For me, I want to eat as much raw fruits and vegetables as possible, which includes raw entrees as well. Those recipes will be coming soon, but for now, here is a mainly raw dip that will blow your mind!
A few nights after the Christmas debauchery had ended, I whipped up this dip based on a vague idea of making a raw (and unprocessed) version of this recipe, which translated into no vegan mayo. My new version was even better than the last, since it was made of lots of spinach, artichokes, walnuts that had not been soaked, a little miso and lots of jalapeno. Super delicious and almost entirely raw, except for my homemade marinated artichoke hearts.
Pair this with raw vegetables for dipping - sturdy ones like carrots and celery or cauliflower and jicama. It would go equally well on crackers, tucked in a pita along with other veggie sandwich fixins, swirled into cooked grains or tossed with pasta. Whatever you fancy!
Spicy Raw Spinach and Artichoke Dip
(makes 2 cups)
2 cups loose packed spinach
1/2 cup walnuts
3 tablespoons nooch
1 teaspoon miso
1/2 jalapeno, chopped and deseeded
2 tablespoons olive oil
1/2 lemon, juiced
Combine all of the ingredients in a food processor and pulse until blended, scraping down the sides as needed to be fully combined. Taste for salt and pepper.
Recipes currently inspiring me:
Mango Pie at Holy Cow
Tofu and Sweet Potato Shawarma at Eats Well With Others
Mixed Lentil Stew at Tongue Ticklers