Veggie recipes?

[Diana Cda]

I read a magazine article the other day that inspired me and I'm setting out a goal to do this. Trouble is that I draw a blank when trying to come up with recipes.

Anyhow, this article said that we should fill our plates half-full of vegetables at every main meal. Wow! I thought, what a great idea. I've been looking through the recipes I have, and not all that many are just vegetables, sadly. I mean, when one thinks of cooked food, there are so many different things to make, but I've had that problem with raw, trying to figure out appetizing ways to prepare veggies.

Any recipes welcome! Thanks. :)

[Snoozy]

I found this recipe on another website. I didn't have all of the ingrediates yesterday so I made due with what I had. It's really good to dip veggies in.

Lemon Herb Hummus
Serves 6-8 as a dip
Ingredients:
2 large zucchini, peeled and cut into large pieces
1 large avocado
1/4 C raw tahini
juice of 3 lemons
1/4 cup sunflower seeds, soaked for 1-2 hours
1/4 C pine nuts (or you can use an additional 1/4 C sunflower seeds)
1/4 C olive oil
4 fresh basil leaves (or 1 1/2 tsp. dried)
1 full stem of fresh dill (or 1 1/2 tsp. dried)
2 T. honey
1 1/2 tsp. sea salt
1/2 tsp. minced garlic
Preparation:
Drain the sunflower seeds. Combine all ingredients in a vitamix or high-powered blender*. Process until smooth.

[Diana Cda]

Hey this is great. Yes, I have lots of these recipes. A lot of recipes call for things made of nuts and seeds or dehydrated. I'm trying to get away from that. I found one recipe that sort of what was what I was hoping to achieve, it was a curry marinated veggie dish that would have been really excellent if I'd had the right vegetables. The green onion, green beans and sweet potato were good but the regular potatoes in it were absolutely gross! <yech> So I tried eating around the potato and at least was able to eat half of the dish. The marinade was actually quite good considering.

Anyway, I've been missing vegetable casseroles and non-marinated dishes - there seem to be a lot of marinated dishes available, too. But they all call for nama shoyu and salt, etc., and I'd really like to get away from these for a bit. I'm also trying to get away from a lot of nuts and seeds, that's why the magazine article struck a cord. That's what I'd been missing, having a tons of veggies at each meal but not just veggies and dip. That's my old standby and I've really beaten that one to death <g>. Also, the marinated dishes are difficult as I don't particularly deal well with anything salty or that comes prepared and pre-packaed in a bottle or box even if supposedly raw or close to it. At least with the curry marinade I was able to make my usual substitutions and it came out okay. I changed all those harsher ingredients with more healthy ones for me. i.e., whenever a recipe calls for apple cider vinegar or any vinegar which I just can't stand much of (burning mouth, etc.), I substitute with fresh-squeezed lemon juice. Anything with salt and I use a mixture of dulse and kelp instead. Nama shoyu, too. I can eat _small_ amounts of shoyu and I do tolerate the taste very well, giving me that asian flavour that one sometimes craves, but my mouth burns somewhat also and with shoyu and actually any type of soy, a very set area of muscles in my back hurt. I could call them my soy and shoyu aches, I guess, since the toxins and salts from those always settle there.

Anyway, all that to say, still hoping for purely vegetable dishes. These seem quite rare, actually. Veggies and dip are usu. what I come up with, but it can get boring day after day no matter how creative one tries to get <lol>. What I wouldn't give for some neat casserole, non-dehydrator, non-marinated stuff. I'm still combing my accumulated knowledge here for anything.

But also still hoping some ideas will come to some people here that they can share because I've always been real dumb figuring out different things when it comes to food.

Thanks. :)

[Diana Cda]

Thought I'd pass along the recipe for the curry. The link is no longer good, I'll have to look up the original recipe. I keep my own variations only.

At 10/23/03 12:11:44 PM http://www.rawfoodsupport.com/read.php?f=3&i=5066&t=5066
Marinated Vegetables in Creamy Almond Curry Sauce
*************************************************
Marinade
--------
1 C water
½ C oil
½ t garlic purée
¼ t dulse and/or kelp in lieu of salt
2-3 T yellow curry


Vegetables
----------
Use any mix you care for. Here are my favorites to put into the mix:

- red cabbage, shredded
- carrots, shredded
- celery, finely diced
- zucchini, shredded or finely diced
- red onion, finely minced
- butternut squash, shredded
- sprouted lentils
- sprouted quinoa, or other grain or seed

1. After the veggies marinate for 12-24 hours, strain the veggies, keeping liquid.
2. Put marinade liquid in blender with:
- 1 C almonds
- ½ C fresh parsley (or 1 T dry parsley)
and blend until creamy smooth.
3. Mix the sauce back into the marinated vegetables.
4. Sprinkle with raisins.

This is pretty good if you have the right vegetables. I didn't really use the seeds, though. I didn't have enough since it was before grocery night. And it was good. Just DON'T USE POTATOES! <lol>

Cheers. :)

[banana shake]

My favorite is always the chili recipe from this forum. Here's my "simplified" version (fewer steps). It looks like a lot of work, but goes together very quickly, and it's almost all veggies.

• one to three cups frozen corn
• ¼ cup olive oil
• Celtic salt to taste

Mix above together in a large bowl.


• 2 carrots
• 2 celery
• 1 red bell pepper
• ½ medium onion

Chop each type of veggie individually in the food processor until finely chopped, but not pureed. Add to above.

Sauce:
• ½ to ¾ cup sun dried tomatoes, soaked & drained
• 4 tomatoes
• 2 avocados
• 1 Tablespoon freshly grated ginger
• 2 Tablespoons chili powder
• 2 teaspoons ground cumin
• about ¼ generous teaspoon cayenne

Process above to sauce consistency in food processor & add to veggies. Stir to combine. Heat to finger-warm in a saucepan, or place in a baggie & dehydrate until warmed through.

[Diana Cda]

Hey, this sounds good. One question, I'm leery of using corn. I was told that if it's not organic, it's genetically modified. Anyone know anything about that?

I love corn, but I'm always afraid to eat it because of that.

Thanks. :)

[Diana Cda]

I think that these recipes I found, esp. since they're all fairly simple and all found together, will be what helps me. I hope it's okay to post. It's a BIG list! I'll follow it up with the list of recipes below all by itself ...

[Diana Cda]

2008-03-10 11:52:01 (http://www.rawfoodsupport.com/read.php?4,90792,90850#msg-90850)

Re: Pasta Sauces Posted by: Jgunn (IP Logged) Date: March 07, 2008 02:08PM
I've posted this before maybe you can find something below to mix an match an tickle your tastebuds:

ALFREDO SAUCE DRESSING:
2 c macadamia nuts
½ C pine nuts
2 T lemon juice
¼ t garlic paste
21½ C water
1 T thyme
¼ small red hot chili peppers (optional), or crushed red pepper, or chilli powder
¼ t dulse and/or kelp in lieu of sea salt
*Purée all ingredients until smooth ...

ANNETTE'S FAVORITE SALAD DRESSING:
1 C oil
½ C homemade raw ketchup
¼ C lemon juice
1 T date paste or agave nectar
½ t mustard powder
¼ t garlic paste
*Purée all ingredients until smooth ...

ARTICHOKE DRESSING:
1 T lemon juice in lieuf of apple cider vinegar
¼ C water
1 T date paste or agave nectar
¼ t garlic paste
½ T basil, dried
½ T oregano, dried
¼ T white pepper
2 artichoke hearts
*Purée all ingredients until smooth ...

AVOCADO DRESSING, SIMPLE:
1 avocado
1 T lemon juice
*Purée all ingredients until smooth ...

AVOCADO MAYO DRESSING:
1 C pine nuts
1 large avocado
2 T lemon juice
¼ t dulse and/or kelp in lieu of salt
¼ t garlic paste
*Purée all ingredients until smooth ...

AVOCADO-SPINACH DRESSING: (from "Rainbow Green Live-Food Cuisine")
1 avocado
2 C spinach, chopped
½ apple
1 T cayenne pepper
1 T dulse and/or kelp in lieu of Celtic salt
1-2 T water (or more)
*Purée all ingredients till smooth and creamy

AVOCADO-TOMATO DRESSING:
1 large tomato chopped
½ cucumber, peeled
1 small avocado peeled, pitted
1 T fresh oregano or ¼ dried
*Purée all ingredients until smooth ...

BALSAMIC-BELL PEPPER DRESSING:
1 bunch basil, stems removed
¼ t garlic paste
½ red onion
1 sweet bell red pepper
¼ C lemon juice in lieu of balsamic vinegar
¼ t dulse and/or kelp in lieu of sea salt
*Purée all ingredients until smooth ...

BALSAMIC-PARSLEY DRESSING:
3/4 C water
¼ C lemon juice in lieu of balsamic vinegar
1-2 T capers
2 T dijon mustard
1 ½ T dried basil
1 T fresh parsley minced
*Purée all ingredients until smooth ...

BANANA DRESSING:
1 ripe banana
½ C water
2 T lemon juice in lieu of rice vinegar
1 T date paste or agave nectar
1 T mustard powder in lieu of grainy mustard
1 ½ T cumin
¼ t dulse and/or kelp in lieu of sea salt
1/8 T pepper
*Purée all ingredients until smooth ...

BASIC DRESSING:
¼ C lemon juice in lieu of red wine vinegar or rice vinegar
1 T date paste or agave nectar in lieu of stevia
¼ t garlic powder
¼ T onion powder
1/8 T cayenne
1 T Nama Shoyu
1 ½ T mustard or termeric powder in lieu of dijon mustard
1/3 C water or veggie juice
*Purée all ingredients until smooth ...
VARIATIONS: (just add to basic recipe:
ITALIAN: 1 ½ T oregano, 1 T basil, 1 T tarragon (all dried + crushed (use mortar + pestle or just use back of spoon and bowl)
TARRAGON: 1 ½ T dried tarraton, crushed
CUMIN: ¼ T cumin

BASIL VINAIGRETTE
½-1 C oil
1/3 C lemon juice
¼ C date paste or agave nectar
3 T basil, chopped
¼ t garlic paste
¼ t dulse and/or kelp in lieu of sea salt
*Purée all ingredients until smooth ...

CAESAR SALAD DRESSING:
5 T raw tahini
¼ C pine nuts
2 T tamarind paste
¼ t garlic paste
2 green onions, or ¼ cup sweet onion
2-3 T lemon juice
2 T date paste or agave nectar
1 T nutritional yeast
1 t black pepper
¼ t dulse and/or kelp in lieu of salt
2 T oil
1-2 T water
*Purée all ingredients until smooth ...

[Diana Cda]

CARROT-AVOCADO DRESSING:
1 C carrot juice
1 small avocado peeled, pitted
2 T Braggs
*Purée all ingredients until smooth ...

CARROT-CELERY DRESSING:
½ cucumber, peeled
1 C carrot shredded or large handful small carrots
1 celery rib cut in pieces
2 T Nama Shoyu in lieu of Braggs
¼ C ground almonds
*Purée all ingredients until smooth ...

CHILLI-CILANTRO DRESSING:
1 jalapeño pepper, de-veined and chopped (careful not to touch eyes with hands while doing this!)
¼ C fresh cilanto
¼ C water
¼ C fresh lime juice
¼ t garlic paste
2 T date paste or agave nectar in lieu of raw honey
¼ T pepper
*Purée all ingredients until smooth ...

CHRIS'S FAVORITE SALAD DRESSING:
1 C extra virgin olive oil
3 T ablespoons raw, unfiltered, organic apple cider vinegar
3 T ablespoons raw organic honey
¼ t garlic paste
1 T easpoon Italian herb seasoning
2 T easpoons of Celtic Sea Salt
*Purée all ingredients until smooth ...

CITRUS DRESSING:
1 orange juiced
2 T lemon juice
1 T lemon juice in lieu of balsamic vinegar
¼ t garlic paste
¼ t dulse and/or kelp in lieu of sea salt
¼ T dry mustard
½ T date paste or agave nectar
*Purée all ingredients until smooth ...

CREAMY ZUCCHINI DRESSING: (from "Rainbow Green Live-Food Cuisine")
2 C zucchini chopped
1 T lemon juice in lieu of raw apple cider vinegar
1 T olive oil
1 T Italian seasoning
1 T dulse and/or kelp in lieu of Celtic salt
*Purée all ingredients until smooth ...

DARLENE'S FAVORITE SALAD DRESSING:
½ avocado, peeled
1 celery stalk
1 tomato
¼ C fresh snipped chives
¼ C fresh snipped parsley
½ C coarsely chopped onion
1 C water
¼ C apple cider vinegar (organic)
¼ t dulse and/or kelp in lieu of salt
*Purée all ingredients until smooth ...

DRESSING/DIP:
1 C almond milk
1 C oil
1 T onion powder
*Purée all ingredients until smooth ...

GINGER-SESAME DRESSING
¼ t garlic paste
1 T fresh ginger -- coarsely chopped
3 T lemon juice in lieu of rice wine vinegar or apple cider vinegar
2 T Nama Shoyu
2 T oil
3 T tahini made out of ground sesame seeds w/a bit of oil added
2 T oil
*Purée all ingredients until smooth ...

GRAPEFRUIT DRESSING:
½ C red grapefruit juice
2 T lemon juice
¼ t garlic paste
¼ t dulse and/or kelp in lieu of sea salt
1 T cumin
1 T lemon pepper
*Purée all ingredients until smooth ...

ITALIAN TOMATO-BASIL DRESSING:
5 sundried Tomatoes, soaked
1 C tomato, chopped
¼ t garlic paste
¼ C fresh basil, chopped
¼ C water
2 T lemon juice in lieu of balsamic vinegar
¼ t dulse and/or kelp in lieu of sea salt
*Purée all ingredients until smooth ...

GRAPE JUICE AND AVOCADO DRESSING:
"One of my favorite raw recipes is to make 1 cup of fresh grape juice and put it into a blender with the flesh of one ripe avocado.
It makes a wonderful sweet sauce for over strawberries, peaches, nectarines, apples, etc. Just use your imagination."

ITALIAN DRESSING:
½ C oil
¼ C lemon juice
¼ t garlic powder
1 T whole grain mustard or ground mustard or turmeric
½ C water
1 green onion
1 T date paste or agave nectar
Dash cayenne to taste
*Purée all ingredients until smooth ...

ITALIAN SUNFLOWER DRESSING:
1 C sunflower seeds, soaked
¼ C flax oil
¼ C lemon juice
1 T Nama Shoyu
½ T dried basil
½ T dried oregano
½ T dried thyme
*Purée all ingredients until smooth ...
VARIATIONS:
* orange juice and tahini (I simply squeeze the juice on the salad, then pour tahini, and then mix)
* strawberries and tahini, processed
* lemon juice, tahini, water, processed
* as above, but use nuts/seeds (macademias, sunflower, hemp, sesame etc), processed with water, instead of tahini

MERRY'S FAVORITE SALAD DRESSING:
1 avocado
¼ t garlic paste
1-2 T water
1 T lemon juice
*Purée all ingredients until smooth ...

ORANGE-MANGO DRESSING:
1 mango ripe, peeled
½ C orange juice
½ T curry
½ t garlic paste
*Purée all ingredients until smooth ...

ORIENTAL GINGER DRESSING:
2 T lemon juice in lieu of apple cider vinegar
½ T date paste or agave nectar in lieu of stevia
½ T sesame oil
1 T Nama Shoyu
2½ C pineapple juice
1 T ginger, grated
*Purée all ingredients until smooth ...

PEAR SALAD DRESSING:
1 pear
¼ C pine nuts
¼ t garlic paste
1 T lemon juice
2 T oil
¼ t dulse and/or kelp in lieu of salt
¼ t cayenne
*Purée all ingredients until smooth ...

POPPY SEED DRESSING:
4 T lemon juice
4 T orange juice
½ C almonds, soaked
2 T green onion
½ T paprika
2 T poppy seeds
*Purée all ingredients until smooth ...

Ranch - CREAMY MAC RANCH DRESSING
½-1 C macadamia nuts, ground
1/3 C lemon juice
2/3 C oil
¼ t dulse and/or kelp in lieu of salt
¼ t Italian seasoning
½ T sage
*Purée all ingredients until smooth ...

Ranch - RANCH DIP OR DRESSING:
1½ C cashews or macadamia nuts, or combination of both
½ C water
3 T fresh lemon juice
¼ t garlic powder
1-2 T Celtic Sea salt
½ T dried dill
½ T dried basil
1 stalk celery
*Purée all ingredients until smooth ...

RASPBERRY DRESSING:
1 shallot chopped (about 1 T onion)
3/4 C frozen raspberries
1/3 C apple juice (or gave nectar)
¼ C lemon juice in lieu of raspberry vinegar
1 T mustard powder in lieu of dijon mustard
1/8 T dulse and/or kelp in lieu of sea salt
*Purée all ingredients until smooth ...

RHONDA'S FAVORITE SALAD DRESSING:
1/3 C lemon juice
1/3 C honey (raw & unfiltered)
1/3 C extra virgin olive oil
¼ t garlic paste
1 T sweet onion or onion paste
Celtic Sea Salt to taste
1 T easpoon oregano
½ T easpoon basil
*Purée all ingredients until smooth ...

RICHARD'S FAVORITE DRESSING:
1 avocado
1 T lemon juice
1 T flax seed oil
Celtic Sea Salt to suit taste
Dash of the following: cayenne pepper; curry; kelp powder; favorite dried herbs (I use a mix of basil, chervil, tarragon, marjoram and chives). Find an herb mix that you like. Add distilled water to consistency you like--the thin you can use on salads, the thick as a veggie dip or whole grain/rice snack cracker spread.
*Purée all ingredients until smooth ...

RUSSIAN DRESSING:
1 avocado
1 small tomato
1 T date paste or agave nectar
1 T lemon juice
½ T Celtic sea salt
¼ t garlic powder
*Purée all ingredients until smooth ...

RUTH'S FAVORITE SALAD DRESSING:
1 C flax oil (or extra virgin olive oil)
1 T ablespoon basil (or Italian herbs)
¼ t garlic paste
1 T ablespoon dried onion flakes
Celtic Sea Salt to taste
Mix with a hand blender or shake in a jar.

SALAD DRESSING:
1 pear
2 T pine nuts
¼ t garlic powder
1-2 T lemon juice
1-2 T oil
dash of sea salt
1/8 t cayenne pepper, sweet
1/8 t dried herb of your choice
*Purée all ingredients until smooth ...

SOUTHWESTERN DRESSING:
½ C salsa (any kind you make)
3 T lime juice
1 T white wine vinegar
1 T dijon mustard
¼ T chilli powder
*Purée all ingredients until smooth ...

SOY-GINGER DRESSING
2 T cider vinegar
2 T Nama Shoyu in lieu of soy sauce
4 T oil
½ T date paste or agave nectar
½ T ground ginger
¼ t garlic paste
*Purée all ingredients until smooth ...

SUN-SEASONED TAPANADE DRESSING:
Tapanade is a traditional Mediterranean spread or condiment made from olives and olive oil. This recipe includes the sweet addition of sundried tomatoes for body and savory flavor.
1 C sundried olives, pitted
1 C sundried tomatoes, soaked for about 5-15 minutes in water
2 T oil
1 C artichoke hearts, chopped (optional)
¼ t dulse and/or kelp in lieu of salt
*Purée all ingredients until smooth ...

SWEET AND SOUR ONION DRESSING:
1 med. yellow onion
1 T honey
1 T celery seed (this is key)
2 T . dry mustard
3/4 C apple cider vinegar
3/4 C olive oil
*Purée all ingredients until smooth ...

TAHINI SALAD DRESSING:
¼ C lemon juice
½ C oil
1/3 C tahini, or sesame seeds ground + mixed with enough oil to make a fairly runny mixture
1 T onion or onion paste
¼ t garlic powder
1 T date paste or agave nectar
¼ C water
Celtic Sea Salt to taste
*Purée all ingredients until smooth ...

THOUSAND ISLAND DRESSING:
2 red bell peppers
2 tomatoes
1 C celery, chopped
½ C pine nuts, soaked 2 hours
½ C sunflower seeds, soaked 6-8 hours and rinsed
½ C fresh parsley
½-1 C water
4 T lemon juice
¼ t dulse and/or kelp in lieu of salt
*Purée all ingredients until smooth ...

TOMATO-BASIL VINAIGRETTE
1 C oil
½ C lemon juice
½ C sundried tomatoes
½ C basil, chopped
1/3 C pine nuts
2 T water
1-2 T date paste or agave nectar
*Purée all ingredients until smooth ...

WIZARD DRESSING DRESSING:
¼ C tomatoes
6 T apple cider vinegar
2 T nama shoyu
2 T date paste or agave nectar
¼ t garlic paste
½ C soaked sundried tomatoes
¼ C olive oil
dash of sea salt
1 T lemon juice
*Purée all ingredients until smooth ...

ZESTY LIME DRESSING: (for those this will work for)
¼ t garlic paste
2 T capers
2 T raisins
T lime juce
1 T lime zest
1 T whole grain mustard
½ T date paste or agave nectar in lieu of stevia powder
2-3 T cilantro, chopped
*Purée all ingredients until smooth ...

[Diana Cda]

Phew, sorry. Very long I know. But what a time-saver it's been to have a bunch of recipes like this altogether.

Pls note, the above list is presented quite differently from the original webpage. I cleaned it up to my taste for my own use. Pls forgive that it is different from what original poster provided.

Also, a note about substitutions, etc.:
------------------------------------
Since I cleaned up this list for my own use, I did my usu. cleaning up not just in terms of text formatting. I standardized it somewhat and tried to put the recipes in some sort of alphabetical order.

Beyond that I also switched for prepared products. For example, I will always use Nama Shoyu over Bragg's or any type of soy. I always substitute celtic or himalayan salt for dulse and kelp, garlic cloves for a garlic paste I make by chopping up garlic cloves in a mini chopper to which I then add a tiny bit of lemon juice. Into a jar and into the fridge it goes. I tend to substitute 1/8 of a tsp or so of garlic paste per clove of garlic.

A note: sometimes there's a bit of a chemical reaction that turns this garlic paste green. It appears so far that this is quite harmless. I did endless research on the net and, so far, that's the case. No taste difference and it rarely happens but just so you don't freak out when your paste turns greenish! If memory serves, it's the acidity that affects something in the pigment in the garlic, or some such. Anyway, if anyone hears to the contrary, pls advise. But taste is probably a good indicator. No off-taste or anything at all.

I do the same for onion. I peel and put the onion in a mini chopper. Add a bit of lemon juice, put it in a jar and then into the fridge.

All vinegars of any kind I substitute with lemon juice.

Anyway, enjoy! I made the artichoke dressing today and found that it was quite good. I haven't tested much of the dressings above yet, but it'll be an adventure.

Enjoy! :)

[Diana Cda]

Date paste: I fill one of the larger-sized Magic Bullet blender cups to near the top with dates. I then fill with water to cover the dates. I close with one of the black lids with no holes (i.e., no holes in the top like the shakers, yet also not one of the comfort lids). 24 hours later, I just blend the dates and water together in the same Magic Bullet blender cup. Put the cover back on and it's back into the fridge ready whenever I need a sweetener.

Lemon juice: I buy 6 to 8 lemons at a time when I do my groceries. When I get home, I just juice them all up in an orange juice manual press. It takes between 5 and 10 minutes and I have lemon juice always available for food preparation for the next 1 1/2 - 2 weeks.

Cheers. :)

[SuzyQ]

Wow!!!!! How very generous of you to take all that time & effort to share with us. A lot of us are new and I, for one, can never have too many recipes. Thank you so much!

[JEN]

Wow thanks for all the recipes!!!

For veggies I like zucchini pasta with marinara and marinated veggies. There are many different marinara recipes in this forum. I like Alissa's with less garlic than it calls for and I add a little fresh basil, parsley and oregano. I marinate mushrooms, peppers, onions, and carrots in olive oil and sea salt and if I want it warm I dehydrate them for a couple of hours. I use these same veggies in my pad thai recipe. Sometimes I use coconut noodles instead of zucchini. I like Carmella's pad thai recipe found at www.thesunnyrawkitchen.blogspot.com

My favorite diced veggie salad

1 cucumber diced
1 piece red, yellow, and orange bell pepper diced
1 half sweet onion sliced thin
about 5-6 button mushrooms sliced
1 avocado
tomatoes
diced fresh herbs of choice (I use cilantro, curley parsley, and italian parsley)

for dressing I use
equal parts lemon juice and olive oil with a dash of sea salt.

You could also try blended soups. I like
spinach
parsley
italian parsley
cilantro
carrot
celery
cucumber
tomatoes
garlic
sea salt
a little warm water
avocado for a creamier texture.

Blend all in a vitamix except avocado and add it in last and blend again. Yum!!

Best of luck to ya!!

[mellow_muse]

Thank you for this great thread! I love getting new veggie recipes! Here's one I thought sounded really good... I might make this tonite! (Thanks to forum member Sport for sending me this one :))


Veggie A La Grecque
Vegetables a la Grecque, means "in the Greek manner." In the original version, the vegetables are cooked in the mixture and then served chilled. The raw variation marinates the vegetables, then serves them. Try this with asparagus, celery, cauliflower, mushrooms, onion slices, zucchini green beans, broccoli or yellow
squash.
Juice of 2 lemons
6 Tablespoons olive oil (or walnut, or flax oil)
1/2 teaspoon of each of the following: sea salt, fresh ground
pepper, Dulse, Nama shoyu or tamari, maple syrup
2 celery stalks, cut-up
1 teaspoon dried basil, oregano or thyme
Place all in blender and blend until smooth. Marinate a selection of cut vegetables (1 ½-2 ½ cups) from one hour up to overnight.

[SerenityGrace]

More than recipes, I would love to know someone has put together menu plans. I'm new to RAW and I'm not sure how to do menu planning in order to have a well rounded variety of foods. I don't want just salads and a bowl of fruit.