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 vegan carbonara that captures the essence of the original like no other: It's silky and rich, unctuous, and studded with meaty bits, with the sharp, lactic tang of Pecorino Romano (but, of course, no actual Pecorino Romano).
No-stir peanut butter adds incredible smoothness and body to this coconut-based ice cream, while an extra dose of salt cuts through the sweetness.
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