Raw Food Meals
and Main Courses
All of the raw food meals and main course dishes on this page are vegan. You may find that they seem a bit overwhelming at first, but it just takes a little adjustment. When I first started making raw living food recipes, it was very different from the cooking that I was used to. For one thing, I wasn't actually cooking anything!
Before you start you might want to check out the Raw Food Equipment page which discusses the appliances and pantry items you'll need in order to prepare raw food meals. I have also listed some helpful tips for saving time.
I adapted this from the Carol Alt book, Eating in the Raw. I have put dried herbs in place of fresh ones as a time-saver, but if you want a fresher taste, substitute the same amount of the fresh herb finely chopped.
4-5 large tomatoes, rinsed thoroughly
3/4 cup sundried tomatoes
2 cloves garlic, crushed
1 tbsp dried basil
3 tbsp dried oregano
1 tbsp dried tarragon
1 tbsp dried rosemary
1 tbsp dried sage
1 quarter of a medium red onion, chopped
1/2 cup hemp oil(you can also use olive oil - hemp oil will add some protein to the dish)
Juice of one lemon
6 dates, pitted
1 tbsp sea salt
To make the pasta, put your spiralizer on the "Angelhair" setting and run one ripe yellow squash through it for each person you are serving. For the sauce, put all the ingredients into a food processor or high-speed blender and pureé until you get a nice, thick creamy consistency. Pour the sauce over the "pasta", garnish with red peppers and parsely and serve. This is one of the most filling raw food meals I've ever eaten!
This is one of my favorite raw food meals! It is so quick and easy. I often take it to work for lunch - it makes a great alternative to salad! This recipe is for 4. I usually make it for that amount and then it lasts for a couple of meals.
1-4 yellow squash (depending on how many you are serving)
1 cup raw pine nuts
1 cup cold pressed olive oil or hemp oil
1/2 tbsp dried basil
1/2 tbsp parsley
2-3 garlic cloves
1 tsp sea salt
Put the yellow squash in the spiralizer to create your "spaghetti" - remember that you can usually choose different thicknesses depending on what you like! In your blender or food-processor, combine the rest of the ingredients and blend until the mixuture is smooth and creamy. Toss the pesto into your squash strands, garnish with some julienned red pepper and serve.
Quick, easy, filling and scrumptious - everything a busy vegan is looking for in their raw food meals! The miso is a very strong flavor, so don't overdo it!
3-4 sheets of nori (for wrapping the rolls)
4 tsp mellow white miso
3 cups alfalfa sprouts
1/2 ripe avocado mashed well
1/2 ripe avocado cut into thin strips
1/2 cucumber peeled and cut into thin strips
1/2 cup grated carrot
1/2 red pepper cut into thin strips lengthwise
Nama Shoyu for dipping (optional)
On a cutting board or a bamboo sushi mat, lay one of the nori sheets with the shiny side down. Spread 1 tsp of the miso thinly and evenly over the bottom half of the nori. Then spread about the same amount of the mashed avocado on top of the miso. Make sure the layers of miso and avocado are very thin! Put a thin layer of the alfalfa sprouts down next - this is the "rice." Layer the avocado strips, red pepper, cucumber and carrot olong the alfalfa sprouts and then cover with another thin layer of sprouts.
If you have a sushi mat, grasp the nori sheet and the bottom of the mat and use it to help you roll the nori over the filling. To roll without a sushi mat, grasp the bottom edge of the nori and roll the sheet firmly but gently round the filling. Roll the nori up completely and seal the top edge by wetting your finger with water and running it along the edge. Once the top edge is pressed down, take a little bit more water on your finger and run it along the outside of the seal.
Cut the roll into about 6 pieces with a newly sharpened knife and serve with a small bowl of Nama Shoyu for dipping (optional). red pepper and serve.
One of the more exotic raw food meals, this is a savory and delicious raw version of the Indian samosa, which is traditionally made with potatoes. Serve with a Pear Ginger chutney. Yum!
You'll need: 3 cups cauliflower florets
1 cup coconut meat
1/2 cup almonds soaked at least 2 hours to overnight
1/2 cup onion
1/2 cup carrot grated or chopped fine
1 tb fresh lime juice
1 tb fresh ginger
1 small clove garlic minced or pressed
1 tsp ground cumin
1 tsp Nama Shoyu soy sauce
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp cinnamon
1/8 tsp clove
1 cup fresh or thawed frozen peas
1/4 cup fresh cilantro chopped fine
Blend all ingredients except the peas and cilantro in a food processor with the S blade until the batter is well mixed but still chunky. Transfer to a mixing bowl and stir in the cilantro and peas.
Place the batter on 2 Teflex sheets with about 4 portions on each. Shape the portions into triangles about 1/4 inch thick. Dehydrate at 115° for about 4 hours. Flip over by putting another tray with mesh sheet on top of the tray with the Teflex. Holding the two trays together, flip them over so that the Teflex is now on top. Peel of the Teflex and continue dehydrating for another 4-5 hours. This is one of the more intricate raw food meals - the ingredient list is a bit long, but it's worth it!