• Vital Raw Food Tips and Info
  • Sign up NOW to receive
    FREE 7 part mini-course
  • More info...



Welcome to the Recipes Section of the Raw Gourmet website. Come back often, we are adding new recipes all the time!

Breakfast

Juices and Smoothies

Salads and Vegetables

Soups and Salad Dressings

Side Dishes

Entrees

Desserts

Meals for a Crowd

Other


Breakfast

Juices and Smoothies

Frozen Vanilla Bliss



You can use fresh or frozen bananas for this yummy and healthy smoothie. When you use frozen bananas, this smoothie tastes like dairy soft-serve ice cream, only better.

Use more tahini if you are a body builder (way better source of protein than those expensive, all-chemical, powders) or if you need to gain weight. Tahini is just a great source of good fat, protein and calories. Each Tablespoon of tahini has approximately 100 calories. Vary the taste by adding additional fruits, carob, cocoa etc..

INGREDIENTS

  • 3/4 cup cup water
  • 2 Tablespoons or more raw tahini
  • 1-2 fresh or frozen bananas
  • dash of vanilla (optional but really adds to the flavor)

DIRECTIONS

Blend all til thick and smooth. Wait one minute or so for the banana flavor to overtake the tahini flavor then drink immediately. Serves 1.


Nomi’s Favorite Green Smoothie

INGREDIENTS

  • 1 cup fresh squeezed orange or tangerine juice (3-4 fruits usually)
  • 1 cup fresh papaya or other fruit of choice
  • 3-8 cups fresh greens (start low and work up to a higher amount)
  • Your supplements of choice eg. chlorella, E3Live blue green algae, probiotics, etc
  • 1-2 frozen bananas

DIRECTIONS

Blend til smooth but don’t over blend so smoothie stays nice and cold and yummy.


Salads and Vegetables

Kale Salad

INGREDIENTS

  • 5 cups Kale, torn, blanched (see note)
  • ½ cup thinly sliced onions
  • ½ cup chopped red pepper
  • 1 cup grated sweet potato
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger root
  • ½ cup lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Namu Shoyo
  • 1 cup dehydrated mushrooms
  • 1 handful dehydrated almonds or pumpkin seeds (optional)

DIRECTIONS

The magic of this recipe is that the mushrooms rehydrate with the marvelous taste of the marinade. If you do not have time to prepare the dehydrated mushrooms and nuts, plain mushrooms and nuts will work too.

In a large salad serving bowl, combine kale, onions, red pepper, sweet potato, garlic, ginger, lemon juice, oil, Namu Shoyu, and dehydrated mushrooms. Toss. Let the salad sit at room temperature for 1-2 hours. Toss again just before serving and top with nuts or seeds.

Note: To blanch kale, tear into bite size pieces, removing stems. Place the leaves in a sieve, and pour 2-3 cups of water that has been brought to a boil and cooled for 1 minute over the kale. Drain. To speed up the draining process, roll up the kale in a clean dishtowel for a few minutes.

Serves 5-6.


Carrot and Zucchini Salad

INGREDIENTS

  • 2 carrots, julienned
  • 1 zucchini, julienned
  • 2-3 teaspoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoons dulse flakes
  • Dash Nama Shoyu

DIRECTIONS

This simple dish is at its best when the vegetables are sliced into very long, thin strips. You can make the strips with a gadget that can be found at country fairs. It looks like a poor man’s mandolin. It has scary-looking razor-sharp blades which you drag the vegetable across. A similar machine with V-shaped blades is occasionally advertised on TV and can be found in some kitchen gadget stores. Pulling the carrot and zucchini across the cutter the long way rather than on their ends creates 4-6 inch strips. Even if you are slicing by hand, try to achieve this effect.

If you are using a mandolin, don’t watch television or have a conversation at the same time. These pieces of equipment are sharp and dangerous and require one hundred percent of your attention!

Combine carrots, zucchini, oil, garlic, dulse and Nama Shoyu in a bowl. Toss.

Serves 2-3.


Soups and Salad Dressings

Parsnip-Avocado Soup

NOTES

(from The Little Book of Raw Soups by Nomi Shannon, Free with purchase from the author of The Raw Gourmet book)

INGREDIENTS

  • 1 large parsnip, grated (unless using a K-tec or Vitamix then you can just cut it up)
  • 1/2 water or celery juice
  • 1 large stalk peeled celery, cut up
  • 1/4 avocado
  • 2 teaspoons flaxseed oil
  • squeeze of lemon juice (optional)
  • 1/2 teaspoon sea salt (optional)

DIRECTIONS

In a blender blend parsnip and liquid until smooth. Add remaining ingredients, blend until smooth.


Hijiki-Yam Medley

NOTES

Asian dressing can be used instead of the ginger, oil and Tamari,
you can also use grated carrots instead of yam or sweet potato.

INGREDIENTS

  • 1 cup hijiki ( Japanese seaweed, needs to be soaked see instructions below)
  • 2 cups grated yam, sweet potato or carrot
  • 4 Tablespoons sunflower or pumpkin seeds or soaked seeds (optional)
  • 1 Tablespoon sesame oil
  • 2 teaspoons grated ginger
  • 2 teaspoons tamari
  • pinch of cinnamon

DIRECTIONS

To soak hijiki, place in a small bowl and cover with warm water. Let soak for 30 minutes; drain. Cover again with fresh warm water and let soak for another 30 minutes, drain.

In a small serving bowl, combine the soaked, drained hijiki, yam, seeds, ginger, oil,tamari and cinnamon. Gently toss the ingredients.

Serves 3-4


Orange Tahini Dressing

NOTES

A delightful light dressing that only takes a few minutes to make. Its simplicity invites variation. Try adding 1 teaspoon chopped ginger and 1-2 teaspoons tamari. Or, add 2 teaspoons poppy seeds and 1/4 teaspoon Chinese 5 spice powder.

INGREDIENTS

  • 2 tablespoons tahini
  • 1/2 cup fresh orange juice
  • pinch sea salt
  • 1 teaspoon grated ginger
  • 1/4 teaspoon cinnamon
  • 1 teaspoon dulse flakes
  • 1/8 teaspoon curry powder

DIRECTIONS

In bowl, add orange juice gradually to tahini, stirring after each addition. Add salt. Dressing tastes fine as is, or add spices to taste.

Yields approximately 1/2 cup


Tomato Basil Soup

INGREDIENTS

  • 3 cups tomato puree (6-8 medium tomatoes, see note)
  • ¼ lemon, peeled and seeded
  • 1 avocado
  • Large handful of sunflower or buckwheat sprouts
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped onion (optional)
  • 1 small clove garlic, chopped (optional)
  • Additional sprouts
  • Basil flowers

DIRECTIONS

Wait until summer when you can make this beautiful re soup from fresh, juicy, ripe organic tomatoes.

In a blender combine the tomato puree, lemon, avocado, sprouts, basil, onion and garlic. Blend and pour into serving bowls. Top the soup with sprouts and basil flowers. Serves 2

Note: To make the tomato puree: In a blender, break up the chopped tomatoes until you have a 3-cup yield. The tomato puree should be chunky, not silky smooth.


Nomi’s Favorite
Creamy Corn Chowder

INGREDIENTS

  • 4 cups fresh corn kernels (approximately 4 large ears)
  • 2 cups almond milk (see note)
  • 1 avocado, cut in chunks
  • 1 teaspoon ground cumin
  • 2 teaspoons finely minced onion
  • ½ teaspoon sea salt
  • Corn kernels
  • Sunflower sprouts

DIRECTIONS

When corn is in season, make up a large bowl of this delicious soup and watch it disappear! This recipe only takes a few minutes to prepare if you have the almond milk on hand. If you are not accustomed to eating raw food or if you have a delicate digestive system, take just a small serving—the soup contains a great deal of roughage.

In a blender, combine the corn, almond milk, avocado, cumin, minced onion and salt. Blend well. Pour the soup into serving bowls and garnish with a handful of corn kernels and some sunflower sprouts. Serves 4.

Note: Blend 2 cups soaked almonds with 4 cups of water. Strain.


Side Dishes

Pressed Red Cabbage Caraway Slaw

NOTES

This is a highly flavored and impressive dish. If you enjoy this, try the same method with Asian sauce and experiment with different vegetables. This dish will keep for 4-5 days in the refrigerator.

INGREDIENTS

  • 6 cups thinly sliced red cabbage (about 1/2 large cabbage)
  • 1 large onion, sliced very thin
  • 1 teaspoon sea salt
  • 1 tablespoon caraway seeds
  • 2 teaspoons Liquid amino’s, or nama shoyu or additional sea salt

DIRECTIONS

Place vegetables in bowl. Sprinkle the sea salt, caraway seeds and Liquid amino’s evenly over vegetables. With your hands, knead and toss the salad, crushing the vegetables in your hands for 5-6 minutes.

Serves 4-6


Cranberry Sauce

INGREDIENTS

  • 1 12 ounce package fresh cranberries, washed well
  • 1 or 2 oranges, peeled
  • optional – 1 teaspoon orange zest (finely grated orange peel, just the orange part, grate prior to cutting oranges
  • Dates – to taste, start with four.

DIRECTIONS

In a blender place cranberries and cut up oranges, blend until chunky. Then add four dates, blend. Taste, continue to add dates and blend until sweet enough for your taste. Can be made 2-3 days in advance.

Double or triple this recipe for a crowd


Rainbows in Ribbons

INGREDIENTS

  • ½ cup lemon juice
  • 2 tablespoons Nama Shoyu
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons grated ginger root
  • 2 carrots, sliced into very thin 5-inch long julienned strips
  • 1 parsnip, sliced into very thin 5-inch long julienned strips
  • 1 large red pepper, sliced into very thin 5-inch long julienned strips
  • 1 5-inch piece of daikon radish, sliced into very thin 5-inch long julienned strips
  • 1 5-inch broccoli stem, sliced into very thin 5-inch long julienned strips
  • 4 scallions, green part only

DIRECTIONS

This recipe is visual dynamite; make it when you want to impress someone. Tying the scallion in a knot or bow takes a bit of fussing but the results are very worthwhile.

Color is important in this recipe. Experiment with winter squash, yellow and orange peppers, broccoli stems, celery, jicama and zucchini.

In a small bowl, mix the lemon juice, Nama Shoyu, oil and ginger; set aside. In a shallow dish, combine the carrots, parsnip, red pepper, daikon, broccoli and scallions. Pour the dressing over the vegetables and let the salad marinate for 30-60 minutes. Drain well, pat dry with paper towels. (Save the marinade to use as a dressing in another recipe.)

Working on a cutting board, divide the vegetables into four equal piles, making sure that each pile has a variety of colored vegetables. Place each pile on a scallion and tie, as you would a ribbon, making a knot or a bow. (It is easier to make a scallion “ribbon” if you cut the scallion in half, lengthwise, to within 1 inch from the end. Then, open the scallion so that it is twice as long as before.) Garnish the bundles with a sprig of parsley, cilantro, radish sprouts or edible flowers. Serves 4 as a side dish or placed on top of a salad.

Note: You can also make ribbons from fresh lemon grass (tuck an edible flower into the knot) or large chives. Maybe you will be lucky enough to find some perfect chives with the flowers still on them at the farmer’s market.



Lemon Cups

INGREDIENTS

  • 2 cups very finely grated carrots
  • 1 tablespoon lemon juice, or more to taste
  • 1 teaspoon grated lemon zest
  • 1 teaspoon extra-virgin olive oil or walnut oil
  • Stevia or maple syrup (optional)
  • 4 lemon halves, after juicing

DIRECTIONS

How can anything this simple taste so good? These adorable stuffed lemons are a great side dish with a main course of sprouted sunflower pate’. Use more lemon if you like, and if it is too tart for you add a touch of maple syrup or stevia.

The recipe works best when the carrots are grated very fine. Use whatever grating method you have that will give the best results. A heavy-duty juicer without a screen makes the finest grate, but be sure to use extreme caution while using it, and keep children out of the way. Do not leave the machine set up without a screen in it.

In a small mixing bowl, toss the carrots, lemon juice, zest and oil. Taste. Sweeten if desired with maple syrup or stevia. Fill the lemon halves with the carrot mixture.
Serves 4.


Nomi’s Version of Onion Bread

NOTES

This makes 3-4 Teflex lined trays of bread, each tray yields 9 generous sized pieces, approximately the size of a piece of fluffy white Wonder Bread from days of yore.

I don’t care much for onions but I like them just fine in this bread.

INGREDIENTS

  • 5 onions ( I like sweet yellow, up to you)
  • 3 cups flax seeeds, ground in a high speed blender (not soaked, make sure blender is dry)
  • 3 cups sunflower seeds, ground in high speed blender (not soaked, make sure blender is dry)
  • 1/2 cup Bragg’s (used because it’s wheat free, you can use
  • 5 Tablespoons Nama Shoyu plus water to equal ½ cup instead)
  • 1 cup good quality olive oil (EVCPOO extra virgin cold pressed olive oil)
  • 6 large medjool dates, pitted
  • 1 cup raisins (or a bit more)
  • Optional: caraway seeds (I used 3 oz in half of above recipe)

Note: I also added 3/4 cup nutritional yeast to half of above recipe and didn’t find it to make much difference in taste one way or the other, but if you WANT the nutritional benefits from it in this bread, it works just fine.

If you want to test flavors in half of the recipe make original recipe, divide the batter, then add what you want to one of the bowls (or as I did, when I had about half left in the one bowl)

DIRECTIONS

Process the onions in a food processor into thin slices or use a mandolin or you can do it by hand but they are best very thin so a gadget often works best. Put sliced up onions into a large bowl.

Place ground up flax and ground up sunflower in bowl with onions.

Blend the Nama Shoyu/Braggs, olive oil and the dates and raisins until well blended, you are looking for a smooth consistency.

Pour this mixture over the rest of the ingredients in the bowl. Mix well until the ingredients are thoroughly combined.

Use about 2 1/2 cups of this mixture per tray, lined with a Teflex sheet. Spread evenly; keep about just less than 1/4″ thick.

Start the dehydrator at 140 degrees, and turn down to 115 when warm to the touch. (If you can not be around to do it this way, just set it at 115 or 120). In about 12-24 hours when the top feels firm and dry, flip the tray onto another tray that just has the mesh liner, not the teflex liner, and peel off the teflex sheet. Continue to dehydrate at 115 for approximately another 12 hours. It would be difficult to ‘overdue’ this bread, the dates and raisins keep it flexible.

Cut into 9 equal pieces (2 vertical cuts and 2 horizontal cuts). Store in baggies or sealed containers. This bread lasts for many months.

Note: using dates and raisins does not impart a sweet taste to this bread at all; what it does do is make it nice and flexible like, well, bread. And the ’sweetness’ while you can’t taste it, adds to the depth of the flavor of the bread as it now contains most or all of the tastes, sweet, salty, bitter, pungent and sour.

Note: this recipe is just one of many hot tips and shortcuts (make this recipe 2-3 times a year for all your ‘bread’ needs) that my students learn in my three month coaching course Your Raw Food Diet with Nomi- http://yourrawfooddiet.com


Entrees

Basic Pâté

INGREDIENTS

  • 3 Cups sunflower seeds, soaked 8-12 hours, sprouted (leave out on counter) 2-4 hours
  • 1 cup lemon juice
  • 2 tablespoons nama shoyu or similar liquid salt substitute
  • 1 clove chopped garlic

DIRECTIONS

In a food processor, process the sunflower seeds, lemon juice, salty liquid and garlic until smooth . Store in a covered container for up to two weeks.

Yields 6-7 cups.


Sunflower Pâté

INGREDIENTS

  • 3 cups sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours
  • 1 cup fresh squeezed lemon juice
  • 1/2 cup chopped scallions
  • 1/4-1/2 cup raw tahini
  • 1/4 cup liquid amino's, or 2 tablespoons nama shoyu, or pinch of sea
  • salt with add'l water, or none at all
  • 2-4 slices red onion, cut in chunks
  • 4-6 tablespoons coarsely chopped parsley
  • 2-3 medium cloves garlic, coarsley chopped
  • 1/2 teaspoon cayenne pepper (or more to taste)

DIRECTIONS

Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave out on counter) then thoroughly rinse and drain removing as many of the thin inner husks that float to the top as possible. In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, liquid amino's, onion, parsley, garlic and cayenne until the mixture is a smooth paste.

When thoroughly blended taste and adjust the seasoning. The pâté will develop a stronger garlic taste in a few hours.

Yields a large mixing bowl of pâté. (approximately 8 cups)


Asian Pâté

NOTES

Take 3-4 cups of one of the pâtés above and add:

INGREDIENTS

  • 1/4 cup finely chopped mild onions
  • 1/4 cup finely chopped minced parsley
  • 1 red pepper, finely chopped

DIRECTIONS

Add enough of Asian Dressing to the mix to moisten and bind the ingredients. Mix well. Mixture will thicken in the refrigerator.


Asian Dressing

NOTES

(this recipe is on page 116 of my book, it is the family size recipe, doubled)

INGREDIENTS

  • 4 tablespoons raw tahini
  • 10 tablespoons water, more or less
  • 4 tablespoons nama shoyu or other liquid salty substitute
  • 1/2 cup minced scallions
  • 2 tablespoons flax seed oil
  • 2 tablespoons sesame oil (toasted if you are not 100% raw for best flavor)
  • 2 tablespoons honey (tastes best but use agave if you prefer, honey is not vegan)
  • 2 tablespoons grated fresh ginger
  • cloves garlic, pressed
  • 1/2 teaspoon Chinese 5 Spice powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin

DIRECTIONS

In a blender, blend all ingredients until fairly smooth. Add half of this dressing to the pâté, then more as necessary for taste and texture, you can adjust texture with addtional pâté as well. This will be a soft pâté, like hummous or onion dip, use it to fill veggies, like half a pepper, or top off a salad with it.

Other yummy items you can add to this pâté to bring out the Asian flavor in it are: chopped cilantro, minced celery, chopped snow peas, finely minced carrot or red pepper, chopped leeks and or chopped shallots.


Faux Salmon (or Mock Tuna)

NOTES

This attractive dish resembles salmon casserole. But we know it's not! Adding more kelp, dulse or any other sea veggies that you have on hand will increase the seafood flavor. For fun, press into a mold and unmold onto a platter, surrounded with kale and parsley, topped with almonds or olives. This dish is elegant served with warmed Mushroom Gravy. For a luncheon or brunch this recipe is lovely served in a scooped out tomato.

INGREDIENTS

  • 2 cups almonds, soaked 8-10 hours
  • 2 whole carrots
  • 1/2 cup coarsely chopped red onion
  • 1 1/2 cups finely minced celery
  • 1/2 cup minced parsley
  • 1/4 cup minced shallot or scallion
  • 1/4 cup lemon juice
  • 2 teaspoons kelp powder
  • 1 teaspoon dulse powder or granules
  • 1 tablespoon liquid amino's , 2 teaspoons nama shoyu or 1 teaspoon sea salt

DIRECTIONS

Soak almonds 8-12 hours, drain, rinse and drain again. Put the almonds,carrots and onions through the heavy-duty juicer, using the blank screen. Place mixture in a large bowl, add celery, parsley, shallots, lemon juice, kelp, dulse, liquid amino's or sea salt and stir thoroughly.Shape into a mold or place in a pie crust. Or shape free hand like a fish. Keeps several days, covered, in the refrigerator.

Serves 4-6.


Julienne of Carrot , Zucchini and Red Pepper

INGREDIENTS

  • 2 carrots, julienne
  • 1 zucchini, julienne
  • 1 red pepper, julienne

DIRECTIONS

Although you can julienne by hand, using a mandoline will result in a more attractive looking dish.


Marinara Sauce

INGREDIENTS

  • 2-3 cups Sun Dried tomatoes, soaked in water for 2 hours (not oil packed, buy dried sun dried tomatoes)
  • 8-10 fresh Tomatoes
  • Parsley
  • onion
  • garlic
  • fresh basil
  • oregano
  • sea salt
  • olive oil

DIRECTIONS

If making this marinara sauce to use on zucchini 'pasta' that has been tossed in pesto sauce, this will make more than enough for 8 people as an entrée, and 16 people as a side dish.

For lasagna, a blender full of marinara should be just enough for one large lasagna, but have enough ingredients on hand to make a bit more sauce if you need to.

Cut up and blend the tomatoes in a blender. You should have approximately 3 cups of pureed tomato. Drain the sun dried tomatoes (save the liquid to thin the sauce later if you need to) and add enough of them to the tomato puree until the mixture is quite thick. Add the following to your liking: garlic, onion, a little olive oil, parsley, fresh basil, sea salt, oregano. (Add any other ingredients that you like in a tomato or marinara sauce, cut up olives would be nice.)


Lasagna

NOTES

This recipe is best made one day in advance. This works well with a pan that measures 9.5" X 13" X 2"-(3 quarts) {metric measure: 240 X 345 X 50mm (3 litres)} which will serve 8-10 but pan size is not important- use any size pan you have, this is just a guideline.

INGREDIENTS

  • 5-6 zucchini
  • 3-4 Cups coarsely chopped Mushrooms (or, thinly slice portobellas or baby bellas)
  • 6 Cups Spinach, packed, then roughly chopped
  • "Cheese" 4 Cups Sunflower pâté (see recipe below) -made with less garlic, onion and lemon so it is bland. Use water in place of 1/2 of the lemon juice.
  • Marinara Sauce
  • cheesecloth (all cotton for culinary use)

DIRECTIONS

Thinly slice the zucchini the long way. This can be done by hand or witha mandolin. Marinate for 1-2 hours in a mixture of olive oil, water and lemon juice. You will need enough slices to completely cover the bottom of the pan two times. (you can marinate longer if you want)

Place a double layer of cheesecloth in the pan, with at least 6 inches of cheesecloth hanging out on all sides.

Assemble the lasagne

Pat dry the marinated zucchini slices. Fit closely together enough slices to completely cover the bottom of the pan-Don't forget to lay the cheesecloth down first, it is important.

Pour over a small amount of the marinara sauce and spread over the zucchinis (see recipe for Marinara below)

Spread out a layer of mushrooms, (use 1/2 the mushrooms)

Spread a thin layer of pâté over the mushrooms (use 1/2 the pâté) (it's ok to leave it in evenly spaced blobs it is difficult to spread)

Evenly place half of the chopped spinach over the pâté and press firmly into place

REPEAT THE STEPS

  • Zucchini slices
  • 1/2 of the remaining marinara sauce
  • the remaining mushrooms
  • the remaining pâté
  • the remaining spinach-press in to the pâté
  • The remaining marinara- you can also add some chopped tomato and slivered basil to the top

Cover tightly with plastic wrap and refrigerate.

SERVING THE LASAGNE

The vegetables and pâté will have given off a great deal of liquid overnight in the refrigerator. Using the ends of the cheesecloth, carefully lift out the lasagne (it may take 2 people). Drain the lasagne for a few moments (hold it up and allow to drip or run your hand over the bottom)-then either place it in a new pan or have someone quickly pour off the liquid and dry the pan and put the lasagne back in.

Slice and Serve.


Cabbage Rollups

INGREDIENTS

  • 1 large cabbage leaf
  • ½ avocado, cut in chunks
  • 2 olives, chopped
  • Lentil, pea and/or fenugreek sprouts
  • Lemon juice
  • Nama Shoyu
  • Dulse flakes
  • Slivered red pepper
  • Your favorite sprouts or greens

DIRECTIONS

A cabbage leaf makes a great “sandwich” for any filling. Softening the cabbage makes it easier to roll the filling up in it. Any guacamole, pate’, or salad recipe would be delicious stuffed in a cabbage or lettuce roll.

Soften the cabbage leaf by putting it in a dehydrator for 10 minutes or dipping the whole leaf in hot water until soft; set aside. In a small bowl, mash the avocado with a fork and add the olives, sprouts, lemon juice, Nama Shoyu and dulse to taste. Place the mixture on the cabbage leaf. Top with red peppers, sprouts and any other vegetables you have on hand; roll up and enjoy.

Serves 1.


Sun Garden Burger (neat balls)

INGREDIENTS

  • 3 tablespoons flax seeds, ground (see note)
  • 6 tablespoons water
  • 1 cup carrot pulp (see note)
  • 1 cup sunflower seeds, ground
  • ½ cup finely minced celery
  • 6 tablespoons finely minced onion
  • 2 tablespoons finely minced parsley
  • 2 tablespoons finely minced red pepper

DIRECTIONS

These burgers are delicious served in a cabbage leaf bun. Fold a cabbage leaf over the burger with any condiments you like or cut a few squares of cabbage from the large leaves and place the burger in between them. Serve your burger on a plate with some yummy Marvelous Mushroom Gravy. (See note)

In a blender, combine the ground flax seeds and water; blend thoroughly. Immediately pour the mixture into a bowl and set aside. (Rinse the blender container immediately before the mixture left in it hardens and becomes difficult to wash out.)

In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and Nama Shoyu. Add the flax seed mixture and mix thoroughly. Add more water if necessary so that the mixture can be formed into patties. Form into six ½-inch (1 cm) thick patties. Place immediately into the dehydrator and dehydrate for 4-8 hours, leave them in the sun until warm or place them in a warm oven for 10-15 minutes. Makes 6 patties.

Note: To grind flax seeds, place them in a clean electric coffee grinder and grind until powdered. To make carrot pulp, put carrots through a heavy-duty juicer, using a juicing screen. Use the pulp in the recipe; drink the juice or reserve it for another use.


Pasta with Pesto and Marinara



Make your pasta using a saladacco or simply make wide noodles with a potato peeler.

Pesto

INGREDIENTS

  • ¼ cup pine nuts, soaked 20 minutes
  • ¾ cup extra-virgin olive oil
  • 6 cloves garlic, chopped
  • ¾ cup rough chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon sea salt

DIRECTIONS

In a blender, combine the pine nuts, oil, garlic, basil, parsley and salt. Blend until very smooth. If the sauce is too thick, add a spoonful of warm water. Yields 1 ½ cups.

See marinara recipe above.


Sunny Roll Ups

INGREDIENTS

  • 1 nori sheet
  • 3-4 tablespoons sunflower pate’, recipe above
  • 3-4 green olives, sliced
  • Wasabi
  • 2-3 pieces slivered red pepper
  • 3-4 pieces slivered carrot
  • Large handful clover or alfalfa sprouts
  • Sunflower sprouts

DIRECTIONS

Sunny Roll-Ups are made with square sheets of seaweed called nori, the numerous green seaweed that Japanese restaurants use to make sushi and California rolls. Sunny Roll-Ups look just like sushi—the red pepper or carrot pieces show in the very center, making the dish a visual masterpiece. Even your most dedicated carnivore friends will love them! Once you’ve made them a few times, you will find preparing nori rolls very easy. You can buy nori at health food stores and Asian markets or through several mail order sources. It is available toasted and raw; buy it raw.

Assemble the roll-ups as close to serving time as possible because the nori absorbs the moisture from the filling very quickly and can become a bit soggy. Once you are adept at making the nori rolls, your guests will love watching you assemble them.

Lay 1 sheet of nori on a clean cutting board or bamboo sushi mat. Place 3 or 4 tablespoons of the pate’ along the edge of the nori nearest to you. Using a knife or spatula, spread the pate’ in a band that is almost as wide as the nori (stop within ½ inch (1 cm) of the left and right sides) and approximately 1 ½ inches (3.5 cm) deep. (The resulting band of pate’ will be quite thick.)

Place a horizontal row of thinly sliced green olives down the middle of the pate’. Squeeze a thin, even line of Wasabi down the middle of the pate’ (it’s hot, so use it cautiously). Place several pieces of slivered carrot or red pepper in rows next to the olives. Place a generous handful of clover or alfalfa sprouts on top (you can use more than you would believe possible; they will compress when you roll up the nori.) Finally, place a small amount of sunflower sprouts on top.

Now you are ready to roll. Starting with the end closest to you, lift the edge of the nori and roll it tightly over the pate’ and vegetables. Pull the roll back toward you once or twice to compress the ingredients in the roll. Continue rolling until a tight cylinder is formed. (This gets easier with practice). If necessary, place a bit of water on the very end of the roll to seal it. Serves 1.


Spinach Mousse

Crust

INGREDIENTS

  • 2-3 cups nuts and or seeds, soaked 8-12 hours
  • 1 tablespoon Nama Shoyu
  • 2-4 tablespoons water or juice or dressing
  • 1 tablespoon psyllium, or more

DIRECTIONS

In a food processor, process the nuts or seeds until they are uniformly fine. Add the Nama Shoyu and pulse-chop. Add the water, 1 tablespoon at a time just until mixture holds together. Gradually sprinkle in psyllium while the processor is running. Press the mixture evenly into a pie plate with your hands. For a nice crisp texture, leave the crust in the sun for 1 hour or dehydrate for 30-60 minutes. Use 2 cups almonds for a thin crust; 3 cups for a thick one. Makes one 9-inch (22.5 cm) pie crust.

Mousse

  • 2 tablespoons pine nuts, soaked 20 minutes
  • 1 large bunch spinach (1 pound (500 g)), torn in pieces
  • ¼ cup raw tahini
  • 3 tablespoons lemon juice
  • 3 cups sliced mushrooms, including trimmed stems
  • ¾ teaspoon sea salt
  • 5 tablespoons water
  • 1/8 teaspoon nutmeg
  • 1-2 tablespoons psyllium

This delicious green mousse is very simple. If you want to keep it really light, dispense with the crust and serve it in 4 individual 6-ounce (30 g) ramekins. This recipe will fill a 9-inch (22.5 cm) pie pan including a crust.

Spinach mousse looks beautiful decorated with paper-thin slices of mushrooms covering the entire top in a spiral pattern, topped in the center with a sprig of basil or parsley. If you’re preparing a mousse for a party, you can make it in advance and store it in the refrigerator for one day, although it will lose some nutritional value. For a really large crowd, double or triple the recipe and make it in a large rectangular pan.

In a food processor, combine the spinach, tahini, pine nuts, lemon juice, mushrooms, salt and water; process thoroughly. The mixture will become an even green color. While the processor is still running, gradually sprinkle in



Chili Rellenos with Mole Sauce

and Mock Sour Cream

INGREDIENTS

Chili Rellenos

  • 4 red peppers or Anaheim or Poblano peppers
  • 2 cups basic pate’, see recipe above
  • ½ cup finely minced carrots
  • ½ cup minced celery
  • ½ cup minced zucchini
  • ½ cup minced onion
  • ½ cup thinly sliced mushrooms
  • 1 cup finely chopped fresh cilantro
  • 2 cloves garlic, pressed
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne, or more to taste
  • Lemon juice, to taste
  • Nama Shoyu, to taste
  • Mole Sauce, see recipe below
  • Mock sour cream, see recipe below

DIRECTIONS

Cut the peppers in half lengthwise and remove the seeds; set aside. In a large mixing bowl, combine the pate’, carrots, celery, zucchini, onion, mushrooms, cilantro, garlic, oregano and cayenne. Mix thoroughly. Add lemon juice and Nama Shoyu to achieve the desired taste and consistency. Stuff the peppers with the pate’. Dehydrate the stuffed peppers for 6-8 hours, removing them from the dehydrator right at serving time. Place the warm stuffed peppers on a serving platter or on individual plates. Drizzle a spoonful of mole sauce over each pepper and finish with a dollop of mock sour cream in the center. Serve the remaining mole sauce and sour cream on the side.

Mole Sauce

  • 4 small red peppers, juiced
  • 2-4 tablespoons carob or cacao powder
  • 1 teaspoon chili powder, or more to taste
  • 1 teaspoon Nama Shoyu
  • 1 teaspoon honey or equivalent stevia (optional)
  • 2 tablespoons ground flax seeds (see note)

Carob works well as an alternative to chocolate, especially when combined with other flavors, as in this mole. If you wish, replace the ground flax seeds with 1 ½ teaspoons of psyllium.

In a blender, combine the red pepper juice, carob powder, chili powder, Nama Shoyu and honey; blend until smooth. Add the ground flax seeds. Blend thoroughly. Refrigerate prior to serving. Re-blend just before serving. Yields 1 ½-2 cups.

Note: To grind flax seeds, place them in a clean electric coffee grinder and grind until powdered.

Mock Sour Cream

  • 1 cup sunflower seeds, soaked 8-12 hours
  • ½ cup chopped (peeled and seeded) cucumber
  • 2 stalks celery, peeled
  • ¼ cup chopped onion
  • ½ lemon, peeled, seeded and chopped
  • 1 teaspoon minced garlic
  • ¼ teaspoon sea salt
  • 1 tablespoon water, or more

Blend cucumber and celery until liquefied and smooth. Add the sunflower seeds and blend until smooth. Add the onion, lemon, garlic and sea salt; blend until smooth, adding enough water to achieve desired consistency. Refrigerate until needed or, for a more authentic “sour cream” taste, cover the container with cheese cloth and leave on the counter until slightly fermented. Depending on the temperature, this will take from 4-8 hours. Yields 1 ½ cups.


Desserts

Chocolate pudding/Pots De Crème Au Chocolate

NOTES

This recipe is very satisfying, it lasts a few days in the refrigerator and no one can tell its base is avocado! The grated zest adds a nice gourmet touch, you can't really taste the cayenne, you're not supposed to; it just adds another layer of taste. The salt, cayenne, cacao nibs and even the vanilla are there to lend complexity and richness of flavor to the recipe, it's what takes plain chocolate pudding and elevates it to Pots de Crème Au Chocolate! Serve plain or top with a dollop of Cashew Crème.

INGREDIENTS

  • 2 Medium size ripe avocados
  • Agave nectar to taste (start with 1/4- 1/2 cup, or used soaked dates, or maple syrup which is not raw)
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • Pinch of sea salt
  • dash cayenne
  • 1 teaspoon of dried or fresh orange zest
  • 1-2 tablespoons raw cacao nibs (optional)
  • 3-4 tablespoons raw cocoa powder (or to taste)
  • Water-enough so blender will run smoothly, about 1/4 cup or a little more

DIRECTIONS

In a blender, blend well. Put in ramekins and refrigerate. Tastes even better the day after you make it.

Variation: This recipe tastes wonderful without the chocolate in it as well, it tastes like vanilla pudding! But it's a very GREEN vanilla pudding.

Note: I grated the zest the night before I used it and I left it out for the night to dry in the air. It was perfect the next day. If you are crazy for the taste of orange zest you could use more than 1 teaspoon as this was fairly subtle- you could taste it, but it wasn't overwhelming. It was 1 teaspoon when fresh, when dry the volume is reduced.

Note: When you put the pudding in each ramekin, smooth the top with a spatula and clean around the edge with a paper towel so your presentation is pristine.


Cashew Crème

DIRECTIONS

Soak cashews overnight. Drain. Put in blender with just enough water to allow blender to do its job. Add only enough water to make it smooth, then add dates one at a time, or agave syrup or maple syrup to sweeten, taste for sweetness. You want to achieve a fluffy whipped-cream type consistency. I like it best when vanilla is added too.

1 cup of cashews will make 1 1/2 or more cups of cashew crème.


Basic Almond Maple Crust

NOTES

This is a delicate crust that is good for soft fillings or frozen pies because it doesn't overwhelm the subtle taste or texture of the filling. Because the fillings are very rich, this crust is designed to fit a round 1 layer cake pan, or a shallow pie tin.

INGREDIENTS

  • 1-2 cups almonds, soaked 8-12 hours
  • 3-4 teaspoons maple syrup

DIRECTIONS

Soak almonds 8-12 hours, drain, rinse then drain again. Put nuts briefly (30 minutes) in the sun or dehydrator (30-60 minutes) to dry off, or dry them off with a towel. In food processor, process almonds until uniformly very fine. Gradually add the maple syrup, only enough until the almond meal holds together. Sprinkle and then gently press the crust into the bottom and sides of pie plate. Don't worry about getting the crust all the way up the sides.

Note: This is a very thin crust. If you want a thicker crust, increase the amounts in the recipe.


Mango-Lime Parfait

NOTES

A soft, cool and smooth dessert. For a strong citrus flavor, add one whole peeled lemon or lime to the blender, along with the lemon or lime juice called for in the recipe. This will result in a tart citrus-y dessert, much like lemon or lime pie. Before adding the dates, taste the mango mixture, you may not want to add too many if the mangoes are already

INGREDIENTS

  • Almond maple crust mixture (set aside in a bowl)
  • 4 cups coarsely chopped mango (about 5 mangoes)
  • 1 cup lime juice (or lemon juice)
  • 1 teaspoon of lime (or lemon) zest
  • 4-8 dates, pitted and chopped

DIRECTIONS

In a blender, place mango pieces and blend until smooth. Add lime juice, zest and dates and process until smooth. Be patient. Mango is a very fibrous fruit and you want to achieve smooth, pudding-like results.

In a parfait or wine glass, layer the crust mixture and the mango lime mixture. Start with some crust mixture in the bottom of the glass, then mango mixture, a bit of crust mixture and so on, ending with crust mixture on top.

Yield: 4 glasses of parfait.

Variation: substitute papaya or persimmon

Variation: Add another layer, made up of thinly sliced Kiwi fruit or strawberries.


Carrot Cake and Frosting

NOTES

(This recipe calls for both a juicer with blank screen and a food processor)

This yummy recipe yields 8 cups, or 10-16 servings, one small piece goes a long way! Can be made one or two days in advance and kept refrigerated. The malleable consistency of this carrot cake will allow you to make it into any shape. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into the form or a Christmas tree or star, on a large platter.

FROSTING

  • 2 cups unsoaked cashews
  • 8-13 medjool dates pitted (not soaked)
  • vanilla

Carrot Cake

  • 1/2 cup raisins, soaked 20 minutes, reserve liquid
  • 1/2 cup dried apricots, soaked 20 minutes
  • 2 cups pecans or walnuts
  • 2 tablespoons pine nuts
  • 1 1/2 cups coconut (dried, unsweetened, shredded)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon Chinese 5 spice powder
  • 1/2 teaspoon garam masala or cinnamon
  • optional pinch of clove
  • optional pinch of nutmeg
  • 6 cups carrot pulp
  • 1 1/2 cups date pieces or chopped dates-pit and roughly chop dates

DIRECTIONS

Food processor: combine pecans and pine nuts. Process until uniformly fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.

Juicer: (use blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead until mixture is evenly combined. Add in nut mixture a little at a time, kneading it in.

Line 2 round cake pans with saran wrap (you may have to oil the pans first).

Put mixture in pans, pack in. Refrigerate until ready to frost.

HAVE ATTRACTIVE PLATE AVAILABLE

Lemon Gelato

From Raw Food Celebrations by Shannon and Duruz

A fun way to serve this recipe is in lemon cups. Save the lemon halves left over

from making the lemon juice. Fill the cups with the gelato, place on plate then garnish

with a twist of lemon rind on top.

2 cups water

2 cups young coconut flesh

1 1/2 cups freshly squeezed lemon juice

1 1/2 cups light agave syrup

Blend all until smooth. Chill in freezer for about one hour, then transfer to an ice cream maker and process according to manufacturer's instructions. OR simply freeze the gelato for 12-24 hours (if you remember go into the freezer every hour or two for the first several hours and scrape with a fork). The mixture should not be rock solid, if it does freeze too hard, scoop it into a food processor with an S blade, process til softened, then put back in the freezer.

This recipe is best made no more than 12 hours prior to eating to avoid it freezing too hard.


Meals for a Crowd

Other