Are you looking for delicious and healthy recipes to fuel your body? Look no further! Rawfully Kristina has shared her favorite raw vegan recipes with us, and we can’t wait to dive in. With a focus on whole foods, plant-based ingredients, and creative presentation, these dishes are sure to please even the pickiest eaters.
From smoothies to salads, wraps to desserts, there’s something for everyone in this collection of 20 delicious raw vegan recipes. Try Rawfully Kristina’s Green Detox Smoothie for a boost of energy and nutrients, or indulge in her Raw Vegan Chocolate Avocado Mousse for a decadent treat. With options like Zucchini Noodles with Pesto, Superfood Energy Balls, and Rainbow Veggie Wraps, you’ll never be bored with mealtime again.
Stay tuned to explore the world of raw vegan cooking with us!
Rawfully Kristina’s Green Detox Smoothie
Kickstart your day with this refreshing green detox smoothie, packed with nutrients and antioxidants to leave you feeling revitalized and refreshed. This recipe is a great way to support your body’s natural detoxification processes.
Ingredients:
– 2 cups spinach
– 1 cup frozen pineapple
– 1/2 cup frozen avocado
– 1/2 banana, sliced
– 1/4 cup unsweetened almond milk
– 1 tablespoon chia seeds
– 1 teaspoon spirulina powder
– Ice cubes (as needed)
Instructions:
1. Add all the ingredients to a high-powered blender.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust sweetness or consistency as desired.
4. Pour into a glass and serve immediately.
Cooking Time: None! This is a raw smoothie recipe.
Enjoy your delicious and nutritious Green Detox Smoothie!
Kristina’s Raw Vegan Chocolate Avocado Mousse
Elevate your snack game with this creamy, rich, and healthy treat that combines the best of both worlds: the decadence of chocolate and the nutrition of avocados.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1/4 cup coconut cream
– 1/4 teaspoon salt
– 1 tablespoon vanilla extract
– Pinch of cayenne pepper (optional)
Instructions:
1. Peel and pit the avocados and place them in a blender or food processor.
2. Add the cocoa powder, maple syrup, coconut cream, salt, and vanilla extract to the blender.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
4. Taste and adjust sweetness or flavor as desired (add more cayenne pepper for an extra kick!).
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: None! This recipe is raw, baby!
Enjoy your guilt-free, vegan chocolate mousse, perfect for snacking, parties, or as a healthy dessert treat.
Rawfully Kristina’s Zucchini Noodles with Pesto
Transform into a taste sensation with this refreshing and healthy zucchini noodle dish, topped with a rich pesto sauce.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made basil pesto
– 1/4 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Use a spiralizer or mandoline to create zucchini noodles (zoodles).
2. In a large bowl, combine the zoodles, pesto, cherry tomatoes, and parsley.
3. Toss gently to combine, seasoning with salt and pepper as needed.
4. Serve immediately, garnished with additional parsley if desired.
Cooking Time: None! This recipe is 100% raw, no cooking required.
Enjoy your delicious and nutritious zucchini noodles with pesto!
Kristina’s Superfood Energy Balls
Boost your energy levels with these nutritious bite-sized treats! Made with wholesome ingredients and a hint of sweetness, these Superfood Energy Balls are the perfect pick-me-up any time of day.
Ingredients:
• 2 cups rolled oats
• 1 cup dates, pitted
• 1/2 cup almond butter
• 1/4 cup honey
• 1/4 cup chia seeds
• 1/4 cup shredded coconut
• 1 tablespoon vanilla extract
• Pinch of sea salt
Instructions:
1. In a food processor, combine oats, dates, and almond butter. Process until well combined.
2. Add honey, chia seeds, and shredded coconut. Process until a dough forms.
3. Roll the dough into small balls, about 1 inch in diameter.
4. Place the energy balls on a baking sheet lined with parchment paper.
5. Refrigerate for at least 30 minutes to set.
Cooking Time: None! These Superfood Energy Balls are ready straight from the processor or after refrigeration.
Enjoy your nutritious and delicious Kristina’s Superfood Energy Balls!
Rawfully Kristina’s Rainbow Veggie Wraps
These vibrant wraps are a perfect blend of color and flavor, packed with nutritious veggies and creamy hummus. Perfect for a quick snack or lunch on-the-go!
Ingredients:
– 4 large collard green leaves (or other leafy greens)
– 1/2 cup cooked chickpeas
– 1/2 cup diced bell peppers
– 1/2 cup diced cucumber
– 1/4 cup diced red onion
– 2 tablespoons hummus
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro, or basil)
Instructions:
1. In a small bowl, mix together chickpeas, bell peppers, cucumber, and red onion.
2. Lay a collard green leaf flat on a surface. Spread 1 tablespoon of hummus along the center of the leaf.
3. Top with the veggie mixture, leaving a 1-inch border around the edges.
4. Sprinkle with salt, pepper, and optional herbs (if using).
5. Fold the bottom edge of the leaf up over the filling, then fold in the sides and roll up the wrap.
6. Repeat with remaining ingredients.
7. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: None! These wraps are raw and ready to go!
Kristina’s Raw Coconut Yogurt Parfait
Experience the creamy, sweet, and tangy combination of coconut yogurt layered with fresh fruits and crunchy granola.
Ingredients:
– 1 cup raw cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon sea salt
– 1 ripe mango, diced
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/4 cup granola
– Fresh mint leaves for garnish
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add lemon juice and sea salt. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Layer the coconut yogurt, mango, berries, and granola in a parfait glass or jar.
4. Garnish with fresh mint leaves and serve chilled.
Cooking Time: None! This recipe is raw and ready to enjoy in just minutes.
Rawfully Kristina’s Spicy Mango Sushi Rolls
A refreshing twist on traditional sushi rolls, these spicy mango sushi rolls are perfect for a hot summer day. Made with raw ingredients and infused with the sweetness of mango and heat from jalapeño peppers, this dish is sure to tantalize your taste buds.
Ingredients:
– 1 cup cooked brown rice
– 1/2 cup water
– 1/4 cup mango puree
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 avocado, sliced
– 1 sheet of nori seaweed
Instructions:
1. Combine cooked brown rice with water in a bowl to form a sticky dough.
2. Mix in mango puree, chopped cilantro, and chopped jalapeño pepper.
3. Lay a sheet of nori seaweed flat on a cutting board. Place the rice mixture onto the seaweed, leaving a 1-inch border at the top.
4. Arrange sliced avocado along the center of the rice mixture.
5. Roll up the sushi using a bamboo mat or a clean tea towel.
6. Slice into 8 equal pieces and serve immediately.
Cooking Time: 15 minutes
Kristina’s Creamy Cashew Alfredo Pasta
A vegan twist on the classic Italian dish, this creamy cashew alfredo pasta is a game-changer for those looking to indulge in a rich and satisfying meal without sacrificing flavor or dietary restrictions.
Ingredients:
– 1 cup cashews
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup vegetable broth
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1 teaspoon dried basil
– Salt and pepper to taste
– 8 oz pasta of your choice (linguine or fettuccine work well)
– Fresh parsley, chopped (optional)
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then blend with remaining ingredients except pasta until smooth and creamy.
3. Cook pasta according to package instructions. Drain and set aside.
4. Add the cashew sauce to cooked pasta and toss until well combined.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20 minutes
Rawfully Kristina’s Beetroot Hummus
Transform the classic hummus recipe with a vibrant twist by adding sweet and earthy beets to create a stunning dip for your next gathering. This raw beetroot hummus is perfect for vegans, gluten-free diets, and anyone looking for a healthier snack option.
Ingredients:
– 2 large beets, peeled
– 1 cup cooked chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 2 tablespoons water
Instructions:
1. Blend beets, chickpeas, lemon juice, tahini, garlic, and salt in a food processor until smooth.
2. With the processor running, slowly pour in olive oil and water.
3. Continue blending until desired consistency is reached.
4. Serve with your favorite vegetables, crackers, or pita bread.
Cooking Time: 10 minutes (prep) + 5 minutes (blending)
Kristina’s Refreshing Watermelon Gazpacho
Beat the heat with this unique and revitalizing twist on traditional gazpacho. This refreshing soup is perfect for hot summer days when you need a cool and flavorful pick-me-up.
Ingredients:
– 2 cups diced seedless watermelon
– 1 cup diced cucumber
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine watermelon, cucumber, red bell pepper, and cilantro.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Heat olive oil in a large bowl over low heat.
4. Add blended mixture and stir until heated through, about 5-7 minutes.
5. Stir in lime juice and smoked paprika.
6. Season with salt and pepper to taste.
7. Serve chilled or at room temperature.
Cooking Time: 10-12 minutes
Rawfully Kristina’s Cacao Banana Nice Cream
Rawfully Kristina’s Cacao Banana Nice Cream
A creamy and indulgent treat that’s perfect for hot summer days or anytime you crave a sweet escape.
Ingredients:
– 3 ripe bananas
– 1/2 cup raw cacao powder
– 1/4 cup coconut cream
– 1 tablespoon maple syrup
– Pinch of salt
– Ice cubes (as needed)
Instructions:
1. Peel the bananas and place them in a blender or food processor.
2. Add the raw cacao powder, coconut cream, maple syrup, and salt to the blender.
3. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Taste and adjust the sweetness or consistency as desired.
5. Serve immediately, or transfer to an airtight container and store in the freezer for up to 3 days.
Cooking Time: None! This nice cream is raw and ready to enjoy straight away.
Kristina’s Golden Turmeric Latte
Warm up with this comforting and invigorating golden latte, infused with the soothing properties of turmeric. Perfect for a chilly morning or an afternoon pick-me-up.
Ingredients:
– 1 cup non-dairy milk (almond, coconut, or oat work well)
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground ginger
– 1/4 teaspoon cinnamon powder
– 1 tablespoon honey or maple syrup (optional)
– Pinch of black pepper
Instructions:
1. In a small saucepan, warm the non-dairy milk over medium heat.
2. Add the turmeric, ginger, and cinnamon to the milk. Whisk until well combined and the spices are fully dissolved.
3. Remove from heat and stir in honey or maple syrup (if using).
4. Add a pinch of black pepper to enhance the bioavailability of curcumin.
5. Pour into your favorite mug and enjoy!
Cooking Time: 5-7 minutes
Rawfully Kristina’s Stuffed Bell Peppers
Experience the vibrant flavors of raw vegan cuisine with this colorful and nutritious recipe! Rawfully Kristina’s Stuffed Bell Peppers is a game-changer for those looking to fuel their bodies with wholesome, plant-based goodness.
Ingredients:
– 4 bell peppers (any color)
– 1 cup cooked brown rice
– 1/2 cup chopped cashews
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a bowl, mix together cooked brown rice, cashews, parsley, basil, lemon juice, and olive oil.
3. Stuff each bell pepper with the rice mixture, filling them as full as possible.
4. Serve immediately, or refrigerate for up to 24 hours before serving.
Cooking Time: None! This recipe is raw and ready to devour in just a few minutes.
Kristina’s Raw Carrot Cake with Cashew Frosting
A creamy, sweet, and tangy raw carrot cake made with wholesome ingredients and topped with a rich cashew frosting.
Ingredients:
For the cake:
– 2 cups carrots, peeled and grated
– 1 cup dates, pitted
– 1/2 cup almonds
– 1/4 cup coconut flakes
– 1 tablespoon lemon juice
– 1/2 teaspoon cinnamon
For the frosting:
– 1 cup cashews
– 1/4 cup lemon juice
– 1/4 cup maple syrup
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a food processor, combine carrots, dates, almonds, coconut flakes, and cinnamon. Process until well combined.
2. Transfer the mixture to a bowl and refrigerate for at least 30 minutes to allow it to set.
3. For the frosting, soak cashews in water for 4 hours or overnight. Drain and rinse with fresh water.
4. In a blender, combine cashews, lemon juice, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
5. Assemble the cake by spreading the frosting over the carrot mixture and refrigerate for at least 30 minutes to set.
Cooking Time: None! This is a raw recipe, so no cooking required.
Rawfully Kristina’s Kale and Quinoa Salad
A refreshing and nutritious salad that combines the crunch of kale with the nutty flavor of quinoa, all wrapped up in a tangy dressing. Perfect for a quick lunch or dinner.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup cooked quinoa
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your fingers for about 5 minutes to help soften them.
2. Add the cooked quinoa, red bell pepper, and parsley to the bowl with the kale.
3. In a small bowl, whisk together the lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes (includes massaging the kale)
Kristina’s Chia Seed Pudding with Berries
A refreshing and healthy dessert perfect for warm weather, this chia seed pudding is packed with nutritious goodness and sweetened with fresh berries. This easy-to-make treat is ideal for breakfast on-the-go or a satisfying snack.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– 1/2 cup mixed berries (such as blueberries, strawberries, and raspberries)
– Optional: sliced almonds or shredded coconut for garnish
Instructions:
1. Rinse the chia seeds in a fine-mesh strainer and drain well.
2. In a small bowl, mix together the almond milk, honey, and vanilla extract. Stir until the honey is fully dissolved.
3. Add the chia seeds to the almond milk mixture and stir gently to combine.
4. Refrigerate for at least 2 hours or overnight to allow the pudding to thicken.
5. Just before serving, stir in the mixed berries.
6. Garnish with sliced almonds or shredded coconut, if desired.
Cooking Time: 2 hours (or overnight)
Rawfully Kristina’s Lentil and Walnut Tacos
A vibrant and nutritious twist on traditional tacos, this recipe combines the earthy flavors of lentils and walnuts with a tangy slaw made from purple cabbage. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup chopped walnuts
– 1/4 cup red onion, thinly sliced
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 cups mixed greens (such as kale, spinach, and arugula)
– 1/2 cup purple cabbage, thinly sliced
Instructions:
1. In a medium bowl, combine cooked lentils, chopped walnuts, red onion, lime juice, olive oil, cumin, salt, and pepper.
2. In a separate bowl, mix together mixed greens and purple cabbage.
3. Assemble the tacos by spooning the lentil-walnut mixture onto a bed of greens and cabbage.
4. Serve immediately and enjoy!
Cooking Time: None! This recipe is entirely raw and ready to eat in minutes.
Kristina’s Raw Apple Cinnamon Granola
This recipe combines the crunch of granola with the natural sweetness of apples and a hint of cinnamon, creating a delicious snack or topping for your favorite yogurt or oatmeal.
Ingredients:
• 2 cups rolled oats
• 1 cup chopped raw apple (Granny Smith works well)
• 1/4 cup maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon ground cinnamon
• Pinch of salt
Instructions:
1. In a large bowl, combine oats, chopped apple, and salt.
2. In a small saucepan, heat maple syrup and coconut oil over low heat until smooth and warm.
3. Pour the wet mixture over the dry ingredients and stir until everything is well combined.
4. Spread the mixture onto a parchment-lined baking sheet or a silicone mat.
5. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None! This recipe is raw, so no cooking required.
Rawfully Kristina’s Sun-Dried Tomato Flax Crackers
Enjoy the perfect snack or accompaniment to your favorite dips with these crunchy and flavorful raw crackers, infused with the savory taste of sun-dried tomatoes and nutty flaxseed.
Ingredients:
– 2 cups flaxseed
– 1 cup sun-dried tomatoes, soaked in water for at least 4 hours and chopped
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a food processor or blender, combine flaxseed, sun-dried tomatoes, lemon juice, olive oil, salt, and black pepper.
2. Process until the mixture forms a sticky dough.
3. Knead the dough with your hands for about 5 minutes to develop the gluten.
4. Shape into a log or roll, wrap in parchment paper or a beeswax wrap, and refrigerate for at least 30 minutes to set.
5. Slice into thin rounds and serve.
Cooking Time: None! These crackers are raw and ready to enjoy straight from the fridge.
Kristina’s Immune-Boosting Ginger Shots
A natural way to give your immune system a boost! These refreshing shots combine the anti-inflammatory properties of ginger with the invigorating zing of lemon and the earthy taste of turmeric.
Ingredients:
• 1-inch piece of fresh ginger, peeled and chopped
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated turmeric root
• 1/2 cup warm water
• Honey or stevia (optional)
Instructions:
1. In a small saucepan, bring the warm water to a simmer.
2. Add the chopped ginger and let it steep for 5-7 minutes, or until the liquid has reduced slightly and the ginger is tender.
3. Strain the mixture through a fine-mesh sieve into a clean glass jar. Discard the solids.
4. Stir in the lemon juice and turmeric root.
5. Taste and adjust sweetness with honey or stevia if desired.
Cooking Time: 10-12 minutes (steeping time only)
Summary
Get ready to indulge in the delicious world of raw vegan recipes with Kristina! This collection of 20 mouth-watering dishes will satisfy your cravings and nourish your body. From smoothies like Green Detox to desserts like Raw Apple Cinnamon Granola, there’s something for everyone. Enjoy refreshing salads like Kale and Quinoa or stuffed bell peppers, while also trying out unique recipes like Spicy Mango Sushi Rolls and Creamy Cashew Alfredo Pasta. Whether you’re a health enthusiast or just looking for new flavors, Kristina’s raw vegan creations will delight your taste buds.
