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Basic recipe for hummus with a number of variations — here with chickpeas and tahini.

Instead of rice, this raw sushi is filled with a mix of sunflower seeds, sprouted buckwheat, and flaxseeds. You can use celery or other vegetables you like.

Our soy whipped cream recipe, which uses canola oil and agar-agar for texture, offers an alternative to conventional whipped cream. Vegan!

This classic pomegranate syrup contains only sugar and the juice of pomegranates — there aren’t any artificial flavors or other such additional ingredients.

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

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 tomato paste is super easy to make and means you can avoid prepackaged food. It can be made from beefsteak tomatoes or regular tomatoes.

Stuffed mushrooms with almonds and dried tomatoes are a simple raw vegan pesto recipe with few ingredients. The pesto is explained.

Perfect for those who like to drink their serving of spinach. This delicious green smoothie packed with healthy nutrients can be prepared in just five minutes.