My Vegan Planet » Raw

Mint-Pineapple Relish

jade — Sat, 15 Aug 2009 18:31:40 +0000

This is just a little something extra to have with your meal. I like it on grilled tofu but there are all kinds of ways to enjoy this raw delight! It is also surprisingly good with fried plantain crisps.

What you need:

1 cup finely diced fresh pineapple

1/4 cup very finely diced white onion

1/4 cup very finely diced red pepper

1 small jalapeno, diced (and seeded)

2 Tablespoons finely chopped mint leaves

1 Tablespoon lime juice

1 teaspoon raw sugar

pinch salt

Combine all ingredients, give it a good toss, and you’re ready to party. Enjoy!

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Raw Moroccan Hummus

jade — Tue, 27 Jan 2009 21:25:41 +0000

Here’s another recipe for you raw foodies out there! This is totally vegan, totally raw, and 100% easy and delicious! Best of all, no garbanzo beans are harmed in the making of this hummus!

What you need:

1/4 gallon roughly chopped zucchini

1 c raw tahini

1/2 c fresh lemon juice

1/2 – 1 C extra virgin olive oil

10 cloves fresh garlic

1/2 T cumin

1/2 T chili powder

1/4 t cayenne pepper

1/2 T celtic sea salt

Now for the easy part. Just combine all of these ingredients in your food processor, blender, or blend with a hand mixer until you have reached hummus consistency. You might want to add a little extra tahini depending on the taste. Enjoy with flax seed crackers or carrot sticks!

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Raw “sour cream” dip

jade — Tue, 02 Dec 2008 23:48:46 +0000

Here’s another great raw foods recipe! This is an amazing twist on the traditional sour cream and herb dip for fresh veggies. Tastes similar to ranch dressing, but as you can see, its not only vegan, but raw too! You can use it as a spread as well – its great with all sorts of things. Make a double batch and keep it in the fridge – it will last about 7 days before it starts to get funky.

What you need:

1 1/2 cups cashews
1 cup water
2 T lemon juice
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 T chopped basil
2 T chopped dill
2 T chopped green onions

Soak the cashews (as long as you want, at least 2 hours) in water, you don’t have to measure the amount of water because you will be draining it anyway. After they have been soaked, drain the water and add everything but the herbs. Blend in small amounts until you have a creamy, sour cream-like consistency. You can add a little water if 1 cup isn’t enough, but just remember, the more you add, the more watery it will be. Then, just mix in your herbs by hand and thats it. Pretty easy stuff…it just takes a little time to get the consistency right.

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RAW Key Lime Pie

jade — Mon, 01 Dec 2008 13:34:06 +0000

Ok, I know what you’re thinking…avocados = key lime pie???? Yes, its true, it can be done. But you have to get GOOD avocados. If they are brown and mushy, this recipe will not work. You will also need a food processor for this – but if you’re into making raw foods, you have one anyway. This dessert is SO easy to make and I recommend using single-serving pie tins and wrapping them with plastic after you make them rather than making one big pie (unless you’re making it for a group of people to eat at once), that way you aren’t exposing the pie to air every time you take a piece…because we all know that avocados turn brown after a few days. But something tells me this won’t last a few days once you realize how good it is.

If you’re new to the concept of raw foods, check the home page for links to really great raw sites and I’ve even got some info posted on there as well! You can always email me for answers to questions, too! This is the best recipe for someone who trying to cut sweets but can’t seem to do it. There is no bad fat in this recipe, so you don’t have to feel guilty about eating it! Avocado and coconut oil are GREAT for you and this will leave you feeling satisfied and guilt-free!

What you need:

Crust:

2 Cups macadamia nuts

1.5 cups coconut flakes

3 cups pitted dates

Blend all of these things in a blender or food processor. Mold the crust into pie pans.

Filling:

5 avacados, peeled and pitted

2 cups lime juice (fresh as you can get it!)

1 – 1 1/2 cups agave nectar (light, not dark)

1 T coconut oil (this holds the shape)

This is the easiest, you just blend it all together and pour it in the crust. Then, just refrigerate for about 20 minutes and its done.

The pie filling should have the consistency of a smooth key lime pudding. The more coconut oil you add, the more firm the pie filling will be, but the more it will taste like coconut, so keep that in mind. Personally, I like the smooth and fluffy texture more. If you have a little extra crust left over, sprinkle it on the top of the pie for a little garnish, or you can put a few fresh lime slices on top as well. Enjoy!

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