Italian Recipes
this is one of those “i can’t believe it’s raw” dishes. my entire family loves this. you have to make A LOT more than this if you want it to last as it reduces to not very much… plus, it’s delicious.
the recipe is adapted from my favorite cookbook, “verdura.” the book itself is neither raw nor vegan, but many of the recipes happen to be both (or easily modified)! there is an entire section on raw pasta sauces.
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!
These mushrooms I found last week at the growers market were literally as big as dinner plates. I marinated them all day and made a beautiful sauce and some fresh basil olive and red capsicum topping with a sprinkle of nutritional yeast.Mushrooms make fantastic pizza bases but GIGANTIC ONES? mmMMM!
this is one of my mothers recipes, i grew up on this soup. to my surprise, its even better raw!
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.
Absolutely delicious! I tossed this together on a creative whim as a take-to-school lunch for my companion, who is a middle school music teacher. I included a bag of celery sticks in case he felt like eating it as a dip.
My favourite way to make pesto.
You can add in a little ‘sprinkle’ if you want to make it a bit cheesier.
I came up with these when I was experimenting with things to make for an Italian dinner party. I had purchased my first ever jicama and it was perfect! This is definately one of my favourite dehydrator recipes I’ve made, along with the raw pizza that is in the picture with them. The bruschettas are the things round the side. You don’t need a dehydrator to make these, you can just spoon the tomato mixture onto raw jicama slices. They are much more authentic with dehydration though!
all the flavors of the italian classic in a light crisp cracker, perfect with caponata
Warm, delicious, Italian inspired…kind of reminds me of Chef Boyardee if Chef Boyardee tasted good
This garlicy pate is excellent on its own. A slightly modified version of this pate is also an ingredient in a raw lasagne recipe. Remember to allow for the sunflower soaking and sprouting time!
Recipe by Nomi Shannon at the Raw Gormet.
This is a recipe for a spinach caesar salad (make a more traditional caesar by substituting 1 large head of lettuce for the spinach). Recipe by Rhio in her book Hooked on Raw.
This will make a grilled meat type flavor and texture. Very hearty and even chewy. I worked on this for a year. Now it’s just right. Goes well with my “Sweet Tangy Southern Barbeque Sauce”
This is an easy recipe that goes great with a simple, tossed salad. The zucchini comes out of the dehydrator warm and there is something about the sauce that makes me swear that it has cheese in it. Great for when I’m craving a heartier dish. Pictured with a salad tossed with creamy garlic dressing.
This is the modified raw version of my Noni’s Eggplant Parmigiana, which has been a staple at our family’s holiday dinner table for as long as I can remember. The way my Grandpa tells the story, Noni made her Eggplant Parmigiana for dinner one evening when they had some cousins over for dinner. The cousins later complimented her on her wonderful “Pardon-Me-John” and requested it again the next time they came over. Since then, our family has always referred to this dish as Eggplant Pardon-Me-John. My sister and I fight over who gets to make it during the holidays. I suppose this year I will let her make the cooked version and I will make “Pardon-Me-RAWn” ...
A basic recipe for a stand-alone marinara sauce (also an ingredient in raw lasagna). Delicious with zucchini ‘pasta’ that has been tossed in pesto sauce. This is a rough description – feel free to add ingredients to your taste.
For raw lasagna (as pictured), a blender full of marinara should be just enough for one large lasagna, but have enough ingredients on hand to make a bit more sauce if you need to.
Recipe by Nomi Shannon at the Raw Gourmet.
I have tried a LOT of different raw lasagnas, but none of them really did it for me…I guess because I was a real cooked lasgna fan, and the raw kind didn’t satisfy my craving. I think, with this recipe, I may have cracked the raw lasagna code, and I can honestly say I like this version better than the cooked one. Don’t be intimidated by the procedure or anything, it is REALLY easy.
I am the only raw enthusiast in my family, so I often make dinners for just me. I’ve been burned by making a huge recipe and having it not turn out well. I really don’t like wasting food. I’ve learned to scale back my dishes so that I’m not disappointed. I am disappointed I didn’t make more of this recipe!!!! It was the best raw dish I have ever made. I’ll probably triple the recipe next time. I could seriously eat this for a few days. Happy eating!
it’s been a while since cinque terre... but here’s my version of bready italy. this stuff has great texture and a gentle flavor.
This is the modified raw version of my dad’s famous pasta sauce. I have 75+ cousins who call my dad “Uncle Steve” and request his sauce at family gatherings. He usually makes a few gallons at a time and jars it (that’s what is in the picture). He gives his jars of sauce as gifts and to anyone he loves a whole lot – that’s why I used to get so much. :) I have pared down the quantities quite a bit though. This sauce is so flavorful and delicious, that I am so glad I don’t have to do without even though I am raw now!!!
An amazing recipe I found on the “from sad to raw. com” web site. I haven’t tried it yet but it looks great.
A flavorful raw lasagna, best made one day in advance (taking into account the time to make the sunflower pate, this recipe will be ready to eat a couple days after you begin your first soaking). Ingredients include a marinara sauce and sunflower pate.
Recipe from Nomi Shannon at the Raw Gourmet.
This mimics a dish commonly served in peruvian restaurants. Its basically spaghetti in a green pesto and its usually served with a side of Aji (ahi), a delicious spicy sauce made with a special peruvian herb called Huacatay (or Black Mint), which is a little hard to find unless there is a latin market in your area. The kelp noodles don’t exactly taste like noodles so it throws it off a bit from the original taste, but it still tastes great and is a great way to get down greens in alternative to a green smoothie!
I actually don’t know the quantities, i just do it by intuition! But I will put the ingredients in order of most to least
Noodles:
Kelp Noodles are used in this photo, also can use Zucchini Noodles!
Pesto:
Basil, arugula or spinach, mint, soaked pine nuts, sprouted sunflower seeds, garlic, olive oil, sea salt, nama shoyu, water, optional herbs and spices
Aji:
lettuce (iceberg or romaine), about a cup of cashews (to substitute for mayo), green onions (3 or 4), 3 tbsps Huacatay paste, (or substitute a bunch of Cilantro), mint, lots of lime juice, garlic, jalapeno (1-3 depending on how spicy you like it), olive oil or vegetable oil
Not completely raw, but a good source of B vitamins.
Adding more cashews makes it more solid & creamier, adding more yeast flakes makes it drier & more ‘cheesy’. If you want to use soaked cashews, it’d be best to dehydrate them before using in this recipe.
The BEST Fettuccine Alfredo I have EVER tasted. Tastes so much like the real thing. And to think I made it by mistake!
This recipe can be the foundation of whatever kind of pizza you’d like to make.
A savory sauce over spagetti-like squash noodles. Recipe by Denise Thomas.
This dish is even better than dairy. My boyfriend loves creamy things and this totally hits the spot when you want something rich and super easy.
I was trying to create the roll-up lasagna posted on this website, but with a white ricotta-like filling. My zucchini was ripe but a bit hard to roll it up. It always ended craking. I thought that maybe I would have to soak it first, but I did not have time to soak it, so I came up with this layer lasagna using my ricotta recipe posted on this website, and the Marinara Sauce recipe posted by another member.
Heaven on a piece of heaven topped with a slice of heaven! I was really missing meatballs, and I wanted something with a similar taste, texture, and protein content that meatballs imbue. Here it is!