Entrées & Main Dishes for Raw Food Vegans
 I had some left over Fresh Fruit Salad the other day and didn't want to see it go to waste, and seeing how hot it has been recently...... I wanted to make some ice lollies for later in the day.......
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Q. How do you make raw halvah?
 Hi there I was looking on google for raw halvah recipes and I saw a picture of your halvah with date icing but couldn’t find the recipe and I was wondering if there was anyway you would mind sharing it or pointing me in the direction of a good one.

Raw halvah squares topped with date icing. I think that all halvah must be raw?

A. Hi, you’re right! I originally made that recipe and took a photo before my blog was up.
Here’s how you do it. It’s pretty easy. The key is to have a really good food processor or vitamix to make the coconut butter, or to buy/order coconut butter.
You need equal parts sesame seeds and unsweetened coconut flakes OR raw tahini and already made coconut butter. And a sweetener like coconut syrup, agave, raw honey or maple syrup. Add that to taste. If you’re using about 400 grams each of coconut and sesame, about 1/3 of a cup of sweetener is usually enough for me but you can taste it to see how you like it.  I like coconut syrup but any of those will work. You can use a little Himalayan salt to taste.
You need to blitz the coconut butter first. If you’re making your own coconut butter, blitz the coconut flakes and a couple of tablespoons of coconut oil to help it come together. That takes at least 5 minutes to really become creamy and a good machine is important. Then add your seeds or tahini and a hint of salt. Only at the very end should you add the sweetener. If you add it too soon it becomes too sticky and the rest won’t blend. When you add the sweetener, don’t over blend. Just pulse a few times until it comes together.
Then spread it in to a pan of some kind and let it set in the fridge or freezer. It will harden into a delicious halvah.
The date icing was really just blitzed dates that I spread on top which was tasty but optional.
Let me know if you have any questions.
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Vibrant with green-flecked and distinctly-delicious pistachios and sesame seeds, given body via rolled oats and sweetness through agave, and dazzled into exotic excitement by a sprinkling of rosewater, these no-bake (high raw) pistachio rosewater bites are perfect for those moments where you want something sweet yet healthy, easy to make yet complex in flavour, and just a tad little tiny bit addictive.
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Creamy, sweet, sour, crunchy, smooth ... this was an absolutely perfect breakfast. And it takes all of a few minutes to put together. It's a bargain for us, since the local grocery seems intent on keeping the avocados on sale. I think maybe we buy so many now they're getting a better price on them!

calories: 407
fat: 19 gr
carbs: 67 gr
protein: 5 gr
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This is THE cracker of all crackers. It's buttery, it's salty, it's crumbly, it's melt in your mouth amazing, and it's yours to make. Just be prepared to eat an entire batch all to yourself...because these little buggers are dangerously tasty.
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The autumn rains here are kickin’ in the growth of humanity’s favorite vegetable: the cabbage. It’s time to take this staple and ferment the heaven out of it. Eat this Epic Holiday Sauerkraut with your Thanksgiving dinner or leave it for Santa, and you and your family will surely be jolly because this ferment imparts a heavenly amount of nutrition into your body.

The flavor tonight ladies and gentlemen is: Rich green cabbage with a zesty burst of cranberry, lemon, sage and rosemary in a way you’ve never experienced before!

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Creamy cauliflower mashed "potatoes" that don't actually contain any potato at all! Non-starchy vegetables like cauliflower digest much butter with protein-based entrees that normally accompany a raw vegan Thanksgiving meal such as a nut loaf or croquettes. You could even bring this along to a traditional Thanksgiving meal to give people an alternative to traditional potatoes that will be healthier and lighter on digestion. This recipe turns out creamy and heavenly!
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I've become such a fan of raw soups. This one has just a hint of sweetness from the apple. It also would be the smoothest when made in a high speed blender, but my regular one worked well, too.
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A recipe straight from the pages of Amber Crawley's fantastic recipe book Practically Raw. This recipe definitely takes its inspiration from Asian noodle style dishes, complete with a mild flavored, subtley spiced, creamy almond sauce and plenty of fresh crunchy vegatables. Use kelp noodles and enjoy an easy raw entree packed full of nutrients for dinner tonight!
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Ever wake up with a craving for pancakes drenched in maple syrup? You're not the only one! This recipe allows you to experience your beloved pancakes to the max while remaining on your path towards health and vitality through a raw food diet. Walnuts, cashews, flax, maca and coconut oil are a few of the wholesome ingredients you'll find in the recipe below!
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Organic packaged cereal can be expensive and RAW cereal even more so. This recipe is delicious, simple, and completely afforable. Triple or quadruple the recipe to make a large enough batch to enjoy for a few weeks. When a bowl of crunchy, sweet, chocolate flavored cereal drenched in milk sounds like it would hit the spot you'll be prepared! Enjoy sipping up the leftover cocoa flavored almond milk once you've devoured your cereal!
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Raw broccoli and other cruciferous veggies can be a bit hard to enjoy (or even digest) raw. By massaging the broccoili with lemon juice and salt it will start to break down the thicker cellulose, softening the texture and making it much easier to chew. Proceed to smother your marinated broccoli in the rich tahini cheese sauce included with this recipe and you have a hearty vegetable meal, rich in protein and calcium, and perfect for this time of year!
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Just made a fantastic chia seed oatmeal with fresh hazelnut milk! This recipe can also be made with any nut milk or even fruit juice.
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Anyone else obsessed with making raw wraps? For this recipe use collard greens for the wrap by taking a large leaf, cutting the thickest part of the stem away, and shaving down the remainder so that you have a flat surface area to work with for smooth rolling. Add to your collards some quick curry infused lentil sprouts, easy peasy salsa, lazy guac, olives and shredded lettuce and your meal is complete!
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Golubka says, "Making these avocado truffles could be a great way of getting your little ones to eat healthy and be adventurous. It is, afterall, a colourful and mysterious salad, with a hidden surprise inside." What a great idea! Merge art with food and get your kiddos in the kitchen with you to create fun recipes with fresh fruits and vegetables!
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When juicing greens and herbs, the fibers something get caught and it becomes difficult to push them through. We’ve found that it helps to alternate greens with celery and apple. Or chop up the greens, celery, and apple, toss all together in a bowl and add it to the juicer in batches.
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A simple and easily made raw pie.
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I’ve made blueberry smoothies with young coconut meat before and loved them, but the truth is that young coconuts can be time consuming and pricey. If you love using young coconut meat but just don’t have the time, patience, or access, using coconut flakes will be possible so long as you have a high speed blender (those of you with regular blenders could try modifying this recipe—I’ll give some ideas after the jump). The smoothie that results is super creamy and delicious, full of healthy, nourishing fats, and a beautiful color, too.
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These little bowls are equally refreshing as they are creamy. Citrus season is in full swing, so grapefruit, lemon, mandarine orange, and clementine would all be delicious!
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How did Lisa of Raw on $10 a Day know that we were craving pasta marinara today? We couldn't help but drool over her sauce recipe, which she notes, tastes very similar to Spaghetti-O's due to the touch of sweet from coconut nectar. Bon appetit!
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A refreshing green juice made with kale, dandelion, apples, fennel, carrots, beet, and lemon.
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Raw food recipes are most often naturally gluten free, making this lifestyle perfect for someone suffering from a gluten allergy or intolerance. Enjoy a hearty, flavorful plate of delicious pasta without suffering from the indigestion, fatique, or brain fog that many experience from wheat-based dishes. Be sure to check out Amy's raw food blog for more creative takes on cooked food classics!
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These tasty morsels make amazing travel snacks.  They soften up after being out of the fridge for awhile, but they still hold together, and taste especially tender-delicious at room temperature.
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Christina shows us what to do with all that leftover almond pulp after making fresh almond milk! We love not letting anything go to waste, don't you? This recipe works great stuffed in fresh bell pepper halves for a hardy, delicious raw vegan meal.
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This dessert is sure to get you and your sweetheart in "the mood", as it's filled with cacao, maca, cinnamon, and a little spice. I like to drizzle it with chocolate sauce too (it makes a great edible body paint).
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If lemon came in cloud form, this Raw Lemon Dream Mousse Cake would be it.  It is light and fluffy, dreamy, and creamy with just the right balance of tart and sweet.
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I am such a huge fan of buckwheat! It has a strong flavor, so not everyone is as enthusiastic about it, but the little plant is so full of nutrition that I haven’t found something quite as satisfying. After sprouting, dehydrating, and making flour, buckwheat can be used to make anything where you would use regular flour. These biscuits are perfect for any bread substitute.

For this post I topped the biscuits with a slice of avocado and a pinch of Celtic Sea salt or a simple sun-dried tomato spread of sun-dried tomatoes, olive oil, and Celtic Sea salt. Enjoy!
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Heather says, “This fudge recipe is so easy to throw together. It only requires a bowl and a spoon. It’s a perfect afternoon treat.”
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These crunchy, sweet, and salty celery sticks stuffed with curried sunflower seed spread are a wonderful way to end a school day (or any day). I love the contrast of warming curry with cool, refreshing celery. And they evoke childhood memories of ants on a log in a delightfully creative way.
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 I could just juice and blend mangoes on their own and be a very happy camper. However, the addition of the lime, chili, and coconut water makes for a sensational combination of sweet, spicy, and exotic. I always feel like I vacationing on an island in Thailand when I drink this juice. Zesty, refreshing, and oh, soooo good! - Tess
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