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White Beans with Apples, Pears, and Fried Potatoes (Weiße Bohnen mit Apfel Birne und Bratkartoffel) from the cookbook “Das vegane Kochbuch meiner Oma” p. 57© By courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München

White Beans with Apples, Pears, and Fried Potatoes
35min difficult
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.


Stuffed Eggplant with Nut and Pomegranate Filling (Gefüllte Auberginen mit Nuss-Granatapfelfüllung) from Vegan Oriental (East Asian vegan cuisine), p. 37© By courtesy of Neun Zehn Verlag

Stuffed Eggplant with Nut and Pomegranate Filling
80min medium
Stuffed Eggplant with Nut and Pomegranate Filling is a delicious and hearty Iranian dish.


Teriyaki Shish Kebabs (Teriyaki-Spiesse) from the cookbook “Rohkost” (Raw food)© By courtesy of Neun Zehn Verlag

Teriyaki Shish Kebabs
30min   12h difficult
This recipe for teriyaki shish kebabs goes well with a variety of vegetables. This is a nice hearty raw alternative to barbecued shish kebabs.


Raw Vegan Spinach Cream Soup with Pistachios (Rohvegane Spinatcremesuppe mit Pistazien) from the cookbook "Rohessenz" (Raw essence), p. 40© By courtesy of Neun Zehn Verlag

Raw Vegan Spinach Cream Soup with Pistachios
10min light
This wonderfully creamy and nourishing spinach cream soup with pistachios is a raw vegan dish that can be slightly warmed.


Asparagus Salad with Radishes (Spargelsalat mit Radieschen) from the cookbook “Vegan Detox,” p. 57© By courtesy of Neun Zehn Verlag

Asparagus Salad with Radishes
40min light
The radishes and red beets in this fresh, tasty asparagus salad make for a beautiful color contrast. You might want to serve it as an appetizer or side dish.


Ravioli Wedges with Porcini Mushroom Filling (Rawioli-Ecken mit Steinpilzfüllung) from the cookbook “Raw Soul Food”, p. 61 by Julia Lechner and Anton Teichmann.© By courtesy of Eugen Ulmer Verlag

Ravioli Wedges with Porcini Mushroom Filling
25min   3h medium
This ravioli dish with porcini mushroom filling can be served as an appetizer or a side dish and is both delicious and an absolute eye-catcher.


“Thai Salad with Kohlrabi, Cilantro, and Mint” (Thai-Salat, Kohlrabi, Koriander und Minze) from the cookbook “Everyday Raw Express,” page 73© By courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag

Thai Salad with Kohlrabi, Cilantro, and Mint
10min   30min light
This Thai salad is an ideal hors d’oeuvre on warm, summer days. The spiciness of the chili and sour taste of the lemon juice mixes well with the sweet kohlrabi.


Green Soup with Coconut Water (Grüne Suppe mit Kokoswasser) from the cookbook “Choosing Raw“, p. 122© By courtesy of Hannah Kaminsky, Narayana Verlag GmbH / Unimedica Verlag

Green Soup with Coconut Water
15min light
Green Soup with Coconut Water has a touch of exotic. It works wonderfully as a basic recipe. The raw fruits and vegetables give the soup a fresh taste.


Quinoa Muesli (Quinoa-Nussmüsli) from the cookbook “Kick it vegan!”© By courtesy of Neun Zehn Verlag

Quinoa Nut Muesli
20min light
This recipe for quinoa muesli is a good way to use cooked quinoa. We also include a raw food version under “Alternative preparation” for you to try out.


Stuffed Mushrooms (Gefüllte Pilze) from the cookbook “Rohvegan” (Raw vegan), p. 70© By courtesy of Compassion Media

Stuffed Mushrooms
15min medium
Stuffed mushrooms filled with a raw vegan pesto are easy to make and require very few ingredients. Learn to prepare an Italian pesto.


Vegan Almond Cheese (Queso vegano de Almendras) from the cookbook “Vegane Tapas” page 8© By courtesy of Neun Zehn Verlag

Vegan Almond Cheese — Queso vegano de Almendras
20min   140min light
This vegan almond cheese is just as satisfying as dairy cheese and is also a good choice for cheese connoisseurs who are net yet eating a vegan diet.


Potatoes in Brava Sauce (Patatas bravas) from the cookbook “Vegane Tapas” page 53© By courtesy of Neun Zehn Verlag

Potatoes in Brava Sauce — Patatas Bravas
20min   45min light
These crisply baked potatoes in brava sauce are a favorite Spanish tapas dish. They can be prepared spicy, like in the original recipe, or as a milder version.


Tzatziki with Garlic Mustard from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 83© By courtesy of Maximilian Ludwig, Eugen Ulmer Verlag

Tzatziki with Garlic Mustard
15min   24h light
Tzatziki with Garlic Mustard is an original vegan version of the traditional recipe. The fermented sauerkraut juice gives this dish a certain flair.


“Chili” from the cookbook “Raw Soul Food,” p. 71 by Julia Lechner and Anton Teichmann© By courtesy of Eugen Ulmer Verlag

Raw Chili with Mushrooms and Wild Garlic
20min light
This chili with mushrooms and a sauce seasoned with wild garlic is a raw recipe that is in no way inferior to the original recipe when it comes to taste.


Zucchini Pasta with Vegetarian Quinoa Meatballs (Zucchini-Pasta mit fleischlosen Fleischbällchen aus Quinoa) from the cookbook “Choosing Raw“, p. 213© By courtesy of Hannah Kaminsky, Narayana Verlag GmbH / Unimedica Verlag

Zucchini Pasta with Vegetarian Quinoa Meatballs
50min   100min medium
This zucchini pasta with cooked quinoa “meatballs” and raw zucchini noodles and marinara sauce is just like a traditional Italian home-style dish.


Savory Pea Pancakes (Erbsenpfannkuchen) from the cookbook “Das vegane Kochbuch meiner Oma” (My grandma’s vegan cookbook), p.52© By courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München

Savory Pea Pancakes
12min   20min medium
The sun-dried chili peppers give the pea pancakes a special flair. We recommend trying the pancakes with curry, herbs, or lime juice. See alternate preparation.


Chicory Salad with Figs (Chicorée-Feigensalat) from the cookbook “Rohkost” (Raw food)© By courtesy of Neun Zehn Verlag

Chicory Salad with Figs
15min light
The combination of the slightly bitter chicory and sweet figs give this salad an exquisite flavor.


Cashew Cheese (Cashew-Käse) from the cookbook "Rohessenz "(Raw essence), p. 97© By courtesy of Neun Zehn Verlag

Cashew Cheese
20min   16h medium
Cashew cheese is a savory fermented cashew product that is a nice replacement for dairy cheese.


Red Sorrel Soup from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 101© By courtesy of Maximilian Ludwig, Eugen Ulmer Verlag

Red Sorrel Soup
10min light
The sorrel gives this artisan soup a fresh, slightly tart flavor. And the colorful edible flowers make this dish an eye-catcher.


Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese” (Chioggia-Bete-Carpaccio mit Fenchel-Confit und "Ziegenkäse") from “Everyday Raw Express,” page 51© By courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag

Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese”
20min   40min light
This Chioggia Beet Carpaccio is not only beautiful to look at, it is also a superb combination of citrus freshness and creamy “cheese.”


No-Bake Strawberry Cake (Erdbeertorte aus dem Kühlschrank) from the cookbook Das vegane Kochbuch meiner Oma (My grandma’s vegan cookbook), p. 91© By courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München

No-Bake Strawberry Cake
20min   8h light
This strawberry cake isn’t baked and can be prepared quickly from fresh strawberries and zwieback.


Almond Milk (Mandelmilch) from the cookbook “Rohvegan” (Raw vegan), p. 148© By courtesy of Compassion Media

Raw Almond Milk
8min   4h light
Classic, unsweetened version of raw almond milk — with tips on using the leftover pulp and suggestions for other types of nut milk. Cashews are not usually raw.


Chocolate Chia Cupcakes with Fruit (Schoko-Chia-Cupcakes mit Früchten) from the cookbook “Vegan Detox”, p. 69© By courtesy of Neun Zehn Verlag

Chocolate Chia Cupcakes with Fruit
30min   70min medium
These Chocolate Chia Cupcakes are a wonderful combination of healthy and delicious ingredients. The fruit gives these cupcakes a sweet flavor.


“Papaya a la Mexicana” from the cookbook “Raw Soul Food,” p. 23 by Julia Lechner and Anton Teichmann© By courtesy of Eugen Ulmer Verlag

Papaya a la Mexicana
15min light
This fruity papaya salad is not only refreshing and delicious but also very healthy thanks to the combination of essential fatty acids and vitamins it contains.


Golden Carrot Cake (Goldene-Rübli-Torte) from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 110© By courtesy of Maximilian Ludwig, Eugen Ulmer Verlag

Golden Carrot Cake with Walnut Crust
60min   14h medium
This carrot cake with a walnut crust and a coconut and citrus flavor is the ideal winter treat for both young and old.


Nori Rolls with Ginger Almond Paste and Raw Vegetables (Nori-Rollen mit Ingwer-Mandel-Pastete und rohem Gemüse) from the cookbook “Choosing Raw”, p. 229© By courtesy of Hannah Kaminsky, Narayana Verlag GmbH / Unimedica Verlag

Nori Rolls with Ginger Almond Paste and Raw Vegetables
40min   9h medium
These raw nori rolls are easy to make. The ginger and almond paste is a very flavorful alternative to the traditional rice filling.


Potato Pockets (Maultaschen) from the cookbook “Das vegane Kochbuch meiner Oma” (My grandma’s vegan cookbook), p.46© By courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München

Potato Pockets
120min difficult
These potato pockets (German: Kartoffelmaultaschen) have a spinach and mushroom filling and are made with potatoes that have been cooked in advance.


Pomegranate Syrup© Public Domain, coatilex, Wikipedia unter "Grenadine (Lebensmittel)"

Pomegranate Syrup with Orange and Vanilla Flavor
25min   55min light
Pomegranate Syrup with Orange and Vanilla Flavor can be diluted and served as a refreshing beverage or used to flavor a wide variety of dishes.


Japanese Miso Soup (Japanische Misosuppe) from the cookbook “Rohkost” (Raw food)© By courtesy of Neun Zehn Verlag

Japanese Miso Soup
20min   30min light
Miso soup is a traditional Japanese dish that has become increasingly popular in the West. Its unique flavor comes from the fermented soybean paste (miso).


Cauliflower with Oranges and Cashews in Tahini Sauce (Orangen-Blumenkohl in Tahinsauce) from the cookbook “Kick it vegan!”© By courtesy of Neun Zehn Verlag

Cauliflower with Oranges and Cashews in Tahini Sauce
30min light
The savory tahini sauce and fresh, juicy oranges complement each other perfectly in this recipe and ensure a full spectrum of vitamins and minerals.

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