As we continue to prioritize our health and wellness, incorporating more plant-based meals into our diet has become increasingly important. And what better way to do so than with a delicious array of raw recipes? In this article, we’ll be exploring the world of raw food, showcasing 20 mouth-watering dishes that are not only good for you but also bursting with flavor.
From creamy pastas and vibrant salads to decadent cheesecakes and refreshing smoothies, these raw recipes will inspire you to get creative in the kitchen and experiment with new flavors. Whether you’re a seasoned pro at cooking or just starting out on your raw food journey, this collection of recipes is sure to delight. So let’s dive in and explore the wonderful world of raw food together!
Zucchini Noodles with Creamy Avocado Pesto
Transform ordinary pasta into a nutritious and flavorful dish with this recipe, featuring zucchini noodles tossed in a creamy avocado pesto.
Ingredients:
– 2 medium zucchinis
– 1 ripe avocado
– 1/4 cup freshly chopped parsley
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Spiralize the zucchinis into noodle-like strands.
2. In a blender or food processor, combine avocado, parsley, garlic, Parmesan cheese, salt, and pepper. Blend until smooth.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the zucchini noodles to the skillet and cook for 3-5 minutes, stirring occasionally, until tender.
5. Stir in the creamy avocado pesto and cook for an additional minute.
6. Serve immediately, garnished with extra parsley if desired.
Cooking Time: 10-12 minutes
Rainbow Collard Wraps with Spicy Tahini Dressing
Elevate your lunch game with these vibrant, nutritious wraps! This recipe combines the earthy goodness of collard greens with the creamy zing of spiced tahini.
Ingredients:
– 4-6 collard green leaves
– 1/2 cup cooked brown rice
– 1/4 cup black beans, cooked and mashed
– 1/4 cup diced red bell pepper
– 1/4 cup diced yellow bell pepper
– 1/4 cup chopped cilantro
– Spicy Tahini Dressing (see below)
– Salt and pepper to taste
Spicy Tahini Dressing:
– 1/2 cup tahini
– 1/4 cup lemon juice
– 1 minced garlic clove
– 1/4 teaspoon cumin
– 1/4 teaspoon smoked paprika
– 1-2 dashes hot sauce (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Spread collard green leaves on a baking sheet, drizzle with water, and cover with foil. Bake for 10 minutes or until pliable.
3. Fill each leaf with cooked brown rice, mashed black beans, red bell pepper, yellow bell pepper, and chopped cilantro.
4. Drizzle Spicy Tahini Dressing over the filling and sprinkle with salt and pepper to taste.
5. Roll up wraps tightly and serve.
Cook Time: 10-12 minutes
Raw Chocolate Hazelnut Cheesecake
This creamy and rich dessert is a game-changer for anyone who loves raw food and chocolate. With its velvety texture and deep, nutty flavor, this cheesecake is sure to satisfy any sweet tooth.
Ingredients:
– 1 cup cashews
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1/4 cup coconut cream
– 1 tablespoon lemon juice
– 1/2 teaspoon vanilla extract
– 1/4 cup chopped hazelnuts
– Pinch of salt
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then add to a blender with remaining ingredients except hazelnuts.
3. Blend until smooth and creamy, stopping to scrape down sides as needed.
4. Stir in chopped hazelnuts.
5. Pour mixture into a springform pan lined with parchment paper.
6. Refrigerate for at least 4 hours or overnight before serving.
Cooking Time: None (raw dessert)
Sun-Dried Tomato and Basil Flax Crackers
Elevate your snack game with these flavorful and nutritious crackers, packed with the goodness of sun-dried tomatoes and fresh basil. Perfect for a quick bite or as a base for your favorite dips.
Ingredients:
– 1 cup whole flaxseed
– 1/2 cup water
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup sun-dried tomatoes, finely chopped
– 1 tablespoon fresh basil leaves, chopped
– Optional: sesame seeds or poppy seeds for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together flaxseed and water. Let it sit for 5 minutes until the mixture forms a gel-like consistency.
3. Add olive oil, salt, and baking powder to the bowl. Mix well.
4. Stir in chopped sun-dried tomatoes and fresh basil leaves.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch apart.
6. Bake for 15-20 minutes or until lightly golden brown.
7. Allow the crackers to cool completely before serving.
Cooking Time: 15-20 minutes
Mango Coconut Chia Pudding
Elevate your breakfast game with this creamy and nutritious Mango Coconut Chia Pudding, packed with the sweetness of ripe mangoes and the richness of coconut.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1/4 cup shredded coconut
– 2 tablespoons honey or maple syrup
– 1/2 teaspoon vanilla extract
– 1/2 ripe mango, diced
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and unsweetened almond milk. Let it sit for 5 minutes to allow the chia seeds to absorb the liquid.
2. In a separate pan, toast the shredded coconut over low heat until lightly browned, stirring frequently. Set aside.
3. Add honey or maple syrup, vanilla extract, and diced mango to the chia seed mixture. Stir well to combine.
4. Fold in the toasted coconut flakes into the pudding mixture.
5. Refrigerate for at least 2 hours or overnight to allow the flavors to meld together.
6. Serve chilled, garnished with additional shredded coconut if desired.
Cooking Time: 5 minutes (plus refrigeration time)
Spiralized Beet and Carrot Salad with Lemon-Tahini Dressing
This vibrant salad is a perfect blend of sweet and tangy, featuring spiralized beets and carrots tossed in a creamy lemon-tahini dressing.
Ingredients:
– 2 large beets
– 4 large carrots
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– Fresh parsley or dill, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Spiralize beets and carrots into long noodles.
3. In a blender or food processor, combine lemon juice, tahini, garlic, and salt. Blend until smooth.
4. With the blender or food processor still running, slowly pour in olive oil until well combined.
5. Toss spiralized vegetables with dressing.
6. Garnish with chopped parsley or dill, if desired.
Cooking Time: 10-15 minutes (including prep time)
Raw Vegan Pad Thai with Almond Butter Sauce
A refreshing twist on the classic Thai dish, this raw vegan version replaces noodles with zucchini and features a creamy almond butter sauce. Perfect for a quick and easy lunch or dinner!
Ingredients:
– 2 medium zucchinis
– 1/2 cup mixed vegetables (carrots, bell peppers, bean sprouts)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– 1 tablespoon almond butter
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. Spiralize the zucchinis into noodle-like strands.
2. In a blender, combine mixed vegetables, cilantro, lemon juice, almond butter, and honey. Blend until smooth.
3. Toss the spiralized zucchini with the sauce and season with salt and pepper to taste.
4. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: None! This dish is raw and ready to go!
Strawberry Banana Green Smoothie Bowl
Get your daily dose of greens and sweetness with this refreshing smoothie bowl recipe. Perfect for a post-workout snack or a healthy breakfast on-the-go!
Ingredients:
– 2 cups spinach leaves
– 1 ripe banana, sliced
– 1 cup fresh strawberries, hulled and sliced
– 1/2 cup unsweetened almond milk
– 1 tablespoon chia seeds
– 1 teaspoon honey
– Toppings: sliced almonds, shredded coconut, and diced fruit (optional)
Instructions:
1. In a blender, combine spinach, banana, strawberries, almond milk, and chia seeds. Blend until smooth.
2. Add honey to taste and blend again.
3. Pour the smoothie into a bowl.
4. Top with your preferred toppings (if using).
Cooking Time: None! Just blend and serve.
Enjoy your delicious and nutritious Strawberry Banana Green Smoothie Bowl!
Cashew Cheese Stuffed Mushrooms
This recipe brings together the earthy flavor of mushrooms and the richness of cashew cheese, perfect for a unique appetizer or side dish.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup cashews
– 1/4 cup nutritional yeast
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, blend cashews, nutritional yeast, lemon juice, and salt until smooth.
3. Stuff each mushroom cap with the cashew cheese mixture, dividing it evenly among the caps.
4. Drizzle the tops with olive oil and season with pepper.
5. Bake for 15-20 minutes or until the mushrooms are tender and the filling is lightly browned.
Cooking Time: 15-20 minutes
Raw Key Lime Pie with Macadamia Crust
A refreshing twist on a classic dessert, this raw key lime pie is creamy and tangy, topped with a crunchy macadamia crust. Perfect for warm weather or anytime you need a sweet treat.
Ingredients:
– 1 cup cashews
– 1/2 cup water
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup coconut cream
– 2 tablespoons freshly squeezed lime juice
– Macadamia nuts for crust
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then blend with maple syrup, lemon juice, vanilla extract, and salt until smooth.
3. In a separate bowl, mix coconut cream and lime juice until well combined.
4. Pour filling into a pie dish and top with macadamia nuts to form crust.
5. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: None! This recipe is raw and ready in just a few hours.
Kale and Apple Salad with Walnut Dressing
This refreshing salad combines the earthy flavor of kale with the sweetness of apples, all tied together with a rich walnut dressing.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 5 minutes to tenderize them.
2. Add the diced apple to the bowl and toss to combine.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the walnut dressing.
4. Stir in the chopped walnuts into the dressing until well combined.
5. Pour the dressing over the kale and apple mixture, tossing to coat evenly.
6. Serve immediately, garnished with additional walnuts if desired.
Cooking Time: 10 minutes
Raw Vanilla Berry Parfait with Cashew Cream
Raw Vanilla Berry Parfait with Cashew Cream
Experience the perfect blend of creamy cashew goodness, sweet vanilla, and juicy berries in this refreshing raw dessert.
Ingredients:
– 1 cup soaked cashews
– 1/2 cup water
– 1 tablespoon vanilla extract
– 1 cup mixed berries (such as blueberries, raspberries, blackberries)
– 1/4 cup maple syrup
– 1/4 cup chopped fresh mint leaves
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then blend with 1/2 cup new water until smooth and creamy.
3. Add vanilla extract and mix well.
4. In a separate bowl, combine mixed berries and maple syrup. Mix gently to coat.
5. To assemble the parfait, layer cashew cream, berry mixture, and chopped mint leaves in a glass or jar. Repeat two more times, ending with a layer of cashew cream on top.
Cooking Time: 0 minutes (raw dessert)
Spicy Mango and Cucumber Rolls
Elevate your snack game with these refreshing rolls that combine the sweetness of mango with the crunch of cucumber, all wrapped up in a spicy and savory package.
Ingredients:
– 1 ripe mango, diced
– 2 cucumbers, peeled and thinly sliced
– 1/4 cup cream cheese, softened
– 1 tablespoon sriracha sauce
– 1 sheet of spring roll wrappers (about 20-22 pieces)
– Salt and pepper to taste
Instructions:
1. In a bowl, mix together diced mango and sriracha sauce.
2. Lay a spring roll wrapper flat on a surface. Place about 1 tablespoon of the mango mixture in the center of the wrapper.
3. Add a few slices of cucumber on top of the mango.
4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Serve chilled or at room temperature.
Cooking Time: 0 minutes (no cooking required!)
Raw Carrot Cake with Cashew Frosting
Experience the simplicity and delight of a classic carrot cake, reimagined without baking! This refreshing raw version is packed with nutrients and topped with a creamy cashew frosting.
Ingredients:
For the cake:
– 2 cups grated carrots
– 1 cup dates, soaked in water for 30 minutes
– 1/2 cup chopped walnuts
– 1/4 cup coconut oil
– 1 tablespoon vanilla extract
– Pinch of salt
For the frosting:
– 1 cup cashews, soaked in water for 30 minutes
– 1/2 cup coconut cream
– 2 tablespoons maple syrup
– 1 teaspoon vanilla extract
Instructions:
1. Combine grated carrots, dates, chopped walnuts, coconut oil, and vanilla extract in a food processor.
2. Process until smooth, stopping to scrape down the sides as needed.
3. Transfer the mixture to a bowl and set aside.
4. Drain and rinse the soaked cashews. Add them to a blender with coconut cream, maple syrup, and vanilla extract.
5. Blend until smooth and creamy, stopping to scrape down the sides as needed.
6. Assemble the cake by spreading the carrot mixture into individual serving cups or a large glass container. Top with the cashew frosting.
Cooking Time: None! This raw recipe requires no cooking time at all.
Avocado and Tomato Stuffed Bell Peppers
Brighten up your mealtime with this vibrant and nutritious recipe, featuring the creaminess of avocado and the sweetness of fresh tomatoes, all nestled inside crispy bell peppers.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 2 ripe avocados, diced
– 1 pint cherry tomatoes, halved
– 1/4 cup queso fresco or feta cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine avocado, cherry tomatoes, and queso fresco. Mix gently.
3. Stuff each bell pepper with the avocado mixture, filling them as full as possible.
4. Drizzle olive oil over the stuffed peppers and season with salt and pepper.
5. Place the stuffed peppers on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Raw Cacao and Almond Energy Balls
Boost your energy levels with these deliciously healthy bite-sized treats, packed with the nutritional benefits of raw cacao and almonds.
Ingredients:
– 1 cup rolled oats
– 1/2 cup creamy natural peanut butter
– 1/4 cup honey
– 1/4 cup chopped almonds
– 2 tablespoons unsweetened cocoa powder (raw cacao)
– 1/4 teaspoon sea salt
– 1 tablespoon chia seeds
Instructions:
1. In a medium-sized bowl, combine oats, peanut butter, and honey. Mix until well combined.
2. Add the chopped almonds, raw cacao, and sea salt to the bowl. Mix until a dough forms.
3. Stir in the chia seeds.
4. Use your hands to shape the dough into small balls, about 1-inch in diameter. You should end up with around 12-15 energy balls.
5. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
Cooking Time: None! These energy balls are raw and ready to eat.
Golden Turmeric Smoothie with Ginger and Black Pepper
Experience the vibrant benefits of turmeric in a refreshing smoothie, perfectly balanced by spicy ginger and earthy black pepper.
Ingredients:
– 1 cup frozen pineapple
– 1/2 cup frozen mango
– 1/2 cup plain Greek yogurt
– 1 tablespoon freshly grated turmeric
– 1-inch piece fresh ginger, peeled and chopped
– 1/4 teaspoon ground black pepper
– Ice cubes (as needed)
Instructions:
1. In a blender, combine pineapple, mango, Greek yogurt, turmeric, ginger, and black pepper.
2. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add ice cubes if you prefer a thicker consistency, then blend again until well combined.
4. Pour into a glass and serve immediately.
Cooking Time: 5 minutes
Raw Vegan Sushi Rolls with Cauliflower Rice
Experience the thrill of sushi without compromising your dietary preferences or values. This recipe combines the creaminess of cauliflower rice with the freshness of raw vegan fillings, all wrapped in a delicate and delicious sushi roll.
Ingredients:
– 1 head of cauliflower
– 2 cups of water
– 1/4 cup of sesame oil
– 1/4 cup of apple cider vinegar
– 1/2 cup of chopped scallions
– 1/2 cup of sliced avocado
– 1/2 cup of sliced cucumber
– 1/4 cup of pickled ginger (optional)
– Nori sheets (dried seaweed)
Instructions:
1. Rinse the cauliflower and remove the leaves and stem. Cut into florets.
2. Pulse in a blender or food processor with water until a rice-like consistency is achieved.
3. Sauté the cauliflower “rice” in sesame oil over low heat, stirring frequently, for about 5 minutes.
4. Add apple cider vinegar, chopped scallions, sliced avocado, and cucumber to the cauliflower mixture. Stir well.
5. Cut nori sheets into desired size. Place a sheet on a flat surface, leaving a 1-inch border at the top.
6. Spread about 1/2 cup of the cauliflower filling onto the nori, leaving a small border at the bottom.
7. Roll up the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
8. Slice into individual pieces and serve with pickled ginger (if desired).
Cooking Time: None! This recipe is entirely raw.
Pineapple and Mint Gazpacho
This sweet and tangy gazpacho is perfect for hot summer days. The combination of juicy pineapple, refreshing mint, and crunchy cucumber creates a unique flavor profile that’s sure to please.
Ingredients:
– 2 cups diced fresh pineapple
– 1 cup diced fresh cucumber
– 1/4 cup chopped fresh mint leaves
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chicken broth
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender, combine pineapple, cucumber, mint, and canned tomatoes.
2. Blend until smooth.
3. Add chicken broth and olive oil. Blend until well combined.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: None! This gazpacho is best served chilled.
Raw Pumpkin Spice Latte with Cashew Milk
Raw Pumpkin Spice Latte with Cashew Milk Recipe
Summary: Enjoy a creamy and comforting fall treat without the need for baking or cooking, as this raw pumpkin spice latte uses cashew milk to create a rich and velvety texture.
Ingredients:
– 1/2 cup of soaked cashews
– 1/2 cup of filtered water
– 1 tablespoon of maple syrup
– 1/4 teaspoon of ground cinnamon
– 1/4 teaspoon of ground ginger
– 1/4 teaspoon of ground nutmeg
– 1/2 teaspoon of pumpkin pie spice
– 1/2 cup of frozen pumpkin puree
– Ice cubes (optional)
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with the remaining 1/2 cup of filtered water, maple syrup, cinnamon, ginger, nutmeg, and pumpkin pie spice.
3. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides as needed.
4. Add the frozen pumpkin puree and blend until well combined.
5. Taste and adjust the sweetness or spices as desired.
6. Pour into a glass and serve immediately, garnished with whipped cream or cinnamon if desired.
Cooking Time: None! This recipe is raw and ready in just minutes.
Summary
Get ready to indulge in the world of raw vegan cuisine with Rawvana’s latest collection of refreshing recipes! From zucchini noodles smothered in creamy avocado pesto to spiralized beet and carrot salad with lemon-tahini dressing, these dishes are sure to tantalize your taste buds. Satisfy your sweet tooth with raw chocolate hazelnut cheesecake or cashew cream-filled strawberry banana smoothie bowls. Explore the world of vegan sushi rolls, pad thai, and gazpacho, all made with wholesome ingredients and without compromising on flavor. These 20 mouth-watering recipes will guide you towards a vibrant and nourishing lifestyle.
