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We had a friend drop by this week for lunch and although he’s not vegan, he was looking forward to some tasty raw food.  What he didn’t expect was to be eating a Raw Vegan Pepperoni Pizza.

This is one of our favourite meals and is very easy to make.  Make several bases and keep in an airtight container in the fridge.

The bases also make great flour-free ‘wraps’, so play around with this recipe.  Add flax seeds for a crunchier base.  Design your own base ingredients eg fresh coconut meat can be purchased from the freezer section of a good health food store/crocery.

Raw Vegan Pepperoni Pizza
 
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GLUTEN-DAIRY-WHEAT FREE Pizza suitable for Vegans and Vegetarians. No cooking required. Just bring your favourite wine and a good appetite! Vegetable pizza bases can be made in advance and store well in airtight container in the fridge.
Recipe type: Anytime Food
Cuisine: Raw Vegan
Serves: 2
Ingredients
Base
  • ½ Cauliflower split into florets
  • 2 Zucchini or Courgette (peeled)
  • ¼ cup Flaxmeal
  • ½ tsp Lake Salt
  • Freshly Ground Pepper
  • TIP: You can use fresh coconut meat for the base as well. Be creative.
Tomato Sauce
  • 1 Cup of Semi-Dried Tomatoes
  • 2 Whole Tomatoes chopped
  • 1 Clove of Garlic
  • 1 Tsp Mixed Italian Herbs (fresh herbs can also be used ie oregano and basil)
  • Salt and freshly ground pepper to taste
Quick Cheese
  • 1 Cup Raw Cashew Nuts
  • ¼ - ½ Cup Water
  • Juice of 1 Lemon
  • 2 Dessertspoons of Nutritional Yeast
  • Salt and freshly ground pepper to taste
PepperoniRaw Pepperoni by Scott Mathias Raw
  • ¼ Cup Ground Almond Meal/Flour
  • ¼ Cup Dehydrated Mushrooms
  • ½ Cup Ground Flaxmeal
  • 1 tsp Garlic Powder
  • 2 tsp Mixed Italian Herbs
  • 2 tsp Onion Powder
  • 1 Dessertspoon White Sesame Seeds
  • 1 Red Bell Pepper
  • 1 Cup Semi-Dried Tomatoes
  • Salt and freshly ground black pepper to taste
Topping
  • 2 Medium sized Mushrooms - sliced
  • 6 Olives
  • Fresh basil leaves
  • ¼ Bell pepper - diced
Instructions
Base
  1. Put the cauliflower florets, zucchini and flaxmeal into a blender.
  2. Blend until pureed - no need to add water as vegetables already moist
  3. Pour onto a teflex or silicone sheet - Use baking paper if you don't have these
  4. Shape into a circle approx 3mls thick. You can make thinner or thicker, to your personal taste
  5. Place in dehydrator at 45 degrees and for 2-3 hours turning half way
Pepperoni
  1. Add all the ingredients together in a Vitamix or blender and blend for about 15-20 seconds or until you achieve a rough mixture.
  2. Using a small food form, spoon mixture into circles on a teflex/silicon sheets or baking paper
  3. Dehydrate for 4-6 hours turning frequently.
  4. TIP: If using a fan oven at 50c, reduce drying time by half
Tomato Sauce
  1. Combine all ingredients in a vitamix or small blender and blend for a few seconds until thick tomato sauce is achieved
Quick Cream Cheese
  1. Blend all ingredients until smooth cheesy sauce consistency is achieved
  2. Check taste and adjust seasoning if required.
Topping
  1. Spread some of the Tomato Sauce onto your Pizza base
  2. Drop or spread portions of the creamy cheese sauce on top
  3. Add vegetables of your choice to decorate your pizza and remember to top off with your deliciously tasty and healthy raw pepperoni pieces
  4. TIP: Add any other vegetables of your choice eg artichokes, asparagus, onions etc.
  5. ENJOY!

 

As with all things new, practice makes perfect.  It’s really difficult to spoil a raw vegan recipe.  These instructions are just a guide. REMEMBER… you are using fresh ingredients so taste as you go and made adjustments to suit your own personal preferences.

If you’d like more free recipes, just click here and watch the videos and/or download the pdfs (no signup required).

Scott Mathias & ToastiScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own iLifeFoods range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’and the acclaimed, ‘Lets Eat RAW’Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare.

 

This spicy Veggie Wrap is a big hit!

My Let’s Eat Raw recipe book continues to be received enthusiastically around the world. Recipes and ingredients so simple, yet brilliantly tasty.

“I made your vegetable wraps with dipping sauce as part of a healthy ‘baby shower lunch’ today. They went over well. Tomorrow night’s sauce is ready for zucchini vegehetti. Love that spiraliser too! Thank you.”  Deb Scraps

Sweet & Sour Veggie Wraps
 
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Wraps are hugely popular and convenient. Here's Scott's version of a Spicy Wrap using Vegetables GLUTEN-FREE, DAIRY-FREE
Recipe type: Brunch
Cuisine: Raw Vegan
Serves: 2
Ingredients
  • 1 choko or zucchini/courgette, julienned and soaked in limejuice
  • ½ red bell pepper (capsicum) diced
  • 2 spring onions (scallions) peeled
  • ½ small cucumber, diced
  • 2 medium tomatoes, diced
  • ½ kaffir lime leaf, vein removed, and leaf finely chopped
  • 2 tbs lime juice
  • salt and freshly ground flat pepper, to taste
  • green leaves such as lettuce, spinach, kale, collard or chinese cabbage (choose leaves without too many veins)
Dipping Sauce:
  • 1 garlic clove, crushed
  • .5 cm fresh ginger, peeled
  • ¼ macadamia oil
  • ⅛ cup Nama Shoyu (organic, fermented light soy sauce)
  • 1 red chilli
  • 2 tsps Agave (add more to taste)
  • Juice of 1-2 limes
  • salt and freshly ground black pepper to taste
  • ¼ cup coriander, chopped (for garnish)
Instructions
  1. Combine the chokos or zucchini, shallots, cucumber, tomatoes, kaffir lime leaf, coriander and lime juice in a bowl.
  2. Mix to combine and season with salt and pepper. Set aside.
  3. Remove the veins from the greens so that the leaves fold easily and begin to fill the leaves with diced vegetables from the end of the leaf closest to you.
  4. By doing it this way it will roll up easily.
To make the sweet and sour dipping sauce:
  1. Blend the ingredients in a blender until smooth.
  2. Taste and adjust the seasoning.
  3. Serve in small diping dishes alongise the wraps.
  4. Garnish with coriander.
Serves 2

For this and 79 more easy-to-make raw vegan recipes, check out my Let’s Eat Raw recipe book here!  GREAT Christmas Present IDEA!!

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Good Health!

Scott
Let's Eat Raw - Scott Mathias
Scott Mathias CHHP. AADP
RAW Food Advocate & Chef

Scott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own iLifeFoods range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of ‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the acclaimed, ‘Lets Eat RAW’ Vegan recipe book. Scott lives in Noosa, QLD with his partner Clare and his 14yr old Maltese/Shitzu dog ‘Toasti’.

This Week’s Challenge?  Mushrooms with Wild Herb Cream

Here’s another quick and simple recipe for you to try as part of the Let’s Eat Raw Midweek Challenge.  A little bit more effort than last week, but most of the time involved is in soaking nuts and preparing the marinade.  The actual presentation will take you just a few minutes.  So, if you’re the type of person who likes to be organised, here we go!

Mid Week Challenge - Mushrooms with Wild Herb Cream
 
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MUSHROOMS remain an all-time favourite of mine. They are full of B12 and Niacin and are a wonderfully healthy food when integrated into your diet on a regular basis. Here is a recipe taken from one of my recent RAW Food Master Classes. It would make a great addition to your festive-fare table - not cooked and no dairy either.
Recipe type: Main
Cuisine: RAW Vegan
Serves: 4
Ingredients
  • 12 Med. Size Swiss Brown or Portobello mushrooms bases trimmed
Marinate in the following mixture for 2-3 hours:
  • 1 Cup of Olive Oil
  • ¼ Cup of Lime Juice
  • ¼ Cup of Coconut Palm Syrup or Agave
  • S&P
For the wild herb cream:
  • ½ Cup of RAW Cashews – soaked at least 1 hour
  • ½ Cup of Macadamia Fines – finely chopped macadamia nuts (no need to soak)
  • 1 Garlic Clove
  • Juice from 2 Limes
  • 2 Tsp. Fresh Thyme leaves & as some whole fresh pieces of thyme for garnish
  • 1 Tsp. of Olive Oil
  • S&P to taste
Instructions
For the cream:
  1. Blend these ingredients and adjust seasonings to suit.
To serve:
  1. Remove the mushrooms from the marinade and place onto kitchen paper to absorb the excess moisture.
  2. Line the mushrooms up on a nice serving platter.
  3. Drizzle the cream sauce over the top.
  4. Sprinkle some the thyme pieces as a garnish.
  5. Splash some olive oil over the top along with an additional grind of black pepper.

Now you know WHAT to make and HOW to make it!  It’s YOUR TURN.  Scott Mathias Raw is all about spreading the word on healthy, delicious food and the incredible benefits you get by eating raw – even for one meal a week.  I would LOVE it if you would send me a picture of this yummy starter – and most importantly – let me know how this dish is received.  Please help spread the word on Raw by:

  1. Posting to your Instagram, Pinterest, LinkedIn, Facebook, Twitter or other social media account and hashtag #scottmathiasraw (this is so I get to hear about it 🙂 ).
  2. Adding your comment telling me what you liked or DIDN’T like about the recipe and the reactions you received from others.  I LOVE feedback!
  3. Or you can email pics and comments to recipechallenge@scottmathiasraw.com
  4. Post your comments in the COMMENT boxes below – add a link to your images if you can!
  5. The ‘WINNER’ will be announced NEXT WEDNESDAY!

Remember, there are no losers here… you can add these recipes to your own repetoire and share with your friends, then everyone WINS!  However, this is a challenge (!) so I will choose the BEST story and picture and post on next Wednesday’s blog along with another simple and nutritious recipe for you to try.  The WINNER will receive ALL 30 VIDEO RECIPES from my RAW Food Revolution series (value $39).

And remember…. RAW FOOD is all about LIBERATION, not LIMITATION!

PS… if you’re not the competitive type but want to show some love, then simply leave a short comment and ‘rate the recipe’ by clicking the stars below the comments box – THANK YOU 🙂

PPS… DID YOU KNOW that you can print this recipe off by simply clicking on the ‘print’ button below the recipe image?

PPPS… DID YOU ALSO KNOW that you can give this recipe a STAR RATING?  Just leave a comment, suggestion or picture in the box below and click on the star rating you think this recipe deserves.  Thank you 🙂

Scott Mathias & Clare DarwishScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the  American Association of Drugless Practitioners (AADP)..  Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘selfhealing’ experience which led him to create his own iLifefoods range of plant-protein healing products.  A former television network presenter both in Australia and New Zealand, Scott is the author of ‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the soon-to-be published ‘Lets Eat RAW’ Vegan recipe book.  Scott  lives in Noosa, QLD with his partner Clare Darwish and his 14yr old Maltese/Shitzu dog ‘Toasti’

Here it is, a new EASY recipe that doesn’t involve COOKING.  Yay!

Today is Wednesday … you have time to plan ahead and obtain your ingredients before the weekend.  So, decide now.  Friday, Saturday or Sunday?  Great!

Very Easy, Very Yummy

This VERY EASY recipe kicks off this series of ‘challenges’ and it’s one that I KNOW everyone will love!  Who doesn’t love CHOCOLATE MOUSSE?  This “Let’s Eat Raw” challenge recipe is as I said last week, a GREAT way to get kids to eat more vegetables because even though it’s a chocolate mousse, NONE of the ingredients contain harmful sugars and the ‘mousse’ texture is achieved by using AVOCADOS …. yes, you heard right AVOCADO CHOCOLATE MOUSSE!  The taste is seriously DELICIOUS.  Let’s get going!

 

Let's Eat Raw Midweek Challenge - Chocolate Mousse
 
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Quick and easy to make VEGAN Chocolate Mousse. DIARY-FREE, GLUTEN-FREE
Recipe type: Dessert
Cuisine: Raw Vegan
Serves: 2
Ingredients
  • 1 Ripe Avocado
  • 1 Ripe Banana
  • 3 Desert Spoons of Maple Syrup or Agave (reserve some to adjust flavour before serving)
  • 3 Desert Spoons of Cacao Powder
  • A dash of pure Vanilla essence
  • A pinch of Salt
  • Cacao Nibs for topping
Instructions
  1. Place all the ingredients into a small 2-Cup type blender or regular blender and blitz until creamy and smooth.
  2. Hold back on some of the Maple or Agave to finish off based on your sweet preference.
  3. Spoon in separate serving glass and top with Cacao Nib (Increase quantities to suit).

 

So the challenge has been issued!

Now you know WHAT to make and HOW to make it!  It’s YOUR TURN.  As Scott Mathias Raw is all about spreading the word on healthy, delicious food, (and the incredible benefits you get by eating raw – even for one meal a week) I would LOVE it if you would send me a picture of your dessert – and most importantly – let me know how the kids or your friends reacted.  Here’s what to do:

  1. Just post to your Instagram, Pinterest, LinkedIn, Facebook, Twitter or other social media account and hashtag #scottmathiasraw (this is so I get to hear about it 🙂 ).
  2. Add your comment telling me what you liked or DIDN’T like about the recipe and the reactions you received from others.  I LOVE feedback!
  3. Or you can email pics and comments to recipechallenge@scottmathiasraw.com
  4. Post your comments in the COMMENT boxes below – add a link to your images if you can!
  5. The ‘WINNER’ will be announced NEXT WEDNESDAY!

The brilliant thing is, if you (and others in your circles) love the recipe, we’re all winners!  However, I will choose the BEST story and picture and post on next Wednesday’s blog along with the next recipe for you to try.  The WINNER will receive ALL 30 VIDEO RECIPES from my RAW Food Revolution series (value $39).

I really hope you’ll join the challenge – it’s a few ingedients and 5 mins – and a lot of deliciousness and fun!

And remember…. RAW FOOD is about LIBERATION, not LIMITATION!

PS… if you’re not the competitive type but want to show some love, then simply leave a short comment and ‘rate the recipe’ by clicking the stars below the comments box – THANK YOU 🙂

Scott Mathias & Clare DarwishScott Mathias (Certified Holistic Health Coach. American Association of Drugless Practitioners) CHHC. AADP is a Digestive Health and Raw Food Educator.  He takes an integrative approach to solutions, based on functional aspects of the body and his own ‘selfhealing’ experience which led him to create his own iLifefoods range of plant-protein healing products.  He is also a former television network presenter both in Australia and New Zealand.  He is the Author of ‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the soon-to-be published ‘Lets Eat RAW’ Vegan recipe book.  He lives in Noosa, QLD with his partner Clare Darwish and his 14yr old Malteze/Shitzu dog ‘Toasti’

RAW Vegan South Indian Sambar with Fragrant Rice & Fruit Salsa

In response to all the requests on Facebook and the 60+ shares (THANK YOU) I’m happy to share my unique recipe with you today.  I do get inspired when I go to my fridge and see a wide array of fresh, organic fruits and vegetables and one sure-fire way to help others transition from the ‘old world food paradigm’ is to tempt their tastebuds with herbs and spices. Curries are popular all around the world and there’s absolutely no reason why we can create deliciously tasting curry sauces which are UNCOOKED, GLUTEN FREE and a wonderful marinade for our veggies. I hope you enjoy creating these dishes in your own kitchen and would love to hear about your experiences.

South Indian Vegetable Sambar with Fragrant Cauli Rice & Fruit Salsa
 
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A delightfully exotic taste sensation using the aromatic qualities of a South Indian curry blend
Author:
Recipe type: Main
Cuisine: RAW Vegan
Serves: 4
Ingredients
Chop the following into ½ bite size and vary quantities to meet your needs.
  • Cauliflower
  • Broccoli
  • Zucchini
  • Leeks
  • Tomato
  • Coriander for Garnish
Place the above in a prep bowl except for the garnish.

For the Cauli Rice
  • ½ Cauliflower
  • A Good Clutch of Mint
  • 1 Red or Green Chilli
  • Juice from 1 Large Lemon
  • Splash of Macadamia Oil
  • S&P for seasoning

For the Fruit Salsa
  • ½ Ripe Red Paw Paw – diced into medium bite-size pieces
  • 2 Firm Mangoes – diced into medium bite-size pieces
  • 2 Dsp. Organic Desiccated Coconut
  • Juice of 1 Small Lime
  • S&P to taste
Instructions
In your personal blender mix the following:
  1. Can of Nakula Coconut Cream or Milk. If it’s mildly solidified then warm the can in warm water or 10 minutes in the dehydrator. Shake before opening.
  2. ½ a Thumb of Fresh Ginger
  3. Juice of 2 Limes or Lemons
  4. Dsp South Indian Sambar Curry Powder – a blend of Coriander Seed, Besan Flour, Cumin Seed, Black Pepper, Mustard Seed, Turmeric, Fenugreek Seed, Amchur, Mild Chilli, Salt, Cinnamon, Dried Curry Leaves and Asafoetida. If you cannot make or find this blend then find a curry powder that you like.
  5. Tsp Onion Powder
  6. Tsp Mustard Powder
  7. S&P
Blend all the above ingredients and pour over your prepared vegetables. Let vegetables sit for 2-3 hours in your prep bowl before transferring to your serving dish and garnish

For the Cauli Rice
  1. Pulse all the ingredients together to create a ‘rice-like’ consistency.
  2. Reserve some of the lemon juice for finishing.
  3. Garnish with red or green herbs/leaves, a grind of black pepper and the remaining lemon juice.
  4. Serve in a nice bowl.

For the Fruit Salsa
  1. Combine the diced fruit in a prep bowl
  2. Add the lime juice
  3. Add the coconut
  4. Gently stir coconut through the fruit so that it sticks to each piece
  5. Spoon into separate serving bowl
Notes
The bowl of Vegetable Curry, Rice and Fruit Salsa make a great picture and talking point with friends and family alike.

Please feel free to leave a comment or ask a question in the box below.  I’m here to help you!

Raw Food Chef, Digestive Health Specialist, Scott Mathias, scottmathiasraw, iLifefoods, gluten-free desserts, dairy-free desserts, gluten-free, dairy-free
Scott Mathias CHHC.AADP
I‘m a Digestive Health Specialist, Nutritional Cuisine Alchemist and Author living in beautiful Noosa, Australia and teaching globally.  At 60, my journey to excellent health began when I sought and found natural means to heal myself of a chronic digestive disorder. I founded iLifeFoods.com, a 100% pure Australian Digestive Health and Plant Protein Company, and proceeded to further change my lifestyle to support my ongoing excellent health by learning to prepare and serve the most amazing RAW food. I am also the Author of ‘Understanding The Divine Gut’ and the upcoming ‘ Let’s Eat RAW ‘ recipe book. Do join me in knowing more. I am here to help you find your personal freedom. – See more at: https://scottmathiasraw.com