A hearty green soup soothes the soul! And it’s not bad for the body, either. This yummy soup is full of only the simplest whole food ingredients, and with all that color you know it’s chock-full of nutrients, enzymes, and phytochemicals. You can substitute out pretty much any ingredient in this green soup to suit your preferences, but make sure to use lots of greens! Green soup is great for breakfast or lunch, or even for a light dinner. You can also enjoy it as a side dish if you’re enjoying a more extravagant dinner.
Here’s an elegant dish that is bound to be a crowd-pleaser. Creamy, rich marinara sauce, plump zesty cannelloni, and even a touch of vegan “cheese”, this raw masterpiece has got it all! Zucchini yet again show’s its incredible versatility and makes for a great cannelloni when stuffed with cashews and nutritional yeast.
With sun-dried tomatoes and black olives, the marinara sauce has a deliciously Meditteranean flavor to it. A great comforting food on a cool fall day, you can enjoy it as a main dish, an appetizer, or as a side! Make sure to give yourself enough time to soak the cashews and dehydrate the brazil nut parmesan.
This soup might be raw, but that doesn’t mean it can’t also be hot! There’s nothing like the flavor combinations in That food, combining the sweet with the sour, with a healthy dose of spice thrown in for good measure. Mm mm. Ginger, cilantro, garlic, coconut… This curry coconut soup is not lacking in the flavor department.
This raw vegan soup can be enjoyed warm. Raw doesn’t have to mean cold! If you’re trying to warm your bones on a cool day, consider warming your veggies up a bit in warm water before you set to chopping them up. And of course, make sure you vary your level of chili peppers in accordance with your heat tolerance!
One of the great advantages of salad is the opportunity to mix and math it up with whatever veggies are seasonally available. This ranch salad, inspired by the bounty of local organic farmer’s markets, can be changed up to reflect whatever greens and veggies are currently around, or whatever captures your particular fancy.
The real heart of a ranch salad is, after all, the ranch dressing. Here we have a raw vegan alternative to one of the most popular salad dressings around. With an avocado base, this is a creamy ranch salad. So take heed! if you’re the type who prefers a thinner, lighter dressing, just add more almond milk til you arrive at your own personal perfect.
Do you ever find yourself missing chipotle mayo? Well no more! It turns out that cashews make a great base for raw chipotle mayo, and avocado is the perfect vessel with which to transport said “mayo” to your fortunate mouth!
This recipe looks awesome, tastes awesome, and is super easy to make. You’ve got at least 8 vegetables in this one tight package, and that means a variety of nutrients to keep your engines running clean. And of course, you’ve got all the flavor your taste buds can handle. One couldn’t wish for more.
Did you know that eating spicy food might just be really good for you? As if we needed another reason to feel the burn!
Cauliflower may not have wings, but neither does a buffalo. You don’t need to eat a chicken if you’re looking to get your spice on. All you need is some crispy cauliflower, a handful of spices, and a tall glass of water (just in case!).
As any spice junky can tell you, no buffalo “wing” is complete without an equally tasty dip. And since we’re talking buffalo, it might as well be a ranch dip! Creamy and tangy with avocado and lemon, it provides a great contrast to the hot hot heat of the cauliflower.
These buffalo “wings” are a great party snack. If you’ve got a few friends coming round, you can easily scale the recipe up.
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.
This Zucchini Seaweed Salad isn’t the first time we’ve featured an awesome recipe involving zucchini noodles, but it probably is the first time the noodles have been overshadowed. The real star of this meal is the seaweed.
For people not in the know, the concept of eating seaweed might seem a bit odd. For some of us, seaweed is just that spooky stuff you have to swim past in lakes sometimes or that green stuff that heaps up on beaches. But seaweed is actually super cool, and really good for you to boot.
People have been eating seaweed salad for a long time. It’s a staple in Japanese cuisine, and is prized not only for it’s unique salty taste, but for the broad range of micronutrients it packs. Seaweed isn’t actually a plant, but a multicellular algae. It’s a good source of B vitamins such as niacin and riboflavin (though not B12!), as well as copper, manganese, calcium and iron. Seaweed salad is a tasty, novel way to add some healthful vitamins and minerals, and it’s super simple to boot.
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…