Melon & Zucchini Mélange with grapefruit segments & passionfruit

This recipe was inspired from Uyen Luu’s Vietnamese Vegetarian Cookbook, so I cannot take the credit! However, I put my own spin on the recipe by changing the seasonings slightly and used the Vegan Fish Sauce recipe I modified from her book also.

This is the kind of dish you can serve as a shared entree at a dinner party, or even as a delicious main for a raw vegan event. It’s light, textural, sweet, savoury, spicy and sour, and really is a joy to eat. It’s the kind of thing anyone could sit down and enjoy. It will make you wonder why they had never thought to create a raw vegan appetiser before, because it’s astonishingly delicious!

Fine dining is not limited to meats, butters and cheeses. We can change that narrative, one meal at a time!