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For this dish, the beans are first soaked in water overnight. In the cookbook, you will find a dandelion salad that complements the recipe well.

This tomato avocado carpaccio is a wonderfully fresh appetizer or side dish. The lime and poppy seed dressing is what makes it really stand out.

Green spelt patties served with potato gnocchi and oyster mushrooms is an artistic vegan dish that works well as a warm entrée.

This healthy variation of the aromatic Thai salad with pomelo, walnuts, pomegranate, herbs and Miang Kham sauce is served in a lettuce leaf.

This mango-avocado-kale salad with ginger-orange-sesame dressing is quick and easy to prepare. Plus, it doesn't require any added oil.

This raw vegan recipe for healthy stuffed mushrooms with pesto made from almonds and dried tomatoes is easy to make and requires just a few ingredients.

The savory tahini sauce and fresh, healthy oranges complement each other perfectly in this recipe and ensure a full spectrum of vitamins and minerals.

This aromatic Thai salad with pomelo, pomegranate, herbs, and miang kham sauce is served in individual lettuce cups. It makes for a great canapé.

This raw sprouted salad with red cabbage and red beets is fresh, crisp, and nutritious. It tastes great served with raw crackers and spreads.

Banana-Nut-Bread Pancakes with Flaxseed and Walnuts are everything you love about banana nut bread, but in a pancake.