Browse through some of the best Italian vegan recipes online!
Lasagna is one of those foods that is actually 10X better raw than cooked! This is because you still get that lovely blend of rich sauces and savory spices combined with a soft noodle texture but everything tastes so much fresher, richer, and more vibrant! The fresh herbs explode on the palette, and even after eating a nice sized helping you wont feel weighed down and sluggish. In this recipe by Tess Masters thinly sliced zucchini noodle "sheets" synergize with a dense layer of flavorful sun dried tomato and herb sauce, potent basil macadamia nut pesto and a spicy, cilantro infused raw vegan ricotta cheese. You wont turn down seconds with this recipe!
This is an incredibly useful recipe to have around! When the craving for cheese hits, grab some of your pre-made raw vegan cheeze from the fridge and combine with cucumber slices and sun dried tomatoes, flax crackers, fruit, crumble on a salad or in soup, or eat with dried apricots and figs. This recipe by Sarafae is 100% dairy free, made with only macadamia nuts, lemon juice, apple cider vinegar, nutritional yeast, salt and seasonings. Cheese addicts have no fear, a raw vegan alternative is here!
Elegant in it's simplicity, this is a raw vegan take on a classic Italian salad from the beautiful island of Capri! Traditionally this salad calls for mozzarella cheese, but there is no need when you have perfectly ripe, creamy avocado. Tomato season is right around the corner (we've been waiting patiently!) and what better way to celebrate those delicious juicy red fruits than paired with basil, avocado, and a drizzle of olive oil and balsamic in a simple caprese salad!
Marinara sauce must be thick, flavorful, tangy, slightly sweet and packed with fresh herbs in order to really hit the spot. This recipe from Sarahfae of Addicted to Veggies is destined to became a staple in your kitchen. This recipe calls for dry sun dried tomatoes, but you can also use oil packed and if you do Sarahfae recommends rinsing them well before hand. You can also try adding some ground crimini mushroom into the sauce for a "meatier" version. Use this delicious lycopene rich sauce on top of spiralized veggies or kelp noodles for a spaghetti meal to live for!
The quantities of veggies in this recipe are up to you depending on how many you are preparing this meal for. 1 large or 2 medium sized zucchini will typically serve about 1. The creamy, savory pesto sauce with macadamia nuts, almonds, and fresh herbs was also featured in Sarahfae's Wilted Zucchini and Spinach Tart recipe and as you can see is very versatile! It yields about 1 cup and can be stored in the fridge in an airtight glass container for up to a week. Make this recipe fresh on the day of an event to blow folks away with the deliciousness and complexity of flavor in gourmet raw food!
Raw Chef extraordinaire Sarahfae of Addicted to Veggies recommends this savory tart recipe if you are looking for something new and fun to share with your friends at a summer barbecue or picnic! Even the fussiest eaters will like this recipe, and you don't have to be down with raw foods to thoroughly enjoy the delicious flavors of this recipe's buttery flax crust, creamy carrot-top pesto, soft and richly flavorful caramelized onions, tender wilted zucchini, and fresh spinach and tomatoes!
How do you turn crunchy kelp noodles into soft, chewy, pasta-like goodness? In this recipe for raw, vegan, gluten free pasta marinara chef Jason Wrobel shares with us his tip for getting those kelp noodles to give us the consistency we're looking for in a pasta dish. The softened kelp noodles are combined with a hearty and fresh flavored raw marinara complete with sun dried tomatoes, fresh romas or heirlooms, basil, garlic, oregano, and a pinch of hot pepper flakes to turn up the heat just a bit and stimulate those digestive juices. This is a great savory raw food recipe to make for those interested in raw food cuisine but aren't yet convinced this way of eating can be fun and interesting!
Pasta alfredo has just been reinvented by Ooh La Raw and it's healthy, fresh, and will hit the spot! This recipe is very easy to put together, and is the perfect solution for those times when you're stumped on what to make for dinner and you need something quick. Spiralized zucchini noodles tossed with cherry tomatoes, basil, and a rich cashew herb alfredo sauce. It's a win every time!
Sarah Britton was a bit skeptical to give a traditionally cooked recipe a raw makeover, but we're glad she decided to take the plunge because the outcome is absolutely delicious! Rich, creamy pine nut "cheese" in between thinly sliced light, crispy beet root. Finish the recipe off with a light drizzle of pesto oil, and serve them atop a bed of fresh micro greens or arugula. The meal is complete! You can use any variety of beets for this recipe, including striped, red, or yellow. Beets are highly detoxifying and are a great addition to your daily diet for gentle liver support.
The Young and Raw say, "Pizza night is on with this recipe!" Raw pizza is always delicious but can often take some patience and a few more steps than one has time for. This recipe is actually very easy, and if you get the crust going in the dehydrator the night before, will take you about 10 minutes to prepare. Play around with your toppings. Here are some recommendations: black botija olives, fresh baby spinach, sprouts, cherry tomatoes (preferably garden fresh), hemp seeds, pine nuts or crushed macadamia nuts and thinly sliced onion and mushroom.
This recipe is simply classic and easy to prepare. For the noodles use spiralized zucchini or yellow summer squash, or a combination of the two for a variation of color. The sauce is a full flavored mix of tangy, sweet, and tasty! The cherry tomatoes combined with soaked sun dried tomatoes give the sauce a denser, more concentrated flavor and "cooked" texture. Using a bit of olive oil will add richness to your sauce, and including 1 fresh date will add the perfect amount of sweetness to balance the flavor. The zucchini noodles add a bit of crunch to the recipe which is a nice change from bland lifeless alternative of cooked gluten containing pasta. When it comes to spaghetti, raw is always better!
Rich buttery pecans combine with coconut, carob and agave in this lovable and adventurous recipe for no-bake raw vegan biscotti. This recipe doesn't require any dehydration and will set nicely in the fridge and become a melt-in-the mouth, soft, rich consistency once in you take a bite. If carob isn't your thing you can always substitute regular raw cocoa powder for the carob powder in this recipe. This recipe is based on a recipe from Pure2Raw, as posted on Fitnessista.
A rich savory tart inspired by the flavors of Italy. Made with fresh vine ripened tomatoes and thinly sliced fennel soaked in a cold pressed olive oil marinade and dehydrated to perfection giving them a nearly cooked flavor and texture. This recipe requires some extra steps but will become the centerpiece of any dinner table with it's richness of flavor and bright red juicy tomatoes. A truly inspired gourmet raw food recipe to delight the senses and nourish the body!
When the weather starts to warm up nothing hits the spot for dinner like a fresh zucchini pasta with basil pine nut pesto. This recipe also has ground dehydrated pumpkin seeds on top for a parmesan cheese like effect. This recipe is full of flavor, phyto nutrients and brain and heart nourishing omega fatty acids. Pumpkin seeds are also an incredible source of zinc for healthy skin and a robust immune system!
You know I love quick, easy & delicious and this recipe surely fits the bill. I love the unique pistachio flavor & color.
Looking for a simple and easy to make lasagna? This raw lasagna is super easy and extra tasty with the pesto layers.
The frangipane hits your mouth with several flavors with the sweet almonds, lemon zest and vanilla bean. Topped with figs, thyme, and orange zest, this lovely dessert will impress all guests with the diverse flavors of all things that are Tuscan!
Finally you can enjoy a raw caramelized onion and pesto pizza. Yes, it does require a little extra time and prep work but the result is well worth it. Double the batch so you can have pizza for the week.
This simple Pesto dish uses a base of hemp seeds which are a great source of protein and healthy fats. Their strong, rich, and nutty flavor is perfect for a pesto alfredo!
This savory tart is wonderfully creamy, with a subtly spiced crust, and bits of basil, sun-dried tomatoes and black Cerignola olives spread all throughout.