These raw winter recipes are ideal for when you want something hearty and filling.
They’re speedy, easy to make, and sure to warm your heart.
This is the perfect time of year for raw cuisine.
You can still enjoy all the bounty of summer, but with no added sugars or preservatives.
And don’t worry; things like apple cider braised short ribs won’t be too sweet!
So grab a bowl, and let’s dig in!
This is a simple salad, but it’s absolutely delicious.
It has all the fresh ingredients you’d expect to find in a salad – lettuce, tomatoes, cucumber, etc. It also has some raw vegan cheese and nuts on top.
This is not just a basic salad, though! It’s also full of flavor.
If you want to up its ante with flavors, try adding some chia seeds or chopped onions.
This soup is a beautiful blend of fresh and savory.
It has tofu, kale, carrots, cucumbers, onions, garlic, and tomatoes.
The vegan cream contains coconut milk, so there’s plenty of sweetness.
And this soup is also chock full of protein.
So you’ll get far more nutrients than any vegetable soup can offer.
This soup is a vegan-friendly winter warmer.
It’s rich, creamy, and loaded with all sorts of veggies.
You’ll love this hearty presentation because it looks like a bowl of salad.
But you can eat it as a soup – or even as a side dish.
The carrots and celery are especially good for you.
The kale adds texture to the mix, and the oranges add some sunshine.
Lasagna is one of the most popular Italian dishes around.
There’s just something so comforting about it, no matter what time of year.
This recipe uses raw carrots and mushrooms in place of traditional noodles, giving a veggie twist to this classic dish.
The result is an even more satisfying dish that you’re sure to love!
The secret to these tender and juicy short ribs is the apple cider braise.
This simple ingredient transforms the meat.
I mean, who doesn’t love a little tangy spice with their meat?
Serve this on a bed of creamy collard greens for an amazing side dish.
If you’re trying to stay health-conscious, it can be tough planning meals with lots of veggies.
But this recipe is a lifesaver.
It’s packed with vitamin C from the kale, vitamin K from the Brussels sprouts, and calcium from the spinach.
And it’s also got garlic and lemon for cleansing properties that will make your whole body feel refreshed.
This easy-peasy dish is ready in less than thirty minutes!
Oatmeal is a staple for nutritious breakfast.
To make it vegan, you need to use apples and cinnamon.
I like to add raisins or chopped apricots to my oatmeal for extra sweetness and crunch.
This recipe also uses coconut milk if you want the most creamy texture.
This carrot soup is a lovely addition to your fall dinner table.
It’s creamy, comforting, and will help you feel good this chilly season.
The carrots are roasted to perfection, and the coconut milk gives it a wonderfully nutty finish.
And the turmeric and ginger make it even more special.
Serve it with crusty bread and cheese for an extra satisfying meal!
If you’ve never had sweet potato soup, you’re missing out.
It’s both creamy and hearty, making it a perfect winter warmer.
This one uses coconut milk to make the base and nut butter for the topping.
Chopped almonds or pecans are also mixed into the mix for an extra crunch.
Serve this vegan soup with fresh fruit or whole grain crackers for dipping and enjoy!
If you’re looking for a fall-inspired way to add some color to your table, look no further than this raw winter fruit salad.
Made with just two ingredients, it’s the perfect way to brighten up the palate.
You don’t need anything fancy for this dish.
Just toss all of the ingredients in a bowl and serve.
It doesn’t get much easier than that!
There’s something about the combination of chickpeas and acorn squash that makes me fall in love.
The slow release of flavor is especially satisfying, even without a ton of seasoning.
The recipe calls for quinoa, but you could easily swap it out for any whole grain or pasta.
Stuff acorn squash with spinach, breadcrumbs, and spices then roast until tender.
Add some feta cheese to top the dish for a healthy and hearty vegan meal!
This soup is so hearty, it’ll be a meal for the rest of your life! It’s creamy, chunky, and surprisingly delicious.
It takes just 20 minutes to make and boasts all of the best flavors from wild rice soup.
You can add more veggies or seasonings on top as you go.
It also tastes great served with crusty bread for dipping.
But it’s best if eaten alone.
- 1/4 cauliflower
- 2 celery sticks
- red cabbage
- 1 turnip small
- 2 carrots
- 1 apple green
- 25 g spinach
- 25 g rocket
- Fresh parsley finely chopped
- 1/4 cup almonds
- 1/4 cup pomegranate seeds
- 2 tbsp extra virgin olive oil
- 2 tbsp pomegranate molasses
- 1 small garlic clove grated finely
- Salt and pepper to taste
- Start by washing all the vegetables and fruit. Cut the cauliflower into small florets, slice the celery sticks, shred the red cabbage, peel and dice the turnip and carrots, and core and chop the apple into small pieces.
- In a large mixing bowl, combine the prepared vegetables, apple, baby spinach, and rocket.
- To make the dressing, whisk together the olive oil, pomegranate molasses, grated garlic, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Sprinkle with chopped parsley, almonds, and pomegranate seeds or dried cranberries, and serve immediately. Enjoy!