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Raw Savory Vegetable “Rice”

Vegetable rice

When you’re in the mood for something a little more dense, filling and savory, instead of reaching for cooked carbs, try a raw vegan, savory vegetable “rice” dish. This recipe can be a delicious and filling meal on its own, or paired with a salad, used as a filling to stuff peppers or tomatoes, and would even be great stuffed into lettuce leaves for a yummy wrap! This was often my go-to meal when I was really needing something other than my usual salad.

Savory Vegetable “Rice” Ingredients:

1 medium or small romanesque cauliflower or regular cauliflower (2 1/2 cups of cauliflower pieces before processed)
1 small kohlrabi peeled and cut (*optional)
1 large, ripe, red bell pepper approximately a 6 oz. sized pepper stemmed and seeded (half cut up in pieces, the other half set aside for sauce)
2 persian cucumbers or 6 oz. (or 1 small regular cucumber peeled) julienned into 1 inch noodles (zucchini can be substituted)
3 1/2 cups of cherry or vine ripened tomatoes (2 cups for sauce and 1 1/2 cups cut up for rice)
4 large stalks of celery approximately 11 oz. (6-7 oz. roughly chopped for the sauce and 3-4 oz. finely chopped for rice)
1/2 cup of fine carrot peelings
1/2 cup of pre-soaked sun dried tomatoes (soaked in warm water, preferably for an hour or more depending on thickness) a few pieces for the sauce and the rest for the rice
1 1/2 medjool dates (pitted) OR for better food combining – a 1/2 cup or so of a sweet tasting mango or apple 
15-20 medium sized sweet basil leaves (10 or so for sauce, and the left over for garnish)
1/2 cup of fresh blueberries for garnish (*optional)

Directions:

For rice
Break apart the romanesque or cauliflower and put the pieces along with the peeled & cut stem into the Vitamix or food processor
Add the peeled and cut kohlrabi and blend, or process, both until it becomes a small rice sized consistency

Pour into a large bowl
Add your cut up bell pepper pieces, cucumber (or zucchini) noodles, finely diced celery, chopped tomatoes, fine carrot peelings, and your cut up, soaked sun dried tomatoes

For sauce
In a blender like the Vitamix, blend 2 cups of cherry tomatoes, 1/2 of your red bell pepper, 3 stalks of celery roughly chopped, 1 1/2 pitted medjool dates OR ( you can substitute the dates with a sub-acid fruit like 1/2 cup of mango or sweet apple like a Fuji.)

Blend until all ingredients are mixed well but not too smooth

Add chopped basil to the sauce and stir, or pulse in basil leaves. Be careful not to blend basil because it can become bitter and the basil flavor can get lost in the sauce.

Pour sauce over rice and mix together

Garnish with fresh sweet basil and optional blueberries

You can also add fresh organic corn, chives, cilantro and a pinch of cumin for a Mexican style rice dish!

Raw Savory Vegetable “Rice” Recipe Video

Decadent Peach Dessert – Nut & Fat Free!

Peach Dessert

A simple yet decadent fat free, raw vegan summer dessert that will melt in your mouth and taste like peach heaven! It’s also properly combined so it will digest with ease.

A single medium serving for one, OR it can be shared as two small servings.

Ingredients for base:
7 or 8 Medjool dates pitted (or 1 cup of your favorite dates)
1/2 of a small to medium yellow nectarine, pit removed
*optional – 7 or 8 drops of Medicine Flower Vanilla extract & Peanut extract
(You can use several drops of regular vanilla extract instead)
Blend until smooth or almost smooth and spread onto a plate or into a dessert ramekin

Variation options for base:
You can use a peach instead of nectarine for blending
OR you can omit the nectarine, add a handful of extra dates and blend in 2-4 TBLS of fresh young thai coconut water

Garnish date base with:
1 large ripe juicy yellow peach cut into slices (or enough peaches to cover the surface)
a dusting of cinnamon on top
* optional – a small handful of plump blackberries or blueberries

Organic Raw Vegan Flavor Extracts can be found here:
http://medicineflower.com/flavorextracts.html

Decadent Peach Dessert Video

Incredible Date Dip Recipe – Like Mock Peanut Butter – No Nuts

This is one of my favorite fall/winter recipes when dates and persimmons are at their peak of perfection. It often reminds me of peanut butter even though there are no nuts and it’s basically fat free. With the added flavor of vanilla and the fluffy texture, this recipe also reminds me of frosting. It’s so good, you feel like you’re eating something incredibly decadent. 

Ingredients:
1 large Fuji apple cored and sliced. Set aside and used for dipping.
27 Halawy dates or a little over 7 oz. or 200 grams of your favorite juicy dates (pitted)
1 small ripe, semi soft fuyu persimmon, approximately 3 oz., or 80 grams (peeled & make sure there are no seeds) If you’re not familiar with persimmons, be sure to check out my persimmon video. Using an unripe hachiya persimmon will ruin your recipe. 
2-3 Tbls fresh coconut water (I love young thai coconuts for their sweet, coconut flavor)
a dash of vanilla powder or approx. 3 drops of vanilla extract

Directions:
With a stick blender, blend dates, persimmon, coconut water and vanilla extract into a creamy consistency. Transfer to a small bowl or ramekin. Dip your apple slices and enjoy as a meal, snack or dessert! You can use a blender if you have a smaller container and you use a tamper, or just use a larger blender like a Vitamix and double the recipe. It will certainly keep for several days in the refrigerator. 

You can use your favorite apple for dipping. I love Fuji apples because they’re sweet, crisp and delicious.

Cucumber Noodles in Mango Nectarine Sauce

This dish is so refreshing and light, and makes a great meal on a hot summer day. 

Ingredients:

Cucumber (2 large cucumbers peeled & julienned into noodles or 4 to 5 persian cucumbers unpeeled & julienned into noodles)
Mango (1 large mango like a haden, kent or keitt variety or 2 to 3 champagne mangoes peeled and pit removed)
Nectarine (1 medium to large nectarine pitted)
*Optional Fresh basil or dill for garnish

Directions:
Place the cucumber noodles in a bowl and set aside. 
Blend the mango and nectarine together in a blender until creamy and pour over cucumber noodles, top with fresh basil or dill if you wish, and enjoy!

See links below of the tools I love, to easily julienne or spiralize your cucumbers into noodles. *Persian cucumbers work best with the Titan Peeler. Regular cucumbers can be used by all three tools shown below.

Raw Vegan Zucchini Pasta With Marinara Sauce

A Raw Vegan Classic, loved by cooked food and raw food eaters alike. This simple, delicious dish is sure to be a crowd pleaser. 

It helps to have a simple kitchen tool like the Veggetti or a Titan vegetable julienne or regular peeler. For much larger noodle portions, the Paderno vegetable spiralizer is an excellent choice. See links to products suggested below this recipe article.

Ingredients:

For Pasta:
3 to 4 medium to large zucchini (around 1.5 – 2 lbs.)

For Sauce:
3.5 cups of fresh, ripe tomatoes (approx. 24 oz. or 1.5 lbs.)
4 oz. celery (approx. 2 stalks)
2 oz. red bell pepper (approx. half of a large pepper)
4 sun dried tomatoes soaked (depends on your sun dried tomatoes – 4 tomato halves. You many need more if they’re in smaller pieces)
3-4 medjool dates

For Garnish:
Fresh basil or your favorite Italian seasonings

*Optional additional ingredients*
You can also add fresh mushrooms like button, baby portobello or shiitake 
Raw olives
Hemp seeds

– Directions –
Spiral or julienne the zucchini into noodles

Blend sauce ingredients until smooth. Pour over zucchini noodles. Top with fresh basil or your favorite Italian herbs & seasonings. Add any additional toppings you wish, such as mushrooms, raw olives or hemp seeds, to add even more flavor.

It helps to have a high powered blender like a Vitamix because it can gently warm your sauce, while still keeping it raw, or it can bring it to a full boil if you blend it long enough. 
To receive FREE shipping on your very own Vitamix blender, click here: VITAMIX