Marinara Sauce

Yield: 1 cup, 2 servings

1 ripe tomato, seeded and chopped ( about 1/2 cup)
1/2 cup sun-dried tomatoes, soaked or oil-packed
1/2 red bell pepper, chopped (about 1/2 cup)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh basil, or 1 teaspoon dried
1 teaspoon dried oregano
1/2 teaspoon crushed garlic (1 clove)
1/4 teaspoon salt Dash black pepper (optional)
Dash Cayenne

Place all ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara sauce will keep three days.

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From the Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

Mock Rice Pilaf

Yield: 1 serving

1 cup peeld and grated zucchini (about 1 zucchini)
1/8" teaspoon salt
3 tablespoons Marinara sauce (see Marinara sauce recipe)
1 tablesppon chopped pine nuts
2 teaspoons dark or golden raisins, soaked 10 minutes and drained
1 teaspoon minced fresh arsley or dill weed

Place the zucchini and salt in a mixing bowl toss and let rest for 5 minutes. Squeeze out the liquid with you hands and discard. Add Marinara sauce, pine nuts and parsley to zucchini and toss gently. Serve immediately.

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From the Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

Kale Avocado Salad

1 head kale, any variety is great shredded
1 c tomato diced
2 T leek minced (or sweet onion)
1 c avocado chopped
2 1/2 T olive oil or flax oil
1 1/2 T lemon juice
1 t Celtic Sea salt
1/2 t cayenne

In a mixing bowl toss by hand all ingredients together, squeezing as you mix to 'wilt' the kale and creaming the avocado. Serve immediately. As a variation add chopped fresh herbs or your choice of diced vegetables.

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From a cooking class recipe at Vegetaran Summerfest by Chad Sarno

Raw, Dairy-Free Pizza Cheese Recipe

Makes 4 Servings

Ingredients:

2 cups macadamia nuts
3 cloves garlic
2 tablespoons lemon juice
1/2 cup fresh basil
1 teaspoon sea salt
2/3 cup water (or as needed)

Directions:

In a strong blender or food processor, process macadamia nuts, lemon juice, garlic, fresh basil, and sea salt until smooth (drizzle in water slowly as you process until you get a smooth and creamy texture).

Try including this raw, dairy-free pizza cheese in your favorite whole grain sandwich.

This raw cheese recipe is from a raw food cook book called Ani's Raw Food Kitchen.

Raw, Dairy-Free Ricotta Cheese Recipe

Makes 4 Servings

Ingredients:

1 cup walnuts
1 cup pine nuts
1/3 cup miso
1/2 cup fresh parsley
2 cloves garlic
2 tablespoons lemon juice
1 cup water (or as needed)

Directions:

1. Pulse garlic in food processor until processed into small pieces.

2. Add walnuts and pine nuts and process until ingredients become almost powder-like.

3. Add miso and lemon juice. Process again, and drizzle water in while processing until the texture resembles that of a chunky ricotta cheese.

4. Add fresh parsley and process briefly to distribute parsley evenly through cheese.

This delicious, dairy-free ricotta cheese will keep in an air-tight container in the refrigerator for up to four days.

This raw cheese recipe is from a raw food cook book called Ani's Raw Food Kitchen.

Raw, Dairy-Free Dill Cheese Recipe

Makes 4 Servings

Ingredients:

2 cups raw sunflower seeds
2 tablespoons lemon juice
2 cloves garlic
Handful of fresh dill
1/2 cup of water (or as needed)

Directions:

Blend sunflower seeds, lemon juice, garlic, and fresh dill together while slowly drizzling in water until desired consistency is reached; you're aiming to create a creamy texture with this raw cheese.

Enjoy this dairy-free dill cheese recipe over vegan burgers or as a dressing for a large green salad.

This raw cheese recipe is from a raw food cook book called Ani's Raw Food Kitchen.

Raw, Dairy-Free Nacho Cheese Recipe

Makes 4 Servings

Ingredients:

2 cups macadamia nuts
4 tablespoons fresh lemon juice
1 tablespoon naturally brewed soy sauce
1 tablespoon turmeric
1 teaspoon cayenne pepper
1 cup water (or as needed)

Directions:

Use a food processor or strong blender to process macadamia nuts, lemon juice, soy sauce, turmeric, and cayenne. Slowly drizzle water into food processor or blender while processing until desired consistency is reached.

This delightful dairy-free nacho cheese is perfect for drizzling on vegetables like broccoli, cauliflower, and asparagus.

This dairy-free nacho cheese will keep in the refrigerator in an air-tight container for up to three days.

This raw cheese recipe from a raw food cook book called Ani's Raw Food Kitchen.

Sesame Milk

1/2 cup sesame seeds, soaked
4 cups pure water

Blend until liquefied, strain, and serve.

Rice Milk No 2

4 cups hot/warm water
1 cup brown rice (you can either soak the rice for 48
hours or cook rice according to instructions)
4 chopped dates

Mix all ingredients in blender until smooth.  Let the
milk set for about 30 minutes; then, without stirring,
pour the milk into another container, leaving most of
the sediment in the first container. 

OR, if you have a juicer, run milk through the juicer.
If it needs to be even thinner, run it through a cheese
cloth.  The juicer usually does the trick for me.  This
makes about 4-4 1/2 cups.

Rice Milk No. 1

1 cup cooked rice (white or brown)
4 cups warm water
1 teaspoon vanilla extract
1/4 cup almond or cashew pieces

Place all ingredients in a blender and blend until
smooth. Let the milk set for about 30 minutes. Then,
without shaking, pour the milk into another container,
leaving most of the sediment in the first container.
This makes about 4 to 4 1/2 cups.

Notes: When I have used cold water and the rice was
taken out of the refrigerator, it just doesn't come out
that well. I don't know why, but it's best to use warm
water and warm rice (you can nuke it if it's leftover
rice but freshly made is best). I have even let it set
longer than 30 minutes (overnight) without it making a
difference.

Almond Milk

2 cups almonds - soaked 12 hours, minimum
4 cups pure water
4 - 5 dates
1 teaspoon almond flavoring (or vanilla if you prefer)

Drain soaked almonds and place in blender (Vita Mix is
best). Add water, dates, and flavoring.

Blend until nuts are pulverized (about 2 minutes in
standard blender, 1 minute in a Vita Mix). Pour into a
fine mesh bag and "milk the almonds."

Refrigerate well before serving.

*Save the almond mash for cookies.

** This recipe may be made without the dates and
flavoring to use the milk in soup recipes.  If a dessert
milk is wanted add honey and flavoring later.

Sunflower Seed Cheese

Serves 4

A thick, spreadable cheese that is a versatile as it is tasty.

1/2" cup lemon juice
1/2" cup Nama Soyu
4 to 5 cloves garlic, peeled
2 3/4" cups raw sunflower seeds, very finely ground in a food processor

In a high- speed blender [or food processor], combine all of the ingredients, adding the sunflower seeds last. Blend thoroughly until the resulting cheese is smooth and uniform.

We have enjoyed this several times from Mary Ann Keller and she adds the following concerning this recipe: "The first time I made this cheese I followed the recipe exactly as written and I thought it had too much Nama Shoyu... way too strong. So now each time I have made it since, I have changed it just slightly. I personally have found that if I put a little more lemon juice and a little less Nama Shoyu in it, I like it better. I do not put as much garlic in it as they call for either. And..... I did use 3 cups of sunflower seeds instead of 2 3/4 cups. I measure out my

seeds and then grind them. The best suggestion I can give is just to taste as you go along. And, one last thing... I made this cheese in my food processor and not my VitaMix. It took a little longer to get it smooth, using my FP, but I am sure it would have been difficult to get it out of the VitaMix container."

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From Rawvolution by Matt Anderson