The food notebook

Color, texture, and familiar flavors—reimagined.

Raw Vegan Houston’s culinary history is especially distinctive where Indian flavors meet fresh, uncooked ingredients. This collection preserves those ideas as inspiration rather than a fixed menu.

Raw cabbage biryani with herbs, sprouts, and pomegranate
01

Cabbage biryani

Shredded vegetables, herbs, seeds, spice, and brightness.

Raw beet halwa topped with coconut and pistachios
02

Beet halwa

Earthy sweetness, coconut, pistachio, and jewel-like color.

From the original kitchen

A living index of ideas

  1. 01Seven-layer taco salad
  2. 02Cauliflower fragrant rice
  3. 03Raw falafel wraps
  4. 04Hariyali idlis
  5. 05Raw sambhar
  6. 06Raw saag
  7. 07Zucchini pasta
  8. 08Walnut meat with cashew sauce
  9. 09Fresh green juices
  10. 10Coconut milk
  11. 11Raw cheesecake
  12. 12Gulab jamun
  13. 13Moong bhel
A colorful assortment of greens, citrus, apples, nuts, seeds, and herbs
See the original meals, menus, and dates