Raw Vegan Kitchen

Hemp-Walnut Pie Crust

Hemp Walnut Pie Crust from Leslie Cerier

Walnuts and hemp seeds offer a tasty source of Omega 3s in this quick and easy raw pie crust. Feel free to fill it with your favorite fruit filling for a no bake pie everyone will love. Contributed by Leslie Cerier. Photos by Tracey Eller.
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Key Lime Tarts

Key Lime Tarts

This sweet delight is so beautiful it’s a shame to eat it … but we know you’ll find a way. This recipe was the result of dreaming of summer days. We wanted something bright and cheery in color and sweet and tangy in flavor, and the final product is exactly that! Recipes and photos from Rawlicious at Home: More than 100 Raw, Vegan, and Gluten-Free Recipes to Make You Feel Great ©2014 by Angus Crawford and Chelsea Clark. Published by Appetite/Random House Canada. Reprinted by permission.

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Chocolate Chia Pudding with Blackberries or Blueberries

Chia Pudding with blackberries

Chia pudding tastes great with a hint of chocolate, and fresh summer blackberries or blueberries dress it up. Serve this as a snack, dessert, or for breakfast.

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Unbaked Peach-Berry Crumble

Unbaked vegan peach and raspberry crumble

When you want a lovely summer dessert but don’t feel like fussing (or baking) this unbaked peach-berry crumble just the thing. I particularly like this with raspberries, if they’re available. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

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Unbaked Fig Bars

Unbaked fig bars by Gena Hamshaw

It’s amazing to me that a dessert this good can be free of refined flour or refined sugar. These fig bars have all of the chewiness and sweetness of traditional Fig Newton cookies, but they’re made with wholesome almonds, oats, and real dried figs. From Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014. Photos by Hannah Kaminsky. more→

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Zucchini Pasta with Mango, Avocado, and Black Bean Salsa

Zucchini Pasta with Mango and Avocado by Gena Hamshaw from Choosing Raw

Mango and avocado salad is a summertime classic. In this recipe, I take that one step further by adding black beans and cilantro. I then pile it on top of spiralized zucchini for a quick, easy, and refreshing meal. From Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014. Photo by Hannah Kaminsky.

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Coconutty for Chocolate Chip Cookies

Coconutty raw chocolate chip cookies by Gena Hamshaw

These cookies taste every bit as sweet and indulgent as a cookie should, but they’re surprisingly nutritious. Walnuts contribute healthy omega-3 fatty acids, while coconut lends its anti-inflammatory properties and cacao nibs give the cookies a little antioxidant boost. Whether for benefits or for the taste, I enjoy these cookies both as midday snacks and as dessert. From Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014. Photos by Hannah Kaminsky. more→

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Chickpea and Kale Sandwich Spread or Salad

Chickpea and kale sandwich spread

Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-faced. For a nice warm weather meal, this is great served with any sort of potato salad and a simple fruit medley. 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.  

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