Herb-Roasted Potatoes
Halved baby potatoes roast with rosemary, thyme and lemon zest until their cut faces turn golden. Parsley at the end brings a fresh lift to the crisp edges and soft centers.
Tag Spring
Fresh spring cooking and year-round favorites for a bright, generous table.
Classic Vegan Gluten-Free Dosa
Rice and urad dal ferment into a gently tangy batter that spreads into thin, golden dosas. Serve them straight from the pan, when their crisp edges and tender middle are at their best.
Vegan Gluten-Free Sweet Potato Brownies
Roasted sweet potato gives these cocoa-rich brownies a soft, dense center. Almond and oat flours keep the crumb tender, with optional dark chocolate pieces for little pockets of richness.
Lemon Miso Pasta
Lemon, white miso and tahini make a silky sauce that clings to warm pasta. A splash of starchy cooking water brings it together, with bright zest and a savory finish.
Creamy Vegan Orzo Bake with Sun-Dried Tomatoes, Spinach and Artichokes
Orzo bakes in lemony cashew cream with chickpeas, sweet sun-dried tomatoes and tender artichokes. Keep it covered while the pasta softens, then uncover for a bubbling finish.
Mango Mint Coconut Smoothie
Sweet mango, cool mint and a squeeze of lime turn coconut milk into a lush, bright smoothie. Blend it thick or add a little more coconut water for an easy morning drink.
Vegan Caesar Salad with Crispy Tofu
Crisp romaine, golden tofu and roasted chickpeas meet a creamy cashew Caesar dressing with lemon, Dijon and savory depth. Vegan parmesan completes a satisfying salad that feels generous enough for lunch or dinner.
Mango Fried Rice with Tofu
Juicy mango brightens savory fried rice with golden tofu, carrots, peas and ginger. Add the fruit at the end so it stays fresh and vibrant, then finish with lime and green onions for a colorful weeknight meal.
Creamy Vegan Mushroom Cannelloni Wraps
Mushrooms and leeks folded into cashew cream fill soft tortillas beneath a silky vegan white sauce. Inspired by cannelloni and assembled like enchiladas, these savory baked wraps make a generous dinner with a crisp green salad.
Vegan Sweet Potato Cacciatore
Sweet potatoes, mushrooms and artichokes simmer in a savory tomato sauce with oregano, thyme and a splash of white wine. Zucchini and fresh tomatoes join near the end, keeping the vegetable textures lively in this Italian-inspired supper.