Miso Tahini Dressing

A sweet-salty vinaigrette to pour over salad. I love this massaged on kale, topped with some crunchy sunflowers seeds or peanuts. Add in some cubed avocado, any veggies and roasted sweet potatoes and it’s super delicious!


  • 1/4 cup organic white miso
  • 3 tbs of raw honey or maple syrup (to taste)
  • 1/4 cup tahini
  • 1 teaspoon of soy sauce or tamarin (I would even put less, since miso is salty already — to taste)
  • 1 tbs fresh grated ginger (or more! – once again, to taste)
  • 1/2 cup of water


Put all the ingredients in a blender and blend until smooth. Taste and rectify to taste.


Raw Zucchini Pasta with Pesto

What to do when you are having a successful zucchini season? Make some raw zucchini pasta! I’ve been seeing a lot of these on the internet and they looked pretty so I gave it a try.


  • one zucchini
  • one cup of basil
  • 1 clove of garlic
  • lime juice 
  • pine nuts 
  • olive oil
  • cherry tomatoes or tomatoes


  1. If you have a mandolin, make some long thin ribbons of zucchini. If you don’t, it’s the perfect time to put your knife skills to test! Make just enough for what you’ll eat, don’t waste! 🙂
  2. It’s pesto time. In a blender, blend basil, a teaspoon of lime juice and pine nuts. Gradually add olive oil until desired thickness is obtained. You could also use water instead of oil, or just to make it less thick.
  3. Mix the pesto (just enough, not the whole thing!) with the pretty zucchini pasta. 
  4. Quarter the cherry tomatoes or slice the tomatoes.
  5. In a plate, serve a good portion of pasta, some tomatoes on top and a little basil leaf for full-on impressive effect!

Raw Vegan Key Lime Pie

I tried this key lime pie from blogilates.com. It’s a very simple, quick and fun to make recipe. I’m not a big fan of avocados so I added more limes than the recipe called for. I love the bright and soft green colour!


  • 2 avocados
  • 2 limes (juice and zest)
  • a few tablespoons of sugar to taste
  • 3/4 cup of cashews (or walnuts, pecans, etc.)
  • 6 big pitted dates (soaked for an hour) (or 12 small dates)
  • handful of shredded coconut


  1. In a blender, blend the soaked (and drained) date with cashews until you get a coarse paste.
  2. Tranfer mixture to a pie pan and flatten with your hands.
  3. Scoop out avocado flesh, add in the zest of 2 limes and their juice. Start by adding 1 tablespoon of sugar. Blend and adjust to taste.
  4. Scoop out the filling mixture to the crust/pie pan.
  5. Cover with plastic wrap and freeze for a few hours.
  6. To serve, slice and add coconut and very thin slices of limes.

Raw Lime Pie

Strawberry ice cream with chocolate sauce and strawberry coulis

Delicious sorbet-like ice cream, fat-free and easy to make. You can even eat a few bowls because well…it’s just strawberries and bananas and fruits are good??


  • About 2 cups of strawberries
  • 2 Frozen banana

Chocolate Sauce

  • 1/4 cup coconut oil
  • 1 tablespoon raw cacao
  • 1 tablespoon agave

Strawberry Coulis

  • about 1/2 cup Strawberries
  • 1 teaspoon Ground flax seeds


1. Blend the strawberries and frozen banana until a creamy texture, put in air-tight sealed container and freeze overnight.

2. Microwave the coconut oil until melted. Stir in cacao and agave.

3. Put strawberries and ground flax seeds in a blender/mixer and mix!

Raw Chocolate Cashew “Cheesecake”

This raw vegan chocolate cheesecake is rich and sweet. Yet, the silken texture of the cake contrasts beautifully with the crunchy cashew base.

Enough for 8-10 people.


1 cup pecans
¼ cup + 2 Tablespoons raw cocoa powder
3 Tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch sea salt
2 cups raw cashews
¼ cup + 2 Tablespoons almond butter
½ cup coconut oil, melted
½ cup maple syrup
½ cup cocoa powder
½ cup water
½ teaspoon salt
 cup coconut oil, melted
1 teaspoon vanilla
¼  cup maple syrup
¼ cup cocoa powder


1. Blend the pecans in a mixer. Don’t overblend or it will turn into a paste. You should get a flour like texture. You can also roughly chop by hand to get a crunchy texture for your crust!

2. Put all the ingredients of crust (1st part of ingredients) and scoop the mixture into a 9 inches spring-form pan. Press using your hands.

3. Blend until smooth the raw cashews, maple syrup, water and salt. Add cocoa, almond butter, coconut oil to the mixture and blend again. Scrape down the side. You can also transfer the mixture to a big bowl and mix it using a spatula. You should get something similar to a dough.

4. Spoon the filling unto the crust and even it out with the spatula.

5. Now put it in the freezer for at least two hours!! I left it overnight… 🙂

6. It’s time for the icing! Now you can skip this if you aren’t into super sweet dessert but it does add a shiny look to your impressive raw dessert. Microwave the coconut oil until melted and add in the chocolate sauce ingredients. Pour it on the cake (still in the spring-form pan).

7. Wait a few minutes for the sauce to set and carefully run a knife at the edges, carefully remove from the pan, and enjoy!

Raw vegan chocolate cheesecake

Raw vegan chocolate cheesecake

Adapted from Veganbaking.net