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Vegan Chocolate Cheesecakes
By Robin AsbellThis vegan cheesecake has a walnut and coconut-oil crust and a tofu and coconut-cream filling.
Ingredient: Sweeteners
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Mockarita
By Robin AsbellFresh-squeezed lime juice and orange juice is combined with limeflavored sparkling water and a touch of maple syrup — rum or tequila, optional!
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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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Avocado Chocolate Mousse With Cacao Nibs
By Robin AsbellThis luscious dairy-free chocolate mousse is made with avocados, full-fat coconut milk, maple syrup, and dark chocolate.
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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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Lemon–Blueberry Energy Bars
By Kaelyn RileyCoconut flakes, almonds, lemon zest, dates, dried blueberries and more come together in the food processor to make these homemade energy bars.
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Chocolate–Banana Energy Bars
By Kaelyn RileyCoconut flakes, almonds, and dates come together with bananas and cacao nibs to make these homemade energy bars.
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Key Lime Energy Bars
By Kaelyn RileyLime zest, dates, crystallized ginger, almond butter, and cashews are just some of the ingredients in these homemade key-lime energy bars.
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Pumpkin-Spice Energy Bars
By Kaelyn RileyPumpkin purée, hazelnuts, dried cranberries, dates, and warming spices are just some of the ingredients in these DIY energy bars.
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Campfire Bibimbap
By Aimee Trudeau, Mai-Yan Kwan, and Emily NielsonThis vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.
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Skillet-Baked Brie
By Aimee Trudeau, Mai-Yan Kwan, and Emily NielsonWho says you need to bake Brie in an oven? Try this campfire recipe, which heats up Brie in a cast-iron skillet with toasted pecans and a bit of brown sugar.
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Warm Bacon and Kale Salad With Soft-Boiled Eggs
By Robin AsbellSubstitute any leafy greens you have on hand, such as chard or spinach, for the kale.
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Flexible Fried Grains With Shrimp
By Robin AsbellUse quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.
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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.
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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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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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Dirty Chai With Maca
By Betsy NelsonTry energy-boosting maca in your dirty chai instead of espresso.
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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 Strawberries With Mint
By Rebecca KatzServe these maple-syrup-roasted strawberries by themselves, or layered in a yogurt parfait.
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Grilled Pork Tenderloin With Blackberry Compote
By Rebecca KatzGrilled pork is livened up with a blackberry compote made with frozen or fresh blackberries, orange juice and zest, ground ginger, and a touch of maple syrup.
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Zucchini-and-Olive Muffins
By Rebecca KatzShredded zucchini helps keep the muffin light, fluffy and super moist.