Raw Vegan Recipes

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If you are just starting out with raw veganism, various raw vegan recipes can help you decide what meals to prepare. The following recipes are categorized for breakfast, lunch, dinner, desserts and drinks for your easy reference.

RAW VEGAN BREAKFAST RECIPES
1. Raw Buckwheat Porridge
Ingredients:  

• Water
• 2 cored green apples
• ½ t cardamom, ground 1c buckwheat groats, raw and hulled
• 1c raw walnuts
• 1 juiced orange
• ½ t vanilla
• Pomegranate,
• Cacao nibs
• Nut butter
• Berries
• Bee pollen
• Coconut flakes

Procedure:
-Get a bowl and place the buckwheat in it. And then, get another bowl to place the nuts in it too. -Let the buckwheat and the nuts soak in water overnight or an hour as you desire. -Then, rinse and drain the water from the bowl of buckwheat and nuts. -Get a food processor and put in all the ingredients including the soaked nuts and buckwheat but excluding the pomegranate down to the coconut flakes. -Blend the ingredients together and wait until they are smooth and well blended. -Transfer to a bowl and top this porridge with the ingredients from pomegranate to coconut flakes.

Raw Oatmeal Breakfast
Ingredients:   

• 3T nut milk
• ½ t vanilla extract
• ¼ c soaked walnuts
• ¾ c soaked oats
• 1T maple syrup
• 2T pumpkin seeds
• ¼ c of raisins   

Procedure:
-Start by draining water from the oats and the nuts well and washing them as well. -Then, get your food processor and pulse the oats, maple syrup, vanilla, water and pumpkin seeds together. -Once they are well blended, add walnuts on the mixture as well as raisins and continue processing them until you reach a soft and chewy texture of the mixture. -If you want to adjust the texture, you can add water or milk on it slowly. Mix well again and transfer to a bowl. -It is up to you if you are going to garnish this breakfast with extra ingredients such as nuts and raisins, etc.

Raw Vegan Recipes

 Date and Walnut Breakfast Scones   
Ingredients:  

•  ¾ c dates, pitted and chopped
• 1t cinnamon, ground
• A pinch of salt
• 1 ½ c rinsed and drained winter wheat berries
• ¾ c soaked walnuts A pinch of nutmeg, ground  

 Procedure:
-Get a food processor and start processing the winter wheat berries until it is sticky. -Add in the dates along with the rest of the ingredients and process again until the walnuts are broken to pieces and the dates are well mixed in. -Line a dehydrator tray with a sheet and transfer the mixture onto it, pressing them firmly so that it gets a round shape with a thickness that’s about 1 inch. -Now, start cutting the round shape into oval wedges. Place them on a separate sheet to dehydrate for 2 hours. -Then, it’s time to lower down the temperature but still continuing to dehydrate the mixture for 3 hours more. -Next, transfer the scones onto the separate dehydrator tray lined with mesh and dehydrate again for 3 hours.
-You can serve these cones chilled or warmed as you wish.

Coconut Steel-Cut Oats Breakfast   
Ingredients:   

• 4 ½ c water
• 1 pinch of salt
• ½ t nutmeg, freshly ground
• 2T virgin coconut oil
• 2c steel-cut oats, organic
• 1t cinnamon freshly ground

Toppings: coconut flakes, pumpkin seeds, banana slices, almond milk, blueberries, flax seeds, etc.

Procedure:  
-Get a large saucepan and start melting the coconut oil. Put the oats into the pan and coat well with the oil. -Cook for a few minutes with increased heat. -Now, add water, cinnamon, salt and nutmeg on the pan and bring the mixture to a boil. -Let this simmer for at least 7 minutes. -Next, you can remove the pan from heat and start to ladle the mixture onto jars. -Cover the jars and set this aside to sit overnight. Refrigerate hours before breakfast. -Once you are ready to eat breakfast, pour the mixture onto a saucepan to heat a bit and then transfer to a bowl.
-Top with your desired toppings.