RAW STRAWBERRY PIE

4 cups ripe strawberries sliced

1 No Bake Crust

1 cup ripe strawberries whole.

5 pitted dates soaked 10 minutes in warm water and drained.

2 tsp of fresh lemon juice

 

NO BAKE CRUST
2 cups pecans
3/4 to 1 cup dates
pinch of salt optional

In food processor chop the pecans to a coarse meal add the dates and process until combined. Grease a 9 by 9 inch springform pan and press mixture evenly.

 

Arrange the sliced strawberries on top of the prepared crust and set aside.In a food processor or blender,combine the whole strawberries with the 5 soaked dates and lemon juice.Puree until smooth.pour this mixture over the sliced strawberries.Refrigerate for 1 hr before serving.This will elp the pie set and make it perfect for slicing.

8 to 12 servings

 

SPANAKOPITA (RAW)

For the Crust:

1 cup macadamia nuts

1/2 cup cashews

2 tablespoons flaxseed (ground fine in spice or clean coffee grinder)

1 clove garlic, crushed

1/4 cup zucchini, coarsely chopped

1 tablespoon basil, chopped

1 tablespoon nutritional yeast (not raw)

1 teaspoon extra virgin olive oil

1 teaspoon lemon juice

Pinch of salt

1 tablespoon or more water if needed to make the crust sticky.

Place all ingredients into a food processor, reserving the water.  Pulse until nuts are broken down.  Add water slowly as needed.  Pinch to see if mixture sticks together.

Use coconut oil to grease tart pans.  Divide mixture into 4 portions.  Press crust into pans using wet hands if necessary.

Place tart pans on the mesh dehydrator tray and dehydrate at 110-115 degrees for 2 hours or until the crust is firm enough to lift from the pan.  Gently set crusts on mesh sheet and continue dehydrating for 6-8 hours more.

 

Spinach Filling

1/2 cup pine nuts (reserve to sprinkle on the crust before filling)

1 1/2 cups cashews, soaked for 4 hours or use cashew nut cheese

1 tablespoon nutritional yeast (not raw)

1 tablespoon lemon juice

Pinch of Himalayan or Celtic sea salt

1 cup zucchini, chopped

1 tablespoon tamari, white miso, nama shoyu or Bragg’s

1/2 cup onion, chopped

1 teaspoon dill, finely chopped

1 clove garlic, minced

2 cups spinach, tightly packed

1 1/2 cups mushrooms, wiped clean and chopped

2 Roma tomatoes, seeded and finely chopped

Marinate mushrooms in 1 teaspoon tamari, nama shoyu, or Bragg’s for 10 minutes.  Drain.

In a high powered blender add cashews, nutritional yeast, lemon juice, and salt.  Add 1/2 cup water using more if needed to make a very thick, smooth cheese sauce.  When smooth, move to a large mixing bowl.

Place zucchini, tamari, onion, dill, garlic in food processor and grind until smooth.  Add to bowl with cashew mixture.

Coarsely cop spinach in food processor or by hand.   Add to bow.  Mix all ingredients until well incorporated.

Sprinkle pine nuts on the bottom of the crusts and fill to the top with the spinach mixture.

Dehydrate 24 hours or until centers are set

Test by lightly shaking or stick a quick toothpick in the center.  As quiches cool, they continue to set.

To Serve

Place on individual plates, top with mini colored heirloom tomatoes that have been cut in half and marinated in olive oil, garlic, salt, and pepper for 10-15 minutes or more.  Garnish with a sprig of basil.

Taken from Live Raw by Mimi Kirks.

CAULIFLOWER RICE (RAW)

Ingredients:

1x head of cauliflower

2x corn on the cob

12-15 Sundried tomatoes

6x stalks celery

2x avocado

 

Method:

– put the cauliflower and sundried tomatoes together into the food professor and process using the S-blade until they av been chopped very finely into “rice.”

– Using a knife, scrape the corn off the cob, and dice all the other ingredients.  Mix with in a big bowl of servicing dish.

Serves 6 to 8

Taken from Loving It Raw, eBook, by Alison Andrews.

AVOCADO TOMATO SUSHI (RAW)

Ingredients:
1x red bell pepper
8x sundried tomatoes
1x cup alfalfa sprouts
3x large carrots
1x avocado
1x fresh lemon
U ntoasted S heets o f s eaweed
Method:
Grate the carrots and mix with the alfalfa sprouts. Blend the red bell
pepper and the sundried tomatoes and pour over the carrots and
sprouts. Squeeze lemon juice and mix together.
Avocado Tomato Sushi

recipe taken from “Loving It Raw ” by Alison Andrews

lovingitraw.com 

TOMATO MANGO SOUP (RAW)

Soup Ingredients:
2x Mangoes
5x Tomatoes
6x Sundried Tomatoes
Garnish:
1x cucumber
1x stalk celery
Method:
Blend the mangoes, tomatoes and sundried tomatoes together in the blender. Pour into bowl. Chop the cucumber and stalk of celery and add to soup as croutons.
Serves 1-2

Recipe taken from “Loving It Raw ” by Alison Andrews
lovingitraw.com 

 

 

SWEET POTATO CURRY NOODLES

Ingredients: Pasta
1x Sweet Potato or Yam
2-3 Carrots
1 x Z ucchini
Sauce:
2x Tbsp Almond Butter
6x Dates
2 tsp curry powder
Water to reach desired consistency
Method:
• Spiralize or use a potato peeler to make the pasta out of the sweet potato, carrots and zucchini.
• Blend the sauce ingredients and  mix into pasta.

Recipe taken from “Loving It Raw” by Alison Andrews
Serves 4

 

JAP CHAE

1/2 cup of thinly sliced onion

1 cup sliced shiitake mushrooms

1 TBSP nama shoyu or Bragg Liquid Aminos

1/2 cup julienned carrot

1/2 tsp minced garlic

1 tsp agave syrup

2 TBSP sesame oil

1 package kelp noodles

1 cup cup spinach, washed well and packed

 

Place the onion and mushrooms in a large mixing bowl and toss with the Nama Shoyu until mixed well.Set aside for at least 15-20 minutes to marinate and soften.

Add to the marinate the carrots, garlic,agave and sesame oil.Mix well. Add the noodles and spinach, and toss to mix well .

Will keep for 1 day in the fridge.

Recipe taken from Ani’s Raw Food Essentials by Ani Phyo

RANCH BURGERS

1 cup textured vegetable protein granules
1 cup vegetable broth
2 tablespoons vegetable oil
1 cup mushrooms, coarsely chopped
1 white onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 cup vital wheat gluten
2 tablespoons panko-style breadcrumbs
2 tablespoons dried parsley flakes
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon chipotle powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 cup nutritional yeast
1/4 cup tamari or soy sauce
1 6-ounce can tomato paste
1 cup diced scallions

1. In a microwave-safe bowl, mix together TVP granules and broth, cover with plastic wrap, and microwave for 5 to 6 minutes.

2. In a flat-bottomed skillet over medium-high heat, heat oil. Add mushrooms, onion, and garlic and sauté for 5 to 6 minutes.

3. In a food processor, combine TVP, sautéed mushroom mixture, vital wheat gluten, breadcrumbs, parsley, onion powder, garlic powder, dill, salt, chipotle powder, cumin, pepper, nutritional yeast, tamari, and tomato paste. Process until well combined. If mixture is crumbly, add a tablespoon vegetable broth or water until mixture has a thicker consistency.

4. Transfer mixture to a large bowl and mix in scallions. Form into 6 to 8 patties. On an oiled grill over medium-low heat, cook patties for about 10 minutes per side.

Recipe taken from VegNews

 

GINGER PASTA WITH ZUCCHINI

8 ounces whole wheat penne

2 pinches of fine  sea salt

1/4 block firm tofu, cut bite size

1 TBSP olive oil

1/2 onion chopped

1/2 zucchini halved lengthwise and thinly sliced

Shoyu to taste

1 to 2 tsp ginger juice (grate a 2″ piece of ginger and squeeze out the juice with your fingers)

Bring a large pot of water with a generous pinch of salt to boil.Cook pasta according to package directions until dente, drain and set aside.

Mash the tofu with a fork in a small bowl and set aside.

Heat the oil in a skillet. Add the onion and pinch of sea salt  and saute until the onion is translucent,about 3 to 4 minutes.Add the zucchini and saute for 2 to 3 minutes, until it softens,then add the mashed tofu and shoyu to the skillet.Saute 2 minutes longer, then stir in the ginger juice and cooked pasta. Toss all the ingredients together over medium heat until the pasta is heated through and all the liquid has been absorbed.

VARIATION : Use steamed kabocha squash,stir fried red onions,corn,mushrooms,and umeboshi plum paste in place of the tofu,onion, zucchini,and ginger.Its great when the squash becomes soft enough to coat the pasta!
Recipe take from “The Kind Diet” by Alicia Silverstone

KALE AND WHITE BEAN SOUP

2 TBSP grapeseed oil

1/2 onion finely chopped

1 garlic clove chopped

1 cup peeled and chopped carrots

1 celery stalk chopped

1/2 cup peeled and cubed potatoes

2 TBSP tomato paste

6 cups water

2 TBSP white miso paste

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp salt

2 cups chopped kale with hard spine removed

1 can white beans, drained and rinsed

1/4 tsp dried thyme

1 TBSP chopped fresh basil

Pinch  of pepper

Heat the oil in a large saucepan over medium high heat.Add the onion and saute until golden brown,about 4 minutes.Add the garlic,carrots, celery, potatoes,and tomato paste,and saute until the ingredients are well combined.Add the water,white miso,cumin,coriander,and salt and bring to boil.Lower the heat and simmer 30 minutes.Add the kale,white beans,and thyme and simmer another half hour.Garnish with basil and pepper before serving.

Recipe taken form Skinny Bitch The Ultimate Everyday Cookbook