Raw Vegan Recipes Part 2

Zucchini noodle bolognese

Serves 2-4

Ingredients:

Directions:

Turn the zucchini into noodles using a spiralizer, a julienne peeler or normal peeler. If using a normal peeler, pat noodles dry before portioning into bowls.

Set aside 1 cup of mushrooms before combining all remaining ingredients in a food processor. process until well combined into a thick sauce. Slice remaining mushrooms and stir in. Top zoodle bowls with a hearty portion of the sauce and enjoy.

Tacos with mango and cashew cream

serves 2

ingredients:

• 2 lage heads of lettuce, or cabbage
• 2 cups cucumber, diced
• 1/2 cup cilantro, diced
• 1 avocado, diced
• 1/2 lime
• For the mango salsa
• 2 cups mango, diced
• 1 cup tomato, diced
• 2 garlic cloves, minced
• 1.4 onion, minced
• 1/ lime, juiced
• 1/2 jalapeno without seeds, minced
• 1/2 tsp each of cumin, chili powder, and paprika

For the cashew cream

• 1 cup raw cashews
• 1/2 lemon, juiced1/2 date, peeled
• 1-inch green onion
• 1 garlic clove

Directions:

In a medium bowl, mix together all ingredients for the mango salsa and set aside.

Blend all cashew cream ingredients until smooth.

For the tacos, assemble all components inside lettuce leaves. Top with a squeeze of lime.

Almond ginger Pad Thai

Serves 2

Ingredients:

• 1 package of kelp noodles
• 1 zucchini
• 1 carrot
• 1 onion, diced
• 4 cups kale, chopped small
• 1 cup cherry tomato, halved
• 3 green onions, diced
• 1 avocado, diced

For the sauce

• 1 inch ginger
• 1 lime, juiced
• 1/4 cup almond butter
• 1 large zucchini, peeled and cubed
• 2 tsp raw honey
• 1/4 cup cilantro leaves
• 2 garlic cloves
• 1/2 tsp sea salt
• 1 slice of jalapeno without seeds

Blend all the sauce ingredients together until smooth. Set aside. Rinse and drain kelp noodles. Place them into a large bowl. Cut zucchini and carrot into thing strings using a peeler, julienne peeler, or spiralizer.

Mix it with a kelp noodle and add kale and onion to it.

Drain vegetables and serve into bowls topped with almond ginger sauce, cherry tomatoes, green onion, and avocado.

Cucumber Noodles with Sesame Sauce

Equipment:

• Blender
• Spiralizer

Servings:

• 2 to 3 servings

Ingredients for Noodles:

• 1 large cucumber
• 3/4 cup sesame sauce (see recipe below)
• 1 or more tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Bragg Sprinkles (found in health food stores or online, depending on where you live)
• 1 teaspoon garlic powder (optional)
• 1/2 tomato, sliced
• 1 tablespoon onion, finely chopped (optional)
• 1/2 avocado, mashed or diced (optional)
• chilly flakes

Sesame Sauce

Equipment

• Blender

Ingredients

• 2 cups raw sesame seeds
• 3 cups water
• 1/2 cup fresh lemon juice

Method

1. Place all ingredients in a high-powered blender.
2. Blend on high until the mixture is completely smooth and creamy.
3. Use half the recipe if you prefer a smaller amount of sauce.
4. Store any extra sauce in an airtight container in the refrigerator; it keeps well chilled.

This versatile sesame sauce adds a rich, tangy flavor to salads, noodles, and more!

Instructions:

1. Keep the cucumber unpeeled and spiralize it into noodles.
2. In a large bowl, combine the cucumber noodles with sesame sauce, lemon juice, olive oil, Bragg Sprinkles, and garlic powder, if using.
3. Gently toss all ingredients together until noodles are evenly coated.
4. Garnish with sliced tomato, sunflower seeds, and additional Bragg Sprinkles, if desired.

Basic for any salade

Chose all the veggies, or several of your choice, and play with combinations.

• Romaine lettuce
• Peas
• Spinach
• Cucumber
• Olives
• Bell peppers
• Tomatoes
• Onions
• Asparagus
• Avocado
• Cabbage (any)
• Green beans
• Carrots
• Any dark green leafy vegetable

Dressing

• 6 tsp olive oil
• 2 tsp orange juice
• 1/2 red or any other onion, finely chopped (you can mix 2 different onions for better taste)
• 1 key lime, or lemon, juiced
• 2 tsp thyme, fresh (or dry, if you don’t have the fresh one)
• 1 tsp oregano, dry
• 1/2 tsp sea or Keltic salt
• 1/4 tsp cayenne pepper

Cut everything nicely. Put all the ingredients it in a smaal blender, or a smaal food processor. Mix it well.

Cut all the vegies of your choice as you wish. Put in the large bowl. Add dressing. Done.

Peas with bell pepper and onions

1 serving

• 2 cups peas (frozen)
• 1/4 cups onions, chopped
• 1/4 bell peppers, chopped

Optional:

• Salt,
• Dill
• Pepper

Mix it all together. Enjoy.

Guacamole

• 3 avocados, ripe
• ½ small yellow onion, finely diced
• 2 Roma tomatoes, diced
• 3 tablespoons finely chopped fresh cilantro
• 1 jalapeno pepper, seeds removed and finely diced
• 2 garlic cloves, minced
• 1 lime, juiced
• ½ teaspoon sea salt

Slice the avocados in half, remove the pit, and scoop into a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you’d like. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.

Fresh Veggie Salad with Tahini Curry Dressing

Ingredients:

• 1 cup green cabbage, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 carrots, spiralized or julienned
• 2 medium zucchinis, spiralized or julienned
• 1/4 cup green onions or 1 clove garlic, chopped
• 1/4 cup fresh cilantro or mint, chopped
• 1 can chickpeas, drained and rinsed (optional)
• Salt and pepper, to taste
• Red chili flakes (optional, for heat)

Dressing:

• 1/3 cup tahini (or substitute with any nut butter)
• 2 tablespoons fresh lime juice
• 3 tablespoons maple syrup (or agave syrup)
• 1 tablespoon curry powder
• 1 tablespoon fresh grated ginger (or 1 teaspoon dried ginger)
• 2–3 tablespoons water (adjust as needed for consistency)

Instructions:

Take a large bowl, whisk together all dressing ingredients, adding water gradually until the mixture reaches a thick but pourable consistency. Add the cabbage, bell pepper, carrots, zucchinis, green onions (or garlic), cilantro (or mint), and chickpeas (if using) to the bowl. Toss everything until the vegetables and chickpeas are well-coated with the dressing.

Enjoy this vibrant and flavorful salad as a side dish or light meal!

Rolls from collard with sauce

2 serves

Ingredients:

Wraps:

• 1 carrot
• 1/4 red cabbage
• 1 tomato, sliced
• 1 cucumber
• 1 bunch collard leaves
• 1 avocado, sliced
• 1/ bell pepper

For pesto:

• 1/2 cup basil
• 1 date
• 1 lemon juiced
• 1 garlic clove
• 2 zucchinis, peeled and diced
• 1 tsp olive oil
• 2 tbsp hemp seeds

Blend all the ingredients for the dressing, add some water if necessary. Put everything in the food processor or smaal blender. Don’t over blend it. Take collard and remove collard stems and slice other vegetables into strips. Take collard leaves add desired vegies and roll into wraps. You can dip the wraps into dressing.

Ginger sauce with Cabbage

2 serves

Ingredients:

• 3 cups of cabbage, shredded
• 1 date
• 1 garlic clove
• 4 green onion stems, chopped
• 1/4 cilantro
• 2 tbsp sunflower seeds
• 2 tbsp almond butter, or tahini
• 1 slice of ginger, or more if you prefer
• 1/2 lemon, juiced
• 1/4 water
  

For sauce:

Blend almond butter or tahini, water, date, garlic, ginger, lemon juice and cilantro until smooth.

Take cabbage place it into a bowl. Add dressing. Add sunflower seeds and onion. Enjoy!

Tabouli with hummus

2 serves

Ingredients:

• cucumber, 2 cups diced
• 2 cups diced tomatoes
• 1/2 head cauliflower florets
• 1 tsp cumin
• 1 juiced lemon
• 1 bunch parsley or cilantro

For hummus:

• 1 peeled and diced zucchini
• 1/2 date
• 1/4 cup raw tahini
• 1/2 lemon juiced
• 1 tsp cumin
• 1 tsp olive oil
• 1-2 garlic cloves
• paprika optional

Take food processor pulse parsley, cauliflower and cumin until ” rice ” is formed. Combine tomatoes, cucumber, and lemon juice in a large bowl.

Blend tahini, zucchini, dates, cumin, olive oil, lemon juice and garlic. Serve with paprika on the top.

Crazy colors salade

2 serves

Ingredients:

Chopped

• 1/2 cup bell pepper
• 1/2 cup carrot
• 1/2 cup cucumber
• 1/2 cup cherry tomatoes, halved
• 8 cups spinach
• 1/2 cabbage

For the dressing:

• 1 cup zucchini, peeled
• 1 garlic clove
• 1/4 cashews
• 1 large sage leaf
• 1/2 lemon juice

Add all chopped vegies into a bowl.

Blend all ingredients for the dressing and add to the salad bowl. Mix and enjoy.

Salad with grapefruit, or oranges if you prefer

2 serves

For the dressing:

• 1 cup orange juice,
• 1/4 olive oil
• 2 tbsp honey

• 2 large grapefruits (or 3-4 oranges)
• 1 avocado
• 1 head butter lettuce
• 1/2 cup fennel, choped
• 1/4 cup mint, minced

In a bowl first add butter lettuce leaves. Cover lettuce with grapefruits and add avocado. Add fennel and mint, and cover all of it with the dressing.

Rolls from cucumber

2 serves

Ingredients:

• 2 cucumbers
• Add any veggies of your choice like:
• carrot
• cabbage
• mango
• avocado
• bell pepers
• green onion
• parsley or cilantro

For sauce:

• 1 cup zucchini, peeled and diced
• 1/4 orange juice
• 1/4 cup tomato
• 2 tbsp hemp seeds
• 2 dates
• 1 garlic clove
• 1 smaal sized piece of ginger (or more if you wish)

Blend all ingredients for the sauce. Set aside. Use vegetable peeler or mandolin to slice thin sheets of cucumber. Add the sauce to the slice of cucumber and desired vegies. Make rolls. Enjoy!