Gluten-Free
Raw Vegan Tzatziki Sauce
Enjoy this sauce over a raw falafel, as a dip, or salad dressing. It is a great alternative to the dairy original.
Kachumber Salad
This fresh tomato, onion and cucumber salad is full of complex flavors and wonderful as a side dish to a heavier curry. It won’t last long in the fridge – so you might want to make it just before you are ready to eat.
Ratatouille
This is Julia Child’s time-honored, exquisitely balanced, extremely delicious recipe. It retains the individual flavors of each vegetable and avoids soupiness. Definitely worth the little extra trouble.
Vegetarian Pho
Revitalizing, hearty, and capable of hundreds of different variations, it’s easy to see why Vietnam's famous noodle dish endears the masses. Many Vietnamese restaurants offer a vegetarian pho but it is often offered only in one gigantic size and can be pricey compared to their meaty counterparts. Homemade pho does need a commitment of time but the flavor and ease of the dish will prove to be worthwhile. A big batch of the broth can be made and refrigerated for up to a week or frozen for up to a month. Cook the noodles and prepare the garnishes only when ready to serve.
Raw Blueberry Cheesecake
This creamy raw cheesecake is an excellent substitute for traditional dairy-based desserts. And you don’t even have to turn on your oven!
Pistachio Green Smoothie
This creamy and sweet drink is an easy way to introduce those who are new to super-nutritious kale.
Tofu Sashimi w/ Spicy Chili Sauce
Simple ingredients and simple preparation make for a simply delicious and light dish with a spicy kick. This recipe is adapted from the cookbook “Kansa: Celebrating Japan’s Vegan and Vegetarian Traditions.”
Tofu Pancit
A vegan version of a popular Filipino dish uses savory baked tofu, thin rice noodles, a simple sauce and a whole lot of veggies! Great for big family parties or as a great make-ahead meal.