Raw Vegan Risotto

Risotto is typically a creamy, decadent dish that I feel guilty after eating, even though my stomach is filled with yummy flavors. Whether you’re looking for a low-carb risotto dish or you’re testing out a raw or vegan diet, this risotto dish that my friend Brooke of Naturally Wholesome Life made leaves your tastebuds satisfied and your stomach filled.

Raw Vegan Risotto


> 1/2 cup soaked cashews
> 1 tablespoon nutritional yeast
> 3 tablespoons water
> 1 1/2 cups cauliflower
> 2 tablespoons sundried tomatoes
> juice from 1/2 lemon
> 1 cup peas


To make the cashew cheese, blend the soaked cashews, nutritional yeast and water in a food processor until it becomes creamy. Set aside in a separate bowl.

Combine cauliflower, sundried tomatoes and lemon juice in a food processor, and blend until the mixture has a rice-like texture. Mix in peas and cashew cheese.

Makes 1 serving.

Adapted from Naturally Wholesome Life.


Raw Zucchini Pasta with Sun-dried Tomato Sauce

Pasta is delicious, don’t get me wrong, but it often leaves me feeling stuffed to the brim and on a carb overload. That’s why when my friend Brooke, author of Naturally Wholesome Life, mentioned that she recently made zucchini pasta, I didn’t wait another day to give it a try.

In the past I’ve oohed and aahed over raw pasta recipes, but I thought since I didn’t have a spiralizer, I couldn’t make those dishes. Quickly I found that a spiralizer isn’t necessary because the same thin, yet textured, effect can be created with a peeler.

I chose zucchini and heirloom carrots to make the pasta and whipped up a sun-dried tomato sauce with cashews which added a whole new level of flavor. Enjoy!

Raw Zucchini Pasta


> 2 medium-sized zucchini
> 1 heirloom carrot
> 2 tablespoons sun-dried tomatoes, in olive oil
> 2 tablespoons raw cashews
> 1 clove of garlic
> salt and pepper
> 8 cherry tomatoes, sliced
> 1/2 cup chickpeas


Peel zucchini and carrot into thin, pasta-like strands, and mix together.

To make sun-dried tomato sauce, add sun-dried tomatoes, cashews and garlic to food processor and season with salt and pepper. Process until pureed and smooth.

Assemble veggie pasta, sun-dried tomato sauce, tomatoes and chickpeas on plate, and season with salt and pepper.

Makes 1 serving.

Original recipe.

Vegan Cheesy Roasted Cauliflower

Creating a cheesy factor that is vegan may seem next to impossible, but the secret ingredient — nutritional yeast — which many people would never think of eating creates a delicious, savory flavor. Adding nutritional yeast to simple roasted vegetables creates a nuttiness and provides the nutritional value of protein.

Vegan Cheesy Roasted Cauliflower

> Cooking spray
> 1 large head of cauliflower, bite-sized pieces
> 1/2 cup nutritional yeast
> 1/2 teaspoon garlic salt
> 1/4 teaspoon ground pepper

Preheat oven to 400°F. Line large baking sheet with aluminum foil and spray lightly with cooking oil. Place cauliflower on baking sheet and spray lightly with cooking spray.

In a medium bowl, combine nutritional yeast, garlic salt and pepper. Sprinkle nutritional yeast mixture over cauliflower. Bake for 45 minutes, or until lightly browned.

Makes 4 side servings.

Adapted from Clean Eating.

Creamy Curry Cauliflower Soup

On a cold winter day, the most satisfying meal is often a large bowl of soup that warms the body, heart and soul. Besides its warming factor, this curry cauliflower soup has nutritional perks that will keep you healthy all year long. Cauliflower is known to prevent cancer. How? Because it detoxes, provides antioxidants and reduces inflammation. Cauliflower and curry paired together make the perfect disease-fighting combo. Curry helps control blood sugar, prevent cancer, lower cholesterol, and remove toxic heavy metals.

Now that we know why we should eat this delicious soup, let’s get on to the recipe.

Curry Cauliflower Soup


3 cups unsweetened almond milk
> 3 teaspoons curry powder
> 1 cup yellow onion, chopped
> 3 cloves garlic, chopped
> 5 cups cauliflower florets
> salt and pepper, to taste


Heat 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic, and cook until soft, about 10 minutes.

Add cauliflower, curry powder and almond milk, cover and simmer until cauliflower is tender, about 30 minutes. Taste and adjust seasoning with more curry powder, if desired, and season with salt and pepper.

Puree half of batch in a blender until smooth. Add second half and puree. Transfer to bowls and serve.

Makes 5 cup-sized servings.

Adapted from Whole Foods Market.

Curry Cauliflower

Vegan Almond Apricot Bites

With the new year come new resolutions and goals to live a healthier lifestyle. For many, that not only includes exercising more but also making more conscious decisions about what you’re putting in your body. Just because you promised to watch what you eat and reduce the sugar intake doesn’t mean you have to exclude all desserts. This raw and vegan dessert redefines dessert by providing healthy fats and nutrients that your body needs.

Vegan Almond Apricot Bites

The recipe was borrowed from FitSugar.

~ 1 cup raw almonds
~ 1 cup raisins
~ 1/2 teaspoon cinnamon
~ 10 dried apricots, chopped
~ 1/2 cup unsweetened shredded coconut

1. Place the almonds, raisins and cinnamon in a food processor. Process until mixed thoroughly into a thick almond paste, about three minutes. Add chopped apricots and pulse for 30 seconds. Add coconut and pulse for 10 seconds.

2. Remove the dough and place it on a piece of plastic wrap. Seal dough in 1/4″-thick rectangle. Place dough in freezer for 30 minutes to solidify.

3. Cut into small squares and store in fridge.

Makes 20 bite-size servings.