Easy Raw and Vegan Recipes to Freshen Your Summer Table

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Raw Summery Succotash

We typically think of “succotash” as a warm, hearty fall dish. There’s no denying the appeal and beauty of traditional succotash, but I promise you this innovative, delicious raw interpretation will quickly become a summertime favorite!

Serves 6 as an appetizer

2 large ears yellow corn, shucked and kernels removed
1 cup green peas, lightly steamed
1 medium sized jicama, peeled and chopped
2 Jersey or heirloom tomatoes, diced
2 green onions, sliced
2 tbsp lemon juice
2 tbsp fresh dill
2 tbsp olive oil
1/2 teaspoon sea salt

Mix all ingredients together. Allow to marinate a bit before serving. You can allow guests to eat this like a salad, or you can serve it in lettuce cups or romaine leaves!

Collard “Sushi” with Cashew Cheese and Roasted Eggplant

The first time I made these easy raw “sushi,” I was astonished at how tasty and satisfying they were. If you’ve never made a nut “cheese” before, this recipe is a wonderful place to start. Consider substituting the raw cheese for hummus, mayonnaise, or other traditional condiments. It’s remarkably tasty, and it goes beautifully with grilled eggplant in this outstanding appetizer.

Collard Sushi

Serves 6

4 large collard leaves, washed and dried and sliced in half, spine removed
1 medium eggplant, sliced into 1/2 inch thick rounds
Coconut oil
Salt and pepper

Cashew Cheese with Sundried Tomatoes and Basil

1 cup cashews, soaked for two hours or more
Juice of one lemon
¼ tsp salt
½ tsp white miso (optional)
4 sundried tomatoes, chopped
¼ cup basil

  1. Coat eggplant with coconut oil spray and sprinkle with salt and pepper. Grill or roast (at 350) till tender.
  2. To make cashew cheese: 1. Place nuts in a food processor and process till ground well. Add salt, lemon juice, miso if using. Scrape sides of bowl and run processor again, this time drizzling some water in. Keep doing this until the cheese reaches the consistency you like. I aim for mine to look like ricotta. Add tomatoes and basil and pulse until they are well combined into the cheese.
  3. Spread a few tablespoons of cheese width-wise on the bottom 1/3 of each collard leaf half. Layer the eggplant on top. Roll the leaf up from bottom to top, and slice into sushi-size pieces. Serve!

Summer is the time to explore and appreciate the beauty of uncooked cuisine. Enjoy these recipes, and enjoy your special evenings!

This post is part of the BlogHer Summer Entertaining series, which includes 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Home Depot and BlogHer.

Are there traditional summer recipes that you make that are, when you stop to think about them, actually raw and vegan? Share your ideas in the comments below.


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