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Recipes
Whole-food, plant-based cuisine is delicious and healthy. OrganicAthlete members have submitted their favorite recipes for you to enjoy. Search below for simple smoothies, vegan entrees, and raw food delights. Many recipes also include video instruction!

 

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Top tags: vegan  Entree  raw vegan  salad  dessert  vegan meal plan guide  Dressing  beverage  appetizer  Soup  vegan entree  mexican  pumpkin  raw  sandwich  thanksgiving  Appetize  barbeque sauce  Bolognese  Chowder  Coconut Milk  dressings  energy food  fruit  Ginger soup  grains  Italian  Pasta  pie  Pineapple 

Stuffed Acorn Squash

Posted By Abby Rowland, Friday, May 28, 2010
One of my favorite squash recipes I've found! It can be done with or without the steamed spinach - sometimes I prefer to pair just the squash with a spinach/strawberry/orange salad.

Stuffed Acorn Squash

Ingredients
1 acorn squash
3 cups chopped organic celery
1 cup chopped onion
3 tablespoons chopped red pepper
2 cups applesauce or apple butter
1/2 teaspoon curry powder
1 teaspoon cinnamon
1 tablespoon vegetable seasoning
2 6-7 ounce bags organic baby spinach

Instructions
Halve squash and place cut side down in baking dish with 1/8 inch water in bottom of pan. Bake at 350 degrees for 45 minutes. Stir fry celery, onion and peppers until tender with a little water in a pan. Stir in the applesauce, curry, cinnamon and vegetable seasoning. Steam spinach until wilted. When squash is done, turn over and stuff with applesauce/veggie mix. Let bake for 5 more minutes in the oven. Serve each half on bed of steamed spinach.

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Raw Vegan Ginger Soup

Posted By ted carr, Friday, May 28, 2010
This raw soup absolutely delicious! It's nice and creamy and very healthy.

Ingredients :
1/2 Avocado
6-8 large carrots
Grated fresh ginger (as much as you want)
Sea salt to taste
Water until desired consistency is reached

Directions:
-Scoop out half an avocado and place it in a food processor
-Grate 6-8 large carrots and place them in the food processor
-Add a little bit of water
-Turn the prcessor on and blend for a few seconds and then taste it
-Grate as much ginger as you think you want-the more the better!
-Dash a little bit of sea salt into the blend as well
-Blend for a few seconds again and taste it again to see if you've added enough ginger and sea salt
--Enjoy!

(You can warm it up in the oven or microwave but make sure you don't heat it up so much that it cooks it!)

Tags:  Ginger soup 

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Raw Pad Thai

Posted By David Simonson, Saturday, March 20, 2010

Serves 2-3. 

Mix the following in a large bowl:

2 bags of kelp noodles (Whole Foods carries them in San Diego) - first soak in lukewam water and 1/2 cup lemon juice for 30 minutes then drain.

1 large organic carrot, peeled

3-4 handfuls of mixed organic lettuce greens

1 cup of peanuts - chopped in the blender

1 organic red/orange bell pepper chopped

 

Next make the sauce by blending the following":

 I usually start with 1/3 cup of lemon juice, braggs liquid aminos, water and nut butter (peanut or cashew) , along with a pinch of cayenne pepper or 1/2 green jalepeno pepper.   I then add more of any of the above to taste.

Mix sauce in large bowl with kelp noodles, veggies and chopped peanuts and enjoy!

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Cucumber salad/mango curry sauce

Posted By Anny tessier, Friday, March 19, 2010
Cucumber salad/mango curry sauce

4 cup of cucumber chopped
1 cup of chopped celery

Sauce:
1 fresh mango
1 tea spoon of curry
chives to taste

Mix and serve. Very simple and delicious!

Tags:  Entree  raw  raw vegan  salad  vegan  vegan entree 

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Kale Salad

Posted By lisa stein, Friday, March 19, 2010
1 bunch fresh kale, washed and finely chopped
1/4 c red onion, thinly sliced
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1/2 avocado, cubed
1/4 c dried cranberries
toasted sunflower seeds, almonds or pine nuts
1/2 c chick peas or sprouted mung beans
lemon juice and olive oil to taste
sea salt
pepper

Mix everything together; stores well and kale will tenderize if left overnight in refrigerator.  

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Raw Vegan Wraps with Celeriac Stuffing

Posted By Ula Rzeszutek, Friday, March 19, 2010
Ingredients:
1 large celeriac
1 carrot
1 medium apple 
1/4 medium avocado
parsley
large leave lettuce (for wraps)
chopped red sweet pepper
optional: sliced tomatoe and cucumber

Directions:
Stuffing: Chop up celeriac, carrot and apple and blend them together. If you do not have a good blender you can use a grater but this would be a bit more time-consuming. Add chopped parsley and mashed avocado and mix finely. 

Wraps: Put about 3-4 tablespoons of stuffing in one large lettuce leave with 2-3 pieces of chopped pepper (optionally with one slice of tomatoe and cucumber)




Tags:  raw vegan  salad  wrap 

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pasta fagioli soup

Posted By Kathi Creed Altobell, Friday, February 12, 2010
3-4 cups leftover homemade marinara
4 or more cups leftover pasta or cook 1/2 pound broken cooked spagetti
1 can white beans, rinsed
2 cloves crushed garlic
veggie broth
nutritional yeast
stir together the marinara, pasta,  beans and garlic. Pour enough broth in to make a nice soup consistency , heat and serve!. garnish soup with nutritional yeast and serve with nice crusty whole grain bread with a drizzle of evoo or flax seed oil.  Enjoy

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Vegan Corn Chowder

Posted By Te Kawa Robb, Friday, February 12, 2010
Ingredients
• 8 small red skin potatoes, peeled and cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 1/4 cup vegan margarine or oil
• 2 medium onions, diced
• 1 teaspoon minced garlic
• 4 stalks celery, diced
• 2 medium carrots, diced
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 1/8 teaspoon dark chili powder
• 3 tablespoons flour
• 8 cups warm Vegetable Stock
• 1 tablespoon oil
• 1 large red bell pepper, cut into 1/2-inch squares
• 1 large yellow bell pepper, cut into 1/2-inch squares
• 2 medium green bell peppers, cut into 1/2-inch squares
• 4 cups corn kernels
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons chopped fresh cilantro
• Diced tomatoes (optional)
• Whole cilantro leaves (optional)

Directions
Cover the potatoes with water in a small pot. Add the salt. Bring the water to a boil. Boil for three minutes or until the potatoes are tender. Remove the pot from the heat, drain the hot water, and rinse the potatoes with cold water until they are cool. Reserve.

In a large soup pot over medium heat, melt the margarine or heat the oil. Add the onions, garlic, celery, carrots, and spices. Saute until the vegetables soften, about 8 minutes. Add the flour, stirring vigorously so no lumps develop. Cook the flour for 2 minutes to eliminate the raw taste. Remove the pot from the heat. Slowly add 1 cup of the warm vegetable stock. Stir until the stock is fully incorporated and the mixture is smooth. Add 1 more cup of the stock and mix well. Add the remaining stock and mix well. When the mixture is smooth, return the pot to medium heat. Stir occasionally as the soup comes to a boil, making sure there is no scorching on the bottom of the pot. When the soup just begins to boil, lower the heat and cook for another 15 minutes or until the soup thickens.

While the soup is cooking, heat the oil in a skillet over medium-high heat. Add the peppers and saute until they are tender. Add the corn, peppers, potatoes, salt, pepper, and chopped cilantro to the soup. Taste and adjust the seasonings.

Garnish with diced fresh tomatoes and cilantro leaves, if desired.

Serves 8-10

Tags:  Chowder  Vegan 

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Kale Sald

Posted By Bradley Saul, Monday, December 28, 2009

Ingredients
  • 1 bunch of kale
  • 2 lemons
  • 1 avocado
  • 1-2 sweet peppers

Tags:  raw vegan  vegan 

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Raw Vegan Thanksgiving Stuffing

Posted By Elizabeth Wills, Tuesday, December 01, 2009

Raw Vegan Thanksgiving Stuffing  

2 ½ cups pecans or almonds, activated or soaked 2 + hours

2 small apples, chopped

½ sweet yellow onion, chopped

2 cloves garlic, chopped

3 stalks celery, finely chopped

2 tablespoons golden flax seeds, ground

1 tablespoon cold pressed (raw) olive oil

2 teaspoon Nama Shoyu

3 tablespoon poultry seasoning (Sage, Thyme, Pepper, Marjoram)

Sea salt & pepper to taste 

Place nuts into a food processor & combine until broken but still coarse. Add the apple, onion and garlic, pulsing a few times to mix. Place the mixture into a large mixing bowl and add the celery, flax meal, oil, nama shoyu, seasoning, salt and pepper. Mix will and place the stuffing into a dehydrator. Warm at 105 degrees for 4 to 6 hours.

Tags:  raw  stuffing  thanksgiving 

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