Browse through our unique and vegan appetizers created by leading chefs in the vegan movement.
A creamy, refreshing, paprika laced red bell pepper bisque topped with a delicious vibrant green pistachio parsley pistou (pine-nut-less pesto) which gives the smoothness of the soup a nice amount of nutty texture. Enjoy as the centerpiece of your meal or as an appetizer for lunch or dinner
A simple recipe with a lot of personality and complexity of flavor! Sweet date syrup, tangy full bodied balsamic, spicy cayenne and a little extra richness from coconut oil and crunch from sesame seeds, this cashew nut mix is totally unique, tantalizing and easy as 123! Inspired by a recipe for sweet and spicy cashews from Hannah.
Ever bitten into a raw flax cracker only to be disenchanted by bland, listless, and uninspired flavor? If so this recipe will restore your faith that raw crackers CAN be loaded with flavor and pizazz! Spicy bold flavors of cumin, garlic, onion, black pepper and a touch of basil combine with soaked walnuts, ground flax and fresh zucchini for a versatile recipe that can be either turned into flatbread or crispy crackers. This recipe was inspired and adapted from a recipe by Chef Matthew Kenney.
Crunchy dehydrated BBQ spiced cauliflower with a sweet and tangy honey mustard dipping sauce. This delectable recipe is the perfect appetizer or snack when you just need something salty and spicy to munch on. Perfect savory treat while watching a great movie with a friend or loved one! If you love dehydrated kale chips odds are you will love this recipe too!
Crispy, succulent greens of romaine, watercress, celery and parsley combine eloquently with the sweet crunch of fresh apples and grapes and a healthy dose of omega 3 rich walnuts. This salad is then lightly dressed with a creamy cold pressed olive oil, cashew, and mustard vinaigrette. Vastly nutritious and an incredible marriage of flavors and textures this salad will definitely WOW you (as any recipe from Chef Russel James will!)!
Such a simple, light, fresh salad that would make a great accompaniment to a creamy raw avocado soup or even addition to a green leafy salad. Or of course just eaten on it's own as a side salad. It is a lovely combination of fresh flavors and is packed full of sprout life force and nutrition. Lentil sprouts in particular are very easy to digest and are rich in protein, iron, folate, potassium, and niacin making them a great addition to a vegetarian diet!
This salad is gorgeous and the delicious creamy tangy apricot dressing is reason enough to make this recipe. When it comes to eating raw kale salad this secret is totally in the dressing. It must have a yummy sauce otherwise you can forget it. This recipe has vibrant flavors and a variety of fun textures and is not your average boring salad. The many phyto nutrients such as beta carotene in this salad are amazing for healthy lung tissue. Breathe deep and try it out for dinner tonight!
Are you one of those people that loves the concept of eating sea veggies but don't care for the taste? If so then this recipe is for you! These crackers are so good they're borderline addictive, and with each crunchy savory bite you're getting loads of nourishing minerals from nori and kelp! This recipe was inspired by an Episode of Raw Food World.
Learning to make a really great raw paté is a useful skill to have when it comes to raw food preparation. Patés are so versatile and can be added to salads to transform them into a more filling meal. They also work great as a dip for veggie crudité or flax crackers, or as a sticky spread to use in place of rice in raw sushi wraps. This particular recipe is amazing on it's own and also works as a great base recipe, the options really are endless as far as what can be added. You can easily add different spices and fresh herbs to reinvent things and create new flavors. Soaking your seeds before hand makes the paté much more digestible and also gives it a fluffier, softer consistency.
A light, ultra fresh low fat tabbouleh style salad with sun dried tomatoes, spring onion, cucumber, sultanas, fresh mint and a squeeze of lemon juice. In replace of traditional wheat based bulgur this recipe utilizes the nutritionally packed seed quinoa in it's sprouted form. Sprouting the quinoa will make the amino acids even more bioavailable and creates a robust nutty flavor and chewy texture. Quinoa is very easy to sprout and this recipe comes together very quickly. Serve it up Mediterranean style with some raw hummus, flax crackers, and black botija olives!
When made right, raw crackers can satisfy the need for crunch and nutrients, and leave you feeling light and happy instead of thirsty and hungry. Loaded with protein, fiber, phytonutrients, antioxidants, vitamins and minerals raw carrot crackers are where it's at. The star of these crackers is really the buckwheat. While we typically think of buckwheat as a grain, it is actually a fruit seed. It's absolutely perfect for those avoiding gluten; and it can be used in porridge, baking, pancakes and raw snacks.
Can you eat sandwiches on a raw food diet? Absolutely! Creamy cashew herb cheese pairs with crisp fresh cucumber slices on a dehydrated raw rye bread. These cool cucumber sandwich bites are both fresh and satisfying and are perfect for a Spring picnic. The bread recipe was inspired by Meredith Frantz’s rye bread in the very helpful, and free, ebook, Profoundly Raw.
Chef Hannah Mendenhall shares with us a bit of her dietary wisdom- "Raw food, in actuality, reigns, because it also makes you feel better. From cleansing, to rebuilding, to maintaining, a raw lifestyle basically…rules!"
This recipe takes but minutes to throw together and is bursting with minerals that will nourish and sustain you. The dressing is light and fresh, and only requires a brief whisk. Chef Mila Llina shares with us some nutritional wisdom, "If there's one thing, aside from leafy greens, that I would recommend people start incorporating into their diet, it would definitely be sea vegetables! They're loaded with vitamins and minerals, including trace minerals! I can't say enough about how wonderful they are." Here's to the power of the sea veggie!
This recipe is great as an appetizer served at small get togethers or they'll even go well as a snack. For this recipe you can use whatever seeds or nuts you like or swap the beetroots for parsnip, carrot or any other veggie. This particular time the crust happens to be raw and portion sized but you can choose to bake it in the oven in a regular pie pan if you wish.
This is a hummus that will knock your sox off with just one bite. They're great as a snack and perfect for kids.
Gena tells us that "Today, I have three more ideas for you. These are simple, easy, and fast. They may not be the most gourmet recipes I’ll ever post, but they’re useful, and you may find that they help motivate you to try making almond milk, among other things!"
The cashew cream cheese is particularly versatile. I've even used this recipe to create a delightfully tart raw mango cheesecake. So, I leave you today with the simple recipe. I hope you'll use it in good faith and get yourself to lots of soirées this season.
Don't know what to do with all that veggie juice pulp? Why not make some easy veggie pulp crackers and enjoy them with stone ground nut butter.
This is in no way a traditional Irish dish. But it is green and that seems to be good enough for St. Patrick's Day fare. (although a little late!) Double Double refers to the avocado and spinach in the wrap and the filling.
An awesome delicious raw food creation. Super easy and anyone can easily eat this for any meal. Thank Diana Stobo for this tasteful dish.