Appetizer Recipes
updated again! The easiest, creamiest and tastiest cheese ever! Just takes a few minutes to make. I took the water out of the recipe because I never actually put water in and looking at photos of people’s creations which use this cheese the cheese looked a lot more liquidy than ours is. It really doesn’t need any water, trust me!!
Well after finishing the last of my final exams at UCSD today, I felt like the sun was shining much much brighter. I got back home and decided to make myself a special treat with the little food I still had left in the fridge after studying for 5 days straight. If you though my other recipes were simple, this is just going to blow you away. As always, I hope you love it as much as I do.
This recipe is from Roshi’s Raw Lifestyle . For the original posting, visit this link .
A very fresh, very delicious version of salsa with corn. Put on top raw burgers, salads, tacos, or make some corn chips to scoop it up (I will be posting a corn-chip recipe soon)!
These are really small, two-bites pizzas that are fresh and yummy. I only made 8 using a small zuchini, but just increase the other ingredients to your preference. I also experimented with sun dried tomatoes, mushrooms, and a little salt/pepper but I prefered the simple pizzas best. Enjoy!
This recipe has been handed down through my family since Olden Tymes.
This recipe has been handed down through my family since Olden Tymes.
Lame title… haha, sorry!
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.
Light, crispy carrot chips that can be served with your favorite dip or salsa, or just plain. The recipe was inspired by a very similar recipe for corn chips from Frederic Patenaude. Simple to make and very yummy!
This is my favorite to bring to a non-raw party with fresh veggies and raw crackers. The BEST part is the left-overs can be thinned with water to make a great salad dressing or add a little to top a raw burger.
This is a pretty simple recipe… it’s so simple I almost feel like I’m wronging you by calling it a recipe. I had the spices around the house and always have flax seed. + I LOVE avocados. This Avocado-Flax love concoction idea sprouted after I found this simple-flaxy-love idea: http://www.goneraw.com/recipes/3593-easy-flax-grated-cheese-
Enjoy! :)
I know that guacamole has been done, but i have done basically everything you can with a avocado, and this is my and my girlfriend’s personal favorite.
As with all recipes, adjust salt to taste, but push the acidity, the lime juice is necessary with so many flavors involved.
This miso soup is slightly thicker than the traditional cooked version, but it tastes authentic because of the mushroom dashi. It is light and very filling at the same time.
This is amazingly fresh, easy and delicous.
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.
Tasty sweet and spicy soup with a bite from the garlic, fresh but filling.
Ok so i fell for it, the sign said 15 avos for 3 bucks…..well sure MINI AVOS!! no worrys though as picnic season is fast approaching not to mention st.paddys day where green food is all the rage….hubby gave these two thumbs up with yummy noises! enjoy…ps for sweeter eggs use less vinegar and a touch of agave.
Easy and quick, no need for equipments.
Love these appetizers with raw maki sushi rolls or chap chae (Korean Clear Noodles)!
For those wondering how you can eat a raw artichoke, I found a recipe on this site: http://nymag.com/listings/recipe/raw-artichoke-salad/. I tried it out and it was quite good! They’re pleasantly crunchy and fresh. It’s hard to throw away all those leaves, but you’ve really got to get down to the center few leaves. I threw them into my compost, but if you aren’t 100% raw, you could probably save them and steam them for another time.
I make these in the dehydrator so they aren’t technically sundried. But they ARE delicious.
make your own by mimicking nature! no more little expensive jars from raw capitalists… transported from far far away.. i mean olives are staple food around here.. you can’t buy a little jar – olives are bulk only! so here’s how to make your own sun dried salt-free most delicious richly flavored pure olives…
5 minutes prep / 6-12 hours soaking. Made this when I was going thru a c-RAZY nori roll phase earlier in the year :)
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.
Finely ground Cauliflower salad with Greek olives and Mediterian herbs from Matt’s RAWvolution book
I love this “pajon” bread. “Pajon” is a Korean Onion/Green Onions pancakes served as an appetizer. It’s delicious and finally got to eat a raw version of it. It is so good with a big salad with a sweet oriental dressing. A great compliment. If you try this, let me know what you think!
I got this from the book “Raw Food Made Easy” by Jennifer Cornbleet. It truly tastes better than any bought or cooked marinara or pasta sauce. Put it on pasta, pizza, even use it as a salad dressing if you’re feeling adventurous!
I wanted to bring a spectacular raw appetizer to a pot luck of non-raw friends this weekend. Tried it out today for lunch and it tastes great. I’m still working on the presentation, I want to serve it on dried apple chips.
This is great as a burrito filling. It is hearty and filling, with a rich oil flavor.
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. ...
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!
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!
I threw this together in the morning on my way to school. It’s taste reminds me of General Tso’s chicken or perhaps Bulgogi. I made it very spicy, but it would definitely be possible to make it less. Also, try substituting the tamari for miso paste to make a stickier, more sauce like dressing.
I had fun making these nut cheese truffles. Serve it with buckwheat bread, fruits tomatoes and basil. Or just eat it by itself – don’t over do it though! Enjoy!
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.
Its getting real close to my departure date, and my excitement has just been increasing exponentially. I just got a guide of all the places to travel to in India, and now I really can’t wait to get there. All the reading I’ve been doing has also gotten me really craving some Indian food. One of my favorite Indian desserts used to be my grandma’s halva. Halva’s a very sweet, very buttery dish, that’s probably just about as bad for your body as it is delicious. But with a little creativity and a little ingenuity, I created up something equally scrumptious. My mom described it as raw “ambrosia.” I hope you agree!
This recipe is from Roshi’s Raw Lifestyle . For the original posting, visit this link .
To contact Roshis, please email me at rishi@roshis.com or my brother at ro@roshis.com
this cheese is splendid. it reminds me of that indian paneer cheese. delightfully sweet and savory.
I have always loved thai summer rolls. This is a version without the rice paper and noodles.
I have always loved thai summer rolls. This is a version without the rice paper and noodles.
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!
Reminds me of the hot dip I loved during holidays! It also makes great pesto if you replace the cashew butter with a little olive oil. Great on raw crackers and vegetables. I ate mine with carrot sticks for a quick “cheese” fix!
Hearty, yummy, warm, and almost sausagey.
Amazingly sweet and savoury, with just enough kick to leave you blowing your nose.
Refreshing twist on classic coleslaw.
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.
Quick (10 minutes), delicious snack. Works well as a party dip – many non-vegan friends and family love this dip! Serve with raw crackers, zucchini slices, celery or carrot sticks. Makes a great party tray along with olives, avocado slices and raw crackers.
This is a wonderful raw version of the traditional broccoli salad with bacon and cheddar. Someone else deserves the credit for this recipe, but I can’t remember where I got it from. Sorry!
I am not a huge fan of onions, so I prefer to use only 1/4 cup, and add the onion to the dressing ingredients in the blender. I also sometimes throw the broccoli in the dehydrator for a while before I mix it with the other ingredients, just to soften it up a little.
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 a quick and tasty guacamole – you can make it in 15 minutes, and your friends won’t even know it’s raw.
Adapted from “Rejuvenate Your Life” by Serene Allison. I found it on Raw Food Talk. I find this sauce is creamiest when I use soaked cashews. It can be used for pizza, on top of warmed broccoli, in lasagna, etc.
PLEASE NOTE: I have listed this recipe in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nuts to your child.
These are absolutely decadent. A must for holiday gatherings! You might even want to double the recipe just to watch your non-raw relatives swoon. ;)
this is a great easy salad with some bite and is super filling with the avo. I let the flavors marry on the counter for half hour or so..that way its not to cold to eat either.
This curry is creamy, warming and satisfying, I almost forget it’s raw! It’s very versatile, too. Great alone as a hearty soup, or serve over sprouted lentils with chopped tomatoes and lime for an authentic-tasting Indian dhall. It’s also great over warm eggplant softened in a dehydrator. Enjoy!
This recipe is so fast and easy! throw these balls on a salad or in a collard as a wrap!
I made this up for a party. I found it on Epicurian.com It was a hit. I served it with Golden Flax Crackers from Alissa Cohen’s book. Delicious!!!!
This inspired by Tabbouleh, originally is an Arabic dish though also popular in Brazil as tipili. Here is Russian twist – in place of cracked wheat, are hemp seeds and additional herbs
tomatoes and pineapple are a fantastic couple. this is a very easy soup, tastes great and is also good in summer…
This is a yummy Pesto Seed Cheese that can be eaten by itself, with sliced vegies, raw chips or crakers or used as a cheese for lasagna or pizza. Hope you like it!
This is a variation on a traditional Japanese cucumber salad, which features a vinegar dressing. This version, inspired by Renée Loux, adds a Japanese citron juice called yuzu, among other things. If you don’t have yuzu, you can substitute lemon juice and a touch of wasabi. Best served chilled.
Delicious finger foods that really cure the Italian craving. Loaded with flavor, YUM!
These are so delicious! The first time I made them I just threw in whatever I had around, but they were so good that I’ve made them several times since using the exact same ingredients. Enjoy!
Bright tart grapefruit and creamy smooth avocado are an unusual and surprisingly complementary combination in this delicious soup!
A few months back, I saw Emeril Lagasse on TV making barbecue sauce. I thought “I could totally make that raw”. With Emeril’s inspiration and a little Hawaiian flair, this is what I dreamed up. Enjoy!
Not bitter, really tasty eggplant recipe that you can eat with any of your favoriet raw crackers or bread, zucchini pasta, or alone.
I found a recipe for raw garden burgers in a book that I wanted to try, but I ended up altering some of the ingredients and out came this awesome sweet and savory veggie pate!!! It was great as an easy snack spread on tomato slices,wrapped in spincah leaves, or stuffed in mushroom caps! My boyfriend is the biggest believer in the meat/potato diet, yet he still approved of this one…
(sorry about the crappy picture—I had to use my cell phone…)
Fiery. Cleansing. Delicious. Healthy…Kim Chi
“we” hold the record for the biggest tabbouleh (تبولة) ever right here in palestine! and look how green it is! not all traditional civilized foods are from hell… and you know what? this recipe is not only traditionally high in raw ingredients, it is also very green, and… it is eaten with whole fresh romaine leaves!
(click on image to enlarge)
This recipe is adapted from a cooked version of Sesame Noodles that I used to enjoy frequently. I used to serve as a chilled dish in the summer but this version can be dehydrated to warm it up for the wintertime too. Its pretty quick to whip together for a quick dinner, just my style :-)
This is very quick, very easy, and very nice when you’re craving an oriental type flavour. Keep in mind these measurements are estimates, so taste as you go.
One smell seems to send me straight to the mediterranean, one bite and i feel like a sunshine garden burst in my mouth! i could’nt stop nibbling on these things, putting it everywhere from salads, soups to just wrapping it around a cucumber stick.
the texture takes getting used to but let it sit in your container for a while (like overnight) after dehydration, gradually it will soften and taste like wholegrain bread sliced thin. I used an oven on the lowest temperature…basically a light, with the door ajar.
it is especially nice dipped in olive oil and balsamic vinegar…yummy! soaks up real quick! and so full of fibre, sweeping your insides clean in hyper speed.
Your mouth won’t believe what it is experiencing!!!! This is taken from “Raw Food Real WorlD” however, I did change the recipe a bit. This recipe is WELL worth your time. After making it atleast once a week, you will become a pro and throw it toghether like it was nothing.
posted by StarFire on rawfoodtalk.com
These are the most delicious chips I have ever had. I made them last night. My husband who hates vinegar loved them and took some of them to work to share ( I have to work on the sharing part). I could honestly make these weekly.
What I love is that it inspired me to make other chips, like pesto chips, barbecue chips, Teriyaki chips, honey dejon chips. Tomato basil chips….........The list in my head goes on and on.
When you have a need to crunch, go make these chips. They are ready before bed if you make them when you first get home.Greens will never go to waste in our home now.
Pssssssssst.. I used half kale, half dinosaur kale. The dino kale has more little crannies for the sauce to stick to. It’s really really good.
This is a 5 avocado recipe.
That means it’s PHAT….. PRETTY HOT AND TEMPTING!
Make these chips if you dare!:eek: :D :p
A RawforLife.co.uk original. Not adapted or inspired by any other raw recipe – only the cooked version! Straightforward to make (all you have to do is remember to make it the day before you want to eat it…).
The recipe name says it all! These are yummy, quick wraps for a snack or dinner. They’re good for breakfast too!
From Raw food Chef Blog. Serve with Mint Cashew Aioli listed under the sauces.
I have been trying to re-create this carrot cracker recipe that I had a while back and I finally did it. Those crackers are really tasty.
Yes, you read the recipe name right – it is Raw Bacon! I modified this recipe off of one I got from the SAD TO RAW website. I subed agave for honey to make it vegan.The original recipe called for 1 full teaspoon of cayenne! I made this way the first time and it was way to hot for me. So, I modified it to have a lot less cayenne and it turned out wonderful. (AND they actually look like real bacon!)
When I make this for raw potlucks, people are always buzzin about it and asking me for the recipe.
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.
My husband was craving chips and salsa like there’s no tomorrow, and I really felt guilty giving him dirty looks… So I finally made him some that were good enough to substitute!
Before switching to a raw, vegan diet, I was a huge fan of sushi. This roll has become a weekly staple, served with Braggs for dipping. Based on a recipe found in RAWVolution (the orignal called for daikon and a different kind of sprouts, but I was having trouble finding daikon and the sprouts so I came up with this variation).
Garlicy goodness. Taste like waffle house hashbrowns. smootherd, covered, and diced! I had to hurry and take a picture before my boyfriend ate them all!
I might be hallucinating but this tasted just like chicken salad to me! Party in the Hen House!
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.
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.
My FAVORITE quick meal. I love the bitterness of the tahini, the sweetness of the carrots and the spicyness of the onion.
Craving Saver! The fenugreek seeds give it the amazingly real pimento cheese texture. Eat on celery or a raw cracker or bread. My boyfriend couldn’t tell this wasn’t real cheese. He had it on sourdough. This isn’t a very good pic but he has lost about 20 lbs and you can see it in his face here..=)
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.
This is an adapted recipe I saw on TV years ago (probably FoodTV).
I just made this by accident. I just started using a cheese cloth to strain my nut milk’s and wow!!!! I have bee missing out on all the recipe’s that could be made from the seed remains.
I’ve eaten alot of hummus in my life and this taste’s like hummus!! But, without, the heaviness from the garbanzo beans.
I love being raw!!!!!
I love the fact that each topping ingredient is a different color. It’s pleasing to the eyes and the tummy.
Inspired by the family owned Thai Resturant across the block from my apartment. The constant smell of quality Thai food produces crazy cravings for Thai.
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!
Summery salad with a heady mixture of flavors and textures. Also extremely versatile, easy and filling. Go make it now!
Has a really delicious and authentic noodle flavour, so quick and easy to make, and SOOO delicious. i love 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 recipe was adapted from a marinated Zucchini recipe from the book Feasting on Raw Foods.
Yummy sweet salsa—beautiful colors
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,.
A zesty remoulade sauce to go with my veggie nuggets (see my profile for that recipe). I bet they would go great with the onion ring recipe in the recipe archive too!
(I also like to eat this on “crazy bread” with sliced zucchini)
Delicious, simple gazpacho!
A bright and sunny treat! I had it for breakfast but any time is great!
Add squash and walnuts to food processor and pulse until the pieces are manageable. Add remaining ingredients.
Secret Recipe “Meatballs”. These are so good you’ll know – *THIS is eatin!
Now you can have a proper English Tea! I included the recipe for my favorite spread, it’s a pretty close match, but feel free to experiment with your own.
Corn Relish can be eaten alone, placed on salad greens or even put into a sandwich. Yummy!
This is my first contribution to the raw recipe pool. I made this for a picnic and even the most carnivorous guests liked it! You could really add any veggies you like to this, but the red, yellow and green are quite nice floating in a white base. I realize there are a few corn chowder recipes on this site, but I guess they are all a little different!
10 min prep. 2 hour dehydrate time- Super fast! My boyfriend had these for lunch. They were so good he didn’t even need sauce or want the crackers I put out for him. He went totally raw!
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.
A great lunch snack with the taste of Morocco but even better as a dinner dish to be eaten with friends.
Crunchy, sweet, colorful salsa with lots of green. We had it with raw tamales and raw mole sauce. Added the walnut taco “meat” from this site inside the corn tamales. It was amazing tasting!
September 3, 2007 in Basics, Dehydrated, Lunch, Raw, Russell James by Russell James
My Mediterranean Almond Bread caused quite a stir when I posted it, getting me some very kind comments on various discussion boards. It’s so fantastic to know that something I’ve created has helped someone find a piece of the puzzle that they so needed to help them live a healthier life, in this case, an alternative to bread. That tactile feeling of holding something when eating (get your head out of the gutter!) is very important to me, as it is to a lot of people.
When I mentioned, what seems like ages ago, that I was developing a nut-free version of my bread I had quite a few emails asking me for the recipe. So here it is, and I have to say I’m very pleased with it and have been enjoying mushroom sandwiches for weeks now, they’re so great – once you have the bread made it’s so quick and easy to build a sarnie! Enjoy!
sweet,yummy, really filling
.
Last week, I made the Strawberry Panna Cotta with Blackberry Compote posted on this website. The recipe was so amaizing wonderful. I did not know what Panna Cotta was, so I looked it up. I must say, this raw version is much better than the original italian Panna Cotta. At least, in my opinion it is. My husband found this recipe incredibly delicious. We found it to be a kind of soft cheese cake like. We have never tried Panna cotta, but that seems more to be like kind of a flan, according to the pictures we saw on the Internet.
So, we liked it so much, that I decided to come up with another version using other fruits, and I will like to shre it with you all. I hope that the creator of the original recipe does not mind the modifications. Surely not! For the panna cotta, I used 3 medium very ripe sweet fresh prunes. They are oval form, of dark violet skin, but light color inside, and a very sweet and ripe nectarin. For the Compote, I used a very big, ripe and sweet mandarin with some extra fresh sweet orange juice.
I hope you like it. Mine is in the freezer, but I already tasted the panna cotta mixture and the compote and they were delicious.
And, we just ate a piece each a couple of minutes ago.
Like the classic only Raw and still just as good!
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.
I only had a blender so I added a lot more water than is actually necessary. You may want to cut back on the garlic too if you’re not a huge garlic fan. The tahini really makes it creamy and a bit of the olive oil. Try varying it up with sesame oil perhaps.
Here is a kimchi recipe that I’ve used a few times modified, but I’m copying the original right out of the book in case anyone wants to try it. When I made it myself, I don’t have a food scale, and I didn’t measure the veggies. I also used only a sprinkle of hot pepper powder, because I’m not too fond of spice, and instead added two whole dried hot peppers as the veggies pickled.
A wonderful “get you going” salsa for breakfast or anytime.
This is a great Summer salad. It’s so refreshing.
Refreshing and yummy!
Amazing Crackers. Very easy and will go well with savory or sweet dips, spreads, or pates. You can use the almonds powder left over from making almond milk. So very inexpensive!!! You can add herbs,veggies, seasoning, to make different flavors. Devoloped these because I am not a huge fan of flavored crackers competing with the flavors of what I put on them. Great as a pizza crust. I hope you like them as much as I do!
Another bit of New Mexico to you, enjoy! Top with nut cheese if you wish before serving.
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
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.
yummo!
I just made this to use up some produce, and it was pretty darn good.
i made this for the raw falafel recipe posted on this site. it went really well together. cawliflower makes a nice starch substitute i think. also, it gets better as it sits, so make more and eat leftovers if you like to have things on hand.
enjoy =)
after 2 weeks of nothing but cooked food and junk this really helped and it was really hardy and yummy
Olives are disgusting straight off the tree. Commercially they are cured using lye, eg. caustic soda, which neutralizes the bitter taste. After which they are pasteurized. I prefer to do it with water and keep them raw.
sO fun!easy. tasty.great snack.perfect for kids!
This recipe for yogurt is from the wonderful raw un-cook book by Rhio add to the cucumber salad that I added Can use almonds instead for sweeter taste-
I’ve been trying to get more cilantro in my life, so today I started to make guacamole with what ingredients I had lying around, and this is what happened. I was pleasantly surprised.
this is a refreshing mediterranean take on the old nut pates. japanese tomatoes are simply the juiciest on earth! although i havent tried heirloom yet. i love taking pictures of produce!
If you are Italian like me :-) This is a holiday fav..but much fattening version is what I used to eat This was just as yummy
This is a raw version of a dish I used to make all the time before going raw. It was nearly raw anyway, and the raw version is just as good, if not better than the original. It has a nice balance of salty, tangy, spicy, and sweet flavors. Enjoy!
These chips are better than any fried corn chips I’ve ever had. Not too spicy, and perfect for dipping salsa or guacamole. The recipe is based on the corn chip recipe from “Raw Food, Real World”. I’ve added the purple corn and changed a few other things. You can find purple corn kernels for sale on raw food websites, I know Naturalzing.com has them. It would probably be fine to omit them, as well.
Inspired by a record breaking heat wave in New York City. Soup with thick, silky texture, crunch from vegetables, and enough spice to cool you down on a hot day.
It is simplest fastest and most satisfying dessert you ever created. Makes amazing presentation keeping everyone smiling and asking for more!
This is an adaptation of Harmonylia’s Jicama Taco recipe for those of us that find jicama difficult to work with. This recipe is light, tasty, sweet, a little spicy and tangy. Perfect as a salsa or a big salad and great on hot Summer days. What’s great about this recipe is that it’s easy and changing up the fruit makes it versatile.
Follow recipe for macadamia sour creme except do not add garlic- add sweetener of choice. Cut tops and pits out of Cherries and stuff with mixture.
http://www.goneraw.com/recipes/68-Macadamia-Sour-Creme
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.
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.
Great snack
Really refreshing vinaigrette. Great on citrus salad!
This is one of my favorite salads and good thing is it stays fresh for upto a week in refrigerator.
Nut pate that is extremely versatile and easy to make. Make it taste like it’s from any culture…Italian, Hispanic, Oriental…
This is sooo good! it tastes like something really really bad for you, which is always sinfully good.
Today I bought beets galore [sans beet tops – nobody seem to sell them]. I enjoy beetroots and love tarragon and this is the first time I paired the two. It’s a delicious combination and simple to make. Thyme or marjoram would also be good as would any of the many variety of beets. An interesting one would be Chioggia. Hope you enjoy this salad.
I was experimenting with spreads for crackers and breads for an open house in a few weeks, nonraw hubby said and I quote” i could eat that on crackers!” high praise..;) very addictive, i ate way to much for dinner on my onion bread!!!
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…
This is a very easy treat when you have lots of carrots around or leftover carrot pulp from juicing carrots. You can make it sweet or spicy depending on whether you choose cinnamon only, or to add a little bit of curry. I like it sweet, myself. You are welcome to substitute dates for the raisins or some other sweet fruit you have on hand if you feel experimental. Place all of the ingredients into your food processor and blend into a yummy carrot based treat! You may optionally add a dash of cinnamon, and/or a dash of curry depending on which way your spice buds would like to take you.
This recipe came from Rhio. I think it would be fabulous on dolmas, falafel, as a sandwich spread or as a veggie dip.
Tsatziki Sauce
You can substitute a mix of green & red cabbage with a sprinkling of grated carrot for the green papaya.
Very simple and elegant dish. Similar combination of dates and almond paste is a North African tradition, such as Algeria.
This recipe is from Publix GreenWise Market magazine
Not your ordinary nori roll. Pictured with Winter Nori Roll is Sesame Orange Dipping Sauce, contributed here at Gone Raw.
This is inspired from Raw Food Real World’s couscous recipe. They use currants while I used tomatoes and added my own variations. It’s a nice summery recipe that is very filling and tasty. My picky husband really enjoyed this dinner and kept saying how much he liked it. I think the tomatoes and unique flavor of the almond oil made it lovely.
The original posting of this recipe can be found at:
http://legallyraw.blogspot.com/2008/04/its-pig-lovin-livewurst.html
I would add more oil if you like it to be more of a pesto. I loved the flavors and the sundried tomatoes aren’t too overpowering.
Fabulous Crackers with a European Taste to them.. those of you who love your antipasta… go for this, its awesome!!!
For all you broccoli lovers out there, this is hands-down my favorite recipe. The original recipe steamed the broccoli lightly, heated the oil briefly and used red wine vinegar. I find this tastes just as good, if not better!
This is a traditional type of Japanese fermented pickle- I picked up the recipe while living in Tokyo. The rice bran is not raw, it’s toasted, but it isn’t actually eaten with the vegetables. You bury the vegetables in it until they ferment, then you dig them out and rinse them off. You can find this rice bran, or nuka, at an Asian grocery that carries Japanese foods. This recipe has two parts- you will actually be discarding your first batch of veg, so choose some tough outer cabbage leaves, etc, that you don’t want to eat. It’s a long, demanding recipe (you have to tend to the pickles every day) but it’s worth it. Once you get used to it, turning the mixture once a day becomes habit, and you have a constant supply of fresh, raw, yummy, homemade pickles.
the sweetness of the grapes, the tanginess of the cilantro, lime, and scallions, the cool creaminess of the avocado, the subtle spiciness of the Anaheim pepper, and the crunchiness of the red bell pepper. It disappeared quickly, and I’m adding it to my short list of recipes to make often.
(Image courtesy of Accidental Hedonist)
A no-cholesterol picnic treat. No salmonella to worry about either. A mellonballer helps make this one quick and easy.
Delicious cleansing beet and onion salad with lovely pine nut mayonnaise.
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!
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 :)
Someone was asking for a “meatball” recipe so here’s my latest invention.
This is so easy and tastes exactly like a bite of pecan pie. My family loves to make holiday treat plates to give as gifts to friends and neighbors each year and these are definitely going on the plates! What an easy way to show our friends and neighbors just how simple and easy delicious raw treats can be.
This recipe makes 6 but the picture only shows 5 – any guesses where the 6th one went? Sorry, I couldn’t wait ;)
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…
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!
Easy to make
A simple salad with the taste of Phad Thai (a traditional Thai recipe)
This is a household staple – a recipe learned from table-side Guac preparation at El Torito. Enjoy!
This was a school lunch favourite when I was a kid. I love the pasta and eat it most days.
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!
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!
lovely texture and flavor naturally salty
Quick and easy! This is such a decandent breakfast for me. It resembles tapioca pudding<3
Tangy, tasty and quenchingly AMAZING! Especially when dipping something slightly salty into it!
Blueberries with camu-camu are extraordinary antioxidant boost, containing naturally occurring Vitamins C and E outnumbering in activities any other fresh fruits and vegetables. Together these are unstoppable in keeping you young activating learning performance and memory capability
