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5 delish recipes from This Rawsome Vegan Life (including go-tos for busy weeknights)


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rawsome_vegan_garden_burritos“Do what works for you” is the motto of This Rawsome Vegan Life, a popular food blog that’s become constant source of recipe inspiration for new (and committed) plant-based cooks—and those just looking for inventive ways to turn ingredients like collard greens, Portobello mushrooms, and tahini into dinnertime superheros. (Served with a dash of foodie intel and feminist theory.)rawsome_vegan_cookbook_recipes

And creator Emily von Euw bring her big-hearted candor and make-it-easy ethos, to The Rawsome Vegan Cookbook, her new gorgeous book that’s filled with seriously delicious veggie recipes—some raw, some lightly cooked. (She’s characteristically nonpartisan about it: “I love both,” the Vancouver-based author says.)

The recipes are super clean and clever, yielding the kind of dishes that you’ll want to make again and again. Which is A-OK with Von Euw, who’s also got this amazing food ideology that when you eat clean, you can eat pretty much at will.

“Eat as much as you want. I don’t believe in counting calories or restricting the good stuff in life, so these recipes should be eaten in abundance. All the ingredients in this book are what your body wants, so dig in,” von Euw instructs.

And von Euw doesn’t think eating raw(ish) has to be burdensome. “I am unbelievably lazy so I tend to use as little equipment as possible,” she says, skipping a dehydrator most times and just using the oven on low heat, when needed.

Here, she shares five of her favorite recipes from the book, including a super easy one simply called My Fave Dinner—which she says she eats nearly every night, “and it never gets old.”

Suddenly, I know what I’m making for dinner tonight… —Erin Hanafy

(Photos: The Rawsome Vegan Cookbook)

 

Get Started
2/6

rawsome_vegan_psychedelic_saladPsychedelic Salad
Shredded Carrots, Red Cabbage + Beets with Lemon Sesame Dressing

SALAD
1 small candy cane beet
1 small yellow beet
1 large carrot
1 small red cabbage
3 cups (171 g) leafy greens

LEMON SESAME DRESSING
½ cup (118 ml) water
¼ cup (56 g) tahini
2 tbsp (30 ml) fresh lemon juice
½ tsp sea salt

GARNISH
½ avocado
1 tsp black sesame seeds
1 tsp extra virgin olive oil (optional)

To make the salad: Peel the beets and carrot and remove the outer leaves of the cabbage. Shred the yellow beet, carrot and cabbage on a mandolin slicer or by hand. Slice the candy cane beet widthwise very thinly, on a mandolin slicer or by hand. Set everything aside while you make the dressing.

To make the dressing: Blend all the ingredients together until smooth. Toss the greens in this dressing, then arrange on a plate or in a bowl. Top with the avocado, shredded veggies and candy cane beet, then garnish by sprinkling on sesame seeds and drizzling some olive oil.

 

3/6

rawsome_vegan_garden_burritosGarden Burritos
With Spicy Mushroom Nut Meat, Guacamole + Broccolini

SPICY MUSHROOM NUT MEAT
1 cup (170 g) almonds, soaked for 8 hours
1 ½ cups (71 g) mushrooms
½ tsp cumin powder
½ tsp coriander powder
¼ tsp chili flakes
¼ tsp sea salt
¼ tsp black pepper

GUACAMOLE
2 avocados
2 Tbsp (30 ml) fresh lime juice
½ tsp sea salt

FILLINGS
3 cups (689 g) broccolini
1 Tbsp (8 g) gluten-free tamari
4 huge collard leaves
1 cup (40 g) cilantro
1 cup (341 g) shredded purple cabbage

To make the nut meat: Put all the ingredients in a food processor and process until it forms a chunky paste. Adjust according to taste, adding more spice or salt if desired.

To make the guacamole: Mash the avocado meat with the lime juice and salt until it reaches the desired consistency (I like mine a little chunky).

Toss the broccolini with the tamari and let sit in the oven at 200°F (93°C) for 10 to 15 minutes to soften, or use a dehydrator at 115°F (46°C) for 40 minutes. If your oven doesn’t go that low, just use the lowest temperature and keep an eye on the food since you may need to take it out a few minutes early.

Spread your mushroom nut meat onto the collard leaves, and add in the guac, cilantro, cabbage and broccolini. Wrap up and enjoy!

 

4/6

rawsome_vegan_portobello_yam_burgerEpic Portobello Yam Burgers
With Parsley, Herb Cheeze + Shredded Veg

BUNS
2 tsp (10 ml) extra virgin olive oil
2 tsp (10 ml) gluten-free tamari
4 portobello mushroom caps

BURGERS
1 medium yam
1 cup (50 g) chopped green onion
1 Tbsp (14 g) miso paste
1 tsp cumin powder
1 tsp paprika powder
½ tsp dried rosemary
½ tsp dried savory
½ tsp chili powder
½ cup (76 g) hulled hemp seeds

HERB CHEEZE
½ cup (76 g) Brazil nuts
1 Tbsp (15 ml) fresh lemon juice
½ tsp sea salt, as desired
1 tsp dried rosemary
1 tsp dried basil

ADD-ONS
¼ cup (25 g) shredded carrot
¼ cup (25 g) shredded beet
½ cup (20 g) fresh parsley
2 tsp (7 g) white sesame seeds

To make the buns: Rub the olive oil and tamari into the mushroom caps, then marinate in a dehydrator at 115°F (46°C) for 2 hours, or until they have darkened and are soft and juicy. Alternatively, use your oven at its lowest temperature until you get the same result, around 1 hour.

To make the burgers: Wash and peel the yam, then chop into ½-inch (13-mm) pieces. Throw the chopped yam along with the rest of the ingredients in your food processor and process until it becomes a mushy paste (albeit really yummy). Form into ¼ cup (53 g) patties using a cookie mold or your hands. Dehydrate at 115°F (46°C) in the dehydrator for 1 hour, flip them over, then bake for 1 more hour or until they can hold their shape when you pick them up. Alternatively, use your oven at its lowest temperature ‘til you get the same result, about 1 hour.

To make the cheeze: Blend all the ingredients together until smooth and delicious!

Layer up on a portobello cap: the shredded veg, parsley, a patty, some cheeze, and more shredded beets and carrots. Top it off with another mushroom cap and sprinkle with sesame seeds. Repeat with the other patty. EPIC.

 

5/6

rawsome_vegan_mac_cheezeMac+Cheeze
The Healthy Way

MAC
2 cups (232 g) uncooked whole grain, gluten-free pasta

CHEEZE
2 medium yams
2 tsp (10 ml) apple cider vinegar
2 tsp (10 ml) maple syrup
1 tsp sea salt
3 to 4 peeled garlic cloves, as desired
2 Tbsp (21 g) nutritional yeast
¼ cup (45 g) cashew butter
1 cup (237 ml) water, as needed
1 tsp tumeric
½ tsp black pepper

Cook the pasta according to the package directions.

Wash and peel the yams, then cut into ½-inch (13-mm) pieces and steam for 10 minutes or until tender. Set aside a handful of pieces. Blend the rest of the yam with the remaining cheeze sauce ingredients until the mixture is smooth and thick enough to hold its shape, adding water as needed.

Mix the cheesy sauce into your pasta along with the few pieces of yam you set aside, sprinkle on some cracked black pepper and indulge happily! It’s all good!

 

6/6
rawsome_vegan_my_fave_dinnerMy Fave Dinner
Sweet Potato with Tahini, Lemon + Black Pepper

4 large sweet potatoes
4 Tbsp (56 g) tahini
3 Tbsp (44 ml) fresh lemon juice
¾ tsp black pepper

Preheat the oven to 350°F (177°C). Wash and scrub the sweet potatoes, then poke holes in them with a fork to help them ventilate while they cook. Bake for 40 minutes, then check with a fork to see if they are tender all the way through. If not, flip them over and bake for another 10 or 15 minutes.

Serve on plates: slice them open in the middle, mash them a little with a fork, then drizzle on the tahini, spritz on the lemon juice and sprinkle the black pepper. Perfection.

Feeling sniffly? Try whipping up one of these 17 healthy drink recipes to help you survive cold season, instead.