We couldn’t quite come up with the perfect name for this recipe. We were back and forth between “Garden Symphony Soup” and “Raw Vegan Italian Blender Soup,” and you can see which one won. For this reason, we went with the very “on the nose” name, as it best describes the recipe. It is a vibrant medley of the a great combination of raw vegan ingredients that swirl together in a symphony of flavor and nutrition!

Unlike a traditional gazpacho, this recipe contains zucchini, not cucumber. The zucchini effortlessly struts into the mix, blending beautifully with the sweetly tart and juicy tomato, which gives the soup its color. The red bell pepper also brings a subtle sweetness and refreshing element to this soup. One of the secret stars of this raw blender soup is the avocado, which helps to make it extra creamy and elegant. One could say that it elevates this simple dish to a decadent creation!

What makes this raw vegan soup Italian is the fresh basil and flat-leaf parsley twirl. They do a little herbaceous dance and complement the richness of the sun-dried tomatoes. Just make sure that the sun-dried tomatoes are purely dried, not soaking in oil and other seasonings. Finally, you have a single clove of garlic that enhances the overall melody of this soup with its bold and savory flavor. You also have the lemon juice, which brightens everything up like a surprise encore! Basically, this recipe is like a giant orchestra that crescendos as you eat it to give you as much flavor as possible. It is plant perfection!

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When we present you with a creative recipe, we try to keep it as simple as possible. The ingredient list may be long or short, but the preparation is meant to be easy. That is especially true for raw vegan recipes. A recipe should not scare you away! It should invite you to make it and inspire you to be more creative in the kitchen. That’s exactly what we though when we came up with this recipe.

All you really have to do for this recipe is soak the sunflower seeds and sun-dried tomatoes for a few hours. Blend them with the other ingredients to create the taco “meat,” and then roll up the nori wraps. Speaking of nori, make sure that you get the sheets that have not been roasted. You can usually find them at a number of grocery stores, especially health food stores. And another quick note about using the nori sheets: make sure to wet your finger and dab one end with it before you roll them up. That will help seal the roll.

These rolls differ from other raw vegan sushi rolls we’ve posted in the past. These have a raw vegan taco “meat” in the center. Roll that smoky, delicious, nutty concoction up with lettuce, bell peppers, avocado, and cilantro and you have a raw nori taquito. If you really want to go the extra mile, feel free to make your own pico de gallo or guacamole to put inside the rolls. That really just depends on the time you are willing to dedicate to this recipe. Whether you make those dips or not, these nori taquitos will have your tasted buds jumping for joy.

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Get ready to spiral into a world of flavor! Before you do that, you have to spiralize some zucchini because you are transforming these plain old vegetables into noodles. If you are cleansing and have not had zucchini noodles yet, you don’t know what you are missing. Tossed in a rich sun-dried tomato walnut pesto, this zoodle dish gives you a break from salads and smoothies. It’s a flavorful dish that boasts impressive health benefits as well!

Imagine twirling your fork around emerald-green zucchini noodles coated in a rich, savory sun-dried tomato sauce. This is not your average meal, folks, it is a flavorful experience that have you questioning your desire to eat real pasta again. Zucchini contains essential vitamins, minerals, and antioxidants, all of which are not in boxed pasta. When you eat raw zucchini, you absorb all of the nutrients that get lost during the cooking process. And let’s not forget about all the fiber in zucchini. Instead of feeling bloated like you would after eating a big bowl of pasta, you’ll feel like you just drank a green smoothie after eating this dish!

This recipe isn’t just about the zooodles; rather, the pesto also packs a nutritional punch. The basil is rich in antioxidants and anti-inflammatory compounds, while the garlic contains compounds that help to boost immune function and reduce blood pressure. So what are you waiting for? Dive into the world of raw vegan zucchini noodles with a sun-dried tomato pesto. Experience the power of ultimate flavor and nutrition!

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“When the moon hits your eye like a big…” bowl of zoodles tossed in a savory tomato sauce, you know that’s amore, right? Sometimes you just have to improvise the lyrics to a classic song in order to fit your raw vegan lifestyle. Even more important than the lyrics are the ingredients you use. Forget the store bought jar of sauce and packaged pasta because you won’t need them for this recipe. In fact, you don’t ever need to use jarred sauce because it is filled with sodium and preservatives.

This raw vegan entree is not only filling, but also a pleasant break from salads and smoothies. The first task is to spiralize the zucchini, which is quite an easy process. We recommend that you use a spiralizer that is not handheld, i.e. it has feet and a hand crank so that you can secure it to your countertop. This type of spiralizer is great for zucchini, sweet potatoes, carrots, and more! Once you have your zoodles, you need to make the sauce. Before you do that, we recommend that you pat the zoodles dry with some paper towels.

The great thing about a savory, raw vegan tomato sauce is that you can achieve great depth of flavor without cooking. When you use the proper seasonings and ingredients, you can achieve greatness. Nutritional yeast gives your sauce a cheesy flavor, which would come from parmesan cheese. The sun-dried tomatoes (make sure they are packaged and not the ones that are jarred in oil) offer a lovely acidity and richness. To help thicken the sauce, you have one date and some raw sunflower seeds. Those may seem like odd additions to your sauce, but trust us…they work!

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What do you love about tacos? All of the flavor tends to come from the seasonings on the meat. Well, you can use the same seasonings that impart those smoky, robust, and signature taco flare on a raw vegan diet. Cumin, chili powder, paprika, sea salt, and garlic can all be enjoyed while cleansing. But what about the meat? While you cannot have meat, you can pulse walnuts and packaged sun-dried tomatoes with the spices to achieve a ground beef-like texture.

The taco “meat” that you end up with is slightly chunky and incredibly hearty. For the sun-dried tomatoes, make sure to buy the packaged variety, not the ones sold in oil. The acidity from the sun-dried tomato can be a little intense, but the avocado, chopped tomatoes, cilantro, and lettuce leaf help counteract the salt. In fact, the romaine lettuce leaf, which acts as the tortilla in this recipe, offers a refreshing crunch. Hit the taco with a squeeze of fresh lime and you’ll be transported to your favorite taco stand.

If you enjoy the walnut taco “meat” in this recipe, you can use it in other creations. Save some and place a dollop or two on a salad during the cleanse. You can also pulse some cauliflower in a food processor to achieve cauliflower rice and mix in the taco “meat” with it. You’ll have your very own raw vegan burrito bowl, which you can top with tomatoes, avocado, onion, and cilantro. The possibilities are truly endless!

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When you’re eating raw vegan, you need recipes that are: a) delicious, and b) filling. Eating a rib or two of celery is not going to fill you up, but enjoying this sunflower seed spread on cucumber slices will. The healthy fats and fiber from the sunflower seeds help you feel full, but make sure not to consume the entire dip. Why, do you ask? Well, eating the entire bowl of the sunflower seed dip will rack up some serious calories.

What makes this dip so flavorful? Aside from the long list of spices, this dip contains sun-dried tomatoes, cilantro, cherry tomatoes, green onion, jalapeño, and more. The tahini enhances the creaminess and adds a subtle nutty flavor. Now, if you are sensitive to spice, you can omit the jalapeño, but with all the other seasonings, herbs, and addition of maple syrup, you should be fine. This dip won’t cause you to breathe fire, but you’ll feel the kick. The refreshing cucumber slices also help tame the spice.

When it comes to blending the ingredients, we strongly encourage the use of a food processor. If you want to make the blending process easier, you can soak the sunflower seeds and sun-dried tomatoes in water (separately) for an hour or so before blending. Soaking will help soften these ingredients and ease the blending process. A good food processor can easily handle ingredients that you don’t soak, though. Finally, the spread should be a little chunky and not like a smooth sauce. Blend it to your desired consistency and then enjoy when ready!

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Pesto is one of the easiest sauces that you can make in a blender. It typically requires a few simple ingredients, but you can change up the ingredients if you want a different flavor profile. There’s no need to include dairy and you can use almonds, walnuts, or cashews in place of pine nuts, which can be quite pricey.

One of the best iterations of pesto is the sun-dried tomato pesto. Sun-dried tomatoes offer a robust, warming flavor with a hint of acidity. Because this pesto is raw vegan, the sun-dried tomatoes have to be dried, not in oil. You can find the fully dried tomatoes in various grocery stores, and they typically come in a bag. The jarred varieties with excess oil are not acceptable to consume while cleansing.

Because you don’t have the excess moisture from the oil, you have to soak the sun-dried tomatoes in water a couple hours before making this pesto. This helps to soften them up and make the blending process much easier. You may also need a little extra water when it comes time to blend. Don’t worry, the water won’t dampen the flavor of this pesto. There are too many powerful ingredients that won’t surrender to a little water! Lastly, it’s best to use a food processor instead of a blender for this recipe. The reason for this is because there isn’t a ton of liquid, so an average blender won’t blend everything thoroughly, or you’ll be left with excess chunks.

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Olives may not be an acceptable food while participating in one of our cleanses, but you can definitely enjoy them post-cleanse. The briny tang of olives easily delights the taste buds, and they are great as snacks or appetizers. How do you incorporate them into dishes, though? One of the most classic olive dishes is a dip or appetizer known as olive tapenade.

Olive tapenade is easy to make and satisfies garlicky, lemony, salty cravings. Often times, you’ll see this paired with bread or cheese plates. It can also work as a spread on healthier nut or seed crackers that are free of unhealthy ingredients like hydrogenated oils. Remaining in the healthier vein, make sure to source your olives from other places besides the can. Too often do people buy canned olives. They can contain so many preservatives! It’s better to go to a store that has an olive bar with different varieties. For convenience, purchase the pitted varieties, otherwise you will spend a long time making this recipe. Time is a valuable currency, so buy pitted olives and whip up this dip in a matter of minutes!

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Spaghetti squash is probably the best gluten-free pasta option in existence. Not only is it nutrient-dense, but it also has a similar texture to real spaghetti, provided you cook it correctly. The last thing you want to do is overcook spaghetti squash because it will become mushy. You won’t be able to shred it like spaghetti if this happens.

As far as the sun-dried tomato sauce goes, it is incredibly easy to make and packed with flavor. The picture for this recipe has the entree plated in the skin of the spaghetti squash half. You don’t need to do this, but it does make you feel fancy. It’s much easier to spoon the sauced squash into a bowl and enjoy it that way. Don’t forget to top with freshly chopped basil or parsley.

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When it comes to spiralizing the butternut squash, take the time to peel the squash and cut off the ends first. cut the squash in half where the long section meets the bulbous section. Using a spoon, scoop out the seeds and pith to make it look like a donut. Not you can spiralize each section with a bit more ease. The next key to this recipe is letting the butternut squash noodles sit in the sauce for at least 30 minutes. This helps soften the noodles, making them much easier to eat.

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