Sarahfaé of Addicted to Veggies shows us how she made a simple yet delicious meal on whim using very few kitchen tools. The carrot ribbons are actually made with your common vegetable peeler, and the scrumptious coconut almond satay sauce can be whisked together by hand! Let your veggies marinate in the sauce for a tender consistency similar to a stir fry. Enjoy!

A totally yummy yet incredibly simple crispy flax cracker recipe perfect for scooping up a savory, herb-filled raw "tuna" salad made primarily of walnuts and veggies! Recipe for both crackers and salad by Sarah McMinn of The Sweet Life included below! Enjoy!

This recipe is in honor of all those raw food lovers who wish they could sit down and enjoy a warm, hearty meal once in a while. Raw food doesn't have to be all about cold salads 100% of the time. Recipes like this one by Amy Lyons of Fragrant Vanilla Cake can really help one get through the colder season feeling nourished and satisfied. Marinated portabello mushrooms, sun dried tomatoes, and crimini onions soften in a creamy garlic sauce, topped with a yummy walnut crumble. Put that dehydrator to good use and enjoy this delicious casserole tonight!

Raw, vegan and gluten free, these savory mushroom burgers by Lisa Viger of Raw on $10 a Day or Less are definitely on the menu tonight! Serve on a bed of fresh lettuce with a dollop of fresh avocado mayo, some extra chopped red onion, and maybe a few diced tomatos or hot peppers.

We love cultured veggies for a variety of reasons. One: they are a great way to consume more nutrient rich vegetables, especially the tougher cruciferous ones, during the winter months when the availability of fresh produce might be lacking. Two: the process of fermentation softens the texture for easier chewing, no cooking required! Three: probiotic bacteria is so important for our overall immune system and digestive health, and cultured veggies prove to be a delicious way of consuming them! Three: you can make a huge batch of kimchi for just a few dollars! Learn how to make the perfect batch of delicious kimchi with Sarah Britton of My New Roots - and check out her site for trouble shooting tips in case something goes a bit array the first time you try it out.

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.

Sometimes a quick, creamy bisque just hits the spot for dinner! This one by Christina Ross of Love-Fed is packed with the fresh flavors of bell pepper, lemon, and yes, strawberries! Truly raw cashews and a splash of extra virgin olive oil and coconut aminos add depth and richness while black pepper and nutritional yeast add even more delicious flavor. Creamy smooth texture and a vibrant, fresh, tangy flavor this bisque is completely satisfying!

Check out Christina's recipe demo on youtube as well!

A creamy dehydrated soup with Marinated mushrooms and other veggies.

Kristina says, "Who wants a FullyRaw Burrito ya'll?! Hope you're hungry because this one is filling and satisfying to every tastebud on your palatte! It's low fat so take a big bite!" She definitely knows how to take low fat raw vegan cuisine and turn it up a notch or two. You will not feel like you're missing out on anything when you make and devour this ultra fresh and colorful recipe!

Christina shows us what to do with all that leftover almond pulp after making fresh almond milk! We love not letting anything go to waste, don't you?

This recipe has a lot going on! A fully raw flax cracker style crust is topped with fresh zucchini and sesame butter hummus and plenty of veggie "pizza" fixings such as tomato, onion, and marinated mushrooms! The look is definitely reminiscent of pizza, the texture somewhat tostado-like. Whatever it is it sure is yummy!

A drool-worthy recipe by Sarah McMinn that is destined to become a staple in your kitchen! This salad is packed with freshness, spice, and interesting texture variation. Shredded lettuce is combined with an easy guacamole, pico de gallo, cashew sour creme and a wedge of fresh lime. You'll fall in love with this recipe....

It's always nice to take a break from heavier dishes and enjoy a low fat raw vegan meal. This zucchini pasta dish is light, fresh, and hydrating but definitely doesn't lack in flavor! The sauce is a sweet mix of fresh mango, kiwis, dates, figs, and an optional dash of dried herbs. For a tangier version you may choose to include a spritz of lime or lemon juice. Enjoy!

A healthy and nourishing "Meatless Monday" recipe by Sarah Britton of My New Roots shared via Martha Stewart's Whole Living. Even leafy greens deserve a little massage treatment once in a while! You'll find with this method that the kale shrinks down as if its been steamed, which makes eating an entire head of greens a cinch! This salad includes a yummy poppy seed dressing with dijon mustard, shallots, cold pressed olive oil, apple cider vinegar and a touch of raw organic honey.

It's a new year and a great time to resolve your healthy eating goals. What better way than through daily, creative, fresh, seasonal salads. Gone are the days when eating a salad involves sitting down to a boring plate of lettuce and carrots. When you utilize all the amazing seasonal fruits and vegetables around you your salads can become indulgent and adventurous, full of nutrition and life! This one has arugula, mixed lettuces, mango, avocado, walnuts, dried coconut and a simple dressing of fresh lime or oil-free balsamic.

We're all about superfoods at Raw Food Recipes! And anything related to kale for that matter. This is a recipe shared via Amanda Maguire of Pickles'n Honey. Once you have your base kale salad recipe the sky is the limit as far as what can be added! This particular recipe inspired by one from Sunfood includes black botija olives, fresh dulse, fresh herbs and sprouts, goji berries, and hand shelled cashews. Have you ever tried throwing in a small handful of cacao nibs onto your kale salad? This is a total mineral overload and the taste combination is great too!

Kristina says, "This is a great recipe without any fat! A hearty 811 meal should you choose to indulge!"

Pumpkin puree and luscious, juicy persimmons blend together in your Vitamix with fresh almond milk, dates, and a pinch of vanilla or nutmeg....is it a dessert or a soup? You decide!

The Wild Empress Salad, an updated raw vegan version of the classic Waldorf Salad. The salad makes a perfect appetizer, light meal, or main meal.

Alkalinize and mineralize! It's the name of the game. You can do both with this recipe for a zesty raw kale salad by Tess Masters. Quick to prepare and always a favorite at any potluck, kale salad is a staple on the raw vegan diet for good reason. This one contains fresh mint, pumpkin and hemp seeds, and a dash of red chili flakes. Delicious, filling, and packed to the max with nutrition!

Rice paper spring rolls are a fresh and fun way to get more raw veggies into your body! While rice paper isn't technically raw we consider it to be a healthy whole food option to use on a high raw diet. Julienne some strips of radish, red pepper, and cucumber, and dont be afraid to add in things like cultured veggies, bean sprouts, soaked nuts and seeds, or avocado for more bulk. Let this recipe act as a rough guideline for you to go on and make your own version of this popular Asian inspired appetizer!

A few other ingredients suggestions from the chef: marinated mushrooms, carrots, sauerkraut, mint, avocado, squash/zucchini and watercress.