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Pomegranate Persimmon Salad With Maple Vinaigrette
Pomegranates and persimmons are two slightly out-of-the-ordinary fruits for the Western palate but are still easy to find. They’re right in that sweet spot between unusual and common that makes them exciting without being threatening. While they can be a bit trickier than your average apples and oranges (persimmons need to be super, super ripe and pomegranate seeds are just so tricky to get at!) the little bit of extra effort is completely worth it. They are really two of the most interesting and delicious fruits.
You can enjoy both these wonderful fruits in this pomegranate persimmon salad!
Blood Orange and Cherry Turmeric Milk
People have been drinking turmeric milk forever. This is a particularly delicious vegan take on this ancient health drink. Blood oranges, cherry, ginger and turmeric make for a powerful potion with an exquisite taste and look.
Both turmeric and ginger are powerful anti-inflammatories. This concoction is also loaded with phytonutrients and vitamins. Enjoy it as a comforting bed-time drink or anytime snack.
Raw Couscous — Mediterranean Style!
Couscous! What a wonderful name for a wonderful dish. Couscous is one of the world’s most favorite foods, with a history that goes back centuries in North Africa. It’s a staple food throughout much of North Africa and the Middle East, and is also quite popular in Europe and the Mediterranean. I bet it would go great with some halvah!
This innovative raw vegan version of the classic couscous is inspired by Mediterranean flavors. It’s got capers, sundried tomatoes, parsley and (of course) olive oil! Cauliflower makes for a great couscous base, and there’s more than enough awesome rawsome ingredients to keep you nourished and delighted.
Couscous! It’s so nice, you’ll want to make it twice.
Zucchini Pasta With Cashew Basil Pesto
If you haven’t tried zucchini pasta yet, now is the time! It’s basically like the pasta you probably grew up eating, except better in every possible way.
For instance, it’s gluten free, it’s raw, and it’s vegan. That means that most anyone can enjoy it. And they will enjoy it, because the texture is great and the flavor… well the flavor is what you make of it. In this zucchini pasta, the flavor is all about basil pesto with a cashew base! With a bit of nutritional yeast for some extra zing and plenty of garlic to keep away colds and vampires, this is a quick and easy meal you can whip up in just 10 minutes or so!
Easy Orange Salad Dressing
A salad is no salad without a great salad dressing! But you want something that is tasty and flavorful without just overwhelming your green leafies and crispy veggies. This orange salad dressing is the perfect solution, striking that ideal balance and serving to enhance your awesome salad, without smothering it.
On top of that, this home made salad dressing can be made in the time it would take you just to choose one off the shelf at the grocery store. Five minutes or so is all you need to whip up enough dressing for several salads. Store what you don’t use right away in the fridge to pull out the next time you have a hankering for some salad.
Carrot and Cauliflower Rainbow Wraps
There’s nothing as refreshing as a fresh, crispy veggie wrap. With such a diversity of ingredients, these rainbow wraps are light and yummy, but also super nutritious and healthful.
You can make any sorts of substitutions you like with this highly flexible recipe. Fill your wraps with whatever veggies you’ve got handy. The currants make a particularly nice sweet and tart addition, but you can substitute for raisins or even other dried fruits if you choose.
These wraps are a bit different than most, in that the veggies take the form of a kind of cous cous. The texture of raw veggie cous cous is pretty unique, and is well suited to wraps (or rolls). The tahini helps to tie the “cous cous” together and adds that peculiar sesame flavor the way only tahini can. And then it all gets laid onto a bed of creamy avocado and your favorite deep greens. Mm.
An awesome finger food to invigorate yourself on a warm summer day!
Cauliflower Cous Cous Cucumber Rolls
Usually, cous cous is made of seminola. And usually you don’t find it rolled up in cucumber. That makes this dish somewhat unusual, and that’s partly what makes it so great. Sometimes you come across ideas you can’t believe you hadn’t thought of. For ideas like these cauliflower cous cous cucumber rolls, we can all just be glad that someone came up with it.
In this case, the cous cous is made not from wheat but from cauliflower. The little cauliflower crumbles actually do a pretty good job of imitating traditional cous cous, but with the added benefits of keeping these cucumber rolls raw and gluten-free!
These refreshing morsels make a great appetizer or snack if you’re entertaining. Easy to make, easy to enjoy, and light on the stomach. Shared between just a couple people, they also make for an awesome light lunch.
The combination of raisins, tahini, and chili makes for a really neat texture and flavoring. Mildly sweet, a little spicy, and a little creamy, these cucumber rolls manage to pack a lot of flavor while keeping it mild. Tahini really has a unique capacity for tying things together, and is great generally if you need to avoid using peanut butter.
