The Raw Cooked Vegan

Tuesday, June 4, 2013

Garlic Tempeh Reuben Stack

This was my first attempt at a vegan Reuben style dish. Although I'm a huge fan of grilled and pressed sandwiches with bread, I decided to make this a main dish without bread.

I made two version and the one I made with grilled zucchini was perfection!



1 block tempeh, sliced in thin strips
1 medium organic zucchini, sliced thin
1/4 cup ev olive oil
1 TBS garlic powder
1/4 cup lemon juice
sea salt and pepper

1 bag Organic baby arugula
Olive oil and white balsamic
Prepared Organic Sauerkraut, lightly rinsed in strainer
Garlic Jalapeño Daiya

4 TBS Vegenaise
1 TBS natural ketchup
1 tsp chopped dill pickle (optional)
Mix together well

Whisk together 1/4 cup olive oil, 1/4 cup lemon juice, garlic powder, salt and pepper. Pour over sliced tempeh and let set 5 to 10 minutes.

Heat skillet over medium to medium high heat. Place tempeh with some of the marinade into skillet and let cook until browned on both sides. Remove from skillet and set aside. Cook sliced zucchini strips in same skillet, using any remaining marinade. Cook until soft and browned. Salt and pepper.

Rinse and dry arugula if desired. Drizzle with olive oil and balsamic and massage until coated.

Place a bunch of arugula on an oven safe plate. Arrange a few pieces of sautéed zucchini and cooked tempeh strips on top of arugula. Top tempeh with a bit of sauerkraut and shave a chunk or two of the Daiya garlic jalapeno cheese on top. Stick under broiler or in toaster oven (if you have one) until cheese is melted. Carefully remove from oven and drizzle some Thousand Island dressing over and around plate if desired. Top or garnish with more arugula.

NOTE: You can make several at a time by using small ceramic, oven-safe small plates on a cookie sheet under broiler.

Thursday, April 4, 2013

Vegan Burger Topped with Mint Avocado Mash

This is the best veggie burger I have ever made! I am keeping this recipe forever.

It's based on the recipe from Vegetarian Times, though I ad-libbed and changed things as usual.

Vegan Veggie Burger

1 cup canned chickpeas, drained
1 cup canned red kidney beans, drained
2 large carrots, grated
2 TBS dried minced onion
1/2 cup dry rolled oats (not quick-cook)
5 to 8 mint leaves, chopped
1/2 tsp sea salt and Pepper
5 Greek peppers (pepperoncini), chopped
2 cloves garlic, minced
1 1/2  tsp Trader Joe's taco seasoning mix (or other brand)

In a food processor, pulse all ingredients until it looks crumbly and pinches together (do not puree).

Hand form into 4 large patties. Can refrigerate, covered, over night if preferred.

In large skillet, heat 2 TBS olive oil until hot. Cook veggie patties until browned and slightly crispy on the outside.

Mint Avocado Mash
2 ripe but firm avocados
1 TBS fresh lime juice
5 to 6 fresh mint leaves, chopped
Pinch of sea salt
1 clove garlic, minced (optional)

Do I need to explain? Oh, all right. Mash it all together.


Sunday, March 3, 2013

Power-Full Juice

I have encountered so many people on Instagram who have inspired me even more so than I can imagine. This particular recipe comes from Chauds Juice Therapy (@chaudsjuicetherapy). Hundreds of juice recipes and information~

This particular juice is called Staywell 2.0. A good juice to drink in the cold months and around flu season.

You will need a juicer for this recipe
10 Carrots
2 peeled oranges
2 inches of peeled ginger
2 cloves of garlic
Tastes delicious!

Balsamic Spiced Tempeh Wrap

I have been a little (a lot) obsessed with Instagram, which leaves me lacking in the Blogger posts. If you're an Instagramer, you can find me @therawcookedvegan. I have most my Blogger pictures there with the link here for the recipes.

This wrap has a wonderful taste combo of pan grilled tempeh, sun dried tomatoes, Romaine lettuce, pepperoncini and Jalapeño-garlic Daiya vegan cheese all rolled up in a tomato garlic wrap.


1 block of tempeh, cut super thin
Hydrated sun dried tomatoes, chopped
Natural-cured pepperoncini, chopped
Romaine lettuce, chopped
Jalapeño-garlic wedge sliced into strips
Tomato garlic wrap or wrap of choice

Start by placing your sliced tempeh in a medium-sized shallow dish. In a small bowl, whisk together 4 TBS aged Balsamic vinegar, 1/2 tsp smoked paprika, 2 TBS olive oil, 1 TBS packed brown sugar or maple sugar, dash or two of cayenne pepper. Cover and marinate in refrigerator overnight or at least 6 hours.
Heat a skillet over medium heat and brown tempeh to your liking.

Load, tuck, wrap and roll!

Friday, February 15, 2013

Lemon Raspberry Tart

I totally ad-libbed on this recipe to make it vegan. I knew it would be dense and sweet, so I used my fresh lemons to compliment the sweetness. I had a lot of frozen raspberries to use up which made the combination delish.

I recommend a spring-form pan when making this. It works perfectly getting your tart out of the pan!

Lemon Raspberry Tart

1 and 1/4 Cup all purpose flour
1 tsp baking powder
1 tsp baking soda
3 TBS fresh squeezed lemon juice
2 tsp fresh grated lemon rind
2/3 cup natural granulated sugar
1/4 cup natural brown sugar
1/3 cup softened Earth Balance Spread
1/4 cup unsweet almond milk
1 tsp vanilla
1 and 1/2 cups frozen raspberries, rinsed under cold water

Vanilla Lemon Glaze:
1 cup of Powdered sugar
1 TBS Almond milk
1 tsp lemon juice
1 tsp vanilla bean extract

Preheat oven to 350 degrees. Coat a 8 or 9 inch spring-form pan with non-stick product of choice.

In a large mixing bowl, combine flour, baking powder, baking soda and sugars. In a separate bowl, hand mix the softened Earth Balance, lemon juice, vanilla and rind.  Combine the buttery mixture with the flour/sugar mixture until mixed well. Stir in the rinsed raspberries.

Scoop mixture into prepared pan. Bake 55 minutes to 1 hour. Remove and let cool.

Whisk together ingredients for glaze and drizzle on top.

Saturday, December 29, 2012

Organic Lemons!


Finally, our Meyer lemon tree produced! Last year, all the blooms fell off (or got eaten by deer) and we grew a total of 2 lemons. This time, we are juicing and eating lemons everyday! I plan on making lemon squares with a walnut crust next week.

Any other ideas for lemon recipes? I would love to hear from you. Please leave a comment below this post (if you aren't signed up as a Google member, just post as anonymous).

Have a wonderful and safe New Year's Eve.

Thursday, November 8, 2012

Roasted Veggie Melt with Arugula and Jalapeno Garlic Daiya

This was too simple.

But worth posting because I can't say enough good things about Daiya "cheese." I especially love the Garlic Jalapeno!

Oven roasted veggies of choice (I chose red onion, pablano peppers and orange peppers)
Olive oil and seasoning for veggies
Lavash or pita wedges
Arugula leaves
Garlic Jalapeno Daiya wedge, sliced

Sprinkle veggies with olive oil and seasonings. Bake on a cookie sheet in a 400 degree oven, stirring a couple times, until browned (about 15 to 25 minutes).

Arrange veggies on pita wedges, toss some arugula leaves on, top with Daiya and stick under broiler for 5 minutes until melted and slightly browned.

Avocado and Beluga Lentils in a Salty Lemon Scallion Vinaigrette

Beluga Lentils (or French lentils) are very tiny and firm. I occasionally find them in the bulk section of my natural food store, however, I've discovered  Archer Farms has a pre-cooked 8 ounce bag. Saves so much time!

2 cups cooked Beluga Lentils
1 large ripe and firm avocado, diced
2 scallions, white and green part, sliced
1 large clove of garlic, minced
1 Anaheim red pepper, chopped (seeds and all)
2 and 1/2 TBS extra virgin olive oil
1/2 tsp Celtic sea salt
1 fresh lemon, juiced

Combine cooked lentils, scallions and red pepper in a bowl.
Whisk together olive oil, garlic, lemon juice and sea salt. Pour over lentil mixture and let marinate for several hours.

I served it with pita wedges and hummus.

Tuesday, October 30, 2012

Spaghetti Squash with Sundried Tomatoes Green Onions and Melted Jalapeno Garlic Daiya

A perfect vegan main course.

1 spaghetti squash, washed and cut lengthwise in half
3 green onions, white and green part, chopped
5 to 10 sun dried tomato halves in oil, sliced in pieces
Daiya Jalapeno Garlic Havarti-style wedge
Olive oil
Sea salt/pepper
Smoked paprika
Fresh parsley, chopped

  • After cutting squash, scoop out seeds and set aside
  • Line a cookie sheet with foil and preheat oven to 400 degrees Fahrenheit
  • Drizzle inside of squash with olive oil and sea salt, pepper and smoked paprika
  • Place cut-side down on foil and bake 40 minutes, or until easily pierced with a fork
  • Once squash is cool enough to handle, scrape out the stringy squash with a fork or spoon and place in medium sized bowl
  • Add chopped green onions to squash and mix well
  • Season squash with more sea salt, pepper and paprika
With a burger-press or other similarly shaped tool, create a round of squash on an oven-safe plate. Top with sun dried tomato pieces and thinly sliced pieces of the Daiya Jalapeno Garlic dairy-free cheese.

Heat under broiler for 5 to 8 minutes, watching carefully, until cheese is melted and browned. Remove from broiler and top with fresh chopped parsley.

My squash was medium in size and I had enough to make at least 10 servings.

Wednesday, October 10, 2012

Open-Face Veggie Stack with Fried Garlic Squash

I had some left over purple potatoes which played a small but tasty part in this veggie stack.

I started with a whole grain tortilla, cut with a circular biscuit cutter. My yellow squash was pan-fried in olive oil, first coated with a mixture of rolled oats, sea salt, pepper, garlic powder and dried minced onion.

The layers were arugula, cooked purple potato slices, Daiya jalapeno garlic dairy-free cheese (melted slightly on the cooked squash) and sliced sweet onion. I added a few more potato slices and arugula on top.

I ended up putting another rounded slice of tortilla on top because it was much easier to eat that way!

Sunday, September 30, 2012

In the Juicer

Most likely one of the best juices I've made for a morning energy boost. Packed with potassium, vitamin A (from beta carotene), vitamin C and vitamin K.

In the juicer:

5 medium organic carrots
1 package of organic celery hearts
1 small orange
1 small organic apple

Sunday, September 23, 2012

Penne Primavera

What is pasta without vegetables? I believe if pasta does not have deliciously prepared vegetables with it, then there is no use eating it at all. Not everyone will agree, but I like using pasta as my side instead of my main dish.


1 Head of organic broccoli, rinsed in hot water
15 baby bell bell peppers, washed, left whole
1/2 pint grape tomatoes, cut in half
2-3 large garlic cloves, sliced thin
2 and 1/2 TBS olive oil
Sea salt
1 tsp smoked paprika
2 tsp balsamic vinegar
2 tsp olive oil
5-10 fresh basil leaves, chopped

Slice grape tomatoes in half. Put in bowl and add chopped basil. Drizzle with 2 tsp olive oil and 2 tsp balsamic vinegar. Set aside.

Cut broccoli florets leaving 2-3 inches of stems.

Combine 2 TBS olive oil, 1/2 tsp sea salt and 1 tsp smoked paprika. Pour oil mixture over broccoli and toss to coat.

In a cast iron pan over medium heat, add broccoli. Pan-roast until broccoli is browned, adding sliced garlic in the last five minutes of cooking. Remove from pan. Add 1/2 TBS olive oil to empty cast iron pan. Add baby peppers, sprinkle with sea salt and cook over medium heat until semi-blackened. 

In large serving dish, spread a thin layer of pasta noodles. Top with broccoli, peppers and tomatoes.

Tuesday, August 28, 2012

Miso-Grilled Tempeh over Arugula Greens

A wonderful combination of flavors. This has to top my list of favorites. Lisa, Michele and Clint, you will LOVE this!

Starting with the marinated tempeh:

2- 8oz blocks of tempeh (I used flax)
6 TBS olive oil
1/3 cup Miso Tamari (I used Miso Master brand)
5 TBS Red Balsamic Vinegar
4 TBS packed Dark Brown Sugar
2 TBS water
1/2 to 1 tsp Habanero pepper sauce (or other hot sauce)

Cut each block of tempeh crosswise into 4 equal chunks. Take each chunk and slice it horizontally to reduce thickness by half.

In a lidded jar, combine next six ingredients (olive oil through Habanero sauce). Shake vigorously until the brown sugar is dissolved. Place tempeh pieces in large, shallow dish big enough that each piece will be covered in the marinade (I used an 9x9 ceramic dish). Cover and refrigerate overnight. Save the marinade!

In a panini press or George Forman Grill, lay tempeh pieces in a single layer. Reserve the marinade. Press and cook until browned (about 5 minutes). Remove from grill and place back in dish with reserved marinade.
For the Arugula Salad:
1 bag ready-washed fresh arugula greens
1 1/2 TBS finely diced sweet onion
2 TBS sliced green olives
3 TBS sliced almonds

Arugula Dressing:

2 TBS Olive oil
2 TBS Sunflower oil
1 TBS Natural Rice vinegar
3 small garlic cloves, finely chopped
1/2 tsp fine sea salt
1 to 2 tsp fresh squeezed lime juice

In a lidded jar, combine salad dressing ingredients (olive oil through lime juice)and pour over the Arugula, onion, olives and almonds. Mix thoroughly.

I'm not a big fan of dairy-free cheese, but this has changed my mind completely!

1 Avocado
1 small slice Daiya jalapeno-garlic Havarti (this stuff is delicious!)

Place a serving of Arugula on plate, top with a slice of warm, grilled tempeh, spread a chunk of Daiya jalapeno-garlic dairy-free cheese on the tempeh. Top with a slice of avocado. Aweeeesommmme!

Wednesday, August 22, 2012

Lunchbox Ideas

I've spent many years packing lunches for my kids. I enjoyed packing their lunches and would often ask how they liked it when they got home from school. Don't get me wrong, there were days where I threw together items that didn't take much a yogurt, an apple, some triscuits and a health bar (yes, that was it). I know not every mom or dad is a lunch-packing whiz, which likely has more to do with time constraints than ability. What I do know for certain is most parents care about their kids eating right and making good choices at home and away from home.

First things, first.
The lunch box: it has to be acceptable to their fleeting taste, and if you're lucky, it holds up into the next school year. Could be a super-hero or flowers, whatever it is, let them pick it out.

The water bottle: I get some say in this ever since BPA became an issue. You can find BPA-free bottles everywhere now. The good thing is, they held up 3 to 4 school years! Since the beginning of pre-k through high school, they always took a reusable water bottle filled with purified water (I'm a big believer in filtered water). They never asked for anything else. Now, it is their preferred choice with meals to this day.

Appearance: This is probably the most important. Say you made a stew or a stir-fry that was delicious. But the next day, in a bowl packed into your child's lunch box, it sort of looks like a pile of mush. Well, chances are they don't eat it based on what it looks like. The trick here (it doesn't always work, but bear with me) is to pack it in a way that looks appealing. For instance, arrange the stew or stir-fry over brown or white rice or pack it in a sectioned container separately (Bento box style is very appealing). Maybe your child loves eating with chopsticks but if that's too weird for school, don't bother. If your child "visually" likes what he or she sees, there is a better chance that it's going to be eaten.

Bento Box Style
You can also purchase small, square, individual plastic containers to fit Bento-style inside his or her favorite lunch box.

Pack it well but not too much food: Over the years I've found out that if I wrap a sandwich or pita securely sitting on the bottom with lots of extras on top, they eat all the top items first, and don't even get to the main course. So, as simple as it may sound, I try and arrange it where they see it all at once or at least put the main course on top with the other additions below or at the side.

Interestingly enough, my kids always ate salads. I made them with chopped romaine (stays crisp longer) or spinach, chopped bell peppers, sliced almonds, chopped apples, dried cranberries and croutons (for the crouton lover). I used a small, lidded jar or mini Tupperware and combined olive oil, balsamic vinegar and a dash of oregano for the dressing.

I found pita to be the most versatile lunch prop. You can basically put anything in it your child likes. It's fast for me and more or less easy to eat for them (once you teach them HOW to eat it).

Pack something sweet and healthy. Of course I had no say in what they would acquire at school, but at least I tried!
Goji Bites made with dates, goji berries, cashews and coconut. Yum!


Wednesday, July 4, 2012

Fourth of July Five Star Corn Salsa

Happy 4th!!

I've posted this recipe before, but I decided to post it again because it's such a great dish!  

There is no oil in this recipe. Just fresh squeezed lime juice and a little sea salt and pepper! This time I used fresh sweet corn, quickly blanched and shaved from the cob. But you can use frozen as well.

For the recipe, click here.

Monday, June 25, 2012

Roasted Corn Couscous

It's funny how many times I've been asked what Israeli couscous is. It is simply a pearl shaped durum wheat pasta the size of a peppercorn. Regular couscous is smaller and resembles tiny granules, similar to the size of millet or cornmeal.

Cooking varies according to which kind you have. Israeli couscous is boiled, either in salted water or broth and will swell slightly like pasta. It can also be prepared similar to risotto. The smaller, granular-like couscous is also boiled in either water or broth and will readily absorb flavors.

Extremely versatile. You can literally create hundreds of dishes using whatever vegetables you have aging in your refrigerator! Get cooking chefs~!


3/4 cup dry Israeli couscous
2 ears of fresh corn, cut from cob
1 red bell pepper, diced
1 large sweet onion, diced
6 grape tomatoes, halved
1 and 1/2 TBS extra virgin olive oil
2 garlic cloves, minced
1 or 2 scallions for garnish
sea salt and ground pepper

In medium sauce pan, cook couscous according to directions. Drain any excess water. Set aside.

In large skillet, heat 1/2 TBS olive oil over medium high heat. Add fresh cut corn, bell pepper, grape tomatoes and onions. Cook until onions are slightly browned (about 15 minutes). Stir in garlic, season with sea salt and pepper.

In large serving bowl, combine couscous and corn mixture. Gently toss and drizzle with remaining 1 TBS olive oil. Serve.

Friday, June 22, 2012

Soy Ginger Portobello Caps

I made these in my cast iron skillet and they were absolutely delicious!
If you don't have a cast iron skillet, you can use a non-stick, but I highly recommend cast iron. It's naturally non-stick, inexpensive and quite easy to clean after cooking with a quick rinse of hot water and a some coarse salt and paper towels. Just dry thoroughly after each use and coat lightly with oil and you have it ready for next time.

The portobellos were seasoned with 365 Organic Soy Ginger Sauce. It's a brand carried by Whole Foods Market and I love the flavor!

3 large portobello mushroom caps
1 tsp extra virgin olive oil
4 TBS Organic Soy Ginger Sauce
1/2 cup cherry or grape tomatoes, sliced in half

Heat your cast iron skillet (or other skillet) over medium heat with 1 tsp olive oil until pan is hot. Add mushrooms top-side down and cook 5 minutes each side. Add the Soy Ginger Sauce and continue to cook. Add tomato halves and cook until mushrooms are a nice dark brown color and tomatoes are soft.

Thursday, June 21, 2012

Coconut Blueberry Torte

For the times when you need that sweet something!

I am always being asked to make something sweet so I whipped together a Coconut blueberry torte with fresh blueberry-walnut glaze, which was actually quite easy and quick. I'm calling this a "Torte" because the appearance is shallow, dense and rich. Others may think of it as more cake-like. Either way, it was delicious!

A spring-form pan works best for this recipe

1 and 1/2 cups organic unbleached all-purpose flour
1 cup raw cane sugar
1/3 cup grated, unsweetened coconut
1 tsp baking soda
1/2 tsp fine sea salt
2/3 cup fresh blueberries
1 cup water
1/3 cup vegetable oil of choice
1 tsp coconut (or vanilla) extract
1 and 1/2 tsp white distilled vinegar

1 cup fresh blueberries
1/4 cup water
1/4 cup powdered sugar
2 TBS creamed coconut
1/3 cup raw walnuts, chopped

Prepare a spring-form pan by coating with oil or cooking spray. Preheat oven to 350 degrees Fahrenheit.
In large bowl, sift together flour, sugar, baking soda and salt. Stir in grated coconut. Add water, vegetable oil and coconut extract. Stir with large spoon until mixed well. Add white vinegar and mix again. Stir in fresh blueberries last.
Pour into prepared pan and bake 30-35 minutes, or until toothpick comes out clean.

Preparing the glaze:
In a small saucepan over medium-low heat, add water, blueberries and creamed coconut. Stir until heated through. Sift in powdered sugar, stirring frequently. Let simmer until thickened. Add chopped walnuts and remove from heat. Let cool.
When torte is cooled sufficiently, remove bottom of spring-form pan and place torte on serving plate. Drizzle glaze all over top and serve.  
Moderation my dears...moderation.