Make your own chickpea-flour "tortilla chips" to dip in guacamole.
Coat the potatoes in cornstarch or arrowroot powder before baking for extra-crispy fries.
Mix-ins like matcha powder, Medjool dates, and cocoa powder can give your nut milk a flavor boost.
Try this spicy DIY wellness shot to boost your immune system.
These pickles add an acidic crisp bite to any meal.
Use fresh peaches, ginger, and turmeric to make this sweet-and- spicy chutney.
This garlicky vegan dip features creamy cannellini beans, fresh spinach, and chopped rosemary.
Soaked raw cashews provide the "cheese" in this creamy dip.
Blend together five ingredients — kalamata olives, capers, garlic, fresh thyme, and extra-virgin olive oil — and you have a great spread for crackers.
Toasted cumin seeds complement the curry powder in these toasted almonds, and maple syrup adds a touch of sweetness.
This luscious dairy-free chocolate mousse is made with avocados, full-fat coconut milk, maple syrup, and dark chocolate.
The cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.
Leeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.
These Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.
These veggie-packed stuffed peppers are paired with a creamy vegan cucumber- tzatziki sauce made from soft tofu, lemon juice, cucumber, garlic, and herbs.
These gluten-free waffles can be made ahead of time and reheated to order.
This simple-yet-decadent dessert can be made ahead of time and has only three ingredients.
Looking for a signature party drink? Make your own lemon-thyme syrup and pair with mineral water and either vodka or Chardonnay.
These slow-cooker short ribs are topped with crispy sage leaves.
This make-ahead salad can be served at room temperature.
You can use the entire turnip rather than just the greens in this recipe: Thinly slice the raw root and garnish each bowl of soup with a small handful just before serving.