It’s that time again, Raw Wednesday is here and I hope that you’ve had a terrific one so far. I haven’t had a whole lot of time for elaborate raw dishes, so lately I’ve been resorting to juices and smoothies which are some of my favorite meals/drinks. Carrots are one of my favorite foods to juice, they’re packed with Vitamin A and have some sweetness to them that goes great with many fruits.
- 2 Small Apples, Cored
- 2 Large Carrots, or 4 Stubby ones like pictured above
- 2 Cups Red Grapes
- 1 Nectarine, With Stone Removed
- Put all ingredients through a juicer and stir together, pour over ice if you’d like your juice to be chilled.
I’ve been such a bad blogger lately! Forgive me, Vegan MOFO! This trip in New York has been keeping me so busy, and the WIFI signals are terrible here. So, here I am with a late Raw Wednesday post and another use for the awesome raw zucchini and lentil tortillas that I made the other week. Here I’ve used it to wrap up some crisp jicama, cool cucumbers, tomato wedges and carrots. This wrap paired up with some watermelon slices is a great meal that is satisfying and great for an obscenely hot October day like the ones that Southern Californians are having!
I definitely need to make some more raw dishes considering all of the bread I’ve been making as of late! I can’t wait to post some of those recipes for you guys, and tell you more about my trip. If you have any recommendations for places to eat in Mid-Manhattan, let me know!
Happy Raw Wednesday, everyone! For a simple, healthy and easy meal, you can never go wrong with wraps; especially raw ones! For these I used broad swiss chard leaves to wrap up green beans, bell peppers, carrots, and zucchini. Spread on or dip the wraps into some sprouted chickpea hummus and you’re good to go!
ALSO, I got third place in the Raw Vegan Pie Challenge! This just made my day, honestly.
Raw Zucchini Ravioli with Spinach Cashew Filling
Happy Raw Wednesday everyone! I have had quite the over-abundance of summer squash this year, due to my garden; so, I have been given the opportunity to try out many different ways of preparing them. This refreshing meal is made up of crisp squash slices encompassing a creamy spinach filling and topped with a tomato sauce made with homegrown basil.
Recipe (serves 2-3)
Spinach Cashew Filling:
- 1 1/2 Cup Soaked Raw Cashews
- 2 Cups Fresh Spinach
- 3 Cloves Garlic
- 1/4 Cup Nutritional Yeast
- 1/2 tsp. Sea Salt
- Squeeze of Lemon Juice
- 3/4-1 Cup of Water
-Put all ingredients in blender or food processor and blend/pulse until pretty smooth, adjusting how much water to put in with how smooth you want it. Place in refrigerator while preparing the rest of the meal.
Zucchini/Summer Squash Ravioli
-Slice the zucchini into thin medallions, around 1/8”-1/4” thick. Lie one slice down, place some spinach filling on top and set another slice down on top of it.
Tomato Basil Sauce
- 2 Medium-Sized Tomatoes, chopped
- 1 Tbsp. Diced White Onion
- 2 Cloves of Garlic
- 1 Heaping Tbsp. Fresh Basil, minced
- Salt & Pepper to taste
- (Optional: 2 Tbsp. Sun-dried tomatoes, this really would’ve made this sauce great but I didn’t have any on hand)
-Place all ingredients into a food processor and pulse until it is well combined, but not completely pureed; you want the sauce to be a little chunky. Top your raviolis with the sauce and enjoy!