An elegant vegan Valentine's Day menu that pulls out all the stops.
Gently cooked, supremely tender artichoke hearts in a fragrant bath of their own cooking juices.
Winter citrus, peppery arugula, and earthy-sweet beets combine in a bright and balanced vegan salad.
A creamy vegan béchamel offers the familiar flavor and texture cues we love in any lasagna.
This cookie needs no disclaimer—it's not "good for a vegan recipe," it's just plain good.
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