Raw Dishes - Recipes
Raw Pad Thai
1 - 2 large carrots
1 spring onion
1/4 red pepper
1/2 cup purple cabbage
1/2 cup cauliflower florets
1/2 cup peas (or beans)
1/2 cup crushed peanuts
3 tbsp sesame seeds (garnish)
1/8 cup tahini paste
1/8 cup peanut butter
1 tbsp fresh lime juice
1/8 cup soy sauce
1 tbsp agave syrup
1/4 tsp minced garlic
1/2 tsp minced ginger
This recipe is adapted from ohsheglows.com
Either use your peeler to slice the zucchini and carrot into noodle like pieces or preferably, use a spiraliser to create beautiful noodles. Add the chopped spring onion, shredded cabbage, small cauliflower florets and the bean sprouts to your dish.
Now mix the sauce by combining all ingredients and stir then add to dish and stir through thoroughly. Enjoy your deliciously raw dish as a side or by itself. You can also double this recipe for 2 - 4 servings.
Raw Spaghetti Meatballs
This recipe is brought to you by mindthefood.com
1 medium butter squash (for the noodles)
150g sun-dried tomatoes (either soaked or in oil)
1 tbsp nutritional yeast
2 cloves garlic
4 tsp italian mixed herbs
a handful fresh basil
2 medium tomatoes
salt and pepper to taste
Coarsely grind the walnuts so that you get chunky bits rather than a powder. Now blend together the sun-dried tomatoes, the nutritional yeast, the garlic, the herbs, basil and a little salt and pepper if you wish - this should make a firm paste.
Take about 3 tablespoons of this paste out for your sauce and add some of the walnuts to this paste to make your meatballs. You might not need all of the walnuts so add them slowly and see how you go. Roll into little meatballs
Now for the sauce - blend the tomatoes and your 3 tablespoons of paste and add any salt, pepper, herbs or garlic to your taste. Serve & enjoy!
This recipe is brought to you by thenakedavocado.com
3 small zucchinis
1 cup macadamia nuts
juice of 1/2 a lemon
1/2 tsp salt
1 tsp herbs de provene (or other herbs of your choosing)
2 - 4 tbsp water (to preferred consistency)
1/2 cup sun-dried tomatoes (soaked for at least 30 mins)
2 tbsp olive oil
2 cloves garlic
1 pitted date
1/2 tsp salt
1 tsp basil
dash of cayenne
Cut the zucchinis into very slender strips. In a blender of food processor, add the nuts, lemon juice, salt & herbs and process until smooth. Add water as you wish until you see a 'cheese' form. Remove the cheese and let sit.
Add the tomato, sound-dried tomatoes, olive oil, garlic, salt, date, basil and cayenne and process until you see a good sauce.
Spread a little 'cheese' on each 'noodle' whilst making sure to leave a little space on each end. Roll up each noodle with the cheese
inside and place in a serving dish. Use toothpicks to hold the rolls together if needed. Spoon marinara over each roll and serve. This recipe will make around 16 - 18 rolls.
This recipe is brought to you by vegangela.com
4 small zucchinis
1 cup raw cashews, soaked in water for 20 minutes and drained
¾ cup water
1 tbsp lemon juice
¼ tsp nutmeg (optional)
1 tsp thyme
2 garlic cloves
salt & pepper, to taste
1 tbsp light miso paste **
2 tbsp nutitional yeast (optional)
** You can look for un-pasteurized miso to make this 100% raw
To make the noodles, you can use a spiralizer or simply peel a long ribbon from one end of the zucchini to the other. Continue this process whilst turning the zucchini until you are left with a very tiny core for each zucchini.
To make the sauce, simply combine all remaining ingredients into a blender or food processor and process until smooth. Pour the sauce over the noodles and gently stir through. You may wish to garnish this with some fresh parsley or basil.