Jicama Perogies

This is another recipe from RAWvolution. It's pretty simple and really delicious. It's as easy as slicing jicama very thin on a mandolin slicer and mixing up a batch of cashew cheese in a food processor! A dollop of cheese is placed in the center of a slice, and then another slice of jicama is placed on top. Voila! Raw Perogies!

Jicama is a root vegetable that is used a lot in Mexican and Asian cooking. It has a crisp texture that resembles a raw potato or a pear. It is sweet and starchy, reminiscent of apples or raw green beans. It is usually eaten raw and is often paired with chilis and lime juice. Jicama is high in dietary fiber, potassium, folic acid, B vitamins and vitamin C. It's also low in calories and fat free.

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Nori Wraps

This recipe is from RAWvolution. It's a raw nori sheet, with a collard leaf placed over it to keep the nori from getting wet from the veggies. Then shredded carrots, daikon radishes, red peppers, cabbage, cucumbers, avocados, scallions and sprouts are piled on top and the whole thing is rolled up tightly. I used a little bit of sunflower seed cheese as "glue" to hold it all together. I used nama shoyu as a dipping sauce and served the rolls with kale chips. Nori wraps are super simple to make and you can use whatever veggies you have on hand to fill them with. They're the perfect meal for a warm summer afternoon!


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Raw Sandwich with Coleslaw

Yes, it's another raw sandwich! These are quickly becoming my favorite warm weather meal! The bread is Sunflower Sesame bread from Ani's Raw Kitchen. It's then topped with Sunflower Seed Cheese from RAWvolution and the pesto that was leftover from the stuffed mushrooms I had yesterday. I also added olives, avocado, fresh tomatoes and crispy tomatoes - also left over from yesterday's meal. With the exception of the fresh produce, all of the ingredients used to make this sandwich were leftovers from other meals that I had in my fridge. Preparing raw food can sometimes take a little longer than cooking would, but I like to make things in large batches and store them in my fridge for meals later on. That way prep time over the course of the week evens out!

I served the sandwich with a side of coleslaw. I bought a bag of prepackaged organic coleslaw mix at Whole Foods, and then I made mayonaise from RAWvolution. The mayo is made with cashews, mustard, coconut water, garlic and lemon juice. It was nice and creamy and went well with the coleslaw mix!

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Raw Pizza Italiano

This pizza was inspired by the Pizza Italiano recipe from RAWvolution by Matt Amsden, but the base is Ani Phyo's Sesame Sunflower Bread. There's a layer of sunflower seed cheese, then a layer of raw tomato sauce. The pizza is topped with fresh basil, oregano, chopped red peppers and marinated mushrooms. When I made this, I didn't think two "slices" would fill me, but it did - it was really filling and satisfying. The cheese is rich and delicious, and the tomato sauce is tangy and flavorful. The mushrooms really did taste as if they were marinated and cooked - not raw at all. This was a really great meal, and I now need to make more bread so I can use up the rest of the tomato sauce and cheese I made!

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