Raw Mongolian Veggies with Northern Sauce

Northern Sauce:

4 Tablespoons bragg's (or nama shoyu)
2 Tablespoons almond butter
1 Tablespoon agave nectar, or more to taste
1 teaspoon raw apple cider vinegar
1 teaspoon raw coconut water vinegar (or apple cider vinegar)
2 garlic cloves, minced
1/4 cup virgin canola oil
1 Tablespoon red pepper flakes, or to taste
hot sauce, to taste

Blend all in blender or food processor until combine. Adjust seasonings.

Pour over Veggies:
4 stalks celery, sliced
1 cup mung bean sprouts
1 small onion, sliced (or 3 green onions, sliced)
2 medium carrots, sliced
1/2 cup mushrooms, sliced
1 cup pea pods

Optional (but not pictured:)
1/2 cup fresh baby corn
1/4 cup fresh water chestnut
1/2 cup cabbage, sliced thinly
1/2 cup bell peppers, any colors
2 cups raw kelp noodles (or chopped raw prepared irish moss)

You may need to double the sauce if using more than one of the optional veggies.

Eat this dish right after making, let marinate for a few hours, or dehydrate a few. Enjoy!

Maple-Cacoa Fudge Roll Up

meat of 1 young coconut
2 tablespoons maple syrup (or agave)
2 tablespoons almond butter
1/2 tablespoon raw cacoa powder
dash of sea salt

Blend coconut meat in Vitamix until smooth. (You may want to make more than one or two of these.) Pour evenly on teflex lined dehydrator sheet. Dehydrate until dry, but pliable.

Mix maple syrup, almond butter, cocoa and salt until combined. Spread onto coconut meat wrapper and roll up. Stick some banana or strawberries in there if you like. Eat!

Spiced Shredded Beet & Carrot Salad

1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons raw honey or agave nectar
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne, optional
sea salt, to taste
3 cups shredded beets
3 cups shredded carrots
1/2 cup fresh parsley, chopped

Mix first 7 ingredients in a large bowl. Check seasonings. Add beets, carrots and parsley. Toss to combine. Let marinate 2 hours, if desired.

Peanut Butter Granola

This one if for the kids!

1/2 teaspoon cinnamon
1/2 cup oats
1/4 cup dried cranberries
1/4 cup goji berries
1/2 cup almonds, chopped
1/4 teaspoon sea salt
1/4 - 1/2 cup agave nectar or honey, to taste
1/2 cup peanut butter or almond butter

Mix all in bowl, starting with 1/4 cup agave or honey. Taste for sweetness. Add more if desired. Dehydrate 8 hours or overnight. Eat warm (yum!) or cold.

Pour a little almond milk over this and eat it in the morning! Fresh berries on top would be yummy too.

Antipasto Salad

1 red bell pepper, diced
1/2 red onion, minced
1 cup cherry tomatoes
1 head cauliflower, chopped into bite sized pieces
1/2 cup green olives or kalamata olives
1/4 cup red-wine vinegar (or lemon juice)
6 tablespoons olive oil
salt and pepper to taste

13 ounces (1 can) artichokes, drained
1/2 cup feta cheese
6 ounces salami, diced

Toss all in bowl. Let sit for 2 hours or overnight in fridge.

I prepared the first 9 ingredients in a large bowl. I mixed the cheese and salami in a separate bowl and let non-vegans add it to their salad as they wished. The salad is great without the meat and cheese, but you could add a raw feta or raw tofu to it as well. I used canned artichokes, because I'm not sure how to prepare them raw. Any suggestions?

Raw Carrageenan/Irish Moss

I have used raw carrageenan or irish moss in my raw foods. The texture is a little crunchy; a little squishy. I rinsed the sand and salt off. Soaked it in filtered water in the fridge for a few days, rinsing it and changing the water several times daily. I've made tofu cubes, ice cream base, and ricotta cheese. I also ate it like noodles with a raw pesto sauce. Fresh marinara sauce on top would be great too, with a little pine nut raw parmasian. Yum. I'm hungry!

Here's a few pics of the irish moss on parade (soaking and after soaked.)

Raw Maki Salad

This is for those who like all the flavors of maki and sushi rolls, but want a quick version. I didn't add the rice to mine in the picture.

Rice:
1/4 cup parsnip or jicima
1/4 cup pine nuts
2 tablespoons rice wine vinegar, or more to taste
1/4 teaspoon braggs or nama shoyu, or more to taste
1/4 teaspoon agave nectar, or more to taste

Mince all in food processor until rice sized pieces form. Toss with:

3 raw nori sheets, torn into bite sized pieces
1 cucumber, diced
1 avocado, mashed
1/2 teaspoon braggs or nama shoyu, or more to taste
1/4 teaspoon wasabi, or more to taste