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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.

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.

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.

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.

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.

This basic recipe for a delicious raw vegan chocolate with lucuma powder provides an easy-to-prepare, easily expandable treat.

These spring roll-like, stuffed salad leaves with mango chutney are impressive in their lightness. Ideal for hot summer days or as a starter

Cauliflower tabbouleh is a delicious raw food combination of cauliflower, olives, tomatoes, tamarind, lime juice and fresh herbs and mint.

This Batavia salad with vegetables and mango in a nut-chia dressing is a great starter. Possible vegetable variations leave no room for monotony.

This raw tomato sauce with fresh basil has a fruity, sweet taste thanks to the tamarind, despite the onion. It is quick to prepare.