Browse through our unique and vegan appetizers created by leading chefs in the vegan movement.
Add a little kick (and some extra lycopene) to your sauces, soups, salad dressings, dips, stews, casseroles, etc. etc. with this homemade, old fashioned, RAW version of a classic tomato paste. Joelle Amiot of jarOhoney has created an amazing and very simple alternative to canned tomato paste which often contains preservatives, refined sugars, and traces of aluminum. Fresh is always best and this recipe is just that, and it's FULL of nutrition and flavor too!
A quick, nutritious, and super flavorful raw dip or topping by Erin Bosdet of Simply Dish made with fresh parsley, lemon juice, garlic, avocado and sunflower seeds! If you love avocado but want an alternative to the usual guacamole (or love pesto and want something a little lighter) this is a perfect recipe for you. Serve with fresh cucumber slices, or stuff some in a red bell pepper and top with sprouts, a sprinkling of hemp seeds, dulse flakes, and maybe a dash of black pepper or a splash of coconut aminos. Enjoy!
There is something absolutely mouth-watering about the combination of flavor, spice, and textures found within traditional Indian food. However, most Indian-inspired recipes are pretty heavily cooked and often contain a lot of dairy! If you're a fan of both Indian food AND raw food you'll absolutely love this recipe by Joelle of jarOhoney! You can enjoy the delicious blend of flavors and spices synonymous with this style of cuisine all the while maintaining a raw, vegan path. Cashew cream cheese infused with curry spice, pink salt, currants and green onions is encrusted in raw "dry roasted" peanuts, layered with a spicy Bengali chutney, and served with fresh cucumber rounds, bell pepper strips or carrots. Delicious!
Learn to make a delicious cheese spread that can replace goat cheese in your vegan recipes! This recipe by Lauren Felts of The Holy Kale utilizes fresh macadamia nuts, and is cultured with dairy-free probiotics. Coated in a layer of fresh tarragon, this "goat cheese" is super delicious spread thick on raw flax crackers, sprouted bread, or in raw wraps with fresh tomato, greens, and sprouts. Try also incorporating it into a salad!
Succulent slices of juicy cucumber topped with a simple and flavorful almond pate made with parsley, basil, garlic, lemon and a touch of apple cider vinegar. This recipe by The Raw Food Sisters makes a great afternoon snack to take the edge off any pre-dinner hunger, or serve it as an appetizer!
This delicious recipe by Kristina Ldecká of Spiced Blueberry Shake turns out looking nearly identical to traditional sushi yet is vegan AND completely free of cooked rice! The uncooked "rice" is a yummy and simple combination of fresh parsnip, pine nuts, zucchini and a splash of lime. For the filling you may choose a variety of vegetables you have on hand, however this version calls for arugula, carrot, portobello mushroom and of course avocado. Dunk your sushi rolls in some shoyu with fresh ginger and a smear of raw wasabi paste!
An elegant and ultra fresh recipe by Christina Ross of Love-Fed.com that makes for a perfect veg-filled snack or appetizer. There are so many ways to enjoy raw vegetables beyond simply eating a salad and this recipe is a fine example of this! You will need a mandoline slicer in order to get your zucchini sliced thin enough to use as your "wrap". You can choose to enjoy with a simple dip of nama shoyu or whip up your favorite dipping sauce such as tahini miso.
A savory treat by Erin Bosdet of Simply Dish! These raw walnut pate stuffed mushroom caps are equally adorable and tasty and come together so easily with minimal ingredients used. They make a great appetizer or party pleaser served on a platter. These taste great as is but you can also pop them in your dehydrator for a few hours to tenderize the mushrooms and let the flavors meld together. Enjoy!
The sauce...it's all about the sauce with these delicious brown rice paper hand rolls by Rebecca Leffler of GREEN CHIC By Lafleur. They're filled with all-raw fixings of fresh mango, carrots, avocado, mint, cilantro, chives and more! The perfect combination of ingredients for a light end of summer meal or appetizer. Enjoy!
Filling and flavorful bite sized zucchini rolls with a soaked sunny seed pate! This recipe by Chris Anca of Tales of a Kitchen makes a great appetizer, addition to a simple summer meal, or a low glycemic and easy to digest veggie based snack with plenty of protein and healthy fat to leave you feeling nourished.
The fresh, cooling taste and crunchy, juicy texture of cold cucumber is perfectly paired with this creamy herbalicious raw vegan cashew cheese by Gena Hemshaw of Choosing Raw. The cashew cheese is made super delicious with fresh dill and nutritional yeast for added cheesy flavor and b-vitamins. A super versatile recipe that works great as a spread for flax crackers, raw onion breads, or even as a filling for a collard or lettuce wrap!
These delicious cumin spiced grain free crackers are simple and straight forward and can be left chewy like bread or dried until crunchy like crackers. Spread with hummus or nut butter for a snack, or layer with a yummy spread, veggies and avo for an open-faced sandwich. Completely free of nuts and gluten!
Chris Anca of Tales of a Kitchen says, "this dip has a creamy consistency and is full of the best flavors on the planet: garlic, tamari, lemon, olive oil, mushrooms!" The perfect accompaniment to raw crackers especially when combined with tomatoes and red bell pepper. Cue the hungry tummy growls!
Upgrade your basic tabbouleh and hummus recipe by sprouting your grains and beans for a 100% life force and nutrient activated meal! This recipe has plenty of yummy middle eastern flavor with fresh lemon, mint, parsley and garlic. We recommend about 4 cups spouts for this recipe. Check out Mikeala's sprouting tips here.
If you're looking to incorporate more raw foods in your diet having a solid pate recipe is very helpful! This one by Mama Mouse uses a base of sunflower seeds which are both affordable and offer a nice robust flavor and healthy dose of vitamin E and nourishing fats. Use this pate as a yummy filling for sushi or wrap it up in a collard leaf too!
This refreshing pineapple gazpacho is perfect for a spring awakening, full of bold sweet and spicy flavours.The most important thing here is to have a very sweet and ripe pineapple and your gazpacho will be delicious. Take care not to overdo on jalapeno.
You can choose to either eat these fries baked, raw as they are or dehydrated. I have tried all three versions and they all turn out absolutely delicious with the creamy and dreamy coating of hemp seeds and spices. Then dip them in the herb ketchup and ridiculous mayo.. Let me just say, it’s definitely a trip to heaven (the healthy kind!)
Our chef Selene Vakharia really knows fresh. Enjoy the bounty of farmers markets and make yourself this easy and crisp kale salad bursting with flavor and healthy fats from the avocado and flax oil.