This flavorful pistachio spread offers a colorful twist on almond paste, for vibrant and nutty pistachio desserts.
A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
A rich, creamy, and hearty stew.
One part West African, one part Thai, two parts delicious.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Roasted butternut squash and kale come together in a vinaigrette flavored with maple syrup and sherry vinegar.
Spain's tomato-free gazpacho.
Sweet and earthy beets are at their best in this salad.
A vegetable-heavy spin on cold peanut noodles.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.
A savory-and-sour peanut sauce that works equally well with satay or spring rolls.
Who needs store-bought when you can make something even better from scratch?
Move over banana bread—we have a new way to use up those black bananas...
Slow roasted until dense and meaty, these amazing mushrooms are then sliced thin for an elegant starter.
You won't miss this meat in this vegan take on the classic gut-busting sandwich.
Rich and spicy enchiladas stuffed with spinach and hominy.
A hearty vegan cookie, full of chocolate chips, oats, and macadamia nuts, for nursing mothers.
Hazelnut brittle adds crisp and crunchy crystals to this thick and satisfying twist on homemade Nutella.
The possibilities of this Egyptian seed and spice blend are endless.