Shaved Fennel and Apple Slaw
Paper-thin fennel and crisp apples meet a bright lemon-orange vinaigrette in this refreshing slaw. A little Dijon brings the dressing together, while fennel fronds and optional toasted nuts or seeds add a lovely finish.
Tag Global Fusion
Curious plant-based cooking that brings together flavors and ideas from around the world.
Savory Lentil-Carrot Patties
Lentils, finely grated carrot and fresh herbs make tender, savory patties with golden edges. A flaxseed binder helps them hold together, and a short chill makes them easier to turn for bowls, wraps or a relaxed lunch.
Baked Garlic-Herb Tofu
Garlic, thyme and oregano give golden baked tofu a generous savory flavor. The edges become lightly crisp while the center stays tender, ready for grain bowls, wraps, salads or a simple vegetable supper.
Evergreen Rainbow Bowl with Citrus Tahini Drizzle
Leafy greens, colorful vegetables, juicy fruit, avocado and seeds come together with cooked, cooled quinoa and a bright citrus tahini dressing.
Vegan Smoked Carrot and Cashew Pâté
Set out something a little different for brunch: smoky carrot ribbons folded through a creamy cashew pâté, with lemon, capers and fresh herbs. Make it ahead, let the flavors mingle, then bring it to the table chilled with crisp radishes, cucumber and warm vegan toast for everyone to help themselves.
Vegan Tofu Noodle Salad with Spicy Almond Butter Sauce
Cool noodles, golden tofu and crisp vegetables are tossed with a creamy almond butter dressing brightened with lime, chili garlic sauce and toasted sesame.
Vegan Shepherd’s Pie with Mushrooms and Sun-Dried Tomatoes
Soft mashed potatoes, golden fork ridges and a savory mushroom gravy make this vegan shepherd’s pie a comforting dish to bring to the table. Sun-dried tomatoes add richness beneath the topping, with practical tips for a filling that holds together, gentle mashing and an easier make-ahead supper.
Fragrant Vegan Spiced Rice with Beans and Peas
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.
Roasted Beetroot Soup with Coconut Milk and Ginger
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.
Hearty One-Pot Vegan Lentil, Split Pea & Chickpea Soup
A warming one-pot vegan soup with red lentils, yellow split peas, chickpeas, sweet potato, carrots, kale and aromatic spices, finished with coconut aminos and bright acidity.