Download - 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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Published by:Raw Vegan216 LoyolaRepentigny, Quebec
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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
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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
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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
Serving size: 1/2 of a recipe (23.8 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Recipe Tips
The longer it sets, the better the flavor will be and milder the onion taste!
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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
Serving size: 1/2 of a recipe (24.2 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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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
Serving size: 1/4 of a recipe (12.2 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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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
Serving size: 1/2 of a recipe (10.8 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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.
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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
Serving size: 1/2 of a recipe (14.4 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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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
Serving size: 1/2 of a recipe (10.1 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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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
Serving size: 1/4 of a recipe (2.9 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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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
Serving size: 1/4 of a recipe (2.5 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Recipe Tips
You may need to add more water depending on what type the water content of the coconut you use.
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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
Serving size: 1/2 of a recipe (15.6 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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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
Serving size: 1/2 of a recipe (10.1 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: The Sunny Raw Kitchen
Web Page: www.thesunnyrawkitchen.blogspot.com
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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
Serving size: 1/4 of a recipe (8.7 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.sunnyrawkitchen.blogspot.com
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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
Serving size: 1/2 of a recipe (26.8 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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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
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15
Nutrition Facts
Serving size: 1/10 of a recipe (6.6 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: The Sunny Raw Kitchen Web Page: www.thesunnyrawkitchen.blogspot.com
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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
Serving size: 1/2 of a recipe (13.3 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.