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A “kreamy cheese” filling set on a thin almond-flour crust and topped with a sweet strawberry sauce makes for a luscious raw dessert.

Dehydrate these burgers for four hours at 104 degrees and then crumble into stuffing-size pieces (or skip dehydrating and enjoy as a pâté.)

Not rice at all, but rather a seasonally inspired and raw side dish stand-in that features squash processed into rice-like pieces.

Made with sunflower seeds and seasoned with sage, this entrée works well for a turkey substitute when topped with your favorite raw cranberry sauce; or serve on dehydrated raw bread with vegan mayonnaise.

A delicious course any time of year, but particularly wonderful with late-summer corn.

This vegan smoothie recipe provides lasting energy.

A fall-inspired squash purée complements the lean, juicy bison perfectly in this Pecan-Crusted Bison Steak with Maple Squash entree.

A spin on the traditional bison burger, these Jalapeño Bison Burgers with Mushrooms have a spicy edge with their jalapenos. This recipe features fresh, natural ingredients such as garlic, provolone cheese, thyme, and red wine.

Bison Pitas with Spicy Red Pepper Sauce is a tasty sandwich that uses natural ingredients such as tomatoes, peppers, and feta cheese.