Holiday inspired tarts filled with caramelized onions, mushrooms, fava beans and pomegranate sauce. A great combination of hearty flavours. Tart shells can be shaped into turkeys for a more festive feel.
I pretty much love any version of a cole slaw. This one combines a rainbow of fresh veggies to nourish all of your chakras. The mayo has a mild heat to suit a sensitive palate like mine, so feel free to add more chipotle for those who like a real kick!
This is so good that I usually double the recipe! If you’ve got a favorite salsa ingredient not listed here, feel free to add it. If you have herbs on hand that are particularly fresh and alive, such as basil, try adding those to this salsa as well!
Sweet flavors of coconut, clementine and lavender syrup meld together to create this decadent treat. The texture of the frozen, creamy sorbet goes perfectly with the chewy-gooey tartlet crust made from cashews, dried coconut, and agave.
An authentic take on a French inspired recipe for soft, spreadable cheese. Made with cashews, perfectly seasoned, and crusted with coarse salt and peppercorns. Delicious with dehydrated breads, crackers and crisps (Crisp Lavash recipe also included).
The nice thing about this recipe is that you can modify it a number of ways. I’ve made a similar recipe before using peaches for the filling instead of blackberries. You can also use mangoes, or any combination of berries. And for the crumble, you can substitute pecans for walnuts.
If you can believe it, this is my very first time making raw pizza! Crazy, I know! I suppose I never really cared for trying to recreate American fast-food (pizza, burgers, etc). But I must admit, this recipe turned out amazing!