Raw Food Recipes: Main Dishes and Sides

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Live Garden Burgers

1 pound soaked nuts (I prefer raw cashews)
1 pound grated carrots
1 chopped onion
1 tablespoon sweetener (honey, banana, raisins)
1 tablespoon oil
1-2 tablespoons poultry (or other) seasoning
2-3 tablespoons nutritional yeast
sea salt to taste

Process in food processor until a firm pate like texture is achieved. If mixture is not thick enough, add dried parsley flakes, psyllium husk powder, or ground flaxseeds.

Form into patties, balls, cutlets, or fillets and sprinkle with a little paprika before serving. If “fishburgers” are desired, add dulse, kelp, or nori to the mixture. (Serves 10)

Veggie Chop Suey

Almost any vegetable works in this recipe, the secret lies in making the longest and thinnest slivers that you can manage. They will pick up the taste of the seasonings and are fun to eat and easy to digest. It is worth the effort!

2 carrots, slivered (by hand or use mandoline)
2 stalks celery, peeled and slivered
1 Cup thinly sliced mushrooms
1 red pepper, slivered
2 cups thinly sliced Bok Choy, leaves and stems
1 small zucchini, slivered
1 cup green beans, slivered
1 cup snow peas or snap peas
1-3 cups bean sprouts of your choice

Sauce
1 small red onion, chopped
2 cloves garlic, minced
1/4 cup chopped cilantro
1  Tablespoon minced ginger
2 tablespoons sesame oil, or more to taste
2 tablespoons Tamari
4 pieces of Nori, cut in 1/2″ strips

Toss well. (Serves 6-8)

Vegetable Kebabs

4 mushrooms
1 zucchini
1/2 cauliflower
1 red bell pepper
2 carrots
1 onion
2 inch piece fresh ginger, peeled
2 cloves garlic
½ cup Braggs ACV
2 cups water
½ teaspoon cayenne
1 teaspoon basil
1 teaspoon oregano

Clean and cut first six vegetables into chunks. Blend remaining ingredients and pour over vegetables in bowl. Marinate overnight in refrigerator. Put onto wooden skewers and dehydrate for 24 hours at 105 degrees.

Brown Rice in Curry Sauce

½ cup of brown rice (must be brown)
1 tablespoon curry powder
1 pound carrots
½ small beet
1 stalk celery
Chinese spinach (when juiced thickens sauce; could use soaked flax seeds instead)
1 clove garlic grated
½ small onion chopped finely
olive oil
mung bean greens

Soak brown rice in plenty water for 12 hours. Drain. Mix in chopped bean greens and place in serving dish. In a glass place onion, garlic and any other desired seasoning greens. Just cover these with olive oil and let soak. In another glass mix curry powder with enough olive oil to make into a paste. Juice beet, carrots and celery and Chinese spinach. Add curry paste to juice and mix well. Pour curry sauce into serving sauce bowl.

Spaghetti and tomato sauce

1 medium to large zucchini
5 small vine ripened tomatoes
1-2 cloves of garlic
10 leaves of fresh basil
2 tablespoons olive oil (optional)
dash of cayenne pepper ( optional)
sea salt ( optional)

Cut the zucchini in half (not lengthwise) Slice into thin planks then slice planks into ribbons. This turns it into “spaghetti”.

Quarter the tomatoes and place them along with the garlic, and basil in food processor. Using the “s” blade process it for about 30 seconds. This gives a chunkier texture. If you want it finer, process it a bit longer. Pour the mixture into a medium sized bowl and add one to two tablespoons of olive oil and the cayenne pepper. Mix gently to distribute all the ingredients. Pour the sauce over your spaghetti and enjoy!

Mock Turkey Loaf

1 cup cashews
1 cup pumpkin seeds
1/2 cup Brazil nuts
5 stalks celery
1 scallion
1 teaspoon sage
1 cup cranberries
Honey

In a food processor, grind the cashews, pumpkin seeds, and Brazil nuts until fine. Add the celery, scallion, and sage and blend until smooth. Remove from food processor and place on a large plate. Form into a loaf. Blend the cranberries in blender. Add honey to taste. Blend until smooth. Spread cranberry sauce over the loaf.

Zucchini “Casserole”

3 shredded zucchini
2 red apples cut in small pieces
1 avocado cut in small slices
cumin to taste
Braggs to taste

Mix all ingredients together and serve.

Raw food recipes: Desserts
Raw food recipes: Appetizers and salads

Raw food recipes: Main dishes and sides

8 Comments

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  2. Raw Foods Made Easy | Lessons in Joyful Living on February 27, 2013 at 12:32 pm

    […] Raw food recipes: Appetizers and salads Raw food recipes: Main dishes and sides […]



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  4. Kendra Thornton on April 15, 2013 at 8:52 am

    Hi there –

    I have a quick question about “Lessons in Joyful Living!” Please email me when you get a chance…thank you!



    • KRinaldi on June 5, 2013 at 10:53 am

      I can’t find your original email. can you resend to customerservice@kimberlyrinaldi.com I want to talk to you about being a guest on show.



  5. Dawn Casey-Rowe on May 2, 2013 at 3:49 pm

    These look great–I love raw food recipes. I’m a normal vegetarian, but eat a lot of this type of food. I clipped these for later.



    • KRinaldi on June 5, 2013 at 10:52 am

      You have to let me know how you liked them.



  6. KRinaldi on May 2, 2013 at 8:09 pm

    You have to let me know how you liked them, they are an amalgam of several recipes and my own tweaks.