Vegan & Raw Food Recipes with Ingredients Garlic

Day Lily Buds with Wood Sorrel Pesto

Don’t we all love it when our food comes from our own backyard? On the menu today are highly nutritious wild edible plants: day lilies and wood sorrel.

Aubergine Burritos

Keep your energy up and forget about hunger with these simple burritos. This eggplant appetizer packs a load of micro-nutrients thanks to watercress, basil and cilantro to help nourish your every cell.

Raw Vegan Sushi with Spicy Mustard Sauce

Enjoy the familiar taste of sushi minus the cooked rice. Our raw sushi is just as delicious as the traditional version, and a little practice will make you into a perfect sushi roller in no time.

Raw Ranch Dressing

Ranch, a universal salad dressing, lovingly prepared at home from raw ingredients, will delight your taste buds and help you eat more greens without the detrimental effect of the unhealthy oils and additives of a commercial dressing.

Lemon Garlic Dressing

Here’s a basic salad dressing you can quickly whip up at home to help wean you off of those store-bought salad dressings.

Bird’s Nest Salad with Citrus Dressing

Celebrate Easter and welcome spring with this not-your-ordinary salad. Children will be delighted to help you with the nest-building business!

Sunchoke Pea Soup

Blend Jerusalem artichokes and sugar snap peas into this refreshing savory soup, and it will put you in the mood for spring right away. And if you have a garden, don’t forget to leave a bit of both vegetables for planting this spring as well!

Jicama Salad With Citrus Dill Dressing

A feast for the eyes as well as the palate, this hearty salad offers a splash of colors arranged in circles, and features juicy jicama in the company of dark leafy greens, peppers and a tangy dressing.

Portobello Open Sandwiches

Portobello mushrooms never fail to give us the “grounded” feeling we sometimes seek, and their earthy flavor reminds us that spring is on its way.

Pomodoro Lasagna

The recipe is easy to make, and it goes together quicker than it looks so please don’t let the list of ingredients put you off. This is a delicious dish and well worth making. For best results, plan this dish a couple days ahead so the cheese can ferment. Recipe generously submitted by Mimi Kirk of youngonrawfood.com

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