Looking for gourmet vegan recipes? These recipes are for the skilled vegan chef that has time and patience to create masterful meals.
These delightfully chocolatey dolce tartlets are such a hit in our house! They are made with carob, instead of cacao, and you can use raw or lightly toasted carob for this recipe.
These little morsels of goodness are nut free, dairy free, gluten free, wheat free, soy free, GMO free, highly processed and refined sugar free, junk free and guilt free while being kind on our bodies and the environment. Enjoy them!
Who says you have to ditch the sushi rolls to be healthy? Crowd pleasing, mouth watering and super fun to make sushi rolls sans rice, sans fish and full of living nutrients.
This is probably the most flavorful raw food meal I have ever eaten! When I created this recipe, I had been primarily snack-
ing for a few weeks and I missed the taste of a real meal. Well, this recipe did the job. The Sambar Masala tomato sauce balances out the earthy flavor of the rice, and the nut chutney is sweet, savory, crunchy, and the perfect complement to the
tomato sauce and rice.
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!
More fall flavors to share today! Who doesn't love the caramel apple combo?! It's a classic and even more perfect for this time of year. For literally years I've wanted to create this recipe. I'm so glad I finally did because it's a keeper. I'm going to make it again for Christmas.
This raw dessert is packed with apples all the way around. Dried apples in the crust, fresh apples in the filling, and both fresh and dried apples in the topping. Hey, I'm just trying to take advantage of Autumn's freshness! Mmmm....
Crispy spiced young coconut bacon, cultured peppercorn cheese and soft caramelized onion come together on a raw buckwheat crust to create this gorgeous explosion of flavor. It's raw pizza with a gourmet twist! This recipe has quite a few steps involved with various ingredients needing dehydration or culturing, but if you're looking for raw gourmet at it's finest this recipe is for you!
Rutabaga is a root vegetable that has a mild flavour and hints at the freshness of a cabbage or turnip. For the pizza crust, you can use almost any mild vegetable - rutabaga, jicama, zucchini, squash, or any mixture of those. We loved the crust topped with a spicy hummus spread, green olives, mushrooms, cherry tomatoes, and crispy sage.
Do something rose infused this Valentine's! Explore the healing benefits of roses in this decadent dessert by Golubka. The rose ice cream will be served with a fresh, perfectly tart pomegranate sorbet and a scoop of vanilla ice cream.
Perfect for an after Valentine's day dinner with you and the person you love. Indulge yourselves into something as sweet as your Valentine.
Our first dish is this light, creamy sunchoke soup, dressed up with a vibrant pomegranate reduction. Yerba mate was used to infuse this soup, as one of the most celebrated flavours of Argentina. I've always loved the energizing taste of mate tea, together with the fact that it contains no regular caffeine.
Finally you can enjoy a raw caramelized onion and pesto pizza. Yes, it does require a little extra time and prep work but the result is well worth it. Double the batch so you can have pizza for the week.
What better way to say goodbye to summer than with a cake. We tried to dress this one up to look as bright and summery as it can. And the flavors - spearmint and chocolate - those are classic.
Each individual cake contains three layers of raw chocolate cake, two layers of raw ice cream (vanilla and cherry), all coated in a luscious layer of rich raw chocolate. That sounds like a party for your mouth, right?
Raw Apricot macaroons with lucuma powder which has naturally occurring beta-carotene, niacin, and iron.
How about a super fresh Mexican dish - raw vegan style?! This recipe is simple and over-the-top delicious. The great thing is that they can be served after just a few hours of marinating, for super crunchy veggies - OR they can be marinated and then dehydrated for a few hours giving them a "cooked" feel, which is what I did this time.
Enjoy this vegan version of easter eggs made with coconut milk and irish moss. You and your kids will love them. Be sure make the minty kiwi sauce for an extra twist!
A hearty raw cinnamon roll filled with a layer of Rawtella, topped with a vanilla frosting, warm rawtella and crushed hazelnuts.
Here, we combined maki-sushi rolling techniques with our favourite spicy Thai wrap recipe. The result was exactly what I've imagined and dreamed of making - a flavourful and striking dish. This particular rolling technique is called Rokusha or colour wheel, a very appropriate title.