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4 notes

Anonymous asked: What do you think of raw veganism?

I think it’s great! I’m mainly raw myself actually. I’ve experimented for the past three years with it and I’m not convinced that a 100% raw diet is any better than a diet that has minimal amounts of cooked wholefoods. But if that’s what works for you, go for it. Do what your body tells you, not other people.

Filed under health raw vegan vegan

63 notes

rawfoodforreal:

Mac & Cheese 
(source here)
Preparation time: 15mins (plus 30mins resting time and 2hrs dehydrating time)Serves 4
What you’ll need:
Mandoline or spiral slicerHigh speed blenderDehydrator
Zucchini Noodles:
4 large zucchinis
1 tsp salt
Cashew Sauce: 
2 cups cashews (soaked a couple of hours)
3/4 cup fresh almond milk
1/4 cup olive oil
3 tbs lemon juice
2 tbs nutritional yeast
1 clove garlic
1tsp salt
1 tsp dijon mustard
1/4 cup finely chopped walnuts
few pinches of cayenne and paprika
To prepare the zucchini use either a mandoline or spiral slicer to make thin strands. Toss with the salt and let drain in a colander for 30mins.

While the zucchini is resting, make the cashew sauce by simply putting all the ingredients minus the walnuts and cayenne/paprika in a Vitamix or high speed blender and blend until very smooth.


After the zucchini has drained for 30mins transfer the noodles to a large bowl and add the cashew sauce and mix well.  You can either place this mixture in a casserole dish or divide into individual bowls. Top with finely chopped walnuts and sprinkle with cayenne and paprika.


Place in the dehydrator at 105 degrees for at least 2 hours. Serve immediately!

rawfoodforreal:

Mac & Cheese 

(source here)

Preparation time: 15mins (plus 30mins resting time and 2hrs dehydrating time)
Serves 4

What you’ll need:

Mandoline or spiral slicer
High speed blender
Dehydrator

Zucchini Noodles:

  • 4 large zucchinis
  • 1 tsp salt

Cashew Sauce: 

  • 2 cups cashews (soaked a couple of hours)
  • 3/4 cup fresh almond milk
  • 1/4 cup olive oil
  • 3 tbs lemon juice
  • 2 tbs nutritional yeast
  • 1 clove garlic
  • 1tsp salt
  • 1 tsp dijon mustard
  • 1/4 cup finely chopped walnuts
  • few pinches of cayenne and paprika
To prepare the zucchini use either a mandoline or spiral slicer to make thin strands. Toss with the salt and let drain in a colander for 30mins.

While the zucchini is resting, make the cashew sauce by simply putting all the ingredients minus the walnuts and cayenne/paprika in a Vitamix or high speed blender and blend until very smooth.

After the zucchini has drained for 30mins transfer the noodles to a large bowl and add the cashew sauce and mix well.  You can either place this mixture in a casserole dish or divide into individual bowls. Top with finely chopped walnuts and sprinkle with cayenne and paprika.

Place in the dehydrator at 105 degrees for at least 2 hours. Serve immediately!

Filed under mac n cheese vegan recipes food gluten free raw vegan raw food healthy protein vegetables