Sort of Lowfat Raw Vegan Vasilopita for Stef and Mary Kay

1 cup coconut water
1 tbsp. lemon
10 dates, soak with coconut water and lemon (1 hour)
2 cups of mature coconut, broken into smaller pieces

1. Put all but dates in powerful high speed blender until coconut broken up into smaller pieces

2. Drain the coconut pieces...save liquid for other use.

3. Put coconut pieces and 10 dates into food processor and pulse until they start to mix and stick together.

Will also need:
3/4 cup walnuts, ground
1 cup of raw dehydrated coconut flakes
1/4 cup whole walnut halves
pomegranate seeds
2 basil leaves or 2 spinach leaves

4. Put date and coconut mixture into bowl and mix with 3/4 cup ground walnuts

5. Press into cake pan and hide a coin inside.

6. Sprinkle with coconut flakes and write year with whole pieces of walnuts.

7. Use two spinach or bail leaves and put a pile of pomegranate seeds in between leaves.

Lowfat Raw Pasta with a Creamy Sauce

NOODLES:
2 zucchini, spiralize to make noodles (save butts and add to blender)

SAUCE:
1/2 zucchini
Handful of sunflower seeds, soaked for 4 hours
1 date
1/4 tsp, freshly dried rosemary
1 garlic clove
slice of serrano (or jalapeno)
1 lemon, whole and peeled

Blend for sauce and pour over noodles and cherry tomatoes.

No-Fat Banana Date Cream Sauce and Lemon Blackberry a la Mode

4 organic apples, sliced thin with mandolin

Blend:
Blend about 6 dates
one banana
shake of cinnamon

Layer apples and sauce. 

Blend:
1 pint of blackberries
1 lemon, squeezed for juice

Pour over top of layered apple slices.  

Created by the brilliant and determined Amber Kristine Miller

Lowfat Raw Tahini to use with Vegemite Recipe (recipe included)

Lowfat Raw 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 (black if possibe), soaked in water for 4 hours

1/2 zucchini

2 oz. cremini mushrooms

2 oz. porcini mushrooms

1 celery stalk

juice from 1 lemon

shake of cumin (optional) 

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

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

Lowfat Raw Vegan Vegemite

1/2 cup lowfat tahini (see above)
2 tbsp nama shoyu
1 tbsp nutritional yeast flakes

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.

Lowfat Raw Deviled "Eggs"

1/2 avocado, very thin slices
4 oz. cremini mushrooms, sliced thick into slices
black salt, kala namak

Put thin slice of avocado onto cremini mushrooms.  Sprinkle a little bit of black salt for a bit of "eggy" flavor.

No-Fat Raw Pakoras

10 cauliflower florets (about 1/2 head of cauliflower)

 

Make into bite sized florets

"Batter":

1 mango

1 celery stalk

1/2 red bell pepper

1/8th tsp. coriander

1/8th tsp. cumin

1/4" in. fresh turmeric, grate

1/8th tsp. garam masala

jalapeno slice (if want more spicy)

Blend well in blender.

Put florets on a bed of spinach and cilantro (coriander leaves) and pour "batter" over all.  

No-Fat Raw Sexy Marinara Sauce over Zoodles

1/2 pint cherry tomatoes
4 dates
1/3-1/2 red pepper

Optional: 1 celery stalk; slice of jalapeno

Blend until still chunky but no large bits

Add 1/4 tsp. Italian spice mix (not in blender-can make bitter) or 1/4 tsp. freshly dried oregano, 6 basil leaves and 1/4 tsp. freshly dried rosemary.   Put basil leaves on top for decoration.

2 zucchini, spiralize

Put sexy sauce over zucchini noodles.

From the vivacious and generous Raw Randa.

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 Pomegranate Marc's the Spot Dressing

1 pomegranate, seeds only - juiced
3 small navel oranges, juiced

Put in blender.

In blender:

2 tamarind removed from pod and no seeds (soak in blender w/pom and oj juice while getting rest of ingredients)
1 mango
1 garlic
1 slice of jalapeno
1 celery stalk
1" in. ginger
handful of spinach
handful of cilantro

Blend until smooth. Pour over salad.  Enjoy!

No-Fat Raw Rataouille

1/2 eggplant, thinly sliced on mandolin or with sharp knife (be careful!)
1 zucchini, thinly sliced on mandolin or with sharp knife (be careful!)
1 yellow squash, thinly sliced on mandolin or with sharp knife (be careful!)

Sauce:
3 tomatoes
2 garlic cloves
1/2 red pepper

Blend well and add freshly dried oregano and thyme to taste.  :)

From the super creative and generous Danielle Marmion.

Lowfat Sour Cream and Dill Dip

1/2 cup of sunflower seeds (or pumpkin seeds), soaked overnight
1 zucchini (or 1/2 zucchini and 1/4 eggplant)
1 celery stalk
1 garlic
1 whole lemon, peeled and left whole
1/8 tsp. onion powder

Put in blender and blend until smooth.  Add dill to taste.

No-Fat Raw Cranberry-Date Dressing

Dressing 

6 oz. cranberries
10 medjool dates
1/2 lemon juice (optional - was not in original recipe)

Soak both in water for 20-30 minutes.  Blend in blender until smooth - add the soaking water as needed. 

Put dressing over salad of:

romaine, arugula, turnip greens, radish, and cucumber noodles or a big bowl of spinach...any greens will do...:) 

From the clever and creative Amelia Gerlach 

No-Fat Raw Mango-Habanero Pasta

2 cucumbers, use peeler to make thick fettucine noodles - and the middle section of seeds - cut that into chunks

1 mango, cut off pit

1 lemon and 1 lime (peeled and whole)

2 Roma tomatoes

1 garlic clove

handful of cilantro

1 celery stalk

slice of serrano or any hot pepper

Blend until smooth. Can put avocado chunks on top - optional.

No-Fat Raw Nut-Free Brownies

In blender:
10 dates
4 frozen bananas
1 Tbsp. carob

Blend up and put into bowl.

6 bananas (not frozen), mashed

Add to bowl and stir.  Stir in sun-dried fruit, like a couple of handfuls of mulberries or cherries or goji berries (optional)

Put in brownie pan and spread and freeze for 1 hour.

No-Fat Raw Butternut Squash Soup

1/2 lb. of butternut squash, rough cut in chunks with no skin

3 Tbsp. water

handful of cilantro

1/2 in. hunk of ginger

few shakes of pumpkin pie spice

few cranks of black pepper (or fresh or dehydrated papaya seeds) 

3 dates - optional

Put all in food processor and blend.  

Optional - cut up 2 dates and put pieces on top of soup in bowl.  

Recipe generously provided by the wonderful and creative Carrie Peninger.

No-Fat Raw Cheesy Creamy "Butter-y" Sauce

1/2 lbs. of butternut squash, rough cut into cubes

1 inch turmeric - cut into smaller bits

1/2 cup sun dried tomato soaked water with 5 sun dried tomatoes

1/2 yellow or orange bell pepper

2 dates

1/4 tsp cumin

1 slice of jalapeno

juice of 1/2 to 1 med. lemon

big handful of spinach or one romaine heart (optional) - (leave out of blender to keep color and just add chopped to sauce)

Blend all in blender and put over noodles and greens.  Created with love and respect for Tania - my yumiiiiiiio hermana.  Can also be used as a dressing or dip!

Photo courtesy of the multi-talented John Winger

No-Fat Raw Sharmila Nice Creams (a raw series of flavors)

All lovingly created by the very nice and creamy Sharmila Prabhu.  

Frozen Banana and Papaya Nice Cream - made in blender (can be made in food processor also) 



Frozen Banana and Dates Nice Cream




Peach and banana nice cream! Topped with frozen grapes



Banana nice cream topped with a handful of almonds



Frozen banana and frozen persimmon



Frozen banana and cactus pear fruit



Frozen bananas, raspberries and blackberries

No-Fat Raw Cuke Slices with Spinach Pesto and Sundried Strawberry Sauce

From the wondrous and immensely talented Amber Kristine Miller.  

Bottom Layer:

2 large cucumbers, sliced for the base

2nd Layer - Spinach Pesto:

4 oz spinach, chopped
big handful of cilantro, chopped
3 garlic cloves
4 dates
2 tangerines, juiced
5 basil leaves
1/4 tsp. oregano
pinch of sage
pinch of marjoram

Put in food processor and puree just until mixed but not soupy...leave with some texture. 

3rd Layer:

8 Roma tomatoes, sliced thick for next layer

4th Layer - Pico:

6 scallions, chopped, white and green parts
1/2 jalapeno
2 celery stalks, fined diced

Place a scoop of pico on each tomato.  

4th Layer - Strawberry Sundried Tomato Sauce:

1/2 pint strawberries
5 sundried tomatoes, soak
3 dates
1 lemon, peeled and whole (or squeezed for juice)

Put all of the ingredients, except dates and sundried tomatoes, in blender and blend until slightly liquified and then add dates and sundried tomatoes and let soak for 15 minutes.  Then blend up until smooth.  Place a dollop on top of the pico.  Enjoy! 

No-Fat Raw Tyler Ketchup

Stefanie Vlahakis Weiss and I did a tag time co-creation of this recipe.  It is named after her son Tyler who actually made this himself...and is a world-class chef in the making.  :)

Tyler Ketchup:
1/3 mango
2 Roma tomatoes
1/4 cup sun-dried tomatoes
2-3 dates (depending on how sweet you like it)
1 celery stalk
1/4 of a red pepper
slice of jalapeno - optional

Blend and strain to take a bit of the liquid out.

Serve with Nichele's Jicama Fries Recipe (link to left)