These tiny tamales, wrapped in a strand of corn dyed with beet juice, are so charming that they would be delicious filled with air—yet, the filling has a very silky body and deep flavor that is surprising, given the lack of heavy fats or dairy.
Asian Carrot Avocado Salad and Dressing(vegan, raw) Recipe by Julie Morris
Julie Morris is one of our contributing authors and now she has started making her own food videos. So, we decided it would actually be nice to see some of the writers, so we have posting this very entertaining and beautiful recipe video for an Asian Carrot Avocado Salad with a dressing.
Julie decided to make this salad, to break away from a purely green salad, adding some excitement to her normal eating routine. This is a very quick recipe anyone can make.
This is a raw vegan version of the classic Middle Eastern recipe that has grape leaves stuffed with creamy pine nut cheese and a healthy salsa made of alfalfa sprouts, raisins and pine nuts and finished with sweet pepper sauce.
I learned a very similar recipe to this one when I was working in a Moshav in Israel for two months from a dear Palestinian friend when we were invited over for dinner one night after work. The beautiful part was that there were people from different religious background who shared long-lived cultures that are now suffering from past attachments. This is why I decided to call it Jerusalem Style Dolma, because I also share the same vision that we shared that night, the vision of freedom from ourselves.
Serves about 2 people
For the Dolma Leaves:
12 medium-sized brined grape leaves
Step 1 Rinse grape leaves and set them aside on a plate.
This exotic sounding Sticky Date Lovers with Upside Down Sugar Cane Whipped Cream dessert tastes equally exotic and is a perfect choice to end a perfect, raw and healthy meal. It has a rich and naturally sweet taste with a nutty flavor and melt-in-mouth texture. With a rich taste and an exotic combination of nuts and flavors, this is sure to be a lovely finish to your meals.
Serves about 4 people
For the Sticky Date Cake:
12 dried dates, seeds removed and soaked in ¼ cup coconut water
Quickly whip up some creamy sweet cashew milk. I prefer using the cashew butter method as it is so fast and I don’t need to soak cashews or strain anything. Although you can get it even smoother by straining it, if you want. Most recipes for nut milks use a little less nuts, although I like mine creamier and more like a whole milk then skim. If you prefer it lighter and lower fat, just reduce the cashews some.
This healthy treat is very versatile with different ingredients and measurements. Play around with it. You may prefer to try other butters with it like cashew or macadamia nut. Or leave out the coconut if you don’t like the subtle coconut flavor. However I find the addition of the coconut butter to make it far lighter and creamier.
I was inspired to create a raw version of this after seeing something similar ‘cooked’ in a cafe one rainy afternoon. The mix of chocolate and orange is a classic and can really hit the spot when you’re looking to spoil yourself or your guests.
Trio Tomato with Burdock Salsa is a colorful, attractive, flavorful, filling and nutritious recipe which can be used as an entire, canepe or a mini meal. With different colors, complex flavors and attractive presentation, this is sure to tickle your taste buds.
This Cold Negi Soba Soup is a refreshingly delicious cold soup made with fresh raw vegetables and with a slight hint of ginger and garlic and all naturally nama shoyu. The shredded and julienned fresh, raw, crunchy, colorful vegetables are attractively presented on the Shiitake-kombu base.
Nori Rolls with Pecan Paté, Spicy Miso, and Fresh Veggies (raw)
If you make the pecan pate ahead of time, it’s easy to make these rolls when the urge arises. The pate will last a good week or so in the fridge. I wouldn’t recommend making the entire roll ahead of time, because the nori will get soggy. But if you’ve pre-made the pecan pate, all you have to do is cut up the veggies, smear the miso paste on the nori and roll.
Zucchini and Green Zebra Tomato Lasagna with basil-pistachio pesto, tomato sauce, and pignoli ricotta (raw)
We like the vibrant color and tart flavor of green zebra tomatoes, a heirloom variety, for this dish. Of course you can use any tomatoes, preferably heirloom. Use the best quality sun-dried tomatoes you can find (but not he kind packed in olive oil, as this is most often not cold-pressed). The brighter ones make for a redder sauce, which will add good, Italian-flag contrast to the dish.
The first real raw food dish that we ever prepared was a rougher version of this. It has since become the best-selling dish on our restaurant menu and is a perfect introduction for anyone trying raw foods for the first time. The flavors and textures are all familiar, and the vibrant nature of the dish always leaves a strong impression. Many variations on this are possible. Feel free to add marinated wild mushrooms or substitute summer squash for zucchini. As in so many other dishes, the quality, seasonality and freshness of the ingredients are the most important elements.”