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Raw Favorites

Raw Vegan Chili​

Simple Veganista

Chili

  • 1-3 cups tomatoes, diced

  • 1 small red bell pepper, diced

  • 1 large rib of celery, diced

  • 1/2 red onion, diced

  • 1 small zucchini, diced

  • 1 corn off the cob

  • 1-2 cloves garlic, minced

  • Cilantro, chopped (use as much as you like)

  • 1-2 teaspoons chili powder

  • 1 teaspoon cumin

  • 1 teaspoon oregano

  • 1/4 teaspoon salt

 

Mix together and blend half for a saucy texture.

 

Nut Meat

  • 1 cup walnuts

  • 1 cup mushrooms

  • 1 tablespoon cumin

  • 2 teaspoons coriander

  • 1/2 teaspoon chili powder (optional)

  • 1-2 teaspoons tamari

 

Process in food processor until chunky.

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Nacho Cheese Sauce

  • 3/4 cup raw cashews

  • 3 tbs nutritional yeast flakes

  • 1 small garlic clove

  • 1/2 tsp salt

  • 1/2 tsp cumin powder

  • 1/4 tsp chili powder

  • 1/4 tsp paprika powder

  • 1 tbs olive oil 

  • 1/2 cup hot water (1 cup water for thinner sauce)

 

Blend everything together until smooth.

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Serve chili in a bowl and top with walnut meat, then drizzle with nacho cheese sauce and serve with avocado slices on the side.

Spicy Seeds or Croutons

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Inspired by TheRawChef

  • 1 cup sunflower seeds and/or pumpkin seeds soaked 4 to 8 hours

  • 1 dried pasilla chili soaked for 4-8 hours 

  • 1 Tbsp miso

  • 2 tsp cumin

  • 2 tsp ground coriander

  • 2 tsp garlic powder

  • 1 tsp chipotle chili powder or regular chili powder

  • 3 spring onions (green onions diced)

  • 1/4 cup cilantro or parsley roughly chopped

  • 2 tsp maple syrup or honey or 2 dates

  • 1 tbsp olive oil

  • 1/4 cup water (omit water for chunkier texture)

 

For serving:

  • butter lettuce leaves

  • hemp seeds

  • cherry tomatoes

  • avocado

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Blend until chunky. Serve in butter lettuce leaves, top with avocado and cherry tomatoes and sprinkle with hemp seeds.

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To make croutons, or crumbly crackers, line baking sheet with parchment paper, pour in the seed mixture and press with hands to make it evenly thin. Bake at 400 degrees for 20 minutes. Remove from oven and flip over onto baking sheet (discard parchment paper). Bake for another 15 minutes. May need another 5 minutes to crisp up, but be careful not to burn. Break into pieces for croutons or crackers. 

Nori Wraps

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  • Nori sheets

  • Spread - almond butter, hummus, pesto, miso

  • Sprouted quinoa or raw rice (parsnip, cauliflower)

  • Sprouts

  • Julienned carrots, zucchini, daikon, bell pepper

  • Sliced mushrooms, halved cherry tomatoes

  • Sliced mango, papaya

  • Spinach, arugula

  • Avocado slices

  • Sprinkle with nutritional yeast flakes

  • Spritz with coconut aminos or braggs aminos

  • Dip in wasabi paste and tamari

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Combos:

  • Almond butter, spinach leaves, sprouts, sliced carrots, halved cherry tomatoes, avocado, parsley sprigs

  • Hummus, sliced cucumber, avocado, spinach, sprouts

  • Miso paste, parsnip rice, sliced mushrooms, spinach leaves, sprouts

  • Pesto, cauliflower rice, halved cherry tomatoes, sliced mushrooms, sliced zucchini, sprouts

  • Cashew cheese, sprouts, mango, jicama, avocado

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Sprouts and spinach are highly recommended to fill out the roll.

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Lightly toast the nori sheets by waving a few inches over the stove burner. Although not required, this makes the nori slightly crunchy and easier to bite into. Your rolls will be more chewy if you skip this step.

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Assemble quickly by adding your spread, of choice quinoa, sprouts, avocado, greens and veggies. Dip your fingers in water to apply a bit of water to the edge of the roll so it will hold together better and roll up tightly. You can use a sushi mat for more perfect rolls, but I just use my hands and compress as I roll. I eat these like burritos, I do not slice into individual pieces because that is tricky to pull off and messier than eating the roll like a burrito.

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Serve with wasabi paste and tamari in small dipping bowls. A side of seaweed salad is awesome (hijiki or wakame). Some baked tofu cubes or simple miso soup

are also a good side.

Salad Prep

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  • Marinated onion (slice thinly, add a dash of tamari, a dash of olive oil, mix and let marinate and store in fridge for a few days)

  • Marinated portobello mushrooms (chop, add a dash of tamari, a dash of olive oil, mix and let marinate and store in fridge for a few days)

  • Cabbage slaw - cabbage with a splash of olive oil and chopped fresh herbs (last for a long time)

  • Parsnip rice, quinoa

  • Kalamata olives, capers

  • Avocado slices

  • Seeds - sunflower, pumpkin

  • Nuts - pine nuts, walnuts

  • Papaya with a dash of lime juice or lilikoi

  • Mango with a dash of cayenne

  • Grated beets, cooked beets

  • Grated or julienned carrots

  • Spiralized or julienned zucchini

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Prepare these items in advance so you can quickly assemble a salad or a wrap. I store prepped items in my fridge in individual glass or plastic containers. Assembly is easy. Grab a large mixing bowl, throw everything in, mix with olive oil or salad dressing, serve on a plate or in a roomy bowl and  sprinkle with nutritional yeast flakes and bee pollen.

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A quick and easy salad dressing is lots of olive oil, a spoonful of artisan mustard, a dash of honey/agave/maple syrup, a dash of apple cider vinegar or a squeeze of lemon.

 Bell Pepper and Basil Sauce

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  • 1 large red bell pepper

  • 1 large carrot

  • 1/2 onion 

  • 1/4 fresh basil

  • 1/2 tsp salt

  • 3 cloves garlic

  • 2 tbs olive oil

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A saucy blend that can substitute for tomato sauce.

 

Chop veggies and blend in Vitamix until mostly smooth. 

Spinach Walnut Pesto

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  • 2 cups spinach leaves

  • 2 bunches basil (or an extra cup of of spinach)

  • 1/2 cup walnuts soaked and drained

  • pinch of salt and pepper

  • 3 garlic cloves

  • 1/4 cup olive oil

  • 2 lemons or limes squeezed

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Blend in the food processor. Serve with zucchini noodles and cherry tomatoes (or pears or red bell pepper if you can't have tomatoes)

Raw Onion Ringlets

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  • 1 red onion sliced into thin rings

  • 1 tbs olive oil

  • 1 tbs tamari

  • dash of pepper

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Mix in a storage container and let marinate for 10 minutes to a few hours. Store in the fridge and add to salads throughout the week.

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I have a pink peppercorn tree the provide beautifully pink, potent, fresh ground pepper.

Parsnip Rice

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The Raw Chef  (modified)

  • 1 1/2 cups parsnip (3 medium)

  • 3 tbsp walnuts

  • 1 lemongrass stalk very finely chopped (bottom 2 inch)

  • 1 tbsp olive oil

  • 1 tsp lemon juice

  • 1/4 tsp salt

  • 1 tbsp white miso

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Blend in food processor. Based on TheRawChef recipe. Serve as a side or a topper.

Marinated Shrooms

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  • 3 large portobello mushroom caps or two handfuls small mushrooms

  • 1 tbs tamari

  • 1 tbs olive oil

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Clean the mushrooms with a dish towel. Mix tamari and olive oil, coat your hands then massage mushrooms and let sit for 10 minutes to a few hours. 

Green Beans with Mint

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  • 1 bunch green beans (~2 cups)

  • large handful fresh mint leaves (~1/4 cup)

  • 1 tablespoon olive oil

  • Squeeze of lemon or lime

  • Dash of salt

 

Slice the green beans on an angle. Coarsely chop the mint. Throw everything into a bowl and massage to incorporate and soften the green beans. Beans will be crunchy, lightly steam to make them softer.

Nacho Cheese Sauce

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  • 3/4 cup raw cashews

  • 3 tbs nutritional yeast flakes

  • 1/2 tsp salt

  • 1 small garlic clove

  • 1/2 tsp cumin powder

  • 1/4 tsp chili/paprika powder

  • 1 tbs olive oil

  • 1/2 cup water (use 1 cup for thinner sauce)

 

Blend everything together in Vitamix. 

Walnut Taco Meat

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  • 2 cups walnuts

  • 2 tbsp olive oil

  • 2 tbsp tamari

  • 1 tsp oregano

  • 1 tsp cumin

  • 1/4 tsp chili powder

  • 1/4 tsp salt

 

Blend in the food processor til chunky. Use as a salad topper and in wraps.

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