This tart-sweet hibiscus drink is loaded with ginger, cloves, and allspice.
Time to put oatmeal on the back burner.
Turmeric is the key to the yellow color.
There's no fish in this Sichuanese classic.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Hearty vegetable soup, any way you like it.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Cooking black beans from scratch couldn't be more effortless.
If you didn't know better, you might think it was the real thing.
A simple but concentrated lemon-based seasoning for ramen and other dishes.
Perfect for Taco Night or Meatless Monday. (Or both.)
Sweet potatoes star in these crisp-tender vegan quesadillas.
Three different tomato sauces blend to make a perfect, harmonious whole.
A saucy, chunky chickpea dip.
A classic recipe for artichoke hearts, from the heart of Italy.
Smoky, meaty, and rich...with no animals involved.
It's all about layering texture and flavor into the sauce.
The taste of summer in a bowl.
Bright in flavor and color.
No butter and no cheese? No worries.
Truly creamy creamed spinach, now in 100% vegan form!
A great way to use an overabundance of summer vegetables.
Spiced apple pie, but make it a warming non-alcoholic punch.
Not fried hummus, but a crispy chickpea-flour snack paired with a spicy tahini dip.