By Barefoot Vegan's Honey Morris
Rockin’ Raw is a popular raw, organic, vegan restaurant located in Greenwich Village, New York, which serves up amazing 100% organic, gluten free, plant-based Peruvian Creole food. Run by Tere Fox and her husband, Luis Salgado, we had the opportunity to speak to Tere to find out their thoughts on raw vegan food, community and to share with us one of her favourite recipes…
Hi Tere, firstly, when and why did you become vegan?
My husband and partner (Mr. Rockin' Raw) Luis Salgado, went vegan while studying holistic nutrition. He had mostly been vegan before we met and had been vegetarian for many years before we met. We were mind-blown by the truth behind animal products, farming, and the effects that dairy, etc. have on one's health.
Please tell us a little about Rockin’ Raw and your food philosophy?
We have always been about being of service to our community, to our peers. We are all about organic, gluten free, creole, raw vegan, foods that are flavor-packed and playful. We are every day raw with a few cooked dishes. We strive to always offer whole foods that are nutrition-packed and delicious.
What and/or who inspires you to create so many delicious vegan dishes?
You, the people do. My children do.
Finally, as someone who spends a lot of time in the kitchen, what are some of your must-have vegan pantry staples?
All kinds of Mushrooms (shiitake is great for making shiitake bacon), edible flowers, smoked paprika and fresh garlic.
Tere has very kindly offered to share the Rockin’ Raw Peruvian recipe, Tallerines Verdes de la Lala, with us. Tallerines Verdes are green noodles in a pesto-like sauce and Lala is Rockin’ Raw’s co-owner Luis Salgado’s grandmother.
If you’d like to find out more visit Rockin’ Raw’s website: http://www.rockinraw.com/
RECIPE - TALLERINES VERDES DE LA LALA
Step 1: Combine all of the ingredients in a large bowl
Step 2: Blend 1 or 2 cups at a time in a Vitamix, or blender, until well combined (note: adjust seasonings to your liking)
Step 3: Toss with spiralised zucchini noodles, kelp noodles, or quinoa pasta and garnish with chopped tomatoes
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