Chilled Carrot, Orange and Ginger Soup
Fresh carrots and orange juice blend with avocado into a cool, silky soup. Ginger and lemon lift the sweetness, while chopped herbs, scallions and sesame give the bowls a fresh finish.
Tag No-Cook
Plant-based recipes made without a cooking step.
Brussels Sprouts and Apple Slaw with Cashew Dressing
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.
Vegan Gazpacho without Bell Peppers
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.
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.
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.
Lemony Chickpea and Avocado Wraps with Herbed Tahini
Chunky lemony chickpeas, creamy avocado and crisp vegetables make a lively lunch tucked into soft wraps. A herbed tahini drizzle ties the layers together, with practical tips for a smooth sauce, easy rolling and preparing the filling ahead while keeping the avocado fresh and the vegetables crisp.
Lemon Raspberry Overnight Oats
Open the fridge to a brighter morning: cool, creamy oats fragrant with fresh lemon, softened with a touch of maple, and crowned with juicy raspberries. Just a few minutes of evening prep gives you a cheerful, comforting vegan breakfast that's ready when you are—lovely for unhurried mornings and wonderfully easy on busy ones.