#rawfood

These raw stuffed mushrooms are bursting with flavor and nutrients. The creamy cashew filling is packed with savory and tangy flavors, making it a delightful appetizer or snack for any occasion.

Ingredients: 8 large mushrooms. 1 cup raw cashews, soaked. 1/4 cup sun-dried tomatoes, soaked. 1/4 cup fresh basil leaves. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 clove garlic. Salt and pepper to taste.

Instructions: Remove stems from mushrooms and set aside caps. In a food processor, combine soaked cashews, soaked sun-dried tomatoes, basil leaves, nutritional yeast, lemon juice, garlic, salt, and pepper. Process until smooth and well combined. Stuff each mushroom cap with the cashew mixture. Serve immediately or refrigerate until ready to serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

Instead of regular granola, this Oat Rawnola is a healthy and vegan option. You only need a few simple ingredients and not much time to get it ready. You can put it on yogurt, cereal, or eat it by itself as a tasty snack.

Ingredients: 2 cups rolled oats. 1/2 cup chopped nuts almonds, walnuts, or cashews. 1/4 cup maple syrup or agave nectar. 2 tablespoons coconut oil, melted. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a large mixing bowl, combine rolled oats and chopped nuts. In a separate small bowl, mix maple syrup or agave nectar, melted coconut oil, vanilla extract, and a pinch of salt. Pour the wet mixture over the oats and nuts, and stir until well combined. Spread the mixture evenly onto a baking sheet lined with parchment paper. Bake at 300F 150C for 20-25 minutes, stirring halfway through, until lightly golden brown. Once baked, let it cool completely before transferring to an airtight container for storage. Serve with your favorite plant-based yogurt, milk, or enjoy it as a snack on its own.

Prep Time: 10 minutes

Cook Time: 20 minutes

If you're looking for a fresh and healthy pasta dish, try this zucchini pasta with raw marinara sauce. Fresh cherry tomatoes, basil, and garlic give the raw marinara sauce a lot of flavor, and the zucchini noodles make it light and healthy. Either people who want to eat more vegetables or people who want a lighter meal will love this dish.

Ingredients: 3 large zucchinis, spiralized. 2 cups cherry tomatoes, halved. 1/4 cup sun-dried tomatoes, soaked in warm water for 10 minutes. 1/4 cup fresh basil leaves. 2 cloves garlic. 2 tablespoons extra virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. Optional: crushed red pepper flakes for heat. Optional: nutritional yeast for topping.

Instructions: In a food processor, combine cherry tomatoes, soaked sun-dried tomatoes, basil leaves, garlic, olive oil, and balsamic vinegar. Pulse until smooth. Season the marinara sauce with salt, pepper, and optional red pepper flakes to taste. Set aside. In a large mixing bowl, toss spiralized zucchini with the raw marinara sauce until evenly coated. Divide the zucchini pasta among serving plates. Top with optional nutritional yeast if desired. Garnish with additional basil leaves and serve immediately.

Prep Time: 20 minutes

Cook Time: 0 minutes

This Super Raw Power Salad is not only addictively delicious but also super healthy, packed with nutrients and flavor. It's perfect for a light lunch or as a side dish.

Ingredients: 1 cup chopped kale. 1 cup chopped spinach. 1/2 cup shredded purple cabbage. 1/2 cup shredded carrots. 1/4 cup hemp seeds. 1/4 cup pumpkin seeds. 1/4 cup sunflower seeds. 1/4 cup dried cranberries. 1 avocado, diced. 1/4 cup lemon juice. 2 tablespoons olive oil. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: In a large bowl, combine kale, spinach, cabbage, carrots, hemp seeds, pumpkin seeds, sunflower seeds, and cranberries. In a small bowl, whisk together lemon juice, olive oil, maple syrup, salt, and pepper. Pour the dressing over the salad and toss to combine. Add diced avocado on top before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Raw Taco Salad is full of fresh tastes and textures, making it a filling and healthy meal. It has lots of vegetables, beans, and a tangy lime-cumin dressing. It's a quick and easy vegan dinner.

Ingredients: 2 cups shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced bell peppers. 1/4 cup diced red onion. 1/4 cup corn kernels. 1/4 cup black beans. 1/4 cup chopped cilantro. 1 avocado, diced. Juice of 1 lime. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/4 cup crushed tortilla chips optional, for topping.

Instructions: Shred the lettuce and put it in a large bowl. Add the diced tomatoes, bell peppers, red onion, corn kernels, black beans, cilantro, and avocado. Add lime juice, olive oil, ground cumin, chili powder, salt, and pepper to a small bowl. Use a whisk to mix the ingredients. Give the salad a gentle toss to coat it with the dressing. Put the salad in bowls and top with crushed tortilla chips if you want.

Prep Time: 15 minutes

Cook Time: 0 minutes

This coconut lemon fudge is a delicious treat that tastes like the tropics and has a tangy citrus note. It's simple to make and doesn't need to be cooked; it just needs a little time in the fridge to set.

Ingredients: 2 cups shredded coconut. 1/2 cup coconut oil. 1/4 cup maple syrup. Zest of 2 lemons. Juice of 2 lemons.

Instructions: In a food processor, blend shredded coconut until fine. Add coconut oil, maple syrup, lemon zest, and lemon juice. Blend until well combined. Line a square baking dish with parchment paper. Transfer the mixture into the dish, pressing down firmly and smoothing the top with a spatula. Place in the refrigerator for at least 2 hours, or until firm. Once set, cut into squares and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

A vegan, raw take on traditional lasagna made with zucchini slices instead of pasta sheets and a tasty "cheese" sauce, fresh vegetables, and herbs.

Ingredients: 3 large zucchinis, thinly sliced lengthwise. 2 cups cherry tomatoes, halved. 1 cup sun-dried tomatoes, soaked in water for 1 hour. 1 cup raw cashews, soaked in water for 4 hours. 1 cup fresh basil leaves. 1 cup spinach leaves. 2 cloves garlic. 1 tablespoon nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: In a food processor, blend soaked sun-dried tomatoes, soaked cashews, garlic, nutritional yeast, lemon juice, dried oregano, salt, and black pepper until smooth to make the 'cheese' sauce. Layer thinly sliced zucchinis in the bottom of a baking dish. Spread a layer of the 'cheese' sauce over the zucchini slices. Add a layer of halved cherry tomatoes, followed by a layer of fresh basil leaves and spinach leaves. Repeat the layers until all ingredients are used, finishing with a layer of zucchini slices on top. Cover the lasagna with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and lasagna to set. Serve chilled and garnish with extra basil leaves if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

This Raw Thai Citrus Crunch Salad is a bright and tasty dish that is sure to cool you down. It's great for a light and healthy meal because it has crunchy vegetables and a tangy citrus dressing.

Ingredients: 2 cups shredded green cabbage. 1 cup shredded red cabbage. 1 cup julienned carrots. 1 cup thinly sliced bell peppers. 1 cup thinly sliced cucumber. 1/2 cup chopped cilantro. 1/4 cup chopped mint leaves. 1/4 cup chopped roasted peanuts. 2 tbsp sesame seeds. 1/4 cup freshly squeezed lime juice. 2 tbsp soy sauce. 2 tbsp maple syrup. 1 tbsp sesame oil. 1 tsp grated ginger. 1 clove garlic, minced. 1 red chili, thinly sliced optional.

Instructions: In a large bowl, combine shredded green cabbage, shredded red cabbage, julienned carrots, thinly sliced bell peppers, thinly sliced cucumber, chopped cilantro, chopped mint leaves, chopped roasted peanuts, and sesame seeds. In a small bowl, whisk together freshly squeezed lime juice, soy sauce, maple syrup, sesame oil, grated ginger, minced garlic, and sliced red chili if using. Pour the dressing over the salad and toss until everything is well coated. Serve immediately or refrigerate until ready to serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes