Raw falafel wraps by gourmet master chef Russel James. Veggies combine with various nuts and seeds, spices, and fresh herbs to create the flavors and textures you're familiar with in Middle Eastern cuisine. If you're feeling a bit fancy this is a great recipe to try and and share with family and loved ones!

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!

Ever wondered if there is a way to make your own VEGAN cultured Greek style yogurt? Well the answer is yes and Priscilla Soligo of Rawthentic Food will show you how with this simple recipe! Organic plant based probiotics are added to a base of blended coconut meat. The mixture is then allowed to sit 10-12 hours at around 100 degrees F to complete the fermentation process after which a splash of lemon juice is added for extra tang. If you are in a cold climate you can simply place your bowl in a dehydrator set to 100 degrees. Remember to always use glass for your cultured foods! Serve it up with fresh berries and superfood toppings!

Not only is it a relatively simple and easy dish to execute, you have options to make it as an appetizer, main course, or even finger food -- it all depends on the size of your tart crust. If you'd rather not make a tart you can simply enjoy the tender/wilted veggies alone (they're certainly tasty enough to do so) and pair them with a sauce or dressing of your choosing.

These little crowd-pleaser are perfect served as an appetizer accompanied with hummus or for an Asian style flare serve with sweet and sour sauce. Make a meal of them wrapped in lettuce leaves with tomatoes, onions and tahini sauce, or enjoy them as a quick and healthy snack.

This recipe may seem complicated, but really there are only 6 little steps to preparing these grape leaves. That's only 6 steps separating you from these amazingly delicious delicacies! Each and everyone of them make it all worth it in the end. So, what are you waiting for?

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.

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

In this recipe, chickpeas are replaced with sprouted sunflower seeds, while the rest of the recipe remains inline with tradition for a thick, flavorful and filling dip. Serve with local organic veggies, flax crackers or on top of fresh salads.

This hummus is completely delicious! The saltiness of the capers perfectly compliment the richness of the chickpeas and garlic – like in a ‘match made in heaven’ sort of way.

Eat this with little baby carrots or pread it on crackers or other veggies. Lighter than traditional hummus and easier to digest.

This is a very simple and healthy way to get your intake of vegan probiotics. Add fermented foods into your diet!