Raw Main Course Recipes

Pumpkin Ramen Noodles

Pumpkins are everywhere this time of the year. Start including this nutrient dense “fruit” in your recipes: one pumpkin can go a long way in raw cuisine. Ever miss the “Ramen Noodles” from your dorm-room days? Give these raw and infinitely-more-good for you Pumpkin Ramen Noodles a shot!

Autumn Chili Bowl

A hearty chili may be prepared without beans or meat. Just because you eat raw doesn’t mean that you will never eat this American classic dish again… even though it may not be in its traditional form, but it’s packed with living nutritious ingredients.

Zucchini Noodles with Chunky Tomato Sauce

Easy and quick to make, this raw dish uses simple seasonal produce to result in a refreshing pasta-like dish. Try it as a substitute for your daily salad.

Tropical Rolls With Fruit Dip

Fruits and greens enjoy each other’s company not only in green smoothies, but in rolls and wraps as well. Fresh tropical flavor of fruits in this recipe makes eating greens virtually effortless.

Shiitaki Lo Mein Zucchini Noodles

“Lo Mein” is translated from Chinese as “stirred noodles”. These zucchini ribbon noodles are stirred alright, but don’t expect them to look or taste like cooked. The analogy to the classical Chinese lo mein is created by the ginger flavor, sesame seeds, and taste and texture of shiitaki mushrooms.

Creamy Leek Soup

In many parts of the country this soup, served slightly warm, will be very appropriate at this time of the year.  Leftover soup can also double as a dip or salad dressing.

Gift-of-the-Season Sweet Carrot Loaf

That pulp you saved from making the Holiday Nog will become part of this Sweet Carrot Loaf. If you don’t have the pulp, then just use any ground nuts or seeds that you like.

Whimsical Turkey ‘n Stuffing Salad

Who said that raw foodists don’t eat turkey and stuffing for Thanksgiving? Surely they do. Here’s what you get when you don’t have expectations: the stuffing that won’t cause a post-Thanksgiving meal nap, and the turkey that will make every guest, big and little, smile.

Quinoa Tabouli

Quinoa is a seed of the Chenopodium Quinoa plant, grown widely in South America. It’s a good source of magnesium, phosphorus, iron and calcium for vegans and vegetarians, and boasts a wide array of essential amino acids.

Macadamia Fig Fromage

For those days when fruit alone just won’t cut it and you would like something more grounding and filling for a meal. Raw macadamia nuts turned into “cheese” make a delicious filling for figs, a spread for crackers, or a dip for cut vegetables.

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