Tag Archive | raw

Oat Squares – Raw Vegan

Oat Squares


2 1/2 cups rolled oats

1 cup sunflower seeds

1/2 cup raisins

1/2 cup goji berries

2/3 cup almond butter or any other nut butter

1/2 – 2/3 cup agave nectar (adjust based on how well things stick together)


Mix oats, sunflower seeds, raisins, and goji berries in a large bowl.

Whisk together nut butter and agave. Pour into oat mixture,
and mix well, till everything is sticky and combined. If it’s too dry, add a bit more agave.

Press mixture into a shallow baking dish that you’ve lined with foil or saran wrap. Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes or squares or any shape you like, wrap, and keep refrigerated till ready to use. They ought to last two weeks at least.

You can also add cocoa or carob nibs.


Father’s Day 2011

Today was a wonderful day. Great weather, great people, great food.
Since last week was my mom’s birthday and today was Father’s Day, I decided to give both of them a family party with dinner in the backyard.
On the menu:
Mushroom and roasted pepper toasts. I decided to brush the toast with balsamic vinegar before toasting and it was an awesome idea. The flavor was so rich you’ve got a mouthful in every bite.
Mom prepared a very nice and summer inspired maftoul (big grain couscous) with peas and a sweet dressing of agave syrup. I complemented it grilled pinneapplle skewers marinated in agave nectar, ginger and soy sauce followed by grilled veggies salad. That was entailed of eggplant slices, zuchinni squash slices, red onion rings and red bell peppers. All tossed with a nice dressing of white wine vinegar and olive oil. On top, I tossed chopped fresh Roma tomatoes and toasted pecans. For the guys (yes, my dad and y son are not vegans), I made some marinated chicken and pineapple skewers on the grill. A very nice dish was the Spinach Manicotti with homemade pasta sauce, topped with vegan mozarella cheese. Even my son enjoyed it. He said it was dELISH…….
For dessert, I put together a Berries (strawberries, raspberries and blueberries tossed in agave nectar) Kream ( from kashwes) Pie ( the crust was made of pitted dates and almonds). This one was raw and oh wow, extremely delicious.
The refreshment was a Pomegranate Mint Cucumber Fizz. See recipe. Very cool flavor. Refreshing for a hot summer day in Chicago.
I started to post recipes and the rest will come during this week. Forgot to take pics of the grilled veggies.
All in all, it was a lovely and successful day to spend with the ones I love the most in this world.

Mango Jicama Chopped Salad

Mango Jicama Chopped Salad
For dressing:
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon Sherry vinegar or red-wine vinegar
1 teaspoon minced garlic
1/4 cup olive oil 

2 cups chopped peeled jícama (about 1 pound)
2 mangoes, pitted, peeled, and coarsely chopped
1/2 pound Napa cabbage, sliced crosswise (about 3 cups)
1 head romaine (1 1/2 pounds)
1/2 seedless cucumber, cut into 2- by 1/4-inch sticks

1 cup toasted salted pumpkin seeds (or sunflower seeds)


Make dressing:
Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper. Make salad:
Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste. Serve salad sprinkled with pumpkin seeds.

Yeastless Pizza Dough – Vegan

I put together this recipe one evening when I had a craving for pizza but realized I had no yeast and no time to let it rise. So I tried this.



2 cups of flour (add a bit more water if you use wheat)

1 teaspoons salt

2 teaspoons baking powder

2/3 cup water

1/4 cup olive oil

optional, few sprinkles of rosemary



Preheat oven to 400F.

Combine all ingredients. Knead by hand until it becomes a dough and doesn’t stick to the sides of the bowl.

Spread it to a lightly greased pizza pan (I use few drops of olive oil).

For topping, I use chopped tomatoes, fresh or from can (drain the liquid), onion slices, peppers (of any color). I sprinkle it with a dash of salt, oregano, basil , vegan cheese and off to the oven it goes for 30 minutes.

And voila !

Bon apetite !


Raw Vegan Carob balls

1 cup raisins
1/2 cup raw walnuts
1/4 cup raw carob powder
1 teaspoon mesquite powder (optional)
1/8 teaspoon Himalayan sea salt

Recipe Tips:
I was not able not taste the walnuts as the other ingredients were so flavorful. The original recipe uses 3/4 cup, but if you like walnuts there’s no harm throwing some more in there. You could also try the recipe with any other nut that you like. You may prefer to use cacao powder instead of carob power. I’m sure the recipe would work just as well with this substitution.

Store the balls in the fridge or freezer. If you store them in the freezer then you will need to thaw them for a few minutes before you eat them. I placed half in the fridge and half in the freezer. The freezer ones were firmer, but it wasn’t a huge difference to the ones that had been in the fridge. I did like the coolness of the ones from the freezer though. Supposedly they last for weeks in the fridge or freezer, but I couldn’t tell you for sure since they disappeared in my home within 24 hours icon_smile.gif

Vegan Indian Tofu Rice Pilaf








To make this Indian tofu rice pilaf recipe vegan, I’ve substituted tofu for panir and oil for ghee.





1 1/4 c long grain brown or white bhasmati rice

1 Tbsp cooking oil

1 lb firm tofu, drained

2 Tbsp Braggs liquid aminos or soy sauce

1 stalk celery, chopped small

1 small zucchini, cubed

1/2 red or green pepper, diced

1 or 2 ripe tomatoes, chopped or 1/2 c tomatoe puree

1 tsp cumin seeds

1 tsp black mustard seed

1 tsp dried basil leaves

1/2 tsp dried marjoram leaves

1/2 tsp dried thyme leaves

1 – 2 Tbsp minced jalapeno pepper, halved and seeded, or 1/8 – 1/4 tsp cayenne

1 – 2 Tbsp fresh ginger, peeled and minced, or 1/2 – 1 tsp dried

1/2 tsp turmeric

1 bay leaf

1/2 cinnamon stick

4 green cardamom pods

2 Tbsp olive oil

1/4 c cashew pieces, toasted in a dry pan or with a little oil

2 1/4 c. water

1/4 c. minced cilantro or parsley




If using brown bhasmati rice, soak 4 – 6 hours, or 1 hour in boiling water

Drain (your plants will love the soaking water), rinse 3 times, set aside

If using white bhasmati rice, rinse and drain until the water is clear

Drain and cut tofu into smallish cubes or slices

Marinate in Braggs or soy sauce 15 min – 1 hr

Heat 1 Tbsp oil or ghee in a non stick frypan, and lightly brown tofu pieces on 2 sides and set aside (leave this until last for slow cooker or crockpot cooking)

Prep veggies

Sauté* veggies, (including jalapeno & fresh ginger if you’re using) in oil 5- 10 minutes

Add remaining spices and herbs, except cilantro, and sauté another two minutes

Add rinsed, drained rice, sauté another 2 minutes

Add salt, water & tomato puree if using

Slow Cooker or Crockpot: Place all in preheated crockpot, cook on low for 1 hour, or 2 hours for brown rice. For the slow cooker, it’s better to marinate the tofu ahead, then fry just before before adding to the cooked rice and veg

Stove Top: Bring to a boil, cover & simmer 30 min for brown rice, 10 – 15 min for white

Remove the bay leaf and cardamom pods, which will be floating on top

Gently stir in the tofu, cashews and cilantro or parsley, and cook for 5 – 10 more minutes

*’Sauté’ means fry on med-high heat, stirring constantly. It’s different from stir fry, which uses more heat, and is the end step in cooking. Usually after sautéing, the contents are subjected to another step, like steaming or adding to a soup or stew.



Although white rice is faster cooking and lighter, the brown rice adds taste, texture and substance that is truly satisfying.



I reduced the fat content and cooking time, varied the vegetables, and added cashews. This dish is lovely served with a green salad. The original Indian vegetarian version, with zucchini, ghee and panir, is also delicious.



Nutrition Info for 1 Serving, 141g: 238 calories, 35g carbohydrate, 9g fat, 350mg sodium, 3g dietary fiber, 6g protein, Estimated glycemic load: 23 This food is very low in Cholesterol. It is also a good source of Vitamin C, and a very good source of Vitamin K and Manganese.



Serves 4 – 6: Either white or brown long grain bhasmati rice works well. For more heat use the larger amount of jalapeno, ginger and cayenne.



Adapted from Lord Krishna’s Cuisine – The Art of Indian Vegetarian Cooking, by Yamuna Devi




Raw Vegan Salad with mayo – by Ligia Pop

Raw Vegan Salad with mayo – Credits to Ligia Pop








1 glass of water

1 tbsp lemon juice

1/2 cup macadamai nuts, pre-soaked

2 garlic cloves

1/2 cup sunflower seeds, pre-soaked

sea salt to taste

chopped parsley to taste

2 tbsp buckwheat, pre-soaked

1 stalk of celery

1/2 white cabbage

1 carrot

1/2 turnip

1/2 red beet


for mayo:

add macadamia nuts, half of sunflowers seeds, buckwheat, lemon juice, garlic, sea salt and water. all blend well, until smooth. sET ASIDE.

in a food processor,  Shred cabbage, red beet, carrot, turnip and celery stalk and the rest of the sunflower seeds.

Mix with mayo and plate as you wish.