Veggie Nuggets

I have been trying to work more raw food into my diet. Since it has been so darn hot, I can’t bring myself to turn on the stove (especially since I don’t have A/C). Although this recipe isn’t technically raw (since I don’t have a dehydrator) it is still super healthy and delicious!!!!

These veggie nuggets are hearty and filling. They have a great flavor! They have a tomato flavor from the sun dried tomatoes and they is mellowed out with the sweet corn and the sunflower and sesame seeds.

These guys are a little time consuming, but you get a TON of nuggets out this recipe. After they are made, they are a great quick lunch or an amazing topping for a salad. This is totally time well spent!

We went paddle boarding (our first time) this weekend at a local lake and these nuggets were a perfect lunch. I even got my Mother and her friends to try them. They all loved them. I even got asked for the recipe.

Veggie Nuggets

Based on a recipe by Raw. Vegan. Not Gross.


  • 1/3 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons chia seeds, soaked 1 hour in 6 oz of water
  • 2 cloves garlic
  • 2 tablespoons chili powder
  • 1 tablespoons miso
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup sun dried tomatoes, soaked 1 hour
  • 1 red bell pepper
  • 1/2 onion
  • 3 ears corn
  • 1 cup nutritional yeast
  • 2 cup ground sunflower seeds
  • 2 cups ground sesame seeds


  • 1 cup ground flaxseed
  • 1 teaspoon chile pepper
  • 1/2 teaspoon salt

Start soaking your chia seeds and sun dried tomatoes for 1 hour.

Add the maple syrup and apple cider vinegar to the blender and pulse. Next add in the garlic, chili powder, miso, cayenne, cumin, salt, and chia seeds. Blend again.

Add onion, tomato, sun-dried tomatoes, and corn. If you start having problems blending, just use a spatula to move the mixture down and make sure everything is getting blended. Pour this mixture into a bowl and clean out your blender.

Grind sunflower and sesame seeds in a high-speed blender or coffee grinder. Add your ground seeds and nutritional yeast in with the mixture already in your bowl, and mix everything together with a spatula.

In a small bowl, assemble your breading mixture by just tossing together your ground flax, chili pepper, and salt.

To make our patties, use a large soup spoon to scoop it up, and form into a patty shape, coat each patty with your breading mixture, then lay it on your dehydrator sheet, or on a cookie sheet with parchment paper.

Dehydrate overnight, or bake in an oven for about an hour at 200 degrees F, flip them, and then bake for one more hour.

I know it isn’t raw, but I served mine with ketchup.


Raw Pad Thai


This recipe is amazing for those hot summer days when you just don’t wanna turn on the stove. I have also been trying to work in more raw recipes into my diet. This is a more of a slaw, but heavily inspired by Pad Thai.

This is a request by the lovely Casandra at Nourished Intuition.

Raw Pad Thai

Based on a recipe by The Taste Space

  • 2 cups broccoli slaw
  • 1 large carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 1 cup green cabbage, thinly sliced
  • 1 cup finely chopped cauliflower
  • 2 tablespoons raw coconut flakes (in place of peanuts)


  • 3 tablespoons raw agave nectar
  • 1 lemon juice
  • 2 cloves garlic, minced or pressed
  • 4 dates, soaked for 2 hours
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons ginger, minced
  • 1/2 tsp salt
  • 1/2 teaspoon red chili flakes, more if you like
  • 1/2 cup almond butter
  • 2 tablespoons water, or more to thin to your desired consistency (but no more than 4 tablespoons)

Place the slaw, carrot, peppers, cabbage and cauliflower in a large bowl.

In a blender, combine all sauce ingredients. Blend to combine. If the sauce is too thick, add more water

Pour the sauce over the vegetables in the bowl and toss to combine well. Plate the veggie mixture and top with coconut. This will keep in the refrigerator up to 2 days.

Raw Vegan Cheesecake

Raw Vegan Cheesecake

Recipe based on a recipe by Blogilates


  • 2 cups raw walnuts
  • 1/2 cup dates, pitted


  • 3 cups raw cashews (soaked overnight)
  • 1/2 cup agave nectar
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut oil, melted

Raspberry Sauce:

  • 1/2 bag frozen raspberries
  • 4-6 dates to taste
  • 1/4 cup agave or more to taste and thickness desired

For crust, pulse walnuts and dates in food processor until you get a crumb like texture. Press into a pie pan.

For filling, blend all ingredients together in food processor until light and smooth. Pour into pie pan and place in the freezer for at least 3 hours.

About 10 minutes before you serve your cheesecake, blend all the ingreidants for sauce in the food processor until you get the consistency you want.

Cut a slice and top with sauce. Serve.

Raw Itailan Pasta

So I been doing a cleanse. I am on day 4, woot! It hasn’t been super hard, but I have been craving sugar and fried food like a mad woman. I am staying strong.

For the cleanse it suggests eat as many raw fruits and veggies as possible. So I thought back to the raw cleanse I did a couple years back. And I remembered this raw Italian pasta I had made. The sauce was one of the best sauces I have ever had. Here is an updated, and even better version:

Raw Itailan Pasta

Based on a recipe by

  • 3-4 zucchini, sliced thinly lengthwise, “spiralized,” or grated
  • 2-3 tomatoes, chopped
  • 1/4 head of cauliflower
  • 1 clove chopped garlic
  • 1/4 cup nutritional yeast
  • 1-2 heaping tablespoons Italian seasonings
  • 1/4 cup fresh basil
  • 1 teaspoon sea salt
  • 2 tablespoons balsamic vinegar

Prep the zucchini. Pulse cauliflower in food processor until it resembles rice. Add 3/4 of chopped tomatoes and all of the other ingredients and pulse until nicely mixed.

Pour the tomato mixture into a bowl and mix in remaining chopped tomatoes. Top zucchini with tomato sauce and serve. Eat at room temperature, or refrigerate for a few hours. This should be eaten within a day of making it.