Recently I catered a lunch that involved approximately half raw and half cooked food. It was slightly more raw, in fact, since all of the desserts were raw. We did similar dishes for the raw and the cooked food.
There was raw pad thai (with marrow-based noodles and veggies) in a spicy almond-based sauce and stir fried veggies with rice noodles and spicy peanut sauce. Sadly I don’t have pictures of the dishes when they are 100% assembled, so you’ll have to imagine based on the components.
Then there was raw lasagna and tofu-spinach lasagna. Both feature spinach and both are delicious.
For dessert, there were raw mini carrot cakes and raw cacao-coconut ganache mini tarts. Yum!
The good thing about doing similar meals for the raw and cooked food eaters is that it doesn’t make the raw foodies feel marginalised. Often at a function, you have the main dish for meat eaters and then the vegetarians are just supposed to eat the side dishes. So this way, everybody has their own food.