Mung Bean Fettuccine and Spiralized Raw Zucchini in a Raw Creamy Spinach Alfredo Sauce

Coconut Bowls

Recipe by Sophie Steevenz
@rawandfree

Pasta

1 large zucchini, spiralized
1 packet organic mung bean fettuccine, boiled (or more zucchini)
1 cup cherry tomatoes, halved
1/2 cup olives, sliced
Half bunch of chives, thinly sliced
1/2 cup fresh basil leaves
3/4 cup fresh baby spinach leaves


Combine all ingredients in a large salad bowl

Alfredo Sauce


1 cup cashews, soaked in boiling water for 1 hour or overnight in cold water
1 cup spinach
3/4 cup filtered water
2 gloves garlic, crushed
1 lemon, juiced
2 tbs nutritional yeast
1 tbs pure maple
1 tsb organic olive oil
2 tsp mustard
1 tsp cumin
Pinch of cayenne (or more if you like spice)

Blend all ingredients in a food processor until smooth. Add to salad and mix through gently.. Garnish with more chives and fresh basil! 

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Soba Salad Noodle Bowls

Coconut Bowls

Recipe by @veggiekins

2 carrots
2 teaspoons fresh minced ginger
1/4 garlic clove
1/4 cup rice vinegar
1-2 tablespoon miso paste (to your liking)
2 tablespoons water
2 tablespoons toasted sesame seeds (or use sesame oil but i subbed with sesame seeds instead)
 
Blend all in a food processor, add water if it needs thinning. It's a very light and mild dressing. Toss the cooked and cooled soba noodles in it, along with purple cabbage and carrots.
 

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Quinoa Tabbouleh Salad

Coconut Bowls

Recipe by @rawspirations  

1/2 bunch fresh flat leaf parsley, finely chopped (approx 2 cups)
1/2 cup white quinoa (cooked according to packet instructions)
2 large organic tomatoes, finely chopped
1/2 cup fresh mint leaves, thinly chopped
4 green onions, thinly sliced 
himalayan crystal salt to taste
1/4 cup extra virgin olive oil
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Once quinoa has been cooled right down, place all ingredients into a large bowl and mix until incorporated.

Serving suggestions: Falafels, lentil patties, hummus, roast vegetables.

 

Adapted from original recipe at www.rawspirations.com/recipe/quinoa-tabbouleh-salad/

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Edamme GF Pasta with Vegan Pesto and Swiss Chard Wraps

Coconut Bowls

Recipe by Earthy Andy

Cook noodles as directed (4 minutes)
drain the water
add vegan pesto to taste (recipe below)
add organic cooked peas and done!
Vegan Macadamia Nut Pesto
1 cup macadamia nuts, toasted
2 cups fresh basil, stems removed
2 garlic cloves
1 lemon, juiced
1/8 cup cold pressed olive oil or water
1 tsp salt
Fresh ground pepper to taste
Method
Toast your Macadamia nuts in a frying pan tossing constantly on medium heat, or in the oven at 350 degrees for 10 minutes.
After, place nuts, basil, garlic and lemon juice in a food processor, adding oil slowly and blend until creamy.
Add salt and pepper to taste, and more lemon juice if required (start with half a lemon’s juice).
 

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