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Vegetarian in Paradise Vegetarians in Paradise is a Los Angeles vegetarian web magazine. It is run by Zel and Reuben Allen. Their mission is to "offer our friends in the vegetarian community a nesting place to roost awhile and share information about a lifestyle that may keep us flying around a few years longer than our non-vegetarian friends.".

Reprinted with permission from Zel Allen.

Zel Allen is also the author of the cookbook The Nut Gourmet. Sample recipes from this cookbook can be found in the recipe sources.

Raw Rocky Road Oats

Magazine: January 2002

Chewy, chunky, nutty, and fruity describes this raw breakfast that's sure to make a frequent appearance on your breakfast table. Like many dishes in raw cuisine, it begins by putting up the grain to soak before bedtime. The next morning breakfast comes together quickly, bursting with goodness.

Ingredients

• 1/2 C. (118 ml) steel cut Scottish oats (McCann's is one well-known brand)
• Water
• 1 large apple, cored and diced (do not peel)
• 1 Fuyu persimmon or Bosc pear, chopped or any favorite fruit in season
• 2 T. raw walnut pieces
• 2 T. raw pecan pieces
• 2 T. natural sesame seeds
• 2 T. flax seed meal
• 1/3 C. (79 ml) raisins
• 2 to 3 dashes ground cinnamon

• 1 ripe banana, mashed
• 1 T. chopped nuts

Directions

1. Put oats into a large bowl and cover with warm water by one-inch, and soak overnight.
2. In the morning, pour oats into a fine mesh strainer to drain off water. Transfer to a medium-size bowl.
3. Add grated apple, persimmon, nuts, seeds, raisins, and cinnamon and toss to combine ingredients.
4. Divide mixture into 2 bowls and top with mashed banana. An extra sprinkle of nuts on top gives each bowl a little extra visual appeal. Sit down and enjoy with a nice cup of herbal tea. Serves 3.