Raw Vegan Recipes

ALIVE N' JUICY

" Hints for Creating an ALIVE and JUCIY Life"

SIMPLY DELICIOUS VEGAN RECIPES

         Kale & Arame Salad

Kale & Arame Salad
Serves 4

Ingredients:

1 bunch kale de-stemmed & diced, then massaged until the color changes dark green

1 cup dry arame, soaked and drained

3 TBS chopped onion

6 TBS chopped cilantro

3 TBS chopped parsley

4 TBS julienne zucchini

4 TBS julienne carrot

dash salt

Mix together, and toss with your favorite dressing just before serving. Keeps in refrigerator 3 days plain, 2 days with sauce added.

Sauce:

1 TBS white miso plus 1 tsp red miso

1 TBS nama shoyu

1 TBS lemon juice

1 TBS apple cider vinegar

5 TBS sesame oil

1 clove garlic, pressed

1/4 - 1/2 tsp agave

Whisk until smooth and creamy. Pour over well tossed veggies. Let marinate for a few hours to meld the flavors.

Cacao Almond Truffles

Marinated Mushrooms

Hearty Lentil Soup

Fresh Green Juice

Garden Pea Soup

Chocolate Almond Cookies

Tomato Torte Stacks

Chocolate Mousse Torte

Cinnamon Apple Crisp

You'll LOVE It

Creamed Spinach Soup

Winter Sun Soup

Sun Squash Soup

Apple Mango Wrap

Pasta Marinara

Cacao Almond Truffles
Makes about 75

1 1/2 cups organic almonds or other nut, preferably soaked & dehydrated
10 -12 organic medjool dates, pitted and soaked if not already soft
5 TBS organic raw cacao powder
3 TBS organic raw cacao butter, melted
2 TBS organic raw agave syrup
1 Tsp organic vanilla, no alcohol
dash Himalayan Crystal Salt
1/2 cup organic dried shredded coconut, finely chopped nuts or cacao powder
In a food processor grind the nuts until fine. Do not over process and break the oil in the nuts. Add the cacao powder, salt and vanilla and pulse several times to mix. Add the dates and agave, process enough to mix. Adjust flavors. Add the melted cacao butter and process, a ball will probably form in the processor. Roll this mixture in 1 heaping Tsp increments into desired shape and then roll in coconut, nuts or cacao powder to coat outside. These will keep several weeks in the refrigerator or longer covered in the freezer.

Marinated Mushrooms

Serves 4

3 cups chopped mushrooms, crimi, portabello and button

1/2 large sweet apple in blender with 1/4 cup water to make about 1/2 cup apple juice

2 TBS plus 1 tsp apple cider vinegar

4 TBS olive oil

1 TBS white miso

2 TBS fresh basil chopped fine

3 TBS fresh parsley chopped fine

2 TBS onion chopped fine

3 TBS red pepper chopped fine

1 tsp dry basil

Whisk together liquid ingredients in large bowl. Add remaining ingredients and toss to coat mushrooms. Cover and let marinate overnight in the refrigerator. These are supposed to taste tangy so when put in a wrap they have a full flavor.

You can make these into a wrap:

Handful of lettuce on the bottom edge of the wrapper. Then add some sunflower sprouts or pea sprouts with julienne carrots, zuchinni and sweet onion. On top of that add some of the mushrooms with their sauce and roll up and enjoy!

Hearty Lentil Soup

Serves 6

64 oz of organic vegetable stock ( 2 boxes )

1 cup lentils washed

1/2 cup black eye peas, washed

2 medium carrots chopped

1 medium turnip cubed

3 stocks celery chopped

3 medium red potatoes cubed

1/2 bunch italian parsley finely chopped

3 roma tomatoes diced ( optional )

2 medium zucchini diced

1 cup diced broccoli

1 -2 garlic cloves, minced

1 -2 TBS ground cumin

1 tsp salt

1/2 tsp cayenne pepper ( optional )

Pour the broth into a large pan and then add the lentils and beans. Start chopping the vegetables and adding them as you go along to the pan. The legumes are soaking while you chop. When you have everything in the pan turn the heat to high. Just after the mixture boils turn the heat to low and let it simmer for about 45 minutes, stirring occasionally. You may need to add more salt or cumin to your taste. It will be ready in 45 minutes. It keeps in the refrigerator 4 days and freezes well for several months.

Makes about 6 cups of healthy, hearty soup.

Fresh Green Juice ( Marinara in a Glass )

Serves 2

6-8 stalks celery, washed

1/2 -1 roma tomato

1/2 medium to large cucumber

1 large kale leave, including stem

1/4 bunch parsley

1/8 - 1/4 onion slice

1/4 bulb fresh fennel ( optional )

2 fresh basil leaves

1 garlic clove ( optional )

1 small hot pepper ( optional )

Juice all ingredients, mix well and drink immediately. Drink 1 to 2 glasses per day. Watch your life change.

Garden Pea Soup

Serves 2 Watch Video

1 young coconut, juice only

1 cup frozen or fresh sweet peas

1 medium roma tomato

1/2 avocado

dash cayenne

dash crystal salt

Blend the coconut water, peas and tomato until smooth. Add the avocado and blend only enough to mix. Serve immediately. Can add chopped tomato, avocado or some fresh peas to the soup when serving.

Chocolate Almond Cookies

Makes about 24 Watch Video

2 1/2 cups almond meal

8 TBS cacao powder

8 TBS coconut sugar, powdered

3/4 cup date pieces, soaked and drained

2 TBS cacao butter, melted

1 TBS vanilla powder

dash salt

1/2 cup walnuts or macadamia nuts, chopped

Process the dry ingredients in a food processor with as S blade until fully combined. Add the cacao butter and dates and process until a ball forms in the bottom. Remove to a bowl and stir or hand mix in the chopped nuts. Using a tablespoon or scoop, form balls of the mixture and place them on a teflex sheet on a dehydrator tray. They are ready to eat now if you desire a more moist cookie or do not have a dehydrator. For a more "cooked" cookie look and texture, use the back side of a wooden spoon coated with some cacao oil or coconut oil and flatten the balls making cookies that are about 1/4" thick. Dehydrate for 4 hours, remove the teflex sheet and turn cookies over, dehydrate another 4 hours or until desired consistency is reached. Keep in the refrigerator 3 weeks or freezer for 3 months.

Tomato Torte Stacks

Makes 6 Servings with 2 stacks

10 roma tomatoes sliced 1/4" thick into 4 rounds ( not counting the ends )

12 large basil leaves for garnish

Filling:

Basil Pesto

2 cups basil, about a 4 ounce package, de-stemmed

2-3 medium crimi mushrooms, fine diced, about 3 TBS

1/3 cup pinenuts

3 TBS olive oil

2-3 garlic cloves

1 TBS lemon juice

salt

2 tsp nutritional yeast

1/2 tsp agave

Process everything except the mushrooms in food processor until fine. Stir in the crimi mushrooms after processing.

Cheese:

1/2 cup cashews, soaked 30 minutes & drained

1/2 cup pinenuts, soaked 30 minutes & drained

2 TBS fresh lemon juice

1/2 tsp raw apple cider vinegar

1 TBS sweet white miso

3 TBS nutritional yeast

3 TBS irish moss gel ( see recipe under Sunloaf below )

1 tsp dill

1 TBS oil from Mediterranean Organic Sun dried tomatoes in oil

dash salt

dash cayenne pepper

1/4 - 1/2 cup water, just enough to blend

Blend everything together. You will have to blend and scrape the sides several times on high to get this to be smooth. Try and keep it as thick as possible. Cool in refrigerator or freezer several hours before assembling the stacks. You want the cheese to be a little stiff.

Assembly:

Watch video for easy assembly.

.

Chocolate Mousse Torte

Makes 12 servings

Crust:

1 cup walnuts, or pecans

2 cups almond meal ( add 1 more cup walnuts if not using this )

10-12 medjool dates, pitted and halved

1 tsp vanilla powder

dash salt

Optional:

1 TBS acai powder ( boost antioxidants )

4 TBS cacao powder

4 TBS coconut sugar

In a food processor put the nuts, vanilla and salt. If using the optional ingredients add them now. Process until it becomes a fine powder. Add the dates and process about 1 minute or less. The dough should be sticky to the touch and hold together when tested between the thumb and fingers, but not oily. If it is not holding together add a few more dates and process again. Press into a 9" tart pan with removable bottom. Line the bottom with a piece of parchment paper and grease the sided with some cacao butter or coconut oil. Freeze while making the filling.

Filling:

1 cup coconut meat

1/2 cup cashews, soaked

1 ripe avocado

1/2 cup irish moss gel ( see recipe below )

1/2 cup coconut water ( less if softer coconut meat )

4 TBS cacao butter, melted

10 TBS cacao powder

10 TBS coconut palm sugar or rapadura, powdered

2 TBS raw honey ( or substitute more coconut sugar )

2 tsp vanilla powder

dash salt

Irish moss gel: Blend on high until smooth, 1/4 cup soaked, packed irish moss. Rinse very well and soak about 3 hours and 1 cup pure water. This sometimes take a minute to blend smooth, scrap the sides and keep blending until very smooth. Stores 10 days in glass container in refrigerator or freeze.

Blend coconut water, coconut meat, cashews, cacao powder, irish moss, coconut sugar, honey, vanilla salt together until smooth and well blended. Add the cacao butter, avocado and blend again. Test for sweetness, add more coconut sugar or honey if needed, and blend just enough to mix. Fill the crust evenly. Use an offset spatula to smooth top. Freeze overnight. Remove when frozen and cut into serving size pieces. Can be decorated before serving with fresh raspberries, fresh sliced strawberries, ground cacao nibs or shredded coconut. Lasts 7 days in the refrigerator, 3 months in the freezer.

Watch Basic Crust Video

Watch Chocolate Mousse Filling Video

Cinnamon Apple Crisp

Makes 12 servings Watch Video

2 medium apples rough chopped, plus any end pieces from the slices

3/4 cup prunes, apricots and or raisins, soaked until soft

3 TBS coconut palm sugar

3 TBS lemon juice

1 TBS cinnamon powder

1/4 tsp cinnamon extract

1/2 tsp vanilla powder

dash salt

7 cups thinly sliced sweet apples, about 6-8 medium apples

Topping:

1/2 cup dates, pitted

1/2 cup dried apricots halved

3/4 cup walnuts

3/4 cup pecans

1 tsp vanilla powder

2 TBS coconut sugar

pinch salt

In food processor, pulse dates and apricots to break down, then add the nuts and other ingredients. Process just enough to make a crumble texture. Set aside. In a blender combine chopped apples, lemon juice, vanilla, cinnamon, coconut sugar and salt. Blend to a smooth paste. In a bowl combine the paste with the sliced apples. Lightly grease the bottom of your glass 8" x 8" or 9" x 13" serving pan with coconut oil, macadamia nut oil or flax oil, and press a thin layer of crumble on the bottom. Spoon the sliced apple mixture on top. Spread another layer of crumble to finish the dish. Cover and refrigerate overnight. You can warm slightly in a dehydrator prior to serving or serve at room temperature. It will keep for about 5 days in the refrigerator. Make at least 6 hours ahead of time.

You'll LOVE It

Makes 14 oz

2 carrots

1 cup jicama ( 3/4 lb ), cut into long strips

4 stalks celery

2 TBS beet, about 1/4 of a beet

1/2" fresh ginger root

Juice, drink and feel the love flowing through you.

Creamed Spinach Soup

Makes 2 servings Watch Video

1/2 cup unpasteurized almonds, soaked 8 hours

1 cup water

1 1/2 cup fresh spinach leaves

5 stalks celery

1/2 cucumber

1 avocado

1 TBS olive oil

1/2 tsp West Indies Rub ( from Mountain Rose Herbs )

dash crystal salt

dash cinnamon

Chop 1/2 cup spinach into bite size pieces and toss with olive oil and a dash of salt. Place in a covered glass pan and dehydrate about 1 hour to wilt. Then make the nut milk,( you can use other nuts, such as brazil, cashews, or filberts), place nuts in blender with the water and blend about 30 seconds. Strain through nut milk bag or fine strainer. Reserve 1 cup in blender. Juice the celery, spinach and cucumber, making 1 1/4 cup total combined juice. Add to the nut milk in the blender along with the avocado. Blend about 15 seconds until smooth and creamy. Divide the dehydrator softened spinach in half and place into 2 bowls, then pour the blended soup on top. Garnish with a pinch of spinach or thinly sliced cucumber. Enjoy this wonderfully alkaline and satisfying creamy soup.

Winter Sun Soup

Makes 2 servings Watch Video

1/2 red or yellow bell pepper, chopped

1 sunchoke, chopped

1 roma tomato, chopped

5 large fresh basil leaves

1 thai young coconut, water

1/4 cup thai coconut meat

1/3 cup carrot juice

1/2 cup butternut squash, peeled & chopped

1 TBS fresh lemon juice

1 tsp liquid lecithin

Blend all ingredients on high until smooth. Garnish with red pepper strips and basil leaves.

Sun Squash Soup

Makes 2 servings Watch Video

3/4 cup orange juice, about 2 oranges

3/4 cup butternut squash, peeled and diced

1/2 cup celery juice

1/2 cup papaya, diced

1/4 cup carrot juice or 1/2 small carrot

1/4 " piece fresh ginger root

1/2 tsp lemon juice

1 tsp liquid lecithin ( optional )

dash cayenne

dash cinnamon

Blend together, garnish with a shake of cinnamon. Serve immediately.

Apple Mango Wrap

Makes 2 servings

Mango Mayo

1 tsp almond butter

1 tsp white miso

1/4 cup coconut meat

1/2 fresh mango, peeled and seeded

1/2 tsp lemon juice

1/2" piece fresh ginger root

Blend until smooth. Makes about 1 cup spread.

Wrap

1/2 apple, cut into thin slices

1/4 jicama, cut into thin strips lengthwise

1/4 red pepper, cut into thin strips

1/4 mango. peeled, and cut into thin strips

1/4 avocado, peeled and cut into thin strips

4 TBS cilantro leaves, stems removed

1/2 cup micro greens

4 romaine lettuce leaves

2 raw nori papers

2 rice paper, squares

Spread some mango mayo on 2 overlaped lettuce leaves or 1 large leaf, fill with veggies, mango and apple, top with half the micro greens and cilantro. Place a damp rice paper on your work board, lay a nori sheet on top, place the filled lettuce leaf at one end, and roll up tight. Cut into pieces, serve with a little mango mayo for dip.

Pasta Marinara

Serves 3-4

Marinara Sauce

2 cups rough chopped roma , SEEDED

6 sun dried tomatoes in oil, rough chopped (Mediterranean Organics)

1 chopped green scallion

1 TBS oil from sun dried tomatoes

1-2 medjol dates, soaked until soft

2 TBs fine chopped fresh basil

1/4 tsp oregano, if desired

1 tsp ground fennel seed

Pinch salt

Put all tomatoes ( seeds taken out ), dates, onion and oil in food processor. Process about 30 seconds until blended, but still chunky. Remove to bowel and stir in oregano, fennel and chopped basil. Adjust flavor. You can also add fresh garlic if you like. Serve immediately or cover and refrigerate until the following day. Toss with zucchini pasta and serve. Makes 1 1/2 cups, about 3-4 servings.

Zucchini Pasta

3-4 medium zucchini, washed

Use a julienne peeler to make the pasta. Toss with the marinara sauce and serve. Garnish with a sprig of fresh basil and some raw vegan parmesan cheese.

View the julienne peeler

Parmesan Cheese

1/4 cup raw pine nuts

1 TBS nutritional yeast flakes

Chop the pine nuts very fine by hand. Mix in the nutritional yeast until you have a flavor you like. The more yeast you add the more cheesy it will taste and the more B vitamins you will ingest!

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