Vegan Mayonnaise without Oil! (from mom)

2 cups cashews, soaked for 4 hours or more
1 1/2 cups of water from soaking the cashews
3/4 cup fresh lemon juice
1/4 - 1/2 cups spicy brown mustard
2 teaspoons sea salt
garlic (the real recipe calls for 5 cloves, but I do not use any garlic at all)

Place the water and all of the ingredients in a high-speed blender and blend until really smooth and creamy. This is good with sunflower pates and salads and potato salads and on sandwiches. Use it like real mayo. It is really, really good! This makes a ton, so you can reduce the recipe if you like.

I think I am going to try this recipe without the mustard and make it slightly sweet for Waldorf Salad and Carrot-Raisin-Coconut Salad. I bet it will be good!

From Mom

Leslie, that fudge sauce is great on banana ice cream, too. To make the ice cream, just push frozen bananas (remove peels before freezing) through a juicer with the homogenizing blank inserted or thaw the bananas a little and puree until smooth in a food processor. That is the only ingredient -- bananas! It is yummy plain or with other toppings, like the fudge sauce from Kristina's brownies.

I have two new recipes I like:

Mediterranean Collard Greens

4 collard leaves, washed and the center vein removed

Roll the leaves like a loose cigar and cut them in 1/4 inch slices. While they are still rolled, cut down the middle of each roll. Place the strips in a bowl and add

1 1/2 teaspoon olive oil
1 1/2 teaspoon fresh lemon juice ( I add 1 Tablespoon)
1/8 teaspoon salt
1/4 chopped red pepper
1 Tablespoon chopped olives (I leave them out. I don't like how they taste)
Some raw pinenuts.
Some golden raisins (optional)

Pour the dressing over the other ingredients. Stir really well to coat all. Keep the dish of greens on the counter for several hours, stirring occasionally. The marinate will soften the greens and make them more like cooked greens. This dish is really yummy.

Carrots with Moroccan Spices

2 peeled carrots
1 1/2 teaspoon olive oil
1 1/2 teaspoon fresh lemon juice
1/8 teaspoon salt
Dash cinnamon
Dash cumin
Dash cayenne
Dash black pepper

Slice the carrots very thin on a mandoline slicer or with a very sharp knife. Pour on the marinate and stir really well. A dash is really all you need of the spices, so don't overdo it! Keep on the counter for several hours and stir occasionally.

These are fun recipes and I like them a lot. It is about the only way I can eat collards. I really enjoy them this way.

Chocolate Fruit Dip

Hey, I used the frosting from Kristina's raw brownie recipe as a fruit dip and it was yummo! I mad it a little thin and liked it better on the fruit. It's especially good on fresh oranges! Bananas and apples are great, too, though.

Les