Recipes

Posole is a traditional Mexican stew made with hominy, a type of dried corn or maize. Usually served with the chicken on the bone, you can also remove skin and bones and return the meat to the stew before serving. If you’d rather use dried hominy, simply add 1 cup with the other ingredients at the beginning of cooking. This hearty, delicious, and simple dish is especially good with warm corn tortillas and a profusion of garnishes. Staff Favorite, Gluten Free. 

Cook time: 4-8 hours

A delicious, staff favorite.

Recommended, acclaimed cookbooks from the Delicious Living editors.

Raw-food enthusiasts, rejoice! Your unheated, full-of-nutrients Thanksgiving is on the table.

A “kreamy cheese” filling set on a thin almond-flour crust and topped with a sweet strawberry sauce makes for a luscious raw dessert.

Dehydrate these burgers for four hours at 104 degrees and then crumble into stuffing-size pieces (or skip dehydrating and enjoy as a pâté.)

Not rice at all, but rather a seasonally inspired and raw side dish stand-in that features squash processed into rice-like pieces.

Made with sunflower seeds and seasoned with sage, this entrée works well for a turkey substitute when topped with your favorite raw cranberry sauce; or serve on dehydrated raw bread with vegan mayonnaise.

A delicious course any time of year, but particularly wonderful with late-summer corn.