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http://recipes.rawrapture.com
a blog dedicated to fast, easy, and tasty raw vegan (raw food) recipes
Recipe by Dr. Ritamarie Loscalzo Ingredients: ½ cup dry sunflower seeds (best if soaked and then dehydrated) 1 cup dry Brazil nuts or almonds (best if soaked and then dehydrated) ¼ teaspoon of salt ¼ teaspoon powdered kelp (optional) 1 teaspo (read full article)
Recipe by Dr. Ritamarie Loscalzo Ingredients: ½ cup dry sunflower seeds (best if soaked and then dehydrated) 1 cup dry Brazil nuts or almonds (best if soaked and then dehydrated) ¼ teaspoon of salt ¼ teaspoon powdered kelp (optional) 1 teaspo (read full article)
Recipe by Robert Ross of RawFoodLife This recipe reminds me of the yummy veggie pâté sandwiches at Coin St. Urbain I used to adour as a university student in Montréal! Ingredients: 1 cup chopped carrots 1 cup chopped celery 1/2 cup chopped onions (read full article)
Recipe by Robert Ross of RawFoodLife This recipe reminds me of the yummy veggie pâté sandwiches at Coin St. Urbain I used to adour as a university student in Montréal! Ingredients: 1 cup chopped carrots 1 cup chopped celery 1/2 cup chopped onions (read full article)
Recipe by Pure Jeevan. Serves 4 Ingredients: 3 cups zucchini (peeled and chopped) 3/4 cup tahini 1/2 a lemon, peeled 1/4 cup olive oil 3 – 4 cloves of garlic 1 1/2 – 2 tsp salt, to taste Garnish: drizzle of olive oil for top paprika to (read full article)
Recipe from Jordon Maerin’s Raw Food for Busy People. Ingredients: 4 tomatillos, chopped (or regular tomatoes) 1 minced jalapeno, or peppers of your choice 1 tbsp lime juice (or lemon) 1/4 cup orange juice sea salt to taste 1 ripe avocado (read full article)
Recipe found on Living Mom’s Site Ingredients: 1 1/2 cups cashews 3/4 cup chopped red bell pepper 2 garlic cloves 3/4 cup nutritional yeast 3 tbsp fresh lemon juice 1/2 cup water sea salt to taste Directions: Put all the ingredients in the bl (read full article)
Recipe by Chef Jeff and Nancy Riedesel of “This Is Not Your Mother’s Cookbook” Ingredients: 1 cup cashews, washed and soaked 2 tbsp yellow yeast 2 tbsp light miso pinch dill weed 1 tbsp onion powder 2 tsp garlic powder 1 smal (read full article)
Recipe by Chef Jeff and Nancy Riedesel of “This Is Not Your Mother’s Cookbook” Ingredients: 1 cup cashews, washed and soaked 2 tbsp yellow yeast 2 tsp light miso pinch dill weed 1 tbsp onion powder 2 tsp garlic powder 1 small bunch (read full article)
Baba Ganoush is a dip that I love almost as much as hummus, so I am thrilled to have found this raw version. Baba Ganoush is an Arabic dish popular in Egypt, Turkey, and Greece, and the cooked version includes roasted, peeled, and mashed eggplant and (read full article)
Ingredients: 1/2 cup tahini (sesame paste) juice of 1/2 lemon 1/2 cup chopped green onion 1 tsp nama shoyu (unpasteurized soy sauce) 1 clove garlic, minced sea salt and any other seasonings to taste, such as sesame seeds and herbs Directions: (read full article)
Beanless Hummus 1/2Â Â Â Â Â Â Â Â C Sesame seeds (Soaked overnight) 1Â Â Â Â Â Â Â Â Â Â Zucchini (Peeled and quartered) 3Â Â Â Â Â Â Â Â Â Â Tbs Olive Oil 4Â Â Â Â Â Â Â Â Â Â Tbs Lemon Juice 3Â Â Â Â Â Â Â Â Â Â Cloves garlic 1Â Â Â Â Â Â Â Â (read full article)
by Rachel Ingredients: 2 cups of carrots, shredded a handful of cilantro, chopped 1 bunch of green onions, diced 3 tomatoes, diced 1/2 cup of fresh lime or lemon juice 2 or more cloves of garlic sea salt if desired Directions: In a food process (read full article)
Recipe by Linda Loo Ingredients: 1 tbsp miso 1 tbsp tahini 1Â lemon, squeezed 1/4 cup water Directions: Mix the ingredients into a puree in a processor or blender, then serve as a dip or sauce to your favorite vegetables. (read full article)
by Nomi Shannon of “The Raw Gourmet” Makes about 4-5 cups Ingredients: 3 cup sunflower seeds (soaked 8-12 hours and sprouted 2-4 hours) 1/2 cup lemon juice 1/4 cup Nama Shoyu (unpasteurized soy sauce) 4-5 garlic cloves 1/4 cup oni (read full article)
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