Raw Carrot-Veggie Mush

I think one of the main reasons I get sick of eating raw food is that I quickly fall into a routine. Breakfast goes through cycles, spending a week or so on monkey sandwiches then to raw cereals to fruit salad to smoothies. Lunch is usually a salad consisting of kale, broccoli, carrots, raisins, and either a chopped apple or berries, all tossed with olive oil, sea salt, and lemon juice. Dinner will perhaps be a little more varied, sometimes raw pasta, or raw macaroni and cheez, perhaps raw tacos... but it just gets boring.
I once tried a raw chicken salad recipe and found it so delicious, but, like many raw recipes, it required the nuts/seeds to be soaked. Sure, it makes them easier to digest, but it's so inconvenient!
This recipe was just trying to come up with some type of raw vegan meat-like food without the nuts and seeds. Not very meat-like, but still delicious, this recipe can be tossed with a salad, eaten as a little loaf, or on raw crackers or bread. I complemented it with this broccoli mash recipe, and found, with a few modifications, the cheez sauce for said recipe went very well with the carrot veggie mush. With a handful of spinach and raisins (definitely went well with the raisins!!), this was a great lunch!


Carrot Veggie Pate Loaf serves 2-3
3 Carrots
1/2 small yellow onion
3 stalks celery
2/3 C chopped bell peppers (I used red and green)
1 T raw almond butter
Pinch of paprika
Pinch of turmeric
Pinch of cumin
salt and pepper to taste

Toss all the ingredients in the food processor until well combined.

Cheezy Sauce:
1 T and 1 tsp miso
2 T water
2 T olive oil
2 T nutritional yeast
2 tsp red wine vinegar

Mix the miso with the water, and mix in the remaining ingredients.


This is definitely a recipe I will make again, but for dinner tonight, I might just cook up some pasta and roast some veggies! :)

Italian Veggie Soup (Stew?)

It seems my mom is getting a little more interested in the food I make. Although she draws the line at certain raw foods and rather foreign cooked concoctions (such as anything Indian), she's beginning to have me make meals for her, and even will have juice as meals, too!
And I enjoy it. I'm strange, and packing lunches gives me a sense of pleasure. (I swear, being able to pack lunches is the one reason why I would want kids)

Although this was a few weeks ago, she asked me to make her soup with lots of veggies. Which was fine with me! I've since made this recipe twice, and it's just so good! And it was a great way to use up some of the vegetables that had been in our fridge for some time, too.
Now, I'm not really sure whether it should be called soup, as it was more veggie than broth, but whatever works, I guess...




Italian Vegetable Soup
~Swirl Extra Virgin Olive Oil
~4 cloves garlic, minced
~1 large onion, diced
~1 C carrots, diced
~2 medium potatoes, diced
~3 celery stalks, chopped
~1 medium yellow squash, diced
~1 medium zucchini, diced
~2 C vegetable broth
~2 C water
~1 24 or 26 oz can of tomato sauce
~2 bay leaves
~2 Tbsp dried parsley
~1 Tbsp dried oregano
~1/2 Tbsp dried dill
~1 Tbsp dried basil
~1/4 nutrional yeast
~ 1 can kidney beans
~ 1 can corn
~ Salt and Pepper to taste

1.) In a large pot, heat the oil on medium-low. Add the onions and garlic, and let cook until the onions are translucent.
2.) Add all of the vegetables (carrots, potatoes, celery, squashes), herbs, water, broth, tomato sauce, and nutrional yeast and bring to a boil. Once boiling, reduce the heat and let simmer for 40 minutes.
3.) Add the beans and corn and allow to simmer for another 15 to 20 minutes, or until the vegetables are tender. Add salt and pepper to taste (it may be salty enough depending on the tomato sauce and broth used)
4.) You can add some more water or broth if you want it more liquidy.




I love adding some kale to mine once it's ready to be served. The heat of the soup just in a bowl makes the kale crispy and warm! :)