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Shrimp-Spinach Curry
By Robin AsbellFrozen shrimp and frozen spinach help this Indian-inspired stew come together quickly.
Meal: Lunch
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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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Jacques Pépin’s Mussels in Hot Sauce
By Jacques PépinThis quick-and-easy mussels dish is from celebrated chef Jacques Pépin's new cookbook.
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Nut or Seed Butter
By Kaelyn RileyToasting the nuts or seeds before blending gives them a richer, fuller flavor.
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Nondairy Milk
By Kaelyn RileyMix-ins like matcha powder, Medjool dates, and cocoa powder can give your nut milk a flavor boost.
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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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Creamy Spinach and White-Bean Dip
By Robin AsbellThis garlicky vegan dip features creamy cannellini beans, fresh spinach, and chopped rosemary.
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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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Almond-Flour Pizza With Pesto and Peppers
By Robin AsbellThis pizza uses homemade pesto — made with tangy nutritional yeast instead of cheese! — and a gluten-free crust made from almond flour, eggs, coconut oil, and sea salt.
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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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Cucumber-Pineapple Smoothie
By Maddie AugustinCucumber and pineapple are naturally hydrating foods, so they can help your liver and kidneys clear toxins from your body. Pineapple is also the only major dietary source of the enzyme bromelain, which helps your body digest protein.
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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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Sweet Potato Breakfast Boats
By Katie Koteen and Kate KasbeeThese Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.
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Roasted-Carrot Curry Soup
By Katie Koteen and Kate KasbeeThis vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.
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Mediterranean Stuffed Peppers
By Katie Koteen and Kate KasbeeThese veggie-packed stuffed peppers are paired with a creamy vegan cucumber- tzatziki sauce made from soft tofu, lemon juice, cucumber, garlic, and herbs.
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Fromage Fort
By Kaelyn RileyUse up all your leftover cheese bits and rinds in this easy appetizer.