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Lentil and Mushroom Shepherd’s Pie
By Robin AsbellYou won't miss the meat in this vegan shepherd's pie, which is packed with lentils, parsnips, carrots, and mushrooms.
Ingredient: Spices/Herbs
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Plant-Based Butternut Mac and Cheese
By Robin AsbellThis creamy — and vegan — macaroni and cheese gets a tangy kick from nutritional yeast, Dijon mustard, and lemon juice.
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Socca Chips and Guacamole
By Robin AsbellMake your own chickpea-flour "tortilla chips" to dip in guacamole.
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Caramelized-Onion Dip
By Robin AsbellInstead of sour cream, this dip uses equal parts goat cheese and full-fat Greek yogurt.
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Buffalo Chicken Meatballs
By Robin AsbellInstead of messy chicken wings, serve these Buffalo chicken meatballs directly from the skillet with toothpicks alongside.
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Sweet Potato Fries With Chimichurri
By Robin AsbellCoat the potatoes in cornstarch or arrowroot powder before baking for extra-crispy fries.
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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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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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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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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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Stovetop Broccoli Frittata
By Robin AsbellSimply pop a lid on this frittata to help it rise on the stovetop — no oven needed!
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Lemon-Thyme Spritzer
By Robin AsbellLooking for a signature party drink? Make your own lemon-thyme syrup and pair with mineral water and either vodka or Chardonnay.
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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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Carrot-Top Pesto
By Kaelyn RileyThis thick pesto is ideal for spreading on sandwiches or nut and seed crackers. Add more olive oil to turn it into a veggie dip or pasta sauce.
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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.