Raw Dumplings Recipe and Ingredients Votes: 1 Rating: 5 You: Rate this recipe! Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe ServesServes 1616 LevelLevel ModMod IngredientsIngreds. 1010 TotalTotal 45min45min Votes: 1 Rating: 5 You: Rate this recipe! Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe ServesServes 1616 LevelLevel ModMod IngredientsIngreds. 1010…
There’s nothing like a good wrap! It’s like a salad sort of, but only better. These raw vegan eggplant tomato wraps are crunchy, spicy and filled with lots of flavors! They make for a great lunch or dinner. It’s a whole new way to enjoy eggplant!
This recipe is probably the best way to use up leftover bits and pieces ever imagined. There’s something uniquely lovely about wraps, and the ability to make up some delicious wholesome raw veggie wraps from your kitchen scraps seems to good to be true — but it isn’t! And these wraps are so much better than your typical wrap because the wraps themselves are made of veggies! It’s veggies all the way down, people!
You can make these lovely wraps out of whatever you happen to have lying around and they should turn out awesome, so long as you stick to the proportions in the recipe.
There’s so many things you can do with zucchini. We’ve already had plenty to say about the wondrous versatility of this modest little squash. So let’s focus instead on this amazing persimmon dressing!
If you’ve never tasted a well-ripened persimmon, then you simply don’t know what you’re missing. If tasted before they have had a chance to get really, really ripe — we’re talking almost fermented, even — persimmon is aggressively astringent and unpleasant. But as the fruit matures and the tannin levels are reduced, it becomes one of the sweetest and most incredible tasting fruits you’ll find anywhere. But it does take patience! You have to let the persimmon ripen until it becomes so soft it is squishy. Which makes it ideal for dressings!
As always, ginger provides a lovely spicy foil for the sweetness of the persimmon dressing. Give it a try!
What’s the difference between a fruit and a vegetable? Some say that a fruit contains seeds. But then peppers, cucumbers and squash are fruit… Does that mean they aren’t vegetables? What is a vegetable, anyways? Are fruits just a type of vegetable?
Whatever the answers to those questions, you can be sure that these tacos are full of fruits and vegetables. And a whole lot more than just kale and pineapple! The taco shells are jicamas! And inside the tacos you’ll find zucchini, tomatoes onion and strawberries. These definitely aren’t your average tacos. They are, in fact, much much better.
But no tacos would be complete without a zesty sauce! These ones come with their own special lime and cilantro dressing. A super fun recipe, and a way to enjoy raw vegan tacos that are gluten free!
For dessert… more tacos?
Lots of people think that sushi is all about fish. I wonder sometimes if those people have ever actually been to a sushi restaurant: there’s all kinds of rolls and lots of them are meat-free. But while many of the ingredients in your typical sushi are raw, it’s always got rice in it. And that’s a bit of a bummer.
But sushi is really fun to make, too! And thanks again to the magic shape-shifting powers of zucchini, you can make your own tasty yummy sushi rolls with all the stuff you love and none of it that you don’t.
Instead of soy sauce, this recipe goes with a tasty ginger mango sauce. Mango and ginger! Yum.
It takes a bit of practice to get the rolling action down, but the learning experience itself is fun! Sushi is a great meal to make with friends.
Votes: 1 Rating: 5 You: Rate this recipe! Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe ServesServes 55 LevelLevel ModMod IngredientsIngreds. 1919 TotalTotal 45min45min Votes: 1 Rating: 5 You: Rate this recipe! Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe ServesServes 55 LevelLevel ModMod IngredientsIngreds. 1919 TotalTotal 45min45min Burgers and…
If you were setting out to make a raw vegan meal of some sort, chorizo tacos might seem to be just about the least likely candidate you could find, aside maybe from haggis. But these tacos go beyond any mere imitation of meat! These yummy nummies are overflowing with rich, spicy flavor which stands on its own feet. It’s not your grandmother’s chorizo!
Lettuce makes for a surprisingly awesome shell for tacos. Often used in South Asian cuisine for wraps, it’s an interesting sort of fusion to see them here in chorizo tacos. And speaking of that chorizo, it’s amazing what you can do with nuts and some spices!
This interesting recipe was inspired by an unlikely source: mall food-court style “Chinese” food. It seems weird to think so now, but so many of us grew up loving the sweet taste of that orange sauce. I remember growing up thinking that deep fried chicken balls in orange sauce was a classic of Chinese cuisine.
Now we all know better, and aren’t liable to be found snacking on the fast-food variety of Asian cooking. But there is still something magical about the sweet and savory mix of that orange sauce. With this great guilt-free recipe, you can enjoy that incomparable taste without all the added sugars and other weirdness.
There’s something special about cabbage. It’s just so much better than it seems like it should be. The deep purplish hue of red cabbage makes it great not only for adding a bit of color to your dishes, it also helps you get a well-rounded assortment of nutrients. And they’re just so cute!
No dish better showcases this lovely vegetable than coleslaw, and this Moroccan Mint Red Cabbage Slaw is the envy of all others. A hint of sweetness, a bit of zest, and a taste of spice, this dish really does have it all. A great lunchtime meal with nuts and hemp seeds for protein, as well as lemon, mint, cinnamon and a bit of curry powder to invigorate your senses. There’s a lot of goodness your body needs, and not much of anything it doesn’t!
The dressing is particularly nice. Cinnamon is an eccentric spice, and pairing it with maple syrup really accentuates the ambiguous character of this somehow sweet and savory bark. It would be interesting to see what other recipes this dressing could go with, though it’s hard to imagine it going better with anything than it does with this tasty Red Cabbage Slaw!
We’ve said it before, and we’ll say it again: zucchini noodles are out of this world. If you’ve got that friend or family member who just doesn’t get how you can be satisfied on a raw, plant based diet, then put 10 minutes aside and make them a serving of this wicked zucchini noodle curry.
Of course, if you’ve been around the raw-food block once or twice, you know all about the wonders of zucchini noodles. And that’s where the subtle brilliance of this simple recipe comes in. When you think curry, you probably think spicy. And with curry powder, chili paste, and cayenne, this zucchini noodle curry delivers.
But you probably also think creamy. Most vegan curries I’ve come across have turned to coconut milk to provide that rich texture, and there ain’t nothing wrong with that. Here we see a different approach, with cashews and avocado stepping up to the plate to thicken things out. But fear not, oh lovers of coconut, for the subtler presence of coconut water will still be bringing that tropical taste we all love.
Thai food is awesome. Crisp, fresh, with a little bit of tang and sweetness, and always so colorful! With this refreshing take on an old favorite, you get all the characteristic taste of a great pad thai, all with wholesome raw ingredients!
The kelp noodles are probably the most intriguing aspect of this pad thai. Kelp is an awesome food, packing a broad spectrum of micronutrients like sodium, potassium and iodine which helps keep your thyroid in good order. It also contains all 9 essential amino acids, and all this in a low-calorie package.
Add to the kelp some tamari, tahini, ginger and miso, and you’re in for an exotic tasting treat. There is a fair amount of ingredients in here, but it’s all awesome stuff and it really isn’t too much work to get it all together. And the gorgeous medley of colors and flavors that you’ll be rewarded with makes the time spent chopping more than worth it. Kelp Noodle Pad Thai is a fantastic dish when you’re looking for a taste a little out of the ordinary!
Votes: 2 Rating: 5 You: Rate this recipe! Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe ServesServes 44 LevelLevel ModMod IngredientsIngreds. 1515 TotalTotal 4hr4hr Votes: 2 Rating: 5 You: Rate this recipe! Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe ServesServes 44 LevelLevel ModMod IngredientsIngreds. 1515 TotalTotal 4hr4hr This vegan…
Oh garlic scape, where have you been all my life?!?! I can’t believe I have never heard of them before– let alone never tried them until today… The flavor is of a soft, velvety garlic with a hint of green… hope this computes with you because this is what I describe it as. It still has a very slight bite of garlic but then it mellows out to velvet… picture it? When I saw these I squealed with glee (to myself of course) and then I was on a mission. My mission was to try to create a dish that would highlight a flavor that I did not know about. Lucky for me (and you) the market also had an abundance of exotic mushrooms too. I can’t think of a more perfect marriage of flavors than mushrooms and garlic!
So -going on my gut feeling that this is a match made in culinary heaven, I bought a variety of mushrooms and the scapes to create my MUSHROOM MEDLEY SCAPE SOUP. Not to brag but I was right!