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