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Raw vegan go-to burger recipe

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raw vegan burger

So easy and healthy

Raw vegan burger as a perfect substitute for any burger

When it comes to homemade meals, we have the freedom to make the best meal possible. It means to really think about the ingredients we use and to start from scratch using only the great ingredients we know are healthy. If we just try to recreate the classic recipe, we will end up with the cheap junk food that stole hours from our life for nothing.

Raw vegan burger the easy way

What I love about this burger recipe, is that is so easy and fast to make. We tried many raw vegan burgers eating out at the raw vegan restaurants and the usual recipes require marinating and dehydrating which can take hours if ton days.

My go-to raw vegan burger

Published:
      Food Processor    

Patty

200 g (7 oz)
carrots
50 g (½ cup)
cashews
50 g (⅓ cup)
sunflower seeds
100 g (1 cup)
hulled hemp seeds
1 tsp
granulated garlic
1 tsp
smoked paprika
2 tbsp
nutritional yeast
1 tsp
cumin
1 tsp
coriander
1 tbsp
vegan Worcestershire sauce
Process all the ingredients till well combined but still grainy. You can substitute the cashew nuts for any other nuts, if you can't find vegan Worcestershire sauce use soy sauce or vinegar.

Bun

2
portobello mushrooms
Remove the stems, you can add them to the patty mix.

Sides

arugula
tomatos
kimchi
ketchup
Fill the mushrooms with the patty mix, top off with the sides of your choice.


raw vegan burger recipe

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The basics of my simple raw food.

Raw vegan burger bread

Mushrooms as a burger bun

Mushrooms are a delicious and easy to make burger bun. We wash the portobello mushrooms properly and lay them out onto a clean kitchen towel so the water can drip off.

please help to correct the mistakes, leave your suggestions in the comment box below, thank you so much

Lettuce as raw vegan burger bun

If you don’t like mushrooms or can’t find big portobello mushrooms you can always use lettuce for burger buns.

Raw vegan burger variations

There are countless ways of making a raw vegan burger. You can use different nuts for the patty, your fav veggies to replace the carrot. We sometimes add some raw vegan cheese and crispy dehydrated onion rings. Ketchup is also always a good idea.

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raw vegan burger recipe
raw vegan burger recipe

Tomato salad with Tahini dressing

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Tomato salad with Tahini dressing

Tomato salad with Tahini dressing

Published:
      knife

Salad

12
cherry tomatoes, cut in halves
1
tomato, sliced
1
cucumber, sliced
1
zucchini, peeled and sliced
½
avocado, cut into 4 slices
berries, for decoration

Dressing

1 tsp
tahini
2 tbsp
water
½
lemon, juice only
to taste fresh
dill, chopped
Mix all the ingredients using the fork.



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I'm Ina

In in love with raw vegan recipes. Raw food is not only super tasty and easy to prep, it is also incredibly versatile and exciting. Give one of my recipes a try.

Green asparagus salad with mustard dressing

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Green asparagus salad with mustard dressingIt’s a quick and easy to make appetiser or an entire lunch, if I eat it all by myself. I used to get an egg salad sandwich on my way to school every morning till I noticed that I was gaining weight. This recipe comes so close texture and taste wise to the egg salad filling in the sandwich I was eating, in a healthy and much more delicious version.

Green asparagus strawberry salad

Published:
      knife    

Salad

4
green asparagus stems
4
strawberries
1 cup
purslane
3 cups
kale
Cut everything into bite-size pieces.

Dressing

1 tbsp
Tahini
2 tbsp
water
1 tbsp
lemon juice
1 tsp
agave
pinch
mustard, ground
Combine using a fork.



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I'm Ina

In in love with raw vegan recipes. Raw food is not only super tasty and easy to prep, it is also incredibly versatile and exciting. Give one of my recipes a try.

Egg salad bites

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| by | sour-recipe-website |
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Egg salad
It’s a quick and easy to make appetiser or an entire lunch, if I eat it all by myself. I used to get an egg salad sandwich on my way to school every morning till I noticed that I was gaining weight. This recipe comes so close texture and taste wise to the egg salad filling in the sandwich I was eating, in a healthy and much more delicious version.

Egg Salad Bites

Published:
      knife

2
cucumbers
1
celery stalk
1 tbsp
tahini
2 tbsp
water
1
avocado
125 g (4 oz) box
kale sprouts
pinch
curry powder
pinch
garlic powder
pinch
kala namak salt
125 g (4 oz) box
leek sprouts
Cut 1 ½ cucumbers into bite sized slices. Cut the remaining cucumber half and the celery into small cubes. Add the avocado and mash it while mixing it with the cucumbers and celery cubes. Mix the tahini with water and add to the salad. Add the kale sprouts, the curry and garlic powder, and the kala namak salt. Onto the cucumber slices, place 1-2 tbsp of the egg salad mix and top off with the leek sprouts.



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Egg salad

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How do we get the egg flavour into our food

Kala Namak salt tastes just like eggs. If you don’t mind using a little salt in your food, kala namak is amazing. It provides not only egg like flavor but also the taste. It is amazing for sauce and dressings like ranch or mayo.

Where to get the ingredients for this egg salad recipe

Egg salad

I'm Ina

In in love with raw vegan recipes. Raw food is not only super tasty and easy to prep, it is also incredibly versatile and exciting. Give one of my recipes a try.

How not to die

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| by | Vegan |
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Utilising the power of plants the scientific way

In How Not to Die, Dr. Michael Greger, nutrition expert and creator of NutritionFacts.org, explains the top causes of premature death like heart disease and various cancers based on state of the art research in nutrition and medicine.

Get your copy here.

My rating of How not to die

Contents How not to die

How not to die from heart disease
How not to die from lung diseases
How not to die from brain diseases
How not to die from digestive cancers
How not to die from infections
How not to die from diabetes
How not to die from high blood pressure
How not to die from liver diseases
How not to die from blood cancers
How not to die from kidney disease
How not to die from breast cancer
How not to die from suicidal depression
How not to die from prostate cancer
How not to die from Parkinson’s disease
How not to die from iatrogenic causes
Dr. Greger’s daily dozen
Beans
Berries
Other fruits
Cruciferous vegetables
Flaxseeds
Nuts and seeds
Herbs and spices
Whole grains
Beverages
Exercise

How not to die cookbook

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| by | Vegan |
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Over 100 Recipes to Help Prevent and Reverse Disease

This cookbook is amazing for anyone who is trying to adapt a healthy vegan diet, cut down on oils and salt and to wants to incorporate more healthy ingredients. It’s not a raw recipe book, but a healthy vegan cookbook I recommend to all my friends and family.Get your copy here.

My rating of How not to die cookbook

Take a look at the book with Dr. Michael Greger

Contents How not to die

Introduction
The Daily Dozen
ONE SIMPLE PREPARATIONS
TWO BREAKFAST
THREE SNACKS, DIPS AND SPREADS
FOUR SOUPS AND CHILLIES
FIVE SALADS AND DRESSINGS
SIX BURGERS, WRAPS AND MORE
SEVEN VERY VEGGIE MAINS
EIGHT BEAN CUISINE
NINE GREAT GRAINS
TEN SIDES
ELEVEN SWEETS
TWELVE SIPS
Sample Menus for 14 Days
Kitchen Technigues
Shopping and Stocking the Cupboards

SAMPLE MENUS FOR 14 from the book

WEEKI
DAY 1
BREAKFAST
Summertime Oatmeal
LUNCH
Curried Chickpea Wraps
V-12 Vegetable Blast
DINNER
Super Salad with Garlic Caesar Dressing & Hemp Hearts
Courgette Noodles with Avocado-Cashew Alfredo
DESSERT
Strawberry-Banana Nice Cream
DAY2
BREAKFAST
Burrito Breakfast Bake
LUNCH
Vegetable & Red Bean Gumbo
Cheesy Kale Crisps
DINNER
Miso Soup with Spinach & Dulse
Buckwheat Soba & Edamame with Almond Butter Sauce
DESSERT
Berry Chocolate Chia Pudding
DAY3
BREAKFAST
Morning Grain Bowls
LUNCH
Spinach & Mushroom Black Bean Burritos
Edamame Guacamole + raw veggies
DINNER
Mango-Avocado-Kale Salad with Ginger-Sesame Orange Dressing
Yellow Rice & Black Beans with Broccoli
DESSERT
Fudgy No-Bake Brownies
DAY4
BREAKFAST
Super Green Smoothie
LUNCH
Black Bean Gazpacho Salad
Pumpkin Seed Dip + raw veggies
DINNER
Stuffed Portobellos with Herbed Mushroom Gravy
Red Cabbage Saute
DESSERT
Baked Apple Crumbles
DAYS
BREAKFAST
French Toast with Berry Drizzle
Warm Pear Compote
LUNCH
Kale & White Bean Soup
Three-Seed Crackers
DINNER
Super Salad with Garlic Caesar Dressing & Hemp Hearts
Roasted Vegetable Lasagna
DESSERT
Very Cherry Nice Cream
DAYG
BREAKFAST
Frying Pan Sweet Potato Hash
100% whole-grain toast
LUNCH
Beans & Greens Quesadillas
Summer Salsa
DINNER
Portobellos & Greens on Toast
Baked Onion Rings
DESSERT
Two-Berry Pie with Pecan-Sunflower Crust
DAY7
BREAKFAST
French Toast with Berry Drizzle
LUNCH
Sloppy Jacks
DINNER
Lentil Shepherd’s Pie
Roasted Asparagus with Yellow Pepper Bearnaise
DESSERT
Almond-Chocolate Truffles
WEEK2
DAYS
BREAKFAST
Summertime Oatmeal
LUNCH
Moroccan Lentil Soup
Cheesy Kale Crisps
DINNER
Garlic Greens Saute
Mac &Cheese
DESSERT
Raspberry-Peach Crisp
DAY9
BREAKFAST
Pumpkin Pie Smoothie
Superfood Breakfast Bites
LUNCH
Chopped Vegetable Salad
Champion Vegetable Chilli
DINNER
Quinoa Pilaf with Carrots & Chickpeas
Cauliflower Steaks with Chermoula Sauce
DESSERT
Strawberry-Banana Nice Cream
DAY10
BREAKFAST
Chocolate Oatmeal
LUNCH
Black Bean Soup with Quinoa & Kale
Beetroot Burgers
DINNER
Pistachio-Spinach Salad with Strawberry Balsamic Dressing
Whole Wheat Pasta with Lentil Bolognese
DESSERT
Fresh Fruit Skewers with Blackberry Coulis
DAY 11
BREAKFAST
Burrito Breakfast Bake
LUNCH
Smoky Black-Eyed Peas & Spring Greens
Brown rice
DINNER
Chickpea & Cauliflower Curry
Brown rice
Indian-Style Spinach & Tomatoes
DESSERT
Fudgy No-Bake Brownies
DAY12
BREAKFAST
Superfood Breakfast Bites
Cherry-Berry Smoothie
LUNCH
Veracruz Tempeh Lettuce Wraps
Smoky Roasted Chickpeas
DINNER
Braised Tempeh & Bok Choy with Spicy Ginger Sauce
Brown rice
DESSERT
No-Bake Oatmeal Walnut Cookies
DAY13
BREAKFAST
Morning Grain Bowls
LUNCH
Black Bean Burgers
Sesame Red Cabbage & Carrot Slaw
DINNER
Roasted Beetroots with Balsamic-Braised Beetroot Greens
Stuffed Winter Squash with Black Bean Sauce
DESSERT
Peanut Butter-Banana Nice Cream
DAY14
BREAKFAST
Frying Pan Sweet Potato Hash
100% whole-grain toast
LUNCH
Kale Salad with Avocado Goddess Dressing
Beans & Greens Quesadillas
DINNER
Lemon-Roasted Brussels Sprouts & Carrots with Pecans
Red Quinoa Loaf with Golden Gravy
DESSERT
Fresh Fruit Skewers with Blackberry Coulis

Ketchup

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Raw ketchup benefits

This ketchup recipe is easy to make, super healthy and tastes amazing with anything. But isn’t a raw ketchup recipe just for the raw foodies? Not at all, it’s tastes amazing to anyone and is much easier to make than any other recipe.

Why I make my own ketchup

I wasn’t too thrilled with conventional ketchup products once I took a closer look at the ingredients: preservatives, coloring, and E-numbers I wasn’t sure what they meant. Plus the tomatoes are usully chemically treated while grown and in ketchup. I decided to buy organic ketchup, but there was always added sugar. Like they say: “If you want it to be good, make it yourself.” Today, we will make the most delicious and amazing ketchup ourselves.

Ketchup

Published:
      Spiralizer, Dehydrator, Blender    

2
dried tomatoes
2
tomatoes
2
medjool dates
½ tsp
coocnut vinegar
Dry the 2 tomatoes in a dehydrator or buy dried tomatoes. In the blender, blend all the ingredients till smooth.

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raw ketchup recipe

blender

The blender I'm using at the moment.

Raw vegan healthy ketchup recipe

In just a couple of minutes our healthy raw ketchup is ready to eat.

I'm Ina

In in love with raw vegan recipes. Raw food is not only super tasty and easy to prep, it is also incredibly versatile and exciting. Give one of my recipes a try.

Cake mold pre-cut pieces

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If I only could by one cake mold, it would be this one. So easy to use and so versatile.

Cake mold pre-cut pieces

When I first discovered this cake mold, I knew, it’s going to be perfect for raw vegan cakes! I love making raw vegan cakes and now, that I have a little more time for that, I totally enjoy the freedom of making different flavors using just one mold. It is also super easy to use when you freeze your cake what I usually do. The pieces come out beautiful and even.

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Recipes using a cake mold

Avocado Cake

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| by | sweet-recipe-website |
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This is by far my favorite raw vegan avocado cake. It’s not only tasty, but it is also quite healthy. There are no oils or sugar in it. It is also pretty easy to make. No baking and affordable for a super tasty cake.

Avocado Cake

Published:
      Blender, food processor, freezer    

Crust

4
medjool dates
150 g
almonds
24 g
orange juice
Pulse the dates and the almonds into a grainy mix using the food processor. Add in the orange juice and mix for 2 more seconds. Lightly press the crust into the moulds.

Cream layer

8
avocados, ripe, but not overripe
126 g
orange juice
8
medjool dates (148 g)
Blend all the ingredients until smooth and combined. Spread evenly onto your crust and freeze overnight.
Remove the cake from the mould right after taking it out of the freezer. Let the cake sit at room temperature for about an hour or till defrosted.



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If you are not sure about using avocados for a desert, try making just one pies using one avocado to see how you like it! Or just make a thicker crust and a thin cream layer.


raw vegan avocado cake

Cake mold pre-cut pieces

You will need this mold for your raw vegan cake recipes.

food processor

I use my food processor all the time.

blender

The blender I'm using at the moment.

How to replace some of the ingredients if you need to

Almonds

You can use any kind of nuts of your choice. Cashews are great, walnuts are awesome, you can even try using seeds like sunflower seeds for the crust.

Dates

You can replace the dates using mulberries, dried apricots or even raisins.

Orange juice

You can use juice of lemons, limes, or clementines instead.

Common difficulties and mistakes while making the avocado cake

If you came across a problem not mentioned below, please comment in the comment section, I would love to help you out.

The avocado cake is not sweet enough

  • you can add more dates

The crust is crumbly

  • add dates
  • add more juice

The avocado cake crust is too sticky

  • to many dates

Can I make the crust using the blender?

  • No!

The crust is too runny

  • use less juice

Avocados are not creamy

  • avocados are not ripe enough
  • the blender is not powerful anough
  • you might need to blend a little longer
  • the blender jar is too large for the amount of avocados you were blending

The cream is too runny

  • too much juice

      • The avocado cream doesn’t taste good

  • add more dates
  • the avocados might be bad

      • my raw vegan cake didn’t freeze properly and is too soft

      • your freezer temperature might be too hight
      • you need to keep the cake in the freezer longer
      • много сока

      After defrosting the cake melted

      • you left the cake outside of the freezer for too long

      • it’s better to eat the cake right after it is defrosted, you can’t keep it

      Код для скидки VWN983

      Конопля

      Тахини

      Кароб

      Чиа

      Авокадо

      Все об авокадо.

      dates

      Best natural sweetener.

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      Avocado Cake raw vegan recipe

      Delicious and healthy raw vegan avocado cake. Only 4 ingredients, made in 15-20 minutes. No oil, no sugar, raw and vegan. The best raw vegan avocado cake recipe.

      I'm Ina

      In in love with raw vegan recipes. Raw food is not only super tasty and easy to prep, it is also incredibly versatile and exciting. Give one of my recipes a try.