Good morning everyone! How are we enjoying {Raw and Vegan} Bac-un ‘Cheeseburger Week so far? Hope you are loving it!
Today I bring you two awesome sides. One is high-raw and is great for eating healthier in general, and the other is a great alternative for cooked hummus – so much lighter (and fluffier) for the stomach! Let’s begin!
This Potato Salad is a weird take on the Hacres version found here… Someone *cough-Brian Calvi-cough* ate all my cashews, so I had to get creative using Zucchini and a rendition of the linked-to recipe. Here’s my High-Raw yummy, veggie-filled Potato Salad!
Ingredients:
5 Pounds Potatoes (Red or White or Yukon Gold)
2 Celery Stalks (chopped)
1 Sweet Onion (chopped)
6 Fresh Basil Leaves (sliced thinly)
1 Red Bell Pepper (Sliced thinly into smaller pieces)
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Cashews
1/2 Cup Zucchini
1 tsp Sea Salt
1 Tbsp Dried Dill
1 Lemon, juiced
Freshly ground Pepper (to taste)
Set aside: fresh chopped herbs: Dill, Parsley
Directions:
1) Boil Potatoes until hard enough to pierce with a fork, but not too soft. Drain and let cool. After 20-25 minutes dice into bite-size pieces and place in a medium-sized bowl.
2) Add your celery, onion, basil, and red bell pepper to your potatoes.
3) In a high-speed blender, combine remaining ingredients except diced fresh herbs and blend until smooth and creamy. You can spruce this up a little bit and add 1 Tbsp of Nutritional Yeast if you’d like it a little bit more ‘cheesy’ flavored. Pour over your potato salad.
4) Add in your fresh herbs, mix, and let chill or serve warm after being freshly prepared. Yum!
This potato salad is SO much lighter and healthier than the traditional version doused with Mayo! Everyone loved it – and it made a lot!
Next…How about a Raw Hummus platter to wow your guests? Appetizers and sides are great to keep your party full, but you also want to ensure they’re getting the most health-wise from your food. That’s why opting for an all natural, raw and vegan version of Hummus is a great idea! It’s light, fluffy, and delicious!
Raw Vegan Hummus Platter
Ingredients:
1 Cup Sunflower Seeds (or you may use a Raw Tahini instead)
1/2 Cup Lemon Juice
1 tsp Sea Salt
3 tsp Cumin
4 Tbsp Extra Virgin Olive OIl
1/4-1/2 Cup Water**This is a BASIC Hummus Recipe, you can then make different variations like herbed by adding your favorite herbs and perhaps a little bit more lemon juice or Red Pepper by adding red bell pepper, onion, garlic, and some black pepper. Experiment, get creative!**
Directions:
1) In a food processor, grind sunflower seeds into a flour-like consistency. Add in remaining ingredients and process until smooth and creamy. You may also use the Vita-mix, but be sure to make your sunflower seeds flour-like first!
2) Like mentioned before, this is a BASIC hummus recipe. In the picture above, I made a garlic-herb version and a Heart-of-Palm dip with Paprika, Lime, and Sea Salt. Get creative, enjoy your raw food!
3) Pour hummus into dish, surround with julienned veggie sticks and serve to guests (or yourself) 😉
Enjoy!
Two more recipes down..What’s tomorrow? How about some Raw Vegan Bac-Un!
Perfect for some yummy, yummy Raw(!) Cheeseburgers!
Enliven your Life with Fruits and Vegetables!
XOXO Mandy
PS – if you think someone would like this post, please share, Like on Facebook, and blow a kiss to your neighbor! <3
Uh??? I am not familiar with the high-raw concept, but the raw foodism I know surely would not consider boiled potatoes raw. Maybe my ignorance…
Anyway, my comment is really about the hummous: if I sub tahini for sunflower seeds as you suggest, and add lemon and the rest, I most certainly do not get a hummous consistency. Not even close and it would be MEGA heavy as well… so I am not sure where this recipe is going to be honest…
Well spotted. I included a few recipes that were not ‘all raw’ in this Raw Cheeseburger Week segment as they were part of an entire course I created at Finca de Vida. For the potato salad you can sub raw Jicama, diced, but for potato variation, I find that if one DOES consume them, they are best utilized by the body steamed or boiled.
For the hummus recipe, I should have omitted the need for water if tahini was to be used instead. It will work as a ‘basic hummus’ as mentioned, otherwise I sometimes suggest one adds in Zucchini with their seeds to thin it out without such necessity for water and it still retains creaminess and a delightful texture. Hope that was helpful.