We have no plans to go 100 percent raw or vegan any time soon, but Emily von Euw of the gorgeous healthy recipe-focused blog This Rawsome Vegan Life is sure filling our heads with visions of maki rolls made with cauliflower rice and collard leaf “burritos” bursting with purple cabbage and mushrooms.
Her new book, This Rawsome Vegan Cookbook: A Balance of Raw and Lightly-Cooked, Gluten-Free Plant-Based Meals for Healthy Living ($20) was just published.
The cookbook is split into two chapters: raw and cooked recipes. “I love both these kinds of eating; raw recipes are hydrating, light and colorful while cooked foods are grounding, nourishing and hearty,” von Euw writes in the introduction. “A diet that’s a balance of both is definitely gonna make ya feel good. Real good.”
We love von Euw’s motto that she shared with us, “Do what works for you.” The book may be raw, vegan and gluten-free all rolled into one (whew), but it is thoroughly accessible and beautiful. If the resplendent photography doesn’t draw you in (doubtful), the young, creative and fun voice in her recipes for nutrient-dense, whole foods definitely will. Oh, and she’s also a college student. Count us impressed.
Plus, there’s no special equipment required to get down with this diet. “You’re gonna need a blender, an oven and this thing called a mandolin slicer, but that’s pretty much it,” quips von Euw in the introduction. “I am unbelievably lazy so I tend to use as little equipment as possible.”
Below is von Euw’s recipe for Beet Ravioli with Almond Thyme Pâté + Basil, which she calls “one of my favorite recipes in the book for REAL.” We think the cheery color and finger-friendly form makes these bites perfect for holiday parties. “These are decadent and beautiful, but secretly so easy to make,” says von Euw in the recipe headnote. “They’re more of an appetizer than a main course, so I’d suggest serving them with a large salad (or whatever else you want—I’m not your boss).”
Recipe and photographs excerpted from The Rawsome Vegan Cookbook by Emily von Euw, courtesy of Page Street Publishing Co.
- 1 cup (170 g) almonds, soaked for 8 hours
- 2 tbsp (30 ml) fresh lemon juice
- ⅛ tsp Himalayan salt
- 2 peeled garlic cloves
- 2 to 3 tsp (2 to 3 g) fresh thyme leaves (or more, as desired)
- 1 peeled beet
- 3 tbsp (8 g) chopped basil leaves
- 1 tsp fresh thyme leaves
- To make the pâté: blend everything together until smooth and thick. Adjust according to taste, adding more salt or thyme or whatever you desire. Scoop onto a cheesecloth (or parchment paper) and roll up into a cylinder shape. I like to add extra thyme leaves here to coat the outside of the pâté; it just looks pretty. Put in the fridge overnight, or if you REALLY want ravioli, for at least a couple hours.
- Slice the beet as thin as possible on a mandolin slicer. Scoop 1 teaspoon or so of the pâté onto half of a beet slice and fold the other half over the pâté. It will hold itself in place. Taste this one and see if you want more or less pâté and assemble the rest of the raviolis accordingly. You should have leftover pâté, unless you want to make a ton of raviolis (by all means, go for it). Sprinkle with basil and thyme and enjoy!