The Rawsome Vegan Cookbook is the latest release from the successful and talented cookbook author Emily von Euw. This new cookbook is a collection of reader-friendly gluten-free and mostly raw recipes that are surprisingly simple to prepare at home. The photography throughout paints a beautiful picture of fresh, healthy, vibrant food. Take the time to stop and read a few of the recipes and you’ll quickly realize that these aren’t technically difficult recipes. A high speed blender is a must, but the remaining tools and appliances are mostly compact kitchen essentials you’ll likely already have. There’s no need for a dehydrator since the recipes are generously written with instructions for both oven and dehydrator ‘cooking’ methods. Throughout the cookbook Emily points to the flexibility of her recipes, allowing the reader the freedom to customize them as they like or need. We often opted to utilize the ingredients we already had in our kitchen for quick and budget-conscious substitutions with great success. There’s a healthy simplicity and a easy-going vibe that we enjoyed about this cookbook. The Rawsome Vegan Cookbook is an exceptional cookbook for anyone looking for healthy plant-based inspiration in their kitchen with recipes packed full of whole foods.
Along with our brief review of the recipes we sampled from The Rawsome Vegan Cookbook, we are sharing Emily’s recipe for a raw vegan Onion Corn Bread Sandwich with Avocado + Spinach Filling. Also, be sure to check out our ongoing giveaway for a Sedona Express Dehydrator from Tribest; ending on Boxing Day, December 26th.
Sweet Corn Quiche with Buckwheat Onion Crust
Pg 54-5 Raw
There’s a really great combination of flavors in the crust and corn filling. We liked this recipe so much that we made it twice in a week. The neutral flavor and firm, coarse texture of the crust makes it great for pairing with other soft, creamy toppings like avocado or nut-cheese. Since we prefer our crusts just a bit more firm and crisp, we decided to dehydrate them longer than the recipe suggests. After storing the leftovers overnight we simply dehydrated them again to keep them crisp. The recipe makes four 3½-inch round crusts.
For the corn filling we used frozen sweet corn and allowed it to thaw slightly before preparation. The sweetness of the corn combines well with the bite of the raw onion. We doubled the salt to get the balance we desired. When we remade this we used fresh dill in place of dried basil and loved it. We certainly suggest playing around with different herbs according to your taste and preferences. The corn filling recipe made nearly double what we needed for the crusts but it’s a versatile and flavorful topping, dip or snack on its own.
The recipe also provides notes for dehydrating cherry tomatoes. We dehydrated ours longer to get them a little more dry but still juicy.
Notes: At the store they have light and dark buckwheat groats. The recipe does not specify which to use and we don’t know whether it makes much difference but we used light buckwheat groats.
Japanese Sweet Potatoes with Broccoli, Carrot-Turmeric Sauce + Pumpkin Seeds
Pg 154-5 Cooked
A simple, satisfying meal with minimal preparation. In the time it takes for the sweet potatoes to cook you can make your sauce, cook your broccoli and clean up. It was truly quick and easy. A vibrant and creamy carrot-turmeric sauce ties the whole dish together with its balanced sweet, bitter and spiced flavor. Since the potatoes and broccoli aren’t seasoned, we added an extra teaspoon of salt to the sauce. The next time we make this we will likely use broccolini instead of broccoli for just a bit more crunch and crispness. The recipe calls for pumpkin seeds but we used a combination of hemp hearts and sprouted sunflower seeds in their place. This recipe made enough for three hearty portions.
Notes: The cookbook doesn’t specify a weight for the broccoli or sweet potatoes. We used 1.5-lb of Japanese sweet potatoes.
Onion Corn Bread Sandwich with Avocado + Spinach Filling
Pg 94-5 Raw
This recipe gave us another chance to use our new dehydrator, though you don’t need a dehydrator to make it since you can still make the raw Onion Corn Bread using the lowest temperature in your oven. The Onion Corn Bread has layers of flavor, with sweet notes from the corn and tomatoes and earthier flavors from the ground cumin and coriander combining with the bite of the raw onion. The bread is soft and chewy and just a bit messy to hold once it’s filled with the salad. If you would like yours a little more on the firm side you can dehydrate it longer or even briefly toast it. This bread recipe would also make a scrumptious pizza crust.
The Avocado + Spinach filling is a combination of fresh vegetables and herbs tenderized with lemon juice and massaged with creamy avocado. We made a few substitutions based on what we had on hand, using kale in place of baby spinach and dill instead of basil. Along with working well in this sandwich, the filling also makes a lovely side salad with fresh flavors and a crisp texture.
Notes: The bread recipe simply called for 2 tomatoes but did not specify a weight. We used 125g of fresh tomatoes but might consider using less next time.
The Rawsome Vegan Cookbook: Onion Corn Bread Sandwich with Avocado + Spinach Filling
I love this bread! It’s chewy, soft and avorful. If you want it to be crispier, toast it for a sec before you make the sandwiches. Technically it won’t be raw anymore but c’mooooon, we’re all chill here. The lling is essentially my fave salad (at the moment), but as usual: feel free to add whatever else your (hopefully) optimally-functioning heart desires.
- ½ cup (80 g) whole flax seeds
- ½ cup (64 g) sunflower seeds
- 1 cup (151 g) chopped onion
- 1 cup (151 g) sweet corn kernels
- 2 chopped tomatoes
- ¾ tsp cumin powder
- ¾ coriander powder
- 3 tbsp (45 ml) fresh lemon juice
- 5 cups (120 g) baby spinach leaves
- 1 avocado
- ¼ cup (12 g) green onion
- ½ cup (170 g) purple cabbage
- ½ cup (80 g) cherry tomatoes
- ¼ cup (10 g) basil leaves
- ½ tsp garlic powder
- ¼ tsp Himalayan salt
- ⅛ tsp black pepper
To make the bread: grind the flax and sunflower seeds into a flour using a high-speed blender (if you don’t have a blender, ignore this step and use the seeds whole). Add the seed flour to the veggies and spices in a food processor and process everything together until you get a moist, chunky paste. Spread this evenly onto dehydrator tray(s) about a ⅓-inch (a little less than 1-mm) thick and “bake” for 3 to 4 hours at 115°F (46°C). Cut into squares, gently flip over and finish “baking” for another 3 hours or so, until each square can hold its shape and is totally dry but still pliable. It should be like dense, chewy bread.
To make the filling: mix the lemon juice with the spinach. Cut up the avocado and then mash it into the spinach leaves, creating a creamy dressing. Chop the green onions, cabbage and tomatoes and add them to the filling mixture. Stir everything with the rest of the filling ingredients until combined.
Scoop the filling onto a piece of bread and then put another piece of bread on top. Eat! Warning: it gets a little messy, but that doesn’t stop the deliciousness.
Reprinted with permission from The Rawsome Vegan Cookbook: A Balance of Raw and Lightly-Cooked, Gluten-Free Plant-Based Meals for Healthy Living , by Emily Von Euw, copyright © 2015, published by Page Street Publishing Co.
Cooking Notes from Vegan Miam: The bread recipe simply called for 2 tomatoes but did not specify a weight. We used 125g of fresh tomatoes but might consider using less next time.
Sedona Express Dehydrator Giveaway
Thanks to the kind folks at Tribest who provided us with our dehydrator, we’re hosting a giveaway for one US based Vegan Miam reader to win their very own Sedona Express Dehydrator. See our giveaway post for more details! The winner will be announced on Boxing Day, December 26th, 2015.