Raw/vegan dessert! This ain't your grandma's brownie, but it was SO good. The brownie is made from blended almonds, mixed with cocoa and agave nectar. The frosting is blended cashews, honey and hemp milk with a little cinnamon. After eating it, we decided it tasted a lot like German chocolate cake, and it could have used some sprinkled coconut on top.

Yum! This was my first attempt at a raw/vegan recipe. Beginner's luck, perhaps? It turned out really well. Raw, vegan tacos- the taco "meat" is made from blended pecans and sunflowers with cumin, coriander, salt and soy sauce. Chopped onion, mushroom and tomatoes on top. And, of course, fresh avacado on the side!

A delicious belly-buster breakfast! I started with an attempt to make egg-less crepes; but without the eggs, they fell apart while cooking and turned into a pile of mush. So, plan B was a switch to pancakes (can't go wrong with pancakes, right?).

Evolving meals are some of my favorites, and this quickly turned into a pancake sandwich with loads of mango, strawberry, banana, ground cinnamon and agave nectar piled in between the two late addition breakfast staples. A little more fruit, cinnamon, agave and the last minute powdered sugar made it look as good as it tasted. I was full half-way through this meal...but, of course, gladly cleaned my plate.

Vegetarian enchiladas made with meatless soy-less beef style grounds sauteed in Leigh Oliver's fresh marinara sauce and topped with red enchilada sauce and crumbled feta cheese. Basic ranch-style beans on the side, and my world famous banana, mango, strawberry and blackberry fruit salad with a lemon, honey and cayenne syrup poured over it. Yum!

Vegetarian chicken sandwich with caramelized onion, mushroom and red bell pepper on an Ezekiel bun. A side of pan fried sweet potatoes and a spinach, green bell pepper and strawberry salad with a blueberry vinaigrette dressing.