Who can say no to a delicious Casear salad? Crisp, fresh romaine leaves are perfectly coated in a tangy, salty, sweet raw vegan take on traditional Casear dressing. Top this salad with pumpkin seed parmesan (recipe also included)

This dish not only makes a great satiating meal for colder months, but it’s also good for transitional raw fooders. It’s half cooked, half raw, but full of flavor!

If you haven't yet tried a raw falafel and tabouleh, you must! These recipes are so flavorful and healthy and are really better than their cooked counterparts. Using a dehydrator to dry the falafel batter before forming into balls creates a very authentic texture. Beyond delicious! This recipe is adapted from Living Raw Food.

These garlic and chive mashed no-tatoes are simply amazing. They are easy to make and absolutely delicious. Every mouthful is creamy, rich and oh, so heavenly.  No need to wait until the holidays to have the perfect comfort food. These are great any time of year!

This is the PERFECT combination of sweet and spicy. Fabulous addition to spring rolls or cabbage wraps. Just dip and enjoy!

A deliciously stuffed "cheese" mushroom recipe that is perfect for any occasion. Tasty stuffed mushrooms are always a favorite party pleaser! Change this recipe into an appetizer simply by changing the large portobellos for baby bellos.

Thai soups are among the tastiest in the world, and some of the healthiest. So get out your blender and mix up an aromatic and zesty Thai soup today - they're simple to put together, and they make a great meal.

Nutrient-dense kale along side the classic parsley component of tabbouleh for a super green, super healthy & super delicious light meal.

A tasty raw vegan version of tortilla chips and sour cream. Great for when those Mexican food cravings hit! The chips utilize radishes, a veggie often by-passed in the produce sections but full of health benefits. The sour cream has been cultured with probiotics!

It doesn't get much fresher than this! A bright, easy salad made with the beautiful vegetable romanesco, ideally purchased directly from a farmers market!

While baked breads are definitely tasty, they are unfortunately not so kind to the human body. This raw vegan bread is made with plenty of nutrient rich hemp seeds, ground flax, tomatoes, onions and spices and is absolutely delicious with a raw cheese spread or dipped in soup.

Tasty raw Thai lettuce wraps with a walnut veggie filling, topped with bean sprouts and a yummy sesame ginger dipping sauce.

This lovely flat bread will become a staple in your raw food kitchen. Use it in an open faced sandwich stacked with veggies and avocado, or with a cashew cheese or other yummy spread.

Arugula together with pears and walnuts is a tasty combination. It makes a lovely salad that is simple to make. I used bosc pears but you can use any variety. Bartlett or Comice would be nice, or the crunchy texture of Asian pear.

This salad is filled with succulent components such as avocado, red bell pepper and cucumber, and finished with a tangy lime dressing. It’s easier than pie to prepare and doesn’t require any advanced prep time – Heck yes, I’ll drink eat to that.

Yummy kale pesto with plenty of lemon for a nice zesty flavor. Pecans, nutritional yeast and olive oil make this a rich lively sauce for raw pasta or as a delicious spread on flax crackers.

I tried to stick with a Watermelon Gazpacho theme, but my imagination took over. This soup has the right blend of sweet and savory, add a little more jalapeno, if you want it to kick you in the end.

Raw vegan sushi is way more flavorful and nutritious than cooked! This recipe is rice-free, instead using a raw sundried tomato spread as the binding ingredient. These sushi rolls are packed with fresh veggies and amazing flavor!

Meet my replacement for Ranch Dressing, Mayonnaise and Rice… yep you heard me!  I make a batch of this every week and use it as a veg dip, sandwich spread and rice replacement.  This diverse concoction has a lot of flavor without the sundried tomatoes being too overpowering.  But my favorite use for this is to replace sushi rice.

A great addition to any salad! What can you do with the left over almond pulp after making your fresh almond milk? Freeze it until you need it.  And than make croutons! You will need a food processor and a dehydrator for this recipe!