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Nut or Seed Butter
By Kaelyn RileyToasting the nuts or seeds before blending gives them a richer, fuller flavor.
Ingredient: Condiments
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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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Infused Ghee
By Kaelyn RileyGhee has a much higher smoke point than butter or olive oil, so it’s both healthier and safer for high-heat cooking like stir-frying, searing, and sautéing.
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Anything Pesto
By Kaelyn RileyMake this pesto dairy-free by subbing in nutritional yeast for the traditional cheese. You can't taste the difference!
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Fire-Cider Wellness Shot
By Betsy NelsonTry this spicy DIY wellness shot to boost your immune system.
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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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Honey Fermented Garlic
By Maddie AugustinThis pungent treat is full of liver-supporting alliums and bacteria to aid your gut microbiome. Spoon the honey and garlic over roasted vegetables, add it to salad dressings, or stir it into blended soups or grain salads.
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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.
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Honey-Garlic Tofu Sheet-Pan Meal
By Kaelyn RileyThis vegan sheet-pan meal combines marinated tofu with red bell pepper, snap peas, green onions, and sesame seeds.
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Mushroom Walnut Burgers
By Robin AsbellYou won't miss the meat in these homemade veggie burgers, which are made from mushrooms, onions, garlic, cheese, walnuts, oats, eggs, herbs, and more.
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Vegan Quinoa Burgers
By Robin AsbellBlack beans, ground flaxseeds, and toasted pumpkinseeds help bind this vegan burger together.
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Basic Better Burger
By Robin AsbellAfter making a better basic burger, use our handy template to tweak it into a taco, California, Hawaiian, and Mediterranean version.
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Salmon-Dill Burgers
By Robin AsbellYou can use fresh or canned salmon — and panko or gluten-free bread crumbs — for this quick and easy burger.
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Turkey Burger Banh Mi
By Robin AsbellThis Vietnamese-inspired burger is filled with scallions, ginger, fish sauce, and sriracha — and topped with fresh cucumber, jalapeño, and cilantro.
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Balsamic Vinaigrette
By Miguel VillarrealThis simple yet flavorful recipe brightens salads without the industrial ingredients or sugar found in commercial dressings.
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White Bean and Tuna Salad
By Kaelyn RileyThis colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.
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Chilled Cucumber-Cantaloupe Blender Soup
By Kaelyn RileyUse Greek yogurt or coconut cream to give this cold soup some body.
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Quick-Pickled Veggies
By Kaelyn RileyAdd crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.
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Rainbow Poke Bowls
By Kaelyn RileyIf you have a local fish market or food co-op, you can find high-quality salmon there. Ask which one your fishmonger would be comfortable eating raw.
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Cold Curried Chickpea Salad
By Kaelyn RileyPacked with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.