Meatless Monday Roundup: 4 Raw Food Recipes

Even if you’re not part of the raw food movement, it doesn’t hurt to eat a raw meal every once in awhile. Not only do raw food recipes offer a different distribution of vitamins, minerals and antioxidants, but you have the benefit of more fiber and therefore a fuller feeling after eating, not to mention a host of delicious recipes!

Try out some of our favorite raw food recipes this Meatless Monday, from main courses all the way to unbelievably delicious dessert.

First off, try our spiralizer zucchini pasta. Using a spiralizer makes pasta that looks like spaghetti but is actually zucchini. Served with a savory, creamy sauce made of tahini, soy sauce and nutritional yeast, this pasta is satiating and delicious! Depending on the season, you can garnish with avocado, tomato, or the raw vegetable of your choice.

raw vegan wraps

Image: tifotter

These raw veggie wraps are super easy to vary. Use whatever raw vegetable you have on-hand, and be sure not to skimp on the sauce. If you use peanut butter, it’s reminiscent of satay sauce, but you can use any nut butter you like. Wrap them either in nori or in rice paper — or both to offer more variety in texture and color.

If you thought you couldn’t have ravioli on a raw diet, think again. Our deconstructed raw beet ravioli are as flavorful as they are colorful. Raw beets form the “pasta” portion of the ravioli, and they’re filled with a flavorful blended cashew filling, with nutritional yeast adding just the right amount of savory umami flavor to imitate the cheese filling of more traditional ravioli.

raw strawberry shortcake

Image: Jennifer

Dessert doesn’t have to be limited to raw fruit in a raw food diet. The proof lies in this raw vegan strawberry cheesecake that would have even non-raw vegan friends clambering for more. The crust is made with a combination of crushed nuts and dates, for a sweet and flavorful base. The filling has a puréed raw cashew base flavored with coconut oil, vanilla and honey. Add a touch of lemon for the zing of non-vegan cheesecakes. A puréed strawberry sauce on top brings out the strawberry flavor even further.

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Top image: GlowKitchen

Emily Monaco is a food and culture writer based in Paris. Her work has been featured in the Wall... More about Emily Monaco