RECIPES
Enjoy these delightful, easy recipes for making delicious raw vegan dishes, courtesy of the recent Hamilton Raw Vegan Food Festival : (Headings are just below. Scroll down for the recipes.)
Raw Pad Thai Salad
Perky Pasta Salad
Cool Key Lime Pie
Raw Pad Thai Salad
· 2 zucchinis, sliced into strips with a vegetable peeler
· 2 large handfuls of bean sprouts, approx 2 cups
· 3/4 cup chopped nuts (use almonds, peanuts or cashews)
· 1 red or yellow bell pepper, sliced into strips
· 4 green onions, diced
· 1/2 cup fresh chopped cilantro
· juice from one lime
· 1 tablespoon raw, cold-pressed olive oil
· 1/4 tsp sea salt
Toss all ingredients together in a bowl until well coated.
Add a dash more salt if desired and enjoy!
Perky Pasta Salad
· primarily zucchini noodles (spiralizer works great)
· about ½ package or less of kelp noodles (presoaked for about 15 minutes and rinsed)
· tomatoes
· lettuce (optional)
· green onions
· cilantro (optional)
· cucumbers (noodles or chunks- optional)
Sauce
· cashew nuts
· water
· bell pepper (optional)
· dill greens
· garlic
· onion (very small amount) or skip completely
· salt
· a pinch of cayenne
· fresh lemon juice (squeezed lemon)
· a bit of olive oil
Start with some water in a blender.
Add garlic & onions. (Start with a very small amount, as you can always add more.)
Blend.
Add cashews, bell pepper, dill, etc.
Mix all the ingredients together.
You can experiment with other herbs like:
1. Oregano, Parsley, and bell peppers will give you pepperoni pizza-like flavour.
2. Basil and garlic (you can make it pesto flavour)
3. Parsley and bell pepper are delicious, and garlic, onions, and salt make it very flavourful.
Cool Key Lime Pie
Crust:
· 1 cup - unsweetened shredded coconut
· 1 cup - walnuts
· 1/4 tsp - sea salt or pink rock salt
· 1/2 cup - pitted Medjool dates
Filling:
· 3 firm - Avocados
· 3 tbsp - lime juice
· 1 tsp - lime zest
· 1/2 cup - raw honey
· pinch - sea salt
· as desired - kiwi or lime slices
Process the coconut, walnuts and salt in a food processor until coarsely ground.
Add the dates and process until the mixture resembles bread crumbs and begins to clump together.
Press into the bottom and sides of a 9-inch (23cm) pie plate using the back of a spoon or your fingers.
Place the crust in the freezer for 15 minutes.
Process all the filling ingredients in a food processor until smooth.
Pour the filling into the piecrust. Set in fridge for 20 minutes.
Garnish with fresh slices of kiwi fruit or thin slices of lime.
Raw Pad Thai Salad
Perky Pasta Salad
Cool Key Lime Pie
Raw Pad Thai Salad
· 2 zucchinis, sliced into strips with a vegetable peeler
· 2 large handfuls of bean sprouts, approx 2 cups
· 3/4 cup chopped nuts (use almonds, peanuts or cashews)
· 1 red or yellow bell pepper, sliced into strips
· 4 green onions, diced
· 1/2 cup fresh chopped cilantro
· juice from one lime
· 1 tablespoon raw, cold-pressed olive oil
· 1/4 tsp sea salt
Toss all ingredients together in a bowl until well coated.
Add a dash more salt if desired and enjoy!
Perky Pasta Salad
· primarily zucchini noodles (spiralizer works great)
· about ½ package or less of kelp noodles (presoaked for about 15 minutes and rinsed)
· tomatoes
· lettuce (optional)
· green onions
· cilantro (optional)
· cucumbers (noodles or chunks- optional)
Sauce
· cashew nuts
· water
· bell pepper (optional)
· dill greens
· garlic
· onion (very small amount) or skip completely
· salt
· a pinch of cayenne
· fresh lemon juice (squeezed lemon)
· a bit of olive oil
Start with some water in a blender.
Add garlic & onions. (Start with a very small amount, as you can always add more.)
Blend.
Add cashews, bell pepper, dill, etc.
Mix all the ingredients together.
You can experiment with other herbs like:
1. Oregano, Parsley, and bell peppers will give you pepperoni pizza-like flavour.
2. Basil and garlic (you can make it pesto flavour)
3. Parsley and bell pepper are delicious, and garlic, onions, and salt make it very flavourful.
Cool Key Lime Pie
Crust:
· 1 cup - unsweetened shredded coconut
· 1 cup - walnuts
· 1/4 tsp - sea salt or pink rock salt
· 1/2 cup - pitted Medjool dates
Filling:
· 3 firm - Avocados
· 3 tbsp - lime juice
· 1 tsp - lime zest
· 1/2 cup - raw honey
· pinch - sea salt
· as desired - kiwi or lime slices
Process the coconut, walnuts and salt in a food processor until coarsely ground.
Add the dates and process until the mixture resembles bread crumbs and begins to clump together.
Press into the bottom and sides of a 9-inch (23cm) pie plate using the back of a spoon or your fingers.
Place the crust in the freezer for 15 minutes.
Process all the filling ingredients in a food processor until smooth.
Pour the filling into the piecrust. Set in fridge for 20 minutes.
Garnish with fresh slices of kiwi fruit or thin slices of lime.