Fresh spring cooking and year-round favorites for a bright, generous table.
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.
A generous Mexican-inspired whole-food vegan bowl with citrus-herb rice, smoky black beans, roasted sweet potatoes, crisp vegetables, chunky guacamole, cilantro-lime cashew crema and a smoky chipotle mayo-style sauce.
Bakery-style vegan gluten-free blueberry muffins layered with roasted, fresh and puréed blueberries, lemon, basil-infused vegan buttermilk, crunchy pecan streusel and a maple-lemon glaze.