The Raw Glow Blog

Category — condiments

Raw Vegan Parsley Pesto

vegan parsley pesto

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

Today I share with you a simple recipe for vegan parsley pesto. Parsley is the world’s most popular herb and one of my favorites. It’s an excellent source of vitamin K and vitamin C as well as a good source of vitamin A (beta-carotene), folate, and iron.

If parsley is not your favorite herb, feel free to use another. For vegan pesto you can also use any type of herb you like or a combination of herbs and greens. Some of the herbs and greens you can use to make vegan pesto are: parsley, basil, cilantro, mint, spinach, arugula, and stinging nettles. I also like to add raw or sun dried tomatoes and raw red bell peppers occasionally.

For vegan pesto, you can also use different types of nuts, such as pine nuts, walnuts, pecans, pistachios, cashews, Brazil nuts, almonds, hazelnuts or macadamia nuts.

I also like to use a little bit of nutritional yeast, chickpea miso paste, and lemon juice to get a cheesy flavor without using cheese.

Most pesto recipes call for a lot of oil, but I prefer to use the oil sparingly to save on the fat calories. Feel free to add more oil to your liking.

I made this raw vegan parsley pesto in the food processor with the S-blade, but you could also use a high speed blender.

Feel free to use it as a dip for veggies or if you have a spiral vegetable slicer you can pour it over a nice plate of raw zucchini pasta or your favorite gluten free pasta. Enjoy!

vegan pesto

Vegan Parsley Pesto

1 cup tightly packed flat leaf parsley
1 cup chopped red bell pepper (orange or yellow bell pepper are fine too)
1/2 cup shelled raw walnuts
1/4 cup extra virgin olive oil
1-2 cloves raw garlic
2 tablespoons nutritional yeast (optional)
2 tablespoons fresh lemon juice
2-3 teaspoons chickpea miso* (by Miso Master)
1 teaspoon fresh lemon zest
1/2 teaspoon paprika powder
1/8 teaspoon cayenne powder
1/8 teaspoon fresh black pepper or to taste
sea salt (only if needed, miso should be salty enough)

Add the raw garlic cloves to an empty food processor with the S-blade and run on high until the garlic is minced. Add the rest of the ingredients except the olive oil and run on high until the ingredients blend together. While the food processor is still running, slowly drizzle the olive oil through the chute. Taste and adjust for seasonings. Store in an airtight container in the refrigerator. Will keep in the fridge a few days. Makes just over a cup of vegan parsley pesto.

*If you don’t have chickpea or another mellow sweet miso, you can use about 1/2 teaspoon sea salt instead.

  • You can get organic farmer direct walnuts here.

raw vegan parsley pesto

Thank you for visiting the Raw Glow Blog, if you liked this raw vegan parsley pesto recipe please “like it” below. Comments are always welcome.

♥,
C

Learn How to Make Pasta Out of Vegetables

February 5, 2014   2 Comments

Raw Vegan Ketchup Recipe

raw vegan ketchup recipe

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

Raw Vegan Ketchup Recipe

2 cups chopped tomatoes
3 chopped and pitted large mejidool dates
1/4 cup sun dried tomatoes (a small handful)
2 teaspoons raw apple cider vinegar
1/4 teaspoon sea salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
pinch white stevia powder to adjust for sweetness (optional)
high speed blender

Add the chopped tomatoes into the bottom of the blender first and then add the other ingredients. Blend in a high speed blender until smooth, using the tamper if necessary. If not sweet enough for your taste, add a pinch of white stevia. Use this vegan ketchup recipe as you would regular ketchup except for it only lasts about 5 days in the fridge before it goes bad. Makes 1 cup vegan ketchup.

Want to know what else you can do with this raw vegan ketchup recipe? You can make a raw food French salad dressing recipe using the recipe below. Enjoy!

raw food french dressing

Raw Food French Salad Dressing

2/3 cup raw vegan ketchup (see recipe above)
1/2 cup olive oil
1/4 cup raw honey (or other natural sweetener of choice)
1/4 cup apple cider vinegar
1 tablespoon lemon juice
2 tablespoons finely minced shallot
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Water (to thin to desired consistency if necessary)
Pinch white stevia powder (if not sweet enough)

In a small bowl add all the ingredients and whisk well. Add water to thin if necessary. Taste and adjust seasonings. Add more honey or stevia powder if not sweet enough. For a creamier consistency you can use a food processor or blender. Let the dressing marinate in the refrigerator for at least an hour. Enjoy over your favorite greens.

Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Comments are always welcome.

♥,
C

enjoy free shipping with your vitamix purchase

December 30, 2013   No Comments

Raw Food Cashew Dip – with Spinach and Kalamata Olives

At the farmer’s market the other day I noticed that the local hummus booth was selling a mixture of crumbled feta cheese drizzled with olive oil and fresh herbs. It inspired me to make a Mediterranean inspired raw food cashew dip with spinach, fresh oregano, and kalamata olives. This raw food dip is completely vegan and contains no feta cheese, just soaked cashews, but it tastes so good you won’t miss the cheese. Spread the raw food dip on veggies, raw crackers, or pita chips. Delicious!

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

raw cashew dip

Raw Food Cashew Dip – with Spinach and Kalamata Olives

1 and ½ cups soaked cashews (soaked for at least 6 hours)
1 cup baby spinach
4 tablespoons fresh lemon juice
4 tablespoons water
3 tablespoons chopped kalamata olives (about 10-12 olives)
2 teaspoons chopped fresh oregano
2 teaspoons extra virgin olive oil
1 small clove garlic, chopped
1 teaspoon sea salt
1/8 teaspoon cracked black pepper or to taste

Rinse the soaked cashews and put them in your food processor with the S-blade and add the chopped garlic, water, lemon juice, olive oil, salt, and pepper. Process on high speed, stopping a few times to scrape down the sides. When you get a smooth consistency add in the oregano, spinach, and chopped olives and pulse a few times. Transfer to a serving bowl. Will keep in the refrigerator for a few days. Enjoy!

raw food dip

Tips

  • In the picture above I served the dip with raw kohlrabi slices, but you could use any vegetable such as cucumber, bell pepper, carrot, or jicama.
  • I like to get my raw cashews from here.

Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Comments are always welcome.

♥,
C

Navitas Naturals - The SuperFood Company

December 30, 2013   No Comments

Raw Vegan Sour Cream – With Avocado

Raw Vegan Sour Cream - With Avocado
Raw Vegan Sour Cream - With Avocado
While most avocado sour cream recipes blend avocado with sour cream, this raw vegan sour cream recipe is made completely with avocados and can be used as a replacement for traditional sour cream. You can use it as a tasty non-dairy dip for raw vegetables or dollop it on top of grains, beans, soups, and steamed vegetables. My husband loved the raw vegan sour cream on top of a baked potato and was amazed it was completely vegan!

Prep Time: 15 minutes

Yield: 1 cup (serving size is 2 Tablespoons)

Nutrition Information:
  • 49 calories
  • 4 grams of fat
  • 0 grams of sugar
  • 75 milligrams of sodium
Ingredients:
  • 1 and 1/2 Medium Haus Avocados
  • 6 Tablespoons Water
  • 2 Tablespoons Raw Apple Cider Vinegar
  • 1 Teaspoon Fresh Dill (or 1/2 teaspoon dried)
  • 1 Tablespoon Chopped Green Onion or Chives
  • 1/4 Teaspoon Sea Salt (or to taste)
  • 1/4 Teaspoon Cracked Black Pepper (or to taste)
Instructions:
Blend all ingredients in a high speed blender such as the Vitamix until completely smooth and creamy. Taste and adjust seasonings. Will last in the fridge for a few days only. Use as you would regular sour cream. Enjoy!

 

raw vegan sour cream with baked potato

Tips

  • The nutrition info is per serving size of 2 Tablespoons for a total of 8 servings per batch.
  • You might need to adjust the apple cider vinegar amount for the desired amount of tang.
  • Best to make this recipe in a high speed blender such as the Vitamix or you might need to add more water or make the recipe in a food processor with the S blade.

I hope you enjoyed this recipe and please do share with me how you decide to use the raw vegan sour cream recipe in the comment’s section below.
♥,
C

enjoy free shipping with your vitamix purchase

June 17, 2013   4 Comments