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This spicy quinoa salad with dried tomatoes, sage and tofu tastes light and fresh. It is perfect as a side dish or as a main course.

Raw sweet potato chips look almost like real potato chips, but raw potato chips don’t take on the best color. Very little oil or salt is needed for these chips.

This delicious, revitalizing smoothie combines the tart sweetness of grapefruit with aromatic ginger and a fresh fruity flavor.

Fiery butternut squash soup with ginger and coconut milk tastes fruity and creamy. The ginger and chili pepper make for the perfect flavor combination.

The cold avocado and cucumber soup with kohlrabi has a subtle hint of cinnamon and tastes refreshing. The firm cauliflower brings variety to the creamy soup.

This tasty vegan Kaiserschmarrn (shredded pancakes) with cranberries is a crowd pleaser that even without egg is just as delicious and fluffy as the original.

This banana-hazelnut cream with coconut milk and kiwi tastes best when well chilled. Freezing it creates an ice cream-like dessert for all ages.

In contrast to broth, stock is not a ready-to-eat dish. This vegan stock is made with celery, leeks, fennel, carrots etc. and is making a good base for soups.

Vegan broth has a wide variety of uses. This recipe is easy to make and can be varied to suit your taste.

Avocado boats with a tomato and banana filling is a nice appetizer and/or side that is quick to prepare. Almond butter and soy sauce enhance the flavor.