Whose craving something deliciously savory, spicy, filling and richly flavorful tonight for dinner? Love your thyroid with some naturally iodine-rich kelp noodles while the spicy almond miso sauce warms your insides.

Dreena says, "When I concocted this entirely “raw” Caesar dressing, it quickly became a sensation! The creaminess is derived from the blended raw nuts, and the taste is absolutely marvelous – almost unbelievable, in fact, that it tastes so authentic. Toss this dressing in crisp, torn romaine leaves, along with raw pumpkin seeds, pine nuts, and/or sliced tomatoes."

This recipe makes the ultimate quick on the fly raw meal. Throw a fresh green salad onto your plate to accompany this noodle dish and you will be very happy and satisfied! Kelp noodles have a texture that can be a bit odd if you don't prepare them properly. If your kelp noodles are crunchy this is a good indication that they haven't soaked long enough in your sauce. You can also speed up the process a bit by pre-soaking them in an acid like lemon juice or vinegar, which will soften them right now! This recipe really has that spicy Thai flavor and the kelp noodles are the perfect raw substitute for white rice noodles.

Nothing comforts the soul like a bowl of warm, nourishing soup. If you thought that adopting a raw food diet meant you'd never again be able to warm up with a bowl of soup you are mistaken! This recipe by Jennifer Cornbleet combines zucchini "soba" style noodles with spinach, delicate strips of carrot and crimini mushroom, and a light broth made with mellow white miso and a dash of tamari or shoyu. Finish the presentation with a sprinkle of sliced green onion and sip away! This recipe calls for boiled water, but you may also choose to heat the water up only slightly and let your veggies steep for a bit longer to become softened. Try adding a few different sea vegetables into your broth as well like strips of nori sheets or dulse. You could also choose to add a bit of tahini to your broth if you desire something a bit more filling.

California rolls are always a great option when you're craving something light, fresh, and savory! It takes a bit of practice getting your rolling technique down but once you do you'll be making sushi like a master! Follow the instructions below from Jennifer Cornbleet to create the perfect raw vegan sushi roll complete with lots of sprouts, avocado, and thinly sliced vegetables. This recipe doesn't call for any rice or sticky spread, instead it relies on a small amount of mellow white miso for added flavor and to help the nori bind together to form a roll. Taste the freshness!

A delicious blend of soft and tender marinated mushrooms and finely diced onion with a creamy yogurt style dressing. Sarahfae proclaims that this is one of her all time favorite recipes! Traditionally this Persian salad (also known as Borani Garch) combines vegetables sauteed with butter, but here Sarahfae utilizes her marinating, softening, and warming technique to give the mushrooms and onions a texture, feel, and taste similar to in the traditional recipe. Eat this salad in romaine leaves, in a chard wrap, on seed crackers, or simply with fresh slices of cucumber.

Did you know that you can use your yummy dressings and sauces to create flavorful soups? All you need is a veggie base of your choice (like peas!) a creamy nut based dressing, some additional herbs, spices and salt, and water to blend. This recipe utilizes a creamy miso garlic sauce that can also be found here on Raw Food Recipes. Make this soup today and be uplifted and nourished by its vibrant green aura and fresh, wholesome flavor!

Wow your taste buds with this delicious creamy tangy miso garlic sauce that can also double up as a dressing! Cashews combine with lemon juice, mellow white miso, apple cider vinegar, onions, shallots and garlic, and a hint of dates to sweeten and mustard seed powder for that kick of flavor. This recipe can be used as a dressing for green salads or even sea veggie salads, a dip for collard wraps, or try spreading it on a tart crust and using it as a "cream cheese" layer.  This recipe calls for unpasteurized miso which is rich in health probiotics and helps boost the immune system. There's nothing like a yummy sauce to take an ordinary meal from drab to fab!

Craving a delicious and comforting bowl of mashed potatoes but want to avoid the weighed down, carbo-loaded feeling? This recipe uses cauliflower instead of traditional potatoes and can be made either lightly cooked or raw depending on your preference. Garlic, onion and garam masala are added to the food processor to give the cauliflower spice and warmth. Serve with a dolup of warm chickpea miso and mushroom gravy for a unique treat. You will be amazed by how well cauliflower masks itself as potato in this recipe!

This savory spinach and wild mushroom quiche is an amazing creation of Chef Russel James, the master of raw gourmet. It is richly dense with flavor, and is made completely free of dairy, eggs, or anything processed for that matter and actually tastes worlds better than anything cooked. Believe us! While this recipe does take a bit of time to prepare (the base crust should be made ahead of time) it is well worth the effort as the outcome will amaze you.

Sheleana talk about her and Caleb being on "a serious mission to Eat More Kale! Why? Well, because I love kale, and so does Caleb plus it’s packed with nutrition and even being touted on some food authority sites like this one on Organic Authority as “the new beef”."

Raw foodist Gena Hemshaw says "I love cashew cheese as a sandwich spread, a pasta topper, or in wraps. But I especially love it in a nice big scoop above a big green salad."

This easy sauce can be easily turn into your favorite dip, sauce, salad dressing, whatever you want and you can make it! The Pure 2 Raw twins Michelle & Lori mixed it up with their greens of choice- spinach, arugula, spiralized zucchini and kelp noodles!

Cheesy Kale Chips are great, but these are even better! The onion, brings a whole different awesome taste in your mouth that you won't be able to get enough of. Why not even try adding your favorite spice, who knows- it might be amazing!

This tastes better than the ginger dressing served at most Asian restaurants where the base is usually mayo, soy sauce and chili. Enjoy this raw vegan version on all your favorite salads.

It is great for vegans who love sour cream or cheese because in addition to avocado, it gives a similar fatty texture and taste to your traditional meals but without the dairy

Cauliflower comes in white, green, and purple varieties, and works wonderfully processed into a mash. Serve with a gravy on it’s own, or alongside your favorite recipe(s).

Do you remember Findus crispy pancakes? In a moment of creative genius The Doxtor made a raw vegan version and was even organised enough to write it down so you can copy it. The Doxtor loves it when people copy her.

This is a really quick and tasty dip! It takes inspiration from tahini dip and steps it up a notch. Miso and lemon combine to give it a nice tangy kick. It can be eaten as a dip, or diluted a bit for a very yummy salad dressing.

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)