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! :)

MacaRAWne and Cheez

I don't think I have ever had a hard time being vegetarian or vegan. The only thing that makes things a little difficult would be eating out at restaurants that aren't able to comply (Because when I order a baked potato and steamed broccoli-the only two vegan things on the menu- with nothing on them, I mean NOTHING, not melted butter!!!). But other than that, I have had nightmares about accidently eating meat (obsessive?), I have no yogurt cravings, could care less about ice cream or cream cheese, and cheeses kind of gross me out- especially melted.

Although, I did nonchalantly say to my sister that if there were anything I miss, it's macaroni and cheese. I would never eat that again (well, exept for vegan versions, of course), but the dish does hold a lot of memories for me, like lunch at my grampa's, making it for dinner while on vacation, mixing in ridiculous amounts of broccoli to it...

I have tried to find some vegan substitute to match up to dairy mac and cheese, but to no avail... And then I tried a raw recipe for i... I've made quite a few changes to it, and I have to say, of all the vegan mac and cheeses I've had, this is my favorite, despite the pasta being carrots!


MacaRAWne and Cheez: Serves 2-4
6-8 carrots, grated (or more if you want)
3/4 C finely chopped broccoli florets
1 avocado
1/2 C nutrional yeast
6 Tbsp water (more or less, to your preferance)
2 Tbsp lemon juice
2 tsp garlic powder
2 tsp nama shoyu
Salt and Pepper, to taste

~Mash the avocado with the nutrional yeast, water, lemon jice, garlic powder, and nama shoyu. Add salt and pepper to taste.
~Mix in the grated carrots and chopped broccoli.

I think it goes best on top of a handful or two of spinach or lettuce! And with some dried basil or oregano sprinkled on top, too... yum!