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Nut or Seed Butter
By Kaelyn RileyToasting the nuts or seeds before blending gives them a richer, fuller flavor.
Course: Appetizers
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Nondairy Milk
By Kaelyn RileyMix-ins like matcha powder, Medjool dates, and cocoa powder can give your nut milk a flavor boost.
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DIY Salad Dressing
By Kaelyn RileyTry this flexible formula for an array of quick-and-easy homemade salad dressings.
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Peach Chutney
By Robin AsbellUse fresh peaches, ginger, and turmeric to make this sweet-and- spicy chutney.
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Creamy Spinach and White-Bean Dip
By Robin AsbellThis garlicky vegan dip features creamy cannellini beans, fresh spinach, and chopped rosemary.
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Almond Seed Crackers
By Robin AsbellYou can always purchase your favorite nut- or seed-based crackers for a summer spread, but these four-ingredient crackers are a cinch to make.
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Roasted Garlic Cashew “Chèvre” With Crudités
By Robin AsbellSoaked raw cashews provide the "cheese" in this creamy dip.
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Olive Tapenade
By Robin AsbellBlend together five ingredients — kalamata olives, capers, garlic, fresh thyme, and extra-virgin olive oil — and you have a great spread for crackers.
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Curry Roasted Almonds
By Robin AsbellToasted cumin seeds complement the curry powder in these toasted almonds, and maple syrup adds a touch of sweetness.
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Kale Caesar With Parmesan Crisps
By Robin AsbellReplace the traditional croutons with crispy Parmesan frico in this creative kale Caesar salad.
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Arugula Salad With Chive Vinaigrette
By Maddie AugustinThe cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.
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Roasted Artichokes With Tahini-Yogurt Sauce
By Maddie AugustinArtichokes are rich in antioxidants and also have choleretic effects, meaning they help stimulate bile production and aid digestion.
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Creamy Cauliflower Soup
By Maddie AugustinLeeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.
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Crunchy Thai Salad
By Katie Koteen and Kate KasbeeSwap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.
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Sweet Potato Breakfast Boats
By Katie Koteen and Kate KasbeeThese Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.
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Mediterranean Stuffed Peppers
By Katie Koteen and Kate KasbeeThese veggie-packed stuffed peppers are paired with a creamy vegan cucumber- tzatziki sauce made from soft tofu, lemon juice, cucumber, garlic, and herbs.
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Dijon-Sage Braised Short Ribs
By Robin AsbellThese slow-cooker short ribs are topped with crispy sage leaves.
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Pecan and Goat Cheese-Stuffed Dates
By Robin AsbellThis make-ahead appetizer has only four ingredients.
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Fromage Fort
By Kaelyn RileyUse up all your leftover cheese bits and rinds in this easy appetizer.
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Roasted Swiss-Chard Stems With Creamy Sesame Dressing
By Kaelyn RileySwiss-chard stems are removed and discarded in most recipes, but they're quite versatile, flavorful, and worthy of saving. They can also be steamed, grilled, or sautéed.