Raw Vegan? In Spain? What The Hell Do You Eat?

A collection of raw vegan dishes we've enjoyed recently

Dinners from the past few days - 99% Raw Vegan.


When the topic of ‘raw food’ (raw vegan) comes up one of the first questions people ask is,  “What, you eat raw meat?”

Obviously we don’t eat raw meat, in fact we don’t eat meat at all. Or dairy for that matter. Once we’ve established that fact the next line of questioning usually revolves around the notion that eating raw vegetables is sickening and wrong and that there’s something wrong with us.

It’s a natural reaction to something ‘unusual’ even though we’re told to eat our greens as kids. It’s drummed into us, pounded into our brains by heavyweight parents intent on destroying our love of all things sugary and forcing us to eat all things healthy but grim. Soggy green cabbage or Monster Munch?

Eating raw is a very natural thing so for me the concept is pretty straightforward. When I was first introduced to it I was taken aback, I asked a lot of questions and found it all very odd. Through many trials and a voyage of raw vegan food discovery I have enjoyed very similar dishes to ‘traditional’ cooking except hardly anything was cooked and all tasted delicious.

The collage up top is of three meals we’ve enjoyed recently. Left and bottom right are shots of Raw Vegetable Cous-Cous which is made from cauliflower, cooked peas and sweetcorn plus various ingredients such as courgette, Namu-Shoyu (similar to Soy sauce), vegetable salt, black pepper, olive oil and cashew nuts. It tasted divine.

Top middle and right is a Sweet Tomato Pasta and is a blend of tomatoes, dates, Namu-Shoyu, garlic and basil all blitzed to a smooth consistency and poured over carrot noodles, pine nuts, cashews and celery slices. The sauce is to die for.

Bottom middle is a Raw Massala with Chipotle Rice. The rice is made from pulsed parsnip, garlic, almonds and white Miso, while the curry sauce is made from Garam Massala, olive oil, garlic, onion, vegetable salt and chilli blended into a marinade for a mixture of mushrooms, broccoli, baby sweetcorn and tomatoes to soak in for an hour before serving. It’s spicy hot, tasty and means I can get my madras fix without the sugar, fats and chemicals used in modern Indan takeaways.

There’s a list of vegan restaurants in Spain on the site too which you can browse by clicking here. They’re not all raw but some cater for raw foodists.

So there it is, a little insight into the world of raw vegan food. If you’ve got any questions put them in the box down there or discuss this on our forums by clicking here.

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