Roasted butternut squash and kale come together in a vinaigrette flavored with maple syrup and sherry vinegar.
Easy, peasy, sesame-marinated greens.
Spinach, artichoke...and cauliflower? Yup, and it works.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
One part West African, one part Thai, two parts delicious.
Smoky, meaty, and rich...with no animals involved.
Beans and greens get a spicy, funky, porky boost.
Sweet and earthy beets are at their best in this salad.
A little ginger adds complex heat to this saucy Spanish dish.
Truly creamy creamed spinach, now in 100% vegan form!
Turn your herb and vegetable leftovers into a delicious and versatile sauce.
Carrots, potatoes, leeks, and kale make for a hearty, warming bowl of soup.
An easy Italian soup, with a distinctly Japanese twist.
Vegan white bean soup in 25 minutes or less.
No massaging needed.
Rich and spicy enchiladas stuffed with spinach and hominy.
Slow roasted until dense and meaty, these amazing mushrooms are then sliced thin for an elegant starter.
Light, satisfying, and ready in just 30 minutes.