Take me back to summer in Italy! This Pesto Rosso with sun-dried tomatoes tastes of warm Tuscan evenings and will fill you up with happiness. It is divine with veggie pasta, as a dip or bruschetta spread. RECIPE FOR VEGAN TOMATO PESTO Ingredients for 4 servings: 1/2 cup olive oil, cold pressed 8 sun dried...
This recipe is going to stay on my menu for a while - it is absolutely delicious! The cucumber give it crunch, the salt and lime balance the pineapple's sweetness. Luckily, this recipe only takes 5 minutes to prepare, so just get some lettuce to serve it on, and crackers to munch with the salsa. Enjoy! RECIPE: PINEAPPLE AVOCADO...
When I was a kid, our family spent several summer holidays in Greece, indulging in the beautiful scent of herbs and trees, blue seas with amazing beaches, the white stone buildings with blue doors everywhere, and of course, food! Tzatziki is one of my favourite Greek dishes, refreshing, full of flavour and easy to make. This...
Classic (sprouted) Chickpea Hummus is one of my staples, too good not to eat pretty much every week, with veggies or spread on crackers and raw bread or in a wrap. This version though is even better, because: color! And a fine beetroot sweetness complimenting the sesame flavour. Ingredients: 2 beetroots, peeled 2 cups chickpeas,...
What is a quince? This bright yellow fruit (Cydonia oblonga) belongs to the same family as apples and pears. It has its origins in South-West Asia, Turkey and Iran but grows on trees all over the world these days. Quince in tropical countries and Asia is soft and juicy and can easily be eaten raw...
This raw vegan mayonnaise is so incredibly creamy and so authentic in taste, you will never believe it is plant-based and soy free! It only takes a few ingredients, even less minutes and goes tremendously well with wraps, burgers, salads or sandwiches! RECIPE FOR RAW VEGAN MAYONNAISE Ingredients for just under 1 cup: 1/2...
The chickpea (Cicer arietinum) is a leguminous plant of the family Fabaceae. Chickpeas are rich in protein and one of the earliest cultivated vegetables - 7500 years old remains have been found in the Middle East. The benefits of chickpeas: Chickpeas are low in fat and sodium, but rich in complex carbohydrates and fiber. Thus...
Summer! Holidays! Sun! Warm evenings! Greek Salad! With Feta Cheese! And even better, with raw vegan feta :) Use herbs as you please, I love rosemary, oregano and thyme for a mediterranean feel! PS. the photo was taken on the beautiful Greek island of Karpathos, in 1997! RECIPE FOR RAW VEGAN FETA CHEESE ...
Cash herb spread: Ingredients: · 1 kg sauerkraut · 250 grams Cashews · 1 red pepper · Salt and pepper for seasoning - Claudia likes it spicy and adds cayenne pepper! Preparation: Drain the sauerkraut. Blend cashews with cabbage and peppers. Season to taste. You may also like to add finely chopped onion and / or garlic....
This recipe was planned to a dressing for spicy chips, but it tasted so good before dehydrating already that it turned into a dip - though it can also be used for chips. Or marinated veggies - 3 options with one recipe, how awesome is that?! 1. Spicy Dip: 1 zucchini, chopped 1 lemon,...
Sunny Cali Spread: Sunny because of the sunflower seeds, Cali because I associate California with cilantro plus it is one of the epicentres of Raw Foods! Ingredients: 1 1/2 C sunflower seeds, soaked overnight 1 lemon, juiced 4 scallions, chopped 1/3 C water 3 TBSP tahini 1 TBSP nama shoyu 1/2 C cilantro (coriander), chopped...
Ingredients: 2 C basil leaves 2 cloves of garlic 2 TBSP pine nuts salt pepper 1.5 C olive oil, cold pressed 3/4 C walnuts, chopped finely or coarsely ground Instructions: In a food processor or blender, puree everything but the oil and walnuts. Once done, add the oil and blend until the pesto is creamy....
Recently I was asked "What about aubergines and potatoes, can you eat them raw or not? " Well: I have eaten raw aubergines, and when I was a kid, I also had some raw potato; I once made an attempt to create dehydrated potato chips, they tasted quite alright but there's a lot of...
INGREDIENTS: 1/2 cup tahini, unhulled 3 zucchini, peeled, chopped 3 cloves garlic, peeled 1/4 cup olive oil 1 fresh lemon, juiced 2 ts sea salt 1 pinch ground cumin, or to taste ground sweet capsicum for decoration PREPARATION: Combine all in a high speed blender until thick and smooth. Decorate with sweet capsicum powder and...
Craving cheese but not doing dairy anymore? This is one of many raw vegan milk recipes. It is super tasty, plant-based, soy free and takes only minutes to make. Enjoy with crackers, pasta or as a veggie dip. Ingredients: 3 cups cashews 1/2 cup lemon juice 1 juice of a lime 4 shallots, including the...
Guacamole makes pretty much any meal better, and yes by that I am including breakfast! Well, at least a savoury one... Enjoy! Ingredients: 3 avocados, pitted and peeled 1 bunch of coriander, chopped 3 tomatoes, chopped into cubes 1 lemon, juiced 3 garlic cloves, chopped 8 cl olive oil 1 proper pinch of sea salt (or to taste)...
