When we go out to eat and/or travel and/or eat at other people’s houses, my boys eat what they want. But they are still happy to maintain a Vegan kitchen here at home. Here is our Family Friendly High Raw Vegan Sample Menu Week 3. Enjoy!
Some Recipes for you:
Raw Drinks: smoothies, juices
Raw Dishes: Asian Marinated Veggies, Carrot Salad, Kale Salad, your choice of other Salads, half raw and half cooked Curry below under Carissa’s Cooked Vegan Recipes, Spinach Dip (add a handful or two of baby spinach leaves to Guacamole), Flax Crackers
Cooked Vegan Dishes: Lentil Burgers, Tofu Eggs, Banana Bread from How it all Vegan!, Mushroom, Kale and Potatoes from Forks Over Knives, Puy Lentils with Beets without the Feta, Hash Browns from Meatless Meals for Working People, Veggie Stew with Dumplings from Vegan Diner
Carissa’s Cooked Vegan Recipes:
Buckwheat Noodles: cook 1 # buckwheat noodles and serve with sauce (mix together 1 1/2 cup veggie broth, 5 tbspn Nama Shoyu (or soy sauce), 4 tbspn Sucanat (or your choice of sweetener), 1 tbspn mirin) and top with scallion and ginger.
Mushroom Chips: slice 2 # mushrooms, toss with olive oil, 2 cloves minced garlic and 2 tsp sea salt, roast at 400-450F for about 15 – 20 minutes or until crispy.
Potato Cauliflower Curry: this is mostly RAW! Simply top raw cauliflower bites and boiled (in salted water) chopped potatoes with my Curry in a Hurry sauce. You can add mung sprouts if you wish.