Raw Vegan Recipes (Indexed)

This is a collection of the raw food recipes I’ve posted on the blog. I decided to put them all in one place so they will be easier to find if someone wants to try them. I haven’t reviewed them but, I can tell you right now, some are much better than others. I wasn’t able to find certain ones that I’d tried but figured they were online so I didn’t need to save them. One I remember that used to be on the WWW was Alissa Cohen’s Pecan Burgers. I don’t remember if that was the actual name but it isn’t posted any more. It was actually quite decent but I’d changed some of the seasonings so, even if it’s found, it won’t be the same. All of these recipes have been posted online somewhere sometime (even mine :) ). Joel of rawfoodlifeline has given me his permission to post any of his recipes. As for my recipes, feel free to use them elsewhere on the WWW. One request—link back to my blog!

Index
My Mock Salmon Pate
The Mexican Almond Spread
Matt’s Dip
Un “Meatloaf”
BBQ
Chili
Tommie’s Cashew “Cheese”
Mango Sorbet
Tommie’s Salsa
Fred’s Mom’s Salad
Magic Tomato Sauce
Spinach Soup
Gumbo
Special Hummus
Carrot Pecan Sunburgers
Mushroom Gravy
Cranberry Orange Relish
Persimmon Pudding
Broccoli Cauliflower Slaw
Cashew Mayonnaise
Corn Chowder
Watermelonade
Cream of Spinach with Kelp Noodles Soup
“Alfredo” Sauce
Kelp Noodle Salad
Guacamole
Asparagus Cream Soup
Tomato Soup with Kelp Noodles
Holiday Date Nut Balls

My Version of Mock Salmon Pate

2 cups walnuts
2 ribs celery
1 large red bell pepper
2 green onions
Large handful fresh parsley (I prefer curly but Italian flat leaf can be used, too)
½ -1 teaspoon sea salt

Throw everything into the food processor and process until smooth. Serve on romaine leaves, as a celery “stuffing”, with carrot sticks, cucumbers, you get the picture.

Note: This is pretty rich so try to contain yourself and not eat too much. I have figured up that one tablespoon is my serving size and that has five grams of fat.
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The Mexican Almond Spread is:

Soaked almonds (I probably had a little over a cup unsoaked)
Sea salt
Half a small sweet onion
1/3 clove elephant garlic with the center removed
Chili powder
Cumin
Water

Put the almonds to soak a day ahead and change the water once. I keep them on the cabinet, covered. When they have been drained, put them through a Champion juicer with the blank in place. This takes some strength. Put the onion through along with the elephant garlic. If some of it doesn’t get processed, no problem. Take the resulting paste and all the stuff that’s left in the juicer and chuck it into a food processor. I put in maybe a half teaspoon sea salt, several sprinkles of chili powder and cumin to taste. It was quite thick so I thinned it down with water. Make it whatever consistency you want. It could be anything from a spread to a dip. One of the other ladies brought some salsa (not raw) to go with it. If I’d had time, I would have made some. I’ll have to do that at a later date. Serve on romaine leaves. This was a recipe I adapted from one that was posted by Ras on Roger’s forum. It made a real hit with the church crowd.
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Matt’s Dip (My daughter keeps telling me that this recipe isn’t original with him but he’s the person who introduced me to it so I’ll call it what I want.)

1 1/2 C raw cashews
1 tsp. sea salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dill weed
1 basil leaf (I use more)
1 tsp. Italian seasoning
4 tsp. lemon juice
And here’s where I do something different. The original recipe doesn’t call for water but I put water in the blender just over the nuts. Another thing I do that’s different is I use dill that I’ve frozen in ice cubes. That’s how I keep my basil, too.

Blend it up. Can store up to 2 weeks in fridge. Feel free to vary any of the ingredients.
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Un “Meatloaf” from rawlifeline

1C walnuts
1C sunflower seeds
1C almonds
Filtered water for soaking seeds and almonds
2 cloves garlic
1/2 C chopped parsley
1/2 C chopped celery
1C chopped red bell pepper
1C marinated portobelo(optional)
1Tbl chopped onion
2 Tbl rosemary
1 Tbl tarragon
1 Tbl jalapeno
1 Tsp cumin
Homogenize nuts, seeds, garlic, stir in remaining ingredients. Form into loaf dehydrate for 1 hour. Remove and top with BBQ dehydrate for additional 2-3 hours. ENJOY!!!
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BBQ

1C tomatoes
1/2C sundried tomatoes
1/4 C chopped onion
1 clove garlic
1/2 Tsp jalapeno
4 basil leaves
4 dates
1/4C Braggs or sea salt
1/4C olive oil
Blend

I’m posting it just as it came to me in an e-mail.
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Chili from rawlifeline.com

4 cups tomatoes
1 cup each red and yellow peppers diced
1/2 cup diced onion
1/2 cup celery diced
tbl chili powder
1/2 tbl cumin
salt to taste
2 cups purified water

Place water tomatoes, spices in blender and blend until smooth add peppers, onion, celery mix and enjoy.

Note from me: This is pretty spicy if the measurements are used as they are posted. I’d suggest cutting back and adding more if needed.
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Tommie’s Cashew “Cheese”

1 C raw cashews
1/3 large orange or red bell pepper
Juice of one lemon
1 tsp onion powder
1/2 tsp. sea salt
Water

Put all ingredients in blender with water just to cover the
cashews, and blend together.

I just take the cashews out of the bag and throw them
in the blender with the rest of the ingredients.
You can vary the thickness by using more or less water.
It can be used as a sauce on raw “pasta” or “pizza”, or
to spread on crackers, or as a dip for corn chips.
It’s versatile.

Note: For a smoother “cheese”, peel the pepper before blending.
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Mango Sorbet (My take loosely based on a recipe by the Barefoot Contessa)

4 cups cubed mango
The juice of one orange
Agave nectar to taste
A dash of sea salt

Put all ingredients in the food processor and puree. Transfer to a La Glaciere or other ice cream freezer and run until frozen. Put any leftovers in a container in the freezer. Since this is very dense it will freeze rock hard, so remove it from the freezer ahead of time to allow it to thaw enough to spoon. Pictures here.
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Tommie’s Salsa

Chop:
Three medium tomatoes (peeled)
1 small red sweet pepper
1/2 jalapeno (or to taste)
1/2 medium red sweet onion
1 small garlic clove
Handful cilantro
Sea salt to taste

Mix together and serve with romaine leaves or as a soup. If you are into dehydrated “chips”, use it as a dip for them.

I increase all the ingredients to make lots more and leave out the salt. Then I stick my face in it and PIG OUT! If I want something rich and I haven’t had any nuts or seeds, I chop up an avocado and add it. DEE-lish! Another good addition is diced cucumber. For a fresh variation, add the juice of a lime.
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Fred’s Mom’s Salad (From Frederic Patenaude)

2 C mango, peeled, seeded, and cubed
2 C ripe tomatoes, peeled and cut up
2 T finely diced red onion
A handful of cilantro, minced

Mix it all together and let the flavors blend for a few minutes.
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Magic Tomato Sauce another contribution from Frederic Patenaude
Total calories: 175

Ingredients:
2 cups tomatoes
1 1/2 tbs. apple cider vinegar
1 tbs. agave nectar, or 2 small dates
1/2 cup fresh basil
1/2 cup sun-dried tomatoes, soaked in advance
1 tsp. Italian herbs*
1/3 clove garlic (optional)

Directions:
Make sure that you’ve soaked the dried tomatoes at least 45-60
minutes, in advance. If you have a Vita-Mix or other powerful
blender, this step is optional. If you’re in a hurry, you can always
soak them for 5 minutes in boiling water, and that does the job.
(Just bring the water to a boil. Don’t keep it boiling.) Blend all
the ingredients together until you’ve reached a thick, tomato-sauce
consistency. If the sauce is too thin, add more dried tomatoes. If it
is too thick, add fresh tomatoes.

*This is a mixture of dried thyme, basil, and rosemary, available in
the herb section of the health food store or supermarket. Make sure
it is salt-free.

Now, a couple of notes from me–you could use lemon juice in place of
the vinegar. I used the agave instead of the dates. Well, three notes-
-I didn’t soak the tomatoes since my L’equip handled them easily. If
you have a spiralizer, make zucchini “pasta” to serve with the sauce.
Enjoy!
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Spinach Soup (my own creation)

Three large tomatoes, peeled
A handful each cilantro and parsley
A couple big handfuls spinach
Juice of a large lime
Clove garlic (optional)
Two small or one medium cucumber, peeled and diced
Lots of grape tomatoes

Put the tomatoes, cilantro, parsley, spinach, lime juice, and garlic (if desired) in the blender container. Blend until smooth. Pour over cucumber and grape tomatoes in a bowl and enjoy.

[Note about peeling: If you can get organic or grow your own, eat peeling and all if you want. I don't have access to good organic cucumbers so I peel mine.]
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Gumbo (Mine)

2 C tomatoes, peeled and roughly chopped
1/4 C sun dried tomatoes
1/2 small clove garlic
1 T minced parsley
Half a dozen large leaves fresh basil
1 tsp agave nectar
1/8 tsp curry powder (I use less)
Light sprinkle cayenne
Cumin to taste
1/2 C okra, young pods, cut in 1/2 inch slices
1/2 C corn cut off whole kernel style
2 T finely chopped Vidalia onion or other sweet onion
1 8″ rib celery, with leaves, chopped fine

Put sun dried tomatoes and 1 C chopped tomatoes in the blender with the garlic, parsley, basil, agave, curry powder, cayenne, and cumin. Blend thoroughly and let set while preparing the rest of the ingredients. Mix the okra, corn, onion, and celery in a bowl. Put the rest of the tomatoes in the blender and pulse a few times so they will still be chunky. This is more like a hearty “stew” than a “soup”. Pour over the prepared mixture in the bowl, mix. Serve in a pretty bowl with a garnish of parsley.
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Special Hummus from Frederic’s newsletter

2 cups peeled zucchini, chopped
1 Tbs. olive oil
1 and 1/2 lemon, juice of
3/4 cup sesame seeds (hulled)
3/4 tsp. sea salt
2 garlic cloves
1 tsp. paprika

Blend all of the ingredients in your Vita-Mix or food processor. Be sure that you use hulled sesame seeds, which are white. If you use a food processor, you should grind the seeds beforehand in a coffee grinder. Serve with vegetables.
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Carrot Pecan Sunburgers (Mine)

1 C sliced carrots
1 6″ rib celery, sliced
Three or four slices prepared portabella mushrooms (I get these packaged, already cleaned)
Small slice red onion
Sage to taste
Poultry seasoning to taste
Sea salt to taste
1/4 C pecans
2 Tbsp sunflower seeds

Put the carrots in the food processor and process until “mush”. Add the sliced celery, mushrooms, and onion and pulse until finely chopped. Add the seasonings and mix lightly. Taste. It should be close to bland. Remember, dehydrating will intensify flavors. Put in the pecans and sunflower seeds and pulse. I like to leave them in pieces to give texture. Taste again and adjust seasonings if needed. Form into four patties and put them in the dehydrator. After two hours, turn carefully. Continue dehydrating for another two hours or until the desired texture has been reached.
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Serve with:

Mushroom Gravy (Mine)

Cashews
Portabella mushroom slices
Red onion
Sea salt
Water

I didn’t measure anything. I put the cashews in the blender until they were just about even with the top of the blades. I added a couple of slices of the mushroom, a chunk of red onion (remember the principle of Raw is Stronger), sea salt, and water just above the cashews. Blend until thickened but not heated. Serve over Carrot Pecan Sunburgers and Jicamashed Potatoes.

Note: The mushrooms will darken and give the sunburgers and gravy a rich color.
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Cranberry Orange Relish (Mine)
Half a bag of fresh raw cranberries
One orange (size 56), juiced with pulp
Raw organic agave nectar

Once again, no measuring. Put everything in the food processor and run until fairly well chopped up. Add agave nectar to taste. I should have made it ahead so the flavors would meld but I didn’t. :(

PS: Christmas Eve 2006—I’m making it for tomorrow. I added orange zest and cinnamon. YUM!
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Persimmon Pudding (Mine)

Peel and seed two persimmons (depending on the size) per person. Blend. Serve in pretty bowls. See the picture here. The pudding can be fixed ahead and refrigerated. Freeze for longer storage.

If you want a spicy version, add allspice, cloves, and cinnamon but be careful! A little goes a long way.
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Broccoli Cauliflower Slaw (Mine)

Broccoli flowerets
Cauliflower flowerets
Red sweet onion
Carrot (if desired)
Dill weed
Sea salt

Put all ingredients in the food processor and pulse until like “slaw”. Stir in Cashew Mayonnaise. (Recipe follows.)
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Cashew Mayonnaise (Mine)

1 C really raw cashews
Juice of one lemon
Onion powder
Dill weed
Water
Sea salt

Put all ingredients in blender with water just barely covering the cashews. Blend until smooth. Taste and adjust seasoning if necessary.
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Corn Chowder (Mine)

Per person:

1 cob of corn (cut the tips of the kernels off and then scrape out the “cream”)
Put the corn in a bowl.

Blend
1/4 C cashews
1 green onion
1 C water
Sea salt to taste

Pour over the corn. Stir and serve.
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Watermelonade (my version of a recipe posted by Kamalla on Roger’s forum)

Fill blender with chunks of watermelon without the seeds. Pour in the juice of a lime. Blend. Taste. If more sweetness is needed, add raw organic agave nectar and blend again. Serve at room temperature, chilled (if the watermelon has been refrigerated) or blend in some ice cubes for a slushy. Save the slushy for special occasions since extremely cold foods aren’t optimal.
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Cream of Spinach with Kelp Noodles Soup (Mine)

1/4 C really raw cashews
1 C water
1 green onion
1/2 package (2.5 ozzies) organic baby spinach
Sea salt to taste
Kelp noodles marinated in lemon juice

Blend everything but the noodles thoroughly. When the soup tastes like you want it to, add the cut up marinated noodles. Either rinse the noodles before adding them or put in lemon juice and all. Stir and eat.
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“Alfredo” Sauce (Mine)

1 C really raw cashews
1/2 tsp onion powder
1/4 tsp garlic powder
Sea salt to taste
Water

Put everything but the water and salt in the blender and pulse a few times until powdery. Add water until it’s the desired consistency, scraping down the sides if necessary. Sea salt is optional.
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Kelp Noodle Salad (Mine)

3 tomatoes, peeled and diced
1 pickling cucumber, peeled and diced
1/2 avocado, cut in chunks
1/4 medium red onion, finely diced
1/2 lime, juiced
Sea salt and other seasonings as desired
Kelp noodles, cut in bite sized lengths

Mix everything together and allow flavors to blend before eating.
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Guacamole (Mine)

Avocado
Garlic power
Sea salt
Lime juice (optional)

Smash everything together. Serve with kelp noodles, in romaine leaves as wraps, on “chips” or “crackers”. Good with Tommie’s Salsa, too.
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Asparagus Cream Soup (Mine)

6 or 8 tender asparagus spears
1/4 C really raw cashews
Juice of half a lemon
Sea salt to taste (optional)
Water

Break off the tough ends of the asparagus spears where they will snap easily. Cut off the tender tips and squeeze lemon juice over them. Cut remaining spears into pieces and put into blender with the cashews. Barely cover with water. Blend until very smooth. Taste and add sea salt if desired. Cut the tips into small pieces and stir in with the lemon juice. Serve in a soup mug.

I put in some kelp noodles I’d cut in spoonable sized lengths and soaked in the lemon with the tips. It was so good I would have stuck my head inside the blender container to lick every drop if I could. I’ll be buying more asparagus, for sure.
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Tomato Soup with Kelp Noodles (Mine)

3 ripe tomatoes, peeled and cut in chunks
Sea salt to taste (optional)
Matt’s Dip (as much as will make it creamy)
Kelp noodles, rinsed and cut in “noodle” lengths

Put all the ingredients except for the noodles in the blender. Blend until smooth. Pour over kelp noodles in bowl. Stir well and let set until noodles are tender. Eat and enjoy!

Note: If you don’t have kelp noodles, the soup is good as is without them.
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Holiday Date Nut Balls (mine)

1/2 lub medjool dates, remove pits (DUH!)
Juice of one large orange
1 Cup chopped pecans
1 Cup unsweetened dessicated shredded coconut
Zest of one large orange
Cinnamon to taste if desired
Additional finely chopped pecans and coconut, mixed

Put dates, OJ and cinnamon (optional) in food processor and run until smooth. Put in a bowl. Mix in chopped pecans, coconut and orange zest. Refrigerate for four hours or overnight. Taste and add more coconut if it’s too sweet. To make the balls, break off walnut sized pieces and roll between your palms to make little orbs. Roll in the additional pecans and coconut. Store covered in the refrigerator.
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