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Raw Vegan Holiday Salad Recipes

Rawsome Salads

Orange, Avocado, Spinach Salad

This salad recipe kind of sounded like an odd combination, but the flavors actually mesh pretty well together. The sweetness from the orange goes nicely with the tanginess of the lime and creaminess of the avocado.


  • 1 orange
  • 1 Tbsp olive oil
  • 1/4 teaspoon toasted sesame oil
  • 1 Tbsp lime juice
  • Dash of sea salt
  • 2 cups baby spinach
  • 1 avocado, sliced
  • Black pepper to taste


  • Section the orange and use a knife to cut off the skin from the sections. Try to drizzle any of the remaining juice into a small bowl.
  • In the small bowl containing the orange juice, whisk together the remaining juice, olive oil, lime juice, and sea salt.
  • In a serving bowl, add spinach and sliced avocado. Pour dressing over top and gently toss. Sprinkle with black pepper.

Creamy Sea Salad

Dulse is a popular sea vegetable that is good in soups, salads, or even sandwiches. It has a soft chewy texture and a rich reddish brown color. It can be bought in flakes or as whole stringy leaves. Dulse is a good source of protein, B-12, chlorophyll, enzymes, and fiber.


  • 2 cups mixed greens
  • 1 tomato, diced
  • 1/4 cup dulse flakes
  • 1/2 cucumber, diced
  • 1 avocado, diced
  • 1/2 cup sprouts
  • Dash sea salt
  • Dash black pepper (or to taste)


Place all ingredients into a bowl. Gently toss. Add your favorite raw dressing.


Coleslaw always seems to be the salad you take with you on picnics. When using the purple cabbage, it’s definitely one of the prettiest salads. Try it and see if it’s also one of your favorites!


1 cup purple cabbage

  • 1/2 cucumber, diced
  • 1/2 tomato, diced
  • 1 small carrot, shredded
  • 1 green onion, chopped
  •  1 clove garlic, minced
  • 2 tsp ground cumin
  • 2 Tbsp lemon juice
  • 1 tsp sea salt
  • 1/4 cup olive oil


Place all ingredients into a bowl and gently toss.

Simple Green Salad

This recipe is super easy and honestly, you can substitute any of the greens for ones that you like in this or any of the salad recipes. This just has a variety of greens and variety is good for your body! A list of scrumptious salad greens to insure colorful variety…

  • Arugula
  • Cabbage (green or red)
  • Chard, Swiss (green, red or rainbow)
  • Dandelion Greens
  • Endive
  • Escarole
  • Kale
  • Radicchio
  • Romaine
  • Spinach
  • Watercress

It’s easy to pick just one type of green to eat in your salad daily (baby spinach is my choice!), but it’s also nice to give your body a variety, here’s a simple suggestion to get you started.


  • 1 cup red kale
  • 1/2 cup mustard greens
  • 1/2 cup spinach
  • 1 cup arugula


  • Remove ribs from kale and mustard greens.
  • Chop all greens into bite size pieces and toss.
  • Add your favorite vegan raw dressing.

Raw Pad Thai Salad


  • 2 zucchinis, sliced into strips with a vegetable peeler
  • 2 large handfuls of bean sprouts, approx 2 cups
  • 3/4 cup chopped nuts (use almonds, peanuts or cashews)
  • 1 red or yellow bell pepper, sliced into strips
  • 4 green onions, diced
  • 1/2 cup fresh chopped cilantro
  • Juice from one lime
  • 1 tablespoon raw, cold-pressed olive oil
  • 1/4 tsp sea salt


Toss all ingredients together in a bowl until well coated. Add a dash more salt if desired and enjoy!

Vegan Holiday Snack Recipes

Olive Tapenade

Olive tapenade is a great spread to serve with crackers for an easy gourmet appetizer or hors d’oeuvres. This recipe, which uses two kinds of olives, making a nice color combination, adds to the appeal of the dish. This olive tapenade recipe is both vegetarian and vegan, and can be prepared in just a few minutes. You might also want to try this recipe for olive tapenade with sun dried tomatoes, or if you like spicy food, try this version of olive tapenade with peppers and hot sauce.


  • 1/2 cup black olives
  • 1/2 cup green olives
  • 1 tablespoon capers (optional)
  • 2 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper, or to taste


In a food processor, simply process all ingredients for a few seconds, being careful not to process too finely, since tapenade should not be too smooth.

Serve with crackers, flatbread, baguette, or slices of toasted artisan bread.

Tomato and Basil Bruschetta

This easy vegan bruschetta is made with fresh tomatoes and basil and drizzled with olive oil. No cheese is needed if you use fresh red ripe tomatoes and flavorful basil. As for the salt, any kind will do, but sea salt or kosher salt will give the best flavor.


  • 12 slices French or Italian bread, lightly toasted
  • 3 large tomatoes, chopped
  • 1 tbsp extra virgin olive oil
  • 3 tbsp fresh basil, chopped
  • 1/4 tsp sea salt or kosher salt


Combine tomatoes, oil, basil and salt in a covered bowl and let marinate at least 4 hours (do not refrigerate; tomatoes will lose their flavor).

Use a slotted spoon to layer on to bread. Serve immediately.

Spicy Vegetarian/Vegan Bean Dip

A classic vegetarian bean dip with spicy chilies and Tabasco sauce. Vegetarian bean dip is great for a casual vegetarian Super bowl or party appetizer. This vegetarian bean dip recipe is also vegan.


  • 1 – 28 ounce can vegetarian baked beans, drained
  • 1 – 4 ounce can green chilies, diced
  • 3 tbsp vinegar
  • 2 tsp chili powder
  • 1 tsp Tabasco sauce (or your favorite hot sauce to taste)
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 2 green onions, sliced
  • Tortilla chips
  • Preparation:

Drain beans and add to blender. Add chilies, vinegar, chili powder, Tabasco, onion powder, salt and garlic powder blend until smooth. Pour into bowl and garnish with green onions.

Serve with tortilla chips.

Healthy Holiday Indulgence

This is the time of year when we get together with family and friends who are probably less aware of, and surely less sensitive to, the dietary choices we’ve made in regards to the impact food has on our overall health. During this time cravings for the unhealthy foods we’re offered everywhere we go can be a powerful challenge to our coping skills. It can also be somewhat troubling to know how to properly respond to questions (or even criticism) without trying to convert those around you.

Although we know better, we can still have unhealthy cravings. And there’s a thin line between craving and addiction (see THIS POST). It’s critical to keep in mind that healthy eating habits are an advantage, not a deprivation over the holidays. Knowing that you are choosing not to pollute your body with the toxic food ingredients that surround us all during these festive occasions will keep you on track and may even be an inspiration to others – who knows, perhaps they’ll learn to embrace these differences rather than resent them.

You gotta love the old adage, “Nothing tastes as good as health feels”, which prompts us to remember that yucky, lethargic feeling we used to get after indulging ourselves with sugary, salty, fatting, msg-laden foods.

In an ideal world, we would be surrounded by delicious, healthy, nutritious, hypo-allergic foods; especially at holiday time when everyone wants to feel their very best in order to make the most of their celebrations with loved ones. So in the spirit of the holidays, over the next couple weeks this blog will feature a variety of nutritious and satisfying plant based recipes that will help us stay on the path to optimal health and wellness.

We’ll start with these recipes, but stay tuned there’s more to come.

Appetizer – Mushroom-Almond Pate (serves 4 – 8)


  • 1 cup almonds, ground
  • 2 oz. (approx ½ stick of Earth Balance vegan butter substitute)
  • ½ lb. portabella mushrooms, finely chopped
  • ½ tbs. salt
  • ½ tsp. thyme
  • pepper to taste
  • ½ cup water


  • Melt the Earth Balance, add the thyme and sauté the mushrooms.
  • Add the water and allow the mixture to season and cook off a bit.
  • When the liquid is about halved, remove from the heat add the ground almonds and puree to a fine pate.

Serve with warm pita triangles or crackers of your choice.

Lentil, Walnut & Celery Salad (serves 4)


  • 8 ounces lentils
  • 2 celery stalks, thinly sliced
  • 1/2 red or yellow bell pepper, chopped
  • 2 scallions, finely sliced
  • 2 cloves garlic, minced
  • cumin to taste
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/4 cup walnuts, chopped


  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil


  • Cook the lentils with the salt, cumin and a bay leaf until just tender but not too soft depending on what sort of lentils they are.
  • Drain and cool (discard the bay leaf).
  • In a small bowl combine the rest of the ingredients and add to the lentils.
  • Shake together the vinegar and oil and pour over the lentils.

Can be served warm or cold.

Entrée – Tempeh Bourgogne (serves 4)


  • tbs. olive oil
  • pkg. (approx 9 oz.) tempeh, sliced in bite sized pieces
  • package (8 oz.) mushrooms, sliced
  • large onion, chopped
  • 1/2 cup red wine or more if needed
  • 2 tbs. Braggs Aminos
  • salt to taste
  • 1/2 red bell pepper (optional), cut in small pieces
  • 1 tbs. arrowroot flour or cornstarch


  • Heat the oil in a large frying pan.
  • Add the onions and saute until semi-clear.
  • Add the chopped red bell pepper and sliced mushrooms.
  • Lightly saute the vegetables.
  • Add the tempeh pieces and saute until golden brown.
  • Add the wine, Braggs and seasonings.
  • Shortly before serving, mix the cornstarch in a bit of red wine and add slowly this to the mixture in the frying pan, stirring until the sauce thickens.

Serve this with cooked potatoes, either mashed, or boiled.