Raw Vegan Kitchen

Spinach or Arugula and Miso Pesto

Arugula leaves in a bowl

This delicious pesto turns ordinary carbs into special meals. You can use this as suggested below for serving with pasta, pizza, or potatoes. Or skip the carbs as I’ve done here, and toss this pesto with “noodles” made of raw zucchini and/or yellow summer squash made with a spiral slicer. No matter how you use it, this pesto, made greener with spinach, imparts a rich, briny flavor from the addition of miso.  more→

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Easy Zucchini Noodles with Peanut Sauce

zucchini "noodles" with peanut butter sauce

When the heat gets this intense, I try to make meals that don’t require much if any heat (even if the AC is on!). I’ve really enjoyed my spiral slicer, which makes instant “noodles” from raw zucchini. Now, don’t get me wrong — I have no problem with pasta, but in the summer heat, zucchini noodles just feel lighter. And they’re ready pretty much instantly, with a few cranks of the lever, and no heat needed. If you don’t have a spiral slicer, you can use your favorite noodles — rice noodles, bean-thread noodles, soba, or linguini —this works with all of them. more→

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Deconstructed Sushi Bowl

Deconstructed sushi bowl pilaf

This dish contains all the flavor and nutrition of sushi, but requires only half the effort! Instead of rolling the ingredients into a traditional makizushi, you just toss ‘em together in a bowl—no muss, no fuss. If you really dislike seaweed, you can leave the nori off, though it is a fantastic source of essential minerals. This recipe is from Practically Raw,* copyright © 2012 Amber Shea Crawley. Used by permission, Vegan Heritage Press. more→

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Spinach Smoothie

Spinach smoothie

This fruity green smoothie, combining spinach with banana and stone fruits or apple,  is from The New Green Smoothie Diet: Going Green Never Tasted so Good,* by Hilary Greenleaf, reprinted with permission. more→

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Raw Fruity “Cheeseburger and Fries”

Contributed by Raw Chef Bryan Au: I invented a series of recipes that look like junk food, fast food, or savory comfort foods but are 100% raw organic fruit! It’s a fun way to be creative with food and to add more healthy fruit to your diet as well. In this series I have “Penne Pasta” made out of mango with “Tomato Sauce” made from strawberries and I have a “Steak Dinner” that’s all fruit, too. See more of these on Raw in Ten Minutes. This is the tasty “Cheeseburger with Fries” — amazingly refreshing and delicious as an appetizer, entree or dessert! more→

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Raw Organic Lotus Forbidden Black Rice Recipe

This is the most amazing, delicious, and super nutritious raw organic vegan recipe to come out in a long time. In the raw food world there hasn’t really been a “raw rice” available, so this one is very special and unique while being affordable, at only $3.89-$3.99 for a bag at your local Whole Foods Market, health food store or online . So far this is the ONLY rice I can soak overnight and the next day is sprouted, soft, tastes cooked and is out of this world delicious! Contributed by Raw Chef Bryan Au. more→

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Interview with Mimi Kirk, author of Live Raw

Mimi KirkIn preparation for reviewing Mimi Kirk’s colorful and lively book on raw food cuisine and lifestyle, Live Raw: Raw Food Recipes for Good Health and Timeless Beauty,* I interviewed her and was thrilled with here detailed, informative answers. Mimi’s insights open a window into the pleasures and benefits of raw food.  more→

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Raw Sweet Potato and Kale Salad with Coconut-Lime Dressing

Sweet Potatoes on table

This variation of Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing was inspired by Ricki Heller of Diet, Dessert, and Dogs. She took my aforementioned recipe and varied it by using raw kale. The combination of raw sweet potato and raw kale (two veggies more commonly eaten cooked) is amazing. A small amount of red cabbage is added for color and crunch. more→

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