Raw Food
570 recipes found
Hummus Wrap
Hummus is a great filling for a vegetarian wrap. You can buy hummus in many grocery stores, but nothing can beat hummus you make at home. It takes no time at all to make this version with canned chickpeas.
Kale Salad With Apples and Cheddar
For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
Chilled Burgundy Carrot Soup with Celery, Belgian Endive and Baby Golden Beets
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan. If you do not have a juicer, buy carrot juice instead.
Pierre Franey’s Coleslaw
Pierre Franey, that consummate reinterpreter of American cooking, provided this recipe for a Dijon-and-honey spiked coleslaw to The Times in a “60 Minute Gourmet” column in 1990. (It takes much less time to prepare than that.) The result pairs beautifully with any fried seafood and many grilled meats, particularly those scented with soy or curry. It will improve in flavor over the course of a few hours, so it is a good recipe to make in the heat of a weekend day, ahead of an evening barbecue.
Watercress Salad
Dukkah
Vanilla Sugar
Kir Royales
1968: Málaga Gazpacho
Avocado Toast
It may seem silly to give a recipe for avocado toast, but there is an art to it, as with most things that are both simple and perfect. Here, you want to make sure of a few things: that the bread you use is sturdy and has some taste; that there's enough salt and citrus to bring out the avocado's flavor; and that you use a good olive oil to bring it all together. These garnishes, from the Australian café Two Hands in Manhattan, are tasty but unnecessary.
Raw Artichoke Salad
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon. It couldn’t be a simpler presentation, and it’s sensational. Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice. Serve over arugula and add curls of Parmesan.
Raw Beet Salad
This is a beet recipe for someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink.
Berry and Rose Geranium Smoothie
When I go to a farmers’ market in summer, I can’t resist buying more fruit than I need. I blame those cut fruit samples — one taste, and I’m filling my bag. Fruit from the market is already ripe, and there are times when I need to use up what I have. Smoothies are a great solution; you can blend a lot of fruit into one drink, more than you’d cut up and stir into your morning yogurt.This week I tried something different. I didn’t use frozen bananas in these recipes, as I usually do for smoothies, and I decided not to use dairy. Some of this week’s offerings are pure fruit and ice, sweetened with a rose geranium-infused syrup or agave nectar. When I needed to bulk up a smoothie or make it creamier, I used almond milk. Except for one made with dates and figs, you’ll find these smoothies only moderately sweet. In all of them, you can really taste the fruit. Fragrant rose geranium is very easy to grow in pots, and a little goes a long way. I use it to make a syrup that I add to just about anything I make with berries.
Marinated Shaved Fennel with Avocado and Minneola Tangelos
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
Vanilla-Fruit Smoothie
Ninety percent of the time, I eat savory breakfasts. But I don’t like to impose my will on others (at least not early in the morning), so when there are guests, I tend to make smoothies. I’m a big believer in frozen fruit, especially off season; it’s much more flavorful than, say, Chilean peaches.
"Gnocchi" of Hass Avocado with Apples and Shaved Walnuts
This recipe is from the French Laundry, the chef Thomas Keller's restaurant in Yountville, Calif. It was published as part of a 2001 story about the raw food movement, in which every element of every dish is raw, organic and vegan.
Cherry Almond Smoothie
This dairy-free smoothie serves well at breakfast or as an afternoon snack.
Berry Coconut Almond Smoothie
I was inspired to work on smoothie recipes this week when I defrosted a freezer and dredged out a half-filled bag of frozen berries. There was only one place for this lump of frozen berries — a rich smoothie. The key to the drink’s flavor is the cinnamon. I always strain mixed berry smoothies because I don’t like the texture of the little seeds, which don’t blend up.
Spring Rolls With Thai Basil
Chocolate Lime Pie
Strawberry Sorbet
This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.
Duck Sauce
The name "duck sauce" was created in the United States because this sauce was originally served with deep-fried pressed duck, which had no sauce of its own. Duck sauce became popular as a dip for any food — from spareribs and egg rolls to almost anything else imaginable. There are so many versions of duck sauce that it is hard to decide which kind to make. However, I have created and tested the following, which I feel produces the best taste:
Thai Beef Marinade
Spinach Salad With Lemon and Mint
This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.