Along with juicing and using sunchokes in salads and soups, you can also incorporate them into “meat” balls, vegetable patties or latkes, like in the recipe below. The latkes make perfect non-messy finger foods, and can be used with a variety of dips or spreads.
Vegan & Raw Food Recipes with Parsley
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!
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.
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.
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 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.
The ultimate party dish, our raw hummus is made of garbanzo beans, just like the traditional hummus, except the beans are sprouted, and uncooked. Perfect with raw crackers and vegetables crudités.
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.
This crunchy salad tastes surprisingly similar to egg and potato salad, but it doesn’t contain either. Sunchokes, which are widely available in the fall and early winter, are a good raw substitute for potatoes, while cashews and turmeric bring the color and texture of eggs to this dish.
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.