Browse through some of the best vegan lunch recipes online!
This is a refreshing and very simple soup that's perfect for a hot summer day.
fat: 28 gr
carbs: 27 gr
protein: 5 gr
If you or someone you know is not a fan of raw cauliflower, well this might be the perfect recipe for you. There's a secret ingredient in this wonderful mock couscous dish that takes the edge off of the sometimes potent raw cruciferous, while giving it a nutty flavor that rivals the real thing. I'm absolutely addicted to this recipe at the moment, and I honestly can't imagine I'll tire of it anytime in the near future. You can enjoy this couscous warm, or cold, and with a bevy of different veggie combinations. Best of all this is by default a nut free and oil free recipe, although you wouldn't have guessed it at first bite. But who cares about all that health mumbojumbo -- I want a tasty bowl of food, darn-nit! Did I mention the secret ingredient has something to do with pumpkin? How fitting for the Holiday season!
I wanted to take this opportunity to share with you one of our best selling, and most unique dishes- the Kimchee Dumplings. If you've got the tools and the whim- get in the kitchen! This dish is will not disappoint!
Soaking 4 hours, takes 10 mins to make. Setting 2 hrs (optional)
No special equipment needed
Chia makes the quickest, most irresistible raw puddings. The thing about chia is that it swells up to three or four times its size when you soak it, so a little goes a long way. It’s very good for gut health, and because its so fibrous, its very hard to overeat on it. I could never manage to eat a whole cup of chia in one day, however much I adore it! I find 2 tbsp is just about the right amount for a delicious pudding or snack.
I've been wanting to try kohlrabi for a while now, aware of its pretty presence in the produce isle. I finally got around to it this week. No searching required, it was right there in front of me at the store, waiting.
For those who have never tried it, kohlrabi is a mild tasting crunchy vegetable, a sort of cross between a cabbage and turnip in taste. I've also been on the lookout for purple kohlrabi, which is amazing in its colour, but no luck so far. It works well raw in salads or roasted/steamed for a side dish. Very low in calories and rich in nutrients, a perfect gift of nature.
Look for smaller kohlrabi, about apple sized - they tend to be the juiciest. Don't throw away the leaves, utilize them - chopped and quickly roasted with garlic, sauteed, or added raw to your salad, morning juice or green smoothie.
In this salad, the crunch of kohlrabi, apple, and summer root veggies combines nicely with the creaminess of avocado and the sunny taste of citrus dressing. It would work well both as a side dish or a light meal, if adjusted to a bigger portion.
With fennel, rocket (arugula) and these on the vine tomatoes in season now, what better way to celebrate this bounty than with a beautiful fresh pesto, and crispy chia crackers.
This is actually a really simple little recipe; the vine tomatoes that I’ve plated these with just have a small amount of salt sprinkled over them with a drizzle of avocado oil. I’m still enjoying the leftovers as I write this now.
Chia crackers are much lighter and can more easily be made thinner than flax crackers, which is why a lot of people prefer them.
Whose craving something deliciously savory, spicy, filling and richly flavorful tonight for dinner? Love your thyroid with some naturally iodine-rich kelp noodles while the spicy almond miso sauce warms your insides.
A recipe open for adaptation! Choose a base of veggies to mix with your kelp noodles, and top with a generous amount of Laura Dawn's saucy Thai coconut sauce spiced with lemongrass, chili, coriander and ginger. Let the sauce marinate with your base ingredients for at least 15-20 minutes for the best results!
A delicate bed of mixed greens dressed lightly with a sweet orange garlic dressing. Perfect for a light lunch or to accompany a heartier entree during dinner.
I love raw dips! They’re one my favorite thing to play with in the kitchen due to the endless combination and creative variations you can make, and it’s even more endless what you can combine with them – veggies, raw crackers, raw breads. I really like to make this cilantro lime dip and use it to make stuffed red pepper – an easy to make and living food dinner idea (in case you’ve been running out of ideas.) I just made this cilantro lime dip with beet and turnip chips and it’s absolutely delicious…
Tahini. Dear, sweet, slightly bitter but oh-so-delectable, nutrient-rich and totally unique, tahini from the heavens. I heart thee!
Tahini has filled the void where ranch once resided. Tahini, with its tang and bite, with its high protein and exceptional calcium count, with the sort of ubiquitous zest that will accompany any flavor profile. Tahini is like the “jeans” of the food world!
And this dip, just a little bit different every time I make it (which is why it’s so dang wonderful), is the “perfect pair”. It goes. with. everything.
I slather it on raw crackers. I use it as a salad dressing. I pour it over roasted root veggies and baked potatoes. It’s a great for dunking sandwiches and it’s equally divine as a mayo replacer/bread spread. And of course, it’s my ultimate, go-to raw veggie dip.
The following recipe is written in approximations, because that’s how I roll with it. That’s why it’s fun! You can work with what you have on hand and you can adjust to suit your tastes. Get creative with it and play around!
Amber says of this recipe, "Between my garden and the farmers’ market, I rarely have to go to the supermarket in summer. Vegetables can be turned into crisp crackers, pizza crusts, and tostadas. Topped with plump, freshly picked tomatoes, buttery avocados, spicy jalapeños, and a burst of corn from the cob, you’ve got a gourmet meal fit for serving company. I use my Excalibur dehydrator frequently in summer to save extra produce from spoiling. This way, I can enjoy the harvest well into fall and winter. These easy tostadas will keep several months when stored in an airtight container. Choose the highest quality produce for this recipe, which is ideally made in summer when the best tomatoes and corn are in season. You can also make this more or less spicy by adjusting the amount of jalapeño."
The maca helps to temper and balance out your adrenals, the bananas are an excellent source of quickly digestible carbohydrates (40-60 minutes), the lucuma powder gives the shake a nice caramel flavor, and the almond milk makes it super creamy and smooth. Plus, the cinnamon aids in digestion and gives it a nice little send off. What could be better?
I considered naming this one “raw vegan protein butter” since it’s loaded with complete protein from the sprouted quinoa. When I make it I store it in the fridge (for no more than 2 days) and use as dip, dressing or butter. This time around I grabbed a few baby carrots from the garden and paired with the smoky butter it was the most perfect afternoon snack. You are very welcome to do the same but be prepared for the complete and utter perfection of texture and flavor combination.
Surprisingly, Basil adds an amazing flavour to this smoothie! Cherries are powerful anti-inflammatory fruits. Wild-blueberries have anti-oxidant properties that can keep you looking and feeling young. If you can get raw, unpasteurized coconut water (either in a coconut or from Exotic Superfoods or Harmless Harvest) it’s a great carrier liquid to use in smoothies. Coconut water acts as a carrier by delivering nutrients straight into the blood stream. It was used in WW2 for blood transfusions on the battle field and is the most similar liquid to our blood plasma on the planet. This smoothie just so happens to be a natural anti-inflammatory, and a great choice for someone with arthritis or pain.
This recipe really does taste like that thick mashed pinto bean dish we all love or have loved. Now you can experience the far more beautifying, living Superfood version – the perfect addition to a salad or a night of raw mexican cuisine! This recipe has the option of adding in some of the immuno-modulating and mood-lifting medicinal mushroom extracts, so if you have some, be sure to put them in.
I rushed home tonight to whip up this raw version of the Macro bowl I had from Aux Vivres last week, so I could share the yummy goodness with all ya’ll before the weekend. You can skip the bowl, but I wouldn’t skip the sauce. I said it before and I’ll say it again – it’s ridic.