Raw Vegan CULINARY TECHNIQUES

RAW VEGAN CULINARY TECHNIQUES - Released February 2026

Oil-free

Raw Vegan

55 recipes (the recipes in this ebook are NOT new recipes, they are some of our favorite classics that highlight each technique that we cover so you can make the recipe and experience the technique)

This book is a deep, creative exploration of what is truly possible with raw plant foods when we move beyond simple recipes and begin to understand technique. Instead of focusing only on ingredients or strict rules, it opens the door to a more intuitive, artistic, and empowered way of preparing food. Readers learn why specific techniques are used and are guided to see vegetables, fruits, seeds, nuts, herbs, and ferments not just as components of a meal, but as materials that can be shaped, softened, intensified, warmed, cooled, thickened, brightened, or transformed through thoughtful preparation. The goal of the book is to build confidence, generate more curiosity, and find freedom in the kitchen.

Throughout the chapters, readers learn how small culinary shifts dramatically change texture, digestion, flavor balance, satisfaction, and overall eating experience. The techniques are practical and approachable, yet rooted in real food science, sensory awareness, and mindful preparation. By the end of the book, the kitchen becomes less of a place of pressure and more of a creative studio where meals can be adapted, rescued, redesigned, and enjoyed in endlessly personal ways. This is not just a collection of methods. It is a new relationship with food preparation itself.

Inside this book, readers can expect to learn how to control water content for better texture and flavor concentration, how marinating and softening change both mouthfeel and digestibility, and how chewing, herbs, and mechanical preparation support the digestive process. They will explore fermentation and culturing for depth, probiotics, and umami; condensing and reduction through dehydration for glazes, sauces, and intensified flavor; and the culinary and nutritional benefits of soaking and sprouting. The book also teaches intentional texture blending using gels, fibers, flours, fats, and binders to create everything from silky sauces to structured fillings.

Readers are guided through the five tastes and how to recognize them in raw foods, followed by practical sauce architecture so they can confidently build balanced dressings and sauces from scratch. They learn infusion and extraction techniques that pull flavor, color, and aroma into liquids and bases, along with warming and cooling sensory illusions created through ingredients rather than temperature. The visual and emotional power of plating and presentation is explored, along with foundational food-prep systems that make daily raw meals easier and more sustainable.

The later chapters gently address mistakes, recovery, and flexibility in the kitchen, showing how to rescue textures, rebalance flavors, redesign meals, and release perfectionism. The book closes with reflection, integration, and next steps so readers can carry these skills forward into their own evolving food practice with confidence and creativity.

Chapters included in the book:

Tools

Chopping

Blending and Juicing

Water Content Control

Kendallizing

Marinating and Softening

Digestion and Chewing Boosts

Fermenting and Culturing

Condensing and Reduction

Soaking and Sprouting

Dehydrating and Freeze Drying

Blending Textures Intentionally

The Five Tastes

Sauce Architecture

Infusion and Extraction

Warming and Cooling Illusions

Plating and Presentation

Food Prep Techniques

Recovery and Mistakes

Conclusion and Next Steps

* NOTE * I am also not a purist, I do use a dehydrator, spices, garlic, apple cider vinegar, miso, nutritional yeast, cashews, coconut aminos a small amount of coconut nectar, maple syrup, etc. I just don't cook any of my food. You can leave items out if they bother you. Just letting some of you know in case you were curious, you can always email me at rawfoodromance@gmail.com if you have questions about ingredients.

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