Browse through our unique and vegan appetizers created by leading chefs in the vegan movement.
Easy, simple, and delish! We love the crunchy, juicy texture of this salad and the fact that it has a nice dose of protein in it from hemp seeds. And of course you can never go wrong with a tahini dressing, at least in our book!
This is a sweet and tangy delicate after dinner treat or any time snack! A powerhouse of nutrition with a nutty lemon bite.
This gorgeous and wholesale recipe was adapted by Golubka from a recipe found in The Sprouted Kitchen by Sara Forte. Instead of preparing the quinoa traditionally using heat, Golubka chose to sprout the quinoa and leave it in its raw state. The vibrant green of the collards contrasts perfectly with the ruby hue of fresh beets and vibrant orange of carrots. Don't forget to include thick slices of avocado, fresh sprouts, and a generous spread of miso-carrot sauce.
An energy bar made of dates, walnuts, cranberries, flax, and hemp seed.
If you or someone you know is not a fan of raw cauliflower, well this might be the perfect recipe for you. There's a secret ingredient in this wonderful mock couscous dish that takes the edge off of the sometimes potent raw cruciferous, while giving it a nutty flavor that rivals the real thing. I'm absolutely addicted to this recipe at the moment, and I honestly can't imagine I'll tire of it anytime in the near future. You can enjoy this couscous warm, or cold, and with a bevy of different veggie combinations. Best of all this is by default a nut free and oil free recipe, although you wouldn't have guessed it at first bite. But who cares about all that health mumbojumbo -- I want a tasty bowl of food, darn-nit! Did I mention the secret ingredient has something to do with pumpkin? How fitting for the Holiday season!
I wanted to take this opportunity to share with you one of our best selling, and most unique dishes- the Kimchee Dumplings. If you've got the tools and the whim- get in the kitchen! This dish is will not disappoint!
Soaking 4 hours, takes 10 mins to make. Setting 2 hrs (optional)
No special equipment needed
Chia makes the quickest, most irresistible raw puddings. The thing about chia is that it swells up to three or four times its size when you soak it, so a little goes a long way. It’s very good for gut health, and because its so fibrous, its very hard to overeat on it. I could never manage to eat a whole cup of chia in one day, however much I adore it! I find 2 tbsp is just about the right amount for a delicious pudding or snack.
With fennel, rocket (arugula) and these on the vine tomatoes in season now, what better way to celebrate this bounty than with a beautiful fresh pesto, and crispy chia crackers.
This is actually a really simple little recipe; the vine tomatoes that I’ve plated these with just have a small amount of salt sprinkled over them with a drizzle of avocado oil. I’m still enjoying the leftovers as I write this now.
Chia crackers are much lighter and can more easily be made thinner than flax crackers, which is why a lot of people prefer them.
A delicate bed of mixed greens dressed lightly with a sweet orange garlic dressing. Perfect for a light lunch or to accompany a heartier entree during dinner.
I love raw dips! They’re one my favorite thing to play with in the kitchen due to the endless combination and creative variations you can make, and it’s even more endless what you can combine with them – veggies, raw crackers, raw breads. I really like to make this cilantro lime dip and use it to make stuffed red pepper – an easy to make and living food dinner idea (in case you’ve been running out of ideas.) I just made this cilantro lime dip with beet and turnip chips and it’s absolutely delicious…
This recipe really does taste like that thick mashed pinto bean dish we all love or have loved. Now you can experience the far more beautifying, living Superfood version – the perfect addition to a salad or a night of raw mexican cuisine! This recipe has the option of adding in some of the immuno-modulating and mood-lifting medicinal mushroom extracts, so if you have some, be sure to put them in.
The best raw food recipes are often the easiest to make! This is a staple recipe because it is SO healthy, involves lots of greens and veggies, and comes together in mere moments. The marinade is a classic blend of ginger, sesame, tamari and lemon juice. It is used to both marinate the mushrooms and also as a dipping sauce for your wraps. You can add in tahini or almond butter to the sauce if you would like a thicker, creamier consistency. 1 large collard leaf will usually yield enough for two smaller wraps once de-stemmed. Create as many wraps as you feel called to make!
Thin, crunchy raw vegan corn chips work perfectly to scoop up a chunky tomato salsa by the mouthful. The perfect appetizer or addition to a Mexican-themed meal!
Sarahfae of Addicted to Veggies gave us a recipe for an amazing spicy Romesco sauce a few days ago and has morphed (as she does so well!) the sauce into a bold, creamy soup that can even be used as a rich, tangy a salad dressing if you wish. Top your soup with diced bell pepper, avocado, sprouts, and dried crimini mushrooms. Yum yum!
Searching high and low for the perfect homemade gazpacho soup recipe? Look no further! For a sweeter gazpacho you can use cherry tomatoes as the base. Somehow this soup just hits the spot every time with its tangy, savory deliciousness!
Kale chips are the perfect healthy delicious snack! If you'd like a different variation to the usual cheesy flavored kale chip try out this recipe by Laura Dawn. Crispy, crunchy kale chips with plenty of delicious tomato and herb flavor!
Have you ever eaten some kale chips and really doubted whether you were eating something as healthy as kale, nuts and seeds, and organic spices? Kale chips are just so yummy it's almost too good to be true! This is a go to recipe by Amber Shea Crawley for pizza flavored kale chips. Get a batch going in the dehydrator tonight for a snack attack tomorrow!
A savory low fat raw vegan recipe for totally munchable, slightly dehydrated zuchinni chips and fresh herby chunky marinara! Bring the garden straight into your kitchen with this recipe by Kristina Carrillo-Bucaram