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Plant-Based Black Bean Enchiladas
By Robin AsbellThese vegan enchiladas are loaded with veggies and beans and topped with cumin-chili-powder sauce that's thickened with chickpea flour.
Recipes
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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.
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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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Vegan Chocolate Cheesecakes
By Robin AsbellThis vegan cheesecake has a walnut and coconut-oil crust and a tofu and coconut-cream filling.
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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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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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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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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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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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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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Fire-Cider Wellness Shot
By Betsy NelsonTry this spicy DIY wellness shot to boost your immune system.
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Peach Chutney
By Robin AsbellUse fresh peaches, ginger, and turmeric to make this sweet-and- spicy chutney.
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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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Almond Seed Crackers
By Robin AsbellYou can always purchase your favorite nut- or seed-based crackers for a summer spread, but these four-ingredient crackers are a cinch to make.
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Roasted Garlic Cashew “Chèvre” With Crudités
By Robin AsbellSoaked raw cashews provide the "cheese" in this creamy dip.