Vegan & Raw Food Recipes with Green Onion

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.

Sour Cabbage Soup

In my blog article, Cultured Foods, I discussed the many benefits of fermented foods. Here is a recipe to start incorporating fermented veggies in your diet. This very satisfying soup is chock full of probiotics, is quite easy to prepare, and keeps well to boot!

Tomato Basil Borsch

This tomato borsch, full of raw goodness, has no rivals among cooked soups. If you’re tired of raw salads, this soup offers a creative way to enjoy your health promoting vegetable juices, your greens and your veggies as never before.

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.

Summer Corn Salad with Cucumber Cumin Dressing

Local farmer’s markets are abundant with fresh fruits and vegetables at this time of the year. Make visits to the market a family activity for fun, education and to gather the ingredients for your next meal, which can be this refreshing, flavorful salad. If you are not used to bitter taste in your meals, replace radicchio with lettuce or other leafy greens.

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.

Russian-Style Layered Mushroom Salad

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.

Stuffed Mushrooms

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.

Raw Gazpacho Soup

This cool soup is excellent if you are living in a particularly hot and humid area!

Easy Nori Rolls

This recipe is adapted from my Beautiful on Raw: unCooked Creations. This easy version of the “sushi” rolls can be made very quickly and doesn’t even require a food processor.

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