Recipes
Choose a category:
Regionally Inspired: American, Chinese, French, Greek, Indian, Italian, Japanese, Southwest/Mexican, Spanish, Thai
By Course: Appetizers & Light Bites, Breakfast, Drinks & Smoothies, Salads, Sides, Main Courses, Desserts
By Type: Gluten-Free, Raw-Transitioning, Cooked Vegan
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Regionally Inspired:
- Vanilla Bean Mousse, Candied Oranges, & Maple Spiced Pecans
- Florida Cucumber, Heirloom Tomato, & Red Onion Salad with Dill & Lemon Oil
- Simple Cherry Chocolate Shake
- Liquid Gold Dressing
- “Roasted” Vegetable Stack with Tomato, Arugula, Purple Hemp Pesto, & Macadamia Parmesan
- Black & White Hazelnut Truffles
- Beet & Sweet Potato Chips with Rosemary Sea Salt (cooked vegan)
- Mini Crème Filled Chocolate Mint Cakes
- Minty Chia Melon Cooler
- Sweet Pecan & Coconut Key Lime Pie
- Super Antioxidant Summer Fruit Salad
- Herb Stuffed Pepper Pop-Ums
- TV Dinners Gone Raw: “Spaghetti & Meatballs”
- Chinese Black Rice, Five Spice Tofu, & Hot Hoisin Tomatoes (cooked vegan)
- Singapore Noodles
- Bang Bang Lettuce Cups with Sweet Chili Mustard
- Asparagus, Baby Vidalia, & Chervil Salad with Tarragon Vinaigrette
- Oui! Raw Vegan Pan Bagnat
- Papaya Caviar & Coconut Crème Fraîche on Cucumber Blinis
- Pineapple Parfaits with Raspberry Gelée
- Soup & Salad: Feel Good Vegetable Soup à la Jean-Georges
- Portobello Au Poivre & Creamy Lemon Herb “Noodles”
- Haricots Verts & Heirloom Salade de Provence
- Cherry Tomatoes Stuffed with Curry Tarragon Pâté
- Crêpes à la Baies Port et Crème de Noix
- Ajvar Flatbread with Arugula & Pine Nut Pâte
- Heirloom Tomato & Raw Manouri Salad with Fresh Herbs, Meyer Lemon Leek Vinaigrette
- Portobello Carpaccio, Baby Balsamic Beets, & Horseradish Bocconcini
- Stracci “Bolognese” with Pinenut Parmesan
- Beet & Artichoke Carpaccio with Horseradish Cream, Garlic Chips, Watercress, & Fig Balsamic
- Zucchini Cannellonis with Marsala Mushrooms, Leeks, “Raw”cotta, & Tarragon Marinara
- Simple Bucatini with Red Onion, Oregano, & Lemon Zest (cooked vegan)
- Trofiette with Brussels Sprouts, Kalamatas, & Walnuts (cooked vegan)
- Spinach Linguini alla Puttanesca (cooked vegan)
- Oven Roasted Roma Tomatoes
- TV Dinners Gone Raw! “Spaghetti & Meatballs”
- Udon Noodles with Spinach, Shitakes, & Sweet Sake Broth
- Japanese Shiso-Miso Slaw with Arame
- Spicy Faux-Tuna, Shitake, & Ume Shiso Maki Rolls
- Spinach Oshitashi
- Sweet Wakame and Ginger Kale Salad
- Arame Zinger Salad with Hot Cuke Tataki
- Scrumptious Sea Vegetable Salad
- Poblanos Stuffed with Mexican Confetti “Rice”, Cilantro Crema, & Spicy Tomato-Chipotle Salsa Cruda
- Raw Favorites: Sprouted Corn Tacos with Mexi-Paté, Rainbow Pico, & Guacamole
- Pepper Party Salad with Lime & Avocado
- Enchiladas Two Ways
- King Oyster Mushroom “Calamari” & Lemongrass Scented Thai Eggplant
- Big Green Thai Crunch Salad with Coconut-Almond Curry Dressing
- Chili-Lemongrass Shirataki with Baby Eggplant & Shitakes (cooked vegan)
By Course:
- Portobello Carpaccio, Baby Balsamic Beets, & Horseradish Bocconcini
- Papaya Caviar & Coconut Crème Fraîche on Cucumber Blinis
- Beet & Artichoke Carpaccio with Horseradish Cream, Garlic Chips, Watercress, & Fig Balsamic
- Beet & Sweet Potato Chips with Rosemary Sea Salt (cooked vegan)
- Cherry Tomatoes Stuffed with Curry Tarragon Pâté
- Ajvar Flatbread with Arugula & Pine Nut Pâté
- Spicy Faux-Tuna, Shitake, & Ume Shiso Maki Rolls
- Spinach Oshitashi
- Bang Bang Lettuce Cups with Sweet Chili Mustard
- Herb Stuffed Pepper Pop-Ums
- Asparagus, Baby Vidalia, & Chervil Salad with Tarragon Vinaigrette
- Portobello Carpaccio, Baby Balsamic Beets, & Horseradish Bocconcini
- Vanilla Bean Mousse, Candied Oranges, & Maple Spiced Pecans
- Papaya Caviar & Coconut Crème Fraîche on Cucumber Blinis
- Florida Cucumber, Heirloom Tomato, & Red Onion Salad with Dill & Lemon Oil
- Pineapple Parfaits with Raspberry Gelée
- Beet & Artichoke Carpaccio with Horseradish Cream, Garlic Chips, Watercress, & Fig Balsamic
- Zucchini Cannellonis with Marsala Mushrooms, Leeks, “Raw”cotta, & Tarragon Marinara
- Spanish Saffron Sprouted Quinoa
- Black & White Hazelnut Truffles
- Soup & Salad: Feel-Good Raw Vegetable Soup à la Jean-Georges with an Heirloom Tomato & Spinach Salad
- Portobello Au Poivre & Creamy Lemon Herb “Noodles”
- Beets & Sweet Potatoes? You’ll Never Reach for Another Bag of Chips! (cooked vegan)
- Poblanos Stuffed with Mexican Confetti “Rice”, Cilantro Crema, & Spicy Tomato-Chipotle Salsa Cruda
- Mini Crème-Filled Chocolate Mint Cakes
- Haricots Verts & Heirloom Salade de Provence
- Cherry Tomatoes Stuffed with Curry-Tarragon Pâte
- Chili-Lemongrass Shirataki with Baby Eggplant & Shitakes (cooked vegan)
- Minty Chia-Melon Cooler
- Ajvar Flatbread with Arugula & Pine Nut Pâte
- Japanese Shiso-Miso Slaw with Arame
- Oven Roasted Roma Tomatoes
- Raw Favorites: Sprouted Corn Tacos with Mexi-Paté, Rainbow Pico, & Guacamole
- Sweet Pecan & Coconut Key Lime Pie
- Super Antioxidant Summer Fruit Salad
- Pepper Party Salad with Lime & Avocado
- Herb Stuffed Pepper Pop-Ums
- “Baby Bhindi”: Bhindi Masala with Baby Zucchini
- Spicy Firecracker Cauliflower
- Enchiladas Two Ways
- Oui! Raw Vegan Pan Bagnat
- Udon Noodles with Spinach, Shitakes, & Sweet Sake Broth
- Crêpes à la Baies Port et Crème de Noix
- Poblanos Stuffed with Mexican Confetti “Rice”, Cilantro Crema, & Spicy Tomato-Chipotle Salsa Cruda
- Udon Noodles with Spinach, Shitakes, & Sweet Sake Broth
- Beet & Sweet Potato Chips with Rosemary Sea Salt
- Simple Bucatini with Red Onion, Oregano, & Lemon Zest
- Chinese Black Rice, Five-Spice Tofu, & Hot Hoisin Tomatoes
- Chili-Lemongrass Shirataki with Baby Eggplant & Shitakes
- Trofiette with Brussels Sprouts, Kalamatas, & Walnuts
- Spinach Linguini alla Puttanesca
