Raw Vegan Kitchen
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.
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.
This raw lemon mousse tart, made with a nut crust of almonds, macadamia nuts, and shredded coconut, is astoundingly light and flavorful. Recipe from Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, Andrews McMeel ©2014, reprinted by permission. Photo by Ben Pieper. more→
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→
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.
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→
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. This makes about 2 to 2 1/2 cups. 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.
This very green salad has a contrast of flavors and textures, from the crunch from the snow peas to the tender raw zucchini “noodles.” Though nice and light, the sesame dressing and two kinds of seeds — sesame and sunflower — give it substance.