The Middle Eastern dip and spread Baba Ghanoush is traditionally made with baked or roasted eggplant, garlic and olive oil. Many countries have their own variations of this dish. Here’s the raw food version, with the eggplant uncooked, of course.
Vegan & Raw Food Recipes with Garlic
Jennifer Cornbleet shared this recipe with us from her book “Raw Food Made Easy for 1 or 2 People”.
Don’t pass fresh okra at the farmer’s market thinking that it belongs only in your past: why not enjoy it raw? Here’s one way to do it: blend it to make soup. This light soup with okra and tomatoes is quick to prepare and makes a perfect meal on a hot summer day.
Here’s another way to use up the pulp left over from your morning juicing. Make it a kid-friendly meal, too, by shaping the veggie sticks into fun shapes or letters and numbers. You’ll be surprised how quickly the food will disappear at mealtime!
Tired of traditional salads? This recipe puts a whole new spin on the salad theme. The idea for this festive layered salad comes from Russian cuisine.
Traditional Russian salad recipes often include herring, boiled potatoes and mayonnaise. But this healthy variation is chock full of raw goodness. Instead of cooking vegetables, use them in their raw state. Let mushrooms be the substitute for herring and have the avocados stand in for potatoes—more tastily, too! No mayo, either—instead, a nut-based dressing.
A decided improvement in taste and nutrition. A real novelty, too. Your party guests will never have seen or tasted this one! Guaranteed to impress.
Add a splash of color with vegetables to this cool creamy soup, and you’ll be surprised to find that your mood will brighten up as well.
These two recipes are rather versatile. Try crackers or “meat” balls instead of patties. Use the sauce as a salad dressing, dip for crackers and crudités, or as a sauce for lettuce wraps.
Serve this versatile pesto with dehydrated crackers, slices of cucumber, zucchini, carrot sticks and celery stalks, or use as a sauce for zucchini spaghetti.
These petite stuffed mushrooms can be served as an appetizer, or become part of the main course when accompanied by a salad. Either way, they are filling and delicious.
My husband, Nick, has been making this salad for us on a daily basis for many years, and I still love it! I came up with the dressing just last month, and I think it really makes a great combination. The trick to this salad is to mince all the ingredients as finely as possible. This mixes the flavors in the best way.