Cool Down With These Raw Meals (That Aren’t Salad!)
Looking for a light, raw but satisfying lunch to add to your repertoire? These nori and rice paper veggie rolls are the perfect solution.
A pad thai made with iodine-rich kelp noodles and a sauce that's deeply enriched with tamarind paste (a specialty ingredient that can be found at any Asian market, or through online retailers) will bring an explosion of flavor AND nutrition to your next meal.
Raw Pasta Primavera
Mmm, rich and creamy pasta primavera. Sounds complicated, right? Not at all! This gourmet recipe is both simple and scrumptious. You need only a blender and preferably a spiralizer (but you don’t really need one, you can make your noodles with a veggie peeler).
Once you make the falafel, you can use them in pita, pile them onto romaine leaves, put them on your salads, or snack on them as they are.
This is one of those recipes where there’s little difference between the dehydrator version and the baked version (unless you're strict about being totally raw), so no need to fear if you don’t have a dehydrator at home!
OK, maybe this one is cheating, but you could easily turn a beautiful cheese plate into a meal. Learn how to make, buy and arrange the perfect vegan cheese board — it's an easy, quick way to entertain, even if you're only entertaining for one.
Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.
Vanderveldt is a former food editor at mindbodygreen and has previously worked for Vogue, Vanity Fair, and Australian Home Beautiful.