Plant-based recipes suited to preparing ahead for relaxed meals.
Roasted sweet potato, chickpeas and small gluten-free pasta make a generous salad with orange, dates, pomegranate, toasted nuts and fresh herbs. A warmly spiced citrus-tahini dressing gives its sweet, savory and gently spicy flavors a creamy meeting place.
Curry-spiced tofu and sweet roasted carrots and onions sit over brown rice, with a gingery lime-tahini sauce to wake up every bite. Fresh turmeric adds an earthy golden note, while cilantro and lime keep the finish lively.
Warm quinoa, cinnamon-scented sweet potato and spiced chickpeas meet a cool crunch of cabbage and carrot. A creamy lemon-date tahini dressing brings the bowl together, with avocado for a soft, rich finish.
Two tender almond-oat cake layers hold a cool vanilla custard beneath a glossy dark-chocolate glaze. Flax replaces the eggs in this vegan adaptation, giving a denser crumb that welcomes the creamy filling and a careful, generous slice.
Frozen berries and rich coconut milk blend into a bright, creamy frozen dessert, with maple syrup and lemon balancing the fruit. Enjoy it softly spoonable straight from the blender or freeze it briefly for scoops, letting it soften before serving.
Black beans, finely chopped vegetables and oats make hearty pan-seared patties with ginger, lime, sesame and fresh herbs. Basil and cilantro bring a fragrant lift to the crisp edges and tender centers, with optional lemongrass for an extra aromatic note.
Rich dark chocolate and bright cherries meet in a softly set mousse, lightened with whipped aquafaba and a little coconut cream. Spoon it into small glasses and let the cherries bring their lovely tart edge to each chocolate-rich bite.
Peas, corn and edamame make colorful baked patties held together with oats, quinoa and flax. A creamy chickpea sauce brings tomato, mustard and a little chile to every bite.
Finely shaved Brussels sprouts and crisp green apple meet a creamy lemon-Dijon cashew dressing. A short rest softens the leaves while sunflower seeds keep each forkful lively.
Ripe tomatoes, cucumber and zucchini blend into a cool, silky soup with garlic and sherry vinegar. A little olive oil rounds the edges; a long chill brings the flavors together.