Trying to eat “warmer” foods on a raw diet while maintaining raw preparation can be difficult, unless you have a dehydrator. Dehydrators help to keep living foods alive, provided you don’t exceed the 115º Fahrenheit temperature. Usually, dehydrating food can take some time, but this recipe doesn’t require as much time as it takes to make chips or dehydrated fruit. This recipe only requires four hours in the dehydrator, which is great!

These raw meatballs exhibit less of an Italian flavor profile than you would expect from a traditional meatball. Instead, the flavor is a little sweeter and more akin to Swedish meatballs, minus the overly sweet glaze that comes with them. If you prefer a more savory flavor, omit the dates in the recipe. The rest of the ingredients have notably intense and briny, cheesy, and aromatic flavors.

One thing to keep in mind is that you want to thoroughly blend the ingredients, but not so much so that it turns to a paste. Everything should stick together very well, which will help the raw meatballs stay together during the dehydration process. Lastly, these meatballs will work with myriad zoodle recipes. We find that they go great with a creamy avocado sauce (click here for recipe), but a raw marinara sauce (click here for recipe) is quite nice as well. If you are a pesto lover and can’t get enough of it, click here to make a raw vegan pesto to go with your meatballs.

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Get your hands ready to make some big Italian gestures, because sausage and peppers are on the menu. Que bellisima! It isn’t quite your nona’s recipe, but we hope it isn’t far from it. Made with plant-based sausage, this recipe is a hardy, homestyle recipe that goes great with pasta, grains, or soft polenta. One of our favorite ways to enjoy this recipe is to stuff the saucy sausage and peppers mixture into some hero sandwich rolls.

Plant-based meat alternatives are readily available at most grocery stores. Choosing the one you want will depend entirely on you. If you see that the sausage has Italian seasonings or is branded as a vegan Italian sausage, select that option for this recipe. One thing to keep in mind about plant-based sausages is that they can be a bit oily, especially if they come in a casing that you need to peel away before cooking. For this reason, don’t be too aggressive with your knife when you cut the sausages. Try to cut them into even medallions to ensure an even cook.

This recipes requires you to first sauté the vegan sausage and then remove it from the pan. The reason to do this is because you don’t want the vegan sausage to break down and crumble when you add the crushed tomatoes to the pan. Once you cook the peppers, garlic, and onion, add the sauce and seasonings. Simmer for about 10 minutes, add the reserved sausages and parsley, and then enjoy on some hero rolls.

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If you’ve perused the stalls of your local farmer’s market recently, you probably noticed the influx of tomatoes. Summer is the best time of year to get your hands on everything from colorful heirloom varieties to plump vine-ripened tomatoes. Although heirloom tomatoes are more expensive, they are worth it for recipes like this. When you want the tomatoes to shine, you buy heirloom tomatoes, but they aren’t a requirement for this recipe.

Tomatoes, especially heirlooms, are so juicy and delicious during summer that you can slice them and enjoy them as is. Maybe season with a little sea salt and freshly cracked pepper, or take it a step further and make one of the best summer tomato salads ever. The ingredients are simple, but the flavors are dynamite. There is a time and place for long ingredient lists, but there is something to be said for letting the ingredients shine. The combination of the fresh herbs, red onion, and sweet tomatoes with the acidic vinaigrette is exactly what you need in life. To tame the intensity of the red onion, soak them in cold water for about 10 minutes after you thinly slice them. This is a game changer, folks, especially if you want to enjoy raw onion.

This recipe calls for Italian parsley and curly parsley. Whereas Italian parsley has a smoother texture and stronger flavor, curly parsley’s flavor is more muted, but the color is brighter. Not only do both parsleys offer different flavors, but they also offer different textures for this salad. Just make sure that when you toss the ingredients with the dressing that you use a gentle hand. The last thing you want to do is overwork the ingredients!

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Get ready to enjoy hardy texture and savory flavor of these homemade vegan meatballs. Packed with protein and fiber, these meatballs can be made in under 30 minutes. They are perfect for your weeknight dinner or your next vegan pasta night. This recipe doesn’t include pasta instructions, but we have faith that you can tackle the difficult task of boiling noodles. We did, however, provide a simple marinara sauce, which you may want to doctor up to your liking.

The great thing about the sauce and the vegan black bean meatballs is that you can make them your own. For example, if you want to give the meatballs and Italian flair, add up to one teaspoon each of dried oregano and parsley flakes. If you want to impart a flavor that helps the meatballs mimic the flavor of Italian sausage, add a teaspoon of fennel seeds and a half teaspoon of dried basil. You can continue experimenting with flavors to the point where you transform this recipe into sweet and sour meatballs. We do have to say that once you venture outside of the Italian flavor profile, you may want to ditch the marinara sauce. Teriyaki meatballs may not go great with a red sauce!

Once you make the meatballs, you have to bake them in the oven. The meatballs require about 20 minutes to bake, during which you make the sauce. Let that sauce simmer the entire time the meatballs are baking in the oven and then introduce them to the sauce directly after baking. Simmer on the stove for an additional five minutes or so and then serve with the sauce.

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Pasta is one of those foods that you can easily devour. It seems that no matter how big and deep the bowl of pasta is, you can continue eating until you feel so bloated that you cannot move. We don’t necessarily condone this way of eating, but we understand that pasta is hard to resist, especially when the recipe is as tasty as this one.

This pasta puttanesca hits nearly every flavor note you want, except for sweet. The acidity of the capers and tomatoes blends with the spice of the red pepper flakes and briny kalamata olive flavor. The herbaceous parsley, which is an optional ingredient, offers a freshness that your palate craves. One key element that enhances the flavor of this pasta puttanesca is the pasta water. Adding pasta water to your sauce is a chef’s trick that enhances the flavor of most pasta dishes. It also helps to cut the acidity of the other ingredients in this sauce.

The great thing about this pasta dish is that the sauce does not take a very long time to cook. Because of that, you can cook the pasta while preparing the sauce. They cook simultaneously and then you can have dinner ready in under 20 minutes. Isn’t that a beautiful thing? If you prefer more spice, feel free to add more red pepper flakes to the sauce.

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Chef RedBeard walks us through how to make the Raw Vegan Italian Salad Dressing on this week’s episode of Dherbs Kitchen!

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Pizza is delicious, but it is loaded with fats, simple carbohydrates, dairy, and unhealthy fats. Some people argue that that is why pizza is so delicious. Ultimately, after devouring several cheesy, oily slices, you feel bloated and regret eating as much as you ate. Well, that’s all going to change with this raw vegan pizza recipe.

This pizza requires more effort than calling your local pizza place. You have to dehydrate the crust, which is the longest part of the entire process. It takes about 3-5 hours to dehydrate the crust, but the good news is that you can prepare all of the other items for the pizza during this time. We hope you like this recipe as much as we do! It’s stolen a pizz-of-our-hearts.

Note: There is pineapple pictured in the recipe, but we understand that not everybody likes pineapple on their pizza. This is why it is an optional ingredient.

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Are you missing pasta during your cleanse? You don’t have to any more now that you have this recipe. Get entangled in delicious flavors and slurp up all the zoodles. Feel free to make some extra sauce because it is just that good!

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It’s time for a new vegetable-based pizza crust! You can even pick it up with your hands just like a real piece of pizza. The beautiful sweet earthiness of the beets pairs with the creaminess of the pesto sauce. The nutty and intense herbaceous pesto will be enhanced by the toppings. The toppings are merely suggestions, so feel free to top the pizza with cleanse-approved options that you enjoy. No olives!

Note: In the picture, there is torn chard leaves and a whiter sauce on the pizza, but the sauce is most definitely green and the toppings are merely suggestions, even though we encourage using the listed ingredients.

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Rather than packing on the pounds and suffering some digestive discomfort immediately after you finish your cleanse, make this incredibly healthy cauliflower alternative. It’s 100% vegan, low in calories, and a great way to help you realize the many possibilities of plant-based cooking.

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