Not exact matches
As for toppings, substitute whatever you have on hand:
slices of
raw red onion instead of leek or
red pepper instead of mushrooms.
Filling (adapted from
Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pep
Raw Food / Real World) 3 medium
onions —
sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR
raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pep
raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small
red chili pepper
* 2
slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small
red onion, peeled and thinly
sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped
raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
2 blood oranges, peeled, pith and ends removed and cut width-wise into 1/4 — inch
slices 1 large navel orange, pith and ends removed and cut width-wise into 1/4 — inch
slices 2 tablespoons chopped
red onion 1 ounce goat's milk chevre cheese, crumbled 2 tablespoons
raw pistachios 12 fresh mint leaves, julienned, plus a few extra for garnishing extra sea salt and fresh cracked pepper, to taste
Sprinkle chopped
red onion evenly over top of orange
slices, then repeat step with goat's milk chevre cheese, then
raw pistachios.
Ingredients: 1/4 cup semi-pearled farro 1/4 cup
raw pepitas (aka pumpkin seeds) 1/2
red onion,
sliced crosswise into 1/4 - inch rounds 1 large Portobello mushroom cap, stem and dark gills removed (Just use a spoon to scrape out the gills.)
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow
onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup
raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1
red onion, thinly
sliced (optional) Avocado
slices, for serving (optional)
1 1/2 tablespoons
raw apple cider vinegar 2 small cloves garlic, minced 2 cups grated carrots 3/4
red apple, diced 1/4 cup
sliced green
onions 1/4 cup chopped fresh parsley 1/4 cup chopped dried cranberries 1 teaspoon honey 1 1/2 tablespoons extra virgin olive oil (this one is my favorite) Loosely chopped lettuce of your choice
1/2 cup olive oil 4 medium
onions, chopped medium - fine 1 large green bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large
red bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups
raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then
sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
Raw Produce
Sliced red onion Small spring
onions, all colors Shaved fennel
Sliced fresh chiles (fresno, serrano, etc.) Scallions Garlic cloves (for rubbing onto the crust!)
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow
onions,
sliced 5 cloves garlic, minced 2
red bell peppers, seeded and
sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic
raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and pepper to taste
sweet chili soy dip ingredients: 1/4 cup tamari or nama shoyu 2 tbsp maple syrup /
raw honey / agave 1 tsp minced fresh ginger couple drops of hot toasted sesame oil pinch of
red pepper flakes 1 green
onion, thinly
sliced on a bias 2 tsp toasted sesame seeds
Mini Roasted Veggie Skewers w /
Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2 cups of dip 1 sweet white
onion, quartered, layers separated, larger ones cut again if needed, total of 24 pieces 2
red peppers cut into 1 ″ square pieces, total of 12 pieces 3 slender zucchini
sliced into 1/2 inch thick rounds, total of 24
slices 12 cherry tomatoes 3 cloves garlic crushed 1/4 cup olive oil sea salt 12 skewers 6 ″ long
2
onions, finely chopped 5 cloves of garlic, finely chopped 4 peppers, I used one each green,
red, yellow and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of fresh button mushrooms,
sliced 1 cup frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup
raw cashews 1 - 2 Tbsp curry powder (start slow then add more to taste) a few dashes of cayenne pepper
3 cups peeled (if desired), cored, and diced pears, mixed varieties 1/2 cup peeled, cored, and diced tart apple 1/2 cup chopped
onion 1/4 cup minced candied ginger 1/4 cup seedless sultanas or dried currants 5oz apple cider vinegar 1/2 cup
raw sugar or light brown sugar 1 clove garlic,
sliced 1/2 T grated fresh ginger 1/4 tsp salt 1/4 tsp
red pepper flakes 1/4 tsp ground dried ginger
Raw sweet
onion, fresh herbs like basil,
sliced red pepper,
sliced «in season'tomatoes.
You'll need a bunch of
raw dandelion greens, roughly chopped, some
red onion, very thinly
sliced, a pear thinly
sliced and some crushed walnuts.
Ingredients: 1 cup diced green cabbage 1/2 cup diced
red cabbage 1 green apple —
sliced 1 TBSP diced white
onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1 tsp Manuka honey or local,
raw organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2 tsp fennel seeds Pinch of ground cayenne pepper Pinch of sea salt Instructions: Mix... Read More»
The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw of shredded green cabbage and carrots, diced
red onion and mango, chopped
raw almonds and sesame seeds served on a bed of romaine lettuce leaves along with baked tofu
slices.
Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly
sliced red onion (about 1 small
red onion) 2 cups thinly
sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped
raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)
For added veggies, choose from
red and green bell peppers, cucumbers, carrots, bean sprouts, shredded
red or green cabbage, chopped white and
red onions, lightly sautéed mushrooms, lightly steamed and
sliced zucchini,
raw and lightly steamed beets and carrots, snow peas, broccoli, cauliflower, and radishes.
I started with a
raw vegetable medley base and topped it with organic moroccan chicken garnished with thinly
sliced red onion, cilantro, and hot sauce.
oil (I use canola at home) 1 handful snow peas, thinly
sliced on a diagonal 1 green
onion, minced 1/2
red bell pepper, small diced 2 cups
raw shrimp, peeled and deveined 1/2 tsp.