10 Tricks and Tips to Steal From Raw, Vegan "Cooking"

Dumplings can be a pain to make! However, the raw version just takes seconds to assemble. Though this kimchi dumpling used some sort of dehydrated veggie paper, try something easier: thinly slice jicama with a mandoline, fill the center with a veggie-and-nut paté or guacamole, and gather and pinch the edges of the jicama over the top of the paté.

Almost every dish served at the dinner had some sort of fermented component. Fermented vegetables add so much depth of flavor to foods, especially raw, vegan foods. One of the best ways to spice up cucumber slices is to dollop a little gochujang, a Korean chili paste, over the top with a little sliver of apple for sweetness and yellow onion (better yet pickled) for crunch.

Fresh flowers look great on the table, but edible flowers are even more enjoyable. Whether small buds or colorful petals, the flowers add a bright finish and peppery touch to any dish. These garnished a dehydrated coriander toast with smoked cashew spread.

Smoothie/soup shooters are easy to assemble and fun to knock back at the start of a party. This cantaloupe bisque tasted almost like a smoothie, but it became savory with the addition of pickled cranberry, whipped coconut cream, and shiso leaf.

Kale isn't the only thing you can turn into a chip! Spinach leaves, chard, and even yam leaves (as pictured) can be dehydrated (or lightly oiled and baked if you're not raw).

No, those aren't worms — they're crosne, a crunchy root vegetable that tastes sort of like raw artichoke. These crazy-looking bites are an instant conversation starter.

The crosne and mache salad had another delightful crunchy component on the plate: a hemp and pistachio granola. Many people think oats and dried fruit when it comes to granola, but a seed-based granola may be my new favorite way to go.

Part of the creativity of raw cuisine is referring to something healthy (e.g. lettuce wraps) as something that evokes coziness (e.g. enchiladas). People can't help but be more open to what's being served if it's associated with classic dishes.

Discover kelp noodles! They have an awesome al dente texture and ramen-like springiness. When tossed in a creamy nut-based sauce, it's basically like chowing down on spaghetti fettuccine. Lucky for us, the black pepper kelp noodles recipe is online, so you can try it for yourself at home.

Chia seeds make delightful "mousse" and otherwise jelly-like desserts. Rehydrate the seeds in juice or coconut or almond milk to experience the jelly goodness. Want to make your dessert even more decadent? The chef paired the paper-thin pear and chia mousse with a ricotta made from blended coconut, chopped coconut, cashew cream, salt, and lemon juice