Category : Raw vegan recipes
For 3-4 servings: 3 fennels, finely sliced 1 bunch parsley, finely chopped juice from one lemon 1 1/2 tablespoon olive oil salt and pepper to taste Mix all ingredients.
For a medium sized cake, 8-10 servings: Required: • spring form (22-24 cm) • food processor For the first layer: 15 medium carrots, peeled and cut into pieces 100 g walnuts 200 g dates 2 tsp. vanilla essence 1 tablespoon lemon juice Process all the ingredients until smooth. Place the edge of the spring form (without the bottom) on a round platter. Add the carrot mix, spread evenly and press it. Refrigerate until you prepare the second layer. For the second layer: 200 g cashew nuts, hydrated in water at least 2 hours 2 tablespoons date syrup (or any other vegan syrup ) 1/2 can coconut milk 5 tablespoons coconut flakes 1 tablespoon lemon juice 1 teaspoon
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1/2 kg cantaloup melon, cut in pieces 1/2 cup water 1/3 cup sugar Put all ingredients in blender or food processor and blend until smooth and the sugar has dissolved. Put the composition in the ice cream maker or pour it into a container with a lid and place it in the freezer. After about an hour remove from the freezer and mix well, with a spoon (to prevent crystals formation). Repeat the process 2-3 times.
For 2-3 servings: 2 large banana / 3 small, frozen 1 cup redcurrants 1-2 tablespoons raw sugar, to taste (optional) Freeze the bananas peeled. Put all ingredients in blender/food processor and blend/process until smooth. Serve immediately. </p> </p>
For 10 pieces: 10 rice paper sheets 200 g vegetables: carrot, cabbage, cucumber, green onion, bell pepper (red), cut julienne 1 cm ginger, grated 1 clove of garlic, mashed 2 tablespoons fresh lemon juice 2 tablespoons soy sauce 2 tablespoons fresh cilantro (or parsley), finely chopped Prepare a marinade of soy sauce, lemon juice, garlic and ginger. Add the vegetables and mix well. Prepare the rice paper sheets as directed on the package. Place 1-2 tablespoons of vegetable mix along edge of the sheet, fold over until ingredients are covered, fold in each side and roll up. Serve with chili sauce or soy sauce with garlic. Variation: can also use different vegetables: soy sprouts, lettuce,
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1 1/2 cup peaches, unpeeled and cut in pieces 1/2 cup water 1/3 cup sugar Put all ingredients in blender or food processor and blend until smooth and the sugar has dissolved. Put the composition in the ice cream maker or pour it into a container with a lid and place it in the freezer. After about an hour remove from the freezer and mix well, with a spoon (to prevent crystals formation). Repeat the process 2-3 times.
For 15 to 20 pieces: 1 cup raw cashew nuts, soaked for 2-3 hours 3-4 large soft dates 2 tablespoons maple syrup/raw sugar, to taste 2 tsp vanilla essence/amaretto 1 tablespoon coconut butter (optional), melted 2 tablespoons coconut flakes juice of half a lemon/orange zest of a (bio) lemon/orange Blend all ingredients using a blender/food processor until it becomes a fine paste then form small balls with wet hands. Roll each ball into the coconut flakes. Refrigerate for at least half an hour before consuming. They will melt in your mouth!
For 4 servings: 2 medium zucchini see pesto recipe here Cut the zucchini in the shape of spaghetti (you can use a julienne knife). Season the zucchini spaghetti with the pesto sauce and garnish with basil.
For a cake with a diameter of 26 cm ( 12 to 14 servings) springform (26 cm) Crust: 2 cups walnuts 200 g dates 50 g raisins 50 g dried cranberries Put all the ingredients in the food processor. Process until ground fine. Mixture should hold together when pressed. Line the springform cake with baking parchment. Place the mixture in the springform and press until you form the crust. Refrigerate. Cream: 600 g raw cashew nuts vanilla from 1 stick 5 tablespoons maple syrup 5 tablespoons melted coconut butter 1 cup vegetable milk (preferably almonds or hazelnuts) Soak the cashew nuts in water for 2-3 hours/overnight. Let it drain. Put all the ingredients, except the
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For a medium sized cake, 8-10 servings: Crust: 2 cups walnuts 1/2 cup raisins 1/2 cup of dates 1 tsp vanilla essence Put all the ingredients in the food processor. Process until ground fine. Mixture should hold together when pressed. Place the mixture on a round cake plateau and press until you form the crust. Refrigerate. Layer 2: 100 g strawberry jam Spread evenly over the crust. Refrigerate. Layer 3: cashew cream 2 cups raw cashew nuts 3 tablespoons melted coconut butter 2-3 tablespoons raw sugar / maple syrup 1-2 tsp vanilla essence Soak the cashew nuts in water for 2-3 hours. Let it drain. Put all the ingredients in the food processor and process until a
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