sharing raw, vegan recipes and advice

These are absolutely delicious. The stuffing is a rich tapenade – easy to make. The hardest part is waiting for them to dehydrate! This is based on a recipe in RAWVolution (I like more olives and garlic and love the chive/cilantro spice mix).

This is a great breakfast or snack bar – and they travel really well. I like to get fresh, organic cherries during their peak season, freeze them and then make this recipe throughout the year.

The recipe is based on one by Matt Amsden in RAWVolution, but I have changed the type of fruit (to suit my love of cherries) and the ingredient measurements (to make the bars a bit moister). Also quite good with the original mix of strawberries, blueberries and/or raspberries.

This is a summertime favorite, serve well chilled.

This variation came from experimenting with different herbs and seeds and is based on a recipe found in Vegan World Fusion. I especially like this recipe with raw hummus.

This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. This is an easy recipe for variations! Pictured with hummus and tomatoes and a side of spinach caesar salad.

Based on a recipe by Matt Amsden in RAWVolution. I’ve made a few changes: the paste to onion ratio has been boosted for a thicker consistency and the Nama Shoyu percentage is down for taste.