When someone doesn’t feel like making food or cooking, they order take out or go out to eat. And if budgets are tight, most of us have a recipe we make for those days when we just don’t feel creative about making food or are tired.
My dad’s recipe for those occasions was scramble eggs with rice, tomatoes, and onions. He would fry the chopped onions, tomatoes, and left over rice and throw a few whipped eggs and make a meal out of that. For many years before we became raw vegans, I would use my father’s recipe for when I felt tired and didn’t want order take out food.
I now have a raw vegan version of this recipe that is very quick to prepare and tastes amazing.
Put the almonds in the food processor with the flax seed powder, turmeric, cumin, and salt. Process to a powder and set aside in a bowl.
Almond Powder and Tomatoes in Food Processor
Using the same food processor (no need to wash it), put cut tomatoes, onions, oil, cilantro, and salt to taste. Pulse to make a semi-chunky salsa and avoid making it too liquidy. If you are using the jalapeno pepper, add them to the salsa to make it as spicy as you can handle. Add the salsa to the powdered almonds and mix without making to mushy.
Mixing Powder and Salsa
Serve over shredded lettuce, I use the lettuce to replace the rice in my father’s recipe. Slice the avocado and serve on the side. This serves two people, a tiny woman and a big Russian!
I recently added something else to this recipe; I’ve been using pumpkin seed oil and pour it over avocado. It’s delicious!
One of my favorite cooked dishes was Russian borsch. It was my favorite soup to make for Denis and when we became vegetarians I stopped using beef to make it. However, when we became raw, I had a hard time finding a recipe for borsch that I liked. Finally, I invented my own and liked how it came out. The almond milk gives it a “sour cream” feeling to it. I have actually made this soup with golden beets as well. So I hope you enjoy it as well!
1/2 cup of raw almonds & water (or 1 cup of raw almond milk)
1 medium size tomato
2 medium size beet
3/4 cup shredded cabbage
Garlic and onion to taste
Salt to taste
Blend the almonds and water to make almond milk. Strain the milk in a nut bag or if you want to keep the pulp, don’t strain. Poor the milk back into the blender and add one beet, one carrot, and the tomato. Add some salt, garlic, onion, and olive oil and blend until smooth. Put aside in a bowl.
Shred the other carrot and beet and add to the soup base. I use my food processor with a shredding blade to save time. Add cabbage and dill.
Pour in serving bowls and add some olive oil on the top.
Whenever I don’t feel like making a complicated dish for dinner or I have run out of greens, I make this hummus I learned at this year’s Raw Spirit Fest in D.C. I also add some cut veggies, usually left over veggies, to make a “Mediterranean” dinner or plate that comes out amazing with very little effort.
Using the food processor, combine the seeds and nuts; add tahini, olive oil, salt, garlic, cumin, lemon or line juice and begin mixing. After most of the nuts are grind, begin adding some water until you reach the desired consistency. I personally like it very smooth and liquid, but you can decide how much water to add. Add the sun dried black olives and continue to mix in the food processor until smooth.
Cut other vegetables such as broccoli, celery, carrots, cucumbers, red peppers, etc, and serve as a meal. It takes a few minutes and everyone loves the hummus.
Kimchi is one of my favorite dishes ever! I think I can eat it almost everyday. Here is my way of making raw vegan kimchi.
1 Napa cabbage or Chinese cabbage
Real Salt (first to salt the cabbage and then to salt the whole recipe)
5 to 7 cloves of garlic
Peeled Ginger to taste (I use about 1 inch square of a ginger root)
1 red pepper
1 jalapeño pepper or cayenne pepper (not powder)
1 yellow onion
1/4 cup Bariani Olive oil
Chili flakes and pepper flakes to taste
10 Scallions julienned or cut in long strips (lots of scallions is what makes this recipe)
Wash the cabbage and separate the leaves. Let the water drip off the cabbage and get a container ready to place the cabbage for the salting part of the recipe and another container to press down the cabbage. Line up some leaves on the container put salt all over. Add another layer of leaves on top and add more salt and repeat until you use all the leaves and salt every layer. Use the other container to press down the cabbage. Let sit for 8 hours or overnight until all the cabbage is soaked in the salty water. You can let it sit more time to ferment more, but it won’t probably be raw at that point. You can also choose to let it sit less time, but I find that 8 hours is just perfect. Taste the cabbage and if it’s too salty for your taste, rinse it, but if it’s fine, just dumped the residual water.
Cabbage and salt in layers
To make the paste, I like to use my juicer to mince all the ingredients for the red paste. However, you can use a vegetable chopper or a food processor for this part. So mince or chop or process the garlic, ginger, red pepper, onion, and some of the red pepper flakes or jalapeño pepper or cayenne pepper. When I put this thru my juicer using the mince blades, there is also some juice that comes out which will make the paste a bit more liquidly and that’s why I don’t have to add water to this recipe. If you use a food processor or a chopper you may have to add a few spoons of water and the olive oil. Mix this paste and taste it for flavor. Depending on the saltiness of the cabbage and of the paste, you may want to make sure they will balance each other.
Peppers and Garlic for Kimchi
Using the same washed container, spread some of the paste at the bottom of the dish and take some of the scallions and spread them over the paste… you are going to layer the cabbage and paste like a lasagna. Take some cabbage and cover the first layer of the paste, and then add some more paste and scallions over the cabbage and keep layering in that order. Once you used all the cabbage and paste, cover the container and refrigerate for a few hours (4 to 6 hours). If you have cabbage or paste left over, just add it to the sides or try to fill in every space in the container.
I get about 6 to 8 servings out of this because I use a lot of it in different salads. I like to take a cucumber and chop it small cubes to add to the kimchi.
One of the hardest things to give up for me was Asian food such as Japanese, Thai, and Korean. So I’ve created several recipes to make up for my favorite dishes and flavors I miss. Hope you enjoy them too!
1 inch cube ginger
1 Tbs. brown miso paste (unpasteurized)
Garlic, olive oil, and salt to taste
Put all ingredients in the blender and blend until mixed. Serve immediately and add cilantro to decorate.
Decorating tip: Add some avocado, sprouts, and pour some olive oil.
Cucumber Spicy Noodles
3 medium size peeled cucumbers
¼ red peppers sliced or julienned
½ romaine lettuce
½ jalapeño pepper or cayenne pepper (or powder)
2 Tbs. of Nama Shoyu or Braggs
A handful of cilantro
Sesame seeds (black if possible)
Using a spiral-slicer cut the cucumber to make noodles and put aside. In a bowl, mix the Nama Shoyu or Braggs (or both) with the olive oil, cayenne, and chopped cilantro. If using jalapeño peppers, mix in food processor. Cut the romaine lettuce and make a bed of lettuce in each plate. Put the noodles and cut red peppers on top of lettuce. Pour the dressing on each plate and sprinkle some sesame seeds and more olive oil.
Decorating Tip: you can also cut some fresh tomatoes and add to dish.
Computer bag, Hiking bag, and Lunch bag ready for our trip!
In the two years we’ve been vegan raw foodists we’ve travel quite often and have been able to eat what we are used to eating at home and not struggle finding food during the trip.
How do we do it? This is a very common question we get asked all the time. In the last trip we took, to DC for the RSF, I was in the plane and decided it was time to write about it. So here are my top ten tips to travel raw!
First, check the rules for traveling with foods, liquids, etc as they are constantly changing. If you travel internationally chances are it’s a bit more difficult to bring some vegetables and fruits with you are on the plane. Second, check to find the closest organic markets, local farmers markets, and raw food or vegan restaurants around the area you are staying. We love HappyCow.com because it helps us plan ahead where we will be dining once we arrive at the location. It also shows me all local markets and their contact information. Using this information, we map the places we want to go to and decide where to eat or shop for food.
Helpful tip: Write down the phone numbers and hours of operation of the places you want to visit.
Bring Your Own Food
We always carry Avocados, lettuce, and cucumbers with us for the plane ride. I also include enough fruits, nuts, and seeds for the ride. So far, we haven’t had any issues at security. We have a lunch bag that qualifies as a carry-on where we put all our food for the plan ride. Yes! You do have to run it through the x-ray but it’s better than the “glow-in-the-dark” food at the airport.
Helpful tip: carry extra bags for compost such peels, seeds, etc.
We loved our olive oil and can’t live without it. So we’ve emptied and old vanilla extract bottle that is about 2 oz and washed and filled it up with Bariani’s Olive Oil to carry with us in the plane ride. Using the foods we bring and the olive oil, we make ourselves a nice meal sometimes in the plane or at the airport while connecting.
Helpful tip: Go to any food court and ask for a plate or container to use for making your food.
This is a topic that is very delicate with most people who are healthy. Salt… we like it and we need it. We use Real Salt and carry it with us everywhere. We have it in the car, at work, in my purse, everywhere. So when we fly or travel, it’s always with us.
Helpful tip: Real Salt has a small container that can be refilled.
Traveling Lunch Bag
Water, Green Powder and pH Drops
Water is possibly the most important part of traveling. Since we can’t carry liquids anymore, the first thing we do after the security check is get water. If you are lucky, some airports carry water with a high pH that will help you keep hydrated during your trip. If you are driving, I suggest taking your own water with you in a cooler. We also use a green powder and pH drops to add to the water. This helps us stay hydrated and get all the vitamins our bodies need while traveling. We even carry lemons or limes to squeeze into the water to that it stay fresh… yes that’s more complicated, but we now carry our lemon squeezer!
Helpful tip: if you carry your lemon squeezer (like we do), take it out of the bag during security check and set it on top of your jacket so that they don’t go through your lunch bag.
We always do desserts because if you pass the cinnamon bun stand at the airport, chances are you would be tempted to have one. If a fruit serves as dessert, bring apples and bananas as they are the easiest to carry. If you don’t consider a fruit dessert, then bring something sweet for the trip. We like to make nut and dried fruit bags for the trip. Sometimes we carry raw chocolate bars, not good if you are planning to sleep in the plane. Also, we recently discover raw cookies in a package by Go Raw and they are perfect for traveling.
We carry two to four tea bags to drink in the plane and ask for hot water to brew the tea. We like the Lemon Echinacea Throat Coat by Traditional Medicinals the best. Why we drink tea? Most time in planes people are sick and we don’t want to run the risk of getting sick, especially if you are not getting the food your body is used to eating while traveling.
Helpful tip: ask for two cups of hot water to brew one tea bag, they usually server the water in small cups.
Utensils and napkins
We used to ask for plastic utensils at the airport and then put them in a zip lock bag to re-use. We also shared one napkin as we like to conserve and travel as green as we possibly can. We now travel with a small kitchen towel, the size of a face cloth, and keep in the lunch bag during the trip. In our last trip to San Francisco, purchase traveling re usable utensils at Café Gratitude, but you can also buy them at Bamboo Utensil Set To-Go . Ok so you don’t need to buy anything, simply get utensils at the airport and re-use them throughout the trip.
Helpful tip: Carry your salt, utensils, and napkins in the same zip lock bag inside your lunch bag, that way when is time to make your food in the plane, everything is accessible.
So last year we flew on Christmas day and arrived in California at close to midnight and we had run out of the food we carried with us. All there was open in San Fran were Chinese restaurants, and we didn’t think they would carry a salad! So here’s what we did, we ran to a 24-hour drug store and looked for snacks. They actually carried some vegetables rolls and fruits as well as some nuts and seeds. We bought some bananas, water, and pecans and that was our meal. Basically, don’t get depressed, there is always something raw somewhere. Don’t give up!
If everything else fails, buy at the airport
So if you had a last minute trip and didn’t get a chance to pack your lunch bag, buy a salad at the airport. Yes, the “glow-in-the-dark” salads and fruits that have been transported there by so many hands and trucks. We’ve done it once or twice when traveling overseas and brought an avocado to complement the depressing lettuce they sell you at the airports, and we are not proud of it.
Helpful tip: carry your salt and oil and make a nice little meal.
When traveling overseas, the rules may be a little different. You may have to eat all your food before you get to the other country. I also heard a tip from Sergei Boutenko on how to travel to other countries, make a powder of dehydrated vegetables and pack it in your carry on. Ask for a cup of hot water and mix in the powder, with some salt and oil and you have a nice soup. Our local raw vegan farmers market actually sells the powder of a veggie mix that can be used for traveling. Nut bars and other raw treats help hold you until you land but will most likely dehydrate you.
As we continue to travel, we learn more tips on how to continue our lifestyle and enjoy traveling to new places. The best part of traveling raw is the faces of the people sitting next to you watching you eat! 😉
We stayed at a B&B in Mt. Shasta that has a Vita Mix and Dehydrator so we made pizza!
About 16 months ago I started to have a pain on the left side of my body under my arm close to my armpit and my ribs. At the beginning I thought it was stress or maybe that I was sleeping on the left side of my body too often.
The pain got worse and had to massage that area constantly, but it wasn’t helping. I was shopping online for Christmas gifts at my favorite organic store, and came across an organic “Brassage.” A bra that helps gets rid of toxins and aids lymphatic flow. So I bought one hoping it would help, but my pain did not go away.
We visited my friend Dave in Mt Shasta, who happens to be a massage therapist and has a spa in Mount Shasta, for our winter vacation. He asked me how I was doing and somehow I didn’t want to mention the pain because I didn’t want to worry him. So I finally spilled the beans and mentioned about my pain. He said that pain in the area of the body is related to giving too much to others and not taking care of me. I’ve heard this before in Oprah’s show when they bring in mothers who don’t have time for themselves. I was confused! “I take care of myself!” I thought. “I eat raw foods, quit my corporate job, enjoy life, what more than that can I give myself?”
After a nice massage by my dear friend in Mt. Shasta, I realized that I was in denial. I do give first to others and then whatever is left over I share with more people and never me. The pain went away for a few weeks but came back. So I gave up. I was taking care of me but was still in pain.
Another friend at home told me that it was the gallbladder. She also does massage therapy. At that point I thought, “How can I be the gallbladder?! I’m a raw Foodist! We don’t get sick!” The same weekend another friend told me that we hold anger in our gallbladder, and then she said “but you don’t look like an angry person.” To which Denis said “you just don’t know her.” We all laughed, but that got me thinking about being angry.
And that’s how I decided to do a gallbladder flush. I started that same day and did tons of research on ways to flush the gallbladder. So I had my plan! I did liquids only for four days, which means all the food I ate was liquid. On the fifth day I drank apple juice all day… and at night came the Olive Oil Cocktail & Grapefruit Martini!
As the week went by, I thought about what makes me angry. The list was longer than I expected! Many times I hold it in because I rather not cause an argument or conflict. I also found out that I get mad at myself quite often.
Everyone that heard that I was doing the flush was excited to hear my experience. I was hoping to just be able to drink the olive oil with no issues and was praying that the stones would not get stuck anywhere. So the night came and had my olive oil cocktail, I followed the rest of the instructions for the night, and went to bed. I woke up the next morning and nothing happened… I was a little pale, but no stones.
The pain went away, but came back the next time I had stress at work and was angry. Go figure! After all it seems that I’m an angry healthy person, but at least I know I am! 🙂
10 Zucchinis sliced in a mandolin slicer (for two people use 2 or 3 zucchinis and reduce the marinade)
1 cup of your favorite marinade (see recipe below)
2 cups of your favorite pate (see recipe below)
Slice zucchini using a Mandolin slicer and marinate the night before (I place them into a lasagna pan as if they were lasagna noodles and pour the marinade over each layer). When ready, prepare the pate to fill the rolls. Line up the zucchini slices and put a spoon of pate at on the slice and roll the zucchini and put in the dehydrator sheet. Repeat process to use all slices and pate. Dehydrate for 2-3 hours.
Marinade I recommend
Pate I used for party
1 cup of hemp seeds
¼ cup of pine nuts
½ sun flower seeds
Salt to taste
2 Tbs. water
Italian herbs to taste
Crackers and Pate
1 cup sunflower seeds soaked for 1 hour
½ cup hemp seeds soaked for 1 hour
¼ sesame seeds soaked for 1 hour
¼ pumpkin seeds soaked for 1 hour
1 cup ground yellow flax seeds (I used yellow to make them light)
½ shredded zucchini
Any seasoning to taste (I often alternate between Italian herbs or Mexican Seasoning)
About 1 cup water
1 Tbs. salt
I soak all the seeds in the same container and after 1 or 2 hours I drain them and rinse them again with ionized water. I them put them in the food processor and grind. Put the grind mixed seeds in a bowl and add the flax powder and seasonings as well as salt. Mix well and then add the shredded zucchini. I add as much water as I want and continue to mix until I have the desired consistency and that way the crackers won’t have to dehydrate for a very long time. After mixing and making a “dough”, press them flat onto a teflex sheet and dehydrate for approximately 4 to 8 hours. Serve with any pate, salsa, or guacamole.
1 broccoli cut in mini florets same size as the other vegetables
1 cup of diced tomatoes
1 yellow zucchini diced small
1 cup peas
1 Tbs. lemon juice
2 Tbs. olive oil
Curry powder to taste (I use about 2 Tbs. of curry)
A pinch of garam masala
A pinch of cumin
Salt to taste
Curry Sauce (see recipe below)
Mixed all the ingredients in a bowl and let the marinade mix well. Transfer to a teflex sheet and dehydrate for 1 to 2 hours.
1 red pepper
1 cup of sundried tomatoes soaked for about 2 hours
Garlic to taste (I use about 2 cloves or more)
1 Tbs. lemon juice
Ginger to taste (I use about an inch cube)
½ cup of cilantro
Curry powder to taste
1 Tbs. Coconut oil
Salt to taste
*To make it spicy I add about 1 red or green jalapeño
Blend all the ingredients in the blender until smooth (you may want to add a little bit of water or oil to make it more liquid). Bring the vegetables out from the dehydrator and put in a glass container and add the curry sauce. Mix well and return to dehydrator for another hour or so.
I made a big salad and one of our friends brought another salad which everyone loved! I often use lettuce to replace rice and serve with any dish.
Raw Nut Tofu
1 cup Irish moss paste
¼ cup water
½ lemon juice
2 cups of Cashews soaked for 2 hours
1 Tbs. of unpasteurized light miso
Salt to taste
Blend in high power blender until smooth. Use a plastic wrapped container to pour the mix. Refrigerate for a few hours and serve. Another variation on this is to actually marinade the tofu in the kind of sauce you want until it soaks the sauce. I put the marinade in the blender from the beginning and refrigerate longer.
Put all the ingredients in the food processor and blend until smooth. Set in refrigerator until ready to serve.
This website is for educational and informational purposes only and may not be construed as medical advice. The information provided in Panyvinito.com is not intended to replace medical advice offered by physicians. Please contact your primary care physician before making changes to your diet or lifestyle.
What is Pan y Vinito?
Pan y Vinito is my nickname. When I was born, a movie was released called "Marcelino Pan Y Vino." My grandfather saw the movie and named me after the movie. So from then on he called me "Marcelita Pan Y Vino." Years later the name became "Pan y Vinito."
The words Pan y Vino actually mean "bread and wine."