Harvest flavors, comforting bakes and year-round favorites for a welcoming autumn table.
Tender potato-and-tofu kofta hold sweet onion, raisin and cashew centers beneath their golden outsides. A silky tomato-cashew sauce brings warm spice to every spoonful, with careful shaping, air-frying and serving tips to help you bring the components together beautifully at the table.
A creamy bowl of hummus makes room for all sorts of good things: crisp vegetables, warm vegan pita and a sandwich waiting for a generous spread. This easy chickpea, tahini and lemon blend comes together in ten minutes, with simple texture tips to help you find the balance of richness, garlic and brightness you like.
Golden onions, fragrant basmati and warm Cajun spices turn beans and peas into a welcoming one-pot supper. Learn the small liquid-measuring and steaming details that help the rice stay tender, then bring the pot to the table with a crisp salad and a handful of fresh herbs, if you like.
A strawberry and coconut filling in a date-sweetened almond and pecan crust. Freeze until firm, then soften briefly for cool, fruity slices.
Deep beetroot color, roasted sweetness and a silky coconut finish make this a beautiful bowl to linger over. Ginger warms the beets and carrots, lemon brightens the last spoonful, and practical roasting, blending and make-ahead tips help you turn sturdy vegetables into an inviting soup.
Baby potatoes, fennel and artichoke hearts roast under cover until tender, then finish beneath a savory cashew and nutritional yeast topping.
Roasted butternut squash, asparagus and green onions meet crisp croutons and fresh spinach, with avocado basil dressing, toasted almonds and pumpkin seeds.
Soft oat and almond cookies with applesauce, cinnamon and a flax binder. A maple-flavored sugar-free syrup sweetens the dough, with nuts or vegan chocolate chips as optional additions.
A warm bowl of mashed sweet potatoes brings soft color and gentle spice to everyday suppers and gatherings alike. Coconut milk, vegan butter and a little maple make it creamy and fragrant, with useful tips for draining, making ahead and reheating, plus optional pecans for a welcome bit of crunch.
Crispy double-coated oyster mushrooms served with a fiery Chinese-inspired chile sauce layered with garlic, ginger, tomato paste, coconut aminos, rice vinegar and Sichuan peppercorns.