Entree Recipes
A chunky chili with veggies and no beans. Very tomato-ey with a nice crunch from the peppers. Smooth and creamy from the avocados.
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!!
This recipe has been handed down through my family since Olden Tymes.
Take out never tasted so good.
I’ve been making my curry for several months now, and today was looking for a new way to present it for some friends of mine who haven’t eaten much raw food. I decided to go with something simple, but still amazing. It turned out to be real beautiful, with a taste to match. Even better, my meat-mainly friends loved it. Delicious.
For more of my recipes from roshi’s, check out roshis.com. I put all my favorites up there, along with my brother ro. ro + rishi = roshi’s.
This recipe has been handed down through my family since Olden Tymes.
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.
This meal is rich, creamy, and when served slightly warm, is really satisfying! It’s an excellent transitional recipe for those new to raw foods.
We love this on Raw Nori Rolls or just dip veggies in. Very easy and yummy!
This is a quick and delicious dish that I found in RAWSOME by Brigitte Mars.
I recently went out to dinner to a Vietnamese restaurant (don’t worry, I brought food with me) with a few of my roommates, and watched as they devoured some delicious looking spring rolls. Spring rolls used to be one of my favorite Vietnamese dishes, and they served as the inspiration for this dish. It took a bit of experimenting on my part (and about a dozen or so dirty dishes), but I think I really came up with something special this time. My Vietnamese roommate said they were as good as the spring rolls his mom makes, so I guess that says something. And as always, they are really simple to make. Hope you enjoy them!
Ingredients
Orange Glaze:
3 oz fresh squeezed Orange Juice
1 tablespoon agave nectar
1/2 tsp cinammon
1/2 tsp salt
1/2 cup cashews
1 small piece ginger
Filling:
2 carrots, grated
1 tomato, finely diced
4-5 mushrooms, finely diced
1 cup spinach, finely diced
1 cup cashews
1 cup walnuts
1/2 teaspoon cumin
1/2 teaspoon coriander
1 sprig, mint leaves
1 1/2 tablespoon Braggs Liquid Aminos
Wrap:
1 head of cabbage
For more recipes from Roshi’s, visit Roshi’s Raw Lifestyle
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.
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.
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.
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.
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!
This is great as a burrito filling. It is hearty and filling, with a rich oil flavor.
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.
Tasty vegetable croquettes for lunch or dinner. Nicely served with salad and mayonnaise. Yum!
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).
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.
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 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!
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. ...
Refreshing twist on classic coleslaw.
This is currently our favorite meal! It is pretty basic and can be altered to fit your own taste. The dressing is also great as a dip for veggies. I have also served the cut up veggies with romaine lettuce and ‘thai coleslaw’ dressing for a variety of lettuce wraps. Always a big hit! A friend shared these recipes with me and I believe they came from Matt Amsden/RAWvolution.
A very mild and tasty pasta.
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. ;)
This is a simple side dish you’ll love making. It’s very tasty, I hope you enjoy it.
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):
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
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.
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.
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 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 salad is a staple in my diet. It’s quick and easy to take for lunch, high in protein and super tasty!
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!
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.
Amazingly sweet and savoury, with just enough kick to leave you blowing your nose.
Tasty sweet and spicy soup with a bite from the garlic, fresh but filling.
I got this recipes from a web site called raw table. It’s wonderful, yet unlike anything i’ve ever made before. Enjoy!
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!
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!
Finely ground Cauliflower salad with Greek olives and Mediterian herbs from Matt’s RAWvolution book
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!
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!
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”
A yummy little patty that I make regularly. It was one of my first dehydrator items; I usually put it together in the morning and then they are ready for dinner! Recipe by Alissa Cohen.
A yummy little patty that I make regularly. It was one of my first dehydrator items; I usually put it together in the morning and then they are ready for dinner! Recipe by Alissa Cohen.
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 creamy sauce is so simple and incredibly delicious over zucchini noodles or any other type of julienned or spiroolied vegetables. If you prefer a salad dressing instead, simply add more water. I wish I knew who originally published this recipe so that I could give credit.
More on a traditional Vietnamesw dish. Enjoy!
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. ;)
I was looking on this site looking for something easy to make and yummy this is similar to a view other things.
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!
A taste fix for the former Thai addicts in the house.
I craved angel hair with olive oil and garlic, and this was what hit the spot. It took a while to prepare the squash, but it was very much worth it to me.
Sea spaghetti is a delicious and nutritious seaweed. It looks like spaghetti,and when soaked has the texture of pasta “al dente” style. I wanted to eat it like spaghetti, so I made a nice marinera sauce, and layed it on a bed of lettuce. You don’t have to add the avocado, or the pine nuts, or the olives. They are just for garnish, but they taste real good with the dish. You can also ground up the pine nuts to use as “parmesan cheese” if you’d like. Your choice. Enjoy!
The sea spaghetti can be hard to find. I found my selection through the Raw World Site.
This rice is as close as you’ll come to real fried rice. It’s got the right balance of mouth feel and taste, and it was a winner here at the house, even with Mr. Picky. You’ll find this serves 3 VERY generously, or four, with a side dish. Feel free to serve it very cold as a salad, or slightly warm, as I’ve suggested, for an authentic Fried Rice.
This is an evolution from a basic marinara sauce that just didn’t taste very good. I had to work hard to come up with a recipe that my cooked family would enjoy with me. This is what I came up with. Even my cooked friends have asked me for the recipe.
This recipe is so fast and easy! throw these balls on a salad or in a collard as a wrap!
This is a wonderfully flavored, savory meal created and shared by Rhio (January 2007’s recipe of the month). The recipe also includes a quick and easy cheeze sauce that can be used on other recipes as well.
My first raw-food creation and I really enjoyed it. The possibilities are endless: sun-dried tomatoes, herbs… It was the perfect light meal to enjoy on this warm spring day in the countryside in NE Texas.
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
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 was my Christmas dinner: raviolis with cole slaw salad and broccoli salad (the recipe for broccoli salad is on this site). It was very delicious. Both my husband and I enjoyed it very much.
I was craving real risotto and I thought I’d give soaked wild rice a try and just made this dish up. Mmmmmmmm, it turned out to be really delicious, I ate it in one sitting. The variety of flavors in the dish is what really hooked me I guess. It tastes even better if you let the rice sprout for 1-2 days.
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!
I was surprised when I first took a bite. A lot more flavor than expected. I’m always craving spicy foods when eating raw. This definitely helps to satisfy. The noodles combined with the other ingredients without the lettuce is really good by itself.
This was on Alissa’s site. It’s incredible!!!!!
Raw Deviled Egg-less “Egg” Spread
Serves 4-6
This has been posted with permission from:
~~~~~~~~~~
Raw Food, Right Now!
Heidi and Justin Ohlander
Http://www.rawfoodrightnow.com
P.O. Box 22426 St. Paul, MN 55122-0426 USA
This recipe is taken from How We All Went Raw by Charles Nungesser and Stephen Malachi
This recipe is adapted from Raw Food, Real World, with a few differences. They tasted amazing with salsa (see recipe “a different kind of SALSA” and Mole Sauce, also from this site. Amazing.
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!
tomatoes and pineapple are a fantastic couple. this is a very easy soup, tastes great and is also good in summer…
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!!!
Delicious finger foods that really cure the Italian craving. Loaded with flavor, YUM!
This is the only way I like my raw broccoli. It’s so light and yummy I could eat it every day!
This is the stuff that helps me stay raw. Easy to make, no nuts, and tastes better the next day. Adapted from Jennifer Cornbleets “Raw Food Made Easy.” I prepare this in a glass “meat loaf” pan. I also doubled the orignal lasagna recipe and omitted the salt, oregano, pepper and cayenne, but feel free to use. I also added the marinara recipe. You will have some sauce left over.
This salad come from the Planet Organic grocery store deli in Canada. I loved it so much but at $5 for a small container, I knew I had to make it myself. I am only 95% raw so I use balsamic vinegar, but raw red wine or apple cider vinegar would work as well.
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!
This is a delicious enchilada wrap.
This is fabulous, I used onion instead of scallions. Also used lime instead of lemon and only a slight shake of the salt. I didn’t add the soaking water as I love my sauce thick.
Eggplant and mushrooms in chili, who would have thought? But the combo is actually brilliant, and really different from other raw chilis that I’ve tried. The eggplant and mushrooms soften from marinating, and they absorb the flavor of the sauce. The result is a substantial texture and bursting flavor. The raw corn also adds a nice crunch and color contrast. I am a fan of all chili recipes, but this one is really standout for me.
Make sure you start this early enough to let the vegetables marinate for at least 6 hours. The success of the dish depends upon the softening of the eggplant and mushrooms. I start it at lunchtime and eat it for dinner, but you could also marinate the veggies overnight and have it for lunch.
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.
A raw restaurant near me serves this delicious mock tuna. They use the carrot pulp left over from juicing. Unfortunately, I found out that it’s not really raw, as they use Vegenaise. So I searched around and found some alternatives. If you have a good juicer that really dries the pulp out, the consistency is spot on.
Well, its finally June, and that means only one thing for me. SUMMER VACATION! After working all last summer at a large software corporation, I decided to do things just a bit differently this year. On June 14th, I’ll be heading on over to India, where I’ll be starting a 3 month backpacking trap that will end in Hong Kong in September. For about 2 months, I’ll be in Southeast Asia, so I decided to make a Southeast Asian inspired dish. If you love Thai, Malaysian, or Cambodian food, then you’ll love this dish.
This recipe is from Roshi’s Raw Lifestyle . For the original posting, visit this link.
Really fresh tasting fajitas, that my partner now prefers to the greasy cooked variety.
You can increase the cayenne & garlic content if you like things spicier!
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.
This cake is absolutley amazing! It gives me a luxury “high” It has such nutritional value you could eat it as a meal! The recipe uses the metric system. I guesstimated, but it is very easy to convert.
These really do taste like crab cakes! Try them and see! They would probably make a great dinner served with a salad containing sea vegetables.
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…).
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.
From Raw food Chef Blog. Serve with Mint Cashew Aioli listed under the sauces.
I’m using EarthIntruder’s “falafel balls! no dehydrator needed!” recipe. They turned out perfectly, as you can see. This recipe makes 2 pretty big meal salads (for me and my hungry husband!)
the constituents of this salad taste much better after they’ve been allowed to sit in the fridge for about a day. or you could do like i do and eat the crap out of it immediately anyway! this is a pg-version…i usually use more jalapeño in an attempt to burn my lips off, but everyone throws a fit about it and literally cries…so in light of the differences in taste buds i cut it back. sissies! of course you could add more if you’re serving it to tougher people or real-live mexicans… ;-)
I fashioned this after a wild mushroom lasagna with white sauce that I saw on Barefoot Contessa… it didn’t wind up tasting especially like lasagna, but it did wind up tasting very good!
My 13 month-old loved this! She stood nose to nose with me and kept dipping her pointer finger in the “ricotta cheese” mixture as I ate my lasagna.
This is adapted from ‘Detox delights’ by Shazzie. (www.shazzie.com) This is worth the effort. Make double the recipe, you will want to eat more of it, I always make two at once. It is very reminisant of cooked pizza and really helps to squash bready,carby junk food cravings. The photo is kindly donated by the wonderful Mygreenmojo, it looks great thank you!
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.
This recipe…compliments of www.theRAWchef.com!
“Chipotle peppers are jalapeno that have been smoked, and so are not raw. However, I love to use them as they have such a great taste and you don’t need to use many! I have provided an alternative combination of ingredients in the recipe as a substitute to using jalapenos that will give a similarly distinctive taste.” theRAWchef
This is a real hearty meal with a kick that’s perfect for those cold winter days!
I might be hallucinating but this tasted just like chicken salad to me! Party in the Hen House!
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!
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.
Even Better than the real thing!! just had to share. Really great with rye bagels, or with raw veggies etc.
This YUMMY Spanish rice recipe can be made in a pinch, without pre-planning or sprouting anything. It looks and tastes as good as any spanish rice I’ve ever had. Cayenne Pepper can be added for extra spice.
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!!!
Stroganoff like mom used to make with out the “no yolks” and beef.
This salad can be used as a stand alone dish, or a side dish with any meal. Delicious.
This was inspired by my taste for Oriental food. The avocado makes it creamy, the dressing makes it sweet and sour.
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!
Satisfies a craving for macaroni and cheese. The base is like a lot of recipes on this site but I hadn’t tried this yet. I hope it inspires you too!
A nice filling side dish to add to salads. A good source of protein without seeds/nuts.
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).
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!
I got this idea from my favourite type of sushi.
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.
A great lunch snack with the taste of Morocco but even better as a dinner dish to be eaten with friends.
I adapted this recipe from RAWSOME! uncookbook. It is DELICIOUS!!!
I made the carmelized pecans from the Living Cuisine uncookbook. I will post it.
sweet,yummy, really filling
.
I use this as the base for my favorite sauces and flavored oils. It is also great by itself to highlight fresh herbs.
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,.
This recipe was adapted from a marinated Zucchini recipe from the book Feasting on Raw Foods.
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!
A nourishing savoury snack.
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!
This is a vegan version of gelatin using agar-agar powder. The agar-agar needs to be heated in low for at least 5, after soaking in cold water for about 10 minutes. The only thing is heated is the agar-agar. So I guess it cannot be said it is 100% raw. We eat it as breakfast today after having a fresh squeezed rubby grapefruit.
Note: if using agar-agar flakes and not the powder form, you would need more flakes: 1 teaspoon powder = 1.5 tablespoon flakes. For this recipe, that would be 3 teaspoon powder = 4.5 tablespoon falkes.
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”.
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”. ;)
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
You can substitute a mix of green & red cabbage with a sprinkling of grated carrot for the green papaya.
I used to love to eat Chow Fun when I lived in Berkeley, Ca for a short time. I haven’t been able to find anything like it since. But I’d always get it with a lot of hot red peppers and vegetables.
yummo!
I’ve really NEVER liked traditional cream of mushroom soup, but i have to admit it’s pretty damn good when made fresh! :9
*May also be used as “pasta” sauce, salad dressing, or dipping sauce.
I found this great recipe on Happy2BeMe.com. Delicious with all its vitamins and enzymes.
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.
Mmmm, this is delicious! 11 am and this revs me up all day!...enough to pass up the super-buff guys running in Runyon Canyon :-)
Really nice dish I whipped up when I was desperate to use raw sweet potatoes for the first time. It turned out great!
after 2 weeks of nothing but cooked food and junk this really helped and it was really hardy and yummy
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…
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!).
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” ...
I adapted this Epicurious recipe to be raw. Very tasty!
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!
Lovely creamy couscous with a salad of sea spaghetti, spinach, beetroot and radish. Comfort food for high summer/Autumn.
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.
This is a spicy indian curry. I was craving tomatoes and spice and this was very satisfying.
My first attempt at raw stuffed peppers. We really enjoyed them. Hope you do! Shalom.
I was watching an episode of Seinfeld called “The Chinese Restaurant”, and experienced a big craving for some kind of greasy Chinese food, like my favorite udon noodles. With this in mind, I went into my kitchen to open up a young coconut to drink, and found the meat, which I had planned to blend with the water, to be very firm. That’s when the gears started turning and I came up with this, which turned out delightfully similar to the oily Chinese variety, for those moments when you’re all, “I’VE GOTTA HAVE ME SOME LO MEIN!!!” Now to the recipe.
I adapted this recipe from the book “Raw Food, Real World”. It has very intense, fresh flavors and is actually very filling. I guess this would technically be two recipes, but they go very well together as a meal so I thought I should post them together. Don’t be intimidated by the long list of ingredients, it really didn’t take me that long to make. Probably getting all the coconut meat would be the longest part, but I happened to have a bunch handy in the freezer (it’s a good idea to buy young coconuts by the case and open a bunch at once, then you can freeze the meat and simply thaw when you need it).
Wonderfully refreshing salad! Simply and yummy.
Pasta that tastes like the real thing!
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.
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.
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 a great Summer salad. It’s so refreshing.
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!
This is a household staple – a recipe learned from table-side Guac preparation at El Torito. Enjoy!
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!
Tasty, crunchy avocado sandwich!
Wheat free version of favorite!
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 better than parmesan cheese
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 =)
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!
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.
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.
Alissa Cohen’s Living on Live Food recipe for Enchilada. I have not tried it but it was requested so hope you like.
This salad has been adapted from an old favorite of mine, the “Sesame Orzo Salad” from the Frog Commissary Cookbook. The recipe for the dressing is pretty true to the original but the salad ingredients are obviously very pasta free! This recipe is so adaptable. You can serve it over a bed of greens as I’ve done here or wrap the salad up in a romaine or collard leaf. Even stuff it in a tomato. The dressing is great anytime!
Not your ordinary nori roll. Pictured with Winter Nori Roll is Sesame Orange Dipping Sauce, contributed here at Gone Raw.
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.
A good substitute for ground meat.
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.
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!!
