For a fresh springtime dinner, try socca — essentially a savory pancake made from chickpea flour — topped with roasted seasonal veggies and a garlicky tahini sauce.
Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.
This super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.
Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.
Vegan but meaty, these smoky mushroom-walnut tacos are great with a fresh mango salsa.
Use beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.
These easy no-bake energy bites are made with dates, almond butter, and tropical ingredients like dried pineapple, coconut flakes, and fresh lime juice.
These no-bake energy bites are made from dates, tahini, matcha powder, and sesame seeds.
Mix and match three different trail-mix combos: curry, tamari-almond, and nut butter and chocolate.
These gluten-free energy balls come together in minutes in the blender and are flavored with dates, almond butter, and cocoa powder.
These kale-and-tomato mini-quiches can be frozen for up to a month.
This greens-forward grain bowl combines Broccolini, honey-tamari roasted tofu, and water chestnuts with a creamy vegan cashew sauce.
This hearty bowl is topped with crumbled goat cheese, fresh cilantro, and a spicy red-pepper sauce.
This grain bowl is topped with a spicy red-pepper drizzle and cooling avocado and Greek yogurt.
This Asian-inspired grain bowl pairs forbidden rice and honey-tamari roasted tofu with a creamy vegan sauce made from cashews.
Riced cauliflower is the base for this “grain” bowl, which is dressed with a tomato-rosemary vinaigrette.
We use nondairy milk — try hempseed, almond, or cashew milk — in our spicy nog mocktail.
If you want to spike this winter mocktail, substitute red wine for half of the apple cider or pour a little brandy into individual servings.
Try energy-boosting maca in your dirty chai instead of espresso.
Prepare this wine-free recipe the night before serving so the fruit flavors can meld.
We use a spice-infused tea — not whiskey — as the base for this winter mocktail.