Savory Recipes
My FAVORITE quick meal. I love the bitterness of the tahini, the sweetness of the carrots and the spicyness of the onion.
Adapted from a recipe by Alissa Cohen. I found it on Raw Food Talk, but I believe it is also in her book – Living on Live Food.
“Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.”
This is an easy savory gravy that would go well with the Parsnip Whip and Mashed Cauliflower, among others. The recipe was adapted by Denise Thomas from a mushroom soup recipe created by the Raw Gourmet.
This is my hemp-ified version of a classic. Hemp provides the perfect base for this pesto. It has a slightly nutty and green taste, which compliments the cucumber and the greens as well as, well, everything else in the recipe! Hemp hearts are a great source of Omega fatty acids and easy to assimilate proteins. So, eat up!
Fresh herbs and tart seasonings with chocolate are a fresh take on this traditional dish. This creamy, spicy chili will leave you satiated and content.
You can use this mix as a pate, spread, rissoles, burgers or a wrap filling.
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!
This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. This is an easy recipe for variations! Pictured with hummus and tomatoes and a side of spinach caesar salad.
Based on a recipe by Matt Amsden in RAWVolution. I’ve made a few changes: the paste to onion ratio has been boosted for a thicker consistency and the Nama Shoyu percentage is down for taste.
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 creamy, thick and hearty dressing perfect on a tossed salad with fresh greens, tomato and cucumber. The garlic really adds a spicy punch to this one. Based on a recipe in RAWVolution – I’ve made mine less salty, added in Braggs and created a thicker consistency (less oily).
These are tasty snacks modeled after a raw treat I picked up at our local co-op. A great idea for using up the rest of your sunflower pate after making raw lasagna.
I was really craving some Top Ramen and found this fantastic recipe online. Here’s the original: http://www.rawfreedomcommunity.info/forum/showthread.php?t=810&highlight=kelp+noodles
I modified it a little to make it less spicy and after letting it soak for 4 hours (the kelp noodles are pretty crispy if you don’t let them soak) warmed it up on the stove a bit before diving in. Yum!
I’d call this a non-salad because it’s so ridiculously simple…but I find many people have this odd fear of eating just a few things, or one thing, in a meal. I like to see recipes like this sometimes: small list of ingredients, small preparation time, big big nutrition and flavaaaa
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.