I woke up with no sense of hunger at all. It took me a couple of hours to get there, which put me in a very exploratory and creative mood… for desserts 🙂 [lucky for you].
I snacked on less than a cup of what was left over from Borscht and then went on a scavenger hunt through our fridge. I had planned to make a soup or salad and raw desserts.
A while back I found a way to recreate one of my all time favorite dishes–Okroshka–a traditional Russian cold soup, loved by everyone, especially during hot summer days. Between my sister and I we could probably eat a couple of gallons worth of it barely stopping for a break. However, the “veganized” recipe still had cooked ingredients… so this morning I did not only make a vegan, but also a RAW version of it.
Speaking of my sister… let me digress for a second, I think it is time I introduced her to you [although I do have more than one, but this one is a trooper–she went vegan over a year and a half ago, helped her body heal and now she is doing a 30 day raw challenge]… So, without further ado, meet Marina–the gorgeous lady on the left. Can you see how she is glowing?! 😉
3 Raw Vegan Recipes
Raw Okroshka [Cold Soup/Salad]
feeds 4
Ingredients
Part I-Hemp Milk
- 4 cups water
- 1 cup hemp seeds
- 1/2 tbs honey [non-vegan, I know!] or date syrup
- 1/4 tsp Himalayan salt
- 1 tbs Veganaise [totally optional and not necessary for perfection… I used it out of habit]
Blend in a high speed blender until seeds are completely ground–milk will look white.
Part II
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 cucumber
- 2 bunches of radishes
- 4-5 medium potatoes, boiled in skins, peeled and cubed*
- 2 springs of green onion, chopped
- 1 avocado cut into small cubes
- 1 3/4 tsp Himalayan salt [or to taste]
- 5-10 tbs apple cider vinegar, depending on the level of acidity you enjoy
- 1 tbs dried dill [if you have fresh-it will be the best to use, then use 2+ tbs chopped dill]
- juice of 1/2 lemon
*omit if eating all raw
If you end up with large potatoes, simply make 1.5 of the milk mixture, add more salt and vinegar (2 additional cups milk, 2-3 tbsp vinegar, and salt to taste).
Preparation
- pour milk into a bowl, adding the rest of the ingredients to it, starting with salt, lemon juice, and vinegars–whip until Veganise is blended in [if you decide to use it]
- chop potatoes into 6-8 parts, without peeling, boil until cooked, then peel and chop into tiny cubes
- chop peppers into tiny squares, or you can do what I do and grate them in a food processor–quick and lovely
- shred cucumber into small pieces [I used my Mandoline slicer on the finest setting, and at other times I simply grate it in a food processor]
- shred radishes with a grader or a food processor [my choice for speed]
- chop green onions
- cut avocado into small cubes
- mix all ingredient together and let marinate in a refrigerator for at least 30 mins.
- Enjoy!
Now for that Yummy, raw vegan dessert…
Strawberry Pudding
4 servings
Ingredients
- 2 cups water
- 1 cup chia seeds
- 2 cups strawberries
- 3 tbs raw honey
- zest of 1/2 lemon
- 1/8 tsp Himalayan salt
- 4 strawberry and 4 mint leafs for garnish
Preparation
- soak chia seeds in water for 20 mins, occasionally stirring-you will end up with a very gelatinous substance
- pour into a high speed blender [and you will need one for sure to ensure you end up with a SMOOTH, seedless pudding!–I used Vitamix 5200 for this task]
- add remaining ingredients [except for garnish]
- blend until smooth and seeds are disintegrated [you might have to use Vitamix’s temper to push ingredients down in the beginning]
- you should end up with creamy pudding
- pour into serving dishes, garnish with sliced strawberry and mint leaf
- chill in the fridge for at least 30 mins
- and of course… Enjoy!
Mango Strawberry Smoothie
- 2 cups water
- 1 mango
- 1 banana
- 3 cups strawberries
- honey or dates for sweetness, if needed
Happy Raw Eatings!
