Entrees

Entrees

Raw and Semi-Raw

Beet “Ravioli” with Sweet Root Vegetable Filling
Carrot Falafel with Tangy Tahini Sauce
Cauliflower and Mesquite Falafel with Parsley Dressing
Cauliflower “Rice” with Mint and Pistachio
Conservation Burgers
Creamy Coconut Parsnip Rice with Caramelized Butternut Squash
Gena’s Famous Zucchini Marinara
Gingery Sunflower Seed, Cabbage, and Red Apple Rolls
High Raw, Vegan Manicotti
Kelp Noodles and Aduki Beans with Avocado, Carrot, and Ginger Sauce
Nori Rolls with Cashew Ginger Filling
Parsnip Rice with Hemp Seeds, Spring Peas, and Basil
“Peanut” Noodles”
“Polenta” with Marinated Cherry Tomatoes
Raw Cauliflower Curry Over Rice
Raw Goddess Bowl with Kelp Noodles, Smoky Avocado Dressing, and Hemp
Raw Pizza with Rosemary Cashew Cheese, Arugula, and Balsamic Marinated Cherries
Raw Nutloaf
Raw “Steak and Potatoes”
Smashed Avocado, Lemon, and Kelp Noodle Bowl
Smoky Southwestern Kelp Noodle Bowl with Black Beans and Corn
Spinach Burgers
Sprouted Wheatberry Salad
Swiss Chard Leaves Stuffed With Middle Eastern Rice Thai Red Pepper Coconut Noodles
Zucchini Alfredo
Zucchini Pasta with Cherry Tomatoes, Basil, Sweet Potato, and Hemp Parmesan
Zucchini Pasta with Roasted Butternut Squash and Garlic Cream Sauce
Ultimate Raw, Vegan Mushroom Burgers

Cooked

Black Bean and Quinoa Salad with Quick Cumin Dressing
Butternut Squash Risotto
Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples
Curried Goldenberry Millet Bowl
Creamy Fusilli with Beets, Kale, and Toasted Pine Nuts
Dilly White Bean and Beet Napoleons
Eggplant Rollatini
Farro with Leeks and Balsamic Roasted Brussels Sprouts
Foolproof Tofu Burgers
Ginger Lime Edamame Sweet Potato Burgers
Gingery Rice with Roasted Butternut Squash, Onion, and Green Peas
Lemon Herb Quinoa with Spring Peas and Basil
Lentil and Sweet Potato Loaf
“Meaty” Wild Rice Stuffing
Millet, Butternut Squash, Brussels Sprout, and Cranberry Stuffing
Mung Bean Pancakes with Mustard Sauce and Mango Kale Salad
Mushroom Stroganoff
Quick White Bean and Summer Vegetable Pasta
Quinoa and Bean Salad with Spicy Seared Tempeh and Cumin Vinaigrette
Quinoa Protein Bowl
Ridiculously Healthy Millet, Kale, and Yam Burgers
Roasted Barley, Corn and Radicchio with Balsamic Reduction
Roasted Summer Vegetable Pasta Salad
Savory Polenta Stacks with Mashed Yams, Beans, and Greens
Sesame Noodles
Shepherd’s Pie
Smoky Black Bean and Sweet Potato Chili
Sunflower Seed Burger
Sweet Potato and Black Bean Enchiladas (reader favorite!)
Sweet Potato and Beet Nori Rolls
Sweet Potato Chickpea Burgers
Tofu Tahini Scramble
Vegan Lentil Shepherd’s Pie
Zucchini Quinoa Burgers

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{ 2 comments… read them below or add one }

Clay Morgan June 16, 2012 at 9:56 pm

Your recipes sound so good. However I have heard that Portabella mushrooms shouldn’t be consumed raw. Are you familiar with the science behind this, apparently they contain carcinogenic agaratines http://www.dhlovelife.com/v2/show/archive/?wk=24 (there is a video at this blog about a man who is very knowledgeable about mushrooms)
Given, you would probably have to eat them frequently to pick up adverse effects, especially on a raw vegan diet, but I thought you and your readers should know this.
Looking forward to trying out your recipes.
Cheers,
Clay

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Kerrya79 March 19, 2013 at 11:03 pm

http://www.mushroomsandhealth.com/files/Files/P_Food_Safety_Studies_2010.pdf
Here are some Human trials, agaratines, although I haven’t done much research on the matter.

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