These are some of the recipes I've really been enjoying for lunches and dinners:
California
Rolls
2 sheets nori
2 c alfalfa or clover sprouts
1/4 cucumber, peeled, seeded & cut lengthwise into thin
strips
1/2 avocado, thinly sliced
1/4 c peeled & shredded carrot or carrot ribbons
1/4 red pepper, cut lengthwise into thin strips
tamari for dipping (optional)
I've also liked my mom's nori rolls which had:
Rice
Avocado
Purple onion
Asparagus (slightly cooked)
Cucumber.
The rice is optional. It helps them stick together and is filling and makes it cheaper, but of course is cooked so not suitable if you're trying for 100% raw.
A really simple nori roll recipe is just avocado and sprouts. I think I used buckwheat, lentil, and quinoa sprouts, but you could do any kind.
Kale Slaw with Almond Dressing
1 apple cored and julienned, tossed in 1 tsp lemon juice
2 ½- 3 cups julienned kale, stems discarded
1 ½ cups grated carrot
1 cup very thinly sliced or julienned fennel (optional)
¼ cup cranberries or raisins
Creamy Almond Dressing
½ cup raw almonds
2 ½ tbsps apple cider vinegar
2 tbsps maple syrup, agave or honey
2/3 cup water
¼ tsp minced garlic
¼ tsp ginger
½ tsp mustard
½ tsp sea salt
Blend until smooth.
Pour over salad.
Garnish with 2-4 tbsps chopped or sliced almonds
This Lasagna is great as well:
Lasagna
2 c spinach
1/2 c marinara
1/2 zucchini
1/2 avocado, mashed
Finely chop spinach. Thinly slice zucchini lengthwise (best
if you use a mandoline.)
Layer sauce, zucchini, sauce, avocado, spinach. Repeat. Eat.
Marinara
In a food processor, blend:
1/2 c tomato
1/2 c sun dried tomatoes, soaked
1/2 red bell pepper
1 T fresh basil
1 T EVOO
1 tsp dried oregano
1/2 t garlic
1/4+ t salt
dash cayenne
Walnut or Almond “Meat” Taco Salad
Walnut or Almond “Meat”
1/2 cup almonds (you can also substitute pecans or any other nut)
1/2 cup walnuts (can use all almonds)
1 T ground cumin
1 T ground coriander
1/3 cup olive oil
2/3 t sea salt
1 t nama shoyu or soy sauce
Process almond and walnuts and put aside in a bowl. Add
other ingredients and mix well with a spoon. Keeps for 4-5 days in the fridge.
Salsa
4 tomatoes, chopped
2 scallions
2 cloves garlic
1/2 cup parsley
1/2 cup cilantro
1 T cider vinegar
1 T olive oil
1 T lime juice
1 t cumin
1 t sea salt
Jalapeno to taste
Pulse blend in food processor to blend (I like to leave
large chunks of tomato in and add separately). Let sit for an hour in fridge so
the flavors can blend.
Guacamole
2 avocados
1 tomato
1/4 cup onion or green onions
1/4 cup cilantro
Sea salt to taste
Pinch of Cayenne
Food process until desired consistency.
Cashew Sour Cream
1 1/2 cups soaked cashews (soak 8 hours and rinse)
1/2 t salt
2 T lemon juice
Approx. 3/4 cup fresh water
Blend in blender until smooth. Add more lemon juice or salt
to taste. I like to put this in a squirt bottle and squirt it on top of the
taco or other wraps. It looks pretty
OR Cilantro Cashew Cheeze
1 1/2 teaspoon
garlic
1/2 teaspoon sea
salt
1 cup cashews
2 Tablespoons
lemon juice, fresh, from about 1 lemon
1/4 cup packed
cilantro leaves
1/4 cup water, as
needed
To make cheeze, process garlic and salt
into small pieces. Add cashews, juice, cilantro, and only enough water to
process into a thick cream texture.