Raw Vegan Kitchen

Unbaked Fudgy Brownies

Unbaked brownies

You won’t believe how easy it is to make these unbaked vegan chocolate brownies, rich with nuts and sweetened with dates. They’re flourless, gluten-free, and altogether rich and yummy. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.   more→

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Zucchini Fettuccine with Fresh Tomato Salsa

Zucchini Fettuccine with Fresh Tomato Salsa from Laura Theodore

This raw “noodle” side dish is low in calories, a breeze to prepare, and fabulous fare on a hot summer night. The zucchini strips really do look and taste a lot like fresh pasta. Photo by Warren Jefferson. more→

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Spinach Pear Juice

Spinach Pear Living Juice from Julie Morris

Spinach is always such a wallflower at the juice flavor party. And while it’s quite obvious from its appearance that this juice contains greens, I’d challenge anyone to a blindfold taste test—pear is very clearly the dominant flavor here. The riper the pear, the better the flavor. Reprinted with permission from Superfood Juices: 100 Delicious, Energizing & Nutrient-Dense Recipes* © 2014 by Julie Morris, Sterling Publishing Co., Inc. Photography by Julie Morris and Oliver Barth.

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Watermelon Goji Berry Juice

Watermelon Goji Living Juice from Julie Morris

Believe it or not, basil actually enhances the natural flavor of watermelon.You can choose to either blend the soaked and plumped goji berries into the final drink, or leave them whole as juicy little morsels. Reprinted with permission from Superfood Juices: 100 Delicious, Energizing & Nutrient-Dense Recipes* © 2014 by Julie Morris, Sterling Publishing Co., Inc. Photography by Julie Morris and Oliver Barth.

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Southwestern-Flavored Kale Salad

Southwestern Kale Salad

Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, it’s a fantastic main dish salad. Without the added beans, it’s a great companion to tortilla specialties containing beans—burritos, enchiladas, and the like. Recipe adapted from  Wild About Greens by Nava Atlas. more→

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Kale, Quinoa, and Artichoke Salad

Quinoa, kale, and artichoke salad recipe

Any time you put kale and quinoa together, it’s a winning duo. Not only are they both nutritional powerhouses, they taste and look fantastic together. Cook quinoa ahead of time, and this salad can be made in a snap. For an easy meal, serve with Sweet and Savory Sautéed Tofu, and corn on the cob or baked sweet potatoes. Photos by Hannah Kaminsky.

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Raw Squash “Noodles” with Fresh Tomato Sauce

Raw zucchini noodles

Making raw spaghetti-like “noodles” with a spiral slicer (I got the one made by World Cuisine* and enjoy it quite a bit) is all the rage among those who have adopted raw food diets. It’s also a boon to those who’ve gone gluten-free, as well as gardeners who have more squash than they know what to do with. For anyone else who just wants to eat lighter and fresher during the summer, it’s just plain fun. more→

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Chocolate Cherry Bomb Smoothie

Chocolate cherry bomb smoothie

Healthy? Chocolate? Yes, please! This smoothie uses homemade walnut milk and even adds two cups of frozen broccoli whose flavor or color cannot be detected at all. This is the perfect smoothie for kids (or significant others) whom you might just not want to tell them that it’s healthy. Recipe and photo contributed by Carrie Forrest, from Carrie on Vegan. more→

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