RAW CARROT SALAD RECIPES RECIPES

Name: 23 Raw Vegan Recipes You’re Craving Right Now
Prep time: 15 min
Cook time: 30 min
Cuisine: Vegan
Ingredients: Beets; coconut; cheesecake; gazpacho; bananas; carrots

23 RAW VEGAN RECIPES THAT ARE HEALTHY & TASTY - BRIT - CO

23 Raw Vegan Recipes that are Healthy & Tasty - Brit - Co image

Raw + vegan = a recipe for a new, healthier you.

Provided by Justina Huddleston

Prep Time 15 minutes

Cook Time 30 minutes

Number Of Ingredients 6

Ingredients

Beets
coconut
cheesecake
gazpacho
bananas
carrots

Steps:

TUSCAN KALE SALAD RECIPE - NYT COOKING

Tuscan Kale Salad Recipe - NYT Cooking image

Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.

Provided by Melissa Clark

Total Time 20 minutes

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste

Steps:

Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Nutrition Facts : @context http//schema.org, Calories 40, UnsaturatedFatContent 0 grams, CarbohydrateContent 8 grams, FatContent 1 gram, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 156 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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