Low-Fat Tried and True Jalapeno Taco Sauce for Nancy

1/3rd avocado, mashed
shake of cumin
shake of coriander
1 garlic, crushed
1 lime, squeezed (soak 2 sun dried tomatoes in lime juice for 30 mins.)
1/4 sweet onion, finely minced
handful of cilantro chopped
big fat slice of jalapeno, diced

Add all ingredients except lime juice to mixture...leave avocado smooth or chunky..your preference.

Add lime juice but not sun dried tomatoes.  Add more lime juice if want thinner or water or even celery juice for some saltiness.

Pour over Tacos - links to recipes below.

Turner Tacos
Miller Tacos
Weiss Tacos
Jessica Lynn Tacos

No-Fat Raw Foot Long Subs

Peel one long cucumber
Cut the long cuke in half lengthwise
Scrape out seeds and put into marinade below

Put in ziploc with marinade of your choice...I used:

1 grapefruit, peeled and whole
2 tangerines, peeled and whole
1 date soaked in blended citrus for 15 mins.
Scraped out seeds from cucumber
1 garlic clove
1 slice of serrano or jalapeno

Blend well...pour over cucumber halves and mix around...squeeze out air and close well. Put flat on plate in fridge overnight.

Next day, take out cuke halves letting marinade slide off back into bag.

I cut up tomatoes and cilantro and freshly dried rosemary.  Put lemon juice and tsp. of Menschy Mustard on it and mixed. And put into sub.

Lowfat Raw Weiss Pineapple Guacamole

2 avocados, mashed
1/2 cup pineapple, chopped
Juice of 1 lime
1/2 cup cilantro, chopped
1/4 cup red onion, diced

Amazing flavors between it all. 

Lowfat Raw Rose-in-Bloom Tomato Dressing

1 pint tomatoes
1 red pepper
1/8th of an avocado
1/8th to 1/4th onion wedge (or to taste)
1 garlic clove
1 lemon juiced
1/4th tsp. oregano, basil and/or rosemary (to your liking)
1 Tbsp. raw mustard (see recipe below)

Blend until smooth and put over salad...and put salad in a collard leaf or eat salad alone (or with other people...;)  Salad below is: mushrooms, pepper, tomato, zucchini, carrots

Raw Mustard
1/4 cup mustard seed (soak in water at least 14 hours)
6 Tbsp. lemon juice
1/3 cup water
3 dates (or 1.5 tsp. raw sweetener)
1/4 tsp. ground turmeric or small chunk freshly grated turmeric

Blend until smooth.

Recipe and photo courtesy of the inventive and vivacious Sara Rosenblum.


Tomato Dressing before tablespoon of mustard added to it


Raw Mustard, a la Rosenblum


Collard Wrap with veggies and Tomato Dressing

Low-Fat Raw Miller Tacos

Taco Meat:
Blend -
5 sun dried tomatoes soaked in tangerine or orange juice (save juice)
1/2 tsp. oregano
1/4 tsp. onion powder
sprinkle of paprika
1 garlic clove
3 tangerines or 2 small navel oranges, squeezed for juice
2 dates 
slice of jalapeno
handful of cilantro

Add to 8 oz. of baby portabella mushrooms or 2 large ones, rough cut

Salad:
2 heads of Crisp Romaine, whole leaves
2 celery stalks 
1/4 diced sweet onion
3 Roma tomatoes, chopped 
1/2 avocado, cubed
2 carrot, spiralized or long strips with peeler

Salsa Dressing:
Blend - 
1 container cherry tomatoes
2 dates
1 garlic clove
zest of one small navel or one blood orange
2 lemons squeezed
1 celery stalk with leaves

Put salad fixings in romaine leaves with meat and dressing on top...or add chopped up romaine to salad and put mushroom meat in center and put salsa dressing around the salad.

Created by the Creative Vegan of the Year - 2016 Award Winner, Amber Kristine Miller.

No-Fat Raw S-Cubed Dressing (Sweet, Spicy and Savory)

5 Roma tomatoes
4 dates
1 whole lemon, peeled and whole
1 garlic clove
slice of jalapeno

Blend and mix in some freshly dried rosemary to taste.

From the spicy, sweet and gorgeous Amber Kristine Miller.

Super Lowfat Pumped Up Tahini

To make Tahini - 3 servings:

1st place whole head of garlic (cloves removed but skins left on) into blender with juice of two lemons - blend until well ground up and then push it through a sieve to remove skins and chunks.  Then add liquid back to blender with (optional):*

1/2 c. sesame seeds, soaked in water for 4 hours

1 zucchini
1/2 cup eggplant pulp from juicer...or whole eggplant

1 celery stalk

juice from 1-2 lemon

shake of cumin (optional) 

*if not adding the garlic puree above - then add one peeled garlic clove

Blend until desired consistency.  Add more lemon juice or water as needed.

Low-Fat Tahini Marc's the Spot Dressing and Sauce

5 Roma Tomatoes
Slice of Jalapeno (or to taste)
2 Limes, peeled and whole 
4 Dates
1/2 Zucchini 
1 Garlic clove (or to taste)
1 tbsp. tahini [see Low-Fat Tahini (link2left)]
1/8th tsp. cumin
1/8th tsp. coriander
1/8th tsp. smoked paprika

Put all in blender and blend until smooth.  

Mix in fresh chopped cilantro leaves and put whole ones on top.

No-Fat Raw Date-Tamarind Chutney

1/2 red pepper

5 dates

3 tamarind

2 sun dried tomatoes

4 Roma tomatoes
1/2 zucchini

1 stalk celery

handful of cilantro

slice of jalapeno 

a shake or two of mustard powder

1 garlic clove

tiny pinch of powdered cloves

1 in. hunk of ginger  

Blend tomatoes until just liquified..add in dates, sun dried tomatoes, and tamarind to blender and let sit for 10 minutes.

Put sauce into a bowl and let sit for a few minutes to let liquid settle to bottom.  Then drain liquid and  carry on eating the noodles with some cut tomatoes on top...or add them into collard wraps with a layer of greens and add whole fruit - like jackfruit or mangoes.  It's a wrap!!  

Many thanks to Tyler for his wisdom and support.  :)  

Lowfat Raw Pumpkin Sunflower Boats

Filling: 

5 Roma tomatoes
1/4 cup sunflower seeds and/or pumpkin seeds
1/2 bell pepper
1 lime, juiced
1 stalk of celery
few grinds of pepper
shake of mustard powder
4 oz. white button mushrooms
3 oz greens

Put all in food processor and puree well.  

5 carrots, made into noodles - with julienne peeler or spiralizer

Sauce:

1 peaches
10 cherry tomatoes
1 lemon, juiced
1 clove garlic
1/4 tsp freshly dried oregano
1/4 inch fresh raw turmeric, grated

Blend in blender until smooth.  

Put chopped basil* (cinnamon basil is lovely) on top.  

Assemble filling in large romaine leaf, top with carrot noodles and put sauce over the top.  

From the amazing mother/daughter team of Sarah Jackson.  :)  

No-fat Raw Versatile Asian Yummy Spicy Sauce

1/4 - 1/2 cup homemade sriracha - see recipe on this blog (click on word "recipe" to left)
1 mango 

Puree in food processor - if want chunky...and in blender - if want smooth.  

This from the brilliance that is Nancy James.  :) 

*Uses for sauce:

• Dipping Sauce for raw vegan sushi (sushi pic courtesy of John Winger) 
• Salad Dressing
• Sauce for Zoodles or any noodles
• Spread for Wraps or Burgers

No-Fat Raw Veggie Sushi by Stefanie...with Shultz-y Variations

Stefanie's sushi:

1/2 head of cauliflower, to make rice in food processor
3 dates
3 scallions 
1 Roma tomato (optional)

Put all in food processor and puree until rice sized cauliflower.  

On top of rice is - layer in order:

5 green onions, sliced lengthwise then add 
shredded/grated sweet potato, marinated in lemon and/or lime

*Daniel adds shredded carrot, red pepper, and sliced mushrooms

*optional - strips of cucumbers, spinach leaves, basil, jalapeno bits, avocado, shaved broccoli stalk - julienned, asparagus, grated ginger

Roll up in raw nori sheets and cut into pieces (with a sharp knife) or eat it like a burrito.  :) 

Lowfat Raw Baba Ghanoush

Eggplant Dip:

2 raw eggplants, peels left on
4 lemons juiced
one clove garlic
30 cherry tomatoes
handful fresh parsley
2 tablespoons raw tahini (click on link to left to get recipe to make your own) 
cumin
allspice
a dash smoked paprika

Put lemon juice, diced garlic, and tomatoes into food processor first.  Then added the eggplant slowly until it shrinks. Then add the rest of ingredients.

Use cucumbers, asparagus, and sliced carrots to dip.  : )  

Generously shared recipe from the lovely and talented Michelle Brown.  :)  

Lowfat Raw Schrimpy Grapefruit Tacos

Garlic Cilantro Lime Sauce

• 1/2 zucchini
• 3 oz. spinach
• 1 clove garlic 
• juice of 2 limes
• 1/2 avocado
• handful of raw pumpkin seeds
• shake of cumin
• 1 slice of jalapeno

• For the Tacos

• 3 grapefruit, with flesh pulled from rind (see below) 
• 1/2 head each red and green cabbage
• 1/2 cup carrot
• 1/2 cup green onions
• handful of cilantro, chopped\

Toppings:

• Diced tomatoes

Put sauce ingredients in blender and blend until smooth.  Taste and add more flavors as needed.  Mix sauce with everything except the grapefruit.  

Assemble tacos in leaves (endive, romaine, collard, cabbage, butter, etc) with grapefruit in first and then slaw (already mixed in sauce) and top with diced tomatoes.    Thanks Jessica Walia and Steven Hill for inspiration and many thanks to Jessica for allowing me to use her beautiful pic.  :) 

Dehydrated Lowfat Raw Sunflower Seed Veggie Bread

My raw bread came out Amazing!!! Sandwich craving fully satisfied! For those who would like to try it here's the recipe. Enjoy💛

1 peeled and chopped zucchini
1 celery stalk chopped
1/8 purple onion 
1/2 gala apple
1/4 cup sunflower seeds
1 cup water

Blend all ingredients in vitamix until smooth and transfer to a bowl.

Add
2 grated finely grated carrots
1/4 cup ground flax
1/2 tablespoon dried parsley
1/4 cup almond pulp
1 tablespoon onion powder
1 tablespoon sunflower seeds
1/2 teaspoon garlic powder

Mix ingredients well and transfer to dehydrator sheet. Will make enough for 1 sheet!

Dehydrated for 3 hours then flipped and dehydrated for another 3 hours.

SO YUMMY😋

She put with avocado, sprouts, tomatoes, cucumbers, onions and lots of lettuce!😋🌱

Generously given permission to reprint by the gorgeous and clever Kendra Adams.  :)  

Video of it here

No-Fat Raw Kimchi

Ingredients and Steps

• 1 head garlic (~1/3 cup cloves or 45g)
• 2 lemons, peeled and whole

First - place whole head of garlic (cloves removed but skins left on) into blender with juice of 2-3 lemons - blend until well ground up and then push the creamy garlic liquid through a sieve to remove skins and chunks.  Add 3 sun dried tomatoes and 3 dates to sauce to soak for 20 mins. Remove dates and sun dried tomatoes and set aside after soaked.  

• 1 head napa or savoy cabbage or collard greens or watercress or head of escarole (or any combo of these), outermost leaves removed and cut into quarters with core removed - then cut each quarter 1" intervals

Put cut up cabbage (or any greens)  in bowl and pour garlic sauce (remove dates and sun dried tomatoes after soaked for 20 minutes) over and mix well

Make chili sauce. 

CHILI SAUCE

• 3 Tbsp (18 g) fresh ginger, peeled and chopped
• 1 celery stalk 
• 1 small white onion (or 1/2 large or ~100 g)
• 1/2 jalapeno
• 3 sun dried tomatoes - soak it in the garlic paste beforehand
• 3 dates - soak in garlic paste beforehand
• optional: shake of cardamom

Put in food processor or blender.  Taste and adjust flavor as needed.  

VEGETABLES

• 2 whole carrots, finely chopped or grated into matchsticks
• 3 broccoli stalks, diced
• 2 cucumbers diced
• 1 red pepper, diced
• 1/2 daikon radish, in cubes
• 6 green onions, chopped
• 1 green apple, chopped
• optional: dulse flakes

Mix the veggies into the sauce and pour over cabbage. Let marinate overnight in fridge and eat the next day. 

Low-Fat Raw Wasabi Dressing

1/2 avocado
1/2 tangelo, whole and peeled  (or orange)
1/2 lemon, whole and peeled
1/4 inch fresh wasabi root, grated
1 lime, whole and peeled
1 garlic
1/2 celery stalk
slice of jalapeno

Blend in blender and pour over salad.  Add green onions to top.  Mix and eat.  :)

No-Fat Vella Cauliflower Mash-Up

1/2 Roma tomato
1/4 onion
1/2 c. button mushrooms
1/4 of a head of cauliflower
1/2 small lemon, squeezed for juice
grated fresh turmeric or couple of shakes of ground

Pulse in food processor until chopped into small pieces.

This from the vivacious Noami Vella - thank you mate!  

No-Fat Raw Love's Dip

1 bunch cilantro 

small piece of ginger 

1 clove of garlic

lemon juice from one lemon, peeled and whole (or according to taste) 

2 Roma tomatoes

1 chili

a few cumin seeds (or a shake of cumin powder) 

Blend together.  

And a big thanks to Raw Love from Raw Vegan Fruitarians 4 life for allowing me to reprint this recipe!  :)  

No-Fat Raw Courgette Balls (Kolokithokeftedes)

4 zucchini

Put in food processor and blend until small pieces.  Push through sieve to get out excess liquid.  Save liquid to add to sauce* to put over the balls.  

Put pureed zucchini in large bowl. 

12 okra
8 oz. cremini mushrooms
handful of dill
handful of parsley
handful cilantro
8 green onion - white and green
2 garlic
1/8 tsp. ground cumin
1/8 tsp. ground coriander

Put okra into food processor and process until small pieces.  Next do the same to the mushrooms.  Hand cut the dill, parsley, cilantro and onion.  Dice into small bits the garlic and add with cumin and coriander.  Mix well and use ice cream scoop to put onto plate.  

Place into romaine lea with greens, sauce (see below for suggestions) and grated daikon on top.  

*Baba Ghanouj Sauce
*Best Tomato Sauce Ever