Sweet and Sour Thai Almond Butter Dressing
Sunflower Almond Nuggets—these are great. We use them instead of falafel. Made them with the Southwest flavor profile (cilantro, cumin, chili)

I made the Moroccan chickpea stew and loved it, although I am too wimpy to try it with raw chickpeas. Yup, I understand you soak them, but do they really get soft enough to be edible? I’ve never cooked dried chickpeas, but I hear they can be hard (literally) to cook. So instead I just used soaked cashews and peanuts. What’s your opinion on soaked chickpeas?

I would say that there are no bad recipes in the book, but I didn’t do well with the Creamy Sunflower Seed dressing. It calls for 1 cup raw sunflower seeds and 2 cups water—thought this was way too thin and watery. I e-mailed Doug about this but his reply was very noncommittal. He said he hadn’t made it for a while and wasn’t sure. So—putting you on the spot, Janet—don’t you think that proportion of seeds to water is off?

For raw chili recipes, Matthew Kenny’s recipe is the still the best ever! Do you have the recipe? If not, I’d be happy to send. Also would like to send you some raw dessert recipes I’ve gotten from some obscure uncookbooks (but not sure where to post or e-mail them to you. Some do use coco oil, so maybe you wouldn’t be interested).

A question about minimizing oils: aren’t EVOO and coconut oil healthy?