Raw

This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.

Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole.

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

As any Disney Park fanatic can tell you, it’s not a visit to the Magic Kingdom without a helping of this tropical, dairy-free, soft-serve–like dessert. Now you can make magic at home.

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus.

Toss this simple dressing through an easy summer salad.

Though I’m all for high-quality prepared sauces and such to use as shortcuts, I’ve never found a bottled vegan barbecue sauce I really like. But this nearly instant sauce is so easy that I’ve ended the search. It’s especially good with tofu, tempeh, and seitan.

These coconut- and oat-studded bites come together in just one bowl—keep them on hand for a healthy anytime pick-me-up.

This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.

The two flavors, miso and mustard, make an unlikely but incredibly delicious pair.

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.

Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes.

This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes that do not call for it specifically, it can often be added. Basil brings a freshness to this version; you can also add thyme. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.