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These smoked cashew croquetas with port-glazed red beetroot and orange emulsion are delicious vegan Spanish tapas.

This raw vegan, creamy Jerusalem artichoke and parsnip soup with hazelnut milk is a nutty and flavorsome soup that is ideal for the cooler months of the year.

This Walnut Tortellini with a Red Wine Mushroom Reduction takes some time and practice, but the result is well worth it.

Baked savoy cabbage with spelt, carrots, and tomatoes is a hearty dish that is a good choice for chilly days.

This coconut curry bowl with summer squash, kale, and turmeric is a warming dish that is rich in fiber and has healing effects.

This Asian Cash-Mi Soup with Cashews, Miso, Algae, Ginger, and Turmeric is very filling and tastes like the sea. Note the iodine content of the algae.

This raw ketchup made with fresh and sun-dried tomatoes and red bell peppers is sweetened with natural dried dates instead of refined sugar.

You don't need to buy the ingredients for the raw vegan wild herb smoothie, you can simply collect them yourself.

The Thai-style rice salad with parsnip, pineapple and ginger looks very similar to a regular rice salad.

The parsley salad with tomatoes and lemon juice is particularly rich in vitamins K and C and is very easy to prepare.