Entree Recipes
I found this on a web site, I just can’t remember which one. I hand copied it ages ago. I love it. Have fun with this. Serve it up with Bacon (found on this site)or fruit or on some Better Than Sliced Bread(fond on this site) for a sandwich. On Ani’s Raw Food Kitchen Website (google it,and also on youtube) this is called The Spanish scramble. A lovely person,shgadwa, found it. Check out his remarks below. Thanks.
This was inspired by Moosewood Cookbook’s recipe by the same name and surprisingly tastes very much like I remember it from the many times in the past when I have prepared the soup.
Crispy warm herb-”cheese”-filled marinated-kale rolls. Sounds more complicated than it really is. If you already have some rejuvelac on hand, then you can start the cheese and the kale marinade 10 pm Thursday, and have everything ready for Friday early dinner!
This is one of my favorite salads and good thing is it stays fresh for upto a week in refrigerator.
Since beets are such a healthy food, I am always looking for ways to add them to my diet. Thinly slicing and cutting the veggies into bite-sized pieces is key in this recipe (recipe inspired by Moosewood Cookbook).
This is spicy, warming, tasty and filling. Thick almost like a stew, it surprised me that it was so good. The measurements for the spices are estimates, since I was on the run today. Let me know what you think!
I’m not sure about white vinegar as a raw ingredient so if you know of a substitute feel free to use it.
so fresh and fragrant!! you wont miss pasta with this!
I am trying to find ways to rawify my partner; he is Arabian, and eggplant is one of the traditional staples of Middle Eastern cuisine, so, I thought I should experiment with raw baba ganoush. I partially borrowed Juliano’s recipe, and modified it. The dish came out pretty good.
I stole this idea from “Top Chef” contestant Richard Blais and twisted it a bit to fit me. It’s so light and tasty I just scarfed down all of it.
This is a variation of The Lazy Girls Squash Soup posted here by juleskess. I called it Double-Squash soup because it has both winter squash and summer squash in it.
My daughter would not stop eating this. I had to take it away to save some for later. It would be nice with a bit of Tahini(seseme seed paste) too.
For those noodle slurp and fork twirl cravings.
I was experimenting with my Mexican Flax Cracker recipe and came up with these taco shells. I am sure some of you have made similar things, but I was pretty proud when I made these shells! They are shown here with butternut squash filling from my Juan’s Tacos Flacos and then topped with lettuce, avocado, cashew sour cream and black olives. The side dish is jicama fries, all in all a pretty tasty little meal. Recipes for all of the fillings and toppings can be found on this site.
DELIGHTFULLY DARK RUBY RED DISH FOR SUMMER EATS OR DULL WINTER DAYS WHEN YOU NEED SOME COLOR.
Serve with my super simple marinara—-yummo!
When I became raw, I tried a bunch of salad dressings, but didn’t like any of them. They were either too oily or too spicy…or just too different. I had been raised drowning my lettuce in french dressing or catalina dressing—not oily at at, but sweet. I eventually gave up trying new salad dressing recipes and went back to the junk in the bottle. Then I heard that you can make homemade catalina dressing with ketchup, and so I used Kandace’s raw ketchup instead. Finally—a delicious dressing! Very sweet and with so many amazing flavours! Almost like a sweet and sour sauce…original recipe from raytaylor721, but modified to make it healthier and raw.
I grew up eating every Asian dish. I have Korean and Vietnamese blood in me. Both cultures offer so much variety of beautiful and cleansing food.
One of my favorite Korean food that goes really well with kimchi is Korean Chap Che. Chap Che is a clear noodle dish usually made with starchy mung bean noodles. I replaced the noodles with kelp with is extremely low in calorie and provides iodine mineral.
My husband learned to make kraut and now makes kimchi every week. It’s delicious. I hope you enjoy it as much as I did!
My garden is overflowing with squashes, so I keep experimenting with different ways to prepare them. This one is simple and delicious. Sorry no picture, we ate it before I could take one-every time!
This dish can also be made without nuts if desired.
I found this great recipe on Happy2BeMe.com. Delicious with all its vitamins and enzymes.
This recipe comes from Jennifer Italiano, owner of Toronto’s Live Organic Food Bar. It’s absolutely amazing and the bitterness of the dandelion greens is beautifully countered by the sweetness of the apples and creaminess of the dressing. Make sure to use a very large bunch of dandelions (I used about 5 plants, and wished I’d had more).
These sweet, summery ingredients make for a perfect light lunch or dinner!
Cheflandria’s Everyday Raw Food Recipe
Another out-of-the blue thought. I hope you enjoy it. This recipe is very tasty.
One of my favorite cooked Vietnamese dishes has been Spicy Lemongrass Tofu. I tried to figure out something to use instead of tofu to make this a raw dish. Since the tofu is usually deep fried, I went with the zucchini instead of eggplant. Zucchini has a light flavor, like tofu, and stays crisper. Just be ready for the burn!
Originally posted at http://legallyraw.blogspot.com on September 16, 2007
I adapted this Epicurious recipe to be raw. Very tasty!
Tasty vegetable croquettes for lunch or dinner. Nicely served with salad and mayonnaise. Yum!
Tasty sweet and spicy soup with a bite from the garlic, fresh but filling.
I didin’t see any other recipes for tofu spread and it used ot be one of my favourite dips!I ended up just throwing this together when i noticed i had some lefteover soaked almonds in the fridge and I swear it tasted and looked exactly like tofu spread. I didin’t write down the measurements so this is all guess work. This is my first recipe post so let me know what you think.
I start gettin a a alot of corn beginning may, which becomes a staple food. I decided to mic my two favorite staples together and it turned out awesome! You could always addsome cinnamon and other spices if you want.
after 2 weeks of nothing but cooked food and junk this really helped and it was really hardy and yummy
the best part about raw food for me is tasting all these new flavors, unheard of in the realm of the COOKED. i was making a chili sauce and added a little too much cinnamon… loved the result! it’s VERY interesting.
Juicy, sweet, hot, and a pretty pink too! – This is simple pantry fare that’s thrown together in minutes and works for lunch, snack, or as an appetiser.
This is a great salad from the Vegetarian Basics cookbook transfered to a vegan, though because of the mustard, not quiiite 100% raw recipe. If anyone knows of mustard substitutes, let me know! I like eating this for lunches or light dinners. I don’t have a picture yet, but I’ll upload one next time I make it!
In case your friends and/or relatives wonder what you are up to this time – this makes them at ease since it so SIMPLE and so FAMILIAR and RAW…
After indulging on far too many nut-based and dehydrated raw goodies, I found it time for a week of detox. This salad has become my very favorite fresh treat!
*Any stone fruit (plums are nice!) can be used in place of, or in addition to, the peaches and nectarines.
This traditional Indian dish is delicious and filling without the heaviness of so many nuts and seeds. You’ll need to plan ahead, since the best flavour is obtained by a 24 hour melding period. If you’re impatient like me, however, you can cut the wait down to an hour, and it will still be delicious, if a little ‘harsh’. A smoother option for the quick marination would be to use sweet potato instead of cauliflower.
Be careful on the salt – it will only intensify as the dish marinates, and can lend a bitter edge to the cauliflower that’s unwelcome. This dish is best served very slightly warmed in the dehydrator or on a low heat from a saucepan, although it conceivably could be served room temperature.
This is a great Summer salad. It’s so refreshing.
I went looking for Raw tostadas here the other day and found no one had posted them yet. I then found this great recipe in Rainbow Green Live Food Cuisine. It was pretty big though, so this is the recipe cut in half. It is so good and healthy. You’re going to love it!
This was really satisfying & even more delicious the next day!
This recipe has been handed down through my family since Olden Tymes.
Lame title… haha, sorry!
Tasty, crunchy avocado sandwich!
This is delicious for stretching out tight budgets. The rawness of frozen is debatable, but usable for me. I’m really looking forward to local organic corn to put in this.
This recipe is from Ani Phyo’s book…. I love this dish so much i had it twice this week!! Yum.. Yum.. hope you enjoy!
Putting my home-made Kim Chi to use and loving every delicious bite! I had been anticipating using my Kim Chi since day one of its fermentation! It seemed as if it had been fermenting forever! (well, it did take a while since I didn’t use salt) This was the definitely the perfect dish to use it in!
Wonderful veggie lasagna. I was going through my mother-in-law’s cookbooks and saw this recipe for Portobellow Lasagna and I thought “i can do that raw!”... here is my attempt. It was my first time ever using raw eggplant, so if you don’t like it or can’t get it soft enough, just use zucchini instead!
This is a simple side dish you’ll love making. It’s very tasty, I hope you enjoy it.
This is a very simple recipe for Kim Chi. I made this without using salt and I think it turned out pretty darn well! It’s not crazy crunchy, but it’s not a mush like I had anticipated. Good luck, enjoy!!
a superfoods shake that will not only glorify your health but surprise yourself/your friends with how wonderfully chocolaty a meal can be while enhacing your beautiful self! a great way to “pick me up” any time of the day!
A nourishing savoury snack.
I threw this together for dinner 2 nights ago after finding some huge zucchinis and surprising cute little summer squash at my local organic. It tasted fresh and delicious, but I just ate the leftovers 2 nights later and wow! It was amazing. The salt and oil have very lightly pickled the zucchini and squash, and the flavors have really melded together. I recommend making this at least a day and advance for optimum flavor.
Easy to eat (not too much chewing) and easy to make, this tasty and hearty salad/slaw is a great way of getting extra calcium into your diet (bok choy, nappa cabbage and sesame seeds all have lots of calcium!).
I thought of this because I love guacamole, but it’s so energy dense. The sprouts add volume without a lot of calories, so you get to eat more! The pepitas also give it a unique texture. It’s obviously a really simple dish, but those are in my opinion the most delicious. I like to serve this with veggie strips (bell peppers, carrots, cucumber slices, etc.) and eat it for lunch.
This salad is a staple in my diet. It’s quick and easy to take for lunch, high in protein and super tasty!
I’m sure the only reason this is original is that I simply walked into my kitchen and threw it together off the top of my head. My favorite way to prepare food!
I’m sure a little tweaking will be in order but this is a good start!
This burger is sooooo delicious and easy to make. It is my first “meat” to dehydrate. I topped it with a sliced of tomatoe and a dollop of the Cheese and Spring Onion recipe from this site. Served it with a HUGE colorful salad and marinated mushrooms… Hope you enjoy it too!!!
The dressing is creamy and the olives are meaty – totally satisfying meal that even my non-vegan husband liked!
Pasta that tastes like the real thing!
Raw-raw falafels: for those who do not like to dehydrate their food. The “crust” makes these ones look “cooked”.
A good substitute for ground meat.
This stuff is like meat, but it’s not! Roll it up in balls for “Not Meat Balls”. Crumble it up and add to anything you like.
A delicious, fresh tasting mexican salad. Add any fruits or veggies you have on hand. Also delicious in raw tortillas or in lettuce cups.
This is Wild and Crazy- but good!
I was so excited to see my mung beans this morning. After only soaking them over-night, they sprouted! These beans have a really refreshing taste and they are so easy to “make”. They begin a brilliant green but when sprouted another day or so, their skins float off and the beans become tender, tiny, white delicacies- just think of the possibilities!
From a nutritional standpoint Mung Beans are the bomb! They are high in protein and lysine. Lysine protects against osteoporosis, heals canker sores, and assists the body to heal after surgery more quickly. It also helps rebuild joints which is why I am so interested in it. It helps ensure adequate absorption of calcium and the formation of collagen for bone, cartilage and connective tissue. Lysine strengthens circulation and helps the immune system manufacture antibodies. It also helps control the body’s acid/alkaline balance, influences the pineal and mammary glands and plays a role in gallbladder function.
Mung Beans are made into puddings in other countries because they are high in sugar, ground into flour, and are also made into fine noodles.
I got this idea from my favourite type of sushi.
Super simple and yummy salad. Great for summer or anytime.
One of the tastes, from the memories of my youth, includes delicious taste of ‘borscht’. There are MANY different ways preparing this authentic dish from hot to cold… red… white… sour… and even vegetarian. This salad I have been making repeatedly and every time it triggered memories until last night if finally donned on me … it is borscht salad!… avocado makes it perfect addition instead of dollop of sour cream. Enjoy! And if beets are not your thing… use red cabbage for the color effect – it is still good…
Having a toddler, nieces, and nephews that love ‘nuggets’, I’ve been playing with a possible RAW, Vegan replacement for ‘chicken nuggets’. So far, I’ve come up with this recipe that both my husband and daughter like! It’s not a complete replacement for taste and texture, but a pleasing substitute!
This is originally a take off of Alyssa Cohen’s “Raw Barbecue Chicken Fingers” but I must have messed it up some how and it has transitioned into something a bit more tasty (in my opinion). It was filling, satisfying and not very calorie heavy. My advice is to add any other ingredients you prefer in your “Chicken Salad” I have even thought of adding some dulse or other sea vegetable to make it more tuna-ish. Please use this as a base for your palate!
Take out never tasted so good.
Sweet, tangy and spicy, definitely filling and a sensory meal. Takes a little prep time, so start prepping and dehydrating about 4 hours in advance, but worth it.
A guaranteed explosion of flavour in your mouth!
The fresh flavour of tomatoes, combined with the sweetness of parsley and the nuttiness of hemp is a winner combo.
This is the simplest, freshest and tastiest salad I have ever had:)
A simple salad with the taste of Phad Thai (a traditional Thai recipe)
This is most delicious and incredibly simple. its my favorite snack and only takes minutes to prepare. Combination of celtic sea salt and flax oil tastes like butter. I hope you enjoy:)
Delicious wraps which are excellent for travelling, work lunch and just generally pigging out on! The photo shows them like an open sandwich before they are wrapped up. Can be used as samosa wrappers, just wrap up this curry:http://goneraw.com/recipes/1620-Cauiflower-curry-with-sweet-sauce in triangles and dip in the sweet sauce.
I enjoy it wery much. It can be like a main course, you can add some fruit chutney to it or zuccini proccesed like rice. If you add some water or orange juice you can make it as a soup.
This is a household staple – a recipe learned from table-side Guac preparation at El Torito. Enjoy!
Lovely creamy couscous with a salad of sea spaghetti, spinach, beetroot and radish. Comfort food for high summer/Autumn.
This is my family’s favorite lunch/dinner meal! It’s soooooo fast & easy to make, uses perfect food combining techniques, and is just so delicious!!! Add your favorite salsa to your tacos for a variety of tastes. When I make it, I don’t worry about making sure the walnuts are 100% dehydrated because I’m just going to mix them up with some wet ingredients, anyway! It still tastes fabulous!
(I do not know how to properly write a bibliography/reference, so here’s my best attempt.) Thanks to: “Healthful Cuisine,” Anna Maria Clement, PhD, NMD & Chef Kelly Serbonich, (2006) p. 102
middle eastern nutty spread
Delicious stuffed mushrooms with all kinds of goodness inside. Can be eaten as a main meal, with a salad or as an entree
I didn’t measure, just went by taste. Using Bragg’s adds to the taste and helps in marinating. Even my cooked daughter, who seldom eats veggies, likes this salad!
A mild tasting veggie nugget for kids to snack on (finally, something my kids love!). I imagine you could make these in advance and freeze them (then thaw and warm in dehydrator).
Serve with my remoulade sauce for a more adventurous taste…see recipe in my profile.
black lentils are peppery and savory and just so good, you’ll love it especially all those hippies out there who use to live off of lentils and rice :flash backs anyone =)
They are really good, and they are sooo easy! Something very light, refreshing and quick to prepare for the summer or anytime. We make the tacos when were in need of something fast and it tastes better than real tacos! NO PRE-PREPORATION OR DEHYDRATING NEEDED…
Everyone in my family agreed this tasted even better than the Sloppy Joe’s of past not so raw eating!
I got this recipes from a web site called raw table. It’s wonderful, yet unlike anything i’ve ever made before. Enjoy!
I freaking love the rich cheddar sauce recipe and am always trying to create new dishes using it. This not only taste good, but it’s amazingly pretty too!
This is a delicious dish that I have served and people really love. I like my rice chewy, but you could soak the rice longer if you want it to be softer.
Has a really delicious and authentic noodle flavour, so quick and easy to make, and SOOO delicious. i love it!
Before I started to eat raw I did not like regular sushi. But now I just love to eat sushi. You can create a very quick lunch and you feel fuel of energy after eating it.
sweet,yummy, really filling
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Wonderfully refreshing salad! Simply and yummy.
This is a very substantial dinner. It’s taken from the book, “Raw,” by Trotter and Klein. This is the favorite recipe of my boyfriend so far. He added some hot peppers to the top.
Realllyy yummy! Even my Grandfather liked it!.. and thats saying something! ;) I changed it from Russell James’s recipe to what i had in the kitchen at that moment :) I didnt dehydrate mine cuz i didnt have a dehydrator then.. im sure it would taste even better in they go in for a bit!
This pizza is an amazing work of art. The combination of the ingredients and the flavor are very tasty. I really recommend this.
Another successful impromptu creation!
Sorry about the measurements! Its a bad habit of mine that i never write them down! :) If you want a quiche ‘pastry’ crust recipe look at my other recipes :)
A creamy, sweet, tangy, complex tasting salad with no nuts or added oil. Fava Beans are in season right now, but not for much longer!
This recipe was adapted from a marinated Zucchini recipe from the book Feasting on Raw Foods.
Like the classic only Raw and still just as good!
I love this stuff! The degree of rawness depends on the temperature of the water, but even when I have used boiling water I can still feel the probiotics gurgling away in my gut, so I know I haven’t killed them.
You can experiment with all different kinds of seaweed- I like a mix of wakame, armhijiki, and kombu.
Also for miso paste I use the South River stuff from Oregon- man it’s good! I like the barley and the brown rice the best, but it’s fun to switch around or mix and match . The saltier, heartier ones tend to make more sense with this recipe,.
I haven’t had something that tasted like this in a long time…legitimate Fajita Filling!
Thanks, Chris Carlton, for the Grilled Meat recipe! It is AMAZING.
This chili tastes fresh and sprouty but like authentic cooked chili at the same time. This one is a winner! Whole, soaked cashews are a lovely addition to this dish.
this is a knife-and-fork-worthy open-faced sandwich piled high with fresh veggies, a la dagwood bumstead from the comics. anyway, this was my lunch today and it was the first thing i made with that awesome onion bread recipe!
I love Vietnamese food, and some of the recipes are very easy to recreate. I think this is great as a salad, or for the filling of a roll. Having a Vietnamese mother I grew up eating springrolls in so many variations that I don’t mind that a rice paper wrapper isn’t raw. If it’s the only thing that isn’t raw it’s fine by me. But collards leafs are wonderful too. The dressing is very close to nouc cham, or fish sauce. It should be sweet, sour and alittle spicy. I hope you like them. These are a great thing to bring to parties where not everyone has discovered the wonders of raw food yet.
like chef landria (look foward to your recipes all the time!), i was craving some noodles since its chinese new year at the moment. its a tradition in my family to have stir fryed glass noodles on a sunday. they are so aromatic, one whiff, and a gallon of drool comes out. its quite a clean flavour though, so do adjust to your liking. im kinda glad there are so many asian recipes that make you feel light and clean! i kinda altered it to make it authentic…hmm. if you cant find kaffir lime ( asian store), then quarter lemon mixed with half lime will do.
I got this recipe from www.rawdorable.com. I think she has brilliant ideas for kid-friendly food!
This would be perfect for a picnic when everyone else is eating hot dogs. You could even do a simple syrup of strawberries or raspberries and agave for “dipping ketchup” for the fries if you wanted.
Very filling. This is one of the first raw meals that we tried and actually liked. Sometimes we put it on RAWvolution’s Famous Onion Bread (can be found on this website under onion bread) with some sliced tomato. So yummy! This recipe came from the Carol Alt book.
Quick and easy with easy to find ingredients.
It’s shown here on a piece of cornbread from this site. It would be great on any bread, cracker or bed of greens.
This is my hemp-ified version of a classic. Hemp provides the perfect base for this pesto. It has a slightly nutty and green taste, which compliments the cucumber and the greens as well as, well, everything else in the recipe! Hemp hearts are a great source of Omega fatty acids and easy to assimilate proteins. So, eat up!
I almost wanted to call these “steaks” when I first bit into them, but my good vegan consiousness wouldn’t allow me! So, here they are…drifters. And Delicious!
This is my favorite crust that can be used for so much. I usually use it for pizza, but if taken out while still flexible, it can be used as a spicy wrap or tortilla. If you aren’t a big fan of hot foods, cut back to 1/2 jalepeno pepper and 1/4 tablespoon of cayenne pepper.
You can also thinely slice tomatoes and/or mushrooms and press them into the dough so it dehydrates at the same time. A bell pepper might be nice if you’re aiming for a more fijita-type crust.
I’ll have a picture as soon as I can grab my sister’s camera. ;)
Princess Tabouli has come to bless your breakfast, send love to your lunch and dress up your dinner! Hail Hemp! Celebrate Cucumber! Praise Parsley & Purslane! Meditate Mint! Chant Chia! This meal will leave you energized, satisfied and ready to Organically-OMmMmM!
I made this last night as I have many organic yams and nothing to do with them to have for lunch today at work, just finished and WOW! I did not expect it to be so good!! I made a sweet basil dressing inspired by Bonobo’s, I did not write it down or have exact amounts, i made it to taste, pretty much winged it. I found this one by Dr. Ben Kim which is similiar (i used much less oil and more water in my version, no pepper, agave instead of honey and i am certain Bononbo’s doesn’t contain garlic but i added a little to mine):
I use this as the base for my favorite sauces and flavored oils. It is also great by itself to highlight fresh herbs.
I know there are a gazillion pizza crusts, but this one is unique IMO. It is a variation on the “Tree of Life” crust. The key to me for the flavor is the cheese in the crust. I used mac nut cheese because I had some when I went to make this! The cheese should have a definate sour flavor to get the flavor right IMO, but I love sour!
Someone was asking for a “meatball” recipe so here’s my latest invention.
Fresh herbs and tart seasonings with chocolate are a fresh take on this traditional dish. This creamy, spicy chili will leave you satiated and content.
A fish free inspired Philly! This recipe requires some work but is well worth it!!!
Not your ordinary nori roll. Pictured with Winter Nori Roll is Sesame Orange Dipping Sauce, contributed here at Gone Raw.
This salad is a staple at our house. You’ll find it’s really easy to “tweak” with ingredients that you have on hand.
I cannot take credit for this recipe. It belongs to Elizabeth Osselini, a raw food teacher at Whole Foods in St. Louis. This is from her class last night and I thought it was AMAZING and will be a staple for me through the holidays. It’s SO easy and SO good!
This recipe is from Publix GreenWise Market magazine
Chia seeds have were used by the ancient Incan soldiers during their long expeditions. Many of them would only consume 1 tsp in water. Chia seed forms a gelatin when placed in water which allows the body to remain hydrated for longer periods of time. This gelatin, which is actually soluble fiber within the seed, also soothes the bodys organs and creates a barrier between carbohydrates preventing spikes in blood sugar.Truly an awesome food.
I adapted this recipe from RAWSOME! uncookbook. It is DELICIOUS!!!
I made the carmelized pecans from the Living Cuisine uncookbook. I will post it.
This is great if you miss stir fry. You add the “rice.” Or you could wrap it in the tortillas from this site for fajitas or tacos-or even put it over “noodles”.
when sea veggie meets land veggie in a bowl, it makes your tummy smile. when your tummy is happy, your body is healthy. your mind is delighted to see the beautiful sea and land come together peacefully and… ... deliciously. ...
A delicious, refreshing winter salad. Serves two as a main course. I make it and eat half for dinner and take half for lunch the next day!
Approximate Calories per serving, 400 [if you are counting calories just cut out two tablespoons of the oil to bring it down to about 300 calories per serving]
The Trick is using Eggplant as a stand-in for fish. This recipe involves marinating eggplant in a sauce that gives it something of fish-like taste, thus the name Filet of Soul.
i was coming up with recipes for my left over pulp from juicing, and i thought that my tomato fusion juice pulp would make a great fresh pasta sauce. http://www.goneraw.com/recipes/ 5015-Tomato-Fusion-Juice
this is my version of a traditional thai green papaya salad i always get alot of raves with this dish for potlucks,it’s an easy prep as long as you have all the ingredients.tweak it as you wish to personalize it as this is just a guide.you may use sea salt instead of nama shoyu…it depends on how dogmatic you are.
This taste like grilled/smoked mushrooms!!! Not sure measurements on dressing/marinade, just do it to taste! Serve with my Mango coconut sauce for a delicious tropical flavor.
This recipe came as a result of a request from my daughter. Could I make a raw version of the cooked broccoli cheese casserole we used to make? I took the challenge and the result was so successful that the rest of the family loved it. We hope you do, too!
This recipe was just published in Carol Alt’s new raw recipe book The Raw 50, check it out. I took my deceased mother’s stuffed bells recipe and converted it years ago when I was head chef and co-owner of Organica: The Living Cuisine in San Francisco. From her heart, channeled through mine to yours. I always guarantee to give an organic orgasm of the mind, body, soul and especially the taste buds with my exotic gourmet live vegan cuisine. Many blessings!
Add squash and walnuts to food processor and pulse until the pieces are manageable. Add remaining ingredients.
It’s kind of funny, I wasn’t a junk food eater before I went raw, but seem to like these raw imitations! This one has that nice sticky mac and cheese feel, however, the squash gives it a little crunch. I guess you could wilt it a bit in the dehydrator to get a softer texture. This is pretty rich, so I ate it as a side dish. The cheeze sauce is not my recipe, it is from this site, it’s great!
So I decided to experiment today with making a soup and not just a juice or smoothie and liked my creation. If you like a slightly warming blend- this would be good for you and you could opt not to add the walnuts if you choose- the soup is not real thick- so you could add more or less tea water to achieve the desired consistency.
These were inspired because I made the Mock Tuna Salad by Matt Amsden ‘Rawvolution’ and it made way more than 4 servings in my opinion so I was trying to figure different ways to use the leftovers. (This recipe minus the nori and veggies is Matt’s exact recipe for 4 servings) The side dish is Matt’s Thai coleslaw also leftover. I am new to raw and am finding most recipes are WAY more than my husband and I can eat in one sitting (sometimes even more than 2 sittings).
A very mild and tasty pasta.
I found this vegetable soup recipe on the www.therawfoodsite.com
I think the person who posted it might be a member of this site. The recipe is in “The Complete Book of Raw Food” by Lori Baird. It is a Wonderful Vegetable Soup to use when you are ending the Master Cleanse! Very Refreshing!!!
I like to make a fuss out of the seasonal delicacy, the sunchoke. This glaze also goes well with other veggies like summer squash, asparagus, or baby turnips.
This recipe is an adaptation of several recipes – two by Chad Sarno, and one by Vanessa on GLiving. Chad Sarno calls it “Trio of Shaved Cabbages with Sweet Sesame Vinaigrette” – it really can be a simple salad or an elegant party dish. I just use what I have on hand, and the vinaigrette is never the same twice, but this always turns out so tasty. You can also add sliced baby bok choy, hemp seeds, etc. Hope you enjoy it!
I came up with this after having an abundance of red peppers & needing a lunch recipe that travelled well. I put together left over raw Puttanesca sauce with the sprouted Quinoa to make it a little more filling. The stuffed pepper can easily be wrapped up & taken anywhere. This is what I brought out on the boat for 4th of July & everyone starving/snacking on chips were a little envious.
This came out delicious. One of my favorite dishes…I know I have lots of them! My hunny loved it…:-)
A hearty winter stew. The flavors are inspired by a chicken dish I ate a lot growing up. This vegan version makes me feel much better!
This is a very versatile cheeze. I use it as a taco filling in romaine leaves with avo or guac, salsa and red onion. It’s much lighter than a nut cheese. It’s flavor is reminiscent of that gooey yellow pourable cheese sludge that people put on nachos. You could thin it out if you needed a pourable cheese.
A raw version of Tabouli, replacing the bulgur wheat with buckwheat sprouts.
This is my Mock Chicken Raw Steak. It is one of my favorite recipes out of over a 1000 that I’ve created and is going in my first book. Thanks for your views of my recipes and I know you will enjoy the organic orgasm of your mind, body, soul and especially your taste buds.
Colorful salad bursting with all 6 flavors – a great way to get in your greens and iodine.
Delicious and filling, this certainly satisfies any pasta or lasagna cravings of mine. The edemame beans give the dish a lot of protein and a bit of extra green. The portions are estimations. You can add more spinach if you’d like, and I often do. But some peoples taste-buds have “spinach sensitivities”. ;)
i took my old lemongrass tofu recipe and modified it to make it raw. It worked great. This dish is quite spicy, which i like, but you may want to modify the chili flake and the serrano chile to tame the spicy a bit. I didn’t de-seed the serrano before blending, if you remove the seed it should turn down the volume on the spice.
You may need to play with the quantities of the sunflower seeds and the water. I originally had it as 1/3-1/2 cup sunflower seeds and 1/3-1/2 cup water. Neither are exact measurements, i added as i went to achieve the consistency i desired.
Absolutly Delcious and Very Healthy Salad to fill up the Tank!
You can use this mix as a pate, spread, rissoles, burgers or a wrap filling.
Warm, delicious, Italian inspired…kind of reminds me of Chef Boyardee if Chef Boyardee tasted good
I made these to take on a trip I’m going on tomorrow. They’re very plain so they would appeal to multiple tastes- the sauce will jazz them up- tahini or whatever you come up with.
My first attempt at raw stuffed peppers. We really enjoyed them. Hope you do! Shalom.
This salad can be used as a stand alone dish, or a side dish with any meal. Delicious.
I’ve tried to like zucchini marinara but I always find it too…wet and slimy. Then I spiralized the zucchini, submerged it in a bowlful of water with nama shoyu and dehydrated it a bit until chewy. So yummy! I made this for seven people a while back and used two small zukes per person. None of them were raw foodists but they LOVED it.
Further along in my infinite search for the best way to use carrot pulp… This recipe makes a tasty and filling green wrap. Try with different sprouts and julienned veggies inside of the wrap for a variety of textures and flavors.
I whizzed this together and it was really tasty. Reminded me of “egg in a cup” if anyone else knows what that is?
A great lunch snack with the taste of Morocco but even better as a dinner dish to be eaten with friends.
This is incredibly AMAZING! I couldn’t believe how good it tastes. It triggers all of the taste buds perfectly. Salty, garlic-y, sweet, nutty, yummy. I don’t know what else to say. I hope you try it otherwise you’ll be missing out! It’s super easy, too. I mean, if I made it, I promise you can make it. :D
YUM!
I used to love ordering Tom Kha Gai at Thai restaurants, which is a coconut lemongrass soup with chicken in it. The theme of this month’s raw-food potluck in DC was coconuts, so I decided to see if I could make something remeniscent of the Tom Kha Gai of my memories. Lots of pleasant surprises while working with coconuts: I learned how to make my own shredded coconut and coconut butter!
I served this “rice” with thai veggies for a raw dinner party I hosted last night and it was a huge hit. Even the kids gobbled it up. Unfortunately I didn’t keep track of the exact quantities I used, but my guestimates should make several cups.
This recipe will keep in the refrigerator for several days and can be used in much the same way as cooked rice. I’ve left out the coconut and made dishes like raw paella and spanish rice with it as well.
I never liked zucchini pasta. Something about it didn’t sit well with me. But then I saw online that Alissa Cohen’s restaurant, Grezzo, served a dill vermicelli and it got me thinking that might be good. So I started experimenting and came up with this delicious recipe. I think I could eat it every day!
Be creative with this one. Add as many veggies as you want. This is great for just snacking on or mix with zuchinni strands for a more Asian appeal.
Yummy and O so easy to make. I went over my friends Jessy’s house raided the fridge and cabinets and came up with these spicy stuffed delicacies…take a bite and make good food sounds:)
This is a spicy indian curry. I was craving tomatoes and spice and this was very satisfying.
My new favorite light meal
Oooooooh garlicy goodness. This is a sweet and cleansing soup, perfect when you are craving something highly tasty. Feel free to add more medjool dates to increase the sweet element, and less pumpkin seeds for a lighter soup. ENJOY!!
An extremely flavorful entree I made for dinner last night, I have been on vacation in New Mexico and thought I would attempt to utilize some native tastes, this dish is not nearly as complicated as it may appear, it is well worth the effort! Please allow yourself two to three days for the entire preparation.
A bright and sunny treat! I had it for breakfast but any time is great!
Amazingly sweet and savoury, with just enough kick to leave you blowing your nose.
Refreshing twist on classic coleslaw.
This soup is creamy delicious and very comforting. I came up with it using what i had in the house. The miso gives it a nice touch so you don’t have to add too much salt. Enjoy!
Even Better than the real thing!! just had to share. Really great with rye bagels, or with raw veggies etc.
Ok…I know the ingredient list looks a little long, but this is something really quick, especially if you make the cheese and tomato sauce ahead of time and just assemble the pizza when you are ready to eat…try it…it’s YUMMY! I usually make enough cheese and sauce for a few pizzas and save the extra for later.
Another bit of New Mexico to you, enjoy! Top with nut cheese if you wish before serving.
From Living on Live Food by Alissa Cohen, this recipe is one of my all-time favorites. I even made it for a Sample Saturday for the Co-Op I used to work at.
I have been altering vegan pesto recipes for years to get the perfect one. The key is the avocado which makes is creamy. Excuse the picture, I had already eaten half before I realized I should take a photo.
tahiti is an awesome place to be raw… i think its made for the raw life style. i drank fresh coconut water straight of the tree everyday, bliss! anyway, this recipe is adapted from something i remember reading on the blog that jinjie (of the garden diet) wrote…
This reminds me of the flavors I ate when I was in Spain this year and it is delicious!
This recipe can be enjoyed as a juice or soup!
This is very reminiscent of Pad Thai.
Really nice dish I whipped up when I was desperate to use raw sweet potatoes for the first time. It turned out great!
You can substitute a mix of green & red cabbage with a sprinkling of grated carrot for the green papaya.
This recipe is an adaption of two other miso soup recipes I like. I felt like having a really hearty and indulgent bowl of soup, so I blended the ingredients. The results were wonderful and satisfying. I’m going to be making this one a lot.You may need to adjust some ingredients to suit your tastes.
If you ever miss potatoes of any kind – this is an example how creative nature is. It offers endless varieties of choices to delight our most exquisite desires. in additon Daikon Radish removes stagnant food, moistens lungs, resovles mucus, relieves alcohol intoxication
Hearty and filling. The salt, garlic, and yeast makes this taste like real cheese.
I was watching the Food Network last night and was inspired by this wonderful looking olive and tomato pasta I saw and couldn’t wait to try a raw version for lunch today. I thought it was great. Hope you do too!
This is a quick and delicious dish that I found in RAWSOME by Brigitte Mars.
We love this on Raw Nori Rolls or just dip veggies in. Very easy and yummy!