Indian Raw Recipes

7/17/2019 Indian Raw Recipes

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Indian Raw Recipes!

Delicious Simple Indian-Flavored

Raw Recipes for All Occasions!

www.FredericPatenaude.com



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Banana Tamarind Sauce.....................................................................1Cauliflower Couscous........................................................................2Cauliflower Tabouli ..........................................................................3Coconut Curried Vegetables .............................................................4

Curried Broccoli................................................................................5Curried Cauliflower Soup..................................................................6Curried Papaya ................................................................................7Curry Pâté.......................................................................................8Curry Sauce .....................................................................................9Curry Soup......................................................................................10Ginger 'Rice' .................................................................................... 11Mango Chutney ...............................................................................12

Mushroom Curry..............................................................................13Samosas ..........................................................................................14Vegetable Curry .............................................................................16



1

Banana Tamarind Sauce

Ingredients:

1 cup Tamarind paste (pulp blended with water)

1 small banana

1 tsp ground cumin

1 tsp minced ginger

1 small red chili pepper, seeded *optional

Procedure

Instructions:

1 Place all ingredients into blender and blend until smooth.

2 Serve as a dipping sauce with your favorite raw Indian treat.

Servings: 16

Nutrition Facts

Serving size: 1/16 of a recipe (0.6 ounces).

Percent daily values based on the Reference Daily Intake

(RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Source

Author: Carmella

Source: Sunny Raw Kitchen

Web Page: www.thesunnyrawkitchen.blogspot.com/

Author Notes

Adapted from Carmella's version



2

Cauliflower Couscous

Ingredients:

1 head cauliflower, cut into florets

1 pint of cherry tomatoes, halved

1/4 cup red onion, diced

1/4 cup fresh cilantro, minced

1/4 cup fresh parsley, minced

1/3 cup lemon or lime juice (to taste)

1/8 cup fresh basil, diced

a few fresh mint leaves, diced

1 Tbs olive oil, or 1/3 avocado

black pepper to taste (optional)

Procedure

Instructions:

1 Put the cauliflower in a food processor and pulse with the s blade until a little smaller than rice size.

2 Pour cauliflower into a large bowl and mix in the remaining ingredients.

3 Refrigerate to let flavors set, minimum 1 hour.

Servings: 2

Nutrition Facts





Recipe Tips

The longer it sets, the better the flavor will be and milder the onion taste!



3

Cauliflower Tabouli

Ingredients:

1 head cauliflower

1/2 bunch flat leaf parsley, chopped

1/2 cup fresh mint leaves, chopped

1 tomato, diced

1/2 red onion, diced

1/2 large avocado

1/4 cup fresh lemon juice

1/2 tsp turmeric

1/4 tsp pepper, or to taste

2 drops liquid stevia extract (optional)

Procedure

Instructions:

1 Cut the cauliflower in half and remove the stem from both sides.

2 Chop the florettes into even pieces.

3 Place the cauliflower, parsley and mint in a food processor. Pulse until the cauliflower pieces are smaller than rice size.

Remove to a large mixing bowl.

4 Add the remaining ingredients and toss to mix.

5 Chill and serve.

Servings: 2

Nutrition Facts







4

Coconut Curried Vegetables

Ingredients:

1/2 cauliflower, chopped

1 cup of fresh or frozen thawed peas

1 carrot, sliced

1 zucchini, sliced

1 cup coconut milk (coconut water blended with meat)

1 onion, chopped

1 Tbs fresh ginger

1 green chili, seeded

1/2 tsp turmeric

1/2 tsp coriander

1 tsp cumin

1 tsp curry

Procedure

Instructions:

1 Blend the coconut milk, onions, chili and spices together in a blender.

2 Add chopped veggies to a bowl.

3 Pour sauce over veggies to marinate.

4 Put in fridge to marinate or into a dehydrator so veggies absorb flavorings.

Servings: 4

Nutrition Facts







5

Curried Broccoli

Ingredients:

1 head broccoli

1 tsp olive oil

1 tsp curry powder

1 tsp garam masala

Procedure

Instructions:

1 Chop broccoli and stem into small pieces.

2 Toss with seasonings.

Servings: 2

Nutrition Facts





Recipe Tips

To wilt the broccoli you can either dehydrate it with seasonings for a few hours or before seasonings you can put the broccoli

in a bowl of warm water and massage gently until slightly wilted and then add the seasonings.



6

Curried Cauliflower Soup

Ingredients:

1 coconut, water of

1/4 cup water

1/2 avocado

1/8 cup lemon juice

2 cups cauliflower chopped.

3 celery stalks

1/3 cup raw cashews or macadamias

1/2 tsp curry powder.

1 shallot

Procedure

Instructions:

1 In a blender, combine all ingredients and blend until smooth.

2 Serve garnished with chopped cauliflower florets.

Servings: 2

Nutrition Facts







7

Curried Papaya

Ingredients:

2 cups of Papaya, diced

1 Tomato, chopped

1 Bay leaf

1 tsp Turmeric powder

1 tsp Ginger

1 tsp Red chilli powder

2 tsp Green chilies, chopped

Procedure

Instructions:

1 Place papaya and tomatoes in a bowl.

2 Stir in seasonings until combined well.

3 Let sit to marinate before serving.

Servings: 2

Nutrition Facts







8

Curry PâtéThe easiest pâté you could ever make!

Ingredients:

2 cups carrots, diced

4 Tbs tahini

2 tsp curry powder

1 Tbs. celery powder (or more, optional)

Procedure

Instructions:

1 Process all ingredients in a food processor.

2 If a food processor is not available, grate the carrots and mix with tahini and curry.

3 Serve with veggies or in lettuce leaves.

Servings: 4

Nutrition Facts







9

Curry Sauce

Ingredients:

1 red pepper

1 tsp lemon

1/2 Tbs tamarind pulp *optional

1/2 inch of fresh ginger

1/2 cup fresh cilantro

1 Tbs curry powder

1/2 cup fresh coconut (furry brown one)

1/4 cup water

Procedure

4 Blend all ingredients in a high speed blender until smooth and creamy.

5 Serve over curried vegetables.

Servings: 4

Nutrition Facts





Recipe Tips

You may need to add more water depending on what type the water content of the coconut you use.



10

Curry Soup

Ingredients:

2 cups water

Apricot soak water

1/2 avocado

3 inches of cucumber

2 inches of zucchini

1/4 cup red or yellow pepper

1 celery stalk

1 green onion

1 Handful dill (or 1 tsp dried)

1 Handful cilantro

1 tsp lemon juice

3 apricots soaked in water until soft

1/2 tsp curry, or to taste

dash of cayenne

Procedure

Instructions:

1 Combine all ingredients in a high-speed blender blend until smooth.

2 Serve in soup bowls

Servings: 2

Nutrition Facts







11

Ginger 'Rice'

Ingredients:

2 cups cauliflower

1 1/2 cups parsnip

1 Tbs tahini

1 Tbs grated fresh ginger

squeeze of lemon juice

1 cup fresh or thawed frozen peas

Procedure

Instructions:

1 Process cauliflower and parsnip in food processor until rice-size.

2 Mix in other ingredients by hand.

Servings: 2

Nutrition Facts





Source

Author: Carmella

Source: The Sunny Raw Kitchen

Web Page: www.thesunnyrawkitchen.blogspot.com



12

Mango Chutney

Ingredients:

4 cups ripe mango, diced

3 Tbs lime juice

2 Tbs minced ginger

2 green onions, white and 1 inch of green, diced

! small jalapeno, cored and seeded, diced

*optional

1 handful cilantro leaves

Procedure

3 Combine all ingredients into a large bowl.

4 Mix together to let flavors set.

5 Chill until ready to serve.

Servings: 4

Nutrition Facts





Source

Author: Carmella

Source: Sunny Raw Kitchen

Web Page: www.sunnyrawkitchen.blogspot.com



13

Mushroom CurryEat as is or top with Curry Sauce. Delicious!

Ingredients:

3 cups portabella mushrooms

1 1/2 cups eggplant peeled & diced finely

1 cup peas, fresh or frozen

1 cup broccoli, cut into small pieces

6 medium tomatoes, diced finely

1 Tbs lemon juice

2 Tbs tamari or nama shoyu *optional

2 Tbs olive oil

2 Tbs curry powder

Procedure

Ingredients:

1 In a large bowl mix the mushrooms, eggplant, peas, broccoli and tomatoes in lemon juice, olive oil, and curry powder.

2 Let sit and marinate3 Spread onto a dehydrator sheet and dehydrate for 2 – 3 hours at 105 degrees F to thicken if desired.

4 Serve.

Servings: 2

Nutrition Facts







14

Samosas

Ingredients:

Samosa Wrapper

2 cups young coconut meat

1 1/2 cups coconut water (or more)

1/2 tsp cayenne

Samosa Filling

1 large head cauliflower, florets only

1/2 cup raw macadamia nuts

1 cup filtered water

1 Tbs garam masala

2 tsp chunky chat masala (or substitute garam masala)

1 Tbs fresh ginger, chopped

black pepper, Freshly ground

1 cup fresh peas or thawed frozen peas

1 cup cilantro, julienned

Procedure

Instructions:1 Wrappers: In a blender puree the coconut with the coconut water, and cayenne until completely smooth. Using an offset

spatula, spread the coconut very thin on Teflex-lined dehydrator trays and dehydrate at 115 F for 2 to 4 hours, or until the

surface is dry. Carefully flip over and peel away the Teflex sheets. Dehydrate further on the screen only, just to dry the

underside, 15 to 30 minutes longer. The wraps should be very thin, almost transparent, and very pliable

2 Carefully slide the wraps onto a flat cutting surface and cut into large rectangles, about 3 by 7 inches, and set aside.

3 Filling: Place the cauliflower florets in a food processor and pulse a few times to chop into small pieces. It’s okay if they

are not entirely uniform in size - they add texture.

4 In a blender, add the nuts, water, garam masala, and ginger and puree at high speed for 2 minutes until completely smooth.

It should be the consistency of heavy cream. Season with pepper to taste.

5 Add the cauliflower, peas, and macadamia cream to a shallow glass bowl or pan and stir to combine. Place the bowl in the

dehydrator and dehydrate at 115 F for about 2 hours, stirring occasionally, until the cauliflower becomes somewhat tender

and the cream thickens a bit.

6 Toss the cilantro in with the cauliflower mixture just before filling the wraps.

7 To make: Place a heaping tbs of cauliflower filling at one end of a coconut wrapper. Fold one corner over diagonally to

meet the other side, to form a triangle. Fold the samosa over and continue folding like a flag. Wet the end of the wrapper

slightly to seal.

Servings: 10

Yield: 20 samosas



15

Nutrition Facts





Source

Author: Carmella

Source: The Sunny Raw Kitchen Web Page: www.thesunnyrawkitchen.blogspot.com



16

Vegetable Curry

Ingredients:

2 cups cauliflower cut in small pieces

2 carrots

1/2 onion

3 Tbs raw tahini

1 tsp curry powder

dash of lemon juice

1 cup water

1/4 cup raisins

cinnamon (optional)

Procedure

Directions:

1 Chop the veggies into small pieces.

2 In a separate bowl, combine the rest of the ingredients (except raisins)

3 Pour the sauce over the veggies to coat and add raisins on top.

4 Let marinate for at least 3 hours in the fridge before serving.

Servings: 2

Nutrition Facts





Indian Raw Recipes

Documents

curried cauliflower

curried broccoli

curried papaya

indian raw recipes

raw vegan

frederic patenaude

coconut curried vegetables

cauliflower couscous