RAW ‘Refried Beans’ Wrap

Sun dried Tomato, Sunflower Seeds Pate

8 Sun Dried Tomato Halves (Dried, not "in oil"), Separately Soak Sun Dried Tomatoes in Water for 4 Hours, Save the tomato water
2 Cups Raw Sunflower Seeds, Separately Soak Sunflower Seeds in Water for 4 Hours

1 Jalapeno, Seeded and Chopped
1 Green Onion, Chopped
1/4 Cup Cilantro, Chopped
1/4 Cup Olive Oil
1 Tsp Lemon Juice
1 Tiny Garlic Clove
3/4 Tsp Salt
1/2 Tsp Chili Powder
1/4 Tsp Cumin Power
1/2 Cup Water

Reserve 1 Tbsp Soaked Sunflower Seeds / Person

Add soaked sun dried tomatoes and sunflower seeds to blender and process until smooth, use the soaked water to blend.

Add rest of the ingredients to the blender and continue to blend until well mixed.

Serves: 4
Taste Note: Tastes AWESOME

Wrap

Large Collard Leaves

Choose a nice large collard leaf, trim the stem (and only the stem), a good portion of the way up.

Veggies

1/2 Red Bell Pepper, Chopped into Long Thin Strips
1/2 Orange Bell Pepper, Chopped into Long Thin Strips
1/2 Yellow Bell Pepper, Chopped into Long Thin Strips
1/2 Carrot, Chopped into Long Thin Strips
2 Persian Cucumber, Chopped into Long Thin Strips
1 Strip Cilantro / Wrap
1 Avocado, Chopped into Long Strips
1 Big radish, Chopped into Long Thin Strips
Sprouts of your choice (Mung bean/Alfalfa etc)
Olives

Assembly

Spoon the pate onto the leaf and top with the veggies of your choice. Rollin up tight and cut in the middle.

To Serve

Serve with Home made Pica de Gallo, Guacamole and Sour Cream or simply with a Slice of Lemon

Taste Note: Tastes AWESOME
Source: bonzaiaphrodite

Raw Zucchini Spaghetti and Walnut Meatballs

Walnut Meatballs

1 and 1/3 Cup Raw Walnuts, Soaked for 4 to 6 Hours
1 and 1/2 Tbsp Olive Oil
2 Tsp Lemon Juice
2 Tsp Coconut Amino
1 Tiny Garlic

1 Tsp White Part of Green Onion, Thinly Sliced
1 and 1/2 Tbsp Fresh Parsley, Chopped

Drain and rinse the walnuts, add them to the food processor along with the nutritional yeast, olive oil, lemon juice, coconut amino, garlic. Process until smooth, stopping now and then to scrape down the sides.

Add thinly sliced white part of green onion and minced fresh parsley and pulse several times until combined.

Make 12 little round meatballs from the mixture.

Yields: 12

Tastes Note: Tastes GREAT
Serves: 4 (3 meatballs / serving, Serves 4)

Raw Tomato Sauce

1/2 Cup Sun Dried Tomatoes
1 Medjool Dates, Pitted and Soaked in Water for 1 Hour
1 Cup Tomatoes, Seeded and Chopped (1 Beefsteak Tomato)
1 Tiny Garlic Clove
10 Basil Leaves
1 Tsp Sea Salt
1/4 Tsp Cayenne Powder
1 Tbsp Olive Oil

Rinse the food processor.

While running food processor with S blade, run the clove of garlic through the chute. After its minced, add sun dried tomatoes and dates to the food processor along with tomatoes, fresh basil, salt, cayenne pepper, olive oil. Process until smooth. Place the tomato sauce in a small bowl.

Taste Note: Tastes AWESOME
Serves: 2

Sauce covered Meatballs

Dip each meatball in sauce until covered and set aside.

Noodle

4 Zucchini / Person, Peeled and Spiralized


Dry the spaghetti in paper towels (don't skip this step or the spaghetti will be watery and will not hold the sauce). Place dried spaghetti in a mixing bowl.

Assembly

Take the rest of the sauce and add it to the zucchini . Divide the zucchini and sauce into 4 plates and place 3 sauce covered meatballs on each. Garnish with parsley and serve immediately.

Taste Note: Tastes AWESOME
Source: foodsforlonglife 

Raw Taco Salad

Walnut Taco Meat

2 Cups Walnut, Soaked for 4 to 6 Hours
1 Tbsp Onion, Chopped
1/2 Tbsp Chili Powder
1 Tsp Cumin
1/2 Tsp Oregano
1/2 Tsp Salt

Blend walnuts in food processor, until they break down into small crumbles. Do not over mix, they will quickly for a paste. Add remaining ingredients and pulse a few times until well blended. Remove from processor and set aside.

Serves: 4
Taste Note: Tastes Spicy and AWESOME

Guacamole

Pico de Gallo

Cashew Sour Cream

Assembly

1 Romaine Lettuce / Person
1 Lime

Mound 1 chopped lettuce on each plate. Spoon taco meat, Pica de Gallo and Guacamole onto the bed of lettuce. Drizzle cashew sour cream over the top and finish with the juice of a lime.

Taste Note: Tastes AWESOME
Source: mydarlingvegan

Cashew Sour Cream

1 Cup Cashews, Soaked for 4 to 6 Hours 
1 Cup Water
2 Tbsp Lemon Juice
1 Tsp Apple Cider Vinegar
1/2 Tsp Salt

Blend the soaked cashews with 1/2 cup water in Vita-Mix until very smooth. Add remaining ingredients and blend until well combined.

Taste Note: Tastes AWESOME
Serves: 4

Pico de Gallo

2 Cups Tomatoes (2 Large Tomatoes), Seeded and Diced
1/3 Cup Red Onion, Chopped
1/3 Cup Cilantro, Chopped
1/3 Cup Jalapeno, Seeded and Finely Chopped
1 Tbsp Lemon or Lime Juice
1/2 Tsp Salt

Mix all the above in a small bowl.

Taste Note: Tastes GREAT. Sugar Plum Tomato Salsa tasted much better than this salsa.

Broccoli, Mushroom “Stir Fry”

Marinade

1/4 Cup Olive Oil
3 Tbsp Coconut Amino
1 Tsp Red Chili Flakes

Whisk all the above. (We used Maple Syrup, but we don't need it, take picture without maple syrup and post it)

6 White Mushrooms, Sliced (we used just 4, but it was way too less)
1 Cup Broccoli, Chopped

Place broccoli and mushroom in marinade. Stir to coat and set aside.

Taste Note: Mushroom became soft and tasted so AWESOME

Rice

10 Parsnips / 2 Servings

Peel and cut the parsnip into pieces. Place in food processor using S-blade, process until coarsely chopped.

Other Veggies

2 Carrots, Julienned
25 Snow Peas, Finely Chopped

Assembly

Mix carrots and snow peas into parsnip rice.

Stir the entire broccoli, mushroom marinade mix.

Garnish

1 Tbsp Sesame Oil
1 Tbsp Coconut Amino
1 and 1/2 Tbsp Black Sesame Seeds (The whole packet)
2 Tsp Red Chili Flakes
1/8 Tsp Cayenne Pepper
1/2 Tsp Salt

Add all the above and mix well.

Taste Note: Tastes AWESOME
Serves: 2
Source: rawmazing

Ji-Mex Rice

3 Jicama, Peeled & Shredded in Small Shredder of Food Processor (10 Cups Shredded Jicama)

Shred Jicama in food processor to make Jicama rice.

1/2 Cup Red Onion, Chopped
3 and 1/2 Tbsp Jalapeno Pepper, Finely Chopped (1 X-Large Jalapeno Pepper)
1/2 Cup Red Bell Pepper, Chopped
1/2 Cup Yellow Bell Pepper, Chopped
1/2 Cup Orange Bell Pepper, Chopped

1 Cup Yellow Corn Kernels (I used Frozen, use fresh yellow corn in summer)
1/2 Cup Cilantro, Chopped

2 and 1/2 Tsp Salt
2 Tbsp Olive Oil

Add all the above to jicama rice and mix well.

Taste Note: Tastes AWESOME with Guacamole. No need to prepare Salsa for this, Salsa tasted AWESOME on its own, but didn't go well with this rice.

Source: aniphyo
Serves: 4
Spice Note: More Jalapeño can be added, the dish was not spicy enough. If you think its too much jalapeño, add 1/8 tsp to 1/4 tsp of cayenne pepper.

Guacamole

3 Ripe Avocado, Mash it with fork

3 Tbsp Jalapeno Pepper, Finely Chopped
3 Tbsp White / Red Onion, Finely Chopped
1/2 Tsp Minced Garlic
3/4 Cup Tomato, Finely Chopped
1/4 Cup Cilantro, Chopped

1 and 1/2 Tbsp Lime Juice
1/2 Tsp Salt

Mix all the above.

Taste Note : Tastes AWESOME
Source: therawtarian
Serves: 4

Sugar Plum Tomato Salsa

16 oz Sugar Plum Tomatoes

1/2 Cup White or Red Onion, Chopped
1/4 Cup Cilantro, Packed
1 Tbsp Jalapeno, Finely Chopped

1 Tiny Garlic Clove

1/2 Tsp Cumin
3/4 Tsp Sea Salt
1 and 1/2 Tbsp Lime Juice (Use Lime, not Lemon - 1/2 Lime)

Blend all the above in Vita-Mix or Food Processor until desired consistency.

Taste Note: Tastes AWESOME
Source: thevegan8
Serves: 2

Raw Thai Green Curry

Coconut Milk

2 Cups Coconut
3 Cups Water

Make coconut milk and filter.

Rice

Kohlrabi
Cauliflower
Jicama

Make rice from Kohlrabi or Cauliflower or Jicama.

This time, I made rice out of cauliflower.

Green Curry

1 Tiny Garlic Clove
1 Thin Slice Ginger
1 Fat Stick Lemon Grass, Trim the Ends
1 Green Chili
2 Green Onions
1/2 Bunch Cilantro
10 Basil Leaves
4 Cups Thick Coconut Milk
Juice from 1/2 Lime
1 Tsp Salt

Blend all the above in Vita-Mix until completely smooth.

Marinate Kale

1 Tbsp Sesame Oil
1 Tbsp Coconut Amino

Juice from 1/2 Lime

Mix sesame oil, coconut amino and lime juice.

1 Small and 1 Large Kale Stock / Person, De-Stemed and Chopped

Massage kale leaves with sesame oil, coconut amino and lime juice.

Veggies

1/2 Red Bell Pepper, Julienned
1 Green Onion, Finely Chopped

Toppings

1 Tsp Chia Seeds / Black Sesame Seeds (Optional) per Serving

Assembly

Pour curry in the bottom of the plate

Add rice in the middle

Add massaged kale and green onion around the rice

Place red bell pepper strips and coconut / cashew nut on top of the rice

Sprinkle chia seeds or black sesame seeds on the sauce.

To Serve

Lime Wedges

Serve with Lime Wedges

Taste Note: Tastes AWESOME
Serves: 2
Source: theherbdiaries

Raw Alkaline Alfredo

Noodle

8 Zucchinis (4 /person)

Make noodle using small hole.

Sauce

1 Cup Raw Macadamias (1/2 Cup Macadamia and 1 Cup Peeled and Chopped Zucchini in Total)
1/2 Cup Raw Pine Nuts (1/4 Cup Pine Nuts and 1 Cup Peeled and Chopped Zucchini in Total)
1 Tbsp White Onion, Finely Chopped
1 Tiny Garlic
4 Tbsp Lemon Juice (1 Lemon)
2 Tbsp Olive Oil

1 and 1/2 Tsp Salt
1 and 1/2 Tsp Pepper Powder
1 Tsp Yellow Mustard Powder
1/2 Tsp Nutmeg
1 Cup Water

Place all the ingredients in Vita-Mix and blend until smooth and creamy.

Taste Note: Taste AWESOME

Veggies

20 Grape / Cherry Tomatoes, Sliced in Half (Reserve 6 / serving for decoration)
2 Cups Broccoli , Cut into Tiny Florets
1/4 Cup Green Onion, Finely Chopped (3 Green Onions)
3/4 Cup Flat Leaf Parsley, Finely Chopped (3/4 Bunch Parsley, Reserve some for decoration)

2 Tbsp Raw Sesame Seeds

Toss sauce through the pasta with the broccoli sesame seeds, most of the tomatoes, spring onions and parsley.

Swirl portions onto the middle of the plate, top with parsley and spring onions and surround with cherry tomatoes.

Taste Note: Tastes AWESOME
Serves: 2
Source: healthyblenderrecipes
Note for Next Time:

1. This time, we made sauce from 1 Cup Macadamia nut and 1/2 cup Pine nuts, next time, I want to reduce both nuts in 1/2 (like 1/2 Cup Macadamia nut and 1/4 cup Pine nuts) and add 1 Cup of Peeled and Chopped Zucchini.