Amy from Fragrant Vanilla Cake says "It turned out delicious, and to make it even more so, I topped it off with a bit of pistachio crumble for crunch.  It was lots of green, but that is what I need right now as I dream about spring!"

This raw pasta is perfect for lunch, a light dinner, or anytime you crave a fresh, satisfying meal without having to spend a lot of time in the kitchen. Enjoy!

These wraps are so easy to transport and prepare, that you can bring them anywhere you go! Work, school, picnics, trips.. You name it! They're very simple and basic, but the tasty avocado that goes both inside and outside gives the wraps a creamy and delicious touch! A perfect spring and summer recipe to try! Thanks to Priscilla Soler!

This colorful dish is perfect for family and friend gatherings, super tasty, easy and healthy! The combination of flavors and textures make of this pasta an amazing alternative for thai foods! Thanks to Priscilla Soler of Gastrawnomica for this amassing recipe!

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 by Gena Hemshaw of Choosing Raw was inspired by Sarah Brown's BBQ Zucchini Chips from her new book The Queer Vegan Cookbook. Made with an raw, homemade BBQ sauce, these zucchini chips are low-temperature dehydrated to preserve nutrients and enzymes, and are also 100% gluten free!

Chef Amy Lyons describes her recipe as "sweet and spicy, yet savory, with a kick!" This is an easy entree to whip up for lunch or dinner, and would make a great dish to bring to a raw potluck as well. You can choose to either julienne your zucchini or spiralize with a spirooli. This recipe is light, yet totally satisfying at the same time, and possesses those wonderful traditional Thai flavors of chili, ginger, garlic and coconut.

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!

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!

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!

Mexico In One Bite! This is a recipe that will surely inspire a fiesta in your tummy! The basis for this creation is a Mexican Wild Rice that is made entirely of vegetables and herbs. The mixture can be rolled up in collards, fresh romaine leaves, or served in purple cabbage boats as photographed. Enjoy your wraps dipped in a fresh and spicy mandarin dipping sauce!

A whipped and creamy eggless mixture of macadamia nuts, cashews, zucchini and spices form the perfect appetizer when placed on top of thinly sliced yellow crookneck squash. Sarahfae recommends this particular variety of squash because of its soft texture and mild flavor making it a great substitute for tradition egg. Don't forget to garnish with a sprinkle of spanish paprika. Yum!

If you are a cultured raw foodie than you've probably tried at least one version of a raw onion bread over the years. This version by Heather Pace is basic and easy to make but does not short you on flavor! If you are not a fan of onion she recommends using only 1 onion and subbing some extra zucchini. Use this bread as an open faced sandwich with avocado, tomato, hummus spread and sprouts or dip in a bowl of raw soup for a quick lunch or dinner!

A recipe open for adaptation! Choose a base of veggies to mix with your kelp noodles, and top with a generous amount of Laura Dawn's saucy Thai coconut sauce spiced with lemongrass, chili, coriander and ginger. Let the sauce marinate with your base ingredients for at least 15-20 minutes for the best results!

I rushed home tonight to whip up this raw version of the Macro bowl I had from Aux Vivres last week, so I could share the yummy goodness with all ya’ll before the weekend. You can skip the bowl, but I wouldn’t skip the sauce. I said it before and I’ll say it again – it’s ridic.

Thin, crunchy raw vegan corn chips work perfectly to scoop up a chunky tomato salsa by the mouthful. The perfect appetizer or addition to a Mexican-themed meal!

If you have been avoiding pesto because of its high oil content you will be delighted to try out this low fat raw vegan version by Kristina of Fully Raw!

Start your day off on the right track with a nourishing and cleansing green juice full of flavor! Brimming with life force, nutrients, enzymes, chlorophyll, and a spicy kick, this juice brings with it pure joy! Christina recommends serving it over ice.

When it's hot out no one wants to be slaving over a stove of boiling noodles. This is why raw recipes make so much more sense during the summer season! When it comes to raw pasta the secret is definitely in the sauce, and having a nice balance of salt, tang, and sweet will make all the difference. Enjoy this mouth watering pasta marinara by Lisa Viger for dinner tonight and keep the heat out of the kitchen.

A savory low fat raw vegan recipe for totally munchable, slightly dehydrated zuchinni chips and fresh herby chunky marinara! Bring the garden straight into your kitchen with this recipe by Kristina Carrillo-Bucaram