Raw Vegan Recipes
These are raw recipes contributed by members of
and
.
If you are looking for a particular recipe, you may use Control F to search for words.
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Ideas for Raw Vegan (without honey) dishes to bring to a raw vegan potluck:
1. you could bring an organic salad
2. there are plenty of raw recipes available online
3. most raw food books have raw recipes; and
4. organic fruit salad.
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Three Marinade Recipes
from Natural Zing.com via www.rawnewenglandcommunity.com
Marinated Asparagus
Ingredients:
1 bunch organic asparagus
Marinade:
1/4 c Nama Shoyu
1 T organic onion
1 organic lemon, juiced
2 T organic balsamic vinegar (or Braggs unpasteurized apple cider vinegar)
Instructions:
1. Cut 1" off the bottom of the stems and save for your compose heap, then cut the stalks in half.
2. Mix marinade and pour over asparagus.
3. Marinate overnight and serve at room temperature.
(serves 4)
Hot Lemon Kale
Ingredients:
1/2 bunch organic kale (ok 2/3's of a bunch), rinsed in filtered water
1 organic lemon juiced
1/4 c Nama Shoyu
2 T organic onion minced (or 1/4 medium onion sliced)
1 T stone crushed olive oil
1/8 t habanera powder
Instructions:
1. Shred kale into thin strips with a knife.
2. Mix remaining ingredients together and toss with kale.
3. Let marinate 3 hrs or overnight, shake up now and then if you can, serve at room temperature.
(serves 4 to 6)
Marinated Portabella
Ingredients:
4 Portabella mushrooms, stems removed
1/4 Nama Shoyu
1 T apple cider vinegar
1 t balsamic vinegar (optional)
1/2 t black pepper
Instructions:
1. Mix all ingredients except mushrooms..
2. In small container place mushrooms and pour marinade over them.
3. Shake periodically and let stand over night.
4. Slice in strips and serve over salad or squash pasta.
(serves6)
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Sweet Corn Guacamole Salad
By Mindy Scheer
Salad Contents:
1 tomato, diced
1 cucumber, diced
2-3 cup corn cut from cob
1 red bell pepper, diced
½ sweet onion, diced
1 clove garlic, minced
Mock Sour Cream (mix in blender):
1 ¼ cup cashews (that have been soaked for a few hours)
1 cup water
1 lemon juiced
1 Tbsp. cold pressed coconut oil (optional)
Blend to smooth, then add 2 avocados and blend to liquify.
Mix mock sour cream with salad!
Enjoy!
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Almond Mushroom Quiches
Herbed Crusts: (Makes about 22 shells)
3 cups zucchini, chopped
1 teaspoon sea salt
1/2 cup olive oil
1 cup flax meal (grind flax seeds in coffee grinder)
1 cup soaked almonds (about 1/2 cup before soaking for 8 hours)
2 teaspoons Italian seasoning
1 clove crushed garlic
1 teaspoon apple cider vinegar
1 tablespoon nutritional yeast (opt)
1. Blend the zucchini, sea salt and oil until zucchini is smooth.
2. Add the almonds and continue to blend until the entire mixture is smooth. You may need to use a spatula to get the mixture to blend.
3. Pour the blended mixture into a bowl and add the flax meal by hand.
4. Form the batter into uniform circles of about 3 " in diameter on the teflex sheets. Dehydrate for a couple of hours at 110, then proceed as follows:
5. Gently peel a circle off onto one of your hands.
6. Place on top of a muffin cup, 'wet' side up.
7. Carefully push the circle of dough onto the muffin pan, then press with a wet spoon or your fingers to even the dough out.
8. Dehydrate for a few more hours until completely dry.
For a detailed step-by-step description of how to shape the mini-shells, complete with photos, see this post. You may also want to check out this post, for a better view of the actual shells.
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'Sauteed' Mushies:
4 large crimini mushrooms, diced
1 small Portobello mushroom, diced
2 tablespoons green onion, minced
1 garlic clove, minced
1 tablespoon olive oil
1 teaspoon apple cider vinegar
Dash salt or Nama shoyu
Toss mushrooms and onion in marinade ingredients and let sit for 1 hour.
Place on teflex sheet and dehydrate at 110 for 1 hour.
Filling: (Makes enough for 8 mini-quiches)
1/2 cup almond pulp
2 tablespoons almond butter
1 small tomato
A little less than 1/4 cup almond milk
1 tablespoon portobello mushroom
3/4 teaspoons oregano
3/4 teaspoons basil
1/2 teaspoon salt
1/2 teaspoon marjoram
1/8 teaspoon black pepper
1/8 teaspoon thyme
1/4 teaspoon dry mustard
Blend all ingredients until smooth.
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Pine Nut Parmesan
1/2 cup macadamias
1/2 cup cashews
2 Tbs pine nuts
1 Tbs lemon juice
1 Tbs flax meal
1 clove crushed garlic
1 Tbs nutritional yeast
1/2 tsp salt
First process macadamias and cashews until ground. Then add the rest of the ingredients and process until well mixed. (You don’t want to overprocess the pine nuts as they release a lot of oil.)
Carmella's Note: This will make a lot more parmesan than you need for the quiches. You could halve the recipe if you want, although it is so good that you will undoubtedly find other uses for it. It is fabulous sprinkled on pizza or pasta topped with your favorite sauce.
Assembly:
Gently fold 'sauteed' mushies in filling.
Place a couple of teaspoons of mixture in a quiche shell.
Crumble Pine Nut Parmesan on top.
Dehydrate at 110 for 2 hours.
Carmella's Notes:
~ Alternatively, you could make a large quiche. However, you may have to double the amount of 'sauteed' mushies and filling.
~ The filling is also very good served as a pate on crackers
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Green Smoothie
Today I made this yummy green smoothie and I thought I would share it with everyone:
• 1 banana
• ½ apple
• ½ avocado
• 1 inch tamari root
• 1 inch fresh ginger
• 1 cup Kale leaves
• Pinch of salt
• ½ tsp coconut oil
• 1 tsp Omega 3-6-9 oil
• ½ tsp Maca powder
• 1tbsp Chia seeds
• ¼ tsp clove powder (or cinnamon for seasoning and sweetness)
• 1 cup water (or even better if you have coconut water)
Blend all in a high speed blender and enjoy. This makes 2 servings but I usually drink it all or share some with my husband :)
I try to have this smoothie everyday in the morning to start my day full of energy. I do vary the fruits, the greens and the other ingredients so that I can get all kinds of different nutrients all the time.
If anyone tries this, please let me know how you like it! It would be great if more of us shared their favorite recipes so that we can all benefit and get different ideas. I am always opened to try different things especially if they are healthy!
Sany El Ibrahimi
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Chocolate Chip Cookie Dough Balls
3 oz cacao butter, melted
1 1/2 C almond flour
1/4 C flax meal
1 1/2 tsp salt
2 T coconut butter
1 T coconut oil
1/4 C agave syrup
1/2 tsp vanilla extract
1/4 C cacao nibs
Opt: chopped walnuts
Shave or grate the cacao butter and melt in the dehydrator. In a large bowl, blend almond flour, flax seed meal & salt. Add coconut butter and coconut oil and use a fork to mix well. Add agave and vanilla. When it is well combined, fold in chopped nuts and cacao nibs. Form into balls maybe the size of a small walnut. Refrigerate 2+ hours until hardened and store in fridge. Makes 24 balls.
***I used the liquid chocolate recipe below instead of cacao nibs because the nibs are crunchy and can get stuck in your teeth (not so attractive if you don't know about it!)
The above recipe is from Las Vegas Raw Food Pot Luck 3-14-10
These are the desserts that we brought (Kristen Barry & Christine Meyer) email any questions to me at
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Liquid Chocolate
1 c. liquid coconut oil
½ c cacao powder
1 T mesquite powder (opt.)
1 T agave (opt)
Place coconut oil in a mixing bowl & whisk in the cacao, mesquite & agave until smooth. Use to dip or top your favorite chilled fruits & frozen treats. Will keep many weeks & months in fridge; can also be left at room temp for several weeks. Opt: add mint or vanilla to flavor chocolate. Use cacao butter instead of coconut oil to withstand heat like chocolate bars. Melt by shaving cacao butter into bowl, set bowl in larger bowl of hot water to melt. Opt: use cacao butter instead of part of the coconut oil to withstand higher temperatures.
Chocolate Chips – spread on a plate and refrigerate until solid. Break into small pieces and use like chocolate chips. Store in refrigerator or it will melt. Optionally, use cacao butter instead of coconut oil to make a 'harder' chip.
The above recipe is from Las Vegas Raw Food Pot Luck 3-14-10
These are the desserts that we brought (Kristen Barry & Christine Meyer) email any questions to me at
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Easy Chocolate Pudding/Drink
1 c. pure water
1 orange, juiced
2 T cacao nibs, powder
1 tsp carob powder
4 Tbl agave nectar
1 tsp hemp protein
1 medium ripe avocado
Blend and enjoy! We added more water to make it drinkable. We also doubled the recipe.
The above recipe is from Las Vegas Raw Food Pot Luck 3-14-10
These are the desserts that we brought (Kristen Barry & Christine Meyer) email any questions to me at
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Key Lime Kream Bars
4 c. cashews, soaked
1 c lime juice
½ c agave
½ c liquid coconut oil
1 c filtered water as needed
Combine cashews, lime juice, agave, & coconut oil in high speed blender & bend till smooth, adding water as needed. Scoop mix into a pie dish; freeze until chilled, -3 hours. Cut into bars to serve. Will keep for weeks in freezer.
The above recipe is from Las Vegas Raw Food Pot Luck 3-14-10
These are the desserts that we brought (Kristen Barry & Christine Meyer) email any questions to me at
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Rosemary garlic mashed potatoes
4 cups peeled and chopped jicama
2 cups cashews, soaked 1-2 hours
1 teaspoon sea salt
1-2 teaspoons chopped fresh rosemary
1 teaspoon minced garlic
2 teaspoons nutritional yeast
black pepper to taste
Process jicama in food processor until grain-like consistency is achieved.
Press out excess liquid with a cheesecloth or through a sieve.
Place in a Vita-Mix with remaining ingredients and blend until well combined.
Serve immediately or warm in dehydrator until ready to serve.
Serves 4
From Leona Luyks
LV raw group pot luck 9-13-09
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Raw Vegan Eco-Potpourri
Collect together assorted organic veggies and several organic greens.*
Cut up a bountiful plateful of raw veggies and greens.
Do not cook, which wastes energy and kills enzymes and other nutrients.
Do not blend or use food processor as they use energy unnecessarily.
Relax and eat. Later, have some whole fruit if you like.
* Greens are a set of green leafy vegetables that have a high nutrient content. The list of 11 greens are: arugula, beet greens, bok choy, collard greens, dandelion greens, kale, lamb's quarters, mustard greens, spinach, Swiss chard and watercress. Please note that lettuces are not greens.
Submitted by Daryl Elliott
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