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Green Curry With Edamame
By Robin AsbellThis super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.
Diet: Vegan
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Korean Cauliflower
By Robin AsbellCauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.
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Shiitake-Walnut Tacos
By Robin AsbellVegan but meaty, these smoky mushroom-walnut tacos are great with a fresh mango salsa.
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Hummus, Three Ways
By Robin AsbellUse beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.
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Coconut-Lime Energy Bites
By Robin AsbellThese easy no-bake energy bites are made with dates, almond butter, and tropical ingredients like dried pineapple, coconut flakes, and fresh lime juice.
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Matcha Energy Bite
By Robin AsbellThese no-bake energy bites are made from dates, tahini, matcha powder, and sesame seeds.
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Make Your Own Trail Mix
By Robin AsbellMix and match three different trail-mix combos: curry, tamari-almond, and nut butter and chocolate.
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Cocoa-Almond Energy Bite
By Robin AsbellThese gluten-free energy balls come together in minutes in the blender and are flavored with dates, almond butter, and cocoa powder.
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Greens and Tofu Bowl With Quinoa
By Robin AsbellThis greens-forward grain bowl combines Broccolini, honey-tamari roasted tofu, and water chestnuts with a creamy vegan cashew sauce.
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Black Rice, Bean, and Beet Bowl
By Robin AsbellThis grain bowl is topped with a spicy red-pepper drizzle and cooling avocado and Greek yogurt.
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Cauliflower Bowl With Sweet Potatoes and White Beans
By Robin AsbellRiced cauliflower is the base for this "grain" bowl, which is dressed with a tomato-rosemary vinaigrette.
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Spiced Nog
By Betsy NelsonWe use nondairy milk — try hempseed, almond, or cashew milk — in our spicy nog mocktail.
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Mulled Cider With Hibiscus
By Betsy NelsonIf you want to spike this winter mocktail, substitute red wine for half of the apple cider or pour a little brandy into individual servings.
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Winter “Sangria”
By Betsy NelsonPrepare this wine-free recipe the night before serving so the fruit flavors can meld.
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Cozy Tea-Toddy Mocktail
By Betsy NelsonWe use a spice-infused tea — not whiskey — as the base for this winter mocktail.
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Roasted Butternut Squash Soup
By Rebecca KatzHave this creamy, vegan soup right away, or freeze it for up to three months.
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Roasted Cubed Squash
By Rebecca KatzTry adding a teaspoon of your favorite spice — cinnamon, cumin, coriander, ginger — before roasting.
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Roasted Strawberries With Mint
By Rebecca KatzServe these maple-syrup-roasted strawberries by themselves, or layered in a yogurt parfait.
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Arugula-Fennel Salad With Berries and Lemony Balsamic Vinaigrette
By Rebecca KatzSliced almonds add a nutty crunch to this bright summer salad.
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Nectarine and Blueberry Crisp
By Rebecca KatzUse whatever stone fruits and berries you have on hand for this vegan crisp.
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Red-Lentil Dal
By Rebecca KatzThis Indian-inspired dal is full of aromatic spices like cumin seeds, mustard seeds, and cinnamon.