- 818 days ago by Christine Egan
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Douglas McNish, head chef of Toronto’s Raw Aura organic and raw restaurant is back to share one of his original raw, vegan recipes. (Actually, this week he’s giving us two versions of chili: One cooked, one raw.) Watch for more of his recipes, published twice a month on Blisstree.
Doug says: This is a delicious dish on a cold winter’s night (including Super Bowl Sunday). It’s high in iron and protein, and the recipe can be doubled to make some extra to have on hand. It goes very well with my recipe for cashew sour cream. It’s enough for a family dinner, or good to have to snack on throughout the week. More





