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Savory Overnight Oats With Veggies and Chèvre
By Robin AsbellSautéed mushrooms add a rich umami flavor to this savory bowl of oatmeal.
Recipes
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Creamy Vegetable Soup
By Robin AsbellUse your favorite veggies in this soup, which is blended with coconut milk and white miso paste.
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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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Socca with Spring Vegetables and Sesame Sauce
By Robin AsbellFor a fresh springtime dinner, try socca — essentially a savory pancake made from chickpea flour — topped with roasted seasonal veggies and a garlicky tahini sauce.
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Bagna Cauda with Endive + Fennel
By Julia TurshenCookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.
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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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Shiitake-Walnut Tacos
By Robin AsbellVegan but meaty, these smoky mushroom-walnut tacos are great with a fresh mango salsa.
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Hummus, Three Ways
By Robin AsbellUse beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.
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Coconut-Lime Energy Bite
By Robin AsbellThese easy no-bake energy bites are made with dates, almond butter, and tropical ingredients like dried pineapple, coconut flakes, and fresh lime juice.
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Matcha Energy Bite
By Robin AsbellThese no-bake energy bites are made from dates, tahini, matcha powder, and sesame seeds.
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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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Cocoa-Almond Energy Bite
By Robin AsbellThese gluten-free energy balls come together in minutes in the blender and are flavored with dates, almond butter, and cocoa powder.
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Breakfast Egg Muffins
By Robin AsbellThese kale-and-tomato mini-quiches can be frozen for up to a month.
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Greens and Tofu Bowl With Quinoa
By Robin AsbellThis greens-forward grain bowl combines Broccolini, honey-tamari roasted tofu, and water chestnuts with a creamy vegan cashew sauce.
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Quinoa, Sweet Potato, and Chicken Bowl
By Robin AsbellThis hearty bowl is topped with crumbled goat cheese, fresh cilantro, and a spicy red-pepper sauce.
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Black Rice, Bean, and Beet Bowl
By Robin AsbellThis grain bowl is topped with a spicy red-pepper drizzle and cooling avocado and Greek yogurt.
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Black Rice, Tofu, and Cashew Bowl
By Robin AsbellThis Asian-inspired grain bowl pairs forbidden rice and honey-tamari roasted tofu with a creamy vegan sauce made from cashews.
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Cauliflower Bowl With Sweet Potatoes and White Beans
By Robin AsbellRiced cauliflower is the base for this “grain” bowl, which is dressed with a tomato-rosemary vinaigrette.
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Spiced Nog
By Betsy NelsonWe use nondairy milk — try hempseed, almond, or cashew milk — in our spicy nog mocktail.
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Mulled Cider With Hibiscus
By Betsy NelsonIf you want to spike this winter mocktail, substitute red wine for half of the apple cider or pour a little brandy into individual servings.