Raw Carrot Linguini in Spicy Thai Almond Satay Sauce

This recipe is super quick to prep (as far as raw cuisine goes anyhoo) and you can make extra sauce as it keeps well and makes an excellent spread or dip. If you're not a fan of spice you can omit the chili flakes and it will still be super tasty. The recipe shown here does not use any water making the sauce is quite thick and dip-like, so you may find you like it slightly dilluted to make it easier to toss on the 'noodles'.

What you'll need (2 servings):

Spicy Thai Almond Satay Sauce (makes 1 cup)

1/4 C top part of unmixed coconut milk

1/4 C raw almond butter

3 pitted dates

1 t full lime juice*

2 T apple cider vinegar

1 T fresh garlic paste

1 t curry masala

1 t crushed chili flakes

2 T tamari

2 green onions, roughly chopped

Pasta

~5 carrots

1/2 cup mushrooms, sliced

1/2 red capsicum, julienned

2 green onions, thinly sliced

1. blend all sauce ingredients until smooth
2. store in container in fridge until ready to use
3. with a carrot peeler, peel carrots lengthwise (I find it's easier if you pull the peeler towards you) in a spiral fashion to get extra long ribbons
4. place carrot ribbons in a large tupperware and cover with sauce and 2 T water
5. close tupperware and shake until carrots are well coated, adding more water if needed
6. let the saucy carrots sit for about 20 minutes until softened
7. add capsicum and mushrooms and shake to coat
8. dish into bowls, top with green onion and serve
   
   
   
   
    *full lime juice is what I call the product of taking an entire lime and shoving it in your juicer, it has a great full flavour from both the juice and the zest without too much pulp.
   
   
   
   This recipe was adapted from Sarafae and her awesome blog: addictedtoveggies.com !

Raw Vegan Burgers on a Kale 'Bun' (complete protein) - original recipe!!

What you'll need:

Burgers (makes ~12):

3/4 C almonds

3/4 C walnuts

1/2 C RAW pumpkin seeds

3 carrots

1 celery stalk

1/2 yellow/white onion

1 T fresh garlic paste

1/4 C fresh lemon juice

1 T cumon powder

1/2 t cayenne (chipotle is better but not raw)

6 cranks himalayan pink salt

12 cranks black pepper

1/4 C loose fresh cilantro

BunToppings

1 bunch purple kale (or portobello mushroom caps)

Toppings

pretty much anything you'd want on a burger

I used sundried tomatoes, onion, avocado, pepper and  a tiny bit of garlic paste

1. blend all burger ingredients until very smooth
2. spoon onto parchment lined dehydrator trays
3. shape into burgery shapes that are slightly larger and thicker then what you want in the end (they lose more width than height though as they dry)
4. dehydrate over night at 41 C
5. flip in the morning and dehydrate until you are ready to eat them (they won't get too dry because of the oils in the seeds)
6. rip the stem of the kale and rip each leave in half across the stem
7. rip each half slightly down the middle by the stem and fold the ends underneath to make a round shape
8. place the burger (or 2) on top and toppings
9. cover with second kale circle and squish down
10. repeat, because you will probably want 2