http://vegannosaurus.com/2007/11/11/phoney-fish/ Raw and Vegan Living in Atlanta, Georgia Tue, 27 Jul 2010 07:58:02 -0700 http://wordpress.org/?v=2.8.5 hourly 1 http://vegannosaurus.com/2007/11/11/phoney-fish/#comment-1726 fish recipes Thu, 08 Jan 2009 00:58:30 +0000 http://atlveghead.com/2007/11/11/phoney-fish/#comment-1726 Sounds delicious. Sounds delicious.

]]> http://vegannosaurus.com/2007/11/11/phoney-fish/#comment-35 jenny Fri, 16 Nov 2007 17:16:41 +0000 http://atlveghead.com/2007/11/11/phoney-fish/#comment-35 looks delicious. . . and it's pretty similar to the one i make when i'm thinking about the homemade tuna salad when i was a kid. sometimes i get those "cravings" as well. . . and i think it's because i have such happy memories of growing our own vegetables, baking in the cozy kitchen with mum. . . family dinners evoking such nice smells and images. . . but i'm very happy to keep them as memories and savor only raw food from now on. Looking forward to more posts. . . looks delicious. . . and it’s pretty similar to the one i make when i’m thinking about the homemade tuna salad when i was a kid. sometimes i get those “cravings” as well. . . and i think it’s because i have such happy memories of growing our own vegetables, baking in the cozy kitchen with mum. . . family dinners evoking such nice smells and images. . . but i’m very happy to keep them as memories and savor only raw food from now on. Looking forward to more posts. . .

]]> http://vegannosaurus.com/2007/11/11/phoney-fish/#comment-34 Kate Quinn Wed, 14 Nov 2007 10:26:29 +0000 http://atlveghead.com/2007/11/11/phoney-fish/#comment-34 This recipe looks really good. I've made the one out of Matt Amsden's book, but it uses stone ground mustard and the variety I have - even when using 1/2 a teaspoon - completely overwhelms the dish. However, I found that when I first went raw I would just need that dish even though the mustard was offputting. I put it down to the Dulse, with its iodine and iron. This recipe looks really good. I’ve made the one out of Matt Amsden’s book, but it uses stone ground mustard and the variety I have – even when using 1/2 a teaspoon – completely overwhelms the dish. However, I found that when I first went raw I would just need that dish even though the mustard was offputting. I put it down to the Dulse, with its iodine and iron.

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