- recipe -
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.
Recipes
- recipe -
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.
- recipe -
Shiitake-Walnut Tacos
By Robin AsbellVegan but meaty, these smoky mushroom-walnut tacos are great with a fresh mango salsa.
- recipe -
Hummus, Three Ways
By Robin AsbellUse beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.
- recipe -
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.
- recipe -
Matcha Energy Bite
By Robin AsbellThese no-bake energy bites are made from dates, tahini, matcha powder, and sesame seeds.
- recipe -
Make Your Own Trail Mix
By Robin AsbellMix and match three different trail-mix combos: curry, tamari-almond, and nut butter and chocolate.
- recipe -
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.
- recipe -
Breakfast Egg Muffins
By Robin AsbellThese kale-and-tomato mini-quiches can be frozen for up to a month.
- recipe -
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.
- recipe -
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.
- recipe -
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.
- recipe -
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.
- recipe -
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.
- recipe -
Spiced Nog
By Betsy NelsonWe use nondairy milk — try hempseed, almond, or cashew milk — in our spicy nog mocktail.
- recipe -
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.
- recipe -
Dirty Chai With Maca
By Betsy NelsonTry energy-boosting maca in your dirty chai instead of espresso.
- recipe -
Winter “Sangria”
By Betsy NelsonPrepare this wine-free recipe the night before serving so the fruit flavors can meld.
- recipe -
Cozy Tea-Toddy Mocktail
By Betsy NelsonWe use a spice-infused tea — not whiskey — as the base for this winter mocktail.
- recipe -
Maca Mint Cocoa
By Betsy NelsonUse regular or dairy-free milk in this minty cup of cocoa.
- recipe -
Roasted Butternut Squash Soup
By Rebecca KatzHave this creamy, vegan soup right away, or freeze it for up to three months.